Question by *starrynight*: can anyone give me a classic russian recipe?
i need a recipe for some good russian food.. i have one for a desert and for pelmeni… anyone know of any other good recipes?? maybe a drink?
Answers and Views:
Answer by nilou_atish_balah
I’m partly Russian.
Here’s a drink:
Russian Cocktail:
3/4 oz vodka
3/4 oz gin
3/4 oz white creme de cacao
Shake all ingredients with ice, strain into a cocktail glass, and serve.
& this is A DELICIOUS meal.
Classic Russian Borscht
2 quarts beef stock
3 tablespoons butter
1 cup cabbage, finely chopped
1 cup potatoes, diced
1/2 cup carrots, diced
1 stalk celery, minced
1 onion, chopped
1 1/2 cups canned tomatoes
1/2 cup juice (from can of beets)
1 cup cooked or canned beets, diced
1 teaspoon vinegar
chopped dill or parsley (for garnishing)
sour cream
In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.
Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.
At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.
Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl.
Answer by libbyami
Borscht from Kiev
· Ingredients
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 potatos peeled and cubed 1
16 oz plum tomatos skinned & coarsely ch, opped
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 parlsey fresh chopped
3 tbsp dill fresh chopped
*Note: If some of the units or abbreviations look unfamiliar to you, click here.
· Method
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 alarge 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 tomatos, potatos and salt & pepper and cook for 10 minutes on low heat covered. Cook the onions, carrot,& Bell pepper in a castiron 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 tomatos, 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.
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Olga says
Another summer refreshing specialty. Okroshka (based on kvas)
1,5 litter of kvas (better fresh, uncarbonated). Cool from the fridge.
4 hard-boiled eggs.
5 boiled potatoes.
A couple of fresh cucumbers.
A couple of fresh tomatoes.
Greenery (as much as you like)
A couple of boiled carrots.
A sausage (not necessary, but will add flavor)
Mayonnaise, sour cream and salt to taste.
Dice all ingredients as fine as possible (since the name “okroshka” comes from the word which in English means “crumbs, small pieces). Salt, dress with mayo and sour cream nicely (about three table spoons of each) to create a nice salad base. Add kvas and mix it with the salad.
Olga says
Green bortsch (зеленый борщ, зеленые щи, щавелевый суп).
The recipe measures are mostly eye-balled based on how much soup you’d like to make. The main rule is to add as much greens as you like.
All you need are:
Water or a prepared broth.
Salt/pepper to taste.
Garden sorrel (fresh), a basket or a big bowl.
Nettle (also can be found in your garden, hopefully). I think a soup bowl will do to measure.
Greenery as much as you can get (parsley, dill, coriander, green onion, etc.)
Potatoes (about 5 big ones)
Hard-boiled eggs and sour cream.
Dice potatoes and put them into boiling water or broth. When the potatoes taste almost done, put diced sorrel and nettle (to prepare it for dicing just pour hot water onto it to prevent burning). Boil for some five minutes, then add cut greenery, salt and pepper. Boil another five minutes. Serve with diced hard-boiled eggs and sour cream. Pretty much simple but quite good for a hot summer day since this soup is as good cool as it is hot.
Olga says
Russia doesn’t have typical food since it’s a combo of many different cultures, ethnicities or even races. Most food associated with Russia has Slavic, Finno-Ugric or Central Asiatic background. A lot of it was invented in the USSR so it’s not to be classified as traditional. Food in the Duchy of Moscow was very simple and they didn’t have extravagances like “blini with red caviar”. Bortsch, vareniki, other food came from the Grand duchy of Lithuania, Rus and Samogitia. Pelmeni came from Finno-Ugrs. Russian salad is no Russian, but a Soviticized version of a recipe created by a French-speaking chef in the Russian Empire. What do Russians typically eat on the daily basis? Hm… It depends on their origin, habits, etc. On the most part those would be three common products, also typical for the entire Central and Eastern Europe, like potato, white cabbage and meat.
Scots Pines says
Well, ok …. but after this, I can retire.
Pirozhki
(pronounced ~ more or less: peer-ojjh- ki … accent on the second syllable)
they are made of a really nifty dough and baked
Dough
********
1/4 lb each cream cheese and butter
and 2 1/2 cups of flour ….
cream the butter and cr. cheese together until light and fluffy then gently mix in the flour in four batches..
note: it is a little bland, which I happen to like since you can ‘accessorize’ it easily, but you might want to add salt if not using salted butter … and maybe a touch of spice powder …. like a touch of cumin or coriander powder if using.
you may either:
*** divide the dough into little balls the size of a walnut; gently with hands dipped in cold water & patted dry with paper towels and immediately roll the balls smooth…. keep dipping and drying if your hands are too warm … and put them in rows onto lightly oiled cling film which has been put on a baking tray or large flat pan …cover them all with a piece of lightly (!) oiled clingfilm, tuck it in so no air hits them and put into the fridge for about an hour …(make your filling, meantime)
when ready to fill, take from fridge and bring to room temp. and on a lightly-floured surface roll out each ball into a circle of dough to fill … put them aside on a flat, clean surface …
*** dough treatment #2 … put the dough in one or two flat discs into the fridge, wrapped in *lightly* oiled clingfilm, for about an hour …. when ready to use, bring to room temp. and roll out sections of dough on a f’d surface, cut 3″ circles to fill, put aside onto a clean, flat surface until ready to use…..
