Salt & Time: Recipes from a Russian Kitchen – Cookbook Giveaway

Enter our US giveaway to win a copy of Salt & Time: Recipes from a Modern Russian Kitchen by Alissa Timoshkina.

Siberia stretches from the Ural Mountains to the far east and south from the Arctic Ocean to the borders of Kazakhstan, Mongolia, and China. What do you think of when you hear Siberia? Frozen hinterlands, the Gulag, an undesirable region of the earth, and maybe a pot of simmering bear paws comes to mind?

Alissa Timoshkina will change your opinion of Siberia with her debut cookbook. Salt & Time is an exploration of Siberian food and people told through the universal language of food. Born in Siberia, the author creates an image of this region that is more pleasing than one might imagine.

This book covers recipes from Ashkenazi to Russain and Central Asian cuisine as well as those dishes authentic to Siberia. Family classics and new interpretations of traditional flavor combinations along with pre-Revolutionary and Soviet-era dishes are given a modern touch.

Filled with beautiful photographs and approachable recipes, you will find yourself inspired to embrace Siberian dishes such as Vegetable patties with dipping sauces, Chicken with prunes, and Honey tiramisu. Have no fear, no bear paws are found within the pages of this stunning book.

Siberian pelmeni dumplings from Salt & Time. Lizzie Mayson

Siberian pelmeni dumplings
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There is something universal about dumplings—we all connect over our shared love of boiled dough stuffed with a filling of sorts. While there are so many types of dumplings native to different parts of the former Soviet Union, Siberia’s claim to fame is its own signature type called Siberian pelmeni. These tiny round dumplings stuffed with a blend of ground pork and beef are consumed with a generous chunk of butter, black pepper, and sour cream or—and this is my family’s favorite—in their own richly flavored cooking broth, with plenty of black pepper, of course! My dad would often have these (as well as pretty much anything else) with soy sauce that his mother would send us from his home town of Khabarovsk way before it became widely available in shops all over Russia. Since pelmeni was usually eaten in winter when no fresh herbs were available, adding fresh dill was not common practice, but I would highly recommend this to you these days, as well as experimenting with other non-Russian herbs. Pelmeni in sage butter, anyone?


For the dough

  • 3 cups (1 lb 8 oz/700 g) Italian “00” flour, plus extra for dusting
  • 1 teaspoon salt
  • 2 eggs
  • generous ¾ cup (200 ml) water

For the meat filling

  • 9 oz (250 g) ground pork
  • 9 oz (250 g) ground beef
  • 1 onion, very finely chopped 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the fish filling

  • 12 oz (340 g) skinless salmon fillet, cut into small pieces
  • 12 oz (340 g) skinless trout fillet, cut into small pieces
  • 12 oz (340 g) skinless cod fillet, cut into small pieces
  • 1 onion, very finely chopped
  • 2 garlic cloves, grated
  • bunch of chives, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the mushroom filling

  • 14 oz (400 g) mixed mushrooms (wild mushrooms or a mixture of white and cremini mushrooms)
  • 1 onion, quartered
  • 2 garlic cloves
  • small bunch of flat-leaf parsley, finely chopped
  • 2 tablespoons sunflower oil dash of soy sauce
  • generous 1 cup (51/2 oz/150 g) pine nuts
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

For the cooking broth (optional)

  • 1 bay leaf
  • 1 vegetable, fish, or meat bouillon cube, according to your filling

To serve:

  • unsalted butter (if serving without the cooking broth)
  • chopped fresh herbs
  • sour cream
  • freshly ground black pepper

To make the dough, sift the flour onto a clean, dry work surface. Make a well in the middle and add the salt, eggs, and measured water, gradually mixing the flour into it with your hands to form a firm dough. Knead well for 5–7 minutes. Cover with plastic wrap and let it rest in the refrigerator for 30 minutes. In the meantime, prepare your fillings.

To make the meat and fish fillings, thoroughly mix the respective ingredients together in separate large bowls.

To make the vegetable filling, finely chop the mushrooms, onion, garlic, and parsley in a food processor. Heat the oil in a large frying pan and fry the vegetable mixture with the soy sauce for 5 minutes. Turn off the heat and stir in the pine nuts, salt, and pepper. Let the mixture cool before handling.

