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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Russian
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    How to Cook dishes from Russia


    Russia Russia is a vast multi-ethnic country with a rich farming tradition, and has a tremendous amount to offer in the culinary arts. Many Russian dishes are derived from traditional peasant food eaten in the country's huge rural expanses.

    Crops of rye, wheat, millet and barley provide the ingredients for breads, cereals, pancakes, kvass (a bread drink), and of course beer and vodka. Other common ingredients include a variety of vegetables as well as fish, poultry and game, as well as mushrooms, berries, and honey. Additionally, the influence of Russia's historic neighbours such as Persia and the Ottoman Empire can still be seen in some Russian dishes.

    From the time of Catherine the Great (who reigned from 1762 to 1796), Russian nobility imported products and household staff from Austria, Germany and most especially France. The result was a plethora of new dishes, infact a whole new Franco-Russian cuisine, that includes some of the most famous "Russian" dishes: beef stroganoff, sharlotka (Charlotte Russe) and veal Prince Orloff.

    Some popular Russian recipes and dishes include:
      Beef Stroganoff
    • Beef Stroganoff - This dish probably has Franco-Russian roots, although the exact details of its exact origins have been lost - it may perhaps have been named after the Stroganov family. The dish consists of sautéed pieces of beef served in a sauce with sour cream.

    • Blini - Thin pancakes made from wheat or buckwheat, and usually topped with either sour cream or caviar.

    • Borshch - The Russian variant of borscht. A vegetable soup made with beets, but meat, cabbage and potatoes may be added.

    • Charlotte Russe - A cold dessert created by French chef Marie Antoine Carême who was employed by Czar Alexander I. It is a mould, lined with lady fingers (small sweet light sponge cakes) and filled with Bavarian creme (a custard made with flour, thickened with gelatin and flavored with liquer).

    • Katlyeti - Small pan-fried meatloaves made from pork or beef.

    • Okroshka - A traditional cold soup made from kvass (bread drink). Okroshka can be prepared in meat, fish or vegetable varieties. A combination of neutral tasting vegetables (such as potatoes, turnips, rutabagas (yellow turnips), carrots or cucumbers) and spicy vegetables (mainly green onion, plus celery,chervil, dill, parsley or tarragon) are used in making the soup. Spices such as black pepper, mustard or pickled cucumber may also be added.

    • Pelmeni - A thin dough (made with flour add eggs) filled with minced meat (beef, lamb, pork, or a mixture of all three, may be used). Spices such as garlic, onions and pepper are mixed into the filling. Pelmeni are cooked by boiling (although sometimes they are fried after boiling), and then served with butter or sour cream.

    • Pirozhki - A stuffed bun or pie that is filled with a cooked filling. Traditional fillings include fish sautéed with onions and mixed with chopped hard-boiled eggs, chopped boiled meat with onions and eggs, or mashed potatoes with eggs and sour cream.

    • Shashlyk - The Russian form of shish kebab. Shashlyk features alternating slices of meat and onions.

      Shashlyk being cooked

    • Shchi - A traditional cabbage soup. There are many varieties, for example the poor typically made the soup just from cabbage or onions, but richer variants might add meat, carrots, parsley, spice herbs and sour ingredients (the latter might include smetana (sour cream), apples or pickle water).

    • Soljanka - A thick spicy and sour soup. There are three main varieties: meat, fish or mushroom. All variants also contain pickled cucumbers, and usually cabbage, cream, dill and salty mushrooms.

      Soljanka

    • Studen (Kholodets) - Jellied pork or veal, with spices and a small amount of vegetables. The food is prepared by boiling the meat for an extended period of time, and then chilling the dish. The dish may be eaten cold, in which case it is served with grinded garlic with smetana (sour cream), horse radish or mustard, or may be used as a garnish for other dishes.

    • Teur - A variation of okroshka, but using bread instead of vegetables.

    • Veal Prince Orloff - A Franco-Russian dish created by Urbain Dubois, to Prince Orloff, the Russian ambassador to France. Veal Orloff is a braised loin of veal, cut thinly into slices, with layers of pureed mushrooms and onions between each slice, then topped with bechamel sauce (white sauce) and cheese, and browned in the oven.


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    Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-to-Go Meals

    By Toby Amidor MS RD CDN

    Rockridge Press
    Released: 2018-07-31
    Paperback (192 pages)

    Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-to-Go Meals
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    Product Description:

    Bestselling meal prep author Toby Amidor shows you how to master meal prep with easy recipes and weekly meal plans in Smart Meal Prep for Beginners.

    Smart meal prep means you never have to ask what’s for breakfast, lunch, or dinner. In Smart Meal Prep for Beginners, meal prep expert Toby Amidor makes it easier than ever to start (and stick with) meal prep, so that you have ready-to-go healthy meals every day of the week.

