View Full Version : Russian Cuisine



Kitchen Witch
September 11th, 2012, 06:06 AM
This thread has been created for those that would like to share some wonderful Russian recipes with us all!

Bill not a chef
September 11th, 2012, 10:37 AM
Thanks K.W.
I will begin adding recipes coming from my wife and her family.

Kitchen Witch
September 11th, 2012, 12:48 PM
You're very welcomed! We will be looking forward to your recipes!

Bill not a chef
September 11th, 2012, 05:08 PM
Vinegret mix salad recipe


Ingredients:
3 waxy potatoes, baked with skin on, peeled, and finely diced
3-4 medium beets, baked, peeled, and finely diced
1 medium to large carrot, boiled, peeled, and finely diced
2 cups Russian salt cabbage
1 medium to large white onion, finely chopped
3 to 4 small dill pickles chopped
1 can green peas, drained
1 heaping tbsp minced dill weed
Unfiltered sunflower oil for consistency
Salt and pepper to taste

Bill not a chef
September 11th, 2012, 05:12 PM
RUSSIAN POTATO SALAD

SERVES: 8


5 large potatoes
½ large carrot
4 eggs hard boiled and diced
1 lb. deli meat (roast beef, chicken, turkey, pork or game meat if you have it.)
1 can of peas
½ of onion
1 crsip green apple
5 large dill pickles diced to small squares
1 tablespoon light vegetable oil
salt & pepper to taste
mayonnaise for texture

All ingredients are diced very small. It is an old traditional dish. The smaller the pieces were diced showed more honor to the guest at the home.

Bill not a chef
September 11th, 2012, 05:14 PM
RUSSIAN BEET SALAD

TIME: 25 minutes

SERVES: 6



5 medium beets diced or shredded
½ cup finely chopped walnuts
½ cup mayonnaise
3 cloves garlic pressed
salt & pepper to taste

Bill not a chef
September 11th, 2012, 05:15 PM
FRIED CABBAGE

Serves: 8


Put olive oil in bottom of stockpot. Sunflower oil is commonly used in Russia.
Add 1 large diced onion and sauté until tender.
Add red bell pepper cut into small pieces
Add parsnip grated
Add 3 carrots grated
Add 2 cups of chicken stock
Add 1 bunch of Bok Choy cut into thin strips
Add 1 head of white cabbage cut into thin strips
Cook on medium heat until cabbage is tender
Add dried mushrooms to absorb excess liquid
Salt and Pepper to taste

Bill not a chef
September 11th, 2012, 05:16 PM
FRESH CABBAGE SALAD


1 head white cabbage
1 head napa cabbage
1 large red apple
1 turnip
1 or 2 lemons
2 or 3 carrots



Slice cabbages into long thin shreds
Core, peel and grate apple
Peel and grate turnip
Grate carrots
Juice lemons and pour over salad
Add dash of salt

Bill not a chef
September 11th, 2012, 05:21 PM
EGGPLANT CAVIAR
Ingredients:
4 large eggplants (or equivalent by weight);
1 green bell pepper, chopped;
1 red bell pepper, chopped;
5 Roma tomatoes;
4 garlic cloves, pressed;
1 Spanish onion, minced;
2 tbsp vegetable oil;
juice of 1/2 lemon;
pinch red pepper flakes;
1 tbsp unfiltered sunflower oil (see comments);
1 tbsp chopped cilantro; 1 tbsp chopped dill
salt to taste

