Loading Russia Ecookbook
Turn the page
Blinis

Blinis

The {Page-Turner-Cookbook} featuring

Russia
Cuisine is influenced by:
- Eastern-European -
There are several factors that affect the Russian diet:Climate

Since Russia is situated in a cold climate, the typical Russian diet is based on root vegetables and grains that grow well under these specific conditions. Buckwheat, barley, rye and wheat along with cabbage, onions, carrots, potatoes, turnips and beets are examples of the foundations of a Russian diet. Fresh vegetables and fruits are less attainable and are not eaten often by the typical Russian. Most vegetables and fish are marinated or pickled.
Religion
The Russian Orthodox Church mandates a series of days for fasting over the year. Fish is the only type of food that is allowed during these fasts. One of the favorites is Sturgeon. When celebrating a number of religious holidays as well as other holidays throughout the year, different pastries, cakes and sweets are eaten.

Beef strogonoff  Print Recipe


Serves: 4
Preparation time: 15 minutes
Cooking time:15 minutes
2 tablespoons canola or vegetable oil
1 pound beef sirloin, sliced into thin strips
1 cup sliced onion
1 teaspoon minced garlic
8 ounces fresh mushrooms, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup red wine
1/2 cup sour cream
2 tablespoons Knorr brown sauce mix
1/2 cup cold water
4 ounces egg noodles, cooked and drained
In a large skillet, heat oil over high heat to a smoking point. Add meat and brown lightly for a minute.
Transfer meat to a bowl and set aside. Add onion, garlic, and mushrooms.
Saute for 5 minutes. Season to taste with salt and pepper. Add red wine. Cook for 5 minutes over medium heat. In a mixing bowl stir brown sauce mix and cold water.
Mix into sauce. Bring to a boil. Add beef and sour cream.
Heat to boiling point. Serve over hot cooked egg noodles.

Blinis  Print Recipe

Blinis are small light pancakes and can be prepared days ahead, and frozen. They are served as appetizers or hors d'oeuvre and topped with smoked salmon, salmon rillettes, salmon mousse, salmon tartar, salmon pâté. See each recipe for more details.
Serves: 14
Preparation time: 30 minutes
Cooking time:20 minutes
1 1/2 teaspoons active dry yeast
1 cup milk, warmed
1 cup all purpose flour
1 cup buckwheat flour
3 egg yolks
1 teaspoon salt
1/2 cup milk
3 egg whites
1/2 teaspoon cream of tartar


Dissolve the yeast in the warm milk. Place the flour in a large bowl and make a well in the center. Add the milk and yeast mixture, the egg yolks and salt. Mix well together. Cover the bowl and leave to rise at room temperature until doubled in volume.
Stir in the remaining milk. Beat the egg whites with the cream of tartar until stiff. Fold in the batter mixture.
Heat a large non stick frying pan over medium heat. Using a teaspoon, spoon enough batter in pan to form small 2-inch round pancakes. Brown on one side, and turn once to cook the other side.
Transfer to a tray. Cover with foil.

Pork and winter squash stew  Print Recipe


Serves: 4
Preparation time: 30 minutes
Cooking time:1 hour 30 minutes
1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch pieces
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 3/4 cups low-sodium nonfat chicken broth
2 large onions, coarsely chopped
4 garlic cloves, minced
1 tablespoon ground cumin
1/4 teaspoon crushed red pepper
2 bay leaves
2/3 cup dry white wine
1-28-ounce can crushed tomatoes
1 medium butternut squash, peeled and cut into 1-inch chunks (3 cups)
1/2 cup coarsely chopped cilantro
Couscous for serving
Preheat oven to 350 degrees.
Season the pork with salt and pepper. In a large oven proof casserole, heat 1/2 tablespoon of the olive oil. Add half of the pork and cook over moderately high heat, stirring occasionally, until browned on all sides, about 5 minutes.
Transfer the pork to a plate. Repeat with another 1/2 tablespoon of olive oil and the remaining pork. Meanwhile, in a small saucepan, boil the chicken broth until reduced to 1 cup, about 10 minutes. Add the remaining 1 tablespoon of oil to the casserole. Add the onions and cook, stirring until softened. Stir in the garlic, cumin, crushed red pepper and bay leaves and cook over moderate heat for 1 minute. Add the wine and boil until reduced by half. Stir in the tomatoes, chicken broth and the pork.
Bring to a simmer, cover, then transfer to the oven and bake for 1 hour. Return the casserole to the top of the stove and add the butternut squash to the stew; cook over moderate heat until the squash is tender, about 20 minutes. Discard the bay leaves from the stew. Stir in half of the cilantro and sprinkle the rest on top. Spoon the stew on plates and serve with couscous.

Russian Tea Cakes  Print Recipe

From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls


These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite.
Toasted coconut can also be added to the dough.


