Courses Archives: Side Dish

Russian Carrot Salad (Korean-Style)

Russian Carrot Salad (Korean-Style)

Flora S.

Ingredients
  

  • 1 pound carrots peeled and julienned (preferably with a mandoline)
  • 3 cloves garlic minced
  • ¼ cup vinegar
  • 1 tablespoon white sugar
  • 2 ½ teaspoons salt
  • cup vegetable oil
  • ½ onion minced
  • 1 teaspoon ground coriander
  • ½ teaspoon cayenne pepper

Instructions
 

  • Place carrots in a large bowl. Sprinkle garlic over carrots.
  • Mix vinegar, sugar, and salt together in a small bowl.
  • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
  • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

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Russian Cabbage Pie

Russian Cabbage Pie

Flora S.

Ingredients
  

  • 3 tablespoons butter or more to taste
  • 1 small head cabbage finely chopped
  • 3 hard-boiled eggs peeled and chopped, or more to taste
  • 3 sprigs fresh dill finely chopped, or to taste
  • salt to taste
  • 2 sheets yeasted puff pastry
  • 1 egg beaten

Instructions
 

  • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
  • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes.

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Russian Beet Salad with Herring

Russian Beet Salad with Herring

Flora S.
Traditional Russian Food

Ingredients
  

  • 3 whole russet potatoes
  • 2 large carrots peeled
  • 2 beets washed with tops and bottoms removed
  • ½ yellow onion chopped
  • 1 12 oz jar herring fillets, packed in oil
  • 6 tablespoons mayonnaise
  • salt and ground black pepper to taste

Instructions
 

  • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets.
  • Allow each to cool to the touch before further handling.
  • Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
  • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet.
  • Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad.
  • Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.

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Russian Beet Salad (Vinaigrette)

Russian Beet Salad (Vinaigrette)

Flora S.

Ingredients
  

  • 1 pound beets
  • 1 pound carrots
  • 1 pound potatoes
  • 2 large dill pickles diced
  • 1 onion minced
  • 1 8 oz can peas, drained
  • 2 tablespoons olive oil
  • ½ teaspoon ground black pepper
  • 1 tablespoon chopped fresh parsley Optional
  • ½ teaspoon salt

Instructions
 

  • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
  • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.

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Russian Beef Soup (Solianka)

Russian Beef Soup (Solianka)

Flora S.

Ingredients
  

  • 2 ounces dried mushrooms
  • ¾ cup water
  • ½ cup unsalted butter
  • 3 onions chopped
  • 1 cup cooked diced veal
  • 1 cup diced ham
  • ¼ pound kielbasa sausage cut into 1 inch pieces
  • 2 quarts beef stock
  • 3 bay leaves
  • 10 black peppercorns
  • 2 dill pickles diced
  • 2 tablespoons capers
  • 12 marinated mushrooms
  • 1 28 ounce can Italian-style whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 ½ tablespoons all-purpose flour
  • 12 kalamata olives
  • cup chopped fresh dill weed
  • ¼ teaspoon dried marjoram
  • 3 cloves garlic minced
  • ¼ cup dill pickle juice
  • 1 teaspoon Hungarian sweet paprika
  • salt to taste
  • ground black pepper to taste

Instructions
 

  • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
  • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
  • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
  • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
  • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.

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Russian Beef and Beet Soup (Borscht)

Russian Beef and Beet Soup (Borscht)

Flora S.

Ingredients
  

  • 1 1 inch thick slice bone-in beef shank
  • 3 quarts water
  • 1 onion chopped
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 bay leaf
  • 3 cups diced peeled beets
  • 2 cups chopped cabbage
  • ¼ cup white vinegar or to taste
  • salt and ground black pepper to taste
  • 1 cup sour cream for garnish
  • 2 tablespoons chopped fresh dill for garnish

Instructions
 

  • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
  • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
  • Serve garnished with sour cream and dill."

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Roasted Garlic Cauliflower

Roasted Garlic Cauliflower

Flora S.

Ingredients
  

  • 2 tablespoons minced garlic
  • 3 tablespoons olive oil
  • 1 large head cauliflower separated into florets
  • cup grated Parmesan cheese
  • salt and black pepper to taste
  • 1 tablespoon chopped fresh parsley

Instructions
 

  • Preheat the oven to 450 degrees F. Grease a large casserole dish.
  • Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste.
  • Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

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Potato Latkes

Potato Latkes

Flora S.

Ingredients
  

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs beaten
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons salt
  • ½ cup peanut oil for frying

Instructions
 

  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot.
  • Place large spoonful of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties.
  • Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

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Pickled tomatoes

Pickled tomatoes

Flora S.
Course Side Dish

Ingredients
  

  • 4 lb average tomatoes
  • 1 liter water
  • 1 tbsp salt
  • 2 tbsp sugar
  • cup vinegar 9%
  • 3 tbsp vegetable oil
  • horse-radish
  • dill
  • garlic

Instructions
 

  • Clean the jars very well. Sterilize them in the boiling water for 20 minutes.
  • Put a leaf of horse-radish, dill and few cloves of garlic on the bottom of the jar. Then out the tomatoes up to the top.
  • Sterilize the covers ( there are special ones for preserving) in the boiling water for 15 minutes. Add sugar and salt into water and boil it.
  • After boiling add vinegar and let liquid boil during 5 minutes. Pour hot liquid into the jar to the brim. Close the jars with covers.
  • Turn the jar upside down to check the leaking. Put somewhere some warm things (it can be an old blanket or a jacket), put the jars upside down.
  • Cover them with a blanket. Leave then for 4-6 hours. After that if the jars are still warm, let them cool down.
  • Then place them in a cool place (fridge, cellar) and keep for months.
  • Pickled tomatoes can be served with anything you like.

Notes

Tomatoes are usually pickled in large jars ( 3 l, and this recipe is for 3 l jars ). If you want you can use little ones, it's more comfortable to open them.

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Pickled Cucumbers

Pickled Cucumbers

Flora S.
Course Side Dish

Ingredients
  

  • 12 lb cucumbers
  • 1 lb onion
  • 2 lb paprika
  • 7 oz parsley
  • 7 oz celery
  • 10 oz dill
  • 7 oz garlic
  • 7 oz horseradish root
  • 5 qt water
  • 1 qt vinegar
  • 12 oz salt
  • 12 oz sugar
  • 2 tbsp black pepper

Instructions
 

  • Soak cucumbers in cold water for several hours and slice 1/2 cm thick.
  • Peel onion and chop into rounds. Seed paprica and cut into strips.
  • Chop greens. Cut horseradish roots into cubes.
  • In well washed jars, put chopped cucmbers and papricas, put greens, horseradish and chopped onion in the top.
  • Melt sugar, salt vinegar in the boiling water.
  • Pour marinade in and sterilize the jars in a boiling water for 15 minutes.
  • Cork up and cool down.

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