Tag: russian

TRADITIONAL RUSSIAN SOUP “UKHA” FISH SOUP – RECIPE


There are as many recipes for traditional Russian fish soup, known as or UKHA, as there are cooks in Russia. It can be made elegantly with a clear fish stock.
Lets start.

Ingredients
Serves 4 people

2 red snappers body about 500 g each
2 heads & 2 tails of red snappers
1 big white onion
1 celery
2 small potatoes
1 carrot
8 cherry tomatoes
2 bay leaves
1 lemon
50 ml of vodka
A Bunch of dill
Bunch of coriander
2 tsp of salt
1 tsp of white pepper
1 tsp of dried coriander
1 L of fish stock
1 L of water
2 dried bay leaves

Method

1) Dice the potatoes into 2 cm cubes. Finely chop the coriander. Slice the carrot, onion into half rings. Slice the lemon. Chop the coriander & dill. Slice the red snapper body into 3 pcs.

2) At a high temperature stove add 1 L of fish stock into the pot, add 1 L of cold water, add the heads and tails of the red snapper. Bring water to a boil. Reduce the temperature to medium low. Simmer for 20 min. Add sliced red snapper fish, diced potatoes, sliced celery, onion, 2 dried bay leaves, 50 ml of vodka & 1 tsp of dried coriander. Mix all the ingredients. Cook for 15 min. Add 2 tsp of salt, 1 tsp of white pepper, 8 cherry tomatoes. Simmer the soup for a further 5 min.

3) Add few ladle spoons of the soup into a serving bowl. Add 1 pc of the fish into the soup. Add 1 slice of lemon. Garnish with fresh coriander & dill.

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Traditional Recipe Russian Sour Cabbage Soup


Traditional Russian Sour Cabbage Soup Recipe
Sour Cabbage Soup or Kislye Shchi is a traditional Russian soup. This sour cabbage soup recipe is made with fresh pork ribs. Some cooks make theirs with beef brisket and cracked beef marrow bones.

Ingredients
Serves 4 people

600 g of pork ribs
400 g of sour cabbage
2 medium size potatoes
1 small zucchini
2 medium size tomatoes
1 medium size carrot
1 red capsicum
1 medium size white onion
3 garlic cloves
1 bunch of coriander
1 bunch of dill
2 tbsp of vegetable oil
2 tsp of salt
1 tsp of white pepper
3 dried bay leaves

Method

1) Slice onion, dice capsicum, slice carrot, slice zucchini into thin strips, dice tomatoes & potatoes into medium size cubes. Finely chop garlic cloves, dill, coriander.

2) At a medium high temperature stove add 1 tbsp of vegetable oil into a pot. Add pork ribs & stir fry the ribs until pre-cooked & golden color. Remove the pork ribs from the pot.

3) Use the same pot & add dice capsicum, sliced carrots, sliced zucchini, diced onion. Stir fry for 2 min. Add diced tomatoes, sour cabbage & fry for 5 min. Add diced potatoes, 1 tsp of white pepper, 2 tsp of salt, pork ribs. Cover with the water. Bring water to boil & cook for 10 min. Add garlic, dill, coriander & bay leaves. Reduce temperature to medium & simmer the soup for 30 min.

4) To serve 1 portion add a few ladle spoons of the soup into a serving bowl. Add a few pork ribs into the soup. Garnish with fresh chopped dill and fresh chopped coriander.

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Blinchiki With Salmon And Philadelphia Cheese


Dough:
2 eggs
500 ml of milk
1 tsp of salt
1 Tsp of sugar
1 Tsp of veg oil
200 gm of flour

Stuffing:
300g of salmon
Handful of dill
250 gm of Philadelphia
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tbsp of olive oil
1 Tbsp of mayonnaise
1 Tsp of oregano

1) Remove the skin of the salmon and discard it. Dice the salmon into small cubes. In a bowl with salmon cubes. Add 1 tsp of salt, 1 tsp of ground black pepper, 1 tbsp of olive oil, 1 tsp of oregano. Mix all the ingredients. Refrigerate the salmon for 20 minutes.

2) Add the glass bowl chopped garlic and dill, 250 gm of Philadelphia cheese, 1 tbsp of mayonnaise. Mix all ingredients and set aside.

