SC - krupnik?

[Jenn/Yana]

<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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