Back in The USSR

It was a cold New Years day as the onions,celery,peppers,garlic,and carrots sauted in olive oil. On the burner next, simmered beets in lemon and trace tomato, while cabbage and potato bubbled in vegetable broth. Combining all completed the borscht.Flipping the cake round, the Sharlotka actually looked remarkable, fresh apples and an airy batter actually held. Resting on it's second turn the yeast dough was ready to roll and cut. While cabbage leaves softened for stuffing, the Golubsky were set.The oven evenly browned the formed tiny loaves, and the piroshki and kulebyaka were front and center. I never realized that it would be so difficult to find cooking guidelines for Russian cuisine. But with a little research I was able to cross check one opinion with another, and recipes sometimes are blueprints for failure, it did take some know how to construct the final outcome. It did look ugly for awhile. There are still many plates yet left to fill.