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The word “purée” originates from the French verb “purer,” meaning “to strain” or “to purify.”

Céleri Rémoulade is a classic French appetizer, featuring crisp celery stalks.

This iteration of Borscht comes from The Russian Cookbook, published in 1967.

Mutton is a relatively healthy meat that offers a wide range of health benefits.

This light and refreshing broth is a perfect base for soups, but it can also be enjoyed on its own.

This is the first version of vegetable broth from The American Family Cook Book (1963).

Poaching is a gentle cooking method.

The Icebox Cake first appeared in the 1920s.

The name “Barszcz”' originates from the Old Slavonic term “borsht,” meaning “hogweed.”

This recipe for soup stock begins with simmering bone-in beef and herbs.