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English
Bitochki with sautéed spinach and sour cream and garlic sauce
1934 January 14, Bab , “Shopping with Bab”, in Washington Herald, volume XII, number 53, Washington, D.C.: Washington Times Company, →ISSN, →OCLC, page C-4, column 8:
Since the Russian Trokia Reopened / ⬤—everyone is simply wild about the delicious foods…borscht, hot and foamy with sour cream…siriniki with sour cream…bitochki, flaming boeuf a la Stroganoff, Russian blini with sour cream and all the other delights of Russian cuisine.
1990 June 4, Ann Hattes, “Try a taste of Moscow: Hot borscht is typical fare for the Soviets”, in The Waukesha County Freeman, volume 132, number 57, Waukesha, Wis., →ISSN, →OCLC, page 1-C, column 2:
Russian dishes include bitochki, chopped chicken and veal patties, with Stroganoff sauce;
2015, Olga Syutkin, Pavel Syutkin, translated by Ast A. Moore, CCCP Cook Book: True Stories of Soviet Cuisine, London: Fuel Design & Publishing, →ISBN, page 122:
Meatballs, rissoles, patties, croquettes: Soviet cuisine had a plethora of names for dishes made from minced meat. Kotletas and bitochki used the same basic ingredients and differed only in shape (kotletas were oval and flat, bitochki rounder and plumper).
