Michael Romanov, the first tsar of Russia, claimed that he invented
this dish somewhere about 1625. This makes for a nice story, but it
simply is not true. Greeks have been dining on fritters made from an
identical recipe at least since the time of Plato. However, most Russians
remain steadfast in the belief that the dish is theirs.
4 cups cottage cheese
1/2 tsp. white pepper
3/4 cup flour, sifted
4 egg yolks
2 Tbsp. sugar
1/4 tsp. salt
butter for frying
sour cream for serving, well chilled
Mix together the cottage cheese and the white pepper. Let stand for
15 minutes. Place the cheese in toweling or cheesecloth and carefully
squeeze as much moisture from it as possible. Rub the dry cheese through
a sieve. In a mixing bowl, combine the cheese, flour, egg yolks, sugar
and salt. Knead together well and roll into 3" (7 1/2 cm) thick
tubes. Refrigerate for about 1 hour and then slice the rolls into 2
1/2 cm. slices.
Melt 2 Tbsp. of the butter in a skillet and fry the slices until golden
brown on both sides, adding butter only if the skillet becomes dry.
Serve hot with sour cream. (May be served as an appetizer or a dessert).
1/2 kg. sauerkraut
1 1/2 Tbsp. parve margarine
1 1/2 Tbsp. vegetable oil
2 large onions, chopped coarsely
1 stalk celery, diced
2 1/2 liters hot beef stock
1 kg. lean beef, cut into cubes or 10 sliced frankfurters
1 bouquet garni made by tying 1 bay leaf, 8 peppercorns and 1 sprig
of thyme in a cheesecloth
salt and pepper to taste
8 small potatoes, boiled in their skins
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
1 cup sour cream
Rinse the sauerkraut in cold water and drain thoroughly.
Heat the butter and oil together in a large saucepan and gently saute
the onion and celery until the onions begin to turn golden. Add the
stock, meat and bouquet garni and simmer very gently, uncovered, for
2 hours. Discard the bouquet garni, correct the seasoning with salt
and pepper to taste, add the sauerkraut and serve with the whole, peeled
potatoes, dill and, if desired, sour cream. (Serves 6 - 8).
Daniel Rogov is the restaurant
and wine critic for the daily newspaper Ha'aretz.
He is also the senior writer for Wine
and Gourmet Magazine and contributes culinary
and wine articles to newspapers in Europe
and the United States.