Last, but not least, for this serious is the infamous Borscht. It was about time I explored a recipe for the dish this blog is named after. It is important to note the parentheses found in the title of this blog: The Borsch(t). If nothing else, I would love for readers to take away the knowledge that you should not pronounce the “T” in Borscht. In Russian it is spelt борщ, which is translated simply to Borsch. While many non-Russians wouldn’t know this, I would love to use this blog post to encourage you to pronounce it how the Russians do. By putting the “T” in parentheses I intended to highlight the mix of Russian and American found in this blog, much like my own background.
Now...on to the recipe.
The ingredients are:
Beets (duh) for $2.99 at Trader Joe’s.
Cilantro for $1.99 at Trader Joe’s.
A bag of onions for $2.99 at Trader Joe’s.
2-3 potatoes for 69 cents a piece at Trader Joe’s.
You will also need salt, pepper, neutral oil, 3 cups chicken broth, and sour cream, but I do not have pictures (sorry).
The following is a recipe for classic Russian Borscht:
Measure the broth into a large microwave-safe bowl and microwave it for 5 minutes.
Heat the oil in a large pot over medium heat.
Chop a potato into a small (1/4 inch) dice. Add it to the pot. Increase the heat to medium-high. Stir and then cover the pot.
Chop an onion. Add it to the pot. Stir and cover.
When the broth is done heating, add it to the pot along with the salt and pepper.
Increase heat to high, cover and let it come to a simmer. Reduce heat to a moderate simmer.
Chop the cilantro (you can also use dill, it’s more classic. We like a blend of cilantro and dill). Add half of it to the pot of soup. Put the rest aside for now.
Peel and shred one beet.
When the potatoes in the pot are tender add the beets. Heat on high until simmering.
Stir in the remaining dill/cilantro. Season to taste.
Serve with either whipping cream or sour cream on the side for people to add to their bowls of soup.
This is a simple recipe believe it or not and will be delicious to share with family or friends!
During my weekly Trader Joe’s grocery trip I was looking around for ingredients that could be used in my next featured dish. After an extended amount of perusing and little inspiration, I came across this little bag of chicken and mushroom pelmeni.
I’ve seen many pelmeni knock-offs, but what really grabbed my attention was the description of it being “traditional Russian-style dumplings that cook up in a flash”. These were not just polish pirogies labeled as pelmeni, but in fact supposed to be actual Russian pelmeni.
They are filled with chicken, mushrooms, onions and dill and are to be either boiled or fried. I am accustomed to lamb filled pelmeni in my house, but I would say this is a fairly typical filling. My family usually boil our pelmeni, melt a heavy amount of European butter on them, and cover them with a generous dollop of sour cream. I decided to take the same approach here.
If you decide to make these for yourself I would recommend bringing a salted pot of water to a boil and then putting the pelmeni in. Lower the water temperature until the pelmeni begin to float to the top. Once you drain the water from the pot, put about a tablespoon of butter in. Take a heaping spoon of sour cream and put it on top ($1.99 at TJ). Lastly, garnish with a bit of dill.
I do have to be honest and say that these do not live up to the real deal. If you want truly authentic, traditional pelmeni they have to be home made, from a Russian store, or a Russian restaurant. These come out a bit bland and lack texture in the filling. Normally it is an exciting blend of ground meats, flagrant herbs and fresh onions. It’s a bit disappointing to someone that thinks of pelmeni as such a homey and comforting dish. It is, however, a very fast and cheap (about $7 with sour cream!) way to explore Russian food at your local grocer. My advice is to try it and see if you like it. Do not, however, think that it is a true representation of Russian food. A bit like me, it is a mixture of American and Russian components.
Philadelphia’s food scene is jam packed with a diverse array of both new and historically relevant eateries. To match, Philly’s blog scene has also come a long way and holds just as much variety. Within the saturated market of food blogs lies the Philly Phoodie, a blog focused on blue-collar eateries with budget in mind, stands out. What grabbed my attention at first was the keen organization. Each meal is rated on a scale of 1-5 cheesesteaks (the more cheesesteaks the better). You can view every review either by a map or by rating. When reading the review I loved how to-the-point each entry was. It gave the reader the price, the ambiance, the flavor, and pictures all within a couple sentences. I felt as though I got the sense for each restaurant just based off of a couple lines. The blog made food very accessible and interesting while keeping my attention captivated- ready for the next review.
Thanksgiving...one of the most American traditions of all time. I tend to always picture a huge steaming turkey, football blasting in the living room, and fall themed decorations littering the house.
It’s hard to get into the festivities when your house lacks the stereotypical large American family with cringey grandmother kisses and cousins to keep you excited. Instead, my small family of four, led by a single, foreign mother seems to always defy American tradition.
So, how does a family like that celebrate Thanksgiving?
...It was a process to figure out.
