Recent Posts: Page 31 of 53
Russian Fried Pies with Meat and Rice StuffingOctober 29th, 2011 in Beef, Main Dishes by Julia Volhina
Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.
This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.
Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).
How to Make Unsweetened Yeast DoughOctober 22nd, 2011 in Tips, Advices & How-to by Julia Volhina
Yeast dough is commonly used for baked pies and fried pies/dumplings (pirozhki/pyrizhky).
Slavic cuisine features pies with various sweet and savory stuffing, and they all are usually prepared with dough as simple as this one.
Dough for small pies doesn’t usually require time for rising, you can start assembling them as soon as dough is kneaded: when you are finished with last one – first is ready to to fry/bake.
For whole piece pies you may need to set dough aside for 20-30 mins before cooking to rise.
Crepes with Boiled Meat and Rice StuffingOctober 15th, 2011 in Beef, Main Dishes by Julia Volhina
A cup of beef broth with a couple of meat and rice stuffed crepes will always remind me of my childhood: mom used to cook these all the time.
There is always boiled meat left over from cooking broth, and stuffing crepes with it is easy way to prepare a nice meal to go with it.
Assembled meat and rice stuffed crepes can be stored in fridge for couple of days – you just need to warm them up by frying right before serving.
And if you cook a way too much (as I usually do) just seal some portion of stuffed crepes in a bag and freeze them up, this way you will always have some fresh stuffed crepes when you need to prepare some food fast.
Clear Beef Broth with VegetablesOctober 8th, 2011 in Hot Soups, Soups by Julia Volhina
Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?
All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.
Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.
Baked Peaches with Chocolate and Ginger StuffingOctober 1st, 2011 in Desserts by Julia Volhina
We bought a big box of peaches on our way back home from vacation in South Carolina ocean side. They were very ripe and sweet and most important they were a lot, much more than we can eat in 2, even for longer time.
Even after eating big portion of them fresh and handing some out, there were still some left. It was a time to cook peaches before they spoil.
I found this recipe for stuffed baked peaches, and must say that baked peaches become one of my favorite desserts – cooked peaches are very tender and flavorful.
I will definitely improvise more in this direction once my hands get ahold of more peaches to try various stuffings.
Russian Zucchini PasteSeptember 24th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
This is recipe of zucchini paste from my mom: easy to cook, contains only vegetables (zucchini, tomatoes and onions) and is very-very tasty.
I usually eat this paste on bread toast, for breakfast or as a snack; however it is also a nice side dish to help increase vegetable servings in your daily diet.
Zucchini paste can be served warm or cooled down.
Beef Stroganoff with Mushrooms and CreamSeptember 17th, 2011 in Beef, Main Dishes by Julia Volhina
This recipe features a small modification to the beef stroganoff recipe I posted earlier, but a good one: a cup of cream and cremini mushrooms give this dish a very rich taste.
Field mushrooms will also work good in this recipe, but cremini are the best.
As usual, I suggest serving beef stroganoff with a side of boiled buckwheat, it tastes great with mushrooms and cream and, of course, beef.