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Trans Siberian

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat

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Siberian chremsel. (Anita Davidson)

Tales of how hard life was in Siberia permeated my early married life. My in-laws, Polish Jews, were lucky enough to have been deported to Siberia during World War II. I listened to their stories of chopping wood in the brutally cold winters, bribing guards with shirts stitched by my mother-in-law, living together in a cramped hut, and, most of all, eating the wretched Siberian food. My mother-in-law, Peshka, used to say that even squirrels wouldn’t eat the food they were given. When I asked about Passover, she said, “Who thought about Passover? All we wanted was a piece of bread.”

I never thought that Jews would voluntarily live in this vast, distant part of Russia that extends from the Ural Mountains to the Pacific Ocean and north beyond the Arctic Circle. But once when I was giving a talk in Providence, R.I., a woman named Eleanor Elbaum quietly approached me. “Would you like some Passover recipes from a Jewish family in Siberia?” she asked. She said her family had lived there for generations.

I had read about Dostoevsky and others being exiled to Siberia, and now I learned the Jewish Siberian story. In 1632 the first Jews were sent there from Lithuania, after being captured during the Russo-Polish war. In the early 19th century Jewish convicts from Moscow landed in Siberia too, sentenced to hard labor. In 1859, after the Crimean War ended, merchant classes of Russian Jews were permitted to settle outside the Pale, and some found their way to Siberia.

The next time I was in Providence, I stopped by Eleanor Elbaum’s brick home on a quiet residential street. She had made a few dishes that were waiting for me on her table. But first we talked.

“My great-grandparents on both sides came to Siberia after the Crimean War in 1859,” she said. “My great-great-grandfather was in the army and when the war ended he was permitted by the czar to move to Siberia from Lithuania.”

Her father, who was born in Ishim, Siberia, and served in World War I, went into the hotel business. He and her mother, who was born in the old Siberian town of Tomsk, married and lived in Vladivostok, Russia’s biggest port on the Pacific side of the country. In 1922, they  took a leg of the Trans-Siberian railroad to Harbin, Manchuria. Manchuria served as an escape route for Russian Jews after the revolution and remained one during World War II.

Elbaum, who was born in 1932 in Harbin and grew up in Japan during the World War II, knows about Siberia primarily through the food she ate as a child. “There was no discussion about Siberia when I was growing up,” she said. “My mother would make piroshky and pelmeni, the Jewish ravioli, and put them outside to freeze. They told me they didn’t need a freezer. They had a sort of igloo outside for the food.” Because it was practically impossible to buy fresh lemons, her mother would use sour salt when making jams and curing meat like brisket. They also ate typical Russian Jewish fare—cucumber and sour cream salad, cabbage rolls stuffed with meat and rice, borscht, kasha, and sauerkraut.

Sharon Hudgins’ wonderful saga, The Other Side of Russia, A Slice of Life in Siberia and the Russian Far East, gives a vivid account of life there in the late 1990s, when she spent several years in the region. “Now it has changed completely,” she told me. “But when I lived there it must have been like it was in the late 19th and early 20th century.” There were few middle men. You would get what little food was available off of farmers’ trucks. The staples were beets, potatoes, cabbage, onions, and leeks; they were kept in root cellars until late in the season. Berries, lemons, and even flour were scarce. They couldn’t count on having sugar either, and if it did appear, it was often laced with impurities.

After a childhood in the Far East, Elbaum—who speaks Russian, English, and Japanese and understands French—made her way to California for college, then to Toronto, where she met her husband, and they eventually settled in Providence. Now she frequents farmers’ markets, where she buys strawberries, cherries, apricots, and blueberries for her jams. When she was a child, these jams constituted dessert, eaten with a spoon and served with tea. Each time Elbaum puts out her canning jars, she spends a few moments remembering her parents and wondering about their life in Siberia.

Whenever she meets Russians they tell her that the best food is in Siberia. “I really don’t know what they have in mind when they say that,” she said. “I just remember that whenever we complained about having something too often, like chicken, my father would remind us to feel lucky to eat chicken. I tried so many times to get my parents to talk about the past. That generation just wiped out segments of their lives.”

As she told me her story, I looked around her house for more on Siberia—artifacts, books—but she there was little. All she had were the stories from her parents and the recipes her mother made.

On her table was a Passover candy she grew up with, a candy made from Siberian nuts and honey, the precursor to our commercial peanut brittle and fruit-and-nut bars. I have seen similar candies in other Jewish homes made with radishes, carrots, and beets; no matter how different the mixture, it always includes honey and ginger. You can also add cranberries, chocolate chips, chopped apricots, whatever you want. I love old recipes like this; they give a hint at what life before the commercialization of so many food products.

