Shared by Alissa Timoshkina
Shared by Alissa Timoshkina
Tovchanka (Ukrainian Potato and Bean Mash)
Yield: 4-6 servingsTime: 40 minutes
Tovchanka (Ukrainian Potato and Bean Mash)
Yield: 4-6 servingsTime: 40 minutesFamily Journey
Simferopol, UkraineLuhansk, UkraineOmsk, Russia
Luhansk, UkraineOmsk, RussiaRishon LeZion, Israel
London
Cookbook author Alissa Timoshkina was raised in Siberia during the tail end of the Soviet Union. As a mother, who now lives in London, she has reclaimed her Jewish heritage, in part, through Shabbat dinners she cooks for her family with recipes like this one, chicken with prunes, beetroot and pickled cucumber salad, and her great-grandmother Rosalia’s challah recipe.
Alissa shares: “Although I grew up on a diet of mashed potatoes, I only came across this recipe recently when working on my second cookbook ‘Kapusta,’ it comes from a culturally-rich region of Ukraine called Galicia, and the addition of poppy seeds, in my opinion, is a particularly brilliant touch!”
Cooking note: Unlike the more widely available refined sunflower oil, unrefined sunflower oil has a distinct nutty flavor. Find it at Russian or health food stores, or online.
Read more about Alissa’s family in “From Crimea to London: Two Shabbat Celebrations 100 Years Apart.”
Ingredients
For the Mash:
- 2 tablespoons neutral oil
- 1 large onion, thinly sliced
- 4 medium yellow potatoes (such as Yukon Gold), peeled and diced
- 1 (14 oz) can cannellini beans, drained and rinsed
- 2 cups vegetable stock, plus more if needed
- 2 bay leaves
- 3 allspice berries
- Kosher salt and freshly ground black pepper, to taste
For the Poppy Seed Topping:
- 2 tablespoons of unrefined sunflower oil (or butter)
- 2 tablespoons poppy seeds
Preparation
Step 1
In a large pot, heat 2 tablespoons of oil over medium heat. Add the onions with a pinch of salt and fry for about 8 minutes until soft and translucent.
Step 2
Add the diced potatoes, drained cannellini beans, bay leaves and allspice berries to the pot. Season with salt and pepper and pour in just enough vegetable stock to cover. Cook on medium heat, partially covered, for 15–20 minutes, or until the potatoes are tender. Remove from heat and discard the bay leaves and allspice berries.
Step 3
Mash with a potato masher, taste, and adjust seasoning.
Step 4
In a small frying pan, heat 2 tablespoons of oil (or butter) and stir in the poppy seeds. Cook for about 1 minute until fragrant.
Step 5
Sprinkle poppy seed mixture over the mash and serve warm.
Kapusta by Alissa Timoshkina (Quadrille, $42) Photography © Laura Edwards
