Turning (pseudo) Russian! Love beetroots already as a child and am still eating them year round.
The herring is supposed to be "under the fur coat", but mine is clearly not "under". Curly bits are grated salt-cured yolk.
My cheat's version of "Paskha" (Russian Easter cheese cake, but then without the crust). You are supposed to eat it with Kulich but I ate it with the bread in photo above. I made it with full-fat farmer's quark which has the texture and consistency of crème fraîche.
I made 2, in case 1 didn't turn out.
Russian-style gherkin soup. Made mine without meat and loosely based on Rassonik.
Garlic bread to go with the soup. Speck and minced garlic mixed with some oil were scatter on the bread near the end of baking. Garlic rolls are normally served with Borscht, however.
There's pureed beetroots and liquid in the batter but the colour was lost when cooked. The beetroot sauce here is a little sweet.
Little cottage cheese cakes with blueberry-honey compote. The original Russian pancakes are called Syrniki.
Savoury version with the same cottage cheese cakes.
Hate beetroot? More for me and Chefmd.
Washed down with a beetroot broth, contained no vodka...
I used Korean dumpling skins (twice as thick as Chinese and Japanese ones).
The end of my Russian-style feast.
What shall we do with him?
