| |
|
|
|
How to Cook dishes from 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 - 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.
- 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.
- 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.
Your Comments
Please share your comments on this page:
Related pages on this web site:
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Bonnie Frumkin Morales
Flatiron Books
Released: November 14th, 2017
Hardcover (400 pages)
 | List Price: $40.00*
Lowest New Price: $20.49*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Kachka: A Return to Russian Cooking- Manufacturer: Flatiron Books
- Brand: Flatiron Books
- ISBN: 1250087600
- EAN: 9781250087607
- PartNumber: Illustrated
Details:- Hardcover
- Edition: First edition.
- Number of Pages: 400
- Authors: Bonnie Frumkin Morales, Deena Prichep
- Publication Date: November 14th, 2017
- Release Date: November 14th, 2017
Physical Description:- Size: 10.4098217 Inches by 8.1901411 Inches by 1.1799189 Inches
- Weight: 3.38850496694 Pounds
Click here for more information |
|
By Greg Easter
International Cuisine Press
Released: October 25th, 2015
Paperback (228 pages)
 | Lowest New Price: $16.95*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Cooking in Russia - Volume 2- Manufacturer: International Cuisine Press
- Brand: International Cuisine Press
- ISBN: 193493996X
- EAN: 9781934939963
- PartNumber: black & white illustrations
Details:- Paperback
- Number of Pages: 228
- Author: Greg Easter
- Publication Date: October 25th, 2015
- Release Date: October 25th, 2015
Physical Description:- Size: 9.01573 Inches by 5.98424 Inches by 0.5192903 Inches
- Weight: 0.75 Pounds
Click here for more information |
|
By Elena Molokhovets
Indiana University Press
Released: July 22nd, 1998
Paperback (704 pages)
 | List Price: $49.00*
Lowest New Price: $39.99*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Classic Russian Cooking: Elena Molokhovets' "A Gift to Young Housewives"- Manufacturer: Indiana University Press
- Brand: Indiana University Press
- Model: 32 b&w photos
- ISBNs: 0253212103, 0253058155
- EANs: 9780253058157, 9780253212108
- PartNumber: 32 b&w photos
Details:- Paperback
- Number of Pages: 704
- Author: Elena Molokhovets
- Publication Date: July 22nd, 1998
- Release Date: July 22nd, 1998
Physical Description:- Size: 1.29 Inches by 10.01 Inches by 7.01 Inches
- Weight: 2.33028610934 Pounds
Click here for more information |
|
By Darra Goldstein
Ten Speed Press
Released: February 4th, 2020
Tan Hardcover (320 pages)
![Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]](https://m.media-amazon.com/images/I/51XrV0qAZ-L._SL160_.jpg) | List Price: $37.50*
Lowest New Price: $35.63*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Beyond the North Wind: Russia in Recipes and Lore [A Cookbook]- Manufacturer: Ten Speed Press
- Brand: Ten Speed Press
- ISBN: 0399580395
- EAN: 9780399580390
- PartNumber: 0399580395_used
Details:- Hardcover
- Edition: NO-VALUE
- Number of Pages: 320
- Author: Darra Goldstein
- Publication Date: February 4th, 2020
- Release Date: February 4th, 2020
Physical Description:- Size: 10.29 Inches by 8.21 Inches by 1.25 Inches
- Weight: 2.69 Pounds
- Color: Tan
Click here for more information |
|
By Anya von Bremzen
Workman Publishing
Released: January 11th, 1990
Paperback (688 pages)
 | List Price: $29.95*
Lowest New Price: $21.99*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Please to the Table: The Russian Cookbook- Manufacturer: Workman Publishing Company
- Brand: Workman Publishing
- ISBNs: 9780894807534, 0894807536
- EAN: 9780894807534
- PartNumber: illustrations
Details:- Paperback
- Number of Pages: 688
- Authors: Anya von Bremzen, John Welchman
- Publication Date: January 11th, 1990
- Release Date: January 11th, 1990
Physical Description:- Size: 9.14 Inches by 7.42 Inches by 1.5 Inches
- Weight: 2.55295299396 Pounds
Features:- Used Book in Good Condition
Click here for more information |
|
By Greg Easter
International Cuisine Press
Released: July 11th, 2016
Paperback (292 pages)
 | List Price: $19.95*
Lowest New Price: $18.35*
In Stock.*
*(As of 20:00 Pacific 31 Mar 2023 More Info)
Click Here | Description:
Cooking in Russia - Volume 3: Focus on Food Chemistry- Manufacturer: International Cuisine Press
- Brand: International Cuisine Press
- ISBN: 1934939951
- EAN: 9781934939956
- PartNumber: 114447
Details:- Paperback
- Number of Pages: 292
- Author: Greg Easter
- Publication Date: July 11th, 2016
- Release Date: July 11th, 2016
Physical Description:- Size: 9.01573 Inches by 5.98424 Inches by 0.6566916 Inches
- Weight: 0.95 Pounds
Click here for more information |
|
| |
