Recipezaar: Russian,Russian recipes

Easy Salad Olivieh

Tue, 28 Oct 2008 18:44:38 -0400

Serve cold, with warm flatbread or pita bread -- posted by gangstasweety4ever

Kartoshnik With Cheese and Onions

Tue, 28 Oct 2008 18:45:49 -0400

Looks like a cake when baked, but is eaten like a potato. Serve as part of a main course -- posted by gangstasweety4ever

Borscht

Tue, 28 Oct 2008 19:07:34 -0400

This is the best borscht I have ever eaten. Double the recipe, because it freezes well. -- posted by gangstasweety4ever

Buckwheat Blinis

Tue, 28 Oct 2008 19:07:39 -0400

old russian recipe -- posted by gangstasweety4ever

Kazakh Beef Soup

Tue, 28 Oct 2008 19:26:04 -0400

It's good day one, but even better the second day. -- posted by gangstasweety4ever

Russian Borscht

Tue, 28 Oct 2008 19:26:29 -0400

good borscht -- posted by gangstasweety4ever

Horseradish Beets (Chrin)

Tue, 28 Oct 2008 19:26:51 -0400

This wonderful beet and horseradish dish makes for an excellent side to any meal -- posted by gangstasweety4ever

Easy Borscht

Tue, 28 Oct 2008 19:30:50 -0400

recipe from a 90 year old man -- posted by gangstasweety4ever

Guluptsie (Cabbage Rolls)

Tue, 28 Oct 2008 19:50:02 -0400

delicious -- posted by gangstasweety4ever

Knishes

Wed, 29 Oct 2008 15:13:31 -0400

These small potato stuffed turnovers will have mouths watering -- posted by gangstasweety4ever

Orange Drop Cookies

Wed, 29 Oct 2008 15:14:24 -0400

russian cookie -- posted by gangstasweety4ever

Pashka

Wed, 29 Oct 2008 17:46:57 -0400

Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads -- posted by gangstasweety4ever

Pierogi

Wed, 29 Oct 2008 17:58:02 -0400

A delicious filled dumpling made from fresh pasta. These take time, but are so worth it! Fill with Sauerkraut Filling or Potato and Cheese Filling. To freeze, place uncooked pierogies in melted butter. Cool, and place in freezer bags. The butter will keep them from sticking -- posted by gangstasweety4ever

Poertzelki

Wed, 29 Oct 2008 18:03:00 -0400

cookie -- posted by gangstasweety4ever

Potato and Cheese Filling for Pierogi

Wed, 29 Oct 2008 18:05:01 -0400

Potato and cheese filling for Pierogi -- posted by gangstasweety4ever

Romanov Russian Black Bread

Wed, 29 Oct 2008 18:05:48 -0400

Delicious traditional Russian black bread -- posted by gangstasweety4ever

Russian Black Bread

Wed, 29 Oct 2008 18:06:09 -0400

The vinegar adds a bit of a bite -- posted by gangstasweety4ever

Russian Cabbage Borscht

Wed, 29 Oct 2008 18:06:19 -0400

Serve topped with sour cream, extra dill weed, chopped fresh tomatoes." -- posted by gangstasweety4ever

Russian Cheese Salad

Wed, 29 Oct 2008 18:06:24 -0400

yummy salad -- posted by gangstasweety4ever

Russian Salmon and Potato Salad

Wed, 29 Oct 2008 18:09:08 -0400

It is easy to prepare -- posted by gangstasweety4ever

Russian Style Creamy Salad Dressing

Wed, 29 Oct 2008 18:09:22 -0400

This cool, creamy and slightly spicy dressing -- posted by gangstasweety4ever

Russian Syrniki

Wed, 29 Oct 2008 18:10:37 -0400

This is a traditional dessert served in Russia -- posted by gangstasweety4ever

Russian Tea Cakes

Wed, 29 Oct 2008 18:12:13 -0400

these are wonderful -- posted by gangstasweety4ever

Sweet Russian Cabbage Soup

Wed, 29 Oct 2008 18:13:34 -0400

This is a simple recipe for a wonderful rich cabbage soup -- posted by gangstasweety4ever

Taylor's Piroshki

Wed, 29 Oct 2008 18:13:42 -0400

These are as authentic Russian as you can get without traveling to Russia -- posted by gangstasweety4ever