3) Into a glass bowl with 500 ml of milk add 2 eggs, 1 tsp of salt, 1 tsp of sugar & 1tsp of veg oil. Mix all the ingredients. Add 200 gm of flour and mix it again. Set the mixture aside at room temperature for 20 minutes.

4) Set the stove at medium high temperature. Brush the frying pan with some oil, add 1 ladder spoon of the pancake mixture & fry the pancake for 2 min on each side.

5) Add 1 tbsp of Philadelphia mixture into pancake and spread it. Add 1 tbsp of salmon. Roll the blinchiki and slice it into 5 pieces.

Blinchiki are the thin pancakes, traditionally made from wheat flour and served with sour cream, butter, caviar, and other garnishes.

In this recipe we will teach you how to make blinchiki, Philadelphia sautor and also how to marinate salmon.

Bon appetit

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Pirozhki with Mince Pork, Eggs and Spring Onion


Ingredients
Serves 4 people

For dough:
3 cups of all proposed flour
300 ml of warm milk
1 1/2 tsp of yeast
3 tbsp of sunflower oil

For stuffing:
50 g of spring onion
50 g of coriander
4 boiled eggs
200 g of mince pork
1 red onion
1 tsp of salt
1 tsp of ground black pepper
1 tbsp of sunflower oil

2 cups Sunflower oil for frying

1) Chop the coriander & spring onion. Dice the red onion. Clean and dice the eggs.

2) In a big bowl with warm milk add half of flour and 1 1/2 tsp of yeast. Mix all the ingredients and set aside for 20 minutes at room temperature. After 20 minutes add the rest of the flour and 3 tbsp of sunflower oil. Mix all ingredients, cover the bowl with plastic wrap and set aside for 40 minutes.

3) At medium high temperature stove add 1 tbsp of sunflower oil into the frying pan. Add diced red onion and stir fry for 1 min. Add 200 g of mince pork,1 tsp of salt and 1 tsp of ground black. Mix all the ingredients and stir fry for 5 minutes. Set the precooked pork aside.

4) Add into the big bawl precooked pork, diced eggs, chopped coriander, spring onion. Mix all the ingredients.

5) Cut the dough into 8 pc. Flat 1 pc of the dough using your hands into 10 cm diameter circle. Repeat the same step with the rest of the dough pieces. Add 3 tbsp of mixture into the dough round, fold it and using your fingers close it. Repeat the same step for the rest of the dough.

6) Set the stove at high temperature add 2 cups of  sunflower oil and heat it. Add the pirozhki into the pan and fry them for about 4 minutes on each side until golden.

Pirozhki are favorite Russian (and Eastern European) dish, often sold as fast food, but made at home as well. The stuffing can vary; meat, veggies, hard-boiled eggs, potatoes, cabbage, and fruit are common. Pirozhki dough is made with yeast and fried in a pan.

In our cooking tutorial recipe we will teach you how to make the dough for Pirozhki with mince pork, eggs and spring onion stuffing.

Bon appetit

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Classic Russian Pelmeni Serve with Sour Cream & Butter


Ingredients

For the dough:
500 grms of all purpose flour
200 ml of Luke warm water
1 Tsp of salt
1 Tsp of sunflower oil

For the filling :
300 grms of ground beef
200 grms of ground pork
1 red onion medium size
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tsp of coriander powder

For cooking:
1 1/2 l of water
1 Tsp of sunflower oil
1 Tsp of ground black pepper
1 Tsp of salt
2 dried bay leaves
A few slices of red onion
1 garlic clove
1 bunch of dill

For serving:
5 Tbsp of Sour cream
50 grms of Butter
 
Methods:
1) Dice the onions and chop the garlic.

2) Add into a large bowl 300 grms of ground beef, 300 grms of mince pork, diced onion, chopped garlic, 1 tsp of salt, 1 tsp of ground black pepper and 1 tsp of coriander powder.
Using your hands thoroughly mix all the ingredients and refrigerate it for minimum 30 minutes.

