My potato recipes



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Shrimp, Egg and Potato Layered Salad

February 8th, 2014 in Salad Recipes by Julia Volhina

This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.

I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.

This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.

Zuppa Toscana (Italian Sausage Soup)

June 22nd, 2013 in Hot Soups, Soup Recipes by Julia Volhina

Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).

This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.

Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.

Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.

Potatoes Fried with Garlic and Caraway Seeds

April 27th, 2013 in Side Dish Recipes by Julia Volhina

An easy yet tasteful side dish to make. It goes well with meat or poultry or a vegetable main dish.

Caraway seeds in combination with garlic give this dish some fragrance and interesting taste.

A hint: you can boil potatoes well in advance and fry them right before serving to get side dish ready when main course is.

Potato and Mushroom Stuffed Dumplings

March 9th, 2013 in Main Dish Recipes, No-meat by Julia Volhina

I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.

Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.

You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.

Already boiled dumplings can be warmed up on a skillet with a bit of butter.

Turkey Pie with Grated Potatoes

December 29th, 2012 in Main Dish Recipes, Turkey by Julia Volhina

It took me a bit of time to master this recipe: somehow I was either getting too much potatoes (honestly I have to get myself a cooking scale for Christmass) or potatoes I used were too juicy, so it was hard to get meat stuffing in the middle of the pie without sinking it into the batter.

Apparently this issue was easy to fix with draining redundant potato and onion juices using colander (ofc getting the right amount of potatoes helped a bit too).

Using of springform pan is convenient for this recipe however, if you don’t have one, any other baking pan of similar size will work fine.

Salmon and Potato Chowder with Cream

October 13th, 2012 in Hot Soups, Soup Recipes by Julia Volhina

There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.

This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.

You can regulate thickness to your taste by adding more or less of the starch.

Russian Vinaigrette Salad (Salad Vinegret)

June 9th, 2012 in Salad Recipes by Julia Volhina

Vinaigrette salad (or salad “vinegret” how it is called in russian) is traditional salad of russian cuisine.

It is made of boiled vegetables (beets, potatoes and carrots), onions, sauerkraut and cucumbers pickled in salt.

Some recipes call for peas instead of boiled beans, some others skip beans all together. But to me real vinegret is the one with beans.

Traditionally this salad is dressed with sunflower oil, but it can be substituted with other oil to your taste.

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