Ukha (Russian Fish Soup)

Wed, 29 Oct 2008 18:20:25 -0400

Wonderful fish soup. Very popular in Russia and easy to make -- posted by gangstasweety4ever

Ukrainian Apple Cake (Yabluchnyk)

Wed, 29 Oct 2008 18:21:52 -0400

Here is a delicious cake which is easy to prepare -- posted by gangstasweety4ever

Russian Potato Salad

Wed, 29 Oct 2008 18:26:03 -0400

different -- posted by gangstasweety4ever

Russian Tomato Salad

Wed, 29 Oct 2008 18:34:33 -0400

A wonderful and easy Russian salad. Outstanding with Russian Stew -- posted by gangstasweety4ever

Traditional Russian Pirozhki

Wed, 29 Oct 2008 18:35:04 -0400

They taste delicious, and are a great comfort food (or any other food)." -- posted by gangstasweety4ever

Pierogi

Wed, 29 Oct 2008 18:36:43 -0400

These are dough pockets filled with cottage cheese, boiled and served with sour cream gravy. -- posted by gangstasweety4ever

Russian Tea Biscuits

Wed, 29 Oct 2008 18:44:48 -0400

cookies -- posted by gangstasweety4ever

Russian Eggplant

Wed, 29 Oct 2008 18:45:18 -0400

eggplant -- posted by gangstasweety4ever

Russian Green Bean and Potato Soup

Wed, 29 Oct 2008 18:45:53 -0400

It's a hearty soup with a great flavor -- posted by gangstasweety4ever

Black Russian Cake

Wed, 29 Oct 2008 23:58:00 -0400

This is an extremely moist and delicious cake -- posted by gangstasweety4ever

Macaroni Russian Navy Style-Stil Flota Russkogo Makaron

Thu, 30 Oct 2008 00:02:24 -0400

This is the Russian Navy's method & it is a traditional meal in the Russian Navy. -- posted by gangstasweety4ever

Pozharskiye Chops

Thu, 30 Oct 2008 00:05:46 -0400

Wonderful chicken dish for anyone -- posted by gangstasweety4ever

Russian Pancakes

Thu, 30 Oct 2008 00:26:27 -0400

Thin layered blini with melted butter -- posted by gangstasweety4ever

Russian Eggplant Caviar

Thu, 30 Oct 2008 00:27:34 -0400

very good -- posted by gangstasweety4ever

Russian Mint Tea

Thu, 30 Oct 2008 00:29:11 -0400

Delightfully refreshing hot tea. -- posted by gangstasweety4ever

Broiled Tomatoes With Sour Cream

Thu, 30 Oct 2008 00:30:14 -0400

Great tasty side dish from Russia -- posted by gangstasweety4ever

Russian Potato Mushroom Soup

Sat, 08 Nov 2008 16:21:50 -0500

This is a recipe from allrecipes.com that I made several changes to. Hope you enjoy! -- posted by newmama

Mama's Crab and Pineapple Salad (Krabyuie Salat)

Wed, 19 Nov 2008 16:24:05 -0500

This humble and interesting dish graced every festive family meal, created by my host-mom in Voronezh, Russia. We've shared it back home with friends here in the states, and they get hooked! It seems like the flavors wont mix, but they do perfectly. The dish is so versatile, it can be served cold with crackers or baguette slices, between slices of bread for a sandwich, or pop it in the oven for a gooey cheesy dip. If you can afford it, try fresh crab. But honestly, the imitation crab does just fine. Try it, you'll like it! :) -- posted by JackandDawn

Sloyki (Mushroom Dumplings)

Mon, 24 Nov 2008 23:45:16 -0500

Found on the internet, submitted by Olga Stanko. Saw it and immediately thought of ZWT, of course! Can be used as an appetizer or main dish. Recommended to accompany tomato bisque. *PLEASE NOTE THAT DOUGH HAS TO BE MADE THE NIGHT BEFORE* -- posted by little_wing

Tashkent Carrot Salad

Thu, 27 Nov 2008 00:36:10 -0500

This is the carrot salad recipe from Chicago's Russian Tea TIme - they serve it with almost everything and is very tasty. A bit different from the other salads I saw posted, so I thought I'd share. -- posted by CuteOne