The dough should be ready by this point. Take it out of the refrigerator and roll it out on a lightly floured work surface. For best results, use a pasta machine, since you need to make sheets that are about 1.5 mm thick, which you will get by using a number 7 setting on your pasta machine.

Using a shot glass or cookie cutter, cut out discs of dough about 11/2–21/2 inches (4–6 cm) in diameter. Place a teaspoon of filling in the middle of each disc and fold in half to make a half-moon shape, then fold again so that the edges of the half-moon are stuck together.

The dumplings can be cooked immediately or frozen to be cooked at a later date using the same method as below, increasing the cooking time as necessary.

To cook, bring a large saucepan of salted water to a boil, adding the bay leaf and bouillon cube. Add the pelmeni, in batches, to the boiling broth and cook for 5 minutes per batch. You know they are ready when they float up to the surface.

Ladle your pelmeni into soup bowls with the cooking broth, topping them with fresh herbs, sour cream, and black pepper. If you prefer to have them without the broth, transfer them to the bowls using a slotted spoon and add a generous dollop of butter as well as the rest of the serving ingredients. This makes around 10 servings of dumplings, but if that’s more than the number of mouths that you have to feed, they freeze well kept in flat layers in a freezer bag.

Thanks to the publisher for providing two copies of the above-referenced title in our giveaway open to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on September 5th, 2020.

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  • SaucheyR  on  February 16, 2020

    I did an exchange program in Russia way back in 1988, before the fall of communism. The food I was introduced to was so simple yet so satisfying. Fantastic breads. Creative egg dishes. Magical root vegetable creations. One of many recipes I’d love to make from this book is the beetroot patties with horseradish cream.

  • matag  on  February 16, 2020

    Blini with curd & apricots

  • mph993  on  February 16, 2020

    Salmon pie (Koulebiaka)

  • Erobbins  on  February 16, 2020

    Cured Fisg, summer classic

  • Erobbins  on  February 16, 2020

    Cured Fish, summer classic

    (Sorry about this duplicate. Cannot see how to edit my misspelled one.)

  • lauriesk  on  February 16, 2020

    Potato & sauerkraut patties with dill soured cream & crispy shallots

  • riley  on  February 16, 2020

    Rye bread and butter pudding

  • LeilaD  on  February 17, 2020

    Siberian pelmeni dumplings

  • JRumi  on  February 17, 2020

    Potato and sauerkraut patties with dilled sour cream & crispy shallots

  • vickster  on  February 17, 2020

    A layered cabbage pie

  • ravensfan  on  February 17, 2020

    Courgette dip

  • sarahawker  on  February 17, 2020

    Belayshi buns with spiced minced beef

  • MarciK  on  February 17, 2020

    Hard to decide because there are so many good ones, but this sounded like a lovely light, simple lunch.

    Rye crostini three ways: dill butter, radishes & charred spring onions

  • Shelmar  on  February 17, 2020

    Babushka ganoush

  • RickPearson54  on  February 17, 2020

    salmon pie

  • infotrop  on  February 17, 2020

    “Hedgehog” meatballs in creamy mushroom sauce

  • lkgrover  on  February 17, 2020

    The millet risotto with pancetta & sage butter.

  • Siegal  on  February 17, 2020

    Rye bread and butter pudding

  • thecharlah  on  February 17, 2020

    Crab salad with charred sweetcorn

  • Samjbutler  on  February 18, 2020


  • JessHeilman  on  February 18, 2020

    Blini with curd and apricot

  • Oliviadanae  on  February 18, 2020

    Soviet-Korean ceviche

  • roxlet  on  February 18, 2020

    Rye bread and butter pudding

  • LeMinou  on  February 18, 2020

    Crab salad with charred sweetcorn

  • hrk  on  February 19, 2020


  • NaomiH  on  February 19, 2020


  • southerncooker  on  February 19, 2020

    Kurnik chicken pie sounds good

  • DarcyVaughn  on  February 19, 2020

    Soviet-Korean ceviche (Khe)

  • YarmElizabeth  on  February 20, 2020

    Siberian pelmeni dumplings. These look amazing and I’ve never tasted this.

  • nadiam1000  on  February 20, 2020

    Doughnuts (Syrniki)

  • kmn4  on  February 20, 2020

    Plov…then I can make my own and not have to go to the meat shop at the end of the street!

  • dbranigan27  on  February 20, 2020

    I might try the Kurnik chicken pie.

