There are two methods of pickling mushrooms in Russia. You can salt them in a barrel (and they will be salted mushrooms) or marinate them with vinegar. I am not so fond of the taste of salted mushrooms but quite like marinated...
Pickled canned tomatoes (that are traditionally called marinated in Russia) is a very popular method of preserving the harvest. In the end of the summer, when tomatoes are plentiful, is the time to do your pickling to fill up the larder for the...
This is a common Russian version of a traditional coleslaw. It is easy to make, light and relatively low in calories but filling cabbage salad with carrots. How is this recipe different from a typical English/American slaw? There is no mayonnaise...
These beautiful orange wild mushrooms – chanterelles (little foxes or lisichki in Russian) – are firm and full of forest flavour. They appear en masse in forests from early July to late September and are in big demand for the mushroom...
French sorrel – one of the earliest leaf vegetables of the season, if not the earliest. The young small tender leaves of French sorrel are the best for salads. As for the French sorrel soup (sometimes called green borsch), you can...
