SC - Russian Feast + Sour Cherry Soup RCP

[david friedman]

At 8:40 PM -0600 1/31/98, L Herr-Gelatt and J R Gelatt wrote:
>Hallo Folks! I just ran across my feast menu for the Russian feast I did a
>while back. ...

>"This feast has been culled from available Russian and Slavic books: Classic
>Russian Cooking: Elena Molokhovet's Gift to young Housewives (early 1800s,
>trans Joyce Toome, Indiana University Press, 1992), the earliest known or
>surviving Russian cookbook, and also from A La Russe: A Cookbook of Russian
>Hospitality, Dara Goldstein (Random House), The Food and Cooking of Eastern
>Europe (Lesley Chamberlain, Penguin Books 1989), and lastly, The Food and
>Cooking of Russia (Lesley Chamberlain, Penguin Books, 1982). In addition,
>the presentation and course-order information and court-type food was culled
>from Bread and Salt, and The Domostroi."

I am curious why you didn't try to get recipes from Domostroi, which is the
only thing in this list (and, so far as I know, the only source for Russian
cooking) that is anywhere close to our period. It doesn't have very much,
but there is quite a good cabbage recipe, as well as a few other things
that we have not tried.

While on the subject, what do you think the ingredient that the translator
calls "sour cabbage soup" (or something close--I'm going by memory) really
is? The context it appears in makes it sound like something more along the
lines of alegar.

David/Cariadoc
http://www.best.com/~ddfr/


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