By Matt Khamsihong
European foods like borscht, pelmeni, and blin were a world away from a Kansas kid like me, but that all changed when I joined the Marine Corps.
Of all the places I could have experienced my first taste of Eastern European cooking, it was during my time as a Marine in Okinawa, Japan, at a restaurant called Perestroika. And one of the first meals I ordered there was “borscht and potato soup,” a thick cream- and butter-based soup combined with fresh meat and a variety of spices.
The time I spent overseas formed a love for international dishes, but the meals I shared with friends at Perestroika are unforgettable.
These days my prairie chicken and potato soup takes flavorful Russian influences and combines them with locally hunted ingredients–perfect after a long day outdoors.
Prep Time: 45-60 min.
2-3 prairie chicken breast halves
3-4 large potatoes.
2 packs mushrooms, sliced
1 large onion, chopped
1stalk green onion
1-quart chicken broth
1-pint whipping cream
- Place prairie chicken breast into a high wall baking pan and season with salt and pepper.
- Pour enough chicken broth into the pan to keep the prairie chicken moist while in the
- Place prairie chicken into a preheated oven set to 250 degrees for 30-45 minutes.
- Place quartered and diced potatoes, mushrooms, and chopped onion into a large
stockpot on the stove.
- Cover with chicken broth until it sits at the surface level of
vegetables in the pot.
- Bring the pot to a rolling boil, then turn the stove down to medium-low heat.
- Add two cups of heavy whipping cream to the pot or more depending on desired
consistency and bring back to a boil.
- As soon as the potatoes will no longer stick to a wooden skewer stick, the soup is ready.
- Cut the prairie chicken into small thin slices or dice into cubes, and serve over a hearty
ladle full of soup.
- Garnish with parsley and green onions, and enjoy!