The List of Dishes included in the “Menu” of the Vegetarian Society canteen from May 6 to December 31, 1913
Soups:
Borsch Little Russian
» Lithuanian
» Naval (Flotskii) * Flotskii borsch was a sort of vegetable soup
» Polish with cabbage and little dumplings (ushki)
» Lean (postnyi) with mashed potato
» Green
Bouillon with pies
Botvin’ia
Kulesh
Okroshka
Pickle (rassol’nik) * Rassol’nik is a soup made from pickled cucumbers
Soup made from tomatoes
» » mushrooms
» » asparagus
» » cauliflower
» » beans
» » vegetables
» » buckwheat
» » lentils
» with semolina dumplings (mannye kletski)
» » noodles
» » green peas
» » mushrooms
» » oats
» » rice
» » pearl barley (perlovyi)
» » potato
» » lean (postnyi)
» » spring
30.Soup julienne
» purée
» fruit
Сabbage soup (shchi) chopped
» lazy (lenivye)
» sour
Different vegetables:
Beetroots (burachki) in cream *Burachki, written in Russian from Polish buraczki or Ukrainian buriachky, not from Russian svekla, is a diminutive form of the plural of beetroot.
» with cream (slivki)
» under sauce
Fried eggplant
Brussels sprouts Polish style
40. Bigos * Bigos is the usual name of a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The meat can be replaced by mushrooms.
Peas with asparagus
» with croutons
» with carrot
Stuffed kohlrabi
Cabbage rolls
Mashed peas
Jardiniere with spring vegetables
Jerusalem artichoke Polish style
» with hollandaise sauce
Jerusalem artichoke roasted
Vegetable marrow stuffed
» roasted
» Polish style
» agratan
Kohlrabi roasted
Black salsify roasted
» with hollandaise sauce
» Polish style
60. Beetroot croquette
Cabbage with apples
» in tomato
Red cabbage with apples
Boiled corn
Stuffed carrot
Cucumbers with hollandaise sauce
Cucumbers roasted
» stuffed
Tomatoes roasted
70. Tomatoes stuffed
Turnip stuffed
Stew made from mushrooms, eggplants etc.
Mixed vegetables
White bean sauce with apples
Green bean and potato sauce
Asparagus Polish style
Savoy cabbage with butter
Savoy cabbage stuffed
Roast pumpkin
80. Green beans Polish style
» with carrot
» in tomato
Сauliflower Polish styl
» roasted
» agratan *What is probably meant here is gratin.
Mushrooms roasted
» in cream
Spinach with egg
» with croutons
90. Sorrel with egg
Warm dishes:
Mushroom cutlets (bitki)
Zrazy *Zrazy is a roulade dish popular in Eastern Europe; its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.
Croquettes vegetable
» potato
» semolina
Cutlets rice
» egg
» semolina
» buckwheat
» Smolensk
» potato
» spinach
» with beans
» » lentils
» » cabbage
Levashniki * Levashniki are fried dumplings obtained from thin dough with a filling.
Сhampignon paste
Pilaf with plums
» with raisins
110. Risotto
Rice with tomatoes
Sauce of mushrooms, beans, potatoes
Noisettes semolina
» potato
» beetroot (burachkovye)
Schnitzel
Flour dishes, porridges and potato
Pancakes (bliny)
Pancakes (blinchiki) with cottage cheese * Pilaf is a rice or wheat dish, which usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat.
» » rice
120. Dumplings (vareniki) with cherries.
» » cottage cheese
» » potato
» » porridge
» » cabbage
» » egg
» » jam
with cream
Vol-au-vent with mushrooms
» fruits
130. Dumplings (galushki) with cottage cheese *Galushki, a Ukrainian national pastry dish, consisting of pieces of dough boiled in water
» potato
Сasserolе
Porridge buckwheat
» barley
» semolina
» Smolensk *Smolensk porridge, popular before the revolution, was prepared from crushed buckwheat and was quite liquid. Porridge of this kind was considered as a traditional country dish in the Smolensk region.
» pearl barley
» rice
» millet
» pumpkin (kabakovaia)
» oat
Potato sauté
» fries
» mashed
» in sour cream
Lozanka with cottage cheese *What is meant here is probably Łazanki, a Polish pasta dish.
» » cabbage
» » mushrooms
» » porridge
150.Lezhni. *Lezhni are peculiar potato-flour pancakes with fillings.
Lazy dumplings (lenivye vareniki)
Macaroni Italian style
Hominy with cottage cheese
Omelet with mushrooms
» » rice
» » tomatoes
» » onion
» » cauliflower
» » herbs
160. Platsinda with pumpkin *Plăcintă is a Moldavian, Romanian and Ukrainian type of pie, resembling a flat cake of a round, or sometimes square, shape.
» » cottage cheese
Pies (pirozhki)
Сheese pancakes
Strudel with cabbage
» » porridge
» » potato
Sweet dishes:
Biscuit roll
Jelly lemon
» orange
» raspberry
» black currant
Сompote
Сream chocolate
» coffee
» lemon
» vanilla
сustard
Сream chestnuts
Kissel apple
» cranberry
» fruit
» milk
Noodles (lapsha) with nuts
Muzhinki *The closest connotation to the word is in Polish “murzynek,” a kind of chocolate cake.
