Homemade beef broth really makes this dish taste like your little Russian grandmother made it. Serve with black bread, prepared horseradish and sour cream to complete the meal.

Use this beef stock to make some serious Borscht.

Short ribs are cut from the 12 ribs that extend from the back toward the belly and are found in the primal areas such as the plate, rib, chuck and brisket. Butchers usually don’t distinguish what section of the steer the ribs are cut from. English style short ribs are cut parallel to the rib bone and between each rib, they are short and rectangular and may be sold boneless. Flanken style ribs are cut across the rib bones. Short ribs are fatty, and should be trimmed before cooking. Because they are from a working part of the steer, they require long term slow cooking to void the rib of unwanted fat and to tenderize the meat. The effort is well worth it.

This recipes utilizes this fantastic cut in a hearty soup.

Shrimp and feta. A classic and much-maligned combo has been a Turkish and Greek staple for centuries.

When it is hot out there, try this Turkish cooling soup called cacik. It's a perfect use for all those great local cukes that flood the market in the summer.

While this is a simple recipe to prepare, keep in mind the overnight straining of the yogurt which helps in the smooth consistency of the soup.