Léman International Festival - Russian Cabbage Soup and Lacy Russian Blini

Fill a heavy cast iron pot with water.

Add washed and dried beef shank and oxtail to the pot.

Add about 10 whole peppercorns and a few bay leaves.

Bring the broth to a boil and skim off any impurities that rise to the surface.

Add about 1 teaspoon of salt to the boiling broth.

Let the broth boil for an hour.

Prepare the blini mixture by mixing 2 eggs and 2 cups of room temperature buttermilk.

Add 2 tablespoons of sugar and half a teaspoon of salt to the egg mixture.

Boil water and add 1 cup of it to the mixture along with half a teaspoon of baking soda.

Sift in flour and mix until smooth.

Add 4 tablespoons of vegetable oil to the mixture.

Heat a cast iron skillet and brush it with vegetable oil.

Ladle the blini mixture into the skillet, adjusting thickness as needed.

Cook until bubbles form, then flip the blini and cook until golden.

Equipment Needed

Dietary