Log in

Login as a Talerka club member

Login with a social account

Please choose social network for login

Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Ajapsandali (აჯაფსანდალი)
Ajapsandali (აჯაფსანდალი)
An aubergine, tomato, pepper, onion and herb starter
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Traditional Passover recipe of Jewish Litvak


1 cup white asutian beans; 1 of each of the following in equal quantities: chorizo, morcilla, bacon; 1 onion; 2 tbsp olive oil; 4 cloves garlic; a pinch saffron; salt

Fabada Asturiana

Soak the beans overnight, drain the water and add 1 litre of fresh cold water. Add the bacon, chorizo, garlic, and onion and bring it to the boil removing and foam that forms. Add the butter and simmer for 30 minutes. Meanwhile grind a pinch of the dry saffron with some salt in a pestle and mortar and cover it with a ladleful of the soup. Return the saffron water to the pan. Add another cup of cold water, add the morcilla, season with salt and cook for another 30 minutes. Remove the onion and garlic. Mash 1-2 ladlefuls of the beans from the fabada and return them to the pan to thicken the soup. Cover the pan with a lid and leave it to stand for 30 minutes. Cut the sausage and bacon into pieces and put them into some soup bowls. Pour over the soup and serve.

Астурийская фабада (Fabada asturiana)