Borodinskii bread

Borodinskii bread (uncountable)

1. Alternative form of Borodinsky bread.
   • 1983, Anne Volokh, “Borodinskii Khleb: Dark Rye Bread Borodinskii”, in The Art of Russian Cuisine, New York, N.Y.: Macmillan Publishing Company, →ISBN, chapter 12 (Bread), page 487:

     Borodinskii bread is, in my opinion, the best Russian dark bread. It is very dark and tastes slightly sweet and the coriander adds a delightful piquancy to the flavor bouquet.

   • 1988, Nicholas Daniloff, chapter 7, in Two Lives, One Russia, Boston, Mass.: Houghton Mifflin Company, page 106:

     We dined on zakuski—pickled herring and mushrooms, caviar, slices of tongue, hard sausage, cheese, onions, dark Borodinskii bread, vodka with lemon rinds—to the accompaniment of choral music from the record player.

   • 1996, James E. Brown, Alla F[edorovna] Priiatkina, “ITE-16₁: A determination of the typological classification of an object (what class of things does it belong to)”, in Informational Types of Expressions: A Handbook of Conversational Themes and Notions with Associated Grammatical Structures for Teachers and Students of Russian, Lanham, Md.: University Press of America, Inc., →ISBN, Group IV […], page 83:

     This is “Borodinskii” bread. This is Indian tea and this is China tea.

   • 2005 winter, Julie Hessler, “Caviar with Champagne: Common Luxury and the Ideals of the Good Life in Stalin’s Russia. By Jukka Gronow. […]”, in Slavic Review, volume 64, number 4, Cambridge, Cambridgeshire: Cambridge University Press, →ISSN, →OCLC, page 910:

     Even today, when the range of available commodities has widened exponentially, the “Sovetskoe shampanskoe” label, many of the finer Soviet vodkas, cognacs, and liqueurs, Borodinskii bread, top-grade hard salamis, and the candies beloved by two or three generations of Russian children continue to attract buyers at a premium price.