SC - Fat tailed sheep
Alderton, Philippa
phlip at morganco.net
Sat Jan 22 17:44:53 PST 2000
<Krupnik> probably refers to grains, especially buckwheat or barley, which
would make sense if it is associated with a Polish mushroom *barley* soup.
The Russian root [krup-] refers to something coarse (large) or grainy in
texture or size. The Polish word is likely to have the same root as the
Russian, although I'd appreciate someone with a Polish dictionary to check
that out. A <krupnik> would normally be a person who is associated or
works with "krups", likely the name of the dish is derived from this
somewhen in history.
> > (one dish, a Russian krunik (sp?), was quite something. It had
> > three different fillings separated by blini in a large free
> standing pastry coffin. It may not have been period but it sure looked
that >way).
That would probably be a <kulebiaka>, as Adamantius suggested. I've always
wanted to do a Russian feast with lots of pies, I'm glad someone included a
pie (and a wonderful, complicated one at that) in their menu. Pies should
be *mandatory* for Russian-style feasts! Don't know if <kulebiaki> are
period, but pies definitely are.
> I'm familiar with krupnik, which is a Polish mushroom-barley
> soup...
> Adamantius
There is a Russian dish called <krupenik> which is grains cooked together
with sour cream and farmer's cheese into a porridge. This name seems
related to the soup mentioned above, at least in the grain department.
> The krupnik I'm familiar with is a flavored vodka - honey, cinnamon,
>cloves, lemon peel, etc. boiled together, with the vodka added last. (I
>encountered this at my very first event, and proceeded to make money for
>my books in college by making it and selling it to my roommates...
>mem'ries...)
>Is 'krupnik' a term for a mixture, then?
> Christianna
Nope. :-)
This sounds more like <sbiten'>, which is spices, lemon and honey added to
vodka and warmed. Please compare your recipe with the recipe for sbiten'
which I have attached below. All the recipes I have seen are simply
variations on the theme. Each of my Russian cookbooks (English and native)
say that it is a "very old beverage", but we all know how that goes. I do
know that it has been around since the time of Peter the Great. It was a
street beverage, the vendors strapped containers of it to their backs and
sold it by the glassful. It smells wonderful, but I can't vouch for how it
tastes because I don't drink.
Sbiten' (aka Sbityen from "Please to the Table" by Anna von Bremzen)
1/2 cup honey
6 cups water
Spices: 1 1-inch piece fresh ginger, 8 cloves, 1-inch piece of cinnnamon
stick, small bay leaf, rind of 1/2 a lemon, and 3 peppercorns tied in a
cheesecloth bag
1/2 to 3/4 cup brandy or vodka
In a medium-size pot, combine all the ingredients except the brandy or
vodka. Bring to a boil over low heat, stirring to dissolve the honey and
sugar [Yana--I don't see sugar listed as an ingredient in the book].
Simmer for 15 minutes. Remove the spice bag, add the brandy or vodka and
heat for another 2 minutes. Pour into mugs and serve at once. Serves 6 to 8.
- --Yana
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