Bitky (Russian Minced Meat Patties)

Thu, 27 Nov 2008 16:08:23 -0500

This recipe for a Russian Zakuski (appetizer) is taken from a 1982 cookbook entitled 101 Recipes of Old Russia issued by Christ the Savior Orthodox Church in Indianapolis, IN. -- posted by Dan-Amer #1

Christmas Medivnyk

Thu, 27 Nov 2008 16:09:19 -0500

This seasonal recipe was taken from a 1982 cookbook published by Christ the Savior Orthodox Church in Indianapolis, IN. -- posted by Dan-Amer #1

Mushroom Caviar

Sun, 30 Nov 2008 00:36:34 -0500

This Russian Zakuski recipe is taken from a 1982 cookbook issued by Christ the Savior Orthodox Church in Indianapolis, IN. -- posted by Dan-Amer #1

Beef Stroganoff

Sun, 30 Nov 2008 02:56:12 -0500

I got this recipe from my mother. It's one of my all time favorite meals, very rich and very delicious. -- posted by sarahsmiles

Frikadelu Zupa: Latvian Meatball Soup

Tue, 02 Dec 2008 15:52:57 -0500

a family favorite -- posted by Messiejessie625

Russian Spring

Wed, 03 Dec 2008 00:26:58 -0500

From In The Spirit. A UK site. Apple juice, vodka and creme de menthe -- posted by dicentra

Russian Tea Cakes

Thu, 11 Dec 2008 21:39:47 -0500

One of many cookie recipes that my Grandma bakes at Christmastime. So simple and delicious. -- posted by KissKiss

Galuskys

Sat, 13 Dec 2008 23:32:08 -0500

stuffed cabbage roll -- posted by Chef #1070772

Miss Fanny R. Gregory's Charlotte Russe

Sun, 14 Dec 2008 00:34:41 -0500

Miss Fannie Gregory was a character fondly remembered from my childhood. This is her version of this popular Southern dessert. -- posted by Dan-Amer #1

Grandma Reilkoff's Authentic Russian Blintze

Mon, 05 Jan 2009 01:14:52 -0500

This simple recipe has been passed down through generations and makes the lightest, fluffiest, most delicate blintzes I've ever had. Drizzle the folded blintze with melted butter (an absolute MUST), roll up with a filling, and enjoy! We like them as a big breakfast served with soft boiled eggs, pork sausages, maple syrup and strawberries with ice- or whipped cream. You can also serve them as a savoury dish with caviar or the fixings of your liking! Enjoy! -- posted by ChachaB

Pork Chops With Stroganoff Sauce

Mon, 05 Jan 2009 23:44:59 -0500

This quick and easy take on stroganoff, using pork chops makes a great midweek meal or cosy supper with friends. -- posted by English_Rose

Russian Wild Mushroom Soup With Farro

Mon, 05 Jan 2009 23:54:32 -0500

With its Russian origins, this hearty mushroom soup is sure to hit the spot on a freezing day. Farro is an ancient type of wheat that was one of the first grain crops to be domesticated, thousands of years ago. Nutritious and with a low GI, it is available in health food stores and in some supermarkets, but if you cant find it, pearl barley or spelt can be substituted. -- posted by English_Rose

