Russian and Ukrainian foods for next potluck (May 12)
St. Margaret’s 21st Global Cuisine Potluck supper will be Saturday, May 12th, and will feature Russian and Ukrainian foods and pastries. Think beef stroganoff, beet borscht, kasha, pierogi, pumpernickel and Apple Sharlotka (Apple Charlotte). Recipes for all these and more are now on the Time and Talent Table.
Russian Cuisine dates back to the 10th Century, according to the website Russian-Plus.com. The abundance of rivers, lakes and forests meant the first dishes were made from fish, game, mushrooms and berries. People planted grains like rye, wheat, barley and buckwheat from which they made grain porridges, a traditional national dish. According to Russian-Plus, “Russians eat porridge throughout their lives… an old saying goes: ‘Porridge is our mother, bread is our father.”
From the earliest times, people used dough to make noodles, pelmeni (meat-stuffed dumplings that originated in Siberia) and pumpernickel bread. Later they would plant turnip, cabbage, radish, peas and cucumbers and eat them raw, baked or steamed, sometimes salted and marinated. “Potatoes did not appear until the 18th Century,” according to Russian-Plus, “and tomatoes not until the 19th.” Until then, salads were not part of the diet.
Recipes for salads developed in the 20th Century are included in the folder on the Time and Talent Table. Help yourself to any of them or provide one you know for others to try. Dinner will be at 6. Bring a beverage and a friend who wants to try something new.