Zakuska are Russian tapas—oh, I hate that word but it works so well here—and in celebration of May Day, everyone should exercise their Constitutionally guaranteed right to make their opinion heard by making a call to their congressman and weighing in on the impeach/don’t impeach the president issue. Next step, go buy a bottle of Stoli, ice it down, and eat plenty of these classic Zakuska.

Marinovannye Griby (Pickled Mushrooms)

20 oz. cider vinegar
1 c. water
1/4 c. brown sugar
1 T. black peppercorns
6 cloves
2 bay leaves
4 garlic cloves, bruised
4 dill sprigs
4 thyme sprigs
1 T. salt
Red chili flakes to taste
2 lbs. whole cremini mushrooms, trimmed and wiped clean with a damp cloth

Combine all ingredients except mushrooms in a saucepan and bring to a boil. Add mushrooms. When liquid returns to a simmer, cook for ninety seconds, stirring once or twice. Cool mushrooms in the liquid. Discard cloves and bay leaf. Mushrooms can be eaten right away, but I like to place them in a tight-fitting container for a few days in the refrigerator before serving. Serves 8-10 as an hors d’oeuvre.

Rassolye (Herring and Potato Salad)

Salad
2 lbs. pickled herring, rinsed and patted dry
6 beets, roasted, cleaned, and diced
2 lbs. “red b” new potatoes, boiled until just cooked through, and diced
1/2 c. sliced cornichons
1 large onion, minced very fine
2 T. minced parsley

Dressing
3 T. brown mustard
1 T. hot English mustard
3 T. white vinegar
1-1/2 c. sour cream
6 oz. grated, prepared red horseradish

Combine salad ingredients in a large bowl, sprinkling with the parsley at the end. In a separate bowl, combine mustards, vinegar, and sour cream. Season dressing with horseradish to taste, and set aside. Serve salad, passing the dressing at the table.