10
Apr
09

Passover’s Best: Russian Jewish Food and Culture

This evening, my family and i made our way over to my grandmother’s house is San Francisco, where we feasted on Passover’s best food. I will admit, many of these dishes reappear on my grandmother’s table regardless of when we come over, but some things are passover specific: matzoball soup and matzo related stuff.

I got excited, so I wanted to share with you probably the scariest dish yet.

Gefilte Fish in Red Jelly

Definately a new one for most folks: fish ground into a patty and frozen into red gelatin. Mmmm, one of my favorites and my grandma makes the best! For many, eating that bright a red color is slightly intimidating, so i’d have a blast trying to watch a local try to eat it

Another popular one is the typical Fermented Cabbage salad in Vinegar and topped with Raw Onion slices.

Popular salty dish for vodka drinking purposes.

This heartclogger of a salad is similar to the famous Schuba salad, (with fish), this one is composed of eggs, mayo, beets and radish. Very thick and greasy, and not exactly one of my favorites. Was kind of surprised to see the second dish, a simple garden salad without any grease in it.

This salad is unique in that it’s beets, and prunes and nuts. Sweet, and beety. Just how the russians like it. The ‘pie’ looking dish on the right is unique in that it’s actually a sort of bread, the french often refer it as “Pain Perdu”, or “forgotten bread”. One isn’t allowed Bread during passover, so the alternative favorite was matza, and everything made out of matza. Including baked watered down matza. Quite delish, actually. Lots of matza. Stacks and stacks.


Can’t forget your matzoball soup, a favorite aswell

This one i’m not quite sure if it’s jewish, or it’s just plain old russian and that’s why its on our table: staple of MEAT AND POTATOES. Classic, and delicious.


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