| |
| Other Recipe Sites (Adverts) |
|
|
|
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.
On this page, you will find a selection of Russian cookbooks.
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 Margarita Rena Bersky
Released: 2012-01-04
Kindle Edition
 | | Product Description:
Hello my name is Margarita but everyone calls me by my middle name Rena. I was born in Europe and came to the United States when I was just 2 years old. Three years ago, I found an old-handwritten cookbook which my grandmother put together to pass-down the ultimate authentic recipes to her daughter, who became a culinary chef. That amazing chef is my mother!
The divine collection of recipes in this book have been derived from an old barely-readable cookbook my grandmother put together back when she was a young mother in Europe. My roots have inspired me to bake. For the last three years I have baked, tasted and typed up my ultimate favorites from her cookbook of traditional and classic recipes.
Whether you’ve had a long day or you want to impress your friends and family, the recipes in this cookbook are going to be your go-to-guide for a sweet and satisfying dessert. The amazing variation of flavors found within these recipes is sure to impress you, your friends and your family!
|
|
By Inc. BarCharts
QuickStudy
Released: 2002-06-19
Pamphlet (6 pages)
 | List Price: $5.95*
Lowest New Price: $2.50*
Lowest Used Price: $2.98*
Usually ships in 24 hours*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
Basics of the Russian language in our quick-access format. 6-page laminated guide includes: • alphabet • numbers • months & days • capitalization & gender • word order • nouns & their declensions • pronouns • prepositions • adjectives • adverbs • verbs • and much more... |
|
By Lynn Visson
Hippocrene Books
Hardcover (200 pages)
 | List Price: $24.95*
Lowest New Price: $20.96*
Lowest Used Price: $17.00*
Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your credit card will not be charged until we ship the item.*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
A historical crossroads in Central Asia, Uzbekistan and its cuisine reflect the range of nationalities that form the country and continue to flourish there. Meat pies from India, soups and cakes from Russia, and noodles from China coexist with varied spices, dried fruits and nuts, and traditional golden flat breads. The Art of Uzbek Cooking provides an introduction to a little-known and exciting culture through easy-to-follow recipes that have been tested and adapted for American kitchens. This collection of some 175 authentic Uzbek recipes includes chapters on Appetizers & Salads; Soups; Meat, Poultry, and Fish; Plovs; Stuffed Pastries, Dumplings, Pasta & Pancakes; Vegetables; Breads; Desserts; Drinks; and even Suggested Menus. |
|
By Tom Birchard
Thomas Dunne Books
Released: 2009-10-27
Hardcover (272 pages)
 | List Price: $27.99*
Lowest New Price: $16.75*
Lowest Used Price: $15.41*
Usually ships in 24 hours*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
For more than fifty years, customers have crowded into Veselka, a cozy Ukrainian coffee shop in New York City’s East Village, to enjoy pierogi, borscht, goulash, and many other unpretentious favorites. Veselka (rainbow in Ukrainian) has grown from a simple newsstand serving soup and sandwiches into a twenty-four-hour gathering place, without ever leaving its original location on the corner of East Ninth Street and Second Avenue. Veselka is, quite simply, an institution.
The Veselka Cookbook contains more than 150 recipes, covering everything from Ukrainian classics (potato pierogi, five kinds of borscht, grilled kielbasa, and poppy seed cake) to dozens of different sandwiches, to breakfast fare (including Veselka’s renowned pancakes), to the many elements of a traditional Ukrainian Christmas Eve feast.
Veselka owner Tom Birchard shares stories about Veselka’s celebrity customers, the local artists who have adopted it as a second home, and the restaurant’s other lesser-known, but no less important, longtime fans, and he offers a behind-the-scenes look at what it takes to serve five thousand gallons of borscht a year and to craft three thousand pierogi daily---all by hand.
