Season 1, Episode 13

Russian Easter

Anya von Bremzen takes Easter beyond colored eggs and chocolate bunnies with classic Russian dishes. Eggs Stuffed w/Caviar, Borsch w/Beef and Pork; Baked Fresh Ham w/Honey-Marinated Pears.

3 Days Ahead:
Simmer the stock

2 Days Ahead:
Make the borshch

1 Day Ahead:
Hard cook the eggs
Make the egg filling

On the Day:
Bake the ham
Reheat & finish the borshch
Finish the eggs

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Recipes From This Episode

Borshch with Beef and Pork

Eggs Stuffed with Caviar: Yaitsa Farshirovanniye Krasnoy Ikroy

Honey-Marinated Pears: Marinovanniye Grushi s Myodom

Baked Fresh Ham: Buzhenina

Easter Cheese Mold: Pashka

International Pancakes
Shortcut Suppers:Rotisserie Chicken

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