Barley-rye cakes (Ячменно-ржаные хлебцы) from Beyond the North Wind: Russia in Recipes and Lore (page 203) by Darra Goldstein

  • rye flour
  • buttermilk
  • barley flour
  • white cabbage

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

  • mjes on May 21, 2020

    I have fond memories of a great-aunt's Finnish barley-rye bread so I always have to try barley-rye recipes. This is a surprise winner especially with cultured butter and salmon roe. Yes, I known the cookbook says Whitefish roe but when one grows up near a major salmon run . . .

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