Russian Dishes?!
Answers: What are some simple POPULAR Russian dishes?
Borscht is extremely popular! I am not a fan of beets at all- except for in this awesome dish... This recipe isn't SUPER simple (or at least not with my cooking experience), but it's so delicious and worth every minute it take to cook! It is great hot or cold, and don't forget to add the sour cream at the end :)
http://allrecipes.com/Recipe/Borscht-I/D...
Edit: Blini is another popular dish. They are very thin pancakes that can be filled with caviar (in Russian tradition), jams, sour cream, butter, honey, etc. Anything that you think that would taste good in them usually do! I've heard they can also be great as-is although I haven't eaten them that way before. Here's a great recipe very similar to what my great aunt Masha made:
http://www.russianfoods.com/recipes/item...
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Edit #2: VERY EASY recipe for Romanoff Potatoes. Mmmm soo good... I might just have to make this myself soon!
Ingredients:
6 large potato, boiled and cubed
2 cups cottage cheese
1 cup sour cream
1 teaspoon salt
1 onion, chopped
1 cup sharp cheddar cheese, grated
1/2 teaspoon Hungarian paprika
Directions:
1) Combine potatoes, cottage cheese, sour cream, salt and onions in casserole dish.
2) Sprinkle grated cheese and paprika.
3) Bake 30 minutes at 350 degrees.
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Finally, Russian tea cakes are SO simple with just a few ingrediants. They're absolutely delicious, no matter what kind of food you usually like or how picky the eater is, they are sure to please! They're so light and crumbly with a light but sweet flavor! I made these when I was only 13 for International Day at school, and ran out way before the end of the day- and I made 12 dozen of them!
http://allrecipes.com/Recipe/Russian-Tea...
I hope these help you! Good luck with whatever you make, but I'm sure they'll turn out great :)
osso bucco
Russian Potato Salad:
INGREDIENTS
5 large potatoes
1 (16 ounce) package turkey hot dogs
5 eggs
5 large dill pickles, chopped
1 bunch green onions, chopped
1 (15 ounce) can baby peas, drained
salt to taste
1 cup mayonnaise
DIRECTIONS
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
Russian Mushroom and Potato Soup:
INGREDIENTS
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
DIRECTIONS
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf.
Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
CHICKEN KIEV recipe
2 lbs. boneless, skinless chicken breasts
1/2 cup butter, softened
1/2 tsp. black pepper
1 tsp. granulated garlic powder
1 large egg
2 Tbsp. cold water
1/4 tsp. black pepper
1/4 tsp. granulated garlic powder
3/4 tsp. dried dill weed
1/2 cup all-purpose flour
1/2 cup fine dried bread crumbs or saltine crackers
2 cups of olive oil or cooking oil for frying chicken
1/2 medium sliced fresh lemon
1/4 cup finely chopped fresh parsley
· Method
Remove all flat from chicken breasts and discard.
Carefully cut chicken breast in half with a sharp knife, but do not cut right through (leaving a hinge on 1 side.) Place open chicken breasts between 2 sheets of wax paper and using a mallet or the flat of a cleaver, pound the chicken carefully until about 1/4 inch thickness or less. Set prepared chicken on a plate separated by wax paper and place in the refrigerator.
In a small bowl, combine softened butter, 1/2 teaspoon of black pepper, 1 teaspoon of granulated garlic powder, mix well to blend.
Spread butter mixture on a piece of aluminum foil into a rectangular shape, about 2 inches by 3 inches and place in freezer for about 1/2 hour or until frozen.
When butter is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast at one end. Start to roll chicken over butter, then fold in both sides and continue rolling to encase the butter completely. Secure chicken rolls with skewers or round toothpicks.
In a bowl, beat egg with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon dried dill weed and 1/2 cup flour.
In another bowl, add the dried bread crumbs.
Coat chicken rolls with seasoned flour. Now dip chicken rolls in egg mixture, then dip and coat with bread crumbs.
Place coated chicken in a shallow dish and refrigerate for at least 30 minutes to chill or longer if desired.
Add 2 cups of vegetable oil or olive oil into a frying pan and heat to medium-high heat.
Carefully place chicken rolls into heated oil and fry for about 5 minutes on each side or until done and golden brown. To test for doneness, cut into 1 rolled chicken to make sure there is no pink showing.
Serve immediately, garnished with lemon twists and parsley.
Lokshyna (Egg Noodles) recipe
1 egg
1 cup flour
1 tbsp. water
1/4 tsp salt
Beat the egg slightly and combine with the remaining ingredients to make a stiff dough. Knead on a floured board until dough is smooth. Cover and let it stand for 30 minutes. Roll to almost paper-thin and allow it to dry partially. Turn over and dry the other side. Fold into a roll or cut into 3" strips. Stack the strips on top of each other and cut crosswise into fine shreds. Separate shreds by tossing with fingers. Spread them out to dry. Only takes 8 minutes to cook.