    This meal prep cookbook goes beyond general meal prep guidance, and provides a 6-week plan to make a habit of meal prep and keep your fridge full. With specific, step-by-step instructions and meal prep plans that eliminate the guesswork of what to eat and for which meal, this cookbook is your kick-start guide to meal prep like a pro.

    The point of meal prep is to set yourself up for success, not stress. This meal prep guide and cookbook gives you the tools you need to make meal prep a regular part of your routine, with:

    • 6-Weekly meal prep plans that progressively ease beginners from prepping breakfast and lunch (2 plans) to a full day’s meal prep featuring breakfast, lunch, and dinner (4 plans)
    • Must-have meal prep tools that include prep day guidance, shopping lists, plus storage and reheating information
    • Meal prep 101 gets you started with need-to-know info about meal prepping, including meal prep Dos and Don’ts and food storage guidelines

    Smart Meal Prep for Beginners is a fool-proof plan to meal prep like a pro and have healthy meals ready-to-go, no questions asked.

    Meal Prep: The Complete Meal Prep Cookbook For Beginners: Your Essential Guide To Losing Weight And Saving Time - Delicious, Simple And Healthy Meals To Prep and Go! (Low Carb Meal Prep)

    By Lynda Rhodes

    CreateSpace Independent Publishing Platform
    Paperback (106 pages)

    Meal Prep: The Complete Meal Prep Cookbook For Beginners: Your Essential Guide To Losing Weight And Saving Time - Delicious, Simple And Healthy Meals To Prep and Go! (Low Carb Meal Prep)
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    Lose Weight and Save Time by Preparing Your Own Meals at Home!

    You can enjoy healthy meals—made exactly the way you like—with just a few minutes in your kitchen. You’ll save time trying to find food on the go. You’ll have more time at the office and on your commute. Simply bring your favorite, home-cooked dishes with you, and you can enjoy a happier, healthier day!

    When you order this comprehensive meal preparation guide, you’ll learn everything you need to know to get started in the kitchen:

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    • The 9 Rules of Successful Meal Prepping
    • Quick Methods for Meal Prepping like a Pro
    • How to Count Calories at Home
    • Simple and Fun Grocery List Tips

    and so much more!

    In the morning, you’ll love to wake up to treats like simple Hard-Boiled Eggs, Salmon and Egg Muffins, and Spinach Mushroom and Feta Pies. You can show off fun and festive lunches like Lamb and Salad Pita Pockets, Chicken and Root Veggie Bowls, and Basil Tomato Haloumi Salad. For dinner, you can enjoy hearty and heathy meals like Quinoa Sushi Rolls, Steak and Zoodle Salad, and Quick Breaded Chicken Freezer Packets!

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    Kachka: A Return to Russian Cooking

    By Bonnie Frumkin Morales

    Flatiron Books
    Released: 2017-11-14
    Hardcover (400 pages)

    Kachka: A Return to Russian Cooking
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    Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.

    “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!”
    Alton Brown

    From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.

    The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.

    Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

    Super Easy Cookbook for Beginners: 5-Ingredient Recipes and Essential Techniques to Get You Started in the Kitchen

    By Lisa Grant

    Rockridge Press
    Released: 2018-08-14
    Paperback (216 pages)

    Super Easy Cookbook for Beginners: 5-Ingredient Recipes and Essential Techniques to Get You Started in the Kitchen
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    The Super Easy Cookbook for Beginners offers a hands-on approach to learning how to cook with essential techniques and easy, 5-ingredient recipes.

    The best way to learn how to cook is to actually start cooking. When you’re ready to set foot in the kitchen, the Super Easy Cookbook for Beginners offers the easiest, 5-ingredient recipes to teach you how to cook―while cooking!

    Beyond basic cooking skills, this beginner’s cookbook gets you started by serving up simple, home-style recipes that require only 5 main ingredients or less. Alongside step-by-step guidance for kitchen techniques―plus useful tips like how to hold a knife―the Super Easy Cookbook for Beginners is the easiest recipe to make anyone a good cook.

    From preparing ingredients to roasting a chicken, the Super Easy Cookbook for Beginners sets you up for success in the kitchen with:

    • 120 easy, 5-ingredient recipes that use commonly found ingredients for hassle-free cooking
    • Cooking skills that range from safety practices to storage rules, and explain key terms so that you know the difference between braising and caramelizing your food
    • Kitchen tips that outline essential appliances along with staple pantry products to keep on hand

    Get started with recipes like Zucchini Au Gratin or Spinach Baked Tilapia, and learn how easy cooking can be with the Super Easy Cookbook for Beginners.

    Mamushka: Recipes from Ukraine and Eastern Europe

    By Olia Hercules

    Weldon Owen
    Released: 2015-10-06
    Hardcover (240 pages)

    Mamushka: Recipes from Ukraine and Eastern Europe
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    • Weldon Owen
    Product Description:
    A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. 

    Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. 

    Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue.

    Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka’s earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.

