Sausage Solyanka with Pickles and Olives
Simmer sausage solyanka with cooked brisket, pickles, olives and tomato in meat broth. Finish each bowl with lemon, sour cream and dill for a lively sour-salty soup.
Savva Loginov
Jam-Filled Sponge Cake Roll
Make a light sponge cake roll filled with thick fruit jam. Fold flour into well-whipped eggs, bake a thin sheet, and shape it while warm before spreading the filling.
Cinnamon Apple Pie with Butter Crust
Bake cinnamon apple pie in a tender two-crust butter pastry with cornstarch-thickened fruit. Vent the top and wait for bubbling juices before cooling and slicing.
Chicken and Mushroom Tartlets
Fill crisp pastry tartlets with fully cooked chicken, mushrooms, sour cream and cheese. Blind-bake shells first, then bake filled cases until the egg mixture sets.
Crispy Khvorost Fried Pastries
Fry thin khvorost pastry twists from a rested egg and sour cream dough. Keep the oil near 175°C so the outside turns crisp without darkening before the center cooks.
Pork and Tofu Hot and Sour Soup
Make a Chinese-inspired hot and sour soup with pork, tofu, bamboo shoots and mushrooms. Rice vinegar and chile balance the broth; snap peas stay crisp at the finish.
Pitted Cherry Refrigerator Jam
Cook pitted cherries and sugar into a soft, fruit-filled refrigerator jam. Test a cooled drop on a plate, then chill or freeze the batch because no canning process is supplied.
Beef Kharcho Soup with Walnuts and Tkemali
Simmer beef kharcho soup with rice, walnuts, tomato, tkemali and Georgian spices. Add rice after the beef becomes tender so the grains keep their shape in the broth.
Simple Apple Compote Drink
Simmer apples in lightly sweetened water for an easy homemade compote drink. Steep the softened fruit, chill the liquid and serve the apple pieces in each glass if you like.
Transcarpathian Easter Paska
Bake Transcarpathian Easter paska with milk, eggs, butter and lemon zest. Follow the starter, two rises and deep-tin bake for tall loaves with a soft, rich crumb.
Fresh Cabbage and Millet Kapusniak
Cook fresh cabbage and millet kapusniak in a light pork broth with potatoes, tomato and garlic. Rinse the millet and simmer until the grains and meat are fully tender.
Refrigerator Pickled Pattypan Squash
Pickle small pattypan squash with garlic, dill, peppercorns and vinegar brine. Chill overnight for crunch and flavour; keep refrigerated rather than pantry-storing it.