Russian Recipes Reviews

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They say that tastes differ. Some like fruits and vegetables, others – can’t live without meat. Still others prefer fish dishes. Oddly enough, eating habits can be, explained by the position of the sun and moon in relation to the constellations.

People belonging to a fire sign (Aries, Leo, and Sagittarius) are usually love hot and exciting food, seasoned with hot spices.

Fire signs, especially Aries, deal well with the meat diet. They accept only freshly-prepared food.
          
All the Leos are avid gourmands. They are able to create beautiful dishes at their own recipe, but they are bored with every day cooking.
          
Sagittarians love fatty foods and are interested in foods of different nations. "Cooking without borders" – this is for them.
           
All fire signs like strong worming drinks, vodka, brandy, or strong tea.
         
Signs Gemini, Libra and Aquarius belong to air element.

Gemini can often be limited to small snacks instead of thorough lunches and dinners. Their diet consists of vegetable salad, anything dairy, crispy pastry. From drinks they prefer dry wines, cocktails with fruit.
         
For Libra most important is the quality of products, their freshness, appearance. Libra like salted and smoked fish, poultry dishes, dietary cooked. They prefer not to fry chicken but stew it in the sauce.
         
Aquarius enjoys experimenting with food, making incredible combination, and then entertains with it their friends and relatives.
          
All air signs love to eat in the company of people they like.
             
Earth signs are Taurus, Virgo, and Capricorn. These signs try different diets, nutrition systems by themselves and steadfastly follow them; therefore they more likely achieve the desired result.
              
Taurus is the biggest fan to eat at any time of day, although for him it is contraindicated. They are unpretentious in food but they require it to be tasty and appetizing in appearance.
              
Virgos prefer vegetarian food. Vegetable salads are their favourite food but they don’t give up cheese, coffee and sweets as well.
              
Capricorns are also experiencing demand for coffee, but don’t give up cold meat, poultry.
              
Terrestrial signs need to eat on time, otherwise they will feel bad. From beverages Capricorns love not only coffee but also fragrant sweet not very strong wine, liquor, vermouth.
              
Cancer, Scorpio, Fish are water marks and they like liquid.
 
Cancer cannot live without soup, Scorpio – without a lot of tea, and Fish adore fish soup and they should always have soft beverages, compote on the table.

All water signs are partial to fresh fish and mushrooms. They always have first dish in their diet, and the second dish must always be served in the sauce.
               
Strong alcohol is contraindicated to water signs, so they treat beer.
               
When choosing a diet, you should remember that the sign of the Zodiac determines not only the character traits, but also the strengths and weaknesses of our body.

By Lyudmila Chernysh

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The art of cooking fascinated many Russian people.

Natalia Nikolaevna Pushkina kept a notebook where she wrote down recipes of different dishes.

Nobles S.G. Stroganov himself invented some dishes. The beef stroganoff (Stroganov style meet) has been a part of menu of exquisite dishes for a long time now.           

Great Russian scientist D.I. Mendeleyev was the author of many articles for the encyclopaedia Brockhaus and Efron. And those were the articles not only in chemistry or engineering. Here you can meet with such names as "Dumplings", "Jam", "Compote". Mendeleev felt great responsibility and seriousness to these articles. In them, he gave advice on how to keep the jam, which berries to pick to make it, how to prepare sugar covered fruits and dry jam.

In today Russia many books on cookery are being published where the ancient Russian recipes are gathered as well as recipes of modern compilers.

Here are some titles of the books: "The Traditions and Cuisine of the Slavs", "Easter and the Fast. Tradition. Rites. The Best Recipes "," Domestic Pickles.”

In the last book you can find everything for those who care about clean food, grow vegetables and prepare them for future use: recipes pickles, pickled, pickling, jams, and drying.     

And here is another book – "The Holiday Table". The content is marvellous:

1.  What to cook on the weekend – 10 variants of dinners, fully completed for each season.
2.  15 Menu festive dinners.
3.  Desserts for Special Occasions.
4.  Snack table.
5.  If you have unexpected guests visiting.
6.  Drinks for the holiday table (both alcoholic and non-alcoholic).
          
 Here, for example, the menu of one of weekend lunches:

         1.  Appetizer. Herring with vegetables and mayonnaise.
         2.  Goose soup.
         3.  Beef Stroganoff with potatoes "pile".
         4.   Dessert. Quinces, baked in a cream sauce.

Implementation of such a menu is rather difficult task. But once a week, if funds allow, making a dinner for the family is a joy.

Ingredients for Beef Stroganoff:

-  800 gr of meat from the sirloin, and better, if it is beef or veal,
-  70 grams melted butter,
-  1 onion,
-  1 tbsp. flour,
-  1 teaspoon of prepared mustard,
-  1 tbsp. tomato,
-  2 tbsp. sour cream,
-  2 cups of broth.

For Garnish:  500 gr. potatoes, 2 cups of deep-frying oil, salt to taste.

Cut the meat along the grain with thin slices of length 3-4 cm. Sprinkle them with pepper (to taste), salt and flour. In a pan fry the onions in butter until golden. Then add meat to the onion and fry quickly over high heat (the juice will thicken and soak the meat).
Follow the process and do not be distracted because everything happens very quickly.
Check to be sure that meat is not burnt; otherwise it will lose its taste.

Shift ready meat to the pan with the sauce, cover it with lid and put to steam for 20 minutes to allow the meat to soak the sauce.
 
To make the sauce for this stage of cooking meat  rub well the flour and butter, stir in hot broth, pouring slowly and stirring constantly to obtain the mass of smooth consistency, boil it and then add the mustard, tomato, sour cream. Mix all – the sauce is ready.

