Oblomov continues the celebration of the “Russian Kitchen” book’s 200th anniversary. February was about filleted sazan and March is dedicated to crayfish potage. This delicacy is prepared following the recipe used during the dinner in honor of Alexander III’s coronation held in 1883. It tasted so good that the recipe became popular: in the beginning of the XX century it was possible to order the crayfish potage almost in every Moscow tavern. Have a portion of Russian kitchen history at Oblomov!
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