Ice cream
Nalistniki with jam *Polish naleśniki and Ukrainian nalysnyky are names for crepes.
Pudding rice
» semolina
» sago *Sago is a food product obtained from the trunk of sago and other tropical palm stems.
Petishu *What is meant here is probably petit choux, a type of pastry, usually filled with cream.
Sambuk *Sambuk can be a sweet airy dessert, prepared of fruit puree and whipped egg whites.
Cake orange
Cake biscuit
» nuts
» chestnut
» almond
» poppy
Tartlets
Tunel’ki *Tunel’ki is similar to trubochki (tubules), a pastry dessert of tube-shaped shells of fried pastry dough filled, or not, with cream.
Trubochki
Сharlotte
Apples Bulgarian style
» Imperial
» abaenom *What is meant here is probably zabaglione (Italian) or sabayon (French), a dessert of light whipped cream with egg yolks, sugar, sweet wine or juice. This was originally an Italian desert, which was developed in a number of variations.
Apple mousse
Cold snacks:
Artichokes Greek style
Eggplant Greek style
Vinegret *Vinegret is a salad of diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles.
Spread (Ikra) *Ikra is a spread used as an appetizer or dinner side dish with a few ingredients: sautéed zucchini or eggplant with other vegetables and tomato.
Sauerkraut
Black olives with onions
Small radish (rediska) in sour cream
Radish (red’ka) in sour cream
Chopped black olives with eggs
Green salad with cucumbers
» beans
» red cabbage
220.Salad with tomatoes
» with beetroots (burachki)
» with chicory
» with potato
224. Stuffed pepper
Glosery
Flotskii borsch was a sort of vegetable soup.
Rassol’nik is a soup made from pickled cucumbers.
Burachki, written in Russian from Polish buraczki or Ukrainian buriachky, not from Russian svekla, is a diminutive form of the plural of beetroot.
Bigos is the usual name of a Polish dish of chopped meat of various kinds stewed with sauerkraut and shredded fresh cabbage. The meat can be replaced by mushrooms.
Zrazy is a roulade dish popular in Eastern Europe; its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.
Levashniki are fried dumplings obtained from thin dough with a filling.
Pilaf is a rice or wheat dish, which usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat.
Galushki, a Ukrainian national pastry dish, consisting of pieces of dough boiled in water.
Smolensk porridge, popular before the revolution, was prepared from crushed buckwheat and was quite liquid. Porridge of this kind was considered as a traditional country dish in the Smolensk region.
Lezhni are peculiar potato-flour pancakes with fillings.
Plăcintă is a Moldavian, Romanian and Ukrainian type of pie, resembling a flat cake of a round, or sometimes square, shape.
The closest connotation to the word is in Polish “murzynek,” a kind of chocolate cake.
Polish naleśniki and Ukrainian nalysnyky are names for crepes.
Sambuk can be a sweet airy dessert, prepared of fruit puree and whipped egg whites.
Tunel’ki is similar to trubochki (tubules), a pastry dessert of tube-shaped shells of fried pastry dough filled, or not, with cream.
Vinegret is a salad of diced cooked vegetables (beetroots, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles.
Ikra is a spread used as an appetizer or dinner side dish with a few ingredients: sautéed zucchini or eggplant with other vegetables and tomato.
[1] What is meant here is probably zabaglione (Italian) or sabayon (French), a dessert of light whipped cream with egg yolks, sugar, sweet wine or juice. This was originally an Italian desert, which was developed in a number of variations.
During her brief period of work in the Odesa vegetarian canteen, Jenny Schulz and a cook composed a daily menu. It is hard to say whether and to what extent daily menus changed right after Schulz’s departure, since the texts of menus have not been discovered. Nor is it possible to say how far the list of dishes actually reflects Jenny Schulz’s gastronomic concept, since it includes dishes from the period after her departure. This summary list of dishes, introduced into scholarly use for the first time in the article written by Julia Malitska. The source is translated and published unchanged and is to be the subject of a separate study. It showcases a wide range of dishes of European cuisine cooked and served at the canteen of the Odessa Vegetarian Society. The menu was recorded with some inaccuracies as to the spelling of the names of some dishes.
Jenny Schulz, a renowned vegetarian chef and activist from West Prussia, whose very activity is a telling example of a globalizing spirit and activism of the period in question, was a leading figure in the movement. After finishing teacher training, she devoted herself to promotion of vegetarianism, contributing to the opening or functioning of vegetarian canteens in Budapest, Zurich, Berlin and Locarno. For a time, she worked for the vegetarian cause in Kyiv and Odesa. With her experience of running vegetarian kitchens in Germany, Hungary and Switzerland, she was seen as a trendsetter and guru of vegetarian cooking in the Russian Empire. On her virtual European tour in the service of a vegetarian regimen, Jenny Schulz promoted the vegetarian cause in several cities of the Russian Empire.