Ready Beef Stroganoff is served separately in a metal cup. Deliver fried potatoes "pile” separately also.
To prepare fried potatoes “pile” cut fresh potatoes into "sticks" (thickness of two stacked match). Rinse “sticks” with water and dry it on a towel.  Heat the oil in a saucepan and drop dried potatoes “sticks” into oil. As soon as potatoes became golden, take it off, salt it slightly.  Warm potatoes before serving by sprinkling it with slightly warmed butter.
 
Piquant dish is ready. Bon Appétit!

By Lyudmila Chernysh

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Many Russian families especially in small villages make bread at home, and each housewife may have her own recipe adding some specific ingradients. I still remember how testy was the bread made by my grandmother when I stayed with my grandparents in small village in Smolentsk region not very far from Moscow.

Here is some recipe for making your own bread:

Ingredients

3 to 4 cups all-purpose flour
4 cups rye flour
2 cups whole bran cereal
2 packages active dry yeast
2 tablespoons instant coffee crystals
2 tablespoons caraway seed
1 tablespoon sugar
1 teaspoon fennel seed, crushed
2 cups water
1/3 cup molasses
cup butter or margarine
1 square (1 ounce) unsweetened chocolate
2 tbsp vinegar
1/3 cup cold water
1 tbsp cornstarch
Oven 375o

Method:
In a large mixer bowl combine 3 cups of the all-purpose flour, 1 cup of the rye flour, the whole bran cereal, the yeast, coffee crystals, caraway seed, sugar, fennel seed, and 1 tablespoon salt. In a saucepan heat together the 2 cups water, molasses, butter or margarine, chocolate, and vinegar just till warm (115o to 120o) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in mixer bowl. Beat at low speed of electric mixer minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 cups rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon.

Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 9 minutes total). Dough may be slightly sticky because of the rye flour). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till nearly double. (1 to 1 hours).

Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to a 6- to 7-inch diameter. Cover; let rise till nearly double (30 to 45 minutes). Bake in a 375o oven for 50 to 60 minutes or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool.

Meanwhile, in a small saucepan combine the cup cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 minute more. Brush over hot bread. Make 2 loaves.

Author: Sandy Y.

Sandy is a food lover who has been into food business for more than 20 years. She shares her experience in cooking tips, recipes as well as healthy cooking way.

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Russian Black Bread

There ’sa nice tangy bite to this hearty dark rye that still has a tender crumb, thanks to bread flour. Cocoa and coffee powders darken the loaf, and caraway and fennel seeds impart just a bit of licorice flavor.  

How to Make Italian Meatloaf with Tomato Sauce

This recipe makes one large Italian meatloaf, or lots of spicy meatballs which can be shallow fried. It’s served with a tomato and roasted red pepper sauce. … 200g fine pork mince; 200g fine veal mince; 70g prosciutto crudo, very finely chopped; 1 tbsp grated Parmesan cheese; 2 tbsp tomato ketchup; 1 large egg; 3 slices of white bread, ground into breadcrumbs in a blender; Handful of flat-leaf parsley, finely chopped; Salt flakes and freshly ground black pepper …   

Brussels Sprouts with Pancetta (Bacon)

I made Brussels sprouts (maple glazed, with caramelized onions and bacon) for my family’s Thanksgiving dinner for the first time ever, and they were burnt to a black, baby cabbaggious crisp. … so I do not celebrate anything but since my birthday is right fef around the corner in Jan, I like the following (in no particular order): A perfect Mac ‘n Cheese, a lovely plate of Steak Tartare or a plate of incredible cheese, good crusty French or Italian bread and a good wine. 

Pan roasted salmon bread salad

Still, I was intrigued when I saw this recipe in the October edition of Food & Wine. After all, if it’s roasted, that means it must be warm, right? Yep. And true to form, I found it both strange and delightful! … kosher salt & freshly ground black pepper. 1 lb. salmon, cut into 2-inch chunks. Heat oven to 450 degrees. Toss bread and 1 Tbsp. olive oil in a large bowl. Add bread to a roasting pan. Roast 5 minutes, until bread is lightly toasted.

Black Bread with Manchego, Marmalade, and …

They say you eat first with your eyes. I love the contrast of these ingredients: black pumpernickel baguette, salty Manchego, sweet-tart orange-tangerine marmalade, crunchy hazelnuts, and black Himalayan …  

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The cuisine of Russia has a rich history and offers a wide variety of dishes. You can find Russian recipes that have simiraty with homemade food recipes of Russian neighbours, Ukraina or Belorussia. My wife has Ukranian roots and she prepares food using different recipes. 

Golubtsy are one of my favourites dishes.

Here is the recipe my wife uses rather often.

         Rissoles rolled in cabbage leaves

400 g minced meat (beef)
125 g rice
1 medium cabbage head
1 onion
1 table spoon of  flour
2 tbsp of tomato paste 
2 tbsp of butter
2 tbsp of vegetable oil
4 tbsp of soured cream
0.5 litre of water
parsley, dill finely chopped
Pepper and salt to taste
1 litre of water to cook cabbage leaves

How to cook:

1.  Cook rice.
2.  Chop onion and fry it in butter until golden brown.
3.  Mix together meat, rice, fried onion, add salt and pepper to taste.
4.  Separate cabbage leaves.
5.  In a large pan boil water and cook cabbage leaves for approx. 3-4 min.
6.  Take the leaves out, drain, then fill each leaf with meat mixture.
7.  Wrap each leaf making meat parcels (golubtsy), each parcel to be
   sealed by folding in the cabbage at each end to start, tie parcels (cooking string).
8.  Lightly fry parcels in vegetable oil turning frequently.
9.  Put golubtsy into a large saucepan and put them aside.
10. Make sauce in a separate pan: heat 0.5 litre of water, add soured cream, tomato paste, flour, salt  and pepper to taste .
11. Heat  the sauce, add it to the parcels to cover  and simmer for 40 min.