Eggplant Caviar recipe
1 lg Eggplant
1 md Onion - finely chopped
1 md Tomato - meaty, peeled and finely chopped
2 lg cloves garlic- minced
1 tb Olive oil
2 tb red wine vinegar
Salt And Freshly Ground
Black Pepper
Fresh Parsley -- Chopped For Garnish
Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing
midway through the baking time. Remove from the oven
and cool. Cut the eggplant, lengthwise, in half.
Scoop out the pulp and chop until very fine. In a
large bowl, combine the pulp with the onion, tomato,
garlic, oil, and vinegar. Blend thoroughly and season
with the slat and pepper. Cover and refrigerate for
several hours. Place in a serving dish and garnish
with the parsley. Serve with pita triangles or
cocktail rye bread.
Borscht from Kiev recipe
STOCK
1 1/2 lb beef chuck roast boneless
1 lb beef marrow bones
1 lb ham bone meaty
1 each onion large grated
1 each carrot grated
3 qt water
1 each turnip peeled & grated
1 each celery rib w/leaves sliced*
3 each dill sprigs*
3 each parsley sprigs*
12 each black peppercorns whole*
4 each bay leaves*
SOUP
3 each beets large peeled grated
4 each potatoes peeled and cubed 1
16 oz plum tomatoes skinned & coarsely chopped
1 each onion large chopped
1 each carrot sliced
1 each bell pepper chopped
1/4 cup sunflower oil
1 tsp salt
4 cup cabbage shredded
3 tbsp tomato paste
6 each prunes pitted & chopped
1 tsp honey
1 tsp black pepper fresh ground
1/2 cup sour cream or plain yogurt
4 each garlic cloves minced
2 each bacon strips fried & crumbled
2 tbsp parsley fresh chopped
3 tbsp dill fresh chopped
All ingredients marked with the { * } are to be placed in a small cloth bag. Tie the bag shut and place into the stock pot. Place meat bones, meat, and water in a large stock pot and bring to a boil over high heat. Skim the foam as needed. Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour. Preheat the oven to 375 degrees F. Wash, dry, and peel the beets. Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes. Remove from oven, allow to cool, and dice 1/4". Remove the ham bone, meat & marrow bones from the stock. Set the marrow bones aside. Strain the stock through a fine sieve into a clean pot. Discard the solids.
Bring the stock to a boil add the tomatoes, potatoes and salt & pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot,& Bell pepper in a cast iron skillet for approx. 5 minutes.. Stir in the cabbage and continue to cook the vegetables for 10 more minutes. Remove the vegetables from heat and add to the stock. Sprinkle the juice of a lemon over the beets and add them to the stock. Add the tomatoes, tomato paste, and honey to the stock and continue to boil. Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes more. Remove from heat and serve after adding a generous dollop of sour cream to each bowl.
It's kind of an acquired taste but Russian Cabbage Soup is a very common Russian dish and it's one of my favorites, it's got a sweet and sour flavor to it. The ingredients are simple and it's easy to make. Here's the recipe:
Russian Cabbage Soup
Ingredients
1 sm Head green cabbage;
(about 1 1/3 c Sugar; (to taste), up to 1/2
1 tb Unsalted butter
1/4 c Red wine vinegar
1 qt Tomato juice
2 ts Freshly squeezed lemon juice
1 qt Chicken broth; (low-sodium
1 c Golden or dark raisins
Salt to taste
1/2 c Sour cream; (garnish)
Freshly ground black pepper
Instructions for Russian Cabbage Soup:
I hope youll enjoy this soup as much as I have. Core and thinly slice cabbage. Melt butter in 3-quart Dutch oven over medium-low heat. Add cabbage or sauerkraut and cook, stirring occasionally, over medium heat until it begins to wilt (about 10 minutes). Add all remaining ingredients except sour cream. Raise heat to high and bring to a boil. Reduce heat to medium, cover partially, and simmer until cabbage is tender (about 30 minutes). taste to adjust seasoning, adding a bit more sugar or lemon juice if desired. When ready to serve, ladle into warmed soup bowls, and spoon a rounded tablespoon of sour cream in the centers. Serves 6.
Russia is a huge country. Fish of any and all sorts on the coasts. Potato soup. (Potato anything.) Cabbage. (Borscht, as mentioned, and Schi.) Dumplings. Kasha (buckwheat groats). Gogol-Mogol. Chicken Kiev, of course. Kholodnik.
Enough?
My friend, who is living in Smolensk right now, sent me this recipe for Broscht
These measurements are approximate since their cook usually doesn't measure.
2 liters of water
3 cubes beef bullion
5 potatoes cut in small cubes
? kg. shredded cabbage
A piece of meat cut into thin strips
Combine above ingredients in large pot and boil until the vegetables oare soft. In a skillet, combine the following ingredients and cook until it all turns red. Dump into the pot:
2 tbs. butter
3 onions, diced
2 carrots, diced
4 beets, diced or grated
Tomatoes, cut up
Add: diced garlic, parsley, 2 bay leaves, 1 tsp. salt and 1 tsp. pepper (or to taste). Add water if it looks like it needs it. Boil for about 45 minutes and it is ready to serve. Serve with a dob of sour cream or mayonnaise in each bowl. Terrific! (I'd personally reccomend the sour cream, but I've never tried the mayo, so if that sounds interesting, go ahead and try it.)