Oscar and Glen say NO to rabbit food and eat the rabbit instead. With the help of an experienced chef, the friends make rabbit stew, a traditional hunters’ dish. But first, to honour the spirit of its origins, they practice archery and learn to hunt with falcons and hounds. When the stew is ready, Glen renders his verdict.
Glen learns to make one of Russia’s most ancient dishes, a fish soup called ukha. It’s essential to use freshly caught fish, but it’s winter, so Oscar and Glen must go ice fishing. As the broth simmers over a fire, Oscar takes Glen for his first taste of a real Russian bathhouse. Relaxed and refreshed, they put the final touches to the soup. But does the taste justify three hours’ preparation?
According to a Russian proverb, war is no excuse for missing lunch. Oscar and Glen travel back in time to learn how Soviet troops cooked and ate during WWII. They join a group of military reenactors in a snowy forest to get close up and personal with a military field kitchen.
Glen, an American foodie, wants to open an authentic Russian restaurant in Florida, but knows nothing about Russian cuisine. He asks his Russian friend Oscar to help unlock its secrets. They begin in the Russian capital, Moscow, by exploring the origins of Russia’s most popular salad, Olivier, and where its French name came from.