    Tasting Georgia: A Food and Wine Journey in the Caucasus

    By Carla Capalbo

    Interlink Pub Group
    Hardcover (464 pages)

    Tasting Georgia: A Food and Wine Journey in the Caucasus
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    Winner of the prestigious André Simon Award explores Georgia's culinary traditions.

    Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world s oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground.

    Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond

    By Olia Hercules

    Weldon Owen
    Released: 2017-10-24
    Hardcover (240 pages)

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond
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    "A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

    "Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

    "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

    Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region. 

    In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.

    Recipes
    Mint Adjika
    Tsago’s Blackberry & Grape Sauce
    Savory Peach & Tarragon Salad
    Plov with Pumpkin, Chestnut & Walnut
    Zahir’s Stoned Chicken
    Vine Leaf Dolma
    Armenian Cognac Profiteroles
    Red Basil Sherbet

    Samarkand: Recipes & Stories from Central Asia & The Caucasus

    By Caroline Eden

    Kyle Cathie Ltd
    Hardcover (224 pages)

    Samarkand: Recipes & Stories from Central Asia & The Caucasus
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    • Kyle Cathie Ltd
    Product Description:
    Over hundreds of years, various ethnic groups have passed through this city, sharing and influencing each other's cuisine and leaving their culinary stamp. Samarkand is a love letter to Central Asia and the Caucasus, containing travel essays, beautiful photography and recipes that are little known in the West that have been expertly adapted for the home cook. There is an introduction to the region (explaining the ethnic groups – Uzbeks, Tajiks, Russian, Turkis, Koryo-Saram, Jewish, Caucasus, Afghan) with a useful pantry of essential ingredients, followed by an array of delicious dishes. These include Lamb Kebabs with Cinnamon, Cloves & Hot Hummus, Pumpkin Stuffed with Jeweled Rice, Pomegranate & Vodka Sorbet and the all-important breads of the region – non, flatbreads and pides.

    Please to the Table: The Russian Cookbook

    By Anya von Bremzen

    Brand: Workman Publishing Company
    Paperback (688 pages)

    Please to the Table: The Russian Cookbook
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    From the robust foods of the Baltic states to the delicately perfumed pilafs of Azerbaijan, from borscht and beef stroganoff to the grains and yogurts of Georgia, Anya von Bremzen and John Welchman take Westerners on a spectacular tour of the many and varied cuisines of the fifteen former Soviet republics. Anya von Bremzen, a native Muscovite, grew up on regional cooking and has traveled extensively throughout the former Soviet Union, visiting professional chefs, touring markets, and sampling and gathering dishes. Covering eleven time zones and hundreds of recipes, Please to the Table brings to light the astounding culinary diversity of this corner of the world-and the similarities between the cuisines, too. Here are Byelorussion Mushroom Croquettes, Armenian Stuffed Mussels, and dozens of other zakuski-the "little bites" that are the heart and soul of Russian meals. Soups from Armenian Lentil and Apricot Soup to Lithuanian Apple Soup with Apple Dumplings. Dozens of entrees including Uzbek Lamb Pilaf, Russian Salmon with Sorrel and Spinach, Azerbaijani Quail in Walnut and Pomegranate Sauce, Armenian Pumpkin Moussaka. And side dishes, salads, beverages, and desserts such as Russian Cranberry Mousse and an Almond and Pistachio Paklava. Plus vatrushki, pampushki, halushki, blinchiki, sirniki, and pirozhki. Winner of the 1990 James Beard Food and Beverage Book Award. Selection of the Book-of-the-Month Club's Homestyle Books and the Better Homes & Gardens Family Book Service. 58,000 copies in print.

    Mastering the Art of Soviet Cooking: A Memoir of Food and Longing

    By Anya Von Bremzen

    Broadway Books
    Released: 2014-09-16
    Paperback (368 pages)

    Mastering the Art of Soviet Cooking: A Memoir of Food and Longing
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    • Broadway Books
    Product Description:

    A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations  
     
         Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one kitchen. She sang odes to Lenin, black-marketeered Juicy Fruit gum at school, watched her father brew moonshine, and, like most Soviet citizens, longed for a taste of the mythical West. It was a life by turns absurd, naively joyous, and melancholy—and ultimately intolerable to her anti-Soviet mother, Larisa. When Anya was ten, she and Larisa fled the political repression of Brezhnev-era Russia, arriving in Philadelphia with no winter coats and no right of return.
         Now Anya occupies two parallel food universes: one where she writes about four-star restaurants, the other where a taste of humble kolbasa transports her back to her scarlet-blazed socialist past. To bring that past to life, Anya and her mother decide to eat and cook their way through every decade of the Soviet experience. Through these meals, and through the tales of three generations of her family, Anya tells the intimate yet epic story of life in the USSR. Wildly inventive and slyly witty, Mastering the Art of Soviet Cooking is that rare book that stirs our souls and our senses.


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