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These 200 recipes of Russian emigre cuisine represent a unique culinary heritage, that of Russian emigres who came to America at various times after the 1917 Revolution, bringing with them their cherished culture and family recipes. The author has collected and tested all of these traditional recipes from family, friends and acquaintances, handed down from generation to generation, lovingly preserved in crumbling notebooks and yellowing scraps of paper during the years of the Soviet regime when the art of gastronomy was moribund in the USSR. Never published previously, these recipes come from Russians who lived in Paris, Berlin, Belgrade on their way to the US, including some from the family of Vladimir Nabokov.
Recipes include zakuski such as marinated mushrooms, chopped herring, liver pate and a wide variety of salads; soups such as borshch, shchi and okroshka; pirogs, pirozhki and pel'meni; bliny and blinchiki; hot and cold fish dishes, a variety of golubtsy, kotlety, beef, lamb, and poultry recipes; vegetable dishes and zapekanki, and a tempting range of desserts including chocolate, fruit and nut cakes, cookies, khvorost, prianiki, ponchiki, kulich, paskha, and kisel'. There are also recipes for making jam and nastoiki. Easy to prepare, the recipes use readily available ingredients to whip up dishes for every occasion, from a quick snack to an elegant dinner party. All measurements are in metric units. |
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