Does anyone have any TRUE Russian Recipies they would like to share?

Question

i spent a summer with people from europe and LOVED the food!

Answer 1

Russian Roast

Ingredients
6 potatoes, cubed
2 onions, sliced
3 tbs vegetable oil
1 kg beef boneless rump roast
pepper
1 c sour cream
1/2 cup water
1 tb flour
1 ts lemon juice

Method
Cook and stir potatoes and onions in oil over medium heat until onions are tender, about 10 minutes. Remove potatoes and onions with slotted spoon. Cook beef in remaining oil, turning occasionally, until brown on all sides, about 15 minutes; drain.
Add potatoes and onions to beef; sprinkle with water and pepper. Mix sour cream, water and flour with fork until smooth; pour over potato mixture. Heat to boiling; reduce heat. Cover and simmer 1 hour.
Stir in lemon juice. Cover and simmer until beef is tender, about 30 minutes longer.
Garnish with fresh dill if desired.
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Piroshki with Buckwheat

Ingredients
DOUGH:
2 1/2 t dried yeast
Pinch of sugar
5 tbsp warm water
2 1/2 oz butter
1 lb flour
Pinch of salt
8 tbsp milk
2 eggs

FILLING:
8 oz rasha (buckwheat groats)
1 medium onion
1/4 lb fresh mushrooms
1 hard-boiled egg

Method
DOUGH: Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place.Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough. Leave to rise until it has doubled in volume.Knead again and roll out. Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape. Brush the inner edges with a little milk to help them seal firmly. Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden
brown: or fry them, uncoated, in deep fat.

FILLING: Cook the kasha in salted water for about 15 minutes until soft but not mushy. Drain well and combine with chopped hard-boiled egg, chopped fried onions, and chopped mushrooms saute'ed in butter. Add seasoning and herbs to taste. Allow the mixture to cool thoroughly in the refrigerator and add little pieces of very cold butter. Use immediately.

Answer 2

The dessert you mention might be Paskha (various spellings), which is generally served at Easter, with Kulich. My grandmother made it with curd cheese. Mushrooms are used a lot in Eastern Europe - after you have gone into the forest early one morning in the autumn, after the rain, and picked them yourself. Don't try it unless you know which ones are safe to eat! My father would just fry the tops with a little butter, and they were delicious. One family way is to slice the mushrooms; chop some good smoked bacon and fry until golden. Add the mushrooms and fry till cooked. (Sliced onions are optional.) Then take off the heat, stir in soured cream (or creme fraiche) until you have a creamy sauce, then heat gently again and serve with boiled potatoes with chopped fresh dill on top. This is wonderful made with a mixture of mushrooms - cepes, chestnut and button, etc. Curd or cottage cheese is often used as a filling for piroshki, or piroggen - small yeast-dough pasties with a filling. Often smoked bacon and onion. All kinds of pastries are made with the yeast dough - you can spread sweetened cheese on them, then bake them.

Answer 3

This is my favorite recipe from my Mother in Law. It's a russian salad that they would make in Russia on New Years Eve

Salad Olivier

Ingredients:
5 potatoes
3 carrots
4 eggs
1 pound boiled chicken
1/2 pound green peas
2-3 dill pickles salt to your taste
1 cup mayonnaise


Method:
Boil potatoes and carrots in skin (it helps to keep vitamins), then
cool them down and peel them. Boil eggs and boil chicken. Chop potatoes, carrots, eggs, chicken, dill pickles into 1/2 inches squares. Add green peas and salt. Trust your own taste, everything must be in proportion.
Stir mayonnaise in. Mix the salad and refrigerate for a
while.

Answer 4

Smothered Red Peppers Paprikash (Russian Lech
3 tbsp Vegetable oil [used FF
Broth]
2 Medium-size onions, cut in
Half and thinly sliced
1 Scant t sweet Hungarian
Paprika
6 large Red peppers, cored, seeded,
And cut into medium-thick
Strips
3 Canned Italian plum
Tomatoes, drained and finely
Chopped
2 tsp Tomato paste
1/3 cup Chicken broth, or more if
Needed [used FF chicken
Broth]
each Salt and freshly ground
Black pepper, to taste
1 1/2 tbsp Red wine vinegar
1/8 tsp Sugar, or more to taste


1) Heat the oil in a large skillet over medium heat. Add the onions
and saute' until softened but not colored, 5 to 7 minutes. Stir in
the paprika and toss with the onions until they are deeply colored.

2) Add the peppers and continue to saute', stirring occasionally, for
another 10 minutes. Do not allow the vegetables to brown.

3) Stir in the tomatoes, tomato paste, broth, and salt and pepper.
Allow the mixture to boil, reduce the heat, cover, and simmer the
peppers until very tender, about 30 to 35 minutes, adding more
liquid, a little at a time, if it evaporates.

