Tag Archive for: Russian

Russian Solyanka

 

Russian Solyanka

Jennifer Wolfgramm - Missionary wife
Print Recipe Pin Recipe
Course Soup
Cuisine Russian
Servings 8

Ingredients
  

  • 4 medium potatoes cut in chunks
  • 4 cloves garlic minced
  • 3 bay leaves
  • 8 cups beef broth
  • 2/3 cup boiled sausage diced
  • 2/3 cup smoked sausage diced
  • 2/3 cup ham diced
  • 3 medium pickles cut in short sticks
  • 1/2 cup pickle juice
  • 1/4 cup capers
  • 3 tbsp oil for frying
  • 2-3 carrots cut in short sticks
  • 2 onions diced
  • 4 tbsp tomato paste
  • Salt and pepper
  • 1 Lemon thinly sliced
  • Olives
  • Sour cream

Instructions
 

  • Put the potatoes, garlic, bay leaves, and broth in a large pot. Bring to a boil. Turn down the heat to medium and cook for 15 minutes.
  • Add in the meats, pickles, pickle juice, and capers to the pot. Keep at a simmer.
  • Meanwhile, heat the oil in a frying pan. Add in the carrots and onions and cook until the onions are translucent. Add in the tomato paste and cook for a minute. Then ladle out about 1 ½ cups of broth from the pot with the potatoes and add it to the carrots. Stir gently. Let the carrot mixture simmer for 10-15 minutes.
  • Add the carrot mixture into the big pot of soup. Stir. Add salt and pepper to taste. Let simmer for a minimum of 30 minutes.
  • To serve, ladle some soup into each bowl. Carefully place on top of each serving a thin slice of lemon, 3-4 olives, and a dallop of sour cream. Each person should stir in the sour cream before eating. Serve with hearty bread.

Notes

My friend Marina said about Solyanka, "Russians make solyanka like Americans make pizza. Just open up the refrigerator, see what you've got, and throw it in!" :-) That's not exactly true, but it makes me smile. Don't skip the olives, lemon and sour cream on top - they make all the difference! Solyanka is one of our family's favorite Russian foods. Here in the eastern part of Germany where we now live, solyanka is a well-known soup because of the history of East Germany and the Russian influence on cuisine.
Keyword Europe, Russian

 

Russian Chicken and Potato Pie

 

Russian Chicken and Potato Pie

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
Print Recipe
Course Main Course
Cuisine Russian
Servings 12

Ingredients
  

  • 3 carrots grated
  • 6 medium potatoes boiled and thickly sliced
  • 1 1/2 lbs raw chicken or turkey breast cut into short strips
  • 2 lbs white mushrooms chopped and fried in a little oil
  • 6 medium onions diced and fried separately in a little oil
  • 4-5 raw potatoes peeled and very thinly sliced
  • 8 eggs
  • 1 1/2 cups shredded cheese
  • salt

Instructions
 

  • Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
  • This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
  • When the egg has cooked, carefully remove the “egg pancake” from the skillet.
  • For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
  • You can be making the “egg pancakes” while you are preparing the other ingredients.
  • Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
  • Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
  • Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
  • Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
  • Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
  • Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.

Notes

During the week we eat simple food like potatoes and eggs, but on the weekend we make it fancy by putting it all together in a casserole! You can also add black pepper or provincial herbs to this casserole.

 

Russian White Radish Salad

 

Russian White Radish Salad

Marina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
Print Recipe
Course Salad
Cuisine Russian
Servings 8

Ingredients
  

  • 2 cups daikon radish sliced into thin sticks
  • 2 cups ham or cooked chicken sliced into thin sticks
  • 6 eggs
  • 1 cup onion sliced into thin half circles
  • Mayonnaise
  • Salt

Instructions
 

  • Begin by making “egg pancakes”.
  • Heat a little oil in a skillet.
  • Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
  • Tilt the skillet so the egg covers the bottom.
  • Do not turn over the egg.
  • When the egg is cooked, remove it carefully to a cutting board.
  • You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
  • Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
  • Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
  • Add salt to taste.
  • You can prepare these ingredients a couple hours ahead of time.
  • Just before serving, stir in mayonnaise.