3) In a large bowl with 500 grms of all purpose flour add 1 tsp of salt and 1 tsp of sunflower oil. Combine the ingredients. Add 200 ml warm water and mix the ingredients with your hands. Once you had created a dough ball, remove it to a flat table. Knead the dough until it becomes stretchy. Wrap the dough with plastic & refrigerate the dough for 20-30 minutes.

4) Remove the dough from the fridge and proceed to cut it into 5 pieces. Take 1 piece and using a roller pin flatten it into about 2mm thickness sheets. Using and small bowl of about 6cm diameter, cut the dough sheet into a few circular pieces. Repeat the same steps for the rest of the dough pieces.

5) Fill the circular sheet piece with the ground marinated meat. Fold it and using your fingers close it. Proceed to join the two ends. Put the pelimini into the freezer for about 10 min before cooking.

6) In a cooking pot with boiling water add 1 tsp of sunflower oil,
1 tsp of salt, 1 tsp of ground black pepper, few slices of onion, 1 garlic clove, 1 bunch of dill, 2 dried bay leaves.
Boil the ingredients for about 3 min and add the half of the pelimini into the boiling water.
Cook until the pelimini are floating, then add 1 cup of cold water and bring the water to a boil again. Cook for a further 3 min.

7) Remove the pelmeni from the water.

8) To serve one portion, add 15 pelmeni into a serving bowl then add 10 grms of butter, 1 tbsp of sour cream and garnish with fresh dill.

Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. Most people associate pelmeni with Siberia, and many recipes and references to the dish call it Siberian Dumplings. Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia.

The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced beef and pork, onions, garlic, salt, and pepper.

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Beefstraganoff with Mushrooms and Fresh Parpadelle pasta


Ingredients

500 gm of striploin beef
3 white champignons
3 brown bottom mushrooms
2 medium white onions
200 gm of sour cream
200 ml of beef stock
2 tbsp of tomato paste
2 tbsp of all purpose flour
1 tsp of salt
1 tsp of ground black pepper
3 tbsp of sunflower oil
400 gm of fresh parpadelle pasta
1 tsp of salt for pasta
1 tsp of olive oil for pasta
Chives for garnishing or spring onions for garnishing

1) Sliced beef in half centimeter strips & set it aside.

2) Thinly slice white botton & brown botton mushrooms.

3) Slice onions in to half rings and set them aside.

4) Cover the beef strips with all purpose flour.

5) At a medium high temperature add 2 tbsp of heated sunflower oil and add half of the beef strips into the frying pan, fry the beef for about a minute per side until golden. Remove the first load of beef strips. Repeat the same step for the second half of beef strips and set the beef strips aside.

6) Using the same frying pan add 1 tbsp of sunflower oil, onion half rings and stir fry for about 1 min. Add the brown botton mushrooms and the white botton mushrooms. Continue to stir fry for about 2-3 min. Reduce the stove temperature to medium low. Add the precooked beef , 200 gm of sour cream, 200 ml of beef stock, 2 tbsp of tomato paste. Thoroughly mix all the ingredients. Cover with a lid and simmer for about 25 min or until the meat had softened. Add 1 tsp of salt. Continue to simmer for a further 5 min.

7) In a cooking pot, filled with boiling water, add 1 tsp of salt, 1 tbsp of olive oil, 400 gm of fresh parpadelle pasta.

Beef Stroganoff is a Russian dish of sautéed pieces of beef in a sauce with sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

In this tutorial we will serve this dish with fresh parpadelle pasta.

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Beef Goulash Serve With Mashed Potatoes


Goulash is a soup or stew of meat and vegetables.
A classic beef goulash is a recipe traditional from Hungarian cuisine. Juicy, delicious beef goulash with gravy and vegetables is popular in many countries because in the recipe for cooking beef goulash we use only simple and affordable products.

Ingredients

800 gm knuckle beef
1 white onion
1 pilled carrot
2 garlic cloves
1 liter of Beef stock
2 tbsp of olive oil
1 tsp of salt
1 tsp of ground black pepper
1 tsp of paprika
2 tbsp of tomato paste
2 tbsp of flour
2 bay leaves
Mashed potato for serving
Chopped coriander for garnishing

1. Dice 1 white onion. Finely chop 2 garlic cloves.
Cut the beef into 2 cm cubes. Grate 1 medium size carrot.

2. Set the stove at medium temperature.
Add 2 tbsp of olive oil into the pot. Add beef.
Stir fry the beef for 5 minutes to precook it.

