Tag: russian (Page 2 of 12)
Korean Style Carrots
August 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.
Often it is also served on hot dogs along with sausage inside the bun.
These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.
Fish Pie
July 26th, 2014 in Fish, Main Dishes by Julia Volhina
This is not hard recipe to do, but pretty nice one. My mom used to cook it all the time when we were kids: it can be served right away while it is still warm, or later warmed up or cold.
You can use any fish for this recipe (excluding the one with tons of bones), but red and fatty kind will work the best here. I used salmon.
Recipe for portion of unsweetened yeast dough I used can be found here.
Bay leaves here are optional, I like to use them, but they need to be removed before eating, so if you don’t want to do that, just skip them altogether.
How to Make Quark from Milk
June 28th, 2014 in Tips, Advices & How-to by Julia Volhina
This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.
Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.
Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.
This amount of ingredients will produce about 1.5lb of fresh cheese.
Sweet “Potato” Dessert
May 10th, 2014 in Desserts by Julia Volhina
This is a no bake dessert from my childhood: one of the easiest to do (you can do it with you child together) with ingredients which were easily available at that time. I think I grew up with condensed milk, cookies and butter.
We called these “sweet potatoes”, I guess mostly because of the color and form. I think the closest equivalent to this recipe in English would be “rum balls” if you make them with rum and form balls instead of “potato” shapes.
Of course, if you make this dessert for kids, skip alcohol.
Rice, Milk and Raisins Porridge
April 12th, 2014 in Main Dishes, No-meat by Julia Volhina
This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.
Round kinds of rice will probably work better for it, but any white rice will do.
Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.
Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.
Shrimp, Egg and Potato Layered Salad
February 8th, 2014 in Salads by Julia Volhina
This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.
I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.
This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.
Fruit and Berry Kompot
February 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.
Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.
Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.