For the first ten years of my life, we tried to go old school. My siblings and I made those turkey cutouts based on the shape of our hands. My mom always bought a massive turkey that was way too big for the four of us. We all sat around and said what we are grateful for. The dog got small scraps of our food.
While delicious and sweet, I don't think any of us really felt connected to it. The food wasn’t what we grew up with or held close to our hearts. We all kind of ate, hung out a little bit, and went to bed.
Then, we changed it up. We started going out.
Again, it didn’t feel right. Yes, we were doing the whole eat-till-you-can’t-breathe thing Americans do, but it wasn’t all that genuine. It was just another day to us, but we did something special because we felt like we had to.
After that, Thanksgiving kind of fell off the Brandel radar for a bit.
But, then, things FINALLY evolved.
It started off with my mom just making a couple Russian dishes. She made a trip to the Russian food store near NYC and got all the classics. She prepared Borscht, meats, and various winter salads. We all helped in the kitchen, getting genuinely excited for the table to come together. I peeled potatoes while my sister set the table. We didn’t dress up all fancy for dinner. We just cooked and ate together.
Now our Thanksgiving has basically reached its final form. It’s just a small, relaxed dinner between the four of us. We kept the Russian dishes, but also added a sweet potato casserole and pumpkin pie. It is the perfect reflection of our Russian-American palettes and preferences. Honestly, I think they complement each other well.
This all happened once my family stopped trying to be something we’re not. I think the holidays can sometimes put pressure on people to fit a certain image or tradition. Things don’t always have to be perfect and the status quo doesn’t always have to be matched. If you have the grand American traditional family, that’s great. If you don’t, that’s great too. It’s all about finding something that doesn’t feel socially forced or ingenuine.
I love my family, I love our food, and I love the traditions we create rather than implement. That’s what I’m thankful for.
Today I entered the Russian Vodka Room in NYC. This spot is located in the Theater District and appears a little mysterious. This window art is the almost only thing hinting at an establishment inside:
The establishment has 100+ vodka infusions available to order, which is what they are known for. However, they also have a full bar filled with other liquors you can choose from. The waitresses wear shirts that say, “Don’t worry about your liver. You’re Russian.”
As a Russian myself, I felt at ease in the environment. However, I also came with many friends who are not Russian themselves. I was excited to serve as a bridge between Russian and American culture.
To start we got some basics. We got a delicious potato and mushroom mix, called Картошкасгрибами. We also got a platter with Russian classics: Herring, pickled peppers, salmon + capers and potato pancakes that are comparable to latkes. Russians love all things pickled and salted!
To drink we tried some of the 100+ infused flavors. Below are pineapple and cranberry infused shots. There are barrels of vodka soaking with fruit located within the restaurant so you know it’s the real deal!
While we sat around a large table, in true Russian fashion, chatting about or lives we were accompanied by live piano music. While the pianist played a variety of music, she also included a birthday song for me to my suprise! The song comes from a 1960’s Russian cartoon called Cheburashka. It was at this moment that not only was I brought back to my childhood, but the entire bar was filled with nostalgia. Everyone clapped along and cheered in celebration of my birthday. It was quite the moment! Fortunately, even my friends got into it.
As I ventured out in NYC tonight my taste buds traveled all the way to Russia. While familiar to me, Russian food can be an all new journey for some of you. Whether it’s the lively ambiance filled with Russian piano songs, specialty vodka or a delicious appetizer platter I’m sure you could find something to appreciate within the space.
Pro tip: When toasting, say “Za zdorovje”, which is the Russian way of saying “Cheers” and you’ll sound like a true Russian!
Blinchiki are a staple to any Russian household. They are somewhere between a pancake and a crepe, two dishes more common in American households. Blinchiki can be served by themselves, but are most often folded with meat, sour cream, or jam. My own personal experience with this dish is one I hold close to my heart. Below, you will find a picture of the exact recipe my mother uses to cook Blinchiki for us (look closely and you’ll see the stains that have accumulated after years of referencing). The result is airy, porous and rich Blinchiki that always got my siblings and I excited on a late morning.
In this post I will walk you through the steps of making the Blinchiki I have known and loved for my entire life as I grew up in a Russian household.
Translation-
Ingredients:
5 eggs
3 cups of milk
50 grams of butter
2 cups of flour
Pinch of Salt
Directions:
1) Take all five eggs and separate the yolk from the whites. Save both parts and lightly salt the yolks.
2) Mix the milk with a small portion of the butter (softened) into the egg yolks.
3) Beat the flour slowly into the mixture.
4) Take the egg whites and whip them until it is able to form a peak.
5) Fold the egg whites into the rest of the batter. By “fold” I mean to gently incorporate the egg whites into the batter rather than harshly beat it with a whisk. This will maintain the airy and porous texture the recipe aims for.