12. To serve, place golubtsy on hot plates, pour over the sauce and sprinkle with chopped parsley  and dill.
         
 Serving option:
     Golubtsy is delicious when served alone, but may also be served with new potatoes, fresh vegetables or salads.

Enjoy eating!

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There are many Russian recipes for fish meals. Here you will find one of them.

Herring in a fur coat  is very popular in Russia. Russians call it "seledka pod shuboi".
As an excellent starter it can often be found on the table in every home among other salads.
Vodka accompaniment is optional.

Ingredients:

-   2 medium boned salted herrings
-   2 big cooked beetroots, peeled and grated
-   2 big cooked potatoes, thinly sliced
-   2 hard boiled eggs, fine grated
-   1 medium onion, cut in half and thinly sliced
-   2 medium Granny Smith apples, peeled, cored and grated
-   mayonnaise

Divide all the ingredients in two halves with the exception of the fish.

Method:

Peel the skin from the fish, take all bones out, and cut the fish into bite-size pieces.

Then start to arrange layers:

1. Arrange the sliced potatoes on the bottom of the serving dish. It’s recommended to use a glass serving bowl, so it’s possible to see many layers of the salad.
2. Place herrings over the potatoes.
3. Pour boiled water over the onions in order to reduce the smell; shake off water and cover the fish with onions.
4. Spread with mayonnaise.
5. Create the next layer of the grated eggs.
6. Spread mayonnaise.
7. Place a layer of grated apples.
8. Add a layer of the grated beetroot.
9. Spread with mayonnaise.

Repeat the layering in the same order starting from the sliced potatoes until all the ingredients have been used.
Spread mayonnaise over the last beetroot layer.
For the final touch crown the salad with the line grated egg.

Finally put the dish into the fridge for an hour, in order for the combination of flavours to envelop into the salad.
The end result will look like gateaux.

Enjoy your meal!

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In Russian cuisine this cold vegetable soup is called okroshka. The soup recipe is very simple, but the result – delicious and refreshing. 

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In Russian recipes reviews we want to give you as much information about Russian cuisine, food and recipes as possible using different resources. Here is an article where you can find interesting information about Russian food and some tips for visiting Russia. 

Russian Food: are You Ready?

This very Englishman asked us to inform you about Russian food you are going to eat here. This is what we are going to dwell upon today.

Russian people are very anxious about food. The former Soviet Union joined together 15 nations and we all know various national dishes. We know both their names (that are often hard to pronounce) and the way of cooking. Once my fellow guy bet with an Italian chef that he would cook a better pizza than this Italian guy. It was a real event highlighted by mass media! As a result my fellow lost the bet because he couldn’t know that the chef could cook much better than what he did in his caf! He had neither time nor desire to work doing all his best for mass production!

Indeed, Russian people like both cooking and eating. Almost all our women are excellent cookers because they learn in the family first, then – at school, then – competing with their girlfriends (who’s the best cooker?).

Here is the story. One of our former translators came to visit us not so long ago. She lives in States now and perhaps, some of you remember her. Her name’s Indira. She is a wonderful and friendly person. She married an American guy. We asked her about everything, including American food. You know what she said? She has cooked meals herself twice for the whole year of staying there! It sounds fantastic for any Russian woman! We cook at least twice a day (breakfast and dinner), sometimes – lunch. On weekends we spoil our close people with something tasty (some baking for example). Twice a year is incredible! However, the majority of Russian people cannot afford restaurants so often. Our average salary is 150$ and a dinner at a restaurant costs at least 20$.

So, it is much cheaper to cook food on your own in Russia. By the way, ask your sweetheart about her favorite dish and I’m sure she will be happy to tell you about her cooking specialty!

So, what do we usually eat? (I hope, guys, you’ve had your meal already or we warm up your appetite!)

Breakfast. There are people who prefer to avoid breakfast at all or drink a cup of coffee. But they are not numerous and I’m not one of them. In general, we eat eggs, porridges, sausages, macaronis, pancakes, milk products like cottage cheese, cheese, sandwiches, flakes and… perhaps, some remains of yesterday dinner. Our breakfast gives us energy till lunch. It is well known that the period from 9 a.m. to 11 a.m. is the best time for working. So breakfast is very important.

Lunch. It usually consists of three dishes and a drink that are a salad, soup, the main dish and some juice (or compote, tea, mineral water, etc.).

Dinner – salads, some snack and the main dish (meat or fish with vegetables, rice, macaroni and so on as garnish). Perhaps, wine or beer… or something stronger…
What Russian food do you know? Cabbage soup (shchi), red-beet soup (borsch), ravioli (pelmeni), caviar (ikra), pies (pirozhki), pancakes (blini)? If you know at least some of them you are quite ready to visit Russia!

If you don’t feel like eating traditional Russian food don’t be scared of starving in Russia! For example, in Kazan there are a lot of restaurants and cafes where you can try Chinese, Turkish, Italian, Georgian, European and Indian food. Besides, we have MacDonald’s where you can eat American food. Oh, just don’t beat me, American guys…

At last I’d like to give you a kind piece of advice (from our Englishman). Before buying a hotel accommodation with breakfast included please find out their menu. Perhaps, you like this English guy, are going to give your money but not to be able to stuff yourself with these ‘rich’ sausages and porridges. Maybe you’d better buy some fruits and eat them in your room? Or just order a cup of coffee. Food can be very expensive in some Russian hotels and restaurants, so, you’d better enquire about what you are going to eat before paying.

However, the best and most romantic variant… I’ll tell you and make you envy…

The best alternative is to rent an apartment with your future wife and wake up in the morning feeling a wonderful smell of the breakfast she is cooking for you.

Have a good meal!

Author: Irina Chernoff

I am 28 years old Russian female, working in dating field for almost 7 years and my specialty is dating articles for ChanceForlove Russian Online Dating

Article Source: http://EzineArticles.com/?expert=Irina_Chernoff

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Russian recipes reviews Russian Borsch recipe.

