What are some really good russian recipes?

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

INGREDIENTS
2 cups milk, warmed
1 tablespoon white sugar
1 tablespoon active dry yeast
3 tablespoons butter, melted
1 egg
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

DIRECTIONS
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
Borscht
5 large beets peeled and grated
11/2 quarts of water or stock
1 chopped onion
1 cup tomato sauce
1 T lemon juice
S&P
1t sugar
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
http://www.russianfoods.com/recipes/view/default.asp

http://www.ruscuisine.com/

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
KOLACHKY
My favorite cookies were always my Bubbe’s Kolachky – wonderful sweet, little pastry/cookies

INGREDIENTS
2 (8 ounce) packages cream cheese, room temperature
2 cups unsalted butter, softened
4 cups all-purpose flour

1 pound chopped walnuts
1 egg
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)

DIRECTIONS
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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David H says

Here’s a fantastic Russian Salmon Dish from a friend of mine. It’s an awesome main dish to!

Russian Coulibiac in the Dutch Oven
12” Dutch Oven (re-used in two steps)
Step one: 12 coals above, 12 coals below (I used more, ‘cause it’s winter)
Step two: 21 coals above, 10 coals below (425 degrees. Again, I used more, ‘cause it’s winter)
Step One:
The filling:
•1/3 Cups rice
•1/3 cups chicken broth or water
•4 tbsp butter, in cubes or slices
•Juice of one lemon
•Zest of one lemon (I didn’t have any lemons, so I just used the juice, but it would’ve tasted even better with the zest)
•1-2 medium onions, diced
•1 14 oz can of diced tomatoes, don’t drain
•2 lbs salmon
•Liberal shakes of salt, black pepper, parsley
•Not so liberal shakes of chili powder (just to add a little zip, not to heat it up)
So, I started by heating up come coals, and adding all the ingredients to a 12” dutch oven. I assembled it in layers, but it all ends up being mixed together. The salmon, after it’s cooked, will break up in the stirring. I put the rice and the broth in first, then the onions and the butter. I used butter slices so that it would melt and blend better, rather than a big butter spot in the middle. I layered the salmon (it was frozen) on top of that, and put the spices and the lemon juice on last.
Once that was on the coals, it only took about a half hour to 40 minutes to cook. The salmon cooks fast, but the rice takes a little longer. It also takes some time to get the dutch oven up to temperature, especially on a cold January day.
While that was cooking, I started on the crust. Here’s where I had my frustrating misadventures with the éclair batter. As I mentioned, I ended up making two batches of this recipe, for two (side-by-side) coulibiacs.
The Crust
•2 cups all-purpose flour
•6 tbsp butter
•6 tbsp shortening
•dash of lemon juice
I combined all the ingredients in a bowl and mixed them with a pastry knife. Then, I put it on my floured counter and rolled it out. It was still pretty sticky at that point. I rolled it not so wide, and more long. Then, I folded it bottom up and top down, in thirds. I sprinkled more flour on the countertop and rolled it out again. I repeated this several times, turning the dough each time. Finally, after three or four folding/rollings, I put each batch of dough on a plate, wrapped it in plastic and popped it in the fridge.
By that time, the salmon mix should be done for you. I pulled it out of the dutch oven and put it in a big mixing bowl. Since there’s tomatoes in the recipe, I didn’t want to leave it in the dutch oven and ruin my seasoning patina. Then I covered the bowl up and put it in the fridge. In winter, we have a really big fridge that doubles in the summer as a garage.
Step Two:
So, today, all I had to do was come home from church and roll out the dough. The recipe says to roll it into a square, about 11”x16”. I didn’t measure, but I shot for that size. Then I put a lot of the filling in the middle. I cracked open a couple of eggs. I rolled the filling up, burrito-style, sealing the seams with the beat up egg along the way.
The recipe suggested cutting a few strips of crust dough off before you roll it up to use as decoration, either twisted or braided. I decided to go for the extra style points and try that. It really made it look cooler. Traditionally, you’re also supposed to cut some stylish holes in it, much like you do in an apple pie.
I did that for both coulibiacs, and put them side-by-side (kinda crowded) into my 12” dutch oven. With both of them in the oven, I coated them each in more beaten egg. I put that oven onto the coals and baked it for about an hour. That’s longer than the recipe called for, but it’s an indoor recipe, and you’re not dealing with cold weather and heating up the cast iron.
I turned the dutch oven a lot, about every 15-20 minutes, to make sure that it didn’t burn on the bottom. When it was all hot and the crust was a rich brown, I pulled it off. It was done!
I sliced it meatloaf style, about two inch slices. The book suggested a drizzle of melted butter, garlic and lemon juice, so I tried that. It was nice, but it was already pretty rich, so I’m not sure it needed it. My wife suggested that it would have also tasted great drizzled with a Newberg sauce. Hmmmm…
Nonetheless, this one was a delicious treat, and quite the impressive visual as well. Kinda swanky for a back-porch kitchen, eh?
On a side note, not about dutch ovening… A client of mine at my day job, over the holidays sent me some steel head trout that he’d smoked. I’ve never tried it before, but all I could think when I tried it was “WOW”!

