• mjes on September 26, 2019

  This cookbook has been the cookbook of the month for October 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

• Baba Toma's pirozhki dough

  • Rradishes on November 02, 2022

    Good dough, makes a lot though so can easily freeze half for later. The dough itself did not have a ton of flavor, but a good easy recipe. Will try Kachka's recipe next. I used sautéed shiitake mushrooms + cabbage + hard boiled egg for filling and it was delicious. Everyone liked these including a toddler.

• Chicken with prunes

  • Charlotte_vandenberg on October 28, 2019

    Excellent comfort food, served with mashed potatoes as suggested and Brussel sprouts. Very nice.

• Olivier salad

  • Lepa on December 25, 2023

    This was okay but I think I prefer mayo. It was also a bit soupy with too much sauce and not enough potatoes. I might run other versions the next time I make this salad.

• Winter slaw

  • meginyeg on December 18, 2021

    This was only ok. I think too much lemon juice. We will decrease it if we make it again.

• A trout & potato stew in gorshochki pots

  • meginyeg on January 04, 2021

    Really good. Simple to make but tastes delicious. Used leftover cooked trout instead of trout fillets.

• A layered cabbage pie (Golubtsy for the lacy)

  • meginyeg on December 18, 2021

    This fell apart when we cut into it. But it tasted great, especially with the crumb. We will make it again.

  • jenburkholder on January 14, 2022

    I (not everyone) liked the flavor of this a lot, but we cooked it for about four times as long as suggested in the book and our rice still wasn’t done. 20 minutes is obviously optimistic - but we ended up eating too al dente rice. Made with impossible instead of beef and that worked great, the spiced beef layer in particular was nice, but I might prefer to riff that into a meatball in the manner of Lazy Cabbage Rolls from the book Samarkand.

• Siberian pelmeni dumplings

  • mjes on October 25, 2019

    These dumplings are more like ravioli than pot stickers in the use of fine ground flour and egg, the mushroom filling more Chinese than Western with the soy sauce seasoning and pine nuts, with a Russian flair in the sour cream and herbs "sauce". I refused to use a food processor for the filling as I like more control over the texture, especially when pre-cooking. But these dumplings are distinctive enough to be well worth repeating as well as trying additional fillings.

• Steak with black radish rémoulade

  • mjes on September 22, 2019

    Fortunately, the introduction to this recipe informed me that the black radish rémoulade could be used separately as a salad or an appetizer with bread. I treated it at an exceptional salad ... black radish and celeriac is a winning pairing.

• Beetroot patties with horseradish cream

  • mjes on September 21, 2019

    Not long ago I took a Turkish/Kurdish cooking class that included a zucchini patty similar in concept so my first recipe out of this book was this beet patty. White wine vinegar is not a staple in my kitchen so I substituted Kressi aux herbes vinegar. I'm inclined next time to put the vinegar directly in the beet mixture rather than in the sauce. I found the patties to be very pleasant but not exceptional. In the context of a meal, I would prefer a variety of vegetable patties rather than all beet. The patties reheated well, an important consideration as I live alone.

  • jenburkholder on March 13, 2022

    I enjoyed these. We substituted sour cream for crème fraîche, and used jarred horseradish rather than fresh. Very pleasant, although our beets were enormous and so we had to add rather more semolina and another egg.

• Potato & sauerkraut patties with dill soured cream & crispy shallots

  • mjes on October 09, 2019

    Dill is not my favorite herb so I'll probably use lovage or sorrel next time, but I loved the sauerkraut in my potato patties. Shallots as a topping rather than within the patty made a nice crunch. Excellent recipe is a keeper.

• Carrot patties with coriander yoghurt

  • mjes on October 09, 2019

    Cook slowly and don't overcook for the best flavor and texture. Mixing potato, beet and carrot patties on a single plate makes a great appetizer or side. The apricots and coriander make these patties special (and easy to overeat).

• Spring fishcakes

  • Clog on August 17, 2023

    A definite one to repeat, although the dill was quite pronounced. Next time I shall restrict myself to a small bunch.

• Borsch

  • jenburkholder on March 03, 2022

    I really liked the broth on this, but was left unconvinced by the toppings. The kidney beans fell apart after roasting, the peppers didn’t seem to fit flavor-wise, and overall it wasn’t thrilling. The broth could be served as a nice consommé, or perhaps as a base for dumplings or a different set of add-ins.

• Courgette dip

  • jenburkholder on February 28, 2023

    Enjoyable. Be generous with the salt.

• Soviet-Korean pickles: carrots

  • snackbaby on April 13, 2024

    these are so good!!

• Eat Your Books

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