  • debbiehb  on  February 21, 2020

    Profiteroles with chicken liver pâté

  • ang709  on  February 21, 2020

    Potato & sauerkraut patties with dill soured cream & crispy shallots

  • LaurenE  on  February 21, 2020

    Blini with curd & apricots

  • lselke  on  February 22, 2020

    Soviet-Korean ceviche!

  • TammyDee  on  February 22, 2020

    The Belayshi Buns with spiced minced beef sounds great to me. I’d try that first.

  • mrscahughes  on  February 22, 2020

    anything dumpling is a go for me!

  • Dannausc  on  February 22, 2020

    Herring in furs

  • Lakesmasher  on  February 23, 2020

    Crab salad with charred sweetcorn

  • moralla  on  February 24, 2020

    Deviled eggs with forshmak

  • fujirw  on  February 24, 2020

    My Moms Chinese Soup!

  • Mtetpon  on  February 25, 2020

    Siberian pelmeni dumplings

  • Lkitchings  on  February 27, 2020

    Carrot patties with coriander yoghurt

  • floridagld  on  February 27, 2020

    Potato & sauerkraut patties with dill soured cream & crispy shallots.
    The beef patties too 🙂

  • Laura1  on  February 27, 2020


  • Nancith  on  February 29, 2020

    Olivier salad sounds tasty

  • EmilyR  on  February 29, 2020

    Potato & sauerkraut patties with dill soured cream & crispy shallots

  • t.t  on  March 1, 2020


  • jfred  on  March 1, 2020

    I have a niece who was adopted from Russia. I would give this book to her and her mother to try the recipes

  • sheraneprish  on  March 1, 2020

    fermented cherry tomatoes

  • love2chow  on  March 1, 2020

    Potato & sauerkraut patties with dill soured cream & crispy shallots or the lagman

  • termite  on  March 2, 2020

    Crab salad with charred sweetcorn!

  • lgroom  on  March 2, 2020

    Rye bread and butter pudding

  • Jhuf810870  on  March 3, 2020

    I’ve always been intrigued by Russian cuisine, and would enjoy learning more.

  • dc151  on  March 3, 2020


  • jezpurr  on  March 5, 2020

    Pine nut & honey cake!!!^_^

  • banba1  on  March 6, 2020

    Crab salad with charred sweetcorn

  • verorenee  on  March 10, 2020

    Belayshi buns with spiced minced beef

  • nursepp  on  March 13, 2020

    Blini with curd & apricots

  • gypsymagic  on  March 13, 2020


  • HLadd  on  March 13, 2020


  • Shelley.b  on  March 13, 2020

    Rye bread and butter pudding

  • sequoia55  on  March 14, 2020

    layered cabbage pie

  • ProfOrganizer  on  March 14, 2020

    Oh, my, salmon pie!

  • mnhemphill  on  March 14, 2020

    Lavash wrap

  • vhfvhf  on  March 15, 2020

    siberian pelmeni dumplings

  • choppergirl  on  March 15, 2020

    layered cabbage pie

  • Lora724  on  March 19, 2020

    Carrot patties with coriander yoghurt sound delish.

  • Kduncan  on  March 20, 2020

    Herring in furs

  • percussion03  on  March 22, 2020

    gosh, a lot, but I’d probably start with semolina cake
    been really wanting to make pelmeni though

  • leilx  on  March 23, 2020

    Steak with black radish remoulade

  • Aminata95  on  March 23, 2020

    Salmon pie

  • BatshevaR  on  March 24, 2020

    Rye crostini three ways: tarragon tvorog, roasted beetroot & pickled grapes. This sounds wicked good!

  • dan031082  on  March 25, 2020

    Kurnik chicken pie

  • Elsandra  on  March 26, 2020

    Beetroot patties with horseradish cream

  • mombaker247  on  March 29, 2020

    I love how Russians eat small meals and lots of pickles and I remember spam. Would love to broaden this interesting food culture

  • RSW  on  March 30, 2020

    Chicken with prunes

  • hibeez  on  April 2, 2020

    Beetroot patties with horseradish cream.

  • WCchopper  on  April 2, 2020

    Love dumplings so I’d try the pelmeni

  • clm  on  April 3, 2020

    The Siberian pelmeni dumplings, of course! Followed by many others.

