Tovchanka (Ukrainian Potato and Bean Mash)

Name: Tovchanka (Ukrainian Potato and Bean Mash)
Yield: 4-6 servings
Ingredients: 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; 2 tablespoons of unrefined sunflower oil (or butter); 2 tablespoons poppy seeds

Family 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

Yield: 4-6 servings

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

Kosher for PassoverGluten FreeVegetarianVeganEasyEasyShabbatEastern Europe

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.

Meet the Family

More Recipes From the Family

Meet the Family

From Crimea to London: Two Shabbat Celebrations 100 Years Apart

4 Recipes

More Recipes From the Family

Traditional Challah with Poppy Seeds image

The Home of Jewish Food

Ingredients

For the Mash:

For the Poppy Seed Topping:

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Meet the Family

More Recipes From the Family

Meet the Family

From Crimea to London: Two Shabbat Celebrations 100 Years Apart

More Recipes From the Family

Traditional Challah with Poppy Seeds

Chicken with Prunes

Beetroot and Pickled Cucumber Salad

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