The Ultimate Guide to Eastern European Breads & Pastries

Bread holds a sacred place in Eastern European culture. It's offered to guests as welcome, used in ceremonies, and appears at every meal.

Traditional Breads

Borodinsky (Бородинский) — Dark Rye

Russia's most famous bread. Dense, slightly sweet, flavored with molasses and coriander.

History: Named after the 1812 Battle of Borodino. Legend says a widow baked it in memory of fallen soldiers.

Taste: Complex—slightly sweet from molasses, earthy from rye, aromatic coriander

Best with: Butter, smoked fish, or alongside borscht

Black Bread (Чёрный хлеб)

Dense, dark rye bread that's a staple in every Russian household.

Characteristics:

• Dark brown to nearly black color
• Dense, moist crumb
• Slightly sour flavor
• Long shelf life

Lithuanian Scalded Rye

Made by "scalding" rye flour with boiling water before baking—creates extra-dark color and intense flavor.

Pastries & Baked Goods

Piroshki (Пирожки)

Small stuffed buns—either baked (golden) or fried (crispy). The most versatile Russian pastry.

Popular fillings:

• Meat and onion
• Mashed potato
• Cabbage
• Sweet farmer's cheese
• Fruit jam

Baked vs. fried: Baked are lighter; fried have crispy golden crust.

Blini (Блины)

Thin Russian pancakes, similar to crêpes but with yeast for slightly spongy texture.

Serving ideas:

• With sour cream and smoked salmon
• With caviar for celebrations
• With honey and berries
• Rolled with sweet farmer's cheese

Vatrushka (Ватрушка)

Round pastries with sweet tvorog filling in center. Often topped with raisins.

Syrniki (Сырники)

Pan-fried tvorog pancakes—crispy outside, creamy inside. Beloved breakfast dish.

Serve with: Sour cream, honey, or fruit preserves

Khachapuri (Хачапури)

Georgian cheese bread—boat-shaped, filled with molten cheese, butter, and raw egg. Mix everything together and scoop with torn bread pieces.

Kulich (Кулич)

Traditional Easter bread—tall, cylindrical, topped with white icing and sprinkles. Sweet, rich, studded with raisins and candied fruit.

Storage Tips

Rye breads:

• Room temperature in paper bag (2-3 days)
• Wrap in cloth to maintain moisture
• Freeze up to 3 months

Pastries:

• Best eaten fresh
• Freeze unbaked, then bake from frozen
• Reheat in oven (not microwave) for texture

Where to Find Authentic Breads

At Kalinka Euro Market, we carry fresh Eastern European breads and pastries—many baked locally using traditional recipes.

We stock:

• Borodinsky and other rye breads
• Fresh piroshki (various fillings)
• Traditional pastries
• Holiday breads (kulich, paska)

Visit us: 📍 813 W Main St UNIT 112, Battle Ground, WA 98604 📞 (360) 666-6919 🕐 Open daily 10am–8pm

Our staff can recommend pairings and share recipes!