Dear ya’ll! I was on my summer vacation and after I came back I was thinking for quite a long time for the right topic to bring up to you after my break. Everything seemed to be not good enough-not too interesting, not to funny or not too serious…And finally, Continue reading “The Right Way to say Hello!”
My dear readers, I did not abandon my blog. We were traveling to Jamaica (the report is coming) plus we have an exchange girl from Russia living with us now. Plus it is cold in Atlanta and schools are closed which means my time is not mine anymore, but kids’. However, this week is special and I couldn’t miss it. Some have Mardi Gras, some celebrate Chinese New Year, but Slavics have Maslenitsa! Maslenitsa is Continue reading “What Russians do this week?”
As I mentioned in my previous post, Charlotka inspired me to do some research and find out more about its history and origins. As with any dish which became popular, there is always a question: who?why? when? Really, who did it at first place? When it happened? And why it is called Charlotka? Really-if it’s so Russian why it is not Alenka, or Mashka? Charlotta is not a Russian name and never was.
So, here are my findings I share with you: The idea Continue reading “Russian Charlotka on American Table (part two)”
I LOVE apple pies. Every time I order it in restaurant I try to guess the recipe and later to repeat it at home. That is why when I came to my friends’ house and happened to see a new issue of famous FOOD &WINE magazine at the table – it grabbed my attention immediately. I briefly scanned through until I saw a tasty picture of a yummy apple pie. Naturally, I skipped the introduction and began reading. The longer I read, the more surprised I was. I realized that I knew that pie, I knew this from the childhood, in fact I just did this pie a week ago… “Common-it sounds like Sharlotka! (Charlotka) “ – I said to myself with surprise. Only then, I read the introduction and, Yes!, it was our Russian Charlotka, a delicious Russian pie which is recommended by famous Chef, Matt Darko, in November issue as a great Thanksgiving recipe. Charlotka, which many Russians, well, let’s say, former Soviets, cook when they have no time. Charlotka , which you can make without almost anything, but sugar, flour, eggs and apples, (of course)…Charlotka-the first and simplest Russian apple pie girls often learn to cook .
The recipe is as simple as “one, two, three,” and many women from the former Soviet Union know this recipe by heart. However, just in case someone needs to refresh their memory, here are two trusted sources:
It’s always good to see that your old faithful friend finally got an official publicity and recognition it always deserved. I felt proud for Charlotka. Well, that is what I thought, but then I did a little research and find out some interesting info about this apple pie. I’ll share more in my next post, So far, Bon Appetite!!!
- 5 quarts beef broth
- 1.5 pound slice of meaty bone-in beef shank
- 1 medium onion, peeled, chopped
- 2 Bay leaves
- 2-3 large to medium beets, peeled
- 2 carrots, peeled, and chopped (or grated)
- 2-3 medium potatoes, peeled, cut into 1/2-inch cubes
- 1 tomato diced (or 3 tablespoon canned diced tomatoes) Continue reading “My Russian borsch recipe (Moscow style)”
Once upon a time, when I studied at Emory University in the US, my good friend called and asked what did I cook for dinner, because she wanted to come over. “Borsch”, – I answered, thinking that she would definitely know that. “What is it – borsch? Jennifer asked with suspicions. “It’s a famous Russian soup with beets and cabbage”. “Beets and cabbage, – repeated she sadly…well, I think, I’d rather stay home.” It is true that beets and cabbage are not the most popular American vegetables, at least not for everyone-it’s for sure. However, at that evening, Jennifer still came to my place and tried the borsch. Now, this is Continue reading “The Best Soup For Cold Weather”