Classic Kartoshka: A Taste of Soviet Childhood

The Kartoshka pastry — a culinary symbol of an era. Soviet confectioners invented it for purely practical reasons: to use up biscuit trimmings left over from making cakes. The recipe first appeared in an official 1952 collection, then spread across the country in countless home variations. We offer you a maximally authentic version — the one made from breadcrumbs or cookies, with buttercream and aromatic cocoa.

Ingredients

Sweet breadcrumbs or cookies, such as Yubileynoye — 200–250 grams (7–9 oz);

Butter, 82.5% — 120–150 grams (4¼–5¼ oz);

Milk, 3.2% — 125 milliliters (½ cup);

Sugar — 100 grams (½ cup);

Cocoa powder — 3 tablespoons (2 for the cream, 1 for coating);

Cognac or rum — 1 tablespoon (optional, for aroma);

Powdered sugar — 1 tablespoon (for coating).

Preparation

Turn the breadcrumbs or cookies into fine crumbs. A blender or a meat grinder with a fine grate works best.

In a small saucepan, combine the milk, sugar, and 2 tablespoons of cocoa powder. Place over medium heat and, stirring constantly, bring to a boil. Make sure no lumps form and the sugar dissolves completely.

Remove the saucepan from the heat and add the butter and cognac (if using) to the hot mixture. Stir until the butter is fully melted.

Pour the hot chocolate mixture over the crushed crumbs. Mix thoroughly until you get a uniform, moist, and pliable mass. Leave at room temperature for 20–30 minutes so the crumbs absorb the liquid and swell.

When the mass has cooled enough not to burn your hands, shape it into oblong «potato tubers» or balls. Try to make all the pastries roughly the same size.

In a separate bowl, mix the remaining tablespoon of cocoa powder with the powdered sugar. Roll each pastry in this mixture on all sides.

Arrange the finished pastries on a plate and refrigerate for at least 2 hours, or preferably overnight. During this time they will fully set and absorb the flavors.

For authenticity, you can make a few indentations in each pastry with a skewer and «plant» sprouts made from protein cream or simply pieces of set white chocolate — this way the dessert will look just like a real potato.

If you«re riding the »Soviet wave,« you»ll definitely like this recipe: meatballs in tomato-sour cream sauce.