All About Borsch – The Traditional Russian Beetroot Soup

Borsch – one of the most traditional vegetable soups of Eastern Europe, dating back to the end of 18th century. The main ingredients are red beets that give it a strong red color. Not greatly popular in US, beets are widely used in Russia, Ukraine or Poland. They however have a great nutritional and health benefits as they are loaded with antioxidant that helps the body against heart disease, certain cancer especially colon cancer and even birth defects. Betacyanin is the pigment that gives beets their red color; this pigment is responsible for its many health benefits.

Among other varieties of Borsch it is worth mentioning so cold "green borscht" which is made from sour grass as a main ingredient.

Borsch was brought in North America with arrival of Russian, Ukrainian, Polish and Jewish emigrants and is always served in many Russian restaurants through out New York City, especially in Russian capital of America – Briton Beach.

For the most Americans that think of red Borsch as something that comes from the glass jar of the kosher section of the supermarket, it may come as a surprise, that the main variety of Borsch, is a hot Borsch. Prepared on a broth from pork or beef on a bone, bed beets, potatoes and cabbage, hot borscht is usually served with sour cream, clove of garlic and a piece of dark rye bread.

The cold borsch is meatless and is most popular served ice cold on a hot summer day, garnished with cubed fresh cucumbers, radishes, scallions and sour cream.

Author: Yefim Furlender

You can find our favorite Borsch recipe on http://www.mamasrecipes.net/recipes/?recipe=23

Article Source: http://EzineArticles.com/?expert=Yefim_Furlender

Russian Borsch Recipe

Step by step cooking video tutorial “How to cook authentic borsch” sponsored by Wagg.it.  

Russian Borsch Recipe

Permalink | 10 comments | Add to del.icio.us Post tags: beet, Borsch, borscht, for, recipe, recipes, red, Russian, soup, ukrainian Related posts Red fruit omelette (0) Watercress soup with chur…  

Borsch (Russian) 

Borsch: Submitted by: Robin | Date Added: 6 Jun 2009. Listed in: Russian Ingredients. 1 c navy beans,dry 2 1/2 lb beef,Lean 1/2 lb slab bacon 10 c cold water 1 bay leaf 8 whole peppercor… 

Russian Borscht

Russian Borscht is one of our symbols! Looking for borsch recipe? Want some pics?It’s all riiiiight here!   

Russian Borsch

Now, this recipe may seem strange, & let me tell you, I had my doubts as well. But, this is very tasty and good! I made this for a big group of people, (there were 36 of us & we had other authentic Ru…  

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Russian "pelmeni"

Just ONE is called a "pelemen." But many are called "pelmeni" and they are one of the most traditional (and delicious) of Russian dishes. Making or eating just one is near impossible. Most people associate pelmeni with Siberia, and many recipes and references to the dish call it Siberian dumplings or Sibirskie pelmeni. Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia. They are closely kin to "pot stickers," "pierogies," and other similar dumplings found in many cultures.

The Russian variety traditionally is made of flour, milk, one egg, and salt. The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced pork, onions, garlic, salt, and pepper. Pork is often preferred because it makes for a very tender, juicy pelmeni. Pelmeni should never be dry.

The most traditional way of making pelmeni is by hand. You simply take a circle of dough, spoon in a little filling, fold the top edge of the circle over the filling, sealing it to the bottom edge very tightly with your fingers. Next, join the ends and pinch closed.

Set a large pot of water to boil. Once the water is boiling, add two teaspoons of salt, approximately 15-20 pelmeni, and three bay leaves. Boil until filling is completely cooked, remove the pelmeni into a bowl, and serve with sour cream, soy sauce, hot mustard, and pepper.

For many generations, making pelmeni has been a fun activity for Russian families. Tradition dictates that the whole family gathers round the table, from young to old, and helps to make the dumplings while talking, singing and laughing. It is not at all unusual to enjoy a bit of vodka during pelmeni manufacture! Pelmeni are a popular holiday dish.

Many Russian families make thousands of pelmeni and freeze them. There are few more convenient, spirit-warming, filling dishes on a cold winter’s day than Pelmeni.

Another tradition associated with pelmeni is to place silver coins inside a few of the dumplings. Good luck is predicted to the ones who find a coin in their pelmeni. Also, if you find a bay leaf in your bowl of pelmeni, you will have good luck.

For modern convenience, pelmeni-making molds were invented which are really just to press through the two layers of dough and filling, sealing as it goes.

Author: Olga Timokhina

To make pelmeni easier, buy authentic pelmeni cooking molds.

Olga Timokhina, Russian authentic clothing http://www.rusclothing.com

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Russian pelmeni

Russian Pelmeni is like a Russian dumpling, or an Italian ravioli (He doesn’t like when I call it that)… See more here: Russian pelmeni.  

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What would all those dinner parties be like without some of that beef stroganoff? But, Russian food offers more than just stroganoff. From kulich, which is an iced orange and lemon type of a cake to creamy salmon blinis – Russian food rocks!

So, welcome to the world of authentic Russian food recipes and cuisine, Russian Recipes reviews – the perfect place for all those foodies out there and all those people who are absolutely in love with Russian culture. In a typical Russian recipe cookbook, you’ll probably find a great number of delicious dishes (hors-d’oeuvres, desserts, main courses, beverages, and so on). Right from the ancient times till present day, you’ll find tales and even different tastes from the most popular ethnic dishes of the Russian, Russian cooking, Armenian, Ukrainian, Georgian, Byelorussian and many other such cuisines splashed all over the Internet.

The Russian cuisine however has always been an all time favorite, and you are cordially invited to join in the fun and learn how to make some of these simple yet absolutely delicious dishes.

Smoked Salmon and Potato Blinis

For extravagantly delicious starters, this recipe for Russian potato Blinis is served with vegetable pickle and smoked salmon.