6) Heat up a skillet and pour a ladle worth of batter into the pan to create a circle.
7) Flip when tiny holes begin appearing on the blinchik.
8) Melt the remaining butter in the microwave.
9) When the blinchik is finished cooking, take it off the pan and smear a heavy amount of melted butter on it.
If the first one doesn’t come out perfect, don’t worry! There is a saying in Russian: первый блин комом, which basically means that the first blinchik will come out poorly. After you get that first one out of the way and the pan heats up perfectly, it will be smooth sailing!
Don’t forget to fill your blinchiki either with sour cream, your choice of meat or your favorite jam! Feel free to fold it into fourths or roll it into a little tube. There’s no wrong way to eat a blinchik!
One thing Russians truly love is salads. Not salads with leafy greens and heavy dressing, but rather a combination of vegetables with some seasoning. There are seasonal salads, holiday salads, and many variations of each recipe.
Many people see Eastern Asian cuisine as out of their comfort zone or complicated. While not all common ingredients in Russian culture are easily found in the US, it is still possible to try out these dishes.
The following recipe for a light summer salad can be made in 10 minutes with so few ingredients that they can all fit on your cutting board. I spent about $10 on all the components, but you can easily modify the way I made it to fit your financial and taste needs.
You will need 1 tomato, 1/2 of a large cucumber (or one small one), olive oil, pepper and salt. Mayo is a popular substitute of the olive oil if you prefer it. Some additional ingredients that are common in this dish is onions and dill, but unfortunately I did not have them in my kitchen. As you will see, though, missing ingredients do not hinder the completion of the dish which makes this one of my favorite simple recipes!
Once you have all your ingredients, you can cut up the tomatoes and cucumbers into tiny pieces. I normally slice up the veggies and then cut each slice into halves or quarters.
Lastly, you mix up the veggies with a tablespoon of olive oil, a few cranks of pepper, and a lot of salt (I probably did 5-8 grinds). Then you’re done! It’s truly that simple.
Salads like these grew popular in Soviet culture because many households could not afford a wide array of ingredients. Even things such as fresh vegetables were hard to find, so many salads are often made out of beets and potatoes. This dish is representative of the simplicity often found in Soviet cuisine. However, now, it can be a simple and nutritious side dish to your next meal.
Rachel Sugar’s TASTE article, It’s Difficult to Talk About Soviet Food, dives into the complicated history of the USSR. Stereotypes surround the potato obsession of Russian food, but there is endless influence from other USSR republics. While the government used post Russian Revolution disarray as a way to unfairly mask food shortages with the image of a flourishing food industry, Sugar praises the progressiveness of the multicultural cuisine. “A recipe involving suckling pig wasn’t a meal idea; it was propaganda by pork,” captivates the theme of this article. It shows that every Russian dish, whether for the poor or rich, has a complicated political, economic, and cultural context.
After clicking through a couple blogs on the 2017 Saveur list, I would have to say The Racist Sandwich is my favorite. At first glance, the name itself is bold and attention grabbing. The basic premise of the blog is exploring food through race, gender, and class issues. The two owners of the blog, Soleil Ho and Zahir Janmohamed, place a huge emphasis on the history of food and how today’s current social climate can often taint it. Food has implications based on how we consume and interpret it. Many dishes often have political ties that overlooked. For example, barbeque has entered the mainstream, but now the majority of people ignore the regional diversity in Texas, where it was founded. This ignorance erases the many minority communities that pioneered this style of food enjoyed by thousands today. More importantly, I appreciated the action this blog took to give a platform to people of color and their businesses.
It’s a cold Saturday when I sit down to interview my mom, Natasha Brandel. In motherly fashion, she prepares a steaming cup of peppermint tea to set the scene for the perfect interview. The sound of my two siblings chatting upstairs provides a lively ambiance to the room.
Natasha has been living in the United States for over twenty years and has become very assimilated to American culture. As proof of her admiration for this country, a picture of her receiving her citizenship proudly hangs in her home office. As a single parent, full time nurse, and part-time student, Natasha fully embodies the American spirit of the daily hustle.
Q: So, tell me about your relationship with food growing up in the Soviet Union era.
A: My relationship with food was, unfortunately, not at a level of mutual attraction because I lived at a time of poor economic situation. Our family lived through a time of deficit and it was very hard to buy food, even essentials, for every day. It was difficult because nothing was available, we waited on long lines, had to use vouchers, and survived on bread and Shchi. Sugar was made out of beets. I was constantly hungry to be honest.
Q: What place did food have in your life upon first moving to the United States?
