RUSSIAN POTATOES
A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
AUTHENTIC RUSSIAN SALAD 'OLIVYE'
This is a recipe my mom and grandmother use every time there's a family gathering or a special occasion. To make this a vegetarian dish just leave out the ham. Potatoes, carrots, and eggs do not have to be chilled completely after boiling. Dill can be substituted for parsley if desired.
Provided by lovefullofpie
Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes
Time 50m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs.
- Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 30.7 g, Cholesterol 82.4 mg, Fat 12.4 g, Fiber 5.3 g, Protein 8.4 g, SaturatedFat 2.5 g, Sodium 1306.5 mg, Sugar 3.9 g
GERMAN-RUSSIAN-DAKOTA KNEFLA
This version of knefla is a tasty, easy German-Russian staple for dinner, comprised simply of dough and potatoes. Sometimes I add 2 teaspoons of chicken bouillon to the boiling water for extra flavor. Serve with sausage, brats, or alone. Some like it with sauerkraut or breadcrumbs for garnish.
Provided by Megan
Categories Main Dish Recipes Dumpling Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the flour, baking powder, salt, and pepper together in a bowl. Whisk together the egg and milk in a separate bowl; stir in the flour mixture until a smooth dough is formed.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, cut the dough into bite sized pieces with scissors into the boiling water. Boil for 20 minutes; drain well.
- Heat the oil in a large skillet over medium-low heat; add the knefla and potatoes. Stirring occasionally, cook until the potatoes are tender and the knefla are golden brown, about 20 minutes.
Nutrition Facts : Calories 437.2 calories, Carbohydrate 76.8 g, Cholesterol 47.7 mg, Fat 9.1 g, Fiber 5.2 g, Protein 11.8 g, SaturatedFat 1.8 g, Sodium 737.9 mg, Sugar 2.2 g
RUSSIAN BOILED POTATOES
Found at Recipe Studio where the author, Nadia, is reminiscing about her childhood foods. This is one of those simple but delicious dishes we all need in our repertoire.
Provided by Beth Renzetti
Categories Potatoes
Time 40m
Number Of Ingredients 4
Steps:
- 1. Peel potatoes & cut into large chunks of somewhat equal size. Boil until tender.
- 2. Drain & toss with dill, butter, salt & pepper.
- 3. Serve & enjoy!
15 BEST RUSSIAN FOODS (+ RECIPE COLLECTION)
These traditional Russian recipes are easy to make and packed with flavor! From soups to salads to pies, Russian cuisine brings a unique twist to your weekly menu!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian dish in 30 minutes or less!
Nutrition Facts :
14 TRADITIONAL RUSSIAN SIDES (+ EASY MENU)
Russian side dishes are a fun way to make your meals more unique! From beet salad to buckwheat blinis, these Russian sides are sure to impress!
Provided by insanelygood
Categories Recipe Roundup Side Dishes
Number Of Ingredients 14
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Russian side in 30 minutes or less!
Nutrition Facts :
RUSSIAN BOILED POTATOES WITH PICKLES
Boiled potatoes with pickles is a true Russian dish at any time of a day or a year. Recipes is from RussianFoods.com, posted here for play in Culinary Quest.
Provided by Baby Kato @BabyKato
Categories Potatoes
Number Of Ingredients 5
Steps:
- Cut potatoes in small cubes, add finely chopped pickled cucumbers and onion.
- Add salt to taste and dress with oil
- Stir carefully and enjoy.
VARENIKI
Vareniki (варе́ники) are dumplings similar to Polish pierogi, that are traditional in Ukraine and Russia. There are several kinds of fillings, with mashed potatoes being the most classic.
Provided by Sarah-Eden Dadoun
Categories Side Dish
Time 2h30m
Number Of Ingredients 19
Steps:
- Heat the vegetable oil in a frying pan and fry the onions over medium heat, stirring regularly until they are golden brown, then drain them of their oil and place on plate lined with paper towel.
- Peel and boil the potatoes in a large amount of lightly salted water.
- Drain the potatoes using a large skimmer and keep the boiling water for cooking.
- Place the cooked potatoes in a large bowl and, using a potato masher, mash the potatoes, gradually adding the boiling milk. Add the butter and, optionally, a little boiling water from the potatoes and mix until a slightly firm consistency is obtained.
- Add the fried onions and mix. Season with salt and pepper. Set aside.
