My russian recipes



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Rice, Milk and Raisins Porridge

April 12th, 2014 in Main Dish Recipes, No-meat by Julia Volhina

This is a breakfast food of my childhood: soft rice porridge cooked with milk and sweet raisins.

Round kinds of rice will probably work better for it, but any white rice will do.

Cook porridge on slow simmer. Don’t forget to stir while cooking, to prevent rice from sticking to the bottom of the pot and burn.

Amount of milk to use for this recipe will vary depending on kind of rice and how liquid you like your porridge to be. I used exactly 2 cups.

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.

Fruit and Berry Kompot

February 1st, 2014 in other by Julia Volhina

This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.

Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.

Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.

Chicken and Mushroom Salad

December 21st, 2013 in Salad Recipes by Julia Volhina

It is a holiday season. In slavic world rare holiday table will go by without tons of salads, actually none will.

This is why I will try to focus on salad recipes these couple of week (as much as I can, during with my vacation to Ukraine).

This salad recipe calls for just few ingredients: chicken, mushrooms, eggs and mayo are main ingredients. And there is no onions or garlic, which makes this salad a good choice for lunch on a go.

Tomato and Chicken Salad

November 9th, 2013 in Salad Recipes by Julia Volhina

Quick to make and simple salad with chicken meat and tomatoes seasoned with mayo and garlic.

Tomatoes will produce juice after cutting, so it is better to assemble this salad right before you plan to serve it.

A lot in this salad will depend on how tasty tomatoes are, so pick good and ripe ones.

Whole Roasted Chicken with Mayo and Garlic

November 2nd, 2013 in Chicken, Main Dish Recipes by Julia Volhina

Whole chicken smeared with mayo and garlic mix and roasted in an oven bag is probably the easiest way to cook a whole chicken.

Oven bag can be replaced by cooking foil, just cover baking pan with chicken in it with one or two layers.

When checking if chicken is cooked through use meat thermometer (around 160F-170F), or go by clear juices produced when you pierce chicken around thigh, or just by time – around 1.5h at 350F.

Pumpkin and Millet Porridge

October 19th, 2013 in Main Dish Recipes, No-meat by Julia Volhina

I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.

But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.

Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.

Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.

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