Buterbrod s Doktorskoy

Buterbrod s Doktorskoy

Recipes with Doktorskaya Kolbasa

The Soviet open sandwich, reduced to its elements: black rye bread, cold unsalted butter, two slices of Doktorskaya Kolbasa. No recipe in this collection is simpler. No recipe has been eaten more times. Generations of Soviet schoolchildren left for class with this in hand. The butter must be cold and thick. The bread must be rye. The sausage goes on top, not folded.

Prep Time

3 min

Cook Time

0 min

Servings

1

Difficulty

Easy

Ingredients

  • 2 slices black rye bread (Borodinsky or Darnitsky)
  • 1 tablespoon cold unsalted butter
  • 3-4 slices Doktorskaya Kolbasa, cut 5mm thick
  • Optional: 1 teaspoon Russian mustard
  • Optional: 2-3 slices cucumber pickle

Steps

1

Lay the bread slices flat. Spread cold butter from edge to edge in a thick, even layer. Do not let the bread show through.

2

If using mustard, add a thin smear over the butter.

3

Lay the sausage slices flat on the bread, covering the surface. Do not fold or stack them.

4

Add pickle slices on top if using. Eat immediately.

Tips

The bread should be day-old, slightly firmer than fresh. Fresh rye bread compresses under the butter and becomes gummy. Borodinsky, with its coriander seeds, is the correct choice if you can find it. Do not toast the bread.