It’s an old Russian recipe, reconstructed by famous culinary author – William Pokhlyobkin. Kundyums are baked until light brown, put in a pot with thick mushroom stock and with or without sour cream, covered and cooked 20 – 25 minutes in oven. The most famous filling made from buckwheat or rice, mushrooms and onions, but also can be made from sorrel, chopped hard-boiled eggs and rice. Kundyums – replacement of meat dumplings – pelmeni, for Lent in monk’s table.
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Yeast thin bun in a round shape, with evenly spaced holes on the surface – here is the official description of the wonderful bake from my childhood. Soft, with a glossy crust, slightly sour flavor and creamy taste. Great for breakfast peanut-butter-and-jam sandwiches. I made smaller buns in half portions. Recipe inspired by ГОСТ (set of technical standards in USSR) and adapted by Chuchelka. In the original recipe sponge is used, but the one I used is simple and more suited for home baking.
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Beets add great color to white cauliflower, it’s easy, tasty and almost fast salad for grilled meat.
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Braised cabbage with tomatoes – one of the most common side dishes of Russian cuisine. Added sauerkraut gives a wonderful flavor and taste to dish. Cabbage stew can be cooked with meat or sausage, potatoes or rice. I decided to combine my version of cabbage and frequent European (e.g. German or Czech) addition – dumplings. German Hefeklößen made from yeast dough, but I used a simple batter with Russian yogurt – kefir.
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