SLAVIC - Fall 2021 (Oct-Dec) Cuisine of the Quarter

Cooking Discussions Cooking, Cookbooks, Ingredients
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https://www.myistria.com/en/top-8-most-delicious-local-dishes-specialities-you-must-try-during-your-next-visit-to-croatia

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https://www.rbth.com/russian-kitchen/334653-how-to-bake-multi-layered-botlikh-pie-apricots-walnuts-recipe/amp

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I have made kvass! I liked that it was savory.

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That cabbage one is calling my name!

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How do you interpret the ingredient “three allspice”? Do you think that’s three allspice berries? Three teaspoons seems like too much…

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3 little allspice balls (edit: berries, LOLz, that’s the word, thank you) , I think. I used 1/4 tsp ground allspice.

A little ground allspice goes a long way.

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I’m adding @ChristinaM’s bowl of Kapusniac, for reference

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I’ve waxed on about it before, but a bowl of cold, kvass-based Okroshka on a hot summer day is one of life’s experiences not to be missed.

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I guess I’ll put this here? https://www.eater.com/24387976/morkovcha-koreyska-korean-carrot-salad-history

Fascinating read.

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Morkovcha is very good. I have made it a few times.

Here are a couple recipes I have tried.

Here’s an article from a Russian English language newspaper.