Ingredients:

• Smoked salmon, 12 slices.
• Crme frache, 12 tbsps.
• Lemon wedges to serve.

For the Potato Blinis:

• 225 grams of peeled and chopped potatoes.
• Salt to taste and freshly ground black pepper.
• Milk, 45 ml.
• Self-raising flour, 75 grams.
• 4 eggs, separated.
• Soured cream, 45 ml.
• Vegetable oil, for frying.

For the Vegetable Relish:

• White wine vinegar, 75 ml.
• Castor sugar, 30 grams.
• 225 grams of cucumber, cut into strips.
• 75 grams of radish, cut into strips.
• 1 spring onion, cut into strips.
• 5 grams of mustard seeds.

Procedure:

Start by boiling the potatoes in salted water until they become tender. Drain the potatoes well and then mash them with some milk. Transfer these mashed potatoes to a large mixing bowl and allow them to cool. Next, beat the egg yolks, flour and the soured cream together. Season this with the salt and pepper. Then, whisk the egg whites until it becomes stiff and then use a metal spoon to carefully fold these egg whites into the mashed potato mixture.

Heat the oil in a large frying pan and add about 3 to 4 tablespoons of the potato Blini mixture. Fry this over a medium flame until it sets and then turn the Blinis over to the other side and make sure both sides are lightly browned. Once this is done, remove and keep them warm. Now, repeat this process until all the Blini mixture has been used.

In the meantime, start preparing the topping. Heat the sugar and vinegar together in a small pan. Bring the mixture to a boil and let it simmer for about 2 minutes, and then set aside to cool off. Stir the radish, cucumber, mustard seeds and spring onions.

While serving, put two of these potato Blinis on each plate. Top each Blini wish a dash of crme frache and then serve with a slice of smoked salmon. Add a spoonful of the vegetable pickles on top of this salmon and then garnish the dish with a wedge of lemon on the side.

Mushroom Stroganoff served with Mustard and Chive Mash
The original version of this vegetarian stroganoff was created and perfected in honor of the Count Stroganoff. This vegetarian adaptation however makes a very good substitute.

Ingredients for the Mash:

• 750 grams of peeled and cut potatoes.
• 20 grams of margarine or butter.
• Wholegrain mustard, 1 tbsp.
• Milk or Soya milk, 150 ml.
• 1 tbsp of chopped chives.

Ingredients for the Stroganoff:

• 40 grams of margarine or butter.
• 3 finely chopped shallots.
• 3 finely chopped cloves of garlic.
• Half a tsp of paprika.
• 500 grams of white mushrooms, chopped.
• Brandy, 1 tbsp.
• Thick double cream, 150 ml.
• Finely chopped dill, 1 tbsp.
• A pinch of salt to taste.
• Freshly ground black pepper.
• 2 tbsps of finely chopped parsley, to garnish.

Procedure:

Start by steaming or boiling the potatoes until they turn tender. Drain them and then return to the pan. Mash the potatoes and then add the mustard, chives and butter. Heat the milk and then pour over the potatoes and beat the mixture.

While making the Stroganoff, melt the rest of the margarine or butter in a pan. Add the garlic and shallots and then cook for about 5 minutes. Add the mushrooms and paprika and cook until it softens. Next, add the brandy and then stir in the dill and cream. Season with salt and pepper and then heat the mixture gently. Now, cover to keep it warm.

To serve, place equal portions of the mashed potatoes on each plate. Spoon the Stroganoff over the top and then garnish with parsley.

By Natasha Bantwal

Crockpot Beef Stroganoff

This recipe for Beef Stroganoff is one of our family’s favorites. It’s unbelievably easy to make — just throw everything into a crockpot and walk away!

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Serves 2, Preparation time 30 mins max. If you’ve got some mushrooms lying around that need eating, this one’s perfect. 

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Delicious recipes from age-old favorites to specialty dishes. Using simple ingredients found in most homes, these cherished recipes return to basics offering easy to prepare, nutritious meals.We’re sure you’ll enjoy every one of Grandma’s Hystad’s great recipes, Plus bar mixes, tips.

To save space on your computer, make a few files and name them Russian soup, etc. You can then copy and paste only articles you would like to save. This article is just a few special recipes, of hundreds of Grandma Hystad’s Recipes, bar mixes, cooking and cleaning tips.

CONTENTS

RUSSIAN BORCH SOUP

UKRAINIAN CABBAGE ROLLS

ITAKIAN SPAGHETTI

CHINESE BEEF AND POTATO PATTIES

LIGHTSIDE

POLISH PYROGY

DUTCH APPLE PIE

WINE

RESPONSIBLE DRINKING

RUSSIAN VEGETABLE SOUP Borch

2 pounds beef, with soup bone.

2 carrots.

1 medium head of cabbage.

2 average-sized onions.

6 average-sized potatoes.

2 cups canned tomatoes.

6 whole pepper kernels.

1 bay leaf.

A few sprigs of dill.

Cup chopped beets.

Cover meat with cool water and bring to a boil.
Let simmer until almost tender. Add water if necessary
to keep meat covered. One hour before serving, add chopped
vegetables and seasoning. Potatoes may be cooked separately
before serving. When ready to serve, remove from heat and
add sour cream.

UKRAINIAN

Golubtzi, (cabbage rolls)

1 large head of cabbage

pound hamburger

1 cup rice, cooked

1 onion

2 tablespoons fat

1 teaspoon salt

teaspoon pepper

1 10-ounce can tomato soup

Cup sour cream

Remove leafs from cabbage head. Cook in salt water for 5
Minutes, or until leaves are flexible. Drain and cool.
Add ground meat, cooked rice, and seasoning. Put a tablespoon
of the mixture on each leaf. Roll and place each in a baking pan,
pour undiluted tomato soup over them. Bake at 350 for 45 minutes or until tender.

