Siberian Cuisine - Wild Boar Cutlets, Celery Root Purée, Kasha and Lingonberry Sauce

Wild Boar Cutlets, Celery Root Purée, Kasha, and Lingonberry Sauce

As seen at the two restaurants discussed in my previous posts, wild game, mushrooms, and berries are three essential ingredients in Siberian cuisine. Quite often, the game meat is prepared as a cutlet – a round or oval patty made of ground meat. There’s a reason for this: while it would be awesome if wild […]

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Russian Bulava Steak, Kasha and Aligot

Russian Bulava Steak, Kasha and Aligot

On the heels of my Voronezh review, here’s my take on the Bulava steak, aka tomahawk. Since I suggested that Voronezh should try creating agenuinely Russian steakhouse not only with the meat it serves, but also in the sides and accompaniments, I figured I should give it a go myself. I can think of many […]

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