Kachka

achka provides not only comforting traditional and cheeky modern recipes — Armenian Pumpkin Dolmas, Sour Cherry Vareniki— but a full celebration of Russia’s culinary heritage. From the Frumkin family’s journey from Belarus to America to the varied political, cultural, and geographic forces at play across the Russian table, Kachka’s stories and sidebars reveal the meaning behind each bite. The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths. Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

Author Biography

As the first-generation American daughter of Belarusian immigrants, chef Bonnie Frumkin Morales has a unique view on the culture and food of the former Soviet Union. Bonnie honed her skills in several of New York’s and Chicago’s Michelin starred restaurants. Bonnie and her husband Israel opened Kachka to much critical acclaim in 2014, receiving accolades from Bon Appétit, The Wall Street Journal, The New York Times, GQ, Elle, Zagat’s, and Food & Wine.