Tag: russian (Page 9 of 12)
Chicken Liver Pate
September 11th, 2010 in Appetizers & Snacks by Julia Volhina
I find dishes from any kind of liver not very popular on this side of the globe. However I can’t see anybody not liking this one: chicken liver pâté or “pashtet” like it is called in Russia.
Pate in russian cousine is prepared mostly from liver cooked, ground and mixed with butter and few additions to taste. For chicken liver pate I add onions, carrots, a dash of nutmeg and a spoon of cognac, see the instruction below.
Chicken liver pate can be served as appetizer or snack, on bread, toasts, crackers or flat breads. You can also exercise a pastry chief inner self and arrange pate flowers using pastry bag.
Meatballs with Carrot-Tomato Sauce
September 4th, 2010 in Beef, Main Dishes by Julia Volhina
Russian meatballs (or “tefteli” how they are called in Russia) are prepared from ground beef and rice mix and cooked under some kind of sauce. They usually have big size (1 or 2 meatballs is enough for a serving).
This is a recipe for “tefteli” my mom uses: big meatballs, dipped into flour, then fried over in some oil and cooked with vegetable sauce (carrots, tomatoes, onions and dill) until ready.
I’ve modified recipe a bit to use freshly pureed tomatoes instead of tomato paste. However, if you don’t have fresh tomatoes under your hands, you can use canned tomatoes or tomato paste diluted with water.
Boiled potatoes or mashed potatoes are usually the first choice of side dish for tefteli for me, boiled buckwheat or pasta work good too.
Russian Kefir Pancakes (Oladi)
August 28th, 2010 in Main Dishes, No-meat by Julia Volhina
Oladi, or thick pancakes prepared from kefir based batter, is traditional russian breakfast food. Batter is easy to assemble and whole dish doesn’t take much time to cook.
Kefir gives a distinguishing taste to oladi, but it probably can be replaced with buttermilk in case you are having troubles finding kefir.
Oladi can be served plain or with some kind of a topping: jam, syrop or honey, as well as fresh fruits. I love oladi with sour cream.
Simple Cake with Sour Cream Frosting
June 5th, 2010 in Desserts by Julia Volhina
Yuriy had his birthday 2 weeks ago, so I decided to cook him a cake. Somehow we ended up eating whole cake just by ourselves; so we will need to work out more now 🙂
I’ve used this simple recipe of homemade cake which is very popular in Russia and other countries of ex-USSR. Because of the sour cream frosting it is often called “smetannik”, which basically mean “made of sour cream” in russian.
If you decide to make this cake – make sure you have enough time to let sour cream to soak to into each layer of the cake after it is assembled; 6-8 hours are usually enough. If you prepare cake a night before you are going to serve it and then put to fridge – it is even better.
Fried Potato with Mushrooms
February 27th, 2010 in Main Dishes, No-meat by Julia Volhina
Potatoes fried with porcini mushrooms is one of the most delicious lenten recipes. It is also very-very russian. I believe russians eat that kind of food for centuries 🙂
This main dish contains no meat, however mushrooms perfectly substitute meat in both – taste and nutrients – they contain vitamins, minerals and dietary fibre while are low on fat and easily absorbed carbohydrates.
All of that make potato fried with mushrooms and onions perfect main dish for Lent. Needles to say what any combination of potatoes with mushrooms can’t taste bad, so I really hope you will enjoy this dish just like I do.
Russian Sauerkraut Soup (Schi)
February 12th, 2010 in Hot Soups, Soups by Julia Volhina
Sauerkraut soup, also called sour schi, is a traditional russian main first course dish for several hundreds year.
Original recipes for schi (there are more that one: sour schi, grey schi, green schi) usually include some kind meat, some kind cabbage, carrots, potatoes and spices. Sour schi are prepared with sauerkraut or mix of sauerkraut and fresh cabbage.
I do cook schi with just sauerkraut and I prefer pork broth for sauerkraut schi, however you may use beef for it if you don’t like pork.
Deruny (Potato Pancakes)
February 6th, 2010 in Main Dishes, No-meat by Julia Volhina
Potato pancakes, prepared from fresh chopped or grated potatoes, onions, eggs and flour, are commonly associated with various cuisines of Europe. In Ukraine they are called “deruny”, in Russia and Belarus “draniki”; similar recipes can be found in Polish, German, Austrian, Czech cuisines.
Potato pancakes are usually a main no meat dish for lunch or breakfast; it tastes good topped with sour cream or mushroom sauce.
Even though potato pancakes are good enough as a separate dish, they can be also served as a side dish for vegetable or meat main dish course.