  • Uhmandanicole  on  April 3, 2020

    A trout & potato stew in gorshochki pots

  • DFed  on  April 3, 2020

    Berry season is coming so cold berry soup!

  • lpatterson412  on  April 7, 2020

    Lavish wrap

  • jigglesfrog  on  April 7, 2020

    Belayshi buns with spiced minced beef

  • Karla123  on  April 9, 2020

    “Marinated shiitake mushrooms”…sounds so delicious.

  • elsid22  on  April 11, 2020

    Borsch. I always wanted to try that recipe out.

  • sarahaha  on  April 11, 2020


  • cilantrolime  on  April 11, 2020

    I have family from Russia and would love to learn more about Russian cuisine.

  • shawsc  on  April 12, 2020

    These look great! I love the fact that regional recipes are included. I have a lot of fish from my Alaska family and would love to make the Spring fishcakes from of 104 and try the Potato & sauerkraut patties with dill soured cream & crispy shallots on of 30.

  • eshepher  on  April 12, 2020

    Easter Paskha cheesecake

  • swankysweetpotato  on  April 16, 2020

    honey tiramisu!!

  • GLB  on  April 18, 2020

    Creaming mushroom filling

  • kitchen_chick  on  April 19, 2020

    A mushroom broth with an Asian touch

  • HomespunHouse  on  April 19, 2020

    Siberian pelmeni dumplings

  • nvernon  on  April 25, 2020

    Salmon pie

  • ladibyrd  on  April 27, 2020

    The Rassolik sounds so warming.

  • rashaye  on  April 27, 2020

    Olivier salad – a perennial favourite!

  • Spazzyhands  on  May 3, 2020

    Herring in furs

  • clairew137  on  May 10, 2020

    Blini with curd & apricots

  • gilmonster  on  May 11, 2020

    olivier salad

  • LydiaR  on  May 18, 2020

    Blini with curd & apricots, my husband’s favorite!

  • Apepin  on  May 20, 2020

    Siberian pelmeni dumplings!

  • dtremit  on  May 21, 2020

    The Kurnik chicken pie sounds really comforting.

  • marnone  on  May 23, 2020

    Pelmeni- today!

  • fmd518  on  May 23, 2020

    Crab salad with charred sweetcorn

  • edyenicole  on  May 25, 2020

    the salmon pie!!

  • Edubwin  on  May 31, 2020

    I want to try the honey pickled daikon

  • orchidlady01  on  June 11, 2020

    Babushka ganoush

  • youngsvnnhrs  on  June 13, 2020

    Soviet-Korean pickles: carrots

  • Jenamarie  on  June 19, 2020

    Babushka ganoush

  • JEWGAL777  on  June 20, 2020

    Apple fennel & dill sauerkraut

  • hadaverde  on  June 20, 2020

    The crab salad with charred sweet corn sounds delicious!

  • imaluckyducky  on  June 20, 2020

    Blini with curd & apricots

  • jcnaramore  on  June 20, 2020

    This looks so good! I’m learning Russian, but I’m not good enough to read Russian cookbooks. This looks like a great way to learn the culture, too.

  • bonswear  on  June 20, 2020

    Crab salad with charred sweet corn

  • miznic  on  June 24, 2020

    Potato and caviar soup

  • Ludic  on  June 26, 2020

    Cold sweet soups and delicious and deserve to be more popular. The first thing I’d make is Cold berry soup, and I’d make it with strawberries from my garden.

  • MamaEnki  on  June 27, 2020

    Blini with curd and apricot

  • Shanthz  on  June 27, 2020

    Rustic Fish Soup

  • TrishaCP  on  June 29, 2020

    Salmon pie

  • paulbroyles  on  July 16, 2020

    Squid in smetana sauce sounds tasty.

  • LEKcookbooks  on  August 5, 2020

    Carrot patties with coriander yoghurt

  • cmagillespie  on  August 9, 2020

    I would like to try the crab salad

  • edyenicole  on  August 12, 2020

    The salmon pie!!!

  • exbwcer  on  August 12, 2020

    Herbs & feta filling

  • exbwcer  on  August 12, 2020

    Siberian pelmeni dumplings

  • spotty  on  September 4, 2020


  • KZahnow  on  September 4, 2020

    Winter Slaw

  • JulieLackeyRauhut  on  April 4, 2022

    Oh gosh, I would definitely be interested in making the pine nut and honey cake!!

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