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Samovar Deli and Bakery – the Best Borscht, Bakery, Russian Deli

Krys Stanley | Feb 1, 200511:36 PM

The deep ruby colored broth was full of shredded beets, tender beef cubes, pieces of potato and onion. Sprinkled generously on top was fresh dill. It was just the tiniest bits of the feathery tips of dill. Every bite of the flavorful borscht was enhanced by the dill.

One of the entrees of the day was stuffed peppers. It was a pepper like I’ve never seen or tasted, in a very good way. It was a large orange pepper stuffed with the lightest mixture of beef and rice. There were also some carrots cooked exactly to my liking and sprinkled with the fresh dill. I don’t like carrots too al dente or soft, these were just right. Like the carrots, the pepper was just right, not too overcooked. I did think the filling could have used more spice, but a little salt fixed that.

The little bakery counter has some of the best pastries. There are all types of fresh Strudel and turnovers, dusted in powdered sugar. The blueberry turnover was one of my favorite. I also liked a little apricot pastry shaped like a croissant, but tiny. I tried something called a Russian potato which tasted like uncooked chocolate cookie dough filled with chopped nuts.

There are also nice cold deli selections, as well as some lovely fresh looking pickles with dill and pickled red tomatoes with sprigs of dill.

There is also a nice grocery, cold food section, wines and beers catering to the Russian, Ukrainian, Caucasian and Eastern European. They have cheeses, dairy products, smoked fish and some plastic containers of whole tiny pickled fish. They have a freezer full of Russian type dumplings like pierogi. They cater events and their unique and interesting dishes sound wonderful.

I made a wrong turn on San Antonio Rd in Mountain View and needed to turn around in the Safeway across from The Milk Pail. I spotted Samovar in the strip mall and decided to check it out. When I entered there was the most delicious smell of soup.

The people don’t speak much English. You ask at the bakery counter what soup and food is available that day. If you don’t want take out, go to the Russian club next door where there are a three Formica tables with booths. There is also a table on the sidewalk. Really down scale. Everything is served in Styrofoam with plastic spoons and knives. The food is better than some I’ve had on fine china.

The Russian Club is filled with Russian videos, books and magazines. They had Elle and Bazaar in Russian.

Everyday there is a few house made soups and entrees. The website mentions the following:

We cook old-fashioned soups with finest ingredients available.

Soups: Red borscht, Green borscht, Russian meatball soup, Kharcho (Georgian) soup, Solyanka (smoked meats soup), Mushroom soup, Russian-style chicken noodle soup, Schi

Cabbage rolls (golubtsi)
Cutlets (beef, chicken)
Zrazi (cutlets stuffed with vegetables)
Stuffed chicken legs (with mushroom or plums)
Shish-kabob (chicken, lamb, pork and sturgeon)
Brizol (meat patty baked into omelet)

Check the website for their amazing catering menu some of which include:

Baked sturgeon with grapes, Staffed quails with port sauce, Miniature Salmon rolls, Assorted Smoked Fish, Smoked Meats Salad with Sun Dried Apricots, Caviar Platter – Eggs Staffed With Red And Black Caviar,

At Thanksgiving they even prepare a Tsarsky Dinner. Get it … Russian Tsar … turkey
It comes “with caviar and a delicious array of signature Russian dishes fit for a tsar”



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