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    RecipesManiac.com   >   National + Regional Cookbooks   >   Eastern European   >   Russian
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    How to Cook dishes from Russia


    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
    • 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.

      Shashlyk being cooked

    • 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.

      Soljanka

    • 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.


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    30 Day Whole Food Slow Cooker Challenge: Quick and Easy Whole Food Slow Cooker Recipes For The Everyday Home – Delicious, Triple-Tested, Family-Approved Whole Food Recipes (Slow Cooker Cookbook)

    By Joanne Heffner

    CreateSpace Independent Publishing Platform
    Paperback (154 pages)

    30 Day Whole Food Slow Cooker Challenge: Quick and Easy Whole Food Slow Cooker Recipes For The Everyday Home – Delicious, Triple-Tested, Family-Approved Whole Food Recipes (Slow Cooker Cookbook)
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    Product Description:

    Are you thinking about changing the way you eat?

    Are you looking to eat better food and improve your overall health? The opportunity is here for you now, with 30 Day Whole Food Slow Cooker Challenge, a new book which is packed with chef approved whole food slow cooker recipes, all designed to help you cut out the bad foods and concentrate on eating just the healthy ones. Inside these pages you’ll discover all the tips and tricks that you’ll ever need to be able to eat and feel better, including chapters on:
    • What whole foods are
    • The benefits of using a slow cooker
    • Tips on using your slow cooker
    • The 30-day challenge
    • Recipes for every meal
    • A 30-day meal plan to get you started
    • And more…
    You will feel healthier and happier when you adopt this amazing approach to eating and with dozens of recipes to choose from, you will never be stuck for something tasty to eat. Get a copy of 30 Day Whole Food Slow Cooker Challenge now and see how it can transform the way you eat!

    Kachka: A Return to Russian Cooking

    By Bonnie Frumkin Morales

    Flatiron Books
    Released: 2017-11-14
    Hardcover (400 pages)

    Kachka: A Return to Russian Cooking
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    Product Description:

    Celebrated Portland chef Bonnie Frumkin Morales brings her acclaimed Portland restaurant Kachka into your home kitchen with a debut cookbook enlivening Russian cuisine with an emphasis on vibrant, locally sourced ingredients.

    “With Kachka, Bonnie Morales has done something amazing: thoroughly update and modernize Russian cuisine while steadfastly holding to its traditions and spirit. Thank you comrade!”
    Alton Brown

    From bright pickles to pillowy dumplings, ingenious vodka infusions to traditional homestyle dishes, and varied zakuski to satisfying sweets, Kachka the cookbook covers the vivid world of Russian cuisine. More than 100 recipes show how easy it is to eat, drink, and open your heart in Soviet-inspired style, from the celebrated restaurant that is changing how America thinks about Russian food.

    The recipes in this book set a communal table with nostalgic Eastern European dishes like Caucasus-inspired meatballs, Porcini Barley Soup, and Cauliflower Schnitzel, and give new and exciting twists to current food trends like pickling, fermentation, and bone broths.

    Kachka’s recipes and narratives show how Russia’s storied tradition of smoked fish, cultured dairy, and a shot of vodka can be celebratory, elegant, and as easy as meat and potatoes. The food is clear and inviting, rooted in the past yet not at all afraid to play around and wear its punk rock heart on its sleeve.

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond

    By Olia Hercules

    Weldon Owen
    Released: 2017-10-24
    Hardcover (240 pages)

    Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond
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    Product Description:
    "A sensitive, personal journey expressed through the beauty of food - just wonderful" - Jamie Oliver

    "Olia Hercules is a storyteller-foodwriter, and a wholly original voice in the kitchen - there's not a recipe of hers I don't want to cook immediately" - Nigella Lawson

    "This is an incredible book - as I began to leaf through I started to smile, and I didn't stop" - Diana Henry

    Award-winning cookbook author Olia Hercules takes a culinary trip through the Caucasus—the vibrant region that bridges Europe and Asia —and share the recipes, stories, and striking images of this rich region. 

    In this gorgeous cookbook, Olia Hercules shares more than 100 dishes that celebrate the food, flavors, and unique culinary heritage of the Caucasus—Georgia, Azerbaijan, Armenia, Iran, Russian, and Turkey. Kaukasis charts Olia’s exploration of this unfamiliar area and introduces its wonderful cuisine that combines European and Middle Eastern ingredients in ways that are fresh and new.

    Recipes
    Mint Adjika
    Tsago’s Blackberry & Grape Sauce
    Savory Peach & Tarragon Salad
    Plov with Pumpkin, Chestnut & Walnut
    Zahir’s Stoned Chicken
    Vine Leaf Dolma
    Armenian Cognac Profiteroles
    Red Basil Sherbet

    Mamushka: Recipes from Ukraine and Eastern Europe

    By Olia Hercules

    Weldon Owen
    Released: 2015-10-06
    Hardcover (240 pages)

    Mamushka: Recipes from Ukraine and Eastern Europe
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    • Weldon Owen
    Product Description:
    A celebration of the food, flavors, and heritage of Eastern Europe—from the Black Sea to Baku, Kiev to Kazakhstan—Mamushka features over 100 recipes for fresh, delicious, and unexpected dishes from this dynamic yet underappreciated region. 

    Olia Hercules was born in Ukraine and lived in Cyprus for several years before moving to London and becoming a chef. In this gorgeous and deeply personal cookbook, she shares her favorite recipes from her home country with engaging and loving stories about her culinary upbringing and family traditions. 

