Tag: russian (Page 4 of 12)
Horseradish and Beets Relish
November 3rd, 2012 in Salads, Sauces & Dips & Spreads by Julia Volhina
Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.
In Ukraine it is often served on Christmas and New Year.
Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.
Salmon and Potato Chowder with Cream
October 13th, 2012 in Hot Soups, Soups by Julia Volhina
There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.
This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.
You can regulate thickness to your taste by adding more or less of the starch.
Yeast Pancakes (Russian Oladi)
September 22nd, 2012 in Main Dishes, No-meat by Julia Volhina
Using yeast in batter is pretty common in Russian cuisine. They not only make batter fluffy but gives it a distinctive taste.
Yeast are very picky about temperature: if it is too cold yeast will not start fermenting and if it is too hot yeast will die. Temperature of mixture should be warm and stable.
That is why I usually set my plastic mixing bowl in a cooking pot filled with hot water and I make sure bowl doesn’t touch water so it isn’t too hot to ensure comfortable conditions for yeast to ferment.
Consistency of the oladi batter should be a bit more stiff than kefir. If you fry pancakes and they don’t rise upon frying that may mean the batter is too liquid, to fix it mix in a bit more flour and let batter rise for 10-15 mins before trying again.
Russian Meat Dumplings (Pelmeni)
June 30th, 2012 in Beef, Main Dishes, Pork by Julia Volhina
Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.
However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.
And just a hint, it goes faster if you are not assembling them alone.
You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.
Russian Vinaigrette Salad (Salad Vinegret)
June 9th, 2012 in Salads by Julia Volhina
Vinaigrette salad (or salad “vinegret” how it is called in russian) is traditional salad of russian cuisine.
It is made of boiled vegetables (beets, potatoes and carrots), onions, sauerkraut and cucumbers pickled in salt.
Some recipes call for peas instead of boiled beans, some others skip beans all together. But to me real vinegret is the one with beans.
Traditionally this salad is dressed with sunflower oil, but it can be substituted with other oil to your taste.
Cabbage Braised with Bratwurst
June 2nd, 2012 in Main Dishes by Julia Volhina
I had some bratwurst left from last cookout and instead of sticking it to the freezer, I decided to cook this bachelor food: braised cabbage with brats and tomato paste.
There is not much hassle with meat, cabbage is hard to mess up, just fry all ingredients together and salt to taste.
You can replace brats with any kind of sausage to your taste, even sliced bologna will work.
Diluted tomato paste can be replaced with fresh tomatoes, peeled and pureed, but that is an exercise for an experienced bachelor…
Veal with Mushrooms and Carrots
May 19th, 2012 in Beef, Main Dishes by Julia Volhina
This is a recipe for tender veal stewed with mushrooms, carrots and pickled cucumbers in dry red wine and tomato sauce.
If you are searching for some main dish for special occasion or romantic dinner check it out.
In my opinion mashed potatoes are the best side dish for this main dish, if you are looking for one.