Serves 6. Option: Add sour cream 5 minutes before serving.

ITALIAN SPAGHETTI

1 pound hamburger

1 average onion

2 green peppers

1 teaspoon salt

1 tablespoon fat

pound spaghetti

Mix the meat, chopped onion and green pepper. Add salt. Shape meat into small balls and fry until brown. Make a sauce with the following:

cup chopped onion cup grated cheese

2 green peppers cup catsup

1 quart strained tomatoes 1 tablespoon paprika

cup sugar teaspoon mustard

1 teaspoon salt cup chopped celery

Mix together all the ingredients for the sauce and let simmer 1 hours. Add meatballs and simmer 1 hour longer. Cook spaghetti in salt water until tender. Drain.

Chinese Beef and Potato patties

A dish enjoyed by the whole family, but children love it.

8 oz. beef

8 oz. potatoes

1 egg yolk

a small onion chopped finely

1 tablespoon salt

1 tablespoon soy sauce

Cook potatoes until done, mash. Mix in egg yolk
and salt. Add chopped onion with 1 tablespoon oil,
then add round beef. Brown for 4 minutes. Add soy
sauce and mix with potatoes. Shape into golf size balls,
flatten into cookie size. Heat the cooking pan, grease with
oil. Medium heat to brown the cookies, turn to brown both
sides. If you use an electric skillet, set it at 340. When
control light blinks, turn to other side.

LIGHTSIDE

A rabbi, a priest and a pastor were all in a boat together
fishing.
The pastor said to the others, "I think I am going to go over to
that shore and sit down." So he gets out of the boat, walks across the water and sits down on the shore.

Then, the priest says to the rabbi, "I think I am going to go
over and join him." So, he does the same as the pastor and sits next to him on the shore.

The rabbi thinks to himself, "well if they can do it, so can I".
He climbs out of the boat, but he falls right down in the water.

The priest says to the pastor, "should we have told him about the rocks".

POLISH PYROGY

Everyone enjoys this dish. It’s one I could eat every day.

Dough

5 cups flour

2 cups warm water

1 tablespoon salt

4 tablespoons oil

3 eggs

1 tablespoon vinegar

Mix flour and salt together.

Mix eggs, oil and water to make 2 cups.

Make well in flour add water mixture.

Mix well then knead. (the more you knead the better).

Roll dough flat, thin and cut into 2-3 inch squares
Put filling (below) in each, seal edge, and use flour to pinch
seal shut.

FILLING

Mashed potatoes.

Course cottage cheese.

Salt and pepper.
Mix together until course.

Drop into boiling water and boil for 5 minutes. Do not place to
many in boiling water at one time as they all should have enough
room to float to top.

After cooking place in different pot and add butter, or
place in frying pan, add butter, and (onions) if you
prefer. Fry for a few minutes untill they start turning
a light brown. Can then be served with or without sour cream.

Dutch Apple Pie.

3 cups sliced apples.

1 cup brown sugar.

4 tablespoons butter.

3 tablespoons flour.

1 teaspoon cinnamon.

3 tablespoons cream.

Pastry for 9-inch crust.

Combine flour, sugar and cinnamon. Cut in butter with a pastry
blender. Place sliced apples in an unbaked pie shell. Sprinkle
crumb mixture over tope. Add cream. Bake at 375 for 45 minutes
or until apples are soft, and a rich syrup has formed.

DINNER WINE

SPARKLING WINES

The most popular are Champagne and sparkling Burgundy.

Champagne, can be served before dinner, with or without appetizers;
With most dinner entre; and with dessert. In straw color, pink or red. Always served chilled.

Sparkling Burgundy is red and a bit dry. Served chilled with red meats and game.

John McClain

1 oz scotch

I teaspoon syrup

A few dashes of Angostura bitters
Combine with ice; shake.
Strain and add ice.

Java Cooler

1 oz. gin

1 teaspoon lemon juice

A few dashes of angostura bitters

Tonic water

RESPONSIBLE DRINKING

If you have teenagers, or in fact any adult, impress on them
the risks of driving while intoxicated. Statistics demonstrate
many fatal road accidents are caused by drunk drivers.

If you’re having a party, provide food with drinks.
Offer non-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a
075 reading. One drink is equal to about 1.5 oz. of whisky or 2
bottles of beer. The rate of elimination for each hour after
drinking has stopped is 015. A 200 pound person, after 1 drink
produces a reading of .019, so you can see there is a big difference due to weight.

As a host it is your duty to make sure no one leaves your party impaired. Have some one drive them home

Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.

You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

Recipes to try

I keep coming across some really good recipes and save them for later. Which means they almost always get lost in the wild bookmark jungle.

Recipes á la Yum

We have scoured the minds of friends and foe searching for their quintessential recipe. Odd, interesting, classic. There are trillions of recipes – let us seek out the best!

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Here are two traditional Finnish Easter recipes. Both are unusual, both are the opposite of quick and easy. But then, that was usually the case in the olden days.   

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My wife likes to make something different for meal. Additionally to her own Russian recipes she use recipes from other countries. She found many interesting recipes in Italian Cuisine.

Here is one of them, Potato Pie.

In this potato pie mozzarella cheese and anchovies are used for added flavour.
It’s very similar to the potato "gateau", prepared in middle-class Neapolitan kitchens; this, however, is filled with mozzarella and ham.

Ingredients to make this meal:

- 2 lb (1 kg) baking potatoes;
– 1 can (1 lb / 500 g) peeled tomatoes, chopped salt;
– 1/4 can (2 oz /60 ml) extra virgin olive oil;
– Freshly ground pepper;
– 10 oz (315 g) mozzarella, sliced;
– 8 anchovy fillets in oil, chopped;
– 1 teaspoon dried oregano.