Russian Meat & Vegetable Solyanka Soup

Wed, 21 Jan 2009 18:09:18 -0500

Solyanka is a traditional Ukrainian and Russian meaty soup that is just great in the wintertime. It is traditionally on the salty side with few vegetables so I modified the recipe to make it healthier and more nutritious. The most appealing quality of Solyanka is the tart salty broth and the variety of strong flavors you get from the different strong flavored ingredients in the soup. Served with thick slices of buttered Russian or Ukrainian rye bread, it makes a filling and satisfying meal. ...... For the MEATS - Traditional Solyanka is made with sliced sausages, smoked pork, beef and often whatever is available. I prefer to use lighter ingredients. The sausage I like is Hillshire Farms Lite Smoked Sausage, or their Turkey Kielbasa Lite. These have great flavor and half the fat of traditional Eastern European sausages. A few slices of hot salami alsao add good flavor but for low fat I use a couple of chicken breasts in addition to the Lite sausage. ...... For the BROTH - For the broth to have its correct flavor it should be made from beef. Making traditional beef stock with soup bones and scrap meats is time consuming. Store-bought beef broth is often too salty and weak to boot. My preferred method is to use Minor's Beef Base Concentrate. Not available in stores, you can find this at a restaurant supplier or online from Amazon. This is a highly concentrated beef paste that quickly makes a very high quality broth with little effort. A 16 oz tub of Minor's will keep in the fridge for up to a year and make over 5 gallons of flavorful stock. A tip for reducing salt is to use more Minor's Beef Base instead of salt to add more flavor. If you make this recipe, be sure to try Minor's Base, for it will make this soup much better, and will surely become a regular standby in your kitchen. ...... For the VEGGIES - Traditional Russian Solyanka will only have salt-preserved varieties like pickled cucumbers, olives, capers, and salted mushrooms. While including at least some of these is important to get authentic flavor, I like to add shredded cabbage, white onions, sliced celery, and stewed tomatoes for improved nutrition. I shred the cabbage fine so as to add a bit of thickness to the body of the soup. ...... For the GARNISH - Just as important as what goes into the soup is what you dress it with. Squeeze a wedge of fresh Lemon into each bowl, drop a dollop of sour cream into the center, and sprinkle chopped fresh Dill over the top and you will be in heaven. These add contrasting flavors and make the soup a genuine delight. -- posted by Biker_chef

Pork and Mushroom Stroganoff

Tue, 27 Jan 2009 00:40:22 -0500

Try pork instead of beef in this classic Russian dish. -- posted by English_Rose

Grandma's Russian Pancakes (Thin Style)

Tue, 27 Jan 2009 12:35:43 -0500

These are a lot like Swedish pancakes but better in my opinion. Serve with your favorite pancake topping or fill with warm compote and roll up. -- posted by KissKiss

Cabbage and Noodles (Healthy Version)

Mon, 02 Feb 2009 01:42:34 -0500

This is a healthier version of the classic Eastern European dish from "Skinny Chef" Jennifer Iserloh. It has cottage cheese for extra protein and is hearty winter fare! -- posted by blucoat

Ukrainian Cabbage

Fri, 06 Feb 2009 01:20:00 -0500

Ukrainian Prockus (Stuffed Cabbage) is a DELICIOUS recipe that came to the United States from the Ukraine with my maternal grandmother, Anna Buhal'tsev (Bell) Mersky. It had been slightly revised by my mother, such as using cranberry sauce from the can, rather than using whatever type of berry that had been available and used in the Ukraine. A vegetarian who enjoyed the cabbage and sauce suggested that I devise a recipe for just the cabbage with the wonderful sauce, so I am calling it Ukrainian Cabbage, which can be a great side dish. -- posted by Alan Leonetti

Filet Mignon With Stroganov Sauce

Mon, 09 Feb 2009 15:51:40 -0500

Gourmet November 2006 -- posted by Mom2Rose

Beef Stroganoff

Tue, 24 Feb 2009 11:19:30 -0500

A lower fat, but still delicious version of the classic dish from Russia. -- posted by Ice Cool Kitty

Cabbage Rolls

Thu, 19 Mar 2009 17:25:46 -0400

Mustard and Peppered Beef Stroganoff

Sat, 28 Mar 2009 17:18:55 -0400

Serve with rice or pasta. -- posted by English_Rose

Sweet & Sour Vegetarian Golabki (Stuffed Cabbage Rolls)

Wed, 01 Apr 2009 14:09:16 -0400

I have made cabbage rolls many times and was always disappointed until I made them this way. The most delicious recipe, hands down. I will never use another one. The Hunt's and the gingersnaps are essential. If the sauce needs thinning use a little apple juice. I serve these with pierogi, polish cucumber salad and poppy seed dinner rolls. -- posted by Suzy_Q

