Courses Archives: Side Dish

Russian Yeast Dough

Russian Yeast Dough

Flora S.

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
  • 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.

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Russian toasts (Grenki)

Russian toasts (Grenki)

Flora S.
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.

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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 Mushroom Bake

Russian Mushroom Bake

Flora S.

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.

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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 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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Russian Khren with beets

Russian Khren with beets

Flora S.
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.

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Russian Fish Soup (Ukha)

Russian Fish Soup (Ukha)

Flora S.

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.

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Russian Eggplant Caviar

Russian Eggplant Caviar

Flora S.

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.

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Russian Deviled Eggs

Russian Deviled Eggs

Flora S.

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.

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