Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales and Deena Prichep

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  • Short rib zharkoye

    • TrishaCP on December 20, 2018

      This was just ok for us. A little bland (I kept checking to confirm this recipe used no onions-I should have thrown one in regardless) and I thought the prunes tasted a bit off. I followed the instructions but slow-cooked on high for five hours instead of in the oven. Maybe the caramelization from the oven was what is needed, but I have too many better short rib recipes to try this again.

    • Rradishes on December 14, 2018

      While the ingredient list is short and looks almost boring, the results are great. This is a super easy set-it-and-forget it type of meal, with minimal effort. Potatoes come out super flavorful, ribs are tender. I added parsnips to it as well, so it can be easily customized.

  • Bloody Masha

    • L.Nightshade on March 31, 2020

      The horseradish vodka is a breeze to make. To be honest, I forgot I had this one going and the horseradish sat in the vodka for a far, far longer time than the called for. No damage done, it was very flavorful. For the Bloody Masha, caraway seeds, coriander seeds, mustard seeds, and black peppercorns are toasted in a dry pan, then finely ground. I found the aroma of this blend to be extremely seductive. The spices, along with lemon juice, Worcestershire sauce, and dill are added to tomato juice. I omitted the honey and the prepared horseradish, as I didn’t want to add sweet, and my vodka was sufficiently horseradishy as is. I filled up some old Russian glasses, garnished them with cherry tomatoes, brined chiles, dill pickles, and prosciutto. These were wonderful! Mr. Nightshade declared it the best Bloody he’d ever had. I made breakfast for dinner, eggs scrambled with foie gras and onions, and roasted garlicky potatoes, and the Bloody Mashas were the perfect accompaniment.

  • Cabbage pirog

    • hirsheys on September 08, 2018

      The crust on this is extremely flaky and delicious (the grating technique works great - it's just messy.) The pickled mustard seeds make this a really unique dish. I ate this for days (I live alone) and it reheated fine, though the crust lost a bit of its crispness. On the other hand, it was one of the flakier versions I've made.

  • Rabbit in a clay pot with draniki

    • hirsheys on September 08, 2018

      I made a 1/2 recipe of this dish and had to use chicken thighs, rather than rabbit. I also screwed up the timing, since I was baking Kulich (I made this on Easter, ironically) and mostly cooked the dish on the stove. This was delicious - like special stroganoff. Good on the potato pancakes (though I like my version better), but even better on egg noodles. I didn't have smetana, so I used 1/2 crème fraiche, 1/2 sour cream. Used boneless skinless thighs. Then I browned the thighs in Dutch oven, pulled them out, poured in the creamy mixture and let it cook down a lot, then put the chicken in and let it braise on the stovetop for a while until the sauce was reduced and light brown in color (1 1/2 hours or so…)

  • Draniki

    • hirsheys on September 08, 2018

      These were good, but too much like pancakes, not like the fritter version of potato pancakes (latkes) I prefer.

  • Sirniki with raspberry kissel

    • Yildiz100 on February 24, 2020

      The pancakes are very nice, but the kissel was not pleasant. Very sour (no added sugar) and the potato starch gave it a slightly stringy texture.

  • Chamomile vodka

    • Yildiz100 on February 26, 2020

      Wonderful stuff! I never knew chamomile could be so delicious. Move to the refrigerator after a few hours when house is very warm.

  • Baba Yaga

    • Yildiz100 on February 26, 2020

      Excellent. I was hesitant about using the full amount of simple syrup but it worked.

  • Pickled beets

    • Yildiz100 on February 25, 2020

      We found these way too salty. Perhaps she mixed up the salt and sugar in the recipe? The juniper did not work for me here either. It didn't seem to complement the beets and had an unpleasant aftertaste. These will likely end up in the trash.

  • Cauliflower schnitzel

    • Rradishes on January 18, 2019

      This was nice, the touch of marinating the cauliflower add flavor.

  • Zephyr

    • inflytur on November 04, 2018

      Fun marshmallow candies. n.b. Thick apple purée - I used jarred unsweetened applesauce. I put some in a strainer for about 30 minutes and measured the required amount from that. Syrup - Make sure that the small pan you use has tall sides. The syrup easily boils over and will create a mess that is very difficult to clean up.

  • Perlovka salad with pears, mushrooms, hazelnuts, and sorrel

    • inflytur on November 07, 2018

      The sorrel/dill “pesto” gives this salad a vividly green flavor. It is worth the little bit of extra effort to quickly pickle the pear. This is good warm, at room temp, or cold. I made this for the cookbook club at my town library and it was the hit of the evening.

  • Vinegret salad

    • jenniebakes on July 18, 2019

      This salad is so good, I can't stop eating it. I know she says to eat as soon as it's made, but I've kept it for a few days and it's great as leftovers... just very, very pink.

  • Lobio

    • Jviney on June 15, 2019

      Man, this was good. I made it for a potluck using canned kidney beans and harissa. I left out the pomegranate seeds because I don’t love them; everyone that tried it liked it.

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Reviews about this book

  • Smitten Kitchen

    The book is a delight on every page; a bit of history, a substantial amount of wry observations, some hilarious guides (how to navigate a Russian grocery store...

    Full review
  • Food52

    ...a lot of these recipes are heritage recipes from the author’s own mama and babushka.

    Full review
  • Food52

    When I opened the book, I wasn’t familiar with the food of the vast, diverse land of the former Soviet Union, and the many cultures and traditions it encompassed. This is no longer so.

    Full review
  • Food52

    ...is part memoir; an exploration of the space Russian cooking occupies in Morales’ life.

    Full review
  • ISBN 10 1250087600
  • ISBN 13 9781250087607
  • Published Nov 14 2017
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Flatiron Books

Publishers Text

Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.

From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.

The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.

Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.