Question by Jeremy: What are some good Russian potato recipes?
My mom’s of Russian descent, but since my family’s been in America for over 100 years, I don’t have a lot of recipes. I like potatoes and I know they are a staple in Russia. If anyone has any good Russian potato recipes please post them here. I like cooking new things.
Answers and Views:
Answer by Jes
* 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)
1. 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.
2. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.
3. 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.
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mebepat says
Kotlety Pozharskie Ingredients:
1/4 c Milk
2 c Dried bread crumbs
1/2 ts White pepper
3/4 ts Salt
1/4 lb Unsalted butter
slices
5 ea Italian type white bread
2 lb Turkey breast meat (or) chicken
10 tb Unsalted butter in small pcs
Put 5 bread slices in abowl and pour in the milk.
Soak the bread for 15 minutes.
Squeeze the bread dry being careful not to tear it up.
Grind the chicken fine then combine with the bread slices.
Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth.
Make 6 patties from this mixture.
Roll them in the bread crumbs coating them completely.
take the 10 tablespoons of butter an clarify them in large skillet over a Low heat.
Remove from heat and allow to sit for 3 minutes so the whey will settle out.
Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet.
Place oever a Med.
high heat and when hot fry the patties for approx.
5-6 minutes per side or until done to suit your taste.
Serve at once, pour remianing butter over the patties.
Very good with a dollop of plain yogurt or sour cream on each patty.
Russian Potato Casserole with Caramelized Onions
Ingredients:
6 Sweet onions; thinly sliced
5 tb Butter
4 tb Olive oil
1 tb Sugar
4 lb Russet potatoes
Chicken stock
1 Stick butter; (do not
-substitute)
1 c Heavy cream
1 c Sour cream
4 Eggs; beaten to blend
1 ts Dill weed
2 c Sour cream
Instructions:
Melt the 5 tablespoons butter in a large skillet or Dutch oven. Add the oil
and heat. Add the onions, stir to coat and reduce the heat to low. Cook the
onions, stirring occasionally, until they turn a deep brown color. Sprinkle
with the sugar and continue cooking for a few more minutes. The onions will
take about an hour.
Meanwhile, boil the potatoes in enough chicken stock to cover. (Cook
potatoes until slightly underdone) Drain the potatoes completely, reserving
the chicken stock. Mash the potatoes. Add the butter. Stir the beaten eggs
into one cup of the sour cream. Add this to the hot potatoes, stirring
quickly to distribute the egg evenly. Stir in the cream and the dill weed.
Add enough of the reserved stock to make a very loose mashed potato
consistency. You do not want them to be stiff because they will dry out in
the oven.
Butter a casserole dish and add half the potatoes. Spread the caramelized
onions in an even layer over the potatoes. Carefully cover the onions with
the rest of the potatoes, sealing them in. Cover the top with the remaining
2 cups of sour cream. Bake at 350F for 30-35 minutes or until the top is
lightly browned
Tara says
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.
—————————————————————————
Beef Stroganoff III
INGREDIENTS
2 pounds beef chuck roast
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces butter
4 green onions, sliced (white parts only)
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
1 teaspoon prepared mustard
1 (6 ounce) can sliced mushrooms, drained
1/3 cup sour cream
1/3 cup white wine
salt to taste
ground black pepper to taste
DIRECTIONS
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste
—————————————————————————-
Russian Black Bread
INGREDIENTS
1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast
DIRECTIONS
Place ingredients into the bread machine in order suggested by the manufacturer.
Use the whole wheat, regular crust setting.
After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.
============================================
Russian Cheese Salad
INGREDIENTS
3 cups shredded mozzarella cheese
2 tablespoons mayonnaise
3 cloves garlic, pressed
DIRECTIONS
In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.
synszn says
POTATOES RUSSKA
Cut up regular potatoes about 1 1/2 ", cook with sauerkraut or red cabbage in beef broth if you have it (less if you are using sauercraut) cook until tender-(drain if using water) serve with sour cream and fresh (or dry) dill weed. Simple and common dish and like most Russian dishes has flexibility depending how much $ $ $ you have or whats available…
Serve with Black bread and fresh butter
The above mixture is also used in a filling for pirozhki, a pretty little pie using a soft sweet bread dough or puff pastry. A plain white cheese like feta is sometimes crumbled into it. When baked large they are called pirogi…The potatoes are diced smaller of course….(World Encyclopedia of Food) Maybe those recipes above are modern recipes but for the most part rich and poor ate peasant style foods only the rich had meat added….
smdiner says
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 1/2 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