A: Maybe because of age or mentality, but back then I wasn't really paying attention to food. I was all about new places, entertainment and experiences. I lived in a place where food wasn’t easily available so I wasn’t used to associating good times with good food. When I came here I felt completely lost in portion size and the way everything was cooked. I almost felt that it was an obstacle in the way of my real adventures. It’s only later that I found a true appreciation for good food. I found salads, or “grass” as I called them, ridiculous and food for cows, not people. Gourmet food to me was cow tongue and fatty foods. Now, though, good food seems to be healthy.
Q: How do you feel America has embraced you as a Russian immigrant?
A: Lately I have seen some not so promising changes in the political arena and, as a result, in people’s mentality. Because of my immigrant status I've always been insecure about the fact that I am from Russia. It’s mostly because of my accent and the jokes about me being a KGB spy. They’re jokes, but when you are trying to establish yourself in American society and they project these stereotypes of spies and babooshkas with scarves wrapped around their head on you, it shows how ignorant people can be. On one hand they like to embrace all our fine arts and see The Nutcracker, but then they turn around and insult my culture. It’s funny to have a foot in each society now. I still feel like I live in a very amazing country of opportunity and a country that allowed me to raise a family in a safe environment with promise. So it depends how you look at everything. Now that I've become established I do have to admit that most of the people treat me very well. I’m in a good place.
Q: What does food mean to you now?
A: Well as I said before, food used to not be a thing to me. I was malnutritioned and that was my normal state of being. I loved eating, but it was mostly holiday food. For New Year’s we had winter salad, herring under the coat - loose translation-, cows tongue, perogies and a cooked pig in the middle of the table. Other times, it was just food to survive.
In America, I slowly began to understand the importance of food and the experience of it. I overlooked it for a while. It became a way to have fun, indulge and bond with people. Now food to me is, more than ever before, important from a health point of view. It’s a source of rejuvenation and making myself feel good. I do sneak french fries though.
Russian Bites by Elina is filled with snippets of personal connections to old Soviet dishes and a thorough explanation of how to make them. I admire her casual and entertaining tone that creates the feeling of being in the kitchen with her as she prepares dishes. Being able to peek into her experience with this culture sparked an intrigue in me that pulled me to continue reading, even if I related or not. I hope to deliver a blog comparable to her welcoming narrative, concise explanations and personable yet historical details.
I am also inspired by the blog Food Perestroika by Florian Pinel. I appreciated his explanation of the lineage of Russian food, as far back as its roots in French cuisine. As Florian brought the reader through relevant Russian history, he made it clear to us how it has impacted Russian food today. Historical and social context become integral to understanding the significance of his modernized recipes. This idea is something I want to hone in on as I create my own content for this class.
Cannelle et Vanille is a food blog run by Aran Goyoaga where she explores the emotional components of food. I admire her design choices due to the simplicity and organization she creates. Through the banner on her home page she already introduces the reader to her blog’s purpose: “food, life, photography”. Her links across the top of the page are clearly divided into relevant categories that simultaneously promote her work while giving insight to the reader on her content. She also organizes her posts by year, seasons, ingredients and courses so that you can quickly find what you are looking for.
Not Without Salt is similarly minimal and well organized, but what I was truly captivated by was the author’s use of photography. Each page welcomes the eye with a bold and high quality picture that serves as an introduction to the page’s purpose. On the “About” page this means a picture of the author, Ashley, while on the “Journal” page we see a picture of highly textured and brightly colored food. This is smart because it keeps the web pages clean, allowing us to focus on the content, while also drawing in our attention to keep us clicking and reading.
It was in my childhood home that I grew my own bond with Russian dishes. Waking up to the smell of fresh blintzes and the sound of a low sizzle of butter in the pan always pulled my siblings and I out of bed early. Being comforted by the complex flavors of Borscht, always with a dollop of sour cream, seemed to fix even the worst of days. Whatever situation I found myself in throughout my youth, there would be a dish to match.
There is so much to discover in a dish. Not only is there the incredibly delicious culinary aspect, but there is endless culture, history, and societal impact imbedded in landscape of any local food community. Upon moving to Philly, I quickly cultivated a passion for discovering the deeper meaning behind food. Yes, it’s delicious. Yes, we need it to survive. However, there is a reason food is also a form of security, excitement, and storytelling.
With the current political and social climate people tend to not embrace ex-Soviet culture. Many don’t realize there is much to unpack behind the potato and beet stereotype. There is a whole roster of intricate and multicultural foods. Paired with the rich and challenging history of the Soviet Union, many of the republics that made up this massive empire have deep stories of redemption, growth and endurance within their traditions. A significant component of these traditions are the recipes that allowed struggling civilians to survive and the royalty to rejoice.
Through this blog, I aim to explore the wealth of restaurants in Philly that encapsulate this spirit within their own community. Seeing the journey mother went through to assimilate to American culture, I am curious to revisit this subject through the lense of food, something I deeply cherish, and see what I can uncover.
The Borsch(t) @the-borscht-blog - Tumblr Blog | Tumgag
