Tag #110074 - Interview #83985 (Abram Bashmet)

My mother often whitewashed the stove. She cooked delicious traditional food. I remember the monotony of similar dishes: Jewish stew, chicken broth with beans and boiled cereals. Our family liked sharp tasting dishes: ground radishes with oil and onions, herring and sauerkraut, and we always had them at meals. My mother made gefilte fish, soup and borsch, but not so often. She cooked egg plants deliciously; they were popular in Odessa: she stewed them ground with vegetables, filled them with carrots and onions and pickled them. My mother also baked strudels and cookies. We had water melons and melons till late autumn.