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	Khalia - Georgian Beef Stew by John Spottiswood This is the incredible, densely flavored beef stew that I enjoyed so much at a Georgian restaurant in St. Petersburg, Russia. I've been searching for this, and finally I nailed it. I had this served in a sizzling cast iron pan in Russia, and while I didn't serve it that way to my dinner guests last night, it tasted just as good.…	8 votes 6 reviews 14676 views
	Chahohbili - Georgian Chicken Stew by John Spottiswood This is another dish that I had while in Russia, and it's popular throughout the former Soviet Union. This might be the most commonly made Georgian dish. I'm a big fan of the flavors. I served it over rice, but it would go nicely with pasta or crusty bread too. To me, this isn't as remarkable as the Georgian beef stew that I…	3 votes 2 reviews 2 comments 14657 views
	Cioppino With Crab, Shrimp, And Mussels Served With Fresh Baked French Bread... Made With Leftover Tomato Basil Soup by Liz Chance So, as usual, I made far too much Tomato Basil Soup and we had some shrimp, crab and mussels in the freezer that needed to be used pretty quickly, so I decided to make Cioppino. This truly has to be one of my greatest seafood soup efforts to date. How…	1 vote 9232 views
	Segedinsky Goulash v2 by Spicie Foodie My second installment of goulash versions is Segedinsky Goulash. It is a goulash made with pork and sauerkraut( sour cabbage) as the main ingredients and served with knedliky. This goulash doesn't seem to be as popular as other versions. If I remember correctly we have found it only in 1 restaurant. But my husband first discovered it…	1 vote 6704 views