I made this when I got tomatilloes in my CSA (farm delivery) box and didn't know what to do with them. A great, tasty supper dish! I did add a serrano pepper as suggested, for extra kick. It was tangy and flavorful, the flour coating helped the chicken to retain just a bit of crispness as well as giving the sauce body. I served this with black beans and cornbread. Yum! A keeper. For the peppers: Put charred peppers into a Ziploc and close, allow to cool, and then peel off the skins. This steams the peppers and allows the skins to come off more easily. The oven roasting was great, though if you have a gas stove you can also char them directly on the burner. The roasting adds nice depth to the dish.

Reviewed On: Oct. 1, 2006

This is a really yummy soup. Hearty, flavorful- who cares if it's not "authentic"? I've traveled in Russia and several republics and it had just the taste I remember, except a little thicker (I did add some more liquid to this one) and sweeter. I didn't have caraway seeds, so that might have given it a nice pungent offset to the sweet. I would probably just put in a teaspoon of honey or no honey if you've got nice, fresh beets and cabbage. I used Hungarian paprika to season it and that was very nice.

Reviewed On: Apr. 3, 2006