Slideshow

Slide Show: Kachka’s Brand New Soviet Bites

April 9, 2014

Brindza Pashtet: A thick sheep's cheese, spiced with paprika and served with Russian rye.

Chicken Liver Pashtet: Buckwheat pancakes with fresh, sweet, berry preserves and a thick, creamy chicken liver spread.

Tvorog Vareniki: Thick-skinned dumplings the size of half-dollars, stuffed with fresh, tangy farmers cheese, and tossed in butter and scallions.

Crispy Beef Tongue: Fatty, tender tongue, slow-cooked in beef tallow (an improvement on the usual boiled beef method), crisped on the plancha, and served over sweet onion puree.

Baltic Sprat Buterbrodi: Tiny smoked fish, akin to mackerel, stacked on squares of pumpernickel toast holding eggs and a swath of parsley mayo.

Plombyr Sandwiches: Russia’s beloved convenience store ice cream treat. Morales makes a frozen whipped custard semifreddo, smooshes it between two layers of wafer, and serves it with a black currant caramel sauce.

Portland’s first foray into accessible Russian small plates arrives on Monday, April 14th, when Israel and Bonnie Morales open the doors to Kachka with an arsenal of zakuski (drink-friendly snacks), dumplings and blinis of various shapes and sizes, and a few Soviet one pot meals (think short rib borscht and sweet and sour cabbage rolls). Eat Beat takes a first look at Kachka’s small plates menu, and a quick peek inside their new space on 720 SE Grand Avenue. Click the slideshow above for our favorite dishes from the early menu.

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