Elbaum served us tea in glasses, and with it she brought out Siberian chremsel. It’s a matzoh fritter of sorts, probably based on a blinchiki, eaten in Siberia and perfect for breakfast during Passover. I have eaten chremsel before, made out of fried potato and matzoh meal and stuffed with meat. I’ve also made a doughnut-like chremsel with nuts that I serve for dessert at Passover. I had never seen one like this before, made from matzoh meal and stuffed with tart blueberry, cranberry, or any other fruit jam, then browned and baked with a little more jam, fresh blueberries or cranberries (it should be a little tart), and honey. It’s delicious—and all the more so for the remarkable journey the recipe took from its birthplace in Siberia (or maybe Lithuania), across Manchuria to Japan, California, Toronto, and then to Providence, Rhode Island.

SIBERIAN CHREMSEL

I recommend making this dish the night before and baking it before breakfast.

1 ¼ cup matzoh meal, about
3 large eggs
5 tablespoons honey
Vegetable spray or oil for frying
1 cup blueberry jam, prune or apricot lekve, or cranberry sauce (you want a little tart and sweet together)
1 cup fresh blueberries or cranberries
1 cup sour cream

1. Bring 1 cup of water to a boil in a saucepan. Put the matzoh meal in the water, remove from the fire, and beat as you would for a gougere or put it in the food processor. Let cool slightly.

2. Beat in or process 1 egg at a time, mashing well to eliminate lumps.

3. Remove  to a bowl, and add 1tablespoon of the honey. Let rest overnight in the refrigerator.

4. Put vegetable spray on your hands and on a board or counter-top. Take a tablespoon of dough and press in your hand into a large circle, keep moving from one hand to the other because it sticks. Put a heaping teaspoon of the jam in the  center. Then, taking a knife, carefully enclose the jam to make a ball, making sure it is completely sealed. As you finish the chremslach, put them on the greased board.

5. Put a little oil or spray a frying pan and heat to medium. Add the chremslach and fry them, adding more oil if needed. Drain on a paper towel and put in a Pyrex pan large enough to hold them in one row.

6. Preheat the oven to 325 degrees and then put ½ cup jam and the blueberries or cranberries, the remaining 4 tablespoons of honey and ¼ cup water in a bowl and mix well. Pour over the chremslach and bake in the oven for 20 minutes. Serve immediately with sour cream on the side.

Yield: about 12 chremslach

NUTS IN HONEY AND SUGAR

¾ cup sugar
5 tablespoons honey
1 teaspoon ground ginger, or to taste
1 pound walnuts, roughly chopped
Matzoh meal for sprinkling

1. Mix the sugar, honey, and ginger together in a large saucepan. When it is bubbling and syrupy, remove from the heat, add the walnuts, and quickly mix to coat the nuts in the syrup.

2. Wet a wooden cutting board slightly to prevent sticking. Spread the nuts on the board in a rectangular shape and use another moistened board to push down on the nuts and pack them tightly. As the bars cool, sprinkle with matzoh meal. Once they’ve cooled, cut bars into 1-inch squares.

Note: The matzoh meal will stop the bars from sticking to each other when stacked for serving.

Yield: about 36 one-inch squares

Joan Nathan is the author of Quiches, Kugels and Couscous: My Search for Jewish Cooking in France, among other books.

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BJKS2 says:

My grandfather, who came from a Jewish town in western Ukraine, also ate a spoonful of fruit preserves with his glass of tea for dessert. Lacking the fruit preserves, or perhaps with afternoon tea rathern than as dessert, he sucked the tea through a sugar cube.

Barbara Jepson says:

My grandparents, who came from Ukraine and Poland, also had jam with a glass of tea, and as a child, so did I. They all had a sugar cube with their tea, perhaps in the afternoon. I still love a spoonful of sour cherry preserves after dinner!

Thank you for the article and recipes. Very interesting. A Sissen Pesach.

Ruth Gutmann says:

To Joan Nathan: Your statement: “My In-laws, Polish Jews, were lucky enough to have been deported to Siberia during World War II” was the best part of your report. Some of us are still around that understand you.
As for those Chrimsel — we have both after dinner, sweet ones, and Chrimsels with finely chopped onions to accompany meat dishes. These recipes traveled through many lands with us, without the lengthy preparations you describe.

Passover wouldn’t be Passover in my home without the chremsels my mother made from a recipe passed along to her by my father’s mother. Little Grandma was a Galitzianer.

Why are Little Grandma’s chremslach different from all other chremslach? She used coarsely crushed matzo, and only added enough matzo meal to help them stick together. After frying them in oil, she soaked them in simmering honey. They were (and still are) served not as breakfast or dessert, but along the tzimmes and the asparagus as a seder side dish.

