My Homemade Food Recipes & Tips

Tag: russian (Page 1 of 11)

Peach Kompot

July 16th, 2016 in Beverages, Non-alcoholic by Julia Volhina
Peach Kompot

It is a peach season and I managed to acquire big box of Georgia peaches which are very sweet and tasty and don’t have long shelf life.

So a portion of these peaches made their way into this Peach Kompot (in Russian “kompot” stands for a boiled fruit drink).

As any kompot, Peach kompot is pretty easy to make: just boil peaches with a bit of sugar and cool it down to infuse.

Removing skin from peaches makes them nice to consume, but you don’t have to do it if it seem like a hassle: just slice peaches in halves and remove pits, skin will get separated during boiling process by itself.

Fried Pork Fingers

August 29th, 2015 in Main Dishes, Pork by Julia Volhina
Fried Pork Fingers

Country style boneless pork ribs cut is perfect choice for breading and frying: meat turns out soft and juicy, it is very easy to portion and cook. Result looks and tastes like tenders which are made out of pork.

Fried pork fingers can be served as an entree with a side or on a bread as a sandwich.

I usually cook bigger batch. Leftovers can then be stored in fridge or be frozen, and can be easily reheated in microwave.

Beef Liver with Sour Cream

March 28th, 2015 in Beef, Main Dishes by Julia Volhina
Beef Liver with Sour Cream

Let’s bring liver back to the table: for as nutritious as it is, it doesn’t get nearly enough of the spotlight.

This easy recipe will help you to add all the goodness beef liver has into your diet.

I noticed that in US it is easier to find pre-sliced and cleaned liver, but in case you buy a whole piece, you will need to clean it, remove hard vessel parts and slice it up before continuing with the recipe.

Liver tastes great with boiled buckwheat, this is my first choice for a side dish for any main course with liver.

Korean Style Carrots

August 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
Korean Style Carrots

Korean style carrots (“morkovka po-korejski”) is a popular in post-USSR countries dish which is usually served as salad, side dish or relish.

Often it is also served on hot dogs along with sausage inside the bun.

These pretty spicy carrots are great side for meats or poultry. They can also be used as one of ingredients for salads and other dishes.

Fish Pie

July 26th, 2014 in Fish, Main Dishes by Julia Volhina
Fish Pie

This is not hard recipe to do, but pretty nice one. My mom used to cook it all the time when we were kids: it can be served right away while it is still warm, or later warmed up or cold.

You can use any fish for this recipe (excluding the one with tons of bones), but red and fatty kind will work the best here. I used salmon.

Recipe for portion of unsweetened yeast dough I used can be found here.

Bay leaves here are optional, I like to use them, but they need to be removed before eating, so if you don’t want to do that, just skip them altogether.

How to Make Quark from Milk

June 28th, 2014 in Tips, Advices & How-to by Julia Volhina
How to Make Quark from Milk

This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.

Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.

Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.

This amount of ingredients will produce about 1.5lb of fresh cheese.

Sweet “Potato” Dessert

May 10th, 2014 in Desserts by Julia Volhina
Sweet “Potato” Dessert

This is a no bake dessert from my childhood: one of the easiest to do (you can do it with you child together) with ingredients which were easily available at that time. I think I grew up with condensed milk, cookies and butter.

We called these “sweet potatoes”, I guess mostly because of the color and form. I think the closest equivalent to this recipe in English would be “rum balls” if you make them with rum and form balls instead of “potato” shapes.

Of course, if you make this dessert for kids, skip alcohol.