Russian simple recipies?

Question

Hi, I want to make salads, like those ones with green peas, beets, meat etc....
And there is one with mushroom but I have no idea of names at all, you make it in the oven.
And one I think is made with cream cheese or something like that; pardon my ignorancy, I have tried them but do not know the names.
Or any other simple ones that you might know of.

thanks

Answer 1

http://www.russianfoods.com/recipes/view/_hide_/default.asp

Answer 2

2 medium potatoes
2 carrots
1 medium beet
1 medium white onion
10 ounces dill pickles
10 ounces russian sauerkraut
1 (16 ounce) can kidney beans or cannellini beans
4 tablespoons sunflower oil or olive oil
Boil the beet, carrots, and potatoes in one pot with the skins on. The beet takes about an hour and a half to cook. Potatoes take about half an hour. Carrots take about 15 minutes. Check if vegetables are done by piercing with a knife or fork. A knife should easily go through the beet.
Peel and cube the vegetables. Mix them in a large bowl. Mince the onion and add to the bowl.
Cube the pickles one by one and add them to the bowl until the desired amount of pickles is added. 10 oz is an approximate amount.
Add sauerkraut to the bowl in small amounts until the desired amount of sauerkraut is achieved. Same deal as pickles. Note: Russian sauerkraut has carrots in it and no fennel seeds. If Russian sauerkraut is not available, use regular sauerkraut.
Add the beans and the oil to the bowl. I prefer to used boiled beans instead of canned, but that adds an extra step.
Mix and refrigerate for a few hours, overnight preferably. Serve cold.

Answer 3

GRIBY V SMETANE
(Mushrooms in Sour Cream)

1 pound large mushrooms, thickly sliced
3 tablespoons sweet butter
1 1/2 tablespoons all-purpose flour (about)
1 cup dairy sour cream
1 teaspoon fresh lemon juice
Salt and pepper
Minced dillweed (optional)

Cook mushrooms in hot butter for 7 minutes, stirring frequently with wooden spoon. Stir in flour. Cook over moderate heat for 5 more minutes. Stir in sour cream and lemon juice. Cook for 10 minutes, stiring frequently, until sauce is the consistency of heavy cream. The water content of mushrooms varies, and if teh sauce appears too thin, stir in a litttle more flour 1/2 teaspoon at a time. If too thick, thin down with a little hot water. Season lightly with salt and pepper. Sprinkle with dill. Serve warm, not bubbling hot. Makes 8 servings.

Note: The mushrooms may also be put in a 1-quart baking dish, sprinkled with grated cheese, and lightly browned under the broiler.

Answer 4

The dessert you element out must be Paskha (distinct spellings), this is oftentimes served at Easter, with Kulich. My grandmother made it with curd cheese. Mushrooms are used a lot in eastern Europe - once you've lengthy gone into the woodland early one morning interior the fall, after the rain, and picked them your self. do not try it except you comprehend which ones are fit to be eaten! My father ought to easily fry the tops with slightly butter, and they were delicious. One kinfolk way is to slice the mushrooms; chop some good smoked 1st Baron Verulam and fry till golden. upload the mushrooms and fry till eventually cooked. (Sliced onions are non-obligatory.) Then take off the nice and comfy temperature, stir in soured cream (or creme fraiche) till you've a creamy sauce, then warmth gently back and serve with boiled potatoes with chopped sparkling dill on properly. it is remarkable 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. typically smoked 1st Baron Verulam and onion. all forms of pastries are made with the yeast dough - you could spread sweetened cheese on them, then bake them.

Answer 5

very good soup!!!

Ingredients
400 g beef.
2 average red beets.
200 g cabbage.
4 little potatoes.
1 carrot.
2 tomatoes.
1 ts vinegar.
salt, pepper to taste.
parsley, dill and spring onions.

Answer 6

This is a great website for all sorts of recipes. I use it all the time & it has tons of ethnic as well:

www.allrecipes.com

Answer 7

http://www.russiansalad/recipes.com