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Haddock Mayonnaise and Russian Easter

Haddock Mayonnaise and Russian Easter

Russian Easter has always been one of my, and my family’s, favourite times of the year. Unlike Christmas, we eat the same dishes every year, and there is something so comforting about that, anticipating flavours embedded in my memory, and quite possibly my DNA. We make Paskha, a pyramid of cream cheese impregnated with dried fruit and toasted almonds to be eaten with Kulich, a domed cylinder of sweet bread and dried fruit. I boil eggs, and then dye them the colours of the rainbow.

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Red Velvet Borsch

Red Velvet Borsch

My grandmother and my aunt Tamara used to make a lot of Borsch. It would differ, depending on the time of year. At Lent, it was always without meat, and water was used as the base of the soup. Other times, beef bones and stewing beef were used, the meat shredded after cooking and put back into the soup. This version was hearty, delicious, and perfect during the colder months. My mother’s borsch was slightly different, although equally delicious, and, like my aunty Tamara’s and grandmother’s, was always served with a big bowl of sour cream and horseradish; so commonplace on a Russian table. 

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