Method:
Preheat the oven to 350 F. Wipe the eggplants with a moist paper towel and stab each one with a fork in several places. Bake the eggplants, turning every 20 minutes or so, until they collapse and their skin becomes wrinkled, about 1 hour. While the eggplants are still hot, slice them horizontally into quarters, scrape off the pulp, and place it in a sieve set over a colander. Set aside until the pulp has cooled completely. (It is extremely important to let the pulp drain, because eggplant oils are bitter.) Discard the skins. Once the eggplant pulp has cooled and drained, finely chop it to make a smooth mash with seeds intact. Bring a pot of water to a boil. Immerse the tomatoes and stew, covered, for 15-20 minutes. Drain and mash the tomatoes, and push them through a sieve. Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside. Warm the vegetable oil in a deep skillet. Add the pepper flakes and onion and saute, stirring, until the onion is golden in color, about 10 minutes. Add the bell peppers and saute, stirring, for 5-8 more minutes. Add the eggplant pulp, reduce the flame, cover, and cook, stirring every 5 minutes or so, for 30 minutes. Add tomato sauce and garlic, stir to blend, and cook, covered for 10 more minutes. Remove from heat and transfer to a bowl. Adjust the salt, cover, and let cool for approximately 40 minutes. Before serving, stir in lemon juice, cilantro, dill and unfiltered Sunflower oil.
Serve with toasts or lavash.

Bill not a chef
September 11th, 2012, 05:22 PM
BORSCHT

USE LARGE STOCK POT

Fill pot ¾ full
Use one small beef shank steak.

Boil meat at medium heat for 1 hour add 1 teaspoon of salt.
Skim off all foam from water and sides of pot


Fry two small white onions in skillet on medium to low heat until the onions are soft and opaque.

Shred: 2 large beets
1 large carrot

Add to cooked onions and simmer for 15 minutes
Add 3 small cans of tomato sauce and simmer for 20 minutes


Cut: 1 red pepper
3 celery stalks
Small bunch of parsley
Medium bunch of dill
Set aside in bowl

Boil meat additional hour until very tender. Keep water level about ¾ full.
Remove meat from pot, discard bone, cool and cut into small pieces.
Dice 1 large potato add to pot and return meat to pot.
Boil medium heat 10-15 minutes until potatoes begin to soften.

Cut 1 head of white cabbage into long thin strips.
Add cabbage to pot when potatoes have softened.
Boil on medium heat 20 minutes until cabbage is tender.

Add contents of skillet to pot.
Add herbs in bowl to pot.
Add ¼ teaspoon of pepper.
Boil at medium heat until herbs, pepper and celery soften. 15 to 20 minutes.

Bill not a chef
September 11th, 2012, 05:35 PM
Kirghiz Baked Beef recipe

Ingredients:
2 lb Flank steak, Chopped 1/2" Or you can have your butcher dice it.
1 Lg. Onion, Chopped
1 Med. Green or Red Pepper, Chopped
2 TBl * Sunflower Oil (enough to cook onion, pepper & meat)
1 c Yogurt (Plain)
2 Large Eggs
2 Apples Diced
1 c Chopped Dried Apricots (about 5oz)
1/2 c Raisins (about 2.5oz)
1/2 c Prunes dried, pitted & chopped (about 2.5oz)
2 TBl Curry Powder or more to taste
1 tsp Salt
2 tsp Pepper

*You can use Olive oil, but it does change the flavor.



Method:
Sautee onion & green pepper in olive oil in lg. heavy skillet until onion is transparent.
Add chopped beef and brown lightly.
!Remove from heat!
Pour off all drippings. (This is important!)
I used a screen strainer. You can reserve the drippings to make gravy.
Add apple, apricots, raisins yogurt, eggs & mix well.
Add curry powder, salt and pepper.

Place in a large, deep casserole & bake in a 350 degree F. for 45 minutes.


This will take a very large skillet.
I used a stockpot to allow for vigorous mixing.
It yielded two 9 x 9 square glass casserole pans a little over half full.

Bill not a chef
September 25th, 2012, 11:38 PM
Selyodka pod Shouboy


Dressed Herring under Fur

Salad recipe

The salt canned Herring is the secret to sucess or failure to this salad. We go to a local Russian market and select the best Herring. You could probably substitute other fish for this recipe, but we have not tried doing that. We do find that Best Foods Mayo is a good substitute for Russian Mayo, but you could find that Mayo in the Russian store as well.