I wrote about Little Grandma’s Chremslach on my blog this week, and mentioned, among other variations, the one you include in Jewish Cooking in America.

stella schindler says:

my mother who was hungarian added a bit of slivovitz to her pareve chremlach batter. the dairy ones were made with pot cheese in the batter. i can still smell and taste….
and her 12 egg pesadich walnut sponge cake with her cooked chocolate icing – remember crisco – was unbelievable. no baker today holds a candle to what she could create. she was an extraordinary cook and baker. and all pesadich and made from scratch.

Elana Goldberg says:

My grandmother, Faigel Kussin, made kremzlach for pesach as far back as I can remember. Hers were matzo meal pancakes with a prune and jam filling. The pancakes are fried and then baked in a honey and lemon sauce. We always had them with the main meal. I once made them for a friend’s seder and when she served them as a dessert, I couldn’t understand it! I have my Baba’s recipeand have made them for the past several years. For me, it isn’t pesach without chremzlach. It is a dish that is very time-consuming and I think of her as I am making them.

Joan Fortgang says:

My Russian grandma made Chremzlach with a prune lekvar and grated apple filling – fried, then put in the oven with a “dab” of honey on top. I’ve made them for our family seder’s of 45-50 people (nice big family!!) I’d take a day off from work, totally cover my kitchen with newspapers to avoid the flying fat from making the kitchen in a skating rink – and spend the day cooking chremzels – Thought they were invented by my grandma – now I find out lots of grandma’s made them!!!!

MRose says:

Thank you so very much for passing on these precious memories, come to life in food.

Sandra Kussin says:

I have been making chremslach for about 45 years. My recipe was passed down from my grandmother, mother and mother-in-law – all 3 from different parts of the world! They are an incredible “patskeriay”, but well worth the effort. Though very sweet, we eat them with the main course. SK

Thank you for the superb story. I am originally from Malaysia,now in Australia, and remember the war years as a child. We had no rice, everything was sent to Japan as their soldiers were at war(with us in British Malaya) and we had to eat Cassava, a starchy root.There was little sugar available on the black market but we could not afford it and I remember my father sucking a piece of local coconut palm sugar as he drank a cup of weak tea. The sounds are still clear in my head.

Your story celebrates the truth that hardship creates strength of the human spirit. I will send this on to my Jewish friends in Australia.Some of them came as migrants to Australia via Harbin and Shanghai.

regards, Carol

I am touched by all of your memories evoked by chremslach and Siberia. Here is one that someone shared with me. I hope you all had a wonderful Passover.

Joan Nathan

“Joan,

I have been traveling and am now in Italy, Sorry for not being able to get back to you earlier. I guess it’s too late for your Passover piece, in any case.

Yes I do certainly have memories of our Siberian Passovers with home baked matza as one of the collective holiday activities among the deported Jews. Matza was not readily available at the store around the corner, and people had to bake it themselves. Children assisted in the process of rolling the dough and perforating it with a special, small tool that we rolled over the matza before it went into the baking oven….

Also, the celebration of the holiday with its bitterness and sweetness and the story of trials and wanderings had a very special meaning for people who were exiled to a very remote place and lived a life close to slavery. This is something that my parents have described in detail in the their book of memories that I had lent to your husband . I don’t think though he ever got to that chapter :-).

And in any case, it’s Passover now and too late for you article. So let me paraphrase, next year in Washington. On this note, Chag Sameach to you and yours…

Sincerely,

Samuel”

A lovely article which brought back delicious memories of my Baba`s chremslach.She lived in the Ukraine on the Polish border and emigrated to Montreal with my mother, father and my mother`s twin brother in 1922.We devored her chicken onions and potato chremslach every Passover.HAven`t eaten one since the late `60s , but was inspired by you to try and make chremslach next year- in Montreal.
smiles, chana

Thank you for the lovely article which brought back memories of my Baba`s delicious chicken,onion,potato chremslach.She came from the Ukraine on the Polish border.You inspired me to try and make them next Passover.
smiles, chana

My husband’s grandma Zlate from Moldovia always made “imbrelach” at Pesach with matzoh farfel and walnuts covered with a sugar-honey-ginger syrup cooked to the soft-crack stage. It is THE taste of Pesach for us. I ‘m the only one that makes it now-but just during dry weather to avoid a giant sticky (but delicious!) mess.

I am doing research on the 1.5 million Poles deported to Siberia and the much smaller number that survived. I was wondering if there were chickens/eggs available and, if so, how much and how often? Perhaps your grandparents made comments on this. Thank you in advance. Regards, Jenny

the longer the better I can’t wait it is sooooo exciting

just fyi for those observing kosher for passover rules, storing the batter overnight renders the dish not kosher for passover [despite the matza meal base] as any mixture between grain and water is supposed to be baked within 18 minutes of combining.

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Trans Siberian

Family recipes traveled from the remote Russian region to Japan, California, and finally Providence, R.I., carrying delicious tastes of the Old Country, including an unusual Passover treat

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