- Classic Meat Kotlety
- Pozharskie Kotlety
- Farmer Style Pork Kotlety; and
- Steamed Veal Cutlety With Mushroom Bechamel
Simple, Traditional Recipes From My Childhood
December 30, 2016
beef, hors d'oeuvres, meat, New Year's Eve, pork, recipes aspic, kholodets, studen' Leave a comment
December 18, 2016
beef, entrees, meat, pork, recipes, rice, tomatoes meatballs, tefteli Leave a comment
Russian meatballs incorporate rice and are served without a side dish.
December 18, 2016
fish, meatless, recipes, soups ukha Leave a comment
July 26, 2013
breakfast, dairy, recipes farmer cheese 1 Comment
This yummy breakfast dish is made from tvorog, a kind of fresh soft cheese that has a consistency similar to cottage cheese, but a flavor that is closer to ricotta. It is a staple in a Russian home, and making syrniki is the traditional way to use leftover tvorog before you get a new batch. Despite this cheese’s similarity to both cottage cheese and ricotta, I don’t recommend that you use those as substitutes. Tvorog is available from the dairy section in most mainstream supermarkets as “farmer cheese” (the Friendship brand is pretty good).
1 lb tvorog or farmer cheese
2 raw medium eggs, lightly beaten
2 tbsp sugar
1 tsp vanilla extract
3 tbsp all-purpose flour
pinch of salt
2 tbsp cooking oil More
June 14, 2013
eggplant, entrees, lamb, meat, potatoes, recipes Leave a comment
1 lb boneless lamb shoulder, cut into small strips (save the bones for stock)
1 large yellow onion, chopped
1 green bell pepper, cored and chopped
1 large eggplant, cubed, unpeeled
6 plum tomatoes, peeled, seeded and chopped
3 cups lamb stock (*see below the recipe)
5 cloves garlic, pressed
3 yellow waxy potatoes, peeled and cubed, or small salad potatoes, peeled (immerse them in cool water until ready to use)
1 tbsp khmeli suneli (**see below the recipe)
1 dry cayenne pepper
1 tbsp fresh dill
1 tbsp fresh parsley
1 tbsp fresh cilantro
3 tbsp cooking oil
salt and pepper to taste More
April 19, 2013
pork, potatoes, recipes cepelinai, dumplings, Lithuanian, zeppelins 3 Comments
“Zeppelins” are a Lithuanian specialty (not technically Russian, so sue me). Boiled dumplings are, in general, extremely popular in Central European cuisines. Jaroslav Hašek, a celebrated Czech writer of satire, was a great aficionado, and mentioned a tremendous variety of dumplings in his unfinished novel “The Good Soldier Svejk”. The roster of dumplings made in this region is so great, this variety of food is hard to define, except as something boiled made from something starchy and incorporating bacon at some point. The Lithuanian cepelinai are giant potato dumplings filled with pork and dressed with either sour cream or some kind of a cream-based sauce and usually garnished with crumbled bacon. I chose to make a creamy horseradish sauce, whose sharpness complements potato dumplings particularly well, in my opinion.
Before we begin, there are a couple of things that make boiled potato dumplings tricky. First, grated potatoes tend to turn bluish-gray when boiled, so I add lemon juice to improve the color. Second, the only binding agent is the potatoes’ own starch and a small amount of starch added to the cooking liquid. (No self-respecting cook will “cheat” by adding flour or more starch to the dumpling mix.) For this reason, it’s important to use a starchy variety of potatoes, such as russets.
As you can see from the recipe, this is a labor-intensive dish, but you can make the task easier by preparing the pork filling and the sauce a day ahead. For the sauce, use fresh horseradish. Canned horseradish is usually cut with vinegar, and would make the sauce far too acidic.
And now, without further ado: More
March 1, 2013
entrees, meat, recipes, rice 2 Comments
A mixture of meat and rice wrapped in cabbage leaves and stewed in a savory broth, this is a perfect dish for a cold winter’s day and very popular, in one version or another, throughout Eastern Europe. Ideally, it is made with fresh cabbage leaves for the best possible flavor, but if you want to scale down the amount of preparation involved, you can find pickled cabbage leaves in some Eastern European stores. An even less labor-intensive version is “tefteli” — meatballs that are pan-fried and then stewed in the sauce for about 30 minutes. Do not use bouillon cubes for this dish. Use good-quality canned or frozen stock, or, better yet, make your own using beef and veal bones (I make mine in a slow-cooker).
