Tag: russian (Page 8 of 12)
How to Make Homemade Egg Noodles
February 5th, 2011 in Tips, Advices & How-to by Julia Volhina
Homemade egg yolk noodles are not so hard to do as it may seem. Lapsha (in russian cuisine) or klusky (in ukrainian cuisine) are as easy to do as simple egg and flour dough.
It is also a good way to use leftover yolks if you needed egg whites for some other dish.
Boiled homemade egg noodles can be served as a side dish or added to meat or chicken broth or soup.
Braised White Cabbage
January 29th, 2011 in Main Dishes, No-meat, Sides by Julia Volhina
Braised cabbage can be a nice meat-free dish on its own, however it also makes a good side dish for various meats, especially pork and sausages.
You can braise fresh white cabbage alone or mix of white cabbage with sauerkraut (1:1 proportion) to your taste. If you choose to use sauerkraut, rinse it with water before adding to the skillet.
Fresh tomatoes in this recipe can be replaced with tomato paste, if you don’t want to spend time blanching and de-seeding tomatoes.
Oladi (Russian Pancakes) with Apple
January 15th, 2011 in Main Dishes, No-meat by Julia Volhina
This recipe is a step up for russian kefir based pancakes – oladi. My mom used to add slices of apple to oladi batter and that is the way how I prefer them – oladi with apple served warm with sour cream topping.
So the recipe is quite easy: prepare oladi batter, add slices of apple and fry pancakes.
This dish is a perfect choice for breakfast or brunch, or even fast prepared snack. I bet kids would love those pancakes as well. They taste good accompanied with a glass of kefir.
Easier Borscht with Precooked Beets and Beans
December 18th, 2010 in Hot Soups, Soups by Julia Volhina
One of the challenges when cooking classic beet root soup, borscht, is to get all vegetables (and there are quite few) cooked till perfect readiness at the same time.
Considering different vegetables require different cooking time it is sometimes hard to achieve. For borscht you need to make sure beens are soft, while potatoes are not over cooked and beets don’t lose their color.
So, to make this happen: I cook beens in a separate cooking pot (just until they are soft and ready), cook beets skin on (like for salad) in separate pot in advance, and add these two to the main cooking pot at appropriate times.
By the way, using of canned beets and beens instead of cooking them yourself is an option (which I never did, but it may safe you some time).
Chicken Schnitzels (Chicken Tenders)
October 16th, 2010 in Chicken, Main Dishes by Julia Volhina
This recipe for chicken tenders (or beaten chicken cutlets) is somewhat similar to pork schnitzels, except for the fact they are made from chicken, of course.
In additional to breading (for which, I must say, ground breadcrumbs work the best), cooking of those require some agility to cut chicken breasts into flat portion pieces: so if you are wondering how to do that – keep reading 🙂
Chicken tenders are perfect for dinner; you can store leftover tenders in the fridge and warm them up for lunch or eat cold and they are great for sandwiches.
Veal Shish Kebab with Onions
October 9th, 2010 in Beef, Main Dishes by Julia Volhina
Cookout when we had these veal shish kebabs was rather extreme: we went to the lake (about 50 miles away), fired up grill, skewered meat, set it on the grill and then… rain started.
And it appeared to be not the light summer rain which we hoped for when we first saw clouds, but the cloudburst with thunders, lightnings and a hail in between, the cold one.
I don’t know how we managed to keep that meat cooking, but it turned out good, maybe it even tasted better because we were guarding grill for half of hour with towel above it to keep it from getting wet.
By the way, to cook such shish kebab (“shashlik” or “shashlyk” how we call this dish in Russia) you will need skewers of some kind and of course grill (make it a charcoal one to get better taste) in additional to meat, onions, vinegar and spices. If you use wooden skewers, don’t forget to soak them in the water at least for 1 hour before skewer meat on.
Russian Beze Cookies (Meringues)
October 2nd, 2010 in Desserts by Julia Volhina
Beze cookies or meringues (probably more familiar name for you) are one of those desserts you can put together literally from almost nothing.
2 egg whites and a bit of sugar – that is all you need prepare a nice finishing for the romantic dinner or something to sweeten your life with when you need it.
Using of pastry bag, when you operate with sugary and bubbly “batter”, can be hard at the beginning, but it goes easier once you get used to it.
If you have choice – pick bigger bag so you have more room for maneuver when loading it with “batter”.