Tag: russian (Page 1 of 12)
Jellied Beef TongueDecember 30th, 2017 in Appetizers & Snacks by Julia Volhina
This recipe will probably excite these few who either grow up in USSR or have relatives from that country/time.
I am both, and this dish brings a lot of childhood memories of New Year celebrations and other family gatherings.
For the rest of you jellied beef tongue (zalivnoj jazyk, zalivnoe) may be more of an exotic something you may never try, here are some pictures to a look at in case you don’t feel that adventurous to cook it.
Few notes to the recipe. I’ve ended up using more gelatin than the ingredients picture shows, that is because I’ve decided to do more than one plate. Rule of the thumb 1 pack (1/4oz) for about 1 cup of broth.
Second note is about execution: I’ve realized that it may be easier to arrange the decoration pieces when gelatin starts to settle a bit, and not before pouring the broth in (as I did), because broth moves them around :).
Fried Pies with Green Onions and Boiled EggsOctober 21st, 2017 in Eggs, Main Dishes, No-meat by Julia Volhina
These are my favorite fried pies – my grandma used to cook these, and I was always amazed how such simple combination of ingredients can produce such tasty pies.
These are type of russian pies (piroshki or pyrizhky) – dough dumplings stuffed with green onions and hard boiled eggs and then fried on a skillet.
Again, you can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough.
Fried Pies with Potatoes and MushroomsSeptember 9th, 2017 in Main Dishes, No-meat by Julia Volhina
Another traditional russian dish for these who feel adventurous to make it: fried pies with potatoes and mushrooms (piroshki or pyrizhky).
I don’t think it is hard to do, but it does require some time and can be a nice activity for whole family, since assembling pies will go faster with more hands 🙂
You can use ready-to-go dough, or prepare dough yourself, for this recipe you would need about half of the batch prepare for unsweetened yeast dough
Serve pies warm or cooled down, alone or accompanied by a clear broth or soup.
Peach KompotJuly 16th, 2016 in Beverages, Non-alcoholic by Julia Volhina
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 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.