Courses Archives: Dinner

Stuffed Cabbage Rolls (Golubtsi)

Stuffed Cabbage Rolls (Golubtsi)

Flora S.

Ingredients
  

  • 1 cup water
  • 1 cup uncooked white rice
  • 8 cabbage leaves
  • 1 pound lean ground beef
  • ¼ cup chopped onion
  • 1 egg slightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 10.75 ounce can condensed tomato soup

Instructions
 

  • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
  • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
  • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
  • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

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Spinach Strudel

Spinach Strudel

Flora S.

Ingredients
  

  • 1 10 ounce package frozen chopped spinach, thawed and drained
  • 1 cup grated Parmesan cheese
  • ½ cup cottage cheese
  • ½ cup sour cream
  • 2 shallots minced
  • 1 egg
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 pinch ground nutmeg or to taste
  • 1 17.5 ounce package frozen puff pastry, thawed
  • 1 egg

Instructions
 

  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
  • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
  • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
  • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
  • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

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Sour schi

Sour schi

Flora S.

Ingredients
  

  • 2 cups Russian pickled cabbage kvashenaja kapusta; (available in Russian stores), drained, juice reserved
  • 1-1/2 lb beef short ribs*
  • 1 slice smoked bacon about 3 oz.
  • 4-5 dry shiitake mushrooms
  • 1 cup wild mushrooms such as borowiks, porcini, chanterelles, or shiitakes, sliced
  • 1 large onion chopped
  • 1 small onion whole, peeled
  • 1 medium carrot julienned
  • 1 small carrot whole, peeled
  • 4-5 parsley stalks
  • 2 stalks celery
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 tbsp all-purpose flour
  • 1 tbsp butter
  • 1 tbsp minced dill
  • vegetable oil
  • sour cream
  • salt and freshly ground black pepper to taste

Instructions
 

  • Bring 8 cups of water to a boil. Add short ribs to the pot. Add a pinch of salt. Reduce the heat and let simmer, uncovered, for 30 minutes.
  • Remove the scum. Add smoked bacon, small onion, small carrot, celery, bay leaves, peppercorns, parlsey stalks and dry mushrooms.
  • Cover and keep at a bare simmer for 1-1/2 hours. Remove the short ribs and set aside.
  • Strain the stock through multi-layered cheese cloth and discard the solids. Strain fat from the top. (The stock can be prepared a day ahead and refrigerated, which makes fat removal easier.)
  • Bring the strained stock to a simmer. Reserve approximately 2 cups of stock and set aside. Saute chopped onions and julienned carrots in vegetable oil until translucent, about 10 minutes.
  • Add pickled cabbage, stir, and saute, covered, for 10 more minutes.
  • Add to the stock in the pot along with reserved cabbage juice.
  • Add mushrooms and let simmer, covered, for 15 minutes.
  • Warm butter over medium heat and quickly sift in the flour. Cook, stirring constantly, until the mixture (roux) is dark blond in color.
  • Add reserved stock in a thin stream, whisking vigorously.
  • Whisk the resulting sauce into the soup. Adjust the salt and season generously with pepper.
  • Return the short ribs to the soup and let warm through for 5 minutes.
  • Stir in dill just before serving.
  • Serve with sour cream on the side.

Notes

*Oxtails are also a good choice of meat, but they require longer cooking."

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Shish Kebab (Shashlyk)

Shish Kebab (Shashlyk)

Floral S.

Ingredients
  

  • 6 lb lamb chuck
  • 1 lb onion
  • bay leaf
  • pepper peas
  • salt
  • greens
  • white table wine

Instructions
 

  • Cut meat into large cubes 5x3x2 cm.
  • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
  • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
  • Thread lamb onto flat metal skewers tightly.
  • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
  • Grill until golden but still juicy.
  • Sprinkle with wine or water if it is too hot during grilling.

Notes

A real shashlyk must not be marinated in acid liquids.

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Shabbat Fish

Shabbat Fish

Flora S.

Ingredients
  

  • 1 red bell pepper cut into thin strips
  • 3 to matoes sliced
  • 6 6 ounce tilapia fillets
  • 2 tablespoons paprika
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon cayenne pepper
  • salt and pepper to taste
  • ¼ cup olive oil
  • 1 cup water
  • ¼ cup chopped fresh parsley

Instructions
 

  • Preheat an oven to 200 degrees F.
  • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
  • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
  • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.

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Russian Zharkoye

Russian Zharkoye

Flora S.

Ingredients
  

  • ½ lb beef
  • 5 potatoes
  • 1 onion
  • 2 tbsp butter
  • 1 carrot
  • 1 parsley root
  • 1 celery root
  • 2 garlic cloves
  • 1 tbsp sour cream
  • 2 tbsp chopped green dill and parsley
  • salt
  • ground
  • pepper

Instructions
 

  • Peel potatoes, wash, cut into cubes and fry in butter until light golden.
  • Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter.
  • Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth.
  • Stew in the oven on average heat for 30 minutes.
  • 10 minutes before, add sour cream and sprinkle with green.
  • Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.

