Bloody Masha from Kachka: A Return to Russian Cooking (page 22) by Bonnie Frumkin Morales and Deena Prichep

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Horseradish vodka" called for in this recipe requires standing for 1 week. See recipe for garnish suggestions.

  • 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.

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