Food & dining

The soup’s always on at Inna’s, and now you can take it home

Alex and Inna Khitrik, the mother-and-son-team that owns Inna’s Kitchen In Newton, a take-out shop for frozen and prepared foods. The store recently opened in a new location on Commonwealth Ave., www.innaskitchen.com. Handout photo from Inna’s Kitchen. The store owner, Alex Khitrik, confirms that the Boston Globe can have permission to use the photo on all platforms and also confirms that Inna’s Kitchen owns the rights to the photo. From left, quinoa tabouli salad, summer squash caviar and hummus. Contributor: Ann Trieger Kurland, anntrieger@gmail.com. 617-763-1128
Alex and Inna Khitrik, the mother-and-son-team behind Inna’s Kitchen In Newton.

Step into the new takeout shop Inna’s Kitchen in Newton, and you’ll be enveloped by the soothing scent of chicken soup simmering on the stove. It’s one of Inna Khitrik’s specialties, along with latkes, chopped liver, stuffed cabbage, beet salad, and more. You may already have your favorites from her menu, for she ran a small deli and cafe for six years on a side street in Newton Center with the help of her son Alex, 35. They also operate a stall at the Boston Public Market and offer Jewish-style and Mediterranean dishes. The new location, once a kosher butcher shop, gives them more space, and an eco-kosher production kitchen for their catering and wholesale business. Most items are free of common allergens, including gluten, dairy, and tree nuts. Khitrik had loved to cook since she was a young girl in Belarus using family recipes she grew up with. “My cooking is more Jewish than Russian because in Russia, food was our only connection to being Jewish,” she says. She immigrated to Boston in 1990 with her husband and children. She calls the new shop a “culinaria,” a word, she says, used in Europe to refer to prepared foods. Here, a display case is lined with salads — Israeli, chicken, quinoa tabbouleh. The freezer case is stocked with meatballs blended with potato instead of breadcrumbs, hefty chicken and veggie pot pies, an array of soups. It’s a place to buy foods to stock your freezer or pick up dinner — roast chicken, baked salmon, and sides, like wild rice pilaf and roasted sweet potatoes. Everything is made by hand using fresh and many local ingredients. On Fridays, Alex turns out gluten-free challah, which makes delicious French toast. As for the chicken soup, with or without a cold or the flu, it’s a wintry comfort. 547 Commonwealth Ave., 617-795-2626, www.innaskitchen.com

ANN TRIEGER KURLAND

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