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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:
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By Darra Goldstein
University of California Press
Paperback (254 pages)
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"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. "If you've got Georgia on your mind, then The Georgian Feast is required reading. This superbly written book is part ethnography, part geography, and part cookbook. Ms. Goldstein describes the rugged topography and turbulent history of this region that was once a crossroad of trade between Asia and Europe. These cultural influences, along with a healthy variety of food-producing environments, have led to a rich native cuisine." --Anthony Dias Blue |
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By Tom Birchard
Thomas Dunne Books
Released: 2009-10-27
Hardcover (272 pages)
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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. |
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By Anya von Bremzen
Workman Publishing Company
Paperback (688 pages)
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Discover the entire continent in this classic collection of 400 recipes. Please to the Table is the first book to interpret the joyous cacophony of Russian flavors, techniques, ingredients--even rituals. Winner of the 1990 James Beard Food and Beverage Book Award. Illustrations throughout. |
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By Marion Trutter
Ullmann
Hardcover (371 pages)
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Food and culture are inexorably tied together. The Culinaria series reports on every aspect of the cuisine of a country within the context of the people who created it. One of the most successful series in cook book history, these new editions are updated with the guidance of first-class chefs, and come in a durable flexi-cover format to withstand abuse while spending time in the kitchen.
The teams behind each Culinaria volume spend months in the region they are working on, allowing them time to fully absorb all of the food and drink a country can offer. Profusely illustrated with spectacular photography and abundantly peppered with authentic recipes, these volumes are a treat for both the mind and the palate.
Learn about the history behind the dishes, their cultural significance, and how to prepare them.
Beautiful photographs take you on a tour from the local villages to inside the kitchen where you will find the final product.
Enormous variety of magnificent photographs and tempting recipes together with knowledgeable text that is easy for readers and cooks of all skill levels to understand. |
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By Maria Gieysztor de Gorgey
Hippocrene Books
Paperback (244 pages)
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Click Here | - ISBN13: 9780781808996
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"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur," and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes. |
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By Lynn Visson
Overlook Hardcover
Released: 2003-10-23
Hardcover (368 pages)
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Alongside the splendors of tsarist Russia-its art, architecture, and literature-sits its cuisine, a marvelous, little-known part of Russian heritage. Based on favorite family recipes, collected by the author from the private collections of the old Russian émigré community of New York City, The Complete Russian Cookbook represents the restoration of an entire culinary heritage, which previously existed only in memory.
Most Americans have experienced little of Russian cuisine: Beef Stroganoff, Pirozhki, Borscht, and a few others. The Complete Russian Cookbook brings together the best of these classic dishes, along with hundreds of recipes for the sumptuous meals that have delighted generations, each tested by both Russian and American cooks and adapted for the modern kitchen. More than 360 recipes are included, covering everything from hors d'oeuvres to main dishes to desserts and beverages. Potato Pirozhki with Mushroom Filling, Carp à la Russe, and Almond Cake with Apricot Wine Filling are just a few of the delicious dishes to be found here, accompanied by useful introductions that provide a history of Russian cuisine. |
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By Alexandra Kropotkin
Hippocrene Books
Paperback (308 pages)
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This classic cookbook offers so much more than a collection of recipes--it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia--kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes). |
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By Catherine Cheremeteff Jones
Jellyroll Press
Paperback (192 pages)
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Equal parts travel memoir and cookbook, A Year of Russian Feasts combines Catherine Jones's warm, insightful writing style with her sensitive approach to discovering her family's heritage and its cuisine. Jones takes the reader on an unforgettable journey to her private Russia featuring celebrations, seasons, and people. Her forty recipes highlight Russia's finest dishes. |
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By Victoria Jenanyan Wise
St. Martin's Press
Hardcover (320 pages)
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ictoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking-a cuisine that com-bines Mediterranean flavors with Persian and Russian accents. In her thirteenth cookbook-and her first on Armenian food -Wise collects traditional favorites and inspired contemporary variations. Recipes include: - Lavosh, Armenian pizzas, and other savory breads - Shish kebab, moussaka, and other lamb dishes - Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more - Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes - Stuffed vegetables (dolmas) and stuffed grape leaves - Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more. This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines. |
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By Darra Goldstein
Russian Information Services, Inc.
Paperback (224 pages)
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The definitive modern cookbook on Russian cuisine, layering superbly researched recipes with informative essays on the dishes rich historical and cultural context. With over 200 recipes on everything from borshch to blini, from Salmon Coulibiac to Beef Stew with Rum, from Marinated Mushrooms to Walnut-Honey Filled Pies, A Taste of Russia shows off the best that Russian cooking has to offer. Full of great quotes from Russian literature about Russian food and designed in a convenient wide format that stays open during use.
"This is simply the best and most complete book on Russian cooking in English." -- Suzanne Massie |
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