Russian Recipes ReviewsGreat Recipes From Russia And Other Origins

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

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Russian Borsch Recipe

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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

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