Russian Potatoes Food

RUSSIAN POTATOES

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°.

RUSSIAN POTATO SALAD

Steps:

• Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool.
• Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.

RUSSIAN FRIED POTATOES

Steps:

• Peel potatoes.
• Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
• Slice potatoes, but not too thick. About two or three millimenter should do it.
• Place potatoes in a large bowl.
• Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
• Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
• Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
• Now, add the garlic and onion mixtures to each frying pan and mix it up.
• Wait until the potatoes are soft and browned.
• You're done! Enjoy!

RUSSIAN ROASTED POTATOES WITH MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.

RUSSIAN POTATO SALAD

Steps:

• Boil potatoes in water until tender, about 20 minutes; let cool.
• During last 10 minutes drop in eggs; add cocktail franks for last 5 minutes or so, drain and let cool.
• Do not forget to shock the eggs with cold or ice water, or you'll never get the shells off; separate egg whites from yolks, mash yolks, chop 1 egg white and thinly slice other for garnish if desired.
• In a large bowl, combine potatoes, franks (leave whole or chop), dill pickle, peas, onion, carrot, capers and chopped egg white.
• In a smaller bowl, combine mayonnaise, sour cream, mustard, lemon juice, and mashed egg yolks; season with salt and pepper to taste.
• Gently combine dressing with potato mixture and chill until serving time.
• If desired, serve on a bed of lettuce, surrounded by black olives, tomatoes, and egg white slices; sprinkle with fresh or dried dill, fresh parsley, and paprika, or any combination you like.

RUSSIAN POTATO SOUP

Steps:

• In a 6 quart pot add potatoes and celery plus enough water to cover plus add enough to fill 1/2 of the space to the top of the pot.
• Bring to a boil and simmer until potatoes are soft.
• In the meantime in a skillet brown the onion in oil until they are medium brown in color.
• Add the flour to the browned onions and stir for about 1 minute.
• Add the bullion cubes.
• Add enough potato water from the pot to cover the mixture, stir well.
• Pour the onion mixture back into the pot.
• Add water to within 1 inch of the top of the pot.
• Add black pepper plus extra to taste.
• Bring to a boil.
• Simmer for 30 minutes.