Russian/Georgian Pork Shashlyk

Sun, 05 Apr 2009 02:22:12 -0400

I'd like to say this is a Russian recipe, but it's not really true. Shashlyk, a type of kebabs, came to Russia from the Caucasus, primarily from Georgia. But it's immensely popular all over Russia and is considered by my countrymen to be a quintessential "man's food", meaning, it should be prepared by men, who otherwise cook much less frequently than women do in Russia. As the hero of the Oscar-winning 1980 movie Moscow Does Not Believe In Tears says: "Shashlyk does not take women's hands". This is primarily because shaslyk in Russia is traditionally cooked in "mangals" - wood burning grills - during camps, open air parties, etc., where men dominate all elements of the show, from chopping the wood to cooking the meat. Every household in Russia will have their own recipe for shashlyk. Mine is developed via years of experimentation and is shown to produce good results even if you are not a dominating Russian male :) Shaslyk can be made of any meat, as well as from chicken and fish, but my favorite is pork shashlyk. If prepared correctly, it will produce the most succulent, juicy and tender pieces of meat. It MUST be cooked on a grill and ideally a wood or coal-burning version, as the smoky flavor is a quintessential element of shashlyk's taste. As for the meat, my favorite is fatty country ribs, but center loin roast or tenderloin will work too. -- posted by Andrei_Utkin

Sauerkraut and Sausage Paprikash

Wed, 22 Apr 2009 00:50:31 -0400

Blake Royer at Serious Eats adapted this from a recipe at _Simply Recipes_. In this case, "paprikash" refers to a stew with both paprika and sour cream. -- posted by DrGaellon

Chicken Cutlets

Thu, 23 Apr 2009 02:04:57 -0400

Great taste, not hard to do. -- posted by PuniM

Russian Beet Salad

Sun, 26 Apr 2009 21:00:45 -0400

Entered for safe-keeping for ZWT. From RusslandJournal.de. A food processor will save time. I have added 3 ways to precook the beets, depending on your preference. I recommend wearing plastic gloves when handling the beets, as they will stain otherwise. -- posted by KateL

Ultimate Beef Stroganoff With Buttered Noodles - Tyler Florence

Sun, 26 Apr 2009 21:28:11 -0400

From _Tyler's Ultimate_ episode "Ultimate Beef Stroganoff." This is the meal his wife Tolan makes for him whenever he returns from traveling. -- posted by DrGaellon

Take-Out Borscht (Russian Roasted Beet Soup)

Sat, 02 May 2009 02:48:21 -0400

Although everyone has heard about borscht, very few people who are not of Eastern European heritage have actually tasted this satisfying jewel-toned soup. Roasted beets lend their magenta hue and sweet, earthy flavor, along with smoky bacon, cabbage, and rich chicken stock. The sweet-tart addition of vinegar, honey, and green apple at the end of this soup highlights all the other flavors, making it a soup everyone should try. Adapted from the Take-Out Menu cookbook. -- posted by TxGriffLover

Meatball Stroganoff

Sun, 17 May 2009 19:28:38 -0400

This is an easy, delicious recipe for weeknight meals. Use one batch of recipe #371193, frozen meatballs from the supermarket or substitute your own meatball recipe. Serve with egg noodles or mashed potatoes. -- posted by Irmgard

Pierogi Stir Fry

Sat, 23 May 2009 18:17:12 -0400

A simple yet humble recipe courtesy of my mother in law. Heck, I didn't know what to call this recipe! ;) We use store bought Cheemo brand frozen perogie from Canada for this dish, but you can certainly use your own homemade perogie. (I hope one day to learn how to make them and spell the word correctly.) Sometimes I add a potato to the mix to "stretch" the meal even though perogies already contain potatoes. The Cheemo brand has a cheddar cheese/potato variety we really like and an herb/roasted garlic one, too. I noticed the Cheemo site has a similar recipe to this one. Check it out! Serve with a tossed green salad that contains beets, in keeping with the Ukrainian/Russian/Eastern European theme. A Recipezaar member is going to have to set me straight on the correct spelling of pierogies/perogie/-both singular and plural forms. -- posted by Cookgirl

Golubtsy Stuffed Cabbages

Tue, 26 May 2009 16:40:13 -0400

Russian deliciously mouthwatering cabbage rolls that takes about 2hrs tp prepare, and as many to forget. -- posted by Chef N Jones

Cucumber Gimlet

Thu, 28 May 2009 23:19:59 -0400

A light, summery cocktail, Russian by background. A recipe from Bar Lubitsch in West Hollywood California (found in Maxim magazine). NOTE: I really liked this one. . .very faint cucumber taste but great fresh cucumber smell. I used 1.5 packets of stevia instead of sugar with great results. I also served mine over ice as it was a bit too potent for me as written!!! -- posted by JanuaryBride

Fried Eggs With Onion (Ukrainian / Russian)

Wed, 03 Jun 2009 13:10:28 -0400

This is from "The Best of Ukrainian Cuisine". I haven't tried it yet. -- posted by Debbie R.

