Eastern European Food

In my last post, I talked about my trip to the wilderness of Lake Lacha, outdoor adventures in the surrounding woods and swamps, and meals at the Kolokol tour base – burbot…

In my recent post on Pomor cuisine, I mentioned that the Pomors were known as “cod eaters” because they consumed codfish, in various ways, with impressive regularity. At the Arkhangelsk market, the…

In my last post, I introduced you to the Pomor people and reviewed Pochtovaya Kontora, a restaurant in Arkhangelsk that serves its own interpretation of the local cuisine. One of the dishes…

When I concluded my Moscow Rules series with a post on the Russian gastrocafé, I mentioned the goose burger at Pirogi Vino i Gus, and lamented that it was prepared with typical…

As I mentioned in my last post, if you want to fully appreciate the complexity of the plant and berry blend that is Karelian balsam, you should drink it on its own,…

Restaurants Pirogi Vino i Gus and Russian Pub, which I just reviewed, both feature “Stroganoff Pie” on their menus. In a sense, the combination is to be expected: pies and classic Russian…

In my previous post on Soviet Nostalgia and Varenichnaya №1, one of the dishes I tried was forshmak, a sort of herring pâté that was common in the USSR. It’s not just…

During my tour of Moscow’s Danilovsky Market, I stopped at a small fast casual restaurant called Dagestanskaya Lavka to try khinkal, the main dish in Dagestani cuisine. Most of Dagestan’s territory is…

There are many dishes on the menus of the two restaurants I just reviewed – Omulyovaya Bochka and Chemodan – that most diners will have never encountered before, often prepared with Siberian…

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…