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Russian Poppy Seed Roll

Russian Poppy Seed Roll

Flora S.
Traditional Russian Food

Ingredients
  

Dough

  • 1 cup warm milk
  • 2 .25 oz packages active dry yeast
  • 1 teaspoon white sugar
  • ½ cup white sugar
  • ½ teaspoon lemon zest
  • 2 eggs
  • 2 egg yolks
  • ¼ teaspoon salt
  • 6 cups all-purpose flour
  • 7 tablespoons unsalted butter melted

Filling

  • 2 cups poppy seeds
  • 1 cup milk or as needed
  • ½ cup raisins
  • 2 egg whites
  • ¼ cup honey
  • ¼ cup white sugar
  • ¼ cup chopped walnuts
  • 3 ½ tablespoons unsalted butter softened
  • 1 egg
  • 1 tablespoon water

Instructions
 

  • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
  • Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well.
  • Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
  • Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
  • Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
  • Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
  • Bake rolls in the preheated oven until golden, 20 to 25 minutes.

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Russian meatballs (Tefteli)

Russian meatballs (Tefteli)

Flora S.

Ingredients
  

  • 1 lb beef
  • 1-1/2 lb bulk pork sausage
  • ½ cup non-sticky rice
  • 3 lb Roma tomatoes
  • 1 large onion chopped
  • 2 carrots julienned
  • 1 cup beef stock
  • cup dry red wine
  • 1-2 bay leaves
  • 1 tbsp dill chopped
  • 1 tbsp flat-leaf parsley chopped
  • 1 large egg lightly beaten
  • 1 tbsp butter
  • 2 cloves garlic pressed
  • salt
  • freshly ground black pepper
  • pinch of ground cayenne pepper
  • all-purpose flour for coating
  • vegetable oil

Instructions
 

  • Parboil the rice by combining it with 1/2 of the amount of boiling water that is required by the cooking directions. Cook, covered, over low heat, until all the liquid is absorbed.
  • The rice should be partially cooked, but still hard in the middle. Take off heat and let cool.
  • Combine beef, pork, parboiled rice, dill, parsley, and egg. Season with salt and ground black pepper. Mix well and taste for seasonings by microwaving or frying a small amount.
  • Cover the mixture and refrigerate for 1-2 hours.
  • Place tomatoes in a stock pot and cover with boiling water. Simmer, covered, for 20 minutes.
  • Drain and, using a wooden spoon, rub the tomatoes through a sieve. (Be careful! The tomatoes may squirt hot juice when broken up.)
  • Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside.
  • Warm the butter and 1/2 tbsp vegetable oil in a casserole, and saute onions and carrots, stirring from time to time, until golden, about 15 minutes.
  • Add garlic and saute, stirring, for 2 more minutes. Add tomato sauce, beef stock, and wine, and bring to a simmer.
  • Season with salt, black pepper, and cayenne. Add bay leaves, cover, and simmer over low heat for 15 minutes.
  • Warm some vegetable oil in a skillet or in a deep-fryer.
  • Shape the meat mixture into balls approximately 1-1/2 inches in diameter. Roll in flour and fry over high heat or deep-fry until a golden-brown crust is formed (the meatballs do not have to be completely cooked through at this stage).
  • Immerse the meatballs into the sauce, cover, and simmer over low heat for 1 hour.
  • Serve the meatballs in bowls or soup plates and spoon the sauce over them.

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Russian meat stew (Jarkoye)

Russian meat stew (Jarkoye)

Flora S.

Ingredients
  

  • 4 potatoes
  • 200 g pork
  • 1 carrot
  • ½ large onion
  • salt to taste
  • pepper
  • vegetable oil

Instructions
 

  • Peel potatoes and cube them.
  • Chop a carrot and onion and stew in a pan until light brown.
  • Chop meat and fry a little.
  • Pour a little oil on the bottom of the crockpot, then put pieces of meat and potatoes, carrot and onion.
  • Add salt and pepper. If you have some mushrooms, do not hesitate to add them (fried before).
  • Cover the crockpot and put in the oven for 40-50 minutes and bake until done. Jarkoye is served in a crockpot for every person.

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Russian Meat Balls In Vodka

Russian Meat Balls In Vodka

Flora S.

Ingredients
  

  • 2 ½ pounds hamburger
  • 2 eggs slightly beaten
  • 2 cups cracker crumbs
  • ½ pounds ground lean pork
  • 1 cup milk
  • ½ teaspoon lemon rind
  • ¼ teaspoon nutmet
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Instructions
 

  • Mix well and let stand for 1 hour, then form into small balls.
  • Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
  • To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended.
  • Add onions and meat balls. Blend in 1/2 cup dry vermouth and 2 ounces vodka.

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