*Given Russia’s prominence in the news and the murder of Boris Nemtsov, we have a few more “All Things Russia” posts for this week! See links below.
If it hadn’t been for the Cold War, Darra Goldstein’s A Taste of Russia (1983) would likely have received a favorable review in The New York Times.
In fact, the Times had scheduled to run a piece doing just that, until, Goldstein writes, “as luck would have it, the Soviets shot down the KAL jetliner on publication day, accelerating hostile sentiments”, thereby halting publication of the review.
Published during Ronald Regan’s presidency in 1983, when the U.S. and Soviet Union were “still locked in the Cold War”, Goldstein’s book provides a plethora of historic information and recipes on Russian cuisine, featuring everything from borsch to blini. Read more
As part of our celebration of “all things Russia” for Valentine’s Day, be sure to read our post in Rose’s Ridge: “From Russia With Love.”
Enjoy a Russian meal with recipes below for Cabbage Soup, Chicken Kiev, and Russian Tea Cookies.
“Shchi” (Cabbage Soup)
“In Russia, cabbage soup…is made from cabbage, carrots, meat, onions, celery, and garlic, with a sour flavoring from apples, sour cream, or sauerkraut juice. A favorite for at least a thousand years, it can be found in Russian poems and prose, on the table of both rich and poor, and in the fond memory of every exile.” –Taken from Life is Meals by James and Kay Salter