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The new 2nd Floor in NYC serves P’tcha, a slow-cooked soup made with veal bone broth, garlic and fresh parsley that riffs on a traditional Ashkenazi Jewish dish.

Eastern European soups gain steam on menus

Borscht, goulash and other classics find fans among chefs and diners

At Kachka in Portland, Ore., chef and owner Bonnie Morales serves the food of the former Soviet Union, including a modern take on her Belarusian family’s borscht recipe, which she grew up eating.

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TAGS: Chefs
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