Navigation

Courses Archives: Side Dish

Russian Yeast Dough

By on October 15, 2021 in

Russian Yeast Dough

Flora S.
Print Recipe
Course Dessert, Side Dish

Ingredients
  

  • 2 cups lukewarm milk
  • 2 tablespoons white sugar
  • 1 ounce fresh yeast
  • 3 tablespoons all-purpose flour or more as needed
  • 4 eggs divided
  • 3 tablespoons white sugar
  • ⅔ cup melted butter
  • 8 cups all-purpose flour
  • ½ teaspoon salt

Instructions
 

  • Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
  • Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
  • Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
  • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
  • Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
  • Preheat oven to 475 degrees F.
  • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.

Continue Reading

Russian toasts (Grenki)

By on October 15, 2021 in

Russian toasts (Grenki)

Flora S.
Print Recipe
Course Side Dish

Ingredients
  

  • 1 white bread loaf
  • ½ cup milk
  • 3 eggs
  • oil to fry
  • salt

Instructions
 

  • Slice a loaf. Beat up eggs with milk and salt.
  • Heat oil in the pan and put well soaked in milk bread slices (30 c).
  • Fry on every side until light brown. Sprinkle with cheese if there is.

Notes

Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages.

Continue Reading

Russian Poppy Seed Roll

By on October 15, 2021 in

Russian Poppy Seed Roll

Flora S.
Traditional Russian Food
Print Recipe

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.

Continue Reading

Russian Mushroom Bake

By on October 15, 2021 in

Russian Mushroom Bake

Flora S.
Print Recipe

Ingredients
  

  • 4 tablespoons vegetable oil divided
  • 7 cups quartered button mushrooms
  • 1 cup sour cream
  • 1 onion chopped
  • salt and ground black pepper to taste
  • 1 ¼ cups shredded Gouda cheese

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
  • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
  • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.

Continue Reading

Russian meatballs (Tefteli)

By on October 15, 2021 in

Russian meatballs (Tefteli)

Flora S.
Print Recipe
Course Dinner, Side Dish

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
  • ⅓ 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.

Continue Reading

Russian Meat Balls In Vodka

By on October 15, 2021 in

Russian Meat Balls In Vodka

Flora S.
Print Recipe

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.

Continue Reading

Russian Khren with beets

By on October 15, 2021 in

Russian Khren with beets

Flora S.
Print Recipe
Course Side Dish

Ingredients
  

  • 1 cup grated horseradish
  • 4 ½ cups drained beets
  • ¼ cup sugar
  • ¼ cup vinegar

Instructions
 

  • Put beets in blender and mix with the already grated horseradish, add sugar and vinegar (check sugar on your taste!) and store in a glass jar in the refrigerator.
  • Refrigerate for at least 1 hour.
  • Use with roasted and cooked meat or as dressing for salad and sandwiches.

Continue Reading

Russian Fish Soup (Ukha)

By on October 15, 2021 in

Russian Fish Soup (Ukha)

Flora S.
Print Recipe

Ingredients
  

  • 4 cups water
  • 2 potatoes cubed
  • 1 onion chopped
  • 1 bunch fresh parsley chopped
  • 4 ounces cod fillets cubed
  • 1 lemon juiced
  • salt and pepper to taste

Instructions
 

  • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley.
  • Heat for 10 to 15 minutes and add the fish.
  • Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.

Continue Reading

Russian Eggplant Caviar

By on October 15, 2021 in

Russian Eggplant Caviar

Flora S.
Print Recipe

Ingredients
  

  • 2 large eggplants peeled and cut into 1/2-inch cubes
  • 5 tablespoons olive oil
  • 1 ½ cups finely chopped yellow onion
  • 1 ½ cups finely chopped green bell pepper
  • 1 8 ounce can tomato sauce
  • salt and ground black pepper to taste

Instructions
 

  • Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
  • Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.

Continue Reading

Russian Deviled Eggs

By on October 15, 2021 in

Russian Deviled Eggs

Flora S.
Print Recipe

Ingredients
  

  • 1 small beet peeled
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sweet pickle relish Optional
  • 6 eggs
  • 1 pinch ground paprika or to taste
  • salt and ground black pepper to taste
  • 12 sprigs fresh cilantro Optional

Instructions
 

  • Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
  • Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.

Continue Reading

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm

Sunday 1pm - 5 pm