Welcome to Russian History Retold.

Episode 288, Russian and Soviet cuisine.

Part 1.

Last time, we finished our series about the mighty Volga River.

Today we change gears and try a more light-hearted and tasty topic, Russian and Soviet cuisine.

When I first came up with this idea, I expected to just do a single episode.

But after gathering my resources, that thought would have been shameful as Russian and even Soviet cuisine deserves much, much more.

My resources included the Food and Cooking of Russia by Elena Machonco.

Russian cookbook by Kiropetroslavsky.

The Russian Heritage Cookbook by Lynn Vizant, Beyond the North Wind by Derek Goldstein, and

CCCP Cookbook. True Stories of Soviet Cuisine, as well as Mastering the Art of Soviet

cooking by Anya von Brimzen. Today I'm going to try to take you on a mouthwatering tour of my favorite Russian dishes,

as well as talk about the struggles that Soviet cooks had with all the shortages that they endured between

1917 and 1991. While the Soviet era was fraught with tough times.

There were some real gems to discuss and hopefully enjoy.

I will admit right from the start that some of what I will be describing as traditional Russian dishes

may cause a great deal of controversy amongst those with Russian, Ukrainian, or other Slavic ancestry.

There are so many ways of making each dish

that dutrilly is no real right way,

just the one you like the most.

If you want to discuss your version, please go to the Facebook Russian Rolers History Group

and share your thoughts.

...