- In a small skillet, melt the butter.
- Fry the onion over medium heat for 1 minute then add the sugar.
- Cook over low to medium heat for 10 minutes, stirring regularly.
- Remove from heat, transfer to a bowl and set aside in a warm place for serving.
- Combine sifted flour, salt, eggs, milk and 2 tablespoons of vegetable oil. Knead a homogeneous dough. Cover and let stand 30 minutes, away from heat.
- Divide the dough into 2 or 3 pieces and roll out each piece of dough to a thickness of ⅛ inch (3 mm).
- Using a cookie cutter, cut circles about 3 inches (7 cm) in diameter.
- Place 1 teaspoon of filling in the center of each circle of dough, fold them in half to form a semi-circle and pinch the edges with wet hands.
- Heat a large amount of boiling salted water in a casserole dish.
- Immerse the vareniki in simmering water and cook them for 3 minutes.
- Drain.
- Place the boiled vareniki in a bowl or deep dish.
- Sprinkle with fried onions, salt lightly, pepper, and mix gently.
- Finally sprinkle with chopped spring onion.
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- In a small bowl mix all ingredients with a whisk until well blended. Add a touch more water for desired consistency.
- Cook eggs and unpeeled potatoes, cool. Peel both and set aside. Boil or roast chicken if not using already prepared chicken. Remove skin and bones. (You can also use any leftover chicken for this salad.)
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- Olivier or Russian Salad. Written: оливье Pronounced: olive-ye. Ask any Russian what they eat for Christmas, and I can guarantee all of them will say Olivier.
- Russian Vinigrette. Written: винегрет Pronounced: vee-ne-gret. Vinigrette is the closest thing to salad at the Russian table. A combination of beets, potatoes, carrots, pickles, and peas topped with olive oil will intrigue your taste buds.
- Dressed Herring Salad or Selyodka Pod Shuboy. Written: селедка под шубой Pronounced: selyod-ka pod shu-boy. This bad boy is what started the whole rainbow food trend.
- Mimosa Salad. Written: мимоза Pronounced: mimoza. Yet another layered salad and another use of mayonnaise as dressing (do you see the pattern?). Mimosa salad combines the best of both worlds from Olivier and Selyodka Pod Shuboy.
- Aspic or Holodets Meat Jelly. Written: холодец Pronounced: holo-dets. Every time I want holodets, my friends look at me like I have five heads. Unless you had real meat aspic, you will never understand why it is so good.
- Deviled Eggs. Written: фаршированные яйца Pronounced: (too complicated to say) I personally do not know who came up with this idea, but this person is a GENIUS.
- Pirozhki. Written: пирожки Pronounced: piro-shki. Piroshki come in all shapes and forms: baked, fried, some are even boiled. Stuffed with a variety of flavors from potatoes to meat, they have a flavor for everyone.
- Sprats Sandwich. Written: шпроты Pronounce: shpro-ti. Sandwiches seem like there's nothing holiday-ish about them. Yet every Russian household enjoys sprats sandwiches on New Year's Eve.
- Caviar Sandwich. Written: икра Pronounce: ikra. Caviar sandwiches are probably one of the most commonly enjoyed Christmas foods. Russians love caviar. Period.
- Fish. Written: рыба Pronounce: ri-ba. As you might have noticed, we love fish in our Christmas dishes. With this one you can go as creative as possible.
10 RUSSIAN COMFORT FOODS YOU NEVER KNEW EXISTED
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- Blintzes. Blintzes are flat delicate pancakes often made with buckwheat flour. Fried or folded, these are super versatile; they can be topped or stuffed with a variety of toppings like berries and cheese.
- Piroshki. Baked or fried, savory or sweet, you can’t deny one of these babies. From puff pastry dough to fried dough, piroshki resembles Tiropita’s in the Greek cuisine.
- Borscht. In the midst of cold weather, soup is the ultimate go-to. One of the most traditional soups in the Russian/Ukrainian culture is borscht. It is a beet soup jam-packed with potatoes, cabbage, carrots, celery, tomato and sometimes meat served with a dollop of sour cream and dill.
- Mashed Potato Pancakes with Kolduny. Think of these as a handheld mashed potato. Turn your leftovers into something better; use your mashed potatoes as a base, stuff them with ground meat of your choosing or my personal fave, mushrooms, and pan fry on a skillet and BOOM, life-changing.
