Repose of St Jacob Netsvetov, Enlightener of the Peoples of Alaska
Holy Hieromartyrs Hermolaus (305), Hermippus, and Hermocrates at Nicomedia / Holy Righteous Martyr Paraskeve (140)
Buckwheat (гречка) is the grain that built the Russian and Ukrainian peasant constitution — toasty, nutty, and unusua...
Every Slavic village kitchen keeps a sack of dried beans and a sack of yellow peas, and on fasting days they go into ...
Beet kvass is the other kvass — the one without bread, the one that does not need yeast, the one that Ukrainian and s...
Kvass is the oldest Slavic fermented drink — predating Christianity in the region and thoroughly adopted by the Ortho...
Malosol'nie ogurtsy — "lightly salted cucumbers" — are the quintessential Russian summer pickle. Not a vinegar pickle...
The classic Russian sauerkraut. Carrots add sweetness and color; cranberries or lingonberries (klyukva or brusnika) a...
Marinated mushrooms are the most distinctly Russian of all pickles. Every autumn in every Russian forest, people harv...
If Russian black bread is the everyday loaf, Borodinsky is the famous one. Slightly sweetened with molasses, deeply a...
The dark, dense, sour loaf that has anchored the Russian fasting table for a thousand years. Not a wheat bread with r...
Shchi is the soul of the Russian table. The meat version is famous, but the fasting version — postnye shchi — is what...
Solyanka is one of Russia's great soups — tangy, salty, smoky, and layered with bold flavors that hit every corner of...
Handmade pierogi are a labor of love, but the fasting dough is actually easier to work with than the egg-based origin...
Forget everything you know about stroganoff needing sour cream. This version uses a silky cashew base and deeply brow...
Bell peppers stuffed with nutty buckwheat and earthy mushrooms, braised in tomato sauce until everything melds togeth...
Cold kvass soup sounds strange until you try it, and then you wonder why every culture does not have one. This fastin...
Solyanka is the soup that proves fasting food can be bold, complex, and deeply savory all at once. This version build...
Mushroom and barley stew is the Russian grandmother's answer to the question of how to make something deeply satisfyi...
This is what Russian peasants and monks ate through Great Lent for centuries, and the reason it has persisted is that...
Buckwheat kasha with mushrooms is the weeknight staple of Russian Lenten cooking — cheap, filling, deeply savory, and...
Smoked mackerel is a pantry staple across Russia and Northern Europe — rich, oily, deeply savory, and available year-...
This is the Russian way with trout — straightforward and perfect. A whole trout (or fillets, if you prefer), stuffed ...
Ukha is one of the oldest dishes in Russian cuisine — a pristine, golden fish soup built from the bones and flesh of ...
Рассольник gets its name from рассол — pickle brine — and that sour, salty tang is what makes this soup completely ad...
Кутья is among the most ancient dishes in Slavic Orthodox tradition, served on Christmas Eve (Сочельник), at memorial...
These small hand pies filled with braised cabbage are the pride of Russian fasting baking. The dough uses no eggs, no...
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