Filling
*******
the traditional filling is:
minced meat
cooked rice
chopped fresh dill
s&p
(personal comment: aaaargh! I hate dill this way…. but if you like it, be my guest. If not, use another herb or some other thing .. hot green chillies would just rock the boat! — but, don’t do that!)
You also might make up a ‘borek’ filling which is Lebanese / Armenian but hey, recipes travel these days: make it of two kinds of white cheese, some egg, parsley (blanch it first), and some s&p, and one slightly stronger cheese …. like an aged cheddar or even a parmesan….
be daring, don’t let anybody tell you what to do, and do your own thing…
Go ahead, grate some cooked beets on top of a filling like this, I dare you! ( Don’t foget the cumin!) …nag, nag, nag….
or you could spread anchovy paste and some cooked egg yolk on top of a cheese filling .. … and a little dill weed which would be a take on Koulibiac ….. sort of …
*********************************************
the deal is to put filling on one half of the circle and pinch them shut like a half-moon, (brush with a weak egg/milk wash or just milk or whatever….) and maybe poke just one hole for a vent on the tops of each….if you wish, you can brush them with a weak egg wash: if it is too strong, it really does not taste good when baked … there is something about the heat hitting the egg and you know what burned eggs smell like if you multi-task whilst making breakfast …..uggggh! …so bake them on a parchment-lined tray or one ‘greased’ with oil or clarified butter
Pirozhki are used as a snack, hors d’oeuvre or as an accompaniment to a borscht or other soup …. they are also good for picnic fare, lunch boxes, and for bags of goodies to hand out to the poor, if you are so inclined …and: you can also make them of flaky pastry …
This dough ~ the cream cheese dough mentioned above ~ also will make a very nice cracker to go with drinks before dinner, with crudites and dip or with pieces of ham and cheese …. and they, being rather ‘ambidextrous’ (neither sweet or savoury) will also take jam for tea treats…just cut or roll them out into 3″ crackers…./// you can use them for a quiche … and you can put seeds and herbs and grated cheese into the dough ….you could add some sugar and use the dough for a sweet tart … and I saw a recipe for Lahmejun in one of Paula Wolfert’s books using this as the basis (a meat-based pizza pie!) … also: put two thinly rolled out 3″ circles filled with little flat slices of ham and cheese or pate or whatever, crimp shut, brush if you wish and cut a tiny slit in the top … don’t put too much filling…. they should be like filled cookies …and served for cocktails or put into a lunchbox; cd add parmesan for more nourishment, and seeds for flavor …caraway, or poppy .. ..as you wish.
***also it will make Russian Tea Cakes
which are the same as Ruglach, which is Jewish fare ….. the Russians simply roll out a rectangle of dough and spread strawberry jam on top and sprinkle a mixture of chopped walnuts and cinnamon sugar, roll the rectangle up lengthwise and cut 1″ pieces, put jam side up/down onto a buttered baking sheet or pc. of parchment …
(For this you could add a few drops of vanilla to the dough and a couple of spoons of sugar)…don’t, please don’t ask me when is “done” … you know when “done” is ….. I mean, that size, with that sweet a filling, what could it be? 20 minutes? What temperature. Oh, dear …. 350’F, how about 350’F …. would 350’F do?
Brush them? Oh, ok … brush them….with uh… some little sugar syrup with a touch of butter and the tiniest amount of vanilla mixed in and sprinkle them with chopped blanched almonds …. and use almonds instead of walnuts in the filling. Can I go now? Oh, no? ….. Jewish people put a lovely lining of rolled-out marzipan onto the dough and then fill with jam and nuts …they are called Ruglach… and they are about $ 12.50 a pound. Arf! So, either the Russian or the Jewish version would make a hostess gift …
One more?
Russian Cream
******************
***heavy cream
***& the same amount in sour cream
sugar & vanilla …. or orange zest, etc …or almond xt (and garnish with toasted sliced almonds)
***gelatine & a little water
Pour into a mould lightly oiled with flavorless oil or almond oil, chill until set and serve unmoulded onto a plate with the most beautiful pieces of fruit you can find ….. for dessert… if you are on a rapid weight gain diet, serve cookies also ….
Peace & Love
Heather D says
Stuffed Eggs
* 8 boiled eggs
* 3 tbsp parsley chopped
* 1/2 cup cream
* 1/2 cup cheese
* 3 tbsp butter
* Salt & pepper to taste
* Mayonnaise
Take the boiled eggs and cut them into halves. Take the egg yolks out and keep them aside.
In a bowl combine yokes, butter, salt, pepper, cream, and parsley. Mix it well and add the paste as a filling to the egg whites.
Close the eggs with the other half. Sprinkle the eggs with cheese and bake these eggs for 15 min on low heat.
Serve the hot eggs on a plate and garnish with garlic and chilli sauce.
jarias1031 says
Beef Stroganoff III
have been making this recipe for over 20 years. This can be served over either rice or noodles. A little work but worth the effort.”
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.