My russian recipes

Fried Potato with Mushrooms

February 27th, 2010 in Main Dish Recipes, No-meat Dishes by MeCooking

Potatoes fried with porcini mushrooms is one of the most delicious lenten recipes. It is also very-very russian. I believe russians eat that kind of food for centuries

This main dish contains no meat, however mushrooms perfectly substitute meat in both – taste and nutrients – they contain vitamins, minerals and dietary fibre while are low on fat and easily absorbed carbohydrates.

All of that make potato fried with mushrooms and onions perfect main dish for Lent. Needles to say what any combination of potatoes with mushrooms can’t taste bad, so I really hope you will enjoy this dish just like I do.

Tags: dinner, lenten, lunch, mushroom, no meat, onion, porcini, potato, russian, vegetables

Russian Sauerkraut Soup (Schi)

February 12th, 2010 in Hot Soups, Soup Recipes by MeCooking

Russian Sauerkraut Soup (Schi)

Sauerkraut soup, also called sour schi, is a traditional russian main first course dish for several hundreds year.

Original recipes for schi (there are more that one: sour schi, grey schi, green schi) usually include some kind meat, some kind cabbage, carrots, potatoes and spices. Sour schi are prepared with sauerkraut or mix of sauerkraut and fresh cabbage.

I do cook schi with just sauerkraut and I prefer pork broth for sauerkraut schi, however you may use beef for it if you don’t like pork.

Tags: carrot, dinner, lunch, onion, parsley root, pork, potato, russian, sauerkraut, soup

Deruny (Potato Pancakes)

February 6th, 2010 in Main Dish Recipes, No-meat Dishes by MeCooking

Deruny (Potato Pancakes)

Potato pancakes, prepared from fresh chopped or grated potatoes, onions, eggs and flour, are commonly associated with various cuisines of Europe. In Ukraine they are called “deruny”, in Russia and Belarus “draniki”; similar recipes can be found in Polish, German, Austrian, Czech cuisines.

Potato pancakes are usually a main no meat dish for lunch or breakfast; it tastes good topped with sour cream or mushroom sauce.

Even though potato pancakes are good enough as a separate dish, they can be also served as a side dish for vegetable or meat main dish course.

Tags: breakfast, egg, flour, lenten, lunch, no meat, onion, pancake, polish, potato, russian, soft food, ukrainian, vegetables

Minced Beef Cutlets

January 23rd, 2010 in Beef Dishes, Main Dish Recipes by MeCooking

Minced Beef Cutlets

This it a traditional russian recipe for minced meat cutlets which includes meat, white bread soaked in milk and a lot of onions. Some people prepare those cutlets from beef only, some add a bit of pork or pork fat in them. I prefer just beef.

You may grind or mince meat yourself or buy a ground one and simply add finely chopped or grated onions: whatever you prefer. Either way I am sure it will taste delicious!

I’ve served those cutlets with fried potatoes and greek salad, just in case you were curious.

Tags: beef, cutlet, dinner, egg, ground beef, ground meat, lunch, russian, shallot

Mimosa (Layered Fish Salad)

January 9th, 2010 in Salad Recipes by MeCooking

Mimosa Salad

Mimosa, as a fish layered salad, is very popular in all countries of ex-USSR. As well as Herring Under Fur Coat and Salad Olivier, Salad Mimosa finds its place on the table for big holiday celebrations, such as New Year, Christmas, birthdays and others.

It is easy and fun to cook, and due to the layered structure of the salad it should be prepared several hours in advance before serving to allow layers to soak. So the good idea would be to assemble the salad a night before you are going to put it on the table.

By the way this salad name – Mimosa – comes from the bright yellow color and a texture of its last layer which looks very similar to the yellow blossoms of the plant called “mimosa” in Russia.

Tags: boiled rice, carrot, christmas food, fish, green onion, hard boiled egg, lenten, russian, salad, sea food, ukrainian

Dried Fruit Kompot (Uzvar)

January 2nd, 2010 in Beverage Recipes, Non-alcoholic by MeCooking

Uzvar (Dried Fruit Kompot)

Uzvar is a kompot made from dried fruits: mainly apples, pears and prunes, however various recipes include raisins, dried sour cherries and even dried apricots.

Even though this drink is traditionally served to Christmas Eve dinner in some countries of West Europe (e.g. Ukraine, Russia, Poland, Lithuania), I really can’t find a reason why it can’t be a great better choice to drink before all those sugary-artificially prepared sodas people consume so much those days.

Uzvar, or as it also called in ex-USSR countries – Kompot made from Dried Fruits, is very refreshing, tasty and easy to do. I highly recommend this drink to everybody, prepare it for your kids – they will love it!

Tags: apple, beverage, drink, fruits, kid food, kompot, no meat, pear, polish, prune, russian, ukrainian

Bigos (Cabbage and Pork Stew)

December 19th, 2009 in Pork Dishes by MeCooking

Bigos (Cabbage and Pork Stew)

Bigos, as a cabbage and meat stew, is very popular second course dish in countries of East Europe. I believe it was originated in Poland, however recipes similar to polish bigos can be found in cuisines of Lithuania, Russia, Ukraine and maybe some others. In Poland bigos is traditional dish to be served on Second day of Christmas.

Ingredients for bigos vary, some of them may or may not include tomatoes, mushrooms, carrots, onions, garlic, honey and even prunes; beef, veal, pork, bacon, smoked ham, smoked sausages or a combination of those.

However common parts for each bigos recipe are some kind of meat, white cabbage and sauerkraut.

I cook bigos (by the way it is called “solyanka” in Russia and Ukraine, even though there is a soup with the same name) with pork, a lot of cabbage (fresh and sour), carrots, onions, bay leaves and spice it with whole black peppercorns, just like it was always cooked in my family. Hope you will like it too.

Tags: cabbage, carrot, dinner, lunch, meat, onion, polish, pork, russian, sauerkraut, stew, ukrainian

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