The Veselka Cookbook will delight anyone with an interest in Ukrainian culture, New York City’s vibrant downtown, and the pleasures of simple, good food. |
|
By Kay Shaw Nelson
Hippocrene Books
Hardcover (271 pages)
 | List Price: $24.95*
Lowest New Price: $30.00*
Lowest Used Price: $24.95*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
Caucasians are noted for a creative and masterful cuisine that cooks evolved over the years by using fragrant herbs and spices and tart flavors such as lemons and sour plums. With healthful yet delectable ingredients like pomegranates, saffron, rose water, honey, olive oil, yogurt, onions, garlic, fresh and dried fruits, and a variety of nuts, these 184 authentic recipes provide many delicious options. The literary excerpts, legends, and lore sprinkled throughout the book will also enchant the reader-chef on this culinary journey to one of the world's most famous mountain ranges. Because of its geographical and ethnic diversity, the colorful and vibrant cookery of the Caucasus, interwoven with the history and invasion of conquest, the influence of religious affiliation, and the effects of political and social orientation or allegiance, represents a mixture of tastes. We find distinct culinary influences from the Greeks, Romans, Persians, Arabs, Turks, and Central Asians as they passed through or occupied the area, and there are also some Slavic or Russian contributions. Today, the region's cuisine is perhaps best described as a joyful mélange of Persian, Turkish, Greek, and Mediterranean dishes, with many innovations and improvements. --from the author's introduction |
|
Released: 2011-08-23
Kindle Edition (18 pages)
 | List Price: $2.99*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
Collection of recipes of national Belarusian dishes, such as draniki, pyachisto, kolduny and so on... There are step-by-step cooking instructions for all the recipes. |
|
By Bohdan Zahny
Hippocrene Books
Paperback (308 pages)
 | List Price: $16.95*
Lowest New Price: $9.91*
Lowest Used Price: $4.90*
Usually ships in 24 hours*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
This compendium of Ukrainian cookery contains more than just your typical babka and borshch--it features more than 200 authentic Ukranian recipes with the special touch that, until now, only a Ukrainian grandmother could provide. The Best of Ukrainian Cuisine gives away grandmother's trade secrets, enabling cooks to create everything from a simple salad to an entire Ukrainian feast. Living up to its name, this cookbook offers recipes for Ukrainian favorites, such as kasha (buckwheat groats), potato pancakes, and stuffed cabbage, along with popular contemporary dishes like pike sautéed in sour cream and apple babka. The inventive cooking techniques and wide variety of ingredients found in Ukrainian cuisine provide dishes that are rich in flavor and nutrition, as well as easy to prepare. Includes a complete list of menu items in Ukrainian and English. |
|
By Elena Makhonko
Anness
Hardcover (128 pages)
 | List Price: $29.99*
Lowest New Price: $15.72*
Lowest Used Price: $15.72*
Usually ships in 24 hours*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
Discover the rich and varied character of Russian cuisine, in a unique volume offering over 60 authentic dishes that reflect an incredible range of cultural influences |
|
By Anya Von Bremzen
Workman Pub Co
Hardcover (659 pages)
 | List Price: $27.95*
Lowest New Price: $708.90*
Lowest Used Price: $45.00*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
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.
Priy.tnova Apetita-good appetite! |
|
By Elena Molokhovets
Indiana University Press
Released: 1998-07-22
Paperback (680 pages)
 | List Price: $40.00*
Lowest New Price: $19.98*
Lowest Used Price: $14.80*
Usually ships in 24 hours*
*(As of 07:35 Pacific 4 Feb 2012 More Info)
Click Here | Product Description:
"Joyce Toomre... has accomplished an enormous task, fully on a par with the original author's slave labor. Her extensive preface and her detailed and entertaining notes are marvelous." —Tatyana Tolstaya, New York Review of Books "ÂClassic Russian Cooking is a book that I highly recommend. Joyce Toomre has done a marvelous job of translating this valuable and fascinating source book. It's the Fanny Farmer and Isabella Beeton of Russia's 19th century." —Julia Child, Food Arts "This is a delicious book, and Indiana University Press has served it up beautifully." —Russian Review "... should become as much of a classic as the Russian original... dazzling and admirable expedition into Russia's kitchens and cuisine."Â —Slavic Review "It gives a delightful and fascinating picture of the foods of pre-Communist Russia." —The Christian Science Monitor First published in 1861, this "bible" of Russian homemakers offered not only a compendium of recipes, but also instructions about such matters as setting up a kitchen, managing servants, shopping, and proper winter storage. Joyce Toomre has superbly translated and annotated over one thousand of the recipes and has written a thorough and fascinating introduction which discusses the history of Russian cuisine and summarizes Molokhovets' advice on household management. A treasure trove for culinary historians, serious cooks and cookbook readers, and scholars of Russian history and culture. |
|
| |