Tag: russian (Page 1 of 11)
Fried Pork FingersAugust 29th, 2015 in Main Dishes, Pork by Julia Volhina
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 CreamMarch 28th, 2015 in Beef, Main Dishes by Julia Volhina
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 CarrotsAugust 9th, 2014 in Appetizers & Snacks, Salads, Sides by Julia Volhina
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 PieJuly 26th, 2014 in Fish, Main Dishes by Julia Volhina
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 MilkJune 28th, 2014 in Tips, Advices & How-to by Julia Volhina
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.
Rice, Milk and Raisins PorridgeApril 12th, 2014 in Main Dishes, 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.