Lenin’s Tomb and a Russian Feast

George and Colleen hosted their monthly book club dinner last week and what a hit the meal was. Colleen spent a solid couple hours shimmying around the kitchen to prepare this, and although I didn’t concoct a single dish, I just had to share the success with everyone.

On the Reading List: Lenin’s Tomb, The Last Days of the Soviet Empire written by David Remnick. I did not read the book (just ate the awesome food!) but the Council on Foreign Affairs gives a good overview if your interested.

On the Menu: Chicken Paprikash over Noodles, Borscht, Cabbage and Brown Bread, and Russian Apple Pie

I’m guessing you see the theme here – It would appear only natural to pair a Russian read with a Russian Feast…

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 Chicken Paprikash over Egg Noodles

Unfortunately, I didn’t get a picture of the noodles, but this simple chicken dish is absolutely phenomenal.

Simply saute sliced onions and bell peppers in olive oil, salt and pepper. Add tomatoes/tomato sauce, tomato paste, chicken (previously cooked in stock) and of course paprika.

The result is moist, flavorful and satisfying. 

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 Cooked Cabbage with carraway and fennel seeds

Those seeds add mad flavor and will no doubt switch up your typical cooked cabbage routine. They lend such a unique taste and aroma that really brings out the sweetness of the cabbage.

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Of course. Beet soup cooked down with onions, carrots, cabbage and finished off with a little sour cream. Serve it warm – it’s cold outside.

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Russian Black Bread

One of my favorite parts of the meal. Rye bread made with molasses, fennel and carraway. Again, unique flavors and packed into a moist bread which serves as a great Borscht-dipper.

I urge you to hold a Russian dinner at home for yourself on night – it’s fun to switch up dinner and it’s a great way to broaden your palette and introduce new flavors.

Cultivate creativity in your kitchen tonight…


Author:Ashley Galloway

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