4) Off the heat, stir in the vinegar and sugar and allow the mixture
to cool.

5) This can be served warm, at room temperature, or cold.

Serves 4 [as a side dish]

Variation: Use roasted red peppers instead of fresh. You'll probably
find this requires less cooking time, and requires more sugar to take
the edge off the roasted red peppers and prevent them from dominating
the dish.



Rice Kasha with Cheese recipe -
Cuisine: Russian
· Ingredients
1 1/2 c rice
3 c water
200 g grated cheese
2 tb butter
salt
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

· Method
Wash rice under running water. Fry it in butter until light brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese.



Noodles with Field Mushrooms recipe -
Cuisine: Russian
· Ingredients
200 g noodles
3 tb butter
1/2 c sour cream
2 ea eggs hard boiled
5 ea field mushrooms
1/2 c dried and finely ground bread-crumbs
salt
pepper
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

· Method
Mix cooked noodles with butter, sour cream and chopped hard boiled eggs. Chop finely field mushrooms and fry with salt and pepper in oil for 15 minutes. Grease a skillet with butter, put a half of noodles in the bottom, cover it with mushrooms, and then put the rest of noodles on the top. Sprinkle the top with dried and finely ground bread-crumbs and butter. Bake in the hot oven for 15 minutes.



Kotmis Satsivi (Roast Chicken with Walnut Sauce) recipe -
Cuisine: Georgian?, Yield: 4
· Ingredients
3 to 3 1/2-pound chicken
4 tablespoons of melted butter
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Freshly ground black pepper


Walnut Sauce

2 tablespoons of butter
2 tablespoons of finely chopped onions
3 teaspoons of finely chopped garlic
1 tablespoon of flour
1 1/ 2 cups of chicken stock, fresh or canned
2 tablespoons of red wine vinegar
1/8 teaspoon of cloves, powdered
1/8 teaspoon of cinnamon
1/8 teaspoon of cayenne
1 bay leaf
1/8 teaspoon of powdered saffron
1 tablespoon of finely chopped parsley
1/4 teaspoon of salt
3 ounces of shelled walnuts, pulverized


*Note: If some of the units or abbreviations look unfamiliar to you, click here.

· Method
While the chicken is roasting prepare the sauce. In a heavy 10 to 12-inch skillet, melt 2 tablespoons of butter over high heat. Add chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. Stir in the flour, mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer uncovered for about five minutes. Taste for seasoning. Carve the chicken into quarters and arrange them attractively on a deep serving platter.



Beef Stroganov with mustard recipe -
Cuisine: Russian
· Ingredients
2 lbs Tenderloin of beef - cut into very thin strips
10 Allspice berries- freshly ground (2 tsp. dried ground)
1/4 lb. Butter (2 Tbs. reserved)
3 Tbs. Flour
2 cups Estouffade (brown veal stock may also be used)
1 tsp. dijon mustard
2-4 Tbs. Sour cream (more as desired)
Salt and pepper to taste

To make one gallon Estouffade*
2 lbs. Veal bones
2 lbs. Beef Bones
1 Unsmoked ham knuckle
1 lb. Mirepoix - coarsely cut
1/2 lb. onion
1/4 lb. carrot
1/4 lb. celery
10 oz. Tomato paste
Sachet d'epices
Salt to taste ( optional)
6 qts. Cold water

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

· Method
* can be stored for up to three days in the refrigerator or up to three months frozen To make Estouffade:

Preheat the oven to 450F. Rinse all of the bones and dry them thoroughly. Arrange the bones in a roasting pan and roast in the oven 30 to 40 mins. until a rich brown colour is achieved.
Transfer bones to a stockpot and add ham knuckle. Add water and bring the mixture slowly to a boil. Simmer, skimming the surface as necessary. After about 41/2 hours brown the mirepoix and tomato paste in the same roasting pan. when vegetables are soft and very slightly carmelized add to the stockpot. Deglaze the roasting pan with water and add to the stock. Add the sachet d'epices. Simmer an additional hour (approx. six hours in all). Strain. Season tenderloin with salt and allspice. Saute' the beef in butter to desired doneness. Remove from pan and keep warm. Lower heat and add 2 Tbs. butter and 2 tbs. of the flour. Add more flour if needed. Fry lightly over moderately low heat until the roux slowly turns a golden straw colour. Gradually add the Estouffade, whisking constantly to avoid lumping. When well blended add mustard and a little pepper. Simmer over medium heat about ten mins. Add sour cream to pan, stirring constantly until desired consistency is reached ( to cover back of a spoon). Reheat meat in the sauce taking care that the sauce does not boil.
Serve.