Pierogi Filling

Wed, 01 Jul 2009 11:48:21 -0400

I grew up on Mrs. T's, never knowing what a homemade pierogi tasted like. I still have love for Mrs. T's, but there is nothing like a homemade pierogi; it's the ultimate comfort food for me. I won't bother to put up a dough recipe since there are so many good ones out there but I will advise never to trust a pierogi dough recipe that doesn't call for sour cream. So here are my recipes for potato and cheese, cabbage, and meat fillings. I try to cut a few corners since making pierogies is an all day event. They are all my own creations with the exception of the hunter's seasoning mix which I found in a traditional polish cookbook called "Polish Holiday Cookery" by Robert Strybel. You can make your own mix by using the instructions below or order the seasoning mix from an online food exporter or specialty store. -- posted by OwlMonkey

Jerrys Country Coffee for Hard Times

Fri, 24 Jul 2009 15:13:11 -0400

A recipe for our challenging economic times! This is coffee for when you cannot afford the real thing! Based on a recipe from Joan Ranson Shortneys book, How to Live on Nothing. My book is from 1971 and is still mostly relevant even today, except where she says to eat margarine! For me, this book is like a second chance at finally listening to my grandparents and great grandparents. :) For other country drinks, you may substitute barley, oats, or soybeans, as these were used during the Civil War; the roasted shells of acorns were used during WWII by the Germans (caution: do not use acorns unless you boil them first to remove their tannic acid). Im guessing on the quantity and will adjust accordingly after Ive made this. If you try this, please let me know what quantity worked for you. This recipe requires a coffee grinder, or some other equipment or method for grinding the kernels. I wrote the instructions using a standard 12-cup drip coffee maker, but this can certainly be made using other coffee brewing methods. -- posted by mersaydees

Grandma's Perogie Dough

Mon, 31 Aug 2009 02:43:21 -0400

Growing up these were my fav. As grandma had us form an assembly line to make these delicious little dumplings. For the dough make the potato filling the night before save the potato water and leave in the fridge over night. Use the bottom portion of the container. -- posted by rpt247

Russian Cheesecake

Thu, 03 Sep 2009 14:20:05 -0400

The recipe for this ckeesecake comes from the 1997 cookbook, BAKE YOUR CAKE & EAT IT, TOO!, a copy of which I received in the current Cookbook Swap from Tansy, my partner in New Zealand! Preparation time does not include the time needed for the cake to cool & chill. -- posted by Sydney Mike

Classic Beef Stroganoff

Mon, 14 Sep 2009 17:14:14 -0400

According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle. -- posted by gemini08

Georgian Lamb Marinade

Mon, 21 Sep 2009 12:25:42 -0400

This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb. -- posted by Chef #756625

Russian Brussels Sprouts Soup

Mon, 28 Sep 2009 01:13:26 -0400

From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill." -- posted by L'ecole

Sausage Bobbat - a Polish-Russian Recipe

Thu, 15 Oct 2009 14:35:28 -0400

This is from a Hutterite Cookbook, centuries old recipe. The Hutterites are one of three surviving Anabaptist groups, The other two are Mennonites and Amish. The Hutterites are different because they believe in communal living and communal ownership. There are many colonies in Montana, South Dakota and Canada. They believe in having modern farming and ranching equipment. I have added the modern non stick spray Pam -- posted by Montana Heart Song

Kolobki (Russian Cottage Cheese Donuts)

Thu, 15 Oct 2009 14:36:15 -0400

Posting this for safe-keeping, will tweak it later. Kolobok (kuh-luh-bOck) is a dough ball from a Russian fairy tale. These fried gems are fun for kids, tasty calcium for adults. To be clear, I wouldn't feed this to my toddler because of the fried aspect, but I loved them when I was little! -- posted by Lighty

Moscow Chicken

Sun, 08 Nov 2009 09:01:23 -0500

My best friend is half Russian and this is his Russian grandmother's sunday Chicken recipe -- posted by GingerlyJ