Preparation and cooking:

- Boil the potatoes in their skins in salted water.
– Place the tomatoes in a colander and sprinkle with salt. Allow to drain for 10-15 min to rid them of moisture.
– Peel the potatoes and force through a sieve. Mix in half the oil and salt and pepper.
– Oil the round pizza tray and spread the potato over it. Arrange the mozzarella slices on the potato layer and scatter anchovies on top.
– Preheat oven to 200 deg C. Arrange tomatoes over the potatoes, sprinkle with oregano and with rest of the oil.
– Bake for 20 min.

Serve hot sprinkled with chopped parsley.

Enjoy your meal!

Italian style skatefish fillet in potato pouch recipe like rombo …

Italian style skatefish fillet in potato pouch delicious italian style dish like rombo con patate italian recipes blog.  

Italian Recipes

Written on April 3rd, 2009 by Recipe Lady. Serves 4. 4 1/4 cups of flour 2 eggs 1.5 pound of ricotta cheese 1/2 cup freshly grated parmigiano cheese plus extra for sprinkling pinch of salt & pe…  

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Get tips for making whipped cream for zabaglione tartlets with phyllo dough in this free cooking video with an Italian dessert pastry recipe. 

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Stuffed onion recipe from Genoa: delicious and easy to prepare. Ingredients: 6 large onions; 1 veal steak; 3 eggs; 50 g Parmesan cheese; 1…   

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If you are not keen to smoke salmon blini, are you in the mood for some hot and spicy food? Here’s the real deal – try out these spicy chili recipes…

There are times when you want to chuck the bland food and feast on some lip-smacking spicy food, which will make your taste buds, come alive! The first ingredient that comes to your mind when you think about spicy food is obviously – chili. Be it the slender and spicy green chilies, the fiery red ones or the wide variety of chili peppers – there are a lot of recipes, which make use of these chilies as the main ingredient instead of treating them as an add-on spice. If you are looking for spicy chili recipes, you won’t be disappointed, because I have put together in this article, a hot sizzling appetizer as well as a lip-smacking entre. Although the Mexican cuisine is especially known for its use of chilies, there exist so many other cuisines which are an equally rich resource of delicious and spicy chili recipes.

Chili Paneer Pakora – Bite-size Chili Appetizers from Indian Cuisine

Pakoras are fried snacks in the Indian cuisine, which can be made with chilies as well as a wide variety of ingredients like onions, potatoes and spinach. These crunchy bite sized appetizers can be a great accompaniment for the afternoon tea or even be used as finger foods served with cocktails at the party. The pakoras are green chilies, which are dipped in a spiced chickpea batter and then deep-fried. The fiery chilies combined with a little bit of salt, sugar, slight tang of lemon juice and a mushy cottage cheese (paneer) filling creates a perfect concoction of all the flavors that blend into these heavenly bite-sized crunchy appetizers with soft delicious cores!

Ingredients:

• Fresh green chilies – 15
• Fresh grated cottage cheese – cup
• Chickpea flour – 1 cup
• Salt – 2 teaspoons
• Cumin powder – 2 teaspoons
• Coriander powder – 2 teaspoons
• Sugar – 1 teaspoon
• Lemon juice – 2 teaspoons
• Grated onion – 1 tablespoon
• Baking soda – teaspoon
• Bishop’s weed – teaspoon
• Oil (for deep frying)

Preparation:

First of all, cut the green chilies along their length and remove all the seeds and veins. You don’t want your appetizers to be too hot – seeding the chilies will help you to get the perfect amount of spiciness.

Mix the lemon juice with salt and sugar in a separate bowl. Now, allow the chilies to marinate in this lemon juice mixture, so that the chilies absorb the tanginess and the sweet and salty flavors. Allow the chilies to soak in this mixture for at least fifteen minutes.

Meanwhile, mix the grated cottage cheese with a teaspoon of salt, a teaspoon of sugar, cumin powder, coriander powder and the grated onion in a mixing bowl. Make sure that the ingredients are mixed thoroughly.

Now, take another bowl and mix the chickpea flour with salt, sugar, bishop’s weed and baking powder. Mix these dry powders thoroughly and then add water to make a batter with a consistency that is suitable for deep-frying.

Now, take the marinated chilies out of the lemon juice and fill them with the cottage cheese filling. Stuff the chilies in such a way that the slit gets sealed completely.

Now, dip the stuffed chilies in chickpea batter and deep-fry immediately. Fry, until it turns golden. Remove from the oil and transfer onto a plate covered with paper napkins (to soak the excess oil).

Transfer immediately onto the serving plate and serve hot with a refreshing chutney or a tangy ketchup.

Chile con Carne – Spicy Mexican Stew

Now known as the official dish of the US state of Texas, Chile corn carne, literally means peppers with meat. This spicy stew made with hot chili peppers, garlic, onions, cumin, tomatoes, beans and beef makes a perfect spicy entre, which is common in several American restaurants. Pepper, garlic, cumin and cinnamon spice the beans and beef, a splash of red wine gives it a crisp taste, the tomatoes add a dash of luscious tang and a generous sprinkle of freshly chopped coriander makes it refreshingly delicious!

Ingredients:

• Crushed garlic cloves – 2
• Olive oil – 2 tablespoons
• Finely chopped onions – 2
• Red wine – 2 glasses
• Ground beef – 2 lbs
• Chopped tomatoes – 3 cups
• Tomato ketchup – 2 tablespoons
• Red chilies – 2
• Cumin powder – 1 teaspoon
• Coriander powder – 1 teaspoon
• Cinnamon powder – teaspoon
• Ground black pepper
• Red kidney beans – 4 cups
• Freshly chopped coriander

Preparation:

First of all, heat the olive oil in a pan and fry the onion and garlic. Fry, until the onions turn translucent and start turning a light shade of pink.