    Featuring personality and panache, Mamushka showcases the cuisine from Ukraine and beyond, weaving together vibrant food with descriptive narratives and stunning lifestyle photography. From broths and soups to breads and pastries, vegetables and salads to meat and fish, dumplings and noodles to compotes and jams. You’ll also find some of Olia’s favorite dishes, like a Moldovan giant cheese twist and garlicky poussins, to sublime desserts such as apricot and sour cherry pie and a birthday sponge cake with ice cream, strawberries, and meringue.

    Including new flavor combinations, vibrant colors, seasonal ingredients and straightforward cooking techniques, Mamushka’s earthy dishes appeal to home chefs everywhere. Join Olia on this delicious and diverse culinary tour through Eastern Europe.

    Tasting Georgia: A Food and Wine Journey in the Caucasus

    By Carla Capalbo

    Interlink Pub Group
    Hardcover (464 pages)

    Tasting Georgia: A Food and Wine Journey in the Caucasus
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    Winner of the prestigious André Simon Award explores Georgia's culinary traditions.

    Nestled between the Caucasus Mountains and the Black Sea, and with a climate similar to the Mediterranean's, Georgia has colorful, delicious food. Vegetables blended with walnuts and vibrant herbs, subtly spiced meat stews and home-baked pies like the irresistible cheese-filled khachapuri are served at generous tables all over the country. Georgia is also one of the world s oldest winemaking areas, with wines traditionally made in qvevri: large clay jars buried in the ground.

    Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world's gastronomic map.

    Samarkand: Recipes & Stories from Central Asia & The Caucasus

    By Caroline Eden

    Kyle Cathie Ltd
    Hardcover (224 pages)

    Samarkand: Recipes & Stories from Central Asia & The Caucasus
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    • Kyle Cathie Ltd
    Product Description:
    Over hundreds of years, various ethnic groups have passed through this city, sharing and influencing each other's cuisine and leaving their culinary stamp. Samarkand is a love letter to Central Asia and the Caucasus, containing travel essays, beautiful photography and recipes that are little known in the West that have been expertly adapted for the home cook. There is an introduction to the region (explaining the ethnic groups – Uzbeks, Tajiks, Russian, Turkis, Koryo-Saram, Jewish, Caucasus, Afghan) with a useful pantry of essential ingredients, followed by an array of delicious dishes. These include Lamb Kebabs with Cinnamon, Cloves & Hot Hummus, Pumpkin Stuffed with Jeweled Rice, Pomegranate & Vodka Sorbet and the all-important breads of the region – non, flatbreads and pides.

    Recipes from My Russian Grandmother's Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes

    By Elena Makhonko

    imusti
    Hardcover (128 pages)

    Recipes from My Russian Grandmother s Kitchen: Discover the rich and varied character of Russian cuisine in 60 traditional dishes
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    • Lorenz Books
    Product Description:
    This evocative and beautifully photographed cookbook is packed with authentic and much-loved dishes such as Chicken Kiev, Pelmini (little dumplings), the salmon-filled pie Koulibiac, Stroganoff and the Easter dessert Paskha.

    Please to the Table: The Russian Cookbook

    By Anya von Bremzen

    Brand: Workman Publishing Company
    Paperback (688 pages)

    Please to the Table: The Russian Cookbook
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    • Recipes from Baltics to Uzbekistan
    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.

    Pierogi Love: New Takes on an Old-World Comfort Food

    By Casey Barber

    Barber Casey
    Released: 2015-07-01
    Hardcover (128 pages)

    Pierogi Love: New Takes on an Old-World Comfort Food
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    • Pierogi Love New Takes on an Old World Comfort Food
    Product Description:
    This tasty tribute to the pierogi takes a familiar wrapping and stuffs it with a host of unconventional, innovative, and decidedly non-traditional fillings. With 60 sweet and savory recipes that include everything from the classic Polish cheddar and potato offerings to American-inspired Reuben pierogies and fried apple pie-rogies to worldly fillings like falafel and Nutella, there's a pierogi for every party and every palate! Each recipe comes with a charming story from Barber's extensive explorations in pierogi flavors.

    CASEY BARBER is a freelance food writer, photographer, and editor of the critically acclaimed website Good. Food. Stories. Her work has appeared in numerous national publications including Gourmet Live, ReadyMade, Today.com, The Kitchn, and DRAFT. Casey is also the author of Classic Snacks Made from Scratch: 70 Homemade Versions of Your Favorite Brand-Name Treats (Ulysses Press, 2013) and the co-writer of Inspired Bites: Unexpected Ideas for Entertaining from Pinch Food Design (Stewart, Tabori & Chang, 2014).

    The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia

    By Darra Goldstein

    imusti
    Paperback (264 pages)

    The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia
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    • University of California Press
    Product Description:
    "Every Georgian dish is a poem."—Alexander Pushkin

    According to Georgian legend, God took a supper break while creating the world. He became so involved with his meal that he inadvertently tripped over the high peaks of the Caucasus, spilling his food onto the land below. The land blessed by Heaven's table scraps was Georgia.

    Nestled in the Caucasus mountain range between the Black and Caspian seas, the Republic of Georgia is as beautiful as it is bountiful. The unique geography of the land, which includes both alpine and subtropical zones, has created an enviable culinary tradition. In The Georgian Feast, Darra Goldstein explores the rich and robust culture of Georgia and offers a variety of tempting recipes.

    The book opens with a fifty-page description of the culture and food of Georgia. Next are over one hundred recipes, often accompanied by notes on the history of the dish. Holiday menus, a glossary of Georgian culinary terms, and an annotated bibliography round out the volume.

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