1 lb ground beef
1 lb ground veal
½ lb coarsely ground pork
1 large head of green cabbage (the paler the cabbage, the better it will taste)
½ cup parboiled rice
1 large onion, minced
10 plum tomatoes, peeled, seeded and diced (see below for “How to peel and seed a tomato”)
1 quart strong beef or veal stock
1+ tbsp minced Italian parsley
2+ tbsp minced dill
3 cloves garlic, pressed
1 dry cayenne pepper
1 bay leaf
2 tbsp vegetable oil
salt and pepper to taste
sour cream for garnish
You will need a large-diameter pot with a heavy lid, possibly two. Also, if using fresh cabbage, you will need a large stock pot and a barbecue or roast fork. More
November 18, 2012
buckwheat, entrees, mushrooms, poultry, recipes Leave a comment
A word about buckwheat. Not too long ago, I came upon a cooking discussion thread, in which people were wondering whether buckwheat is palatable. Most Americans treat it as a very exotic grain and seem convinced that there is no way to consume it except mixed with a large quantity of noodles.
Buckwheat is a staple of Russian cuisine. It is versatile, easy to prepare and absolutely delicious. It is also a healthy grain, gluten-free and low in calories (although keep in mind, its caloric content can vary dramatically depending on how you dress it and what you add). Flour made from buckwheat has an incomparable chocolaty aroma, and makes a wonderful addition to crepe or pancake batter. So try it; it really is superb.
Braised chicken
1 chicken, carved into 6-8 pieces;
1 lb shiitake mushrooms, sliced
1 cup chicken broth
3/4 cup crème fraîche (or sour cream, but crème fraîche is better)
2 tbsp butter
1/2 tbsp all-purpose flour
1 bay leaf
salt and pepper to taste
ground sage
minced Italian parsley
– Melt butter in a deep skillet and keep warm. Season the chicken pieces with salt, pepper and sage. Sear over high heat until a golden-brown crust begins to form, about 5 minutes per side. Transfer the chicken to pieces to a Dutch oven.
– Add mushrooms to the skillet, season lightly and saute until they have reabsorbed their liquid.
— Sprinkle the flour over the mushrooms and cook, stirring frequently, for about 5 minutes. (Add a little more butter if the mixture is too thick and the flour forms clumps.)
— Pour the chicken broth into the skillet in a thin stream, while whisking the mixture until a slightly thickened sauce forms. Whisk in crème fraîche, adjust the seasonings and pour the sauce over the chicken.
— Set the Dutch oven over a low flame and cook, covered for 1 hour.
— Sprinkle with parsley before serving.
Buckwheat with smoked bacon
2 cups dark buckwheat groats (if the groats are light-brown, roast them in a skillet over medium heat for about 20 minutes and let cook before cooking)
1/3 lb smoked bacon, diced
salt and pepper to taste
– Briefly soak buckwheat in cool water to remove any impurities. Drain. Repeat 1-2 more times.
– Transfer the buckwheat to a pot and add 2 cups cold water. Set over high heat until the liquid comes to a boil. Season with salt and pepper, reduce heat and cover. Simmer for 15 minutes, then remove the lid and allow to cook for 5 more minutes, so that any excess liquid evaporates.
– While the buckwheat is cooking, saute the bacon until the pieces begin to crisp, but are still soft in the middle. Drain, but reserve 1 tbsp bacon fat.
– When the buckwheat is ready, add the bacon and the reserved bacon fat. Adjust the seasonings and serve.
October 18, 2012
beets, meat, potatoes, recipes, soups, tomatoes Leave a comment
Autumn is here, and that means making borsch again. As is often the case with iconic ethnic dishes, no recipe is definitive. Every Russian family believes their borsch is the only right borsch, and broaching the subject on Russian cooking message boards can lead to some spectacular showdowns. Truth is, the recipe varies — depending on the region, the season and personal preferences.
However, there are certain basics that define a true Russian borsch. To begin with, the term refers to a category, not a specific dish. Any soup made from a fresh leafy vegetable is a borsch. Without qualifiers, however, the word describes a specific kind of borsch that has three main ingredients: cabbage, tomatoes, and beets. Other ingredients, as I’ve said, vary greatly — although whatever the variation, the ingredient list is typically long.
Most Russians are Orthodox, and historically, the observance of Lent was of paramount importance. This means that, while borsch typically contains meat, vegetarian versions are not unheard of. Kidney beans and/or mushrooms are typically added to Lenten borsch to enhance its flavor.
So here is my family’s recipe. A couple of things: do not add any sour cream during the cooking. Sour cream is added to individual bowls only at the table. Also, use the palest green cabbage you can find, the kind whose color actually tends more towards white or yellowish. Truly green cabbage leaves are too bitter and have to be salted and drained before cooking. More