Alissa Timoshkina’s Kapusta: A Celebration of Slavic Flavors

When Alissa Timoshkina released her debut cookbook, Salt & Time, in 2019, she gave readers something rare: a modern, intimate portrait of Siberian food that went far beyond stereotypes. As she pointed out, outsiders often imagined Russians either feasting on blinis and caviar every morning, or queuing bleakly at empty Soviet-era markets. Reality, of course, was far richer—and more nuanced.

Now, with her second book, Kapusta, the London-based cook, writer, and founder of the Cook for Ukraine initiative casts her net wider. Named after the Slavic word for “cabbage,” Kapusta explores the kitchens of Belarus, Poland, Bulgaria, Ukraine, and beyond, weaving together recipes that reflect centuries of exchange between empires, neighbors, and nomads. “This region was always a thoroughfare,” Timoshkina writes, “a landscape crossed by traders, invaders, settlers, and dreamers. The result is a cuisine as layered and diverse as the peoples themselves—from the Slavs and Greeks to the Ottomans, Roma, and Ashkenazi Jews.”

The book is encyclopedic in its scope yet playful in tone, guiding home cooks through dishes both familiar and surprising: kefir-brightened borscht, honey-drizzled curd fritters, and reimagined ways with cabbage, beets, potatoes, carrots, and mushrooms. At a time when February feels endless, Timoshkina’s recipes transform hardy winter vegetables into something joyful: made sweet with caraway, sharp with vinegar, or fresh with a scattering of herbs.

Here are three highlights that capture Kapusta’s spirit.

Polish Potato and Gherkin Salad (Serves 4)

This comforting salad is equal parts rustic and refined, with just the right hit of tang from sour cucumbers.

Ingredients

• 1 large carrot, peeled
• 3 potatoes (similar size), peeled
• 3 eggs
• 4 medium gherkins (or 2 large sour cucumbers)
• 4 heaped tbsp mayonnaise
• 2 heaped tsp Dijon mustard
• 25g dill, finely chopped
• Flaky sea salt and black pepper
• 4 slices rye bread, to serve

Method

1. Boil the carrot and potatoes in salted water until tender but not mushy. Remove, then cook the eggs in the same water for 12 minutes.
2. Finely dice the gherkins. In a large bowl, whisk together mayonnaise, mustard, dill, salt, and pepper. Adjust to taste.
3. Dice the carrot, potatoes, and peeled eggs into uniform cubes. Fold into the dressing until everything is coated.
4. Chill for a few hours if possible, then serve with rye bread.

Herby Smetana Bed with Roasted Beets (Serves 4–6)

Earthy, caramelized beets meet a lush, tangy “bed” of smetana (sour cream) packed with herbs.

Ingredients
For the beets:

• 4 tbsp sunflower oil
• 4 beetroots (mixed colors, if available), peeled
• 1 small garlic bulb
• Sea salt flakes

For the smetana bed:

• 300g sour cream
• 1 small garlic clove, minced
• 1 tbsp lemon juice
• Small bunch each of coriander, dill, parsley, mint, finely chopped
• 1 tbsp toasted sunflower seeds
• Sunflower oil, to drizzle
• Salt and black pepper

Method

1. Heat oven to 200°C/400°F. Divide oil between two roasting trays and preheat. Cut beets into wedges, add with garlic bulb, toss to coat, season, and roast 40–45 minutes until crisp and caramelized.
2. For the smetana bed, mix sour cream with garlic, lemon, herbs, salt, and pepper. Spread thickly on a serving platter.
3. Top with roasted beets and garlic, drizzle with oil, and sprinkle with sunflower seeds.

White Cabbage Slaw with Carrots, Peppers & Sunflower Seeds (Serves 4–6)

Crisp, colorful, and full of crunch—this slaw balances tart apple with sweet peppers, earthy carrots, and a bright vinaigrette.

Ingredients
For the slaw:

• ½ medium white cabbage (about 450g)
• 1 tart apple, cored
• 1 red or yellow pepper, deseeded
• 1 large carrot, grated
• Large bunch of dill, chopped (fronds + stalks)
• 2 tbsp toasted sunflower seeds, plus extra
• Handful of red currants or dried cranberries

For the dressing:

• Zest and juice of ½ lemon
• 2 tbsp apple cider vinegar
• 1 tsp honey (or pinch of sugar)
• 4 tbsp unrefined sunflower oil
• Salt, to taste

Method

1. Thinly slice cabbage, apple, and pepper (a mandoline works best); grate the carrot. Place in a large bowl, season with salt.
2. Whisk dressing ingredients in a separate bowl, then pour over vegetables. Massage gently with your hands to soften.
3. Add dill, sunflower seeds, and currants; toss. Taste and adjust. Scatter with extra seeds and herbs before serving.

Kapusta is more than a cookbook—it’s a reminder that food is a living archive of history, migration, and survival. In Alissa Timoshkina’s hands, winter’s humblest vegetables are reborn as dishes that are anything but austere: vibrant, soulful, and defiantly full of life.