Comments ( 2 )

yourway692003 says

go to http://www.receipezaar.com they have receipes from all over the world

David H says

Here’s a fantastic Russian Salmon Dish from a friend of mine. It’s an awesome main dish to!

Russian Coulibiac in the Dutch Oven
12” Dutch Oven (re-used in two steps)
Step one: 12 coals above, 12 coals below (I used more, ‘cause it’s winter)
Step two: 21 coals above, 10 coals below (425 degrees. Again, I used more, ‘cause it’s winter)
Step One:
The filling:
•1/3 Cups rice
•1/3 cups chicken broth or water
•4 tbsp butter, in cubes or slices
•Juice of one lemon
•Zest of one lemon (I didn’t have any lemons, so I just used the juice, but it would’ve tasted even better with the zest)
•1-2 medium onions, diced
•1 14 oz can of diced tomatoes, don’t drain
•2 lbs salmon
•Liberal shakes of salt, black pepper, parsley
•Not so liberal shakes of chili powder (just to add a little zip, not to heat it up)
So, I started by heating up come coals, and adding all the ingredients to a 12” dutch oven. I assembled it in layers, but it all ends up being mixed together. The salmon, after it’s cooked, will break up in the stirring. I put the rice and the broth in first, then the onions and the butter. I used butter slices so that it would melt and blend better, rather than a big butter spot in the middle. I layered the salmon (it was frozen) on top of that, and put the spices and the lemon juice on last.
Once that was on the coals, it only took about a half hour to 40 minutes to cook. The salmon cooks fast, but the rice takes a little longer. It also takes some time to get the dutch oven up to temperature, especially on a cold January day.
While that was cooking, I started on the crust. Here’s where I had my frustrating misadventures with the éclair batter. As I mentioned, I ended up making two batches of this recipe, for two (side-by-side) coulibiacs.
The Crust
•2 cups all-purpose flour
•6 tbsp butter
•6 tbsp shortening
•dash of lemon juice
I combined all the ingredients in a bowl and mixed them with a pastry knife. Then, I put it on my floured counter and rolled it out. It was still pretty sticky at that point. I rolled it not so wide, and more long. Then, I folded it bottom up and top down, in thirds. I sprinkled more flour on the countertop and rolled it out again. I repeated this several times, turning the dough each time. Finally, after three or four folding/rollings, I put each batch of dough on a plate, wrapped it in plastic and popped it in the fridge.
By that time, the salmon mix should be done for you. I pulled it out of the dutch oven and put it in a big mixing bowl. Since there’s tomatoes in the recipe, I didn’t want to leave it in the dutch oven and ruin my seasoning patina. Then I covered the bowl up and put it in the fridge. In winter, we have a really big fridge that doubles in the summer as a garage.
Step Two:
So, today, all I had to do was come home from church and roll out the dough. The recipe says to roll it into a square, about 11”x16”. I didn’t measure, but I shot for that size. Then I put a lot of the filling in the middle. I cracked open a couple of eggs. I rolled the filling up, burrito-style, sealing the seams with the beat up egg along the way.
The recipe suggested cutting a few strips of crust dough off before you roll it up to use as decoration, either twisted or braided. I decided to go for the extra style points and try that. It really made it look cooler. Traditionally, you’re also supposed to cut some stylish holes in it, much like you do in an apple pie.
I did that for both coulibiacs, and put them side-by-side (kinda crowded) into my 12” dutch oven. With both of them in the oven, I coated them each in more beaten egg. I put that oven onto the coals and baked it for about an hour. That’s longer than the recipe called for, but it’s an indoor recipe, and you’re not dealing with cold weather and heating up the cast iron.
I turned the dutch oven a lot, about every 15-20 minutes, to make sure that it didn’t burn on the bottom. When it was all hot and the crust was a rich brown, I pulled it off. It was done!
I sliced it meatloaf style, about two inch slices. The book suggested a drizzle of melted butter, garlic and lemon juice, so I tried that. It was nice, but it was already pretty rich, so I’m not sure it needed it. My wife suggested that it would have also tasted great drizzled with a Newberg sauce. Hmmmm…
Nonetheless, this one was a delicious treat, and quite the impressive visual as well. Kinda swanky for a back-porch kitchen, eh?
On a side note, not about dutch ovening… A client of mine at my day job, over the holidays sent me some steel head trout that he’d smoked. I’ve never tried it before, but all I could think when I tried it was “WOW”!

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