Russian Recipes

• Many cereal crops, including wheat, rye, millet and barley are grown in the rich Russian soil, and these provide the raw materials for breads, pancakes, kvass (a weakly alcoholic "bread drink") as well as bread and vodka.
  
  
• Vegetables include beet, carrots, cucumber, potatoes, rutabagas (yellow turnips) and turnips.
  
  
• Berries, mushrooms and honey are also used, as are meats, poultry, fish and game.

• Borshch - The Russian version of borscht. It is a vegetable soup that is primarily made from bets, although meat, cabbage and potatoes are often added.
  
  
• Shchi - Russia's traditional cabbage soup. This soup comes in many varieties, for example their is a poor-man's version made from only cabbage and onions, and richer versions which add additional ingredients such as meat, carrots, parsley, spices and herbs, as well as apples, smetana (Russian sour cream) or pickle water.
  
  
• Soljanka - This is a thick soup with a sour spicy flavor. The dish always contains pickled cucumbers, and may also include cabbage, cream, dill and salty mushrooms. Mushrooms, meat or fish are also present in the soup.
  
  
  
• Okroshka - This traditional Russian soup is made from kvas (the Russian bread drink), and served cold. There are several varieties of this soup, respectively based around fish, meat or vegetables. In all cases the soup is made from a combination of neutral-tasting vegetables such as carrots, cucumbers, potatoes, rutabagas (yellow turnips) and turnips, together with green onions and other spicy vegetables such as celery,chervil, dill, parsley or tarragon. Spices are often added to the soup, and these may include black pepper, mustard or pickled cucumber.
  
  
• Teur - This soup is very similar to okroshka, however it is made using bread instead of vegetables.
  
  

• Studen (Kholodets) - This is jellied meat (pork or veal) made using spices and a small amount of added vegetables. The meat is boiled for a long-time and the chilled. This dish can be used as a garnish for other dishes, or may be eaten cold, in the latter case it is served with horse radish, mustard or smetana (Russian sour cream).
  
  
• Pirozhki - This dish is similar pie. It is a bun stuffed with a cooked filling. Most fillings include chopped hard-boiled eggs as well as other ingredients. The other ingredients may be mashed potatoes and sour cream, chopped boiled meat, or fish sautéed with onions.
  
  
• Blini - Blini is one of the better known dishes outside of Russia - they are thin pancakes, made from wheat or buckwheat, which are usually served topped with caviar or sour cream (but never both).
  
  
• Katlyeti - These are small meatloves made from beef or pork that are cooked by pan-frying.
  
  
• Shashlyk - Shashlyk is the Russian version of shish kebab (a kebab made using alternating slices of meat and onions) Although not brought into the country until the 19th century, it soon became a popular dish, and remains a popular street food throughout Russia.
  
  
  

• Veal Orloff - This dish was created by Urbain Dubois, who was the chef to Prince Orloff (the Russian ambassador to France). A braised loin of veal is cut thinly into slices, and then the slices are restacked with layers of pureed mushrooms and onions inbetween each slice. The dish is then topped with white sauce and cheese, and browned in the oven.
  
  
  
• Beef Stoganoff - Although the exact origins of this dish remain obscure it is believed to trace its roots to the 19th century. The dish consists of sautéed pieces of beef served in a sauce with sour cream.
  
  
• Sharlotka (charlotte russe) - This dessert was created by Marie Antoine Carême, the chef to Czar Alexander I. A mould is lined with lady fingers (small light sponge cakes, each about the size of a finger), and then filled with Bavarian creme, which is a type of thick custard (it is thickened using gelatin).