Now, add the ground beef and saut it in the oil for about two minutes. Immediately, add the red wine after five minutes and allow the beef to get cooked in the wine juices for about five minutes.

Add the chilies, cumin, chopped tomatoes, the ketchup, cinnamon and pepper. Add salt to taste as well.

Allow the stew to simmer for about 45 minutes, until the stew thickens. Once thickened, add the kidney beans and cook again for about fifteen minutes.

Once cooked, transfer in the serving bowl and sprinkle with generous amounts of fresh chopped coriander.

Grilled sweet spicy chili pork ribs recipe

A recipe for grilled sweet spicy chili pork ribs. 

Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette Recipe 

Fire-Roasted Tomato and Bread Salad with Spicy Vinaigrette Recipe. 8Mar2009 Filed under: Recipes Author: danky. Grilled bread and tomatoes give this salad wonderful toasty flavors… 

Chili Cheese Dog Recipe, only for fastfood pervert

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What would all those dinner parties be like without some of that beef stroganoff? But, Russian food offers more than just stroganoff. From kulich, which is an iced orange and lemon type of a cake to creamy salmon blinis – Russian food rocks!

So, welcome to the world of authentic Russian food recipes and cuisine – the perfect place for all those foodies out there and all those people who are absolutely in love with Russian culture. In a typical Russian recipe cookbook, you’ll probably find a great number of delicious dishes (hors-d’oeuvres, desserts, main courses, beverages, and so on). Right from the ancient times till present day, you’ll find tales and even different tastes from the most popular ethnic dishes of the Russian, Armenian, Ukrainian, Georgian, Byelorussian and many other such cuisines splashed all over the Internet.

The Russian cuisine however has always been an all time favorite, and you are cordially invited to join in the fun and learn how to make some of these simple yet absolutely delicious dishes.

For extravagantly delicious starters, this recipe for Russian potato Blinis is served with vegetable pickle and smoked salmon.

Ingredients:

• Smoked salmon, 12 slices.
• Crme frache, 12 tbsps.
• Lemon wedges to serve.

For the Potato Blinis:

• 225 grams of peeled and chopped potatoes.
• Salt to taste and freshly ground black pepper.
• Milk, 45 ml.
• Self-raising flour, 75 grams.
• 4 eggs, separated.
• Soured cream, 45 ml.
• Vegetable oil, for frying.

For the Vegetable Relish:

• White wine vinegar, 75 ml.
• Castor sugar, 30 grams.
• 225 grams of cucumber, cut into strips.
• 75 grams of radish, cut into strips.
• 1 spring onion, cut into strips.
• 5 grams of mustard seeds.

Procedure:

Start by boiling the potatoes in salted water until they become tender. Drain the potatoes well and then mash them with some milk. Transfer these mashed potatoes to a large mixing bowl and allow them to cool. Next, beat the egg yolks, flour and the soured cream together. Season this with the salt and pepper. Then, whisk the egg whites until it becomes stiff and then use a metal spoon to carefully fold these egg whites into the mashed potato mixture.

Heat the oil in a large frying pan and add about 3 to 4 tablespoons of the potato Blini mixture. Fry this over a medium flame until it sets and then turn the Blinis over to the other side and make sure both sides are lightly browned. Once this is done, remove and keep them warm. Now, repeat this process until all the Blini mixture has been used.

In the meantime, start preparing the topping. Heat the sugar and vinegar together in a small pan. Bring the mixture to a boil and let it simmer for about 2 minutes, and then set aside to cool off. Stir the radish, cucumber, mustard seeds and spring onions.

While serving, put two of these potato Blinis on each plate. Top each Blini wish a dash of crme frache and then serve with a slice of smoked salmon. Add a spoonful of the vegetable pickles on top of this salmon and then garnish the dish with a wedge of lemon on the side.

Mushroom Stroganoff served with Mustard and Chive Mash
The original version of this vegetarian stroganoff was created and perfected in honor of the Count Stroganoff. This vegetarian adaptation however makes a very good substitute.

Ingredients for the Mash:

• 750 grams of peeled and cut potatoes.
• 20 grams of margarine or butter.
• Wholegrain mustard, 1 tbsp.
• Milk or Soya milk, 150 ml.
• 1 tbsp of chopped chives.

Ingredients for the Stroganoff:

• 40 grams of margarine or butter.
• 3 finely chopped shallots.
• 3 finely chopped cloves of garlic.
• Half a tsp of paprika.
• 500 grams of white mushrooms, chopped.
• Brandy, 1 tbsp.
• Thick double cream, 150 ml.
• Finely chopped dill, 1 tbsp.
• A pinch of salt to taste.
• Freshly ground black pepper.
• 2 tbsps of finely chopped parsley, to garnish.

Procedure:

Start by steaming or boiling the potatoes until they turn tender. Drain them and then return to the pan. Mash the potatoes and then add the mustard, chives and butter. Heat the milk and then pour over the potatoes and beat the mixture.

While making the Stroganoff, melt the rest of the margarine or butter in a pan. Add the garlic and shallots and then cook for about 5 minutes. Add the mushrooms and paprika and cook until it softens. Next, add the brandy and then stir in the dill and cream. Season with salt and pepper and then heat the mixture gently. Now, cover to keep it warm.

To serve, place equal portions of the mashed potatoes on each plate. Spoon the Stroganoff over the top and then garnish with parsley.

Here is the video from Canada, something close to Russian.

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Russian Blini

Authentic Russian Blini served with butter, a traditional dish for celebrating the upcoming end of winter. 

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The website owner makes a commission if you decide to purchase any products recommended on this page.

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If you have any questions regarding the content in Russian Recipes Reviews website, about the products that are mentioned, or just any questions at all don’t hesitate to contact me at the following address. I’d also love to hear any feedback on the site if you’ve found it helpful or have some ideas about how I can improve the site in some way.

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