Free Their Last Suppers: Legends of History and Their Final Meals by Andrew Caldwell Page A

carrot, celery, onion, and salt. Cover and simmer over a low heat for about 1 to 1½ hours.
Scrub the large beets for the soup and cook them in boiling water until tender, about 45 minutes. Drain and discard water and let them cool. Peel and cut each beet into eighths. Scrub the small beets, grate them, and cover with cold water to soak.
Remove the meat from the soup and set aside. Strain the soup into another pot and add the cooked beets, cabbage, leeks, potatoes, tomato paste, vinegar, sugar, beef, and bacon. Bring to a boil and simmer for 45 minutes.
Cut kielbasa into chunks and add along with the navy beans to the soup. Simmer 20 minutes.
Mix flour and butter together to form a paste. Stir into soup to thicken it slightly. Strain the raw beets, saving the liquid and discarding the beets. Add the beet liquid to soup.
Additional sugar or vinegar may be added for sweeter or sourer flavor. Slice the meats and arrange in individual soup bowls. Pour the hot soup with vegetables over the meat. Garnish each serving with a dollop of sour cream, if desired.
Zakuski (Zesty Eggplant Slices) (6)
     
    1 ¾ lb long, narrow eggplants, cut into ½-inch slices
1 tbsp coarse kosher salt
4 large cloves garlic, crushed in a garlic press
3 tbsp red wine vinegar
½ cup olive oil, or as needed
¼ cup cilantro, chopped
freshly ground black pepper and salt to taste
     
Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes. Rinse the eggplant well under cold running water and pat dry with a kitchen towel.
In a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant.
Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15 minutes. Repeat with any remaining slices.
Transfer the fried slices to a large bowl, without draining. Let cool.
Place the cooled eggplant slices in a serving dish in layers, sprinkling each layer with vinegar and garlic mixture, pepper, salt if needed, and cilantro.
Cover and refrigerate for at least 2 hours before serving.
Russian Pickled Whitefish (4)
     
    4 pieces whitefish fillet, about 6 oz each
1 onion, thinly sliced
1 tbsp mustard
1 tsp whole coriander seed
1 tsp minced garlic
1 cup white wine
¼ cup vinegar
¼ cup water
2 tbsp chopped fresh dill
salt and pepper to taste
     
Preheat oven to 375°F.
Place the whitefish in a baking dish just large enough to hold the fillets, then spread the onions over the top and set aside.
Combine the mustard, coriander, garlic, wine, vinegar, water, dill, salt, and pepper in a small pan. Place over high heat, quickly bring to a boil, and pour over the whitefish fillets.
Cover the baking dish and place in the oven for 5 minutes.
Remove from the oven, let cool to room temperature, and place in the refrigerator.
Serve chilled.
Oat Bran Russian Black Bread (1)
     
    3 tbsp dried yeast
1 tsp Sucanat
1 cup warm water
¾ cup rye flour
2 cup whole wheat flour
1 tsp salt
1 cup oat bran
1 tbsp carob or cocoa powder
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp cider vinegar
2 tbsp dark molasses
2 tbsp corn oil
1 tbsp minced onion
     
Dissolve yeast and Sucanat in about ½ cup water and set aside until the yeast is foamy.
Combine rye flour, whole wheat flour, salt, oat bran, carob or cocoa, and caraway and fennel seeds.
In a separate bowl, combine the vinegar, molasses, oil, and onion.
Add the wet ingredients to the dry ingredients and blend well.
Add yeast and mix well. If the dough is too stiff or dry, add more water. If too sticky, add more flour.
Turn the dough out onto a floured surface, flatten it out, and shape it into a round, shallow loaf. Place the loaf onto a lightly oiled baking sheet, brush dough with oil, and let it rise in a warm spot until the dough holds an imprint when gently touched, about 30 minutes.
Bake at 375°F for 35 to 40 minutes and let cool on a wire rack. Lightly brush the top with