• Recipes and Cookbooks
  
  
• Russian Recipes & Cookbooks

My Food Odyssey: 108 European Recipes, Book 1 (108 Recipes) By Philippa Kilburn ABCo Design Ltd Released: 2011-12-25 Kindle Edition   Product Description: An exciting selection of recipes from around the European continent, now transferred to Kindle and featuring main courses and desserts. Europe's wide range of climates ensures that it produces a vast range of fruit and vegetables, leading to an inexhaustible range of recipes from all corners of the continent. These come from tiny countries the size of a large town to the vast expanses of Russia and from countries which sizzle in the heat to those which shiver in the cold for much of the year. While many European dishes have become staple parts of the worldwide diet, the vast majority wait to be discovered. This book is the first step in that process and provides the gateway to the European food odyssey. In this book, I have selected recipes from 22 different countries, although that number contains a bit of a contradiction. Perhaps it should be more because I have grouped together a bunch of East-European recipes under the heading Jewish, as these travelled widely with the Jewish populations of these areas. But then, then again, perhaps it should be less as I have included recipes from the British Isles under the headings, England, Scotland and Wales. Whatever, there’ still 108 recipes, as it says on the can. Some recipes are listed in more detail than others where it is felt that more guidance is called for. All the recipes are listed by country, enabling you to pick out your menu easily in order to provide yourself and your guests with their gastronomic experience of a lifetime. All the recipes are given in Imperial and metric quantities and have been tried and tested over many, many years.

Russian Desserts 21 Delicious Recipes 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!

Recipes: Russian Cooking - Foods of the World By Helen Waite Papashvily Time-Life Unknown Binding (111 pages) Lowest New Price: $12.89* Lowest Used Price: $1.89* *(As of 12:42 Pacific 5 Feb 2012 More Info) Click Here

The Food & Cooking of Russia: Discover the rich and varied character of Russian cuising, in 60 authentic recipes and 300 glorious photographs (The Food and Cooking of) 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 12:42 Pacific 5 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

Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking By Stanley Ginsberg Camino Books, Inc. Hardcover (344 pages) List Price: $24.95* Lowest New Price: $16.30* Lowest Used Price: $15.99* Usually ships in 24 hours* *(As of 12:42 Pacific 5 Feb 2012 More Info) Click Here Product Description: Traditional Eastern European Jewish baking, along with the culture in which it evolved, is rapidly disappearing. Younger generations of American Jews are becoming increasingly assimilated into mainstream society. Small, family-run Jewish bakeries that once lay at the heart of their communities have fallen victim to the demise of the old-school bakers, shifting demographics and the economic firepower of diversified corporate food processors. More than a collection of recipes, Inside the Jewish Bakery chronicles the history and traditions as well as the distinctive baked goods of Ashkenazic Jewry in Eastern Europe and America. Drawing on sources as diverse as the Talmud, Sholom Aleichem and the yizkor books that memorialize communities destroyed in the Holocaust, the authors have crafted an engaging edible history that endows their recipes with a powerful sense of time and place. Here, home bakers of all skill levels will learn to recreate the authentically Jewish breads, pastries, cookies and cakes that once filled the shelves of neighborhood bakeries. The recipes themselves are based on the professional formulas used by America s Jewish bakers during their Golden Age, adapted and tested for home kitchens. In the chapter on rye bread, the authors present a range of recipes that span its history, from the dense black ryes of Eastern Europe and the traditional corn and deli ryes to today s lighter, less intensely flavored breads. They show us the many faces of challah as it evolved through the centuries and recount the roots and Americanization of bagels and bialys as well as recipes for a host of all-but-forgotten favorites like onion rolls, pletsl and salt sticks. And they evoke life in the traditional bakeries of decades past. In the chapters on pastries, cakes and cookies, you ll find recipes for sweet treats that have all but disappeared from America s baking repertoire noshes like Russian coffee cake, honey cake made with rye flour, mandelbroyt, marbled wonder cake and black and white cookies that made Sunday mornings and festive occasions so memorable. A special chapter on Passover baking provides recipes for a host of leaven-free desserts to grace the Seder table. Inside the Jewish Bakery takes you inside a fast-disappearing tradition. It is a book that is timeless in its appeal and is required reading for anyone interested in Ashkenazic Jewish history, culture and baking.