3. Add onion and garlic. Mix all the ingredients and
cook for 2 more minutes.

4. Add carrot, 1 tsp of salt, 1 tsp of ground black pepper and 1 tsp of paprika. Mix all the ingredients and cook for another 5 minutes.

5. Reduce the temperature to medium low.
Add 1 liter of beef stock, 2 tbsp of tomato paste, 2 tbsp of flour and 2 bay leaves. Mix all the ingredients and simmer for 1 hour.

6. Turn off the stove and leave the goulash rest for 5 minutes before serving.

7. Add 2 ladle spoons of mushed potatoes into serving plate. Add 1 1/2 ladle spoon of goulash on top of the potatoes. Garnish with fresh coriander on top.

8. Enjoy your meal!!!

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Amazing Muraveinik Cookie Cones With Chocolate Topping


Ingredients
serves 6 people

1 egg
1 cup of sugar
5 Tbsp of milk
200 grams of melted butter
4 cups of cake flour
300 grams of condensed milk
3 Tbsp of honey
1/2 cup of unsalted peanuts
100 grams of melted chocolate

This is the childhood dessert of most Slavic kids. Because of a very rough lifestyle, people would try to manage bringing in a bit of sweetness into their homes. It had to be pretty quick and simple recipe.

This cake tastes like tiny cookies covered in caramel. When it soaks overtime in the fridge, flavors are absorbed into the cookies, making it a favorite sweet treat for kids and adults.

In this cooking tutorial episode we will teach you how to make the dough for the cookies as well as the steps on how to form a cone shape with them.

Bon appetit!!!

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How to Make Easy Olivier Salad with Pork Tenderloin – Amazing Russian Salad


In this cooking tutorial episode we will teach you how to make Russian Olivier Salad with pork tenderloin.

Ingredients

300 grms of boiled pork tenderloin
2 hard boiled eggs
2 boiled potatoes
1 medium size boiled carrot
100 grms of cooked green peas
5 big marinated pickles
1/2 Tsp of salt
1/2 Tsp of ground black pepper
3 Tbsp of mayonnaise
1 Tbsp of dijon mustard

Preparation:
1) Dice the 300 gm of pork tenderloin into small cubes.
Set the pork cubes aside. Dice the 2 potatoes into small squares.
2) Set the diced potatoes aside. Dice the medium size carrots into small cubes.
3) Set the Diced carrots aside. Dice the 2 hard boiled eggs into small cubes.
4) Dice 5 marinated pickles into small cubes. Set it aside.

Let’s make The Olivier Salad:
1) Using a big salad bowl
2) Add the diced boiled pork
3) Add the diced potatoes
4) Add the diced carrots
5) Add the diced hard boiled eggs
6) Add the diced marinated pickles
7) Add the green peace
8) Add 1/2 Tsp of salt
9) Add 1/2 Tsp of ground black pepper
10) Add 3 Tbsp of mayonnaise
11) Add Tbsp of dijon mustard

Final steps before serving:
1) Thoroughly mix all the ingredients
2) Refrigerate salad for 1 hour
3) Put 6 tbsp spoons of the salad into an small glass bowl
4) Garnish with fresh coriander leaves

Olivier salad is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America.

Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860’s. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.

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How to Make Garlic Cheese Stuffed Tomatoes with Grilled Prawns


Ingredients
Serves 2 portion

4 big tomatoes
2 hard boiled eggs
100 grms of mozzarella cheese
2 garlic cloves
1 Bunch of dill
2 Tbsp of mayonnaise
8 prawns medium size
Pinch of salt
Pinch of pepper
1 Tbsp of olive oil
1/2 lime
Dill for garnishing

Garlic Cheese Stuffed Tomatoes are one of those simple tasty things. It is very easy to make as well.

You can use any kind of tomatoes to make this recipe.

The stuffing we will teach you consist of Mozzarella cheese, garlic, diil, dices eggs, mayonnaise and grilled prawns.

This is very refreshing recipe which nice to have in hot summer days.

Bon appetit!!!

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