borodinsky bread

1. uncountableAlternative letter-case form of Borodinsky bread.

   Sasha mixed a little smetana with acacia honey and spooned it on to borodinsky bread, pungent with rye.

   1995, Mark Jones, chapter 6, in Black Lightning, London: Victor Gollancz, →ISBN, page 74

   2 more examples

   Sedmoi Kontinent supermarkets offer probably the best borodinsky bread in town and great Ciabatta bread, both plain and with onions and herbs.

   2006, “Moscow”, in Christina Knight, Mary Beth Bohman, editors, Moscow & St. Petersburg, 7th edition, New York, N.Y.: Fodor’s Travel Publications, →ISBN, page 114

   But it’s not just Red Square that has teased my senses – there have been so many ‘flavours’ in Moscow I’m about to explode – the taste of honey-and-pepper vodka, the feel of caviar popping in my mouth, the grumbling of fat babushkas, the smell of freshly baked borodinsky bread, the sight of strapping young soldiers goose-stepping at the gates of the Kremlin.

   2014, Bambi Smyth, “Russia: Something fishy’s going on”, in Men on the Menu: Dating, Dining, Daring to Do It, London: Blink Publishing, published 2015, →ISBN, page 284

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1. uncountableA dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds.

   She took two thick slices of Borodinsky bread, plastered them with butter, piled them with caviar, and pressed them into a doorstep sandwich.

   1996, Mark Jones, chapter 21, in Caviar, London: Vista, published 1997, →ISBN, page 213

   2 more examples

   Bread is outstanding, ranging from crusty white to dark rye. One popular variety is Borodinsky bread, which can be purchased at bakeries on the Arbat in the old section of Moscow.

   1990 December, Ludmilla Alexander, “Food and Drink in the U.S.S.R.”, in Bantam’s Soviet Union 1991, New York, N.Y.: Bantam Books, →ISBN, page 43

   [B]lack treacly Borodinsky bread with coriander seeds, stewed courgettes from the garden dressed in oil and garlic, cooked meat,[…]: we were eating all afternoon.

   1995, Lesley Chamberlain, “Saratov and a Writer’s Life”, in Volga, Volga: A Journey Down Russia’s Great River, London: Picador, published 1996, →ISBN, pages 185–186

   Synonyms: Borodino bread