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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

Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Cabbage stuffed with mushrooms
Cabbage stuffed with mushrooms
Mushrooms and pearl barley wrapped in cabbage leaves
Долма (Dolmades, Dolmadakia, ντολμάς)
Dolma (Dolmades, ντολμάς)
Vine leaves stuffed with lamb and rice


250g of rye flour; 125g bread leaven; 220g water; 1 tbsp mustard oil; 6g salt

Rye Bread (Ржаной хлеб)

One week before baking, prepare the leaven: mix 1 tbsp of flour with 2 tbsp water, cover it with cling film. Make a small hole in the cling film and leave it in a warm place for 2 days. Once this has begun to ferment add 50g flour and 60g water, cover it with film once again and leave it to rest at room temperature for one day. The leaven is considered to be ready when it doubles in size if flour and water is added to it. Store the leaven in the fridge and every third day add equal quantities (20g) of water and flour to it. To make the bread dough add the flour to a mixture of the leaven, oil and salt. Add the water and mix, knead into dough and cover with cling film. Leave to rest for 1 hour or until the dough has doubled. With wet hands place the dough into an oiled tin which has been dusted with flour and cover it with a cloth. Leave it to rest for half an hour. Bake the bread at 250ºC with steam for 10 minutes and then for 50 minutes at 220ºC. Remove from the oven and cover with a cloth to cool for six hours before serving.

Rye Bread