Russian Cuisine

Main dishes
  Pot Meat with Potatoes

200 g any meat
50 g carrot
50 g onion
300 g potatoes (soft sorts)
3-4 black peppercorns
1 bay leaf
salt to taste

Rinse the meat, chop and fry in its own (or any other) fat in a skillet. Saute the shredded carrot with round slices of onion. Place meat in the pot, then put the sauteed vegetables over it and cover it all with peeled and rinsed potatoes of medium size. Pour in water, season with salt, pepper and bay leaf, cover and stew in an oven. Serve with shredded fennel or parsley and any tomato sauce or fresh tomato slices with 2-3 pieces of crushed garlic.

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  Wheat and Buckwheat Pancakes

400 g wheat flour
200 g buckwheat flour
1lt. milk
5 eggs
fresh yeast
2 tablespoons granulated sugar
2-3 tablespoons vegetable oil
1 teaspoon salt

Bliny make your life better and tastier. They can be very different – thin, transparent, soft and smooth. Or maybe thick and light – “porous” as they are often called – and naturally with different fillings. Bliny are made out of wheat flour, as well as of buckwheat flour, corn meal and rice flour. Here is a recipe for particularly tasty pancakes – those made with wheat and buckwheat flour.

Melt the sugar in 0,5 lt. of warm milk, sprinkle yeast over it and stir in the wheat flour. When the mixture nearly doubles its size in volume, stir in the buckwheat flour and beaten eggs, and sprinkle the mixture with salt. Set it aside in a warm spot until the batter nearly doubles its size in volume. Make a deep well in the center and pour in 0,5 lt. of boiling milk. Stir the batter thoroughly and vigorously, pour in vegetable oil. Let the batter rest in a warm spot for 10 minutes. Then it is ready for baking pancakes. The batter usually reminds liquid sour cream and is easy to spread over a frying pan. Pancakes are best fried on 2 or 3 pans. Set a heavy skillet over high heat and coat the bottom with vegetable oil. Take a large spoon just enough to contain the batter for each pancake (about 3 table spoons). Spoon up the top layer of the batter and fry turning the pancakes over every 2-3 minutes or until golden brown. Coating each pancake with butter and pile them. Serve hot immediately after cooking. You may serve the bliny with melted butter, sour cream, red or black caviar, salmon or any other salted fish or with some dessert like jam, honey, fruit syrup, or evaporated milk.

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  Volga Kvass

7 cups barley malt
½ cup flour from barley malt
10 cups barley flour
5 cups rye flour
1/6 cup liquid yeast

kvass yield – approx. 5 lt

The paste is made out of bread products in warm water. It is steamed in an oven for 6 hours. Place the paste in a capacious saucepan, stir in malt dissolved in warm water. Mix well and leave it covered in a warm spot for 12-15 hours. Then pour the kvass wort with the sediment into a tub. Add yeast and leave it to ferment uncovered in a cold spot for 3 days.

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