Question by NekoKunai: does anyone know any good russian recipie’s???
Answers and Views:
Answer by smdiner
Traditional Russian Pirozhki
My friend is Russian, and this recipe has been given from her grandma. They taste delicious, and are a great comfort food (or any other food).
Original recipe yield: 60 pirozhki
2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
3 tablespoons butter, melted
1 teaspoon salt
6 cups all-purpose flour
2 tablespoon butter
1/2 medium head cabbage, finely chopped
6 hard-cooked eggs, chopped
salt and pepper to taste
Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn’t stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
Bake for 20 minutes in the preheated oven, or until golden brown
Answer by Nathalie K
5 large beets peeled and grated
11/2 quarts of water or stock
1 chopped onion
1 cup tomato sauce
1 T lemon juice
2 eggs beaten
1 C sour cream
cook Beets and onions in stock for about 1 hour
add tomato sauce,lemon and season with S&P to taste
add 1 cup hot beet mixture to eggs to temper them.then add back into hot beet mixture till thick.
serve with a tsp of sour cream
Answer by ColleenLucky7
here is what you need…check out these links…
Answer by ..:STEPH:..
go on yahoo’s recipes nd type in russian recipes
Answer by J Bird
My favorite cookies were always my Bubbe’s Kolachky – wonderful sweet, little pastry/cookies
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour
1 pound chopped walnuts
1/2 cup honey
1 (12 ounce) can poppyseed filling
1 egg white
1/2 cup confectioners’ sugar for dusting
1 ounce whiskey (optional, but good)
In a large bowl, mix together cream cheese and butter until well blended. I like to use my hands, but you can also use a wooden spoon. Mix in the flour 1 cup at a time. As the dough becomes stiff, turn it out onto the counter and knead in flour until it is no longer sticky. Continue to knead the dough for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Crush the walnuts to a fine consistency in a food processor. Stir in the egg and honey. On a well floured surface, roll the dough out to 1/4 inch thickness. Cut the dough into 3×3 inch squares. Place a teaspoon of filling in the center of each square. Use walnut for some and poppyseed for the rest. Roll the squares up and seal the edges. These can also be formed into triangles. Place the cookies 2 inches apart onto ungreased cookie sheets. Brush with egg white.
Bake for 15 to 17 minutes in the preheated oven, or until lightly browned. When cool, dust with confectioners’ sugar.
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