Russian Recipes: Cooking Russian Peasant Food

By Tom Reidy
Published on November 1, 1975
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PHOTO: FOTOLIA/HELLEN SERGEYEVA
The whole cabbage should be cooked until soft in salted water. The leaves should then be separated and flattened, and the thick stalks cut away.

The USSR covers one-sixth of the world’s surface, embraces
13 republics, and is home to scores of ethnic groups. Among
these are many strains of sturdy peasant stock who have
developed their own frugal yet satisfying lifestyles . . .
lifestyles that include some superb traditional Russian cookery. A

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