Posts Tagged With: russian recipes

Tomato and Apple Salad

Here’s another easy summer salad that you and your kids might like (minus the onion for the kids, probably).

Salad Ingredients:

6 tomatoes

2 apples (I prefer green, but any apples would work well)

2 hard-boiled eggs

1 onion

 

Dressing:

2 tablespoons of vegetable oil

1 tablespoon of lemon juice

salt and pepper

 

Directions: Thinly slice salad ingredients, toss with the dressing, and enjoy!

Categories: Russian Food | Tags: , , , , , , | 2 Comments

Cool as a Cucumber: An Easy Russian Salad

Coat of arms of the Union of Soviet Socialist ...

Summer is a great time for salads. Any salads, but especially the lighter ones, with green vegetables and light oil dressings. So, I’d like to share with you some recipes for Russian summer salads. And they are different from American green salads. How? Most American green salads involve a lot of leaves: spring greens, spinach, or some type of lettuce. And that’s great. But sometimes, as you reach into the mysterious depths of your fridge, you can’t find any of those leaves, or maybe you just want a change.

So, try this one:

Salad Ingredients:

2 medium cucumbers
2-3 medium tomatoes
1 onion (I prefer red)

Dressing:

1-2 tablespoons of vegetable oil
(sunflower oil is traditionally used in many Russian salads, but you can be a rebel and use something else!))
1 tablespoon of white vinegar
1 garlic clove (finely shredded)
(a lot of Russian recipes tend to use garlic: perhaps, it’s because it was one of the few readily available spices in the Soviet Union, or maybe, it’s because of the proximity to Transylvania and all its vampires…)
salt and pepper (to taste)
1 tablespoon of horseradish (okay, okay, it’s optional!)

Directions:

Thinly slice tomatoes, cucumbers, and onions. Add the dressing. Mix and enjoy!

Categories: Russian Food | Tags: , , , , , , , , , , , | 3 Comments

Garlic Eggplant with Soy Sauce and Honey

Aubergines from http://www.usda.gov/oc/photo/9...

Eggplants have always fascinated me. The first encounter with an eggplant I remember was in kindergarten. We were supposed to make a collage out of vegetable shapes that the teacher gave us. I got some pictures of carrots, potatoes, tomatoes — all on thin paper, nothing unusual. And then… the teacher gave me a thick velvety shape. It was dark purple; it felt soft to the touch; and it glistened in the light. That was a picture of an eggplant. At home, I begged my mom to make something out of eggplants. She did, but I felt disappointment. It tasted a little bitter and too strong for my kindergarten palate. It was nothing magical, nothing like that thick velvety shape I got in school. As I got older, I never really liked eggplants, but I always felt compelled to buy them and experiment. Why? Mr. Freud would have some answers for it, I’m sure. My answer is a simple and delicious recipe below. Finally, the eggplant lived up to that first impression it made on me many years ago. Thick, velvety, mysterious, and yummy. I hope you enjoy it, too!

 

Ingredients

2-3 medium eggplants

6-8 garlic cloves (adjust to taste, of course. For me, more is always better.)

2-3 tablespoons of soy sauce

1-2 tablespoons of honey

some butter for sautéing

fresh cilantro, dill, or parsley to garnish

 

Steps

1. Peel garlic cloves, thinly slice them, and saute them in a pan with butter.

2. Wash and cut eggplants into thin slices. Their shape doesn’t matter. Just make them thin so they cook faster.

3. Add honey and soy sauce. Mix and cook until eggplant is soft. Add butter and/or a little water if the pan gets too dry. Be careful when adding water to a hot pan to avoid burning yourself if the water heats up too quickly. Just add a little at a time.

4. When the eggplant is soft, remove from heat, put in a serving dish, and sprinkle some fresh cilantro, dill, or parsley on top.

5. Enjoy!

Categories: Russian Food | Tags: , , , , , | 5 Comments

Olivier Salad for a Russian New Year’s Eve

English: Russian Olivier salad

This salad is named after Lucien Olivier, a famous Belgian chef who worked in a fancy Moscow restaurant in 1860’s. Olivier’s original recipe was never disclosed, but everybody knew the main ingredients of the beloved salad and added others according to their own taste and availability of certain types of food, so many versions of this salad exist. Here’s one. Feel free to experiment!

 

Ingredients:

2 boiled potatoes (boil first, then peel)
1 medium carrot (boiled)
2 hard-boiled eggs
1 can of green peas
1 grated apple
1 bunch of green onions
1 pickle (and/or half a cup of sauerkraut)
1 medium cucumber (peeled if tough skin)
salt
mayo (you can mix mayo and yogurt or mayo and sour cream for a milder taste)

 

Steps:

The key to this salad is to chop everything in really small pieces. The salad tastes better when everything is chopped small (green peas are small, right? — use their size as a guideline).

To see more Russian recipes, click here.

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Avocado: A Russian Story

Deutsch: Matjes, frisch aus dem Fass, Hamburg

When avocados first appeared in Russian stores, most people had no idea what to do with this exotic and weird… fruit? or vegetable? Nobody had a clue. But lack of knowledge did not stop people from experimenting. Avocados were boiled, fried, baked and put into soups. Well, you can imagine the results (or maybe  you shouldn’t!).  Avocados were interesting, but tasted too bland and too fatty (for a vegetable) to a typical Russian palate.