Cinnamon Crescents

Wed, 18 Nov 2009 14:49:59 -0500

I can't remember where I found this recipie, very easy to make, russian Christmas recipe I believe -- posted by Paris-Falls

Green Russian-Style Meat Soup

Wed, 02 Dec 2009 11:35:27 -0500

The idea and most of the directions come from a Russian cookbook. This is a variation on the green schi, a green meat-based soup served with half a hard-boiled egg in the bowl. It is great when made with sorrel (and can be made with a jar of schav), but, lacking that, some spinach and some lemon juice will do. The original recipe calls for an unspecified cut of beef, but I like it with beef heart, the silken texture of which matches the green soup perfectly. -- posted by Anya

Koulebiaka (Rice and Salmon Pie)

Thu, 03 Dec 2009 15:46:57 -0500

This Russian dish has many variations all around the Baltic. This recipe is the one most common to Finland. In fact, it could be considered a Finnish national dish. Serve with a green salad along with a sour cream and dill dressing. -- posted by Celticevergreen

Russian Potato Bread

Fri, 04 Dec 2009 17:02:15 -0500

I got this recipe from a library book called "The Cook's Encyclopedia of Bread". It was made for dinner, but almost all of it got eaten the instant it got out of the oven. It's good plain, with butter, or with American cheese. The book says the potatoes give it a longer shelf life, but ours got eaten too soon to see if that was accurate. The number of servings is approximate, our bread-loving family of 5 ate it in two sittings, but it might last longer for other people. -- posted by Dixie Vader

Wild Mushroom Stroganoff With Herb Crumb Topping

Mon, 21 Dec 2009 01:48:37 -0500

From the Vegitarian Society, stored here for safe keeping http://www.vegsoc.org/christmas/2004/strog.html -- posted by Tinyclanger

Dycio Crescents

Sat, 02 Jan 2010 10:35:34 -0500

These crescents are not very sweet, but light and flaky in texture, and the jam centers make them that much more delightful. I used the Solo Apricot filling, but the Almond flavor is also a very good choice for variation. This recipe was passed on to me by a friends who bakes without written recipes, and put a lot of effort to give me the ingredients and preparation directions. If you would like to see a picture of the finished product, please check it out on my blog: http://suburbangrandma.com/recipes/dycio-crescents-cookie-recipe/ -- posted by Suburban Grandma

Russian Potato Salad

Sun, 17 Jan 2010 00:06:03 -0500

This salad was first served in Moscow in the 1860s, by Chef Lucien Olivier, and the recipe was a closely guarded secret. It is also called "Salade Olivier", "Russian Salad" or "Sour Russian Potato Salad". This classic dish has many variations. Here's mine. I use the pickles found in recipe #408712, but dill pickles will do. The garnish includes the tomatoes found in the same recipe, but fresh will do just as well. -- posted by Ice Cool Kitty

Nut and Poppy Seed Kolachki

Mon, 25 Jan 2010 10:37:25 -0500

One of mom's sure-fire, hand-me-down recipes. These don't get much easier. Yield is definitely going to vary depending on how thick/thin you roll your dough and size of your cuts. -- posted by Suzanna Marie

Nut and Poppy Seed Rolls (May, 1972)

Mon, 25 Jan 2010 10:43:45 -0500

For years during the 40 days preceding Easter mom would bake these with love, freeze, and present them as gifts to family/friends at Easter. -- posted by Suzanna Marie

Beef Stroganoff

Mon, 01 Feb 2010 09:53:15 -0500

Yummy! my moms beef stroganoff with a twist!! My husband LOVES it and he hated beef stroganoff before I made this. -- posted by Chef Wolfgang Drea

Ukrainian Borscht

Mon, 01 Feb 2010 10:28:15 -0500

My own creation -- posted by Ida Goldenberg

Russian Potato Salad With Creamy Tarragon Dressing

Thu, 04 Feb 2010 04:46:54 -0500

Clipped from an old magazine; posted for safekeeping. I haven't edited this, but I would probably substitute something else for the nonfat ingredients that this recipe calls for. Cooking time is for boiling the potatoes. Cooking the beets would require additional time, but I don't know how long, so please keep that in mind if you try this. -- posted by coconutty