USCC Doukhobors | Glossary Cuisine
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A Glossary of Traditional Doukhobor Cuisine

A Few Examples

 

Borshch

— Most closely resembles Ukrainian varieties, but is really quite unique (and great!)

 

Pyrahi

—(“Pastry tarts”) Whether filled with vegetables or fruit, and with a variety of doughs commonly used, this mainstay of traditional Doukhobor cooking is very similar to various Russian and Slavic foods of the same name (sometimes referred to as”pirozhki’).

 

Blintsi

— More like a crepe than a pancake, this traditional dish is very similar to the well-known Slavic dish of the same name.

 

Goluptsi or (Golubtsi)

— The Doukhobor version of these traditional “cabbage rolls” is vegetarian, but otherwise it’s almost identical to the Ukrainian and Russian versions of this well-known dish.

 

Vareniki

— This is the Russian name, but in Canada, they’re more well-know as the Ukrainian “pirogis.”

 

Lapshevnik

— “Lapsha” is universal, but this “noodle cake” may be uniquely Doukhobor.

 

Plov

— A traditional Middle Eastern rice dish our people undoubtedly acquired while living in Transcaucasia.

 

Kvas

— Variations of these deliciously refreshing “cold soups” (usually with radish or cucumbers, etc.) are well known throughout Russia, but go under different names.

 

Vinigret

— Although French sounding, this dish can nevertheless be found in many cookbooks in Russia, with many versions of this “winter salad” of diced root vegetables, etc.

 

Saladukha

— No name like this one in any Russian dictionary! We must have acquired this delicious fruit “concoction” from one of Russia’s southern neighbours.

 

Otvar

— Another southern type food/nectar which may have entered Doukhobor cuisine during our Milky Waters sojourn lots of fruit there.

 

In addition to the above examples of foods brought with them from Russia, during their life in Canada, Doukhobors have included into the general “Doukhobor cuisine” their own variations of foods such as Chow Mein, Lasagna, Chili, etc.

 

With permission from  “Hospitality, Cooking the Doukhobor Way, 1995”