Ingredients:
2 ea thick salted herrings
5 ea potatoes
4 ea carrots
4 ea beets
5 ea eggs
1 lb mayonnaise





Method:
Boil vegetables until they are ready ( you can boil vegetables in 1 pan).
Boil eggs hard.
Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones.
Take a large dish. Put herring meat evenly on the bottom. If you like onion, you can put little pieces of onion on the herring. Then spread mayonnaise evenly (thin layer).
Grind or Grate potatoes and make the next layer of it. Spread mayonnaise. Use a fork to plane the layers.
Then goes carrot (grind, put, spread).
Then you do the same with 4 eggs and beets.
Spread mayonnaise on the beets and grind 1 egg on it to make the dish beautiful. This salad must look like a cake. Put the dish in the fridge for an hour to cool and set.

This is served as an appetizer or a side dish.

almonds
September 26th, 2012, 01:40 AM
Question??? While all the above recipes sound good, I have to question their authenticity. My grandparents came from Lithuania. Lithuania, Russian, & even Polish cooking are similar in many ways. I watched my grandmother cook many recipes & I know she never even heard of cilantro, yogurt, curry powder, sunflower oil, napa cabbage, bok choy & many of the other ingredients in many of the recipes posted.

Yes, they do sound like good recipes.

No, they DO NOT sound like authentic Russian recipes.

Bill not a chef
October 4th, 2012, 10:30 AM
My wife was born in Volgograd and her father was born in Kamenik and these recipes come from both of them. Of course each family has their on little twist on how a dish is made. My wife makes a Borsch that is quite different from her father, I prefer his recipe.

Kitchen Witch
October 4th, 2012, 01:40 PM
It's true in every culture - and anyone who cooks "tweaks" - as long as you like it - there's not a thing wrong about it. And with so much emphasis on foods today - many have not had the pleasure of experiencing the fine tastes we had years ago. So many things made with lard, margarine, beef tallow, etc. which now the "powers that be" feel we should not eat.

Our ancestors lived long and healthy lives eating that way. You never heard of all the cancers they have today.

But yet many feel the chemicals, preservatives, additives, microwaving, food irradiation, pink slime, and the frankenstein things they do to our food supplies in farming, and plastics used to store or cook foods in are fine.

there's something wrong with that - that's for sure!

nancy123
March 28th, 2015, 03:06 AM
I love the russian food, i like this recipe bit dificult but i will try this soob thank you for sharing this recipe.

LeonWhite
June 16th, 2019, 03:08 PM
Kirghiz Baked Beef recipe

Ingredients:
2 lb Flank steak, Chopped 1/2" Or you can have your butcher dice it.
1 Lg. Onion, Chopped
1 Med. Green or Red Pepper, Chopped
2 TBl * Sunflower Oil (enough to cook onion, pepper & meat)
1 c Yogurt (Plain)
2 Large Eggs
2 Apples Diced
1 c Chopped Dried Apricots (about 5oz)
1/2 c Raisins (about 2.5oz)
1/2 c Prunes dried, pitted & chopped (about 2.5oz)
2 TBl Curry Powder or more to taste
1 tsp Salt
2 tsp Pepper

*You can use Olive oil, but it does change the flavor.



Method:
Sautee onion & green pepper in olive oil in lg. heavy skillet until onion is transparent.
Add chopped beef and brown lightly.
!Remove from heat!
Pour off all drippings. (This is important!)
I used a screen strainer. You can reserve the drippings to make gravy.
Add apple, apricots, raisins yogurt, eggs & mix well.
Add curry powder, salt and pepper.

Place in a large, deep casserole & bake in a 350 degree F. for 45 minutes.


This will take a very large skillet.
I used a stockpot to allow for vigorous mixing.
It yielded two 9 x 9 square glass casserole pans a little over half full.

Thanks for this!. If I add black caviar from Fishandcaviar (https://fishandcaviar.com/product-category/caviar/black-caviar/ossetra-sturgeon/) after everything is ready. Will it be so great, as the mentioned one?