Serves: 16
Preparation time:30 minutes
Cooking time:12 minutes
1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Scrambled eggs with caviar  Print Recipe


Serves: 2
Preparation time: 10 minutes
Cooking time:5 minutes
4 large eggs
3 tablespoons heavy cream
2 tablespoons unsalted butter
2 ounces Sevruga caviar
8 slices buttered toast, quartered


Beat eggs and cream until just blended. Season with salt and pepper. In a medium nonstick skillet, melt the butter over medium heat. Pour in the beaten egg mixture, increase the heat to medium-high, and stir with a wooden spoon until the eggs thicken. Remove from the heat.
Divide the eggs between two warmed plates and top with caviar. Serve immediately, accompanied with the toast points.

Vatrushki  Print Recipe


Preparation time:
1 Cup milk (250 ml)

2.5 cups (250 gr ) all purpose flour

1/2 stick (50 gr) melted butter

2 eggs

1/2 cup (100 gr) sugar

2 tbsp sour cream

1 pack (7 gr) dry fast action yeast

2 tsp of oil

1/2 tsp of salt



For the filling :

250 gr farmers cheese/ tvorog - dry cottage cheese or ricotta cheese

250 gr cream cheese

1 egg

1 tbsp vanilla extract

2-3 tbsp of sugar

1-2 tbsp of flour

raisins ( optional)
Add dry yeast to luke warm milk with sugar and mix well. Set aside for 15 min for the yeast to activate.

Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half the flour. Mix the dough and then add the rest of the flour with salt. Add flour onto working surface, kneading the dough. If too wet, add more flour. Place the dough back into a lightly oiled bowl. Cover with towel and allow to rise and double in size for an hour or more.

Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling.

Once your dough has risen, place in onto a floured surface, pinch a small ball and roll into a flat shape. Place them onto a baking sheet. Using a cup press onto each dough to create a whole in the middle. Fill each hollow with filling. Leave to raise for another 30 minutes

Glaza dough with egg wash all around.

Bake in preheated oven at 180 C/ 350F for about 30 minutes or until golden brown. Enjoy hot or cold.

Vatrushki cream cheese buns  Print Recipe

Vatrushki are sweet pastries made with a yeast dough and filled with cheese filling.

Serves: 8
Preparation time:50 minutes
Cooking time:30 minutes
1 cup milk (250 ml)

2.5 cups (250 gr) cups all purpose flour

1/2 stick (50 gr) of melted butter

2 eggs

1/2 cup (100 gr) sugar

2 tbsp of sour cream

1 pack (7 gr) dry fast action yeast

2 tsp of oil

1/2 tsp of salt



For the filling :

8 oz (250 gr) farmers cheese -dry cottage cheese or ricotta cheese

8 oz (250 gr) cream cheese

1 egg

1 tbsp of vanilla extract

2-3 tbsp of sugar

1-2 tbsp of flour

raisins ( optional)

Mix dry yeast with luke warm milk, sugar and mix well. Set aside for 15 minutes so yeast starts to activate.

Into a large bowl, add milk and yeast mixture, eggs, melted butter, sour cream and half of the flour. Mix the dough and then add the rest of the flour with salt. Sprinkle flour onto working surface; Kneed the dough for a minute. If its too wet, add more flour. Place the dough back into the oiled bowl. Cover and leave to raise and double in size for an hour or more depending on the kitchen temperature.

Whisk cream cheese, cottage cheese, egg, vanilla, sugar and flour together for the filling. Optionally, you can add raisins to the filling. I used half and half.

Once the dough has risen, place on the floured surface, pinch a small ball and roll into a flat shape. Place them onto the baking sheet. Using a small glass, press the center of each ball to create an indent in the middle. Fill each hollow with a filling. Leave to raise for another 30 minutes.


Brush dough with egg wash.

Bake in preheated oven at 350F (180 C) for about 30 minutes or until golden brown.
serve hot or at room temperature.
conversion of liquids
Type a value in one of the inputs below to convert into other units.
Liters - l
Déciliters - dl
Centiliters - cl
Milliliters - ml
USA
UK, Canada
Gallons - gal
Pints - pt
Cups - c
Ounces liquids - fl oz
Tablespoons - tbsp
Teaspoons - tsp
Weights
Type a value in one of the inputs below to convert into other units..

Kilogramms :  kg
Gramms :  g
Pounds :  lb
Ounces :  oz

Temperatures

Type a value in one of the inputs below to convert into other units.

Degrees Celsius :  °C
degrees Fahrenheit :  °F
  • Mediterranean Complete E-cookbook
  • Italy Complete E-cookbook
  • France Complete E-cookbook
  • Spain Complete E-cookbook
  • Canada Complete E-cookbook
1 2 3 4 5