Posts Tagged ‘Russia’

Vinegret (Russian cold vegetable salad)

4 to 6 servings Ingredients Beets, diced and cooked — 2 cups Potatoes, diced and cooked — 2 cups Carrots, diced and cooked — 2 cups Peas, cooked — 1 cup Dill pickles, diced — 2 or 3 Onion, diced — 1/2

Cherniy Hleb (Russian black bread)

1 (1-pound) loaf Ingredients Dough Starter Active dry yeast — 1 (1/4-ounce) package Warm (110°F) water — 1/2 cup Rye flour — 3/4 cup Bread flour — 3/4 cup Water — 1 cup Dark molasses — 3 tablespoons

Paskha (Eastern Orthodox molded Easter cheesecake)

6 to 8 servings Ingredients Farmer’s cheese (see variations) — 2 pounds Unsalted butter, room temperature — 1/2 pound (2 sticks) Sugar — 1 1/2 cups Egg yolks, hard-cooked — 6 Heavy cream — 1 cup Blanched almonds, finely ground — 1/2 cup Lemon zest, finely chopped — 2 tablespoons Vanilla — 1 1/2 teaspoons […]

Shchi (Russian cabbage soup)

6 to 8 servings For the Stock Beef bones — 3 pounds Beef brisket — 2 pounds Onions, chopped — 2 Carrot, chopped — 1 Celery — 2 stalks Parsley — 2 or 3 sprigs Salt — 1 tablespoon Peppercorns — 8 to 10 Bay leaf — 2 or 3 Water — 4 quarts

Kulich (Eastern Orthodox sweet Easter bread)

6 to 8 servings Ingredients Dough: Milk — 1/2 cup Sugar — 1/2 cup Unsalted butter, room temperature — 8 tablespoons Salt — 1 teaspoon Lukewarm (110°F) water — 1/4 cup Active dry yeast — 1 (1/4-ounce) package Flour — 4 cups

Kvas (Russian fermented rye beverage)

Makes about 2 1/2 quarts Ingredients Good quality dark rye bread, cubed — 1 pound Fresh, clean water — 3 quarts Active dry yeast — 1 (1/2-ounce) packet, or 2 1/2 teaspoons Water, lukewarm (110°F) — 1/4 cup Sugar — 1 cup Raisins — 2 tablespoons

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