 

So, somebody came up with the following radical recipe:

 

Ingredients:

 

1 avocado

3-4 hard-boiled eggs

1 medium yellow onion

6-8 slices of pickled herring

mayonnaise

 

Directions:

Chop everything and mix. The key here is what kind of herring you get — pickled is the best one. Don’t get any kind of herring that tastes sweet (no herring in wine sauce, etc.). Try it if you dare!

For more Russian recipes and Russian stories, click here.

Categories: Russian Food | Tags: , , , , , , , , | 3 Comments

Easy Russian Recipes are Now Easy to Find

Skeletal handsScary, isn’t it? But not as scary as finding the right recipes on my blog has been recently. Now the good news.

Click here to find the list of all my recipes from this blog.

 

As for the scary stuff, I’ll save it for my books!!

Categories: Russian Food | Tags: , , , , , , , , , , , , , | 4 Comments

Russian Borsht (Red Beet Soup)

 

Borsht

Borsht

 

Ingredients:

 

2 medium beets

 

2 medium carrots

 

1-2 tomatoes

 

1-2 potatoes (optional)

 

1/4 head of cabbage

 

1 onion

 

2 tablespoons of tomato paste (or more — experiment and see what you like)

 

Butter for sauteeing

 

Broth (chicken, beef, or vegetable) or soup base

 

Salt and pepper

 

Dill, cilantro, or other herbs you like

 

Steps:

 

1) Peel and grate beets and carrots.

 

2) Peel and thinly slice onion.

 

3) In a medium saucepan, saute beets, carrots, and onion until soft. Add tomato paste. Instead of tomato paste, you can use ketchup and/or tomato/pasta sauce. Different combinations will create different results, so experiment and see what you like.

 

4) Fill the pot with broth (or water + soup base)

 

5) Add chopped cabbage, thinly sliced tomatoes, and diced potatoes. Potatoes are optional.

 

6) Add salt, pepper, and dried herbs (if you’re using dried herbs).

 

7) Cook on low heat until cabbage and potatoes become soft.

 

8) Serve with fresh dill or cilantro. Some people like to eat borsht with a dollop of sour-cream (or plain yogurt).

 

Categories: Russian Food | Tags: , , , , , , , , , , | 2 Comments

Beets and Mushroom Salad

English: A bundle of organic beets from a loca...

English: A bundle of organic beets from a local farm food co-op program. (Photo credit: Wikipedia)

This is my first post in defense of beets. When I mention beets, most of my American friends seem to recoil in horror.

Why??? Beets are not that bad. Not bad at all. Actually, they can be quite delicious. Granted, I grew up with beets.

 

Well, not literally, but I ate a lot of beets, like everyone else in Russia.

 

Beets, carrots, potatoes, and cabbage were available and cheap, so they made their way into many recipes.

Here’s one:

Ingredients:

2 medium beets

1 medium onion

1 pound of mushrooms

2 eggs

Dill, cilantro, or parsley — or some combination of these greens

Salt

Mayonnaise

Butter for sauteing

Steps:

1. Boil eggs and beets until eggs are hard-boiled and beets feel soft when you stick a fork in them. Peel beets AFTER cooking. Peel the eggs after cooking, too, but you know that :). Slice/cut beets and eggs into small bite-size pieces. Small is good for this salad because smaller pieces will allow for flavors to mix more.

2. Saute’ sliced mushrooms and sliced onion in some butter until onions are golden and translucent.

3. Toss everything together with chopped greens, mayonnaise and salt.

Categories: Russian Food | Tags: , , , , , , | 4 Comments

Chicken Liver Pate

Chicken Liver Pâté

Chicken Liver Pâté (Photo credit: TheCulinaryGeek)

Ingredients:

1 pound chicken livers

1 medium carrot

1 medium onion

1/2 cup of butter (1 stick) — or 1/2 cup of plain cream cheese

1 teaspoon of salt (adjust to your taste)

oil or butter for sauteeing

Steps:

1. Boil the livers until soft, changing the water a couple of times to avoid bitterness.

2. Saute carrot and onion.

3. Blend the cooked livers, sauteed onion and carrot, salt, and butter (or cream cheese) in the food processor.

4. When mixed thoroughly, cool and serve. This pate tastes great on French bread.

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Russian Mushroom Soup (clear broth)

Mixed Mushroom Soup

In Russia of my childhood, picking mushrooms in the forest was one of the favorite summer activities for kids and adults. Many adults knew which mushrooms to pick and how to cook them, and mushroom soup was a very popular dish. Nowadays, I tend to pick up mushrooms in the grocery store — it’s not as exciting, but probably much safer.

Ingredients:

16 oz (or more!) of mushrooms

1 medium onion

1 medium carrot

2-3 medium potatoes

1 tablespoon of soup base

butter for sauteing

salt, pepper, and bay leaf

Steps:

1. Cut off the stems from the mushrooms.

2. In a medium soup pot, saute mushroom stems with thinly sliced onion.

3. When the onion is translucent, fill the pot with water. Add soup base. Instead of water, you can use broth — in that case, you don’t need the soup base.

4. Add sliced mushrooms, sliced carrot and cubed potatoes.

5. Cook on low heat until potatoes and carrots are soft.

6. Add salt, pepper, and bay leaf.

7. Serve the soup as is or with fresh dill and/or sour cream (or yogurt instead of sour cream).

8. Enjoy!

Categories: Russian Food | Tags: , , , , , | 26 Comments

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