Buzhenina with shaved celery salad and toasted caraway vinaigrette from Kachka: A Return to Russian Cooking (page 145) by Bonnie Frumkin Morales and Deena Prichep

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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 "Kvas" called for in this recipe requires 10.5-12.5 hours to prepare. Requires refrigeration for at least 4 hours or overnight. Can substitute olive oil for sunflower oil, dried apricots for apricots, and store-bought kvas or porter beer for the book's "Kvas" specified in this recipe.

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