what are some traditional Russian dinner items?

Answer 1

Russian Friendship Tea Mix
This is a delicious orangey tea that just smells wonderful! I portion out some of the mix in little holiday ziploc baggies to give as gifts at the holidays. A nice way to present this tea is to fill a zip-plastic baggie with some of the tea mix and place in a gift mug. This is an instant version of the real Russian tea, which is more like a hot fruity tea punch. Imagine a warm, sweet spiced apple cider, only with a citrusy/orange taste instead. This will not taste like a brewed black tea.
4 cups mix 5 min 5 min prep

1 1/2 cups sugar (or less, to taste)
2 cups instant Tang orange drink
1/2 cup sweetened iced tea mix powder
1 envelope unsweetened lemonade mix
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves

Combine all ingredients well and store in an airtight container.
To use, fill a mug with boiling water and stir in 2-3 teaspoons of mix, to taste.
If all you can find is presweetened lemonade, then use the amount of dry mix needed for a 2 quart pitcher according to the package instructions and leave out the sugar.

Russian Tea Cakes
48 servings 19 min 10 min prep

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
powdered sugar

Heat oven to 400 degrees F.
Beat butter, 1/2 cup powdered sugar and the vanilla in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour and salt.
Stir in nuts.
Shape dough into 1-inch balls.
Place about 2 inches apart on ungreased cookie sheet.
Bake 8 to 9 minutes or until set but not brown.
Immediately remove from cookie sheet; roll in powdered sugar.
Cool completely on wire rack.
Roll in powdered sugar again.

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
3-4 servings 1½ hours 30 min prep

1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving

In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
About the Times, Prep time is mostly frying time, and Passive time is the chilling time.

Russian/Doukhobour Borscht
The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.
24 servings 1½ hours 30 min prep

STOCK
20 cups water
28 fluid ounces canned tomatoes, including liquid, mashed and divided
6 medium potatoes, peeled and quartered
3 medium carrots, chopped small
2 medium onions, chopped small
1 tablespoon salt
2 medium red beets, scrubbed and cut in half
4 tablespoons butter
1/2 cup whipping cream
BORSCHT INGREDIENTS
6 tablespoons butter, divided
2 medium onions, chopped small
8 cups thinly shredded green cabbage
3 medium potatoes, peeled and cubes 1/2 "
2 cups cauliflower florets
3 large celery ribs, chopped small
1 large green pepper, seeded and diced
1 large sweet red pepper, seeded and diced
1 teaspoon fresh ground black pepper
4 tablespoons dried dill weed or 1/2 cup finely chopped fresh dill
2 teaspoons fresh lemon juice
1/4 teaspoon ground cayenne pepper (optional)

In a large (8 quart) cooking pot, add water and bring to boil.
Add 1/2 cup of mashed tomatoes, quartered potatoes, chopped carrots, chopped onions, salt and beets and return to boil.
Reduce heat to medium and cook uncovered for 15 minutes or until potatoes are just cooked.
Meanwhile, begin to prepare all vegetables.
When potatoes are cooked, remove with a slotted spoon into a mixing bowl.
Add 3 tablespoons butter to potatoes, mash well.
Stir in whipping cream, mixing well to incorporate; set aside.
In a large frying pan, melt 3 tablespoons butter, add chopped onions and saute' until just softened, about 5 minutes.
Add remaining mashed tomatoes and simmer uncovered until reduced to a creamy consistency.
The sauce will be thickened.
Cover, reduce heat to keep warm.
In another large frying pan, melt the remainder 3 tablespoons butter, add 4 cups of shredded cabbage and on medium heat, fry until softened and very lightly browned, about 15 minutes, DO NOT BURN.
Remove from heat and set aside.
To the cooking pot, add cubed potatoes and 1/2 cup of tomato-onion mixture.
Cover and cook for 10 minutes.
Add cauliflower and celery and continue to boil gently until potatoes are just tender.
Stir in remaining 4 cups of raw shredded cabbage and return soup to boil.
Reduce heat; stir in mashed potatoes, fried cabbage and remaining tomato-onion mixture.
Add diced green and red peppers, freshly ground black pepper, dill weed, lemon juice.
Return to boil and cook for 3 more minutes.
Cover and reduce heat to just warm and let borscht sit for 30 minutes for flavors to blend.
Remove beets and discard or eat them separately.
The beets are for coloring only.
Adjust seasonings to taste.
If borscht is too sweet to your liking, stir in some additional lemon juice.
If desired, serve with a sprinkle of cayenne pepper.
Refrigerate any unused portions.
Traditionally, medium or sharp cheddar cheese pieces and fresh bread or buns are served with the borscht.

Russian Cabbage Rolls (Golubtsi)

6 servings
1 large head of cabbage
1 lb ground beef
1/2 lb ground turkey or ground pork
1 medium potato, shredded
1/2 cup old-fashioned oatmeal, combined with enough milk to cover for moistness
1 tablespoon Worcestershire sauce
1 tablespoon Grey Poupon mustard (optional)
1 tablespoon prepared horseradish (optional)
1 clove garlic, minced
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon dill weed
1/4 teaspoon gingerroot
1 tablespoon parsley
Sauce:
2 (10 3/4 ounce) cans condensed golden mushroom soup
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (optional)
1 teaspoon Shilling Lemon Herb Seasoning
1 1/2 cups water
1 tablespoon parsley

Make 4 large slits around the core of the cabbage. Submerge cabbage stem side down in boiling water. Cook on medium heat until cabbage is bendable. Remove. cut large leaves in half, set aside. Combine all ingredients; mix well (Exclude the mustard and horseradish sauces if spice isn't your way of life). Place 1 tablespoon mixture in each leaf and roll up, set into a 12x7x2 inch baking pan or large casserole dish.
Combine soup and water in pan, bring to a boil.
Add remaining ingredients, cook over medium heat until slightly thickened.
Pour sauce over rolls.
Bake in a 375 oven for 1 hour or until light to medium brown and gravy has thickened.
Cool slightly and serve with a tossed salad and dinner rolls.
*Fresh ginger may be used to substitute for the powder

Answer 2

Borscht

Answer 3

Lots of Vodka, Borscht, and Beef Stroganoff!

Answer 4

Deviled eggs but instead of incorporating the mayonnaise into the egg and onions a dollop of mayonnaise is placed on the top of the halved egg which is filled with onion sauteed along with the yoke.

Their mayonnaise is thicker than ours the mayonnaise made in America.