- Golubtsy. A dish stemming from Middle Eastern as well as European descent, golubtsy are stuffed cabbage rolls with rice and minced meat, typically beef.
- Kotleti. Meatballs, cutlets or hamburgers, whatever you call it, it’s still a meat patty. Going under the name of kotleti, these are typically made golden and crispy atop a skillet and served alongside mashed potatoes (like many other dishes as you have read), salad, kasha or pasta.
- Salat Olivye. This isn’t your typical salad. A lot of times, the word “salat” is added in front of another word to signify you’re about to consume a combination of various items, not necessarily traditional salad items like lettuce and tomatoes.
- Kasha. Among one of the healthiest and most filling side dishes that isn’t potatoes or pasta, reach for buckwheat grain or “kasha” as it is full of protein and iron.
- Zharkoye. What else is heartier than stew on a cold frigid day? If you’re a meat & potatoes kind of person, this dish is SCREAMING your name as it is straight up meat and potatoes.
- Pierogies. Okay so you probably already know about these. There’s nothing more comforting in the world than stuffing my face with a bowl of these after a long crappy day.
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- In a large bowl, add the room temperature egg, sugar, and salt. Beat until foamy. Pour in the warm milk and vegetable oil and mix. Sift in 3 cups of flour, add the instant yeast and immediately mix the flour into the egg mixture.
- Mash the boiled potatoes, add in the ground meat, salt, paprika, coriander, cumin, and pepper. Mix. Gradually add in the melted butter until you get a soft and sticky filling. Cover and set aside. You may want to refrigerate the filling if your kitchen is hot and your dough isn't ready yet.
- Once the dough has doubled in size, punch it down to release any air bubbles. Divide into 12 equal pieces for large Piroshki. Each piece of dough should weigh exactly 2 oz. You can also make smaller Piroshki if desired.
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- Fried potatoes with mushrooms. The dish tastes best with freshly picked mushrooms, but generic mushrooms from a supermarket will also do. The dish has several secrets.
- Draniki. These are pancakes made with grated potatoes, onion, eggs and flour. Traditionally, they are served hot with sour cream. Sometimes minced meat or squash are added to the classic ingredients - this will be tasty, too!
- Vareniki with potatoes. This is a traditional dish common in Slavic cuisine, similar to Italian ravioli. Vareniki are served with fried onions, sour cream, finely chopped herbs or butter.
- Shangi. Shangi are small open pastries from the Urals with a topping that often consists of potatoes, eggs and butter. These round buns are even given to children at kindergarten.
- Meat stew with potatoes in a pot. Potato slices and pieces of meat and vegetables (carrots, eggplant, mushrooms, tomatoes, beans or peas) are baked in a ceramic pot in the oven.
- Baked potatoes with cheese and meat. A popular type of Russian fast food is a giant baked potato with grated cheese and butter inside. Cut in half, a baked potato can have a variety of fillings, from crab salad and pickled mushrooms to salted fish.
- Mashed potatoes. This is a classic, and it’s the main side dish in student canteens and at every dinner party. In Russia, a small amount of butter and warm milk are added to mashed potatoes so that they don't turn grey, and the potatoes are crushed with a masher (a blender is rarely used).
- Potato zapekanka. In Russia people eat this dish from the time they go to kindergarten. Zapekanka can be made from potatoes sliced into rounds or mashed potatoes.
- Fried pirozhki with potato. Russian cuisine has many closed pirozhki (small pies) with savory or sweet fillings, but arguably the most popular variety is with mashed potatoes and onions.
- Potato salad with onion. Potato salad is common in American and German cuisine. On the Russian table it is also present, but not so common. The Soviet Book of Tasty and Healthy Food recommends making it the following way: Dress boiled and cubed potatoes with a mixture of vegetable oil and a small amount of vinegar, and sprinkle with dill, parsley, spring onion, salt and pepper.
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- In a large pot, cover the quartered beets with the water and bring to a boil. Simmer over moderately low heat until the beets are tender when pierced with a fork, about 30 minutes. Using a slotted spoon, transfer the beets to a plate.
- Coarsely shred the beets in a food processor. Return them to the pot and add the sugar, lemon juice and cider vinegar; season with salt and pepper. Refrigerate the soup until chilled, for at least 4 hours or preferably overnight.
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