Kukuruznye palochki
Borodinsky bread is one of the most popular bread in Russia and some former USSR countries. This dark brown sourdough rye bread has soft and moist texture, and is characterized by its distinctive flavour. Molasses, rye malt and coriander used in baking give the loaf its rich aroma and herby taste with slightly sweet notes.
The name of the bread has a reference to Borodino – a village around which a battle took place between Napoleon and the Russian army in 19 century. Despite the fact that baking of this bread on a production scale started in 1933, urban legends still try to connect the origin of the bread with this battle of Borodino.
The recipe of bread with coriander seeds can indeed be found in 19 century, but since the production and the name of the bread appeared in the 20 century, the above romantic story can be perhaps discarded as a case of folk etymology.
Borodinsky bread can be enjoyed on its own or with some butter, and is a great compliment for soups. It can also accompany meals that use eggs – sunny side up fried eggs or various sandwiches with eggs and salmon. Another interesting combination is having a piece of Borodinsky bread with herring butter.
Vinegret is a very popular salad in Russia and former USSR countries. In some families it is a popular dish on a celebration tables, but it can brighten up your weekly diet too. The main ingredients are boiled beetroots, carrots and potatoes, with pickled cucumbers and sauerkraut adding to the zingy flavour. To save time, you may boil the veggies in advance, say the evening before.
Variations include adding peas and fresh herbs and substituting onion with green onions. A tip for all the vegetables to preserve their original colours is to first mix beetroot with oil and then add other diced vegetables.
Tip 1. Oil. You should add oil if you are planning to serve the salad straight away. If you are not planning to serve the salad later, bring the diced and mixed vegetables to the fridge (beetroots in a separate bowl) and mix with oil before serving.
Tip 2. Variations. Try adding some mustard to a new flavour/Substitute potatoes with beans/Or bake the veggies instead of boiling them.