Wednesday, June 13, 2012


Russian Recipe Ingredients:
  • 3 tbsp vegetable oil
  • 2 onions, cut in half and thinly sliced
  • 1 small tsp sweet Hungarian Paprika
  • 6 large red bell peppers, cored, cut into 1/2" strips
  • 3 Canned Italian plum tomatoes, drained and chopped
  • 2 tsp tomato paste
  • 1/3 c chicken broth, more if needed
  • salt and freshly ground black pepper, to taste
  • 1 1/2 tbsp red wine vinegar
  • 1/8 tsp sugar, or to taste

Russian Recipe Instructions:
First of all heat the oil in a large skillet over medium heat. Add onions and saute until translucent but not browned, about 7 minutes. And then sprinkle with paprika and saute the onions until they are deeply colored.
Next ss the onions begin to brown, add the peppers and continue to saute, stirring every few minutes, about 10 minutes. Do not allow to brown.

And then stir in tomatoes, paste, broth, and salt and pepper. Bring to a boil, reduce heat, cover and simmer until pepper become tender, about 35 minutes, adding a little broth as it evaporates, if needed.
Remove from heat, stir in sugar, vinegar, and then allow the to cool.
Serve right away, or refrigerate until needed.
Can be served at any temperature, warm or room temperature.
For a variation, you can use roasted red peppers, reducing cooking time to suit...enjoy the Russian paprikash !

Friday, December 2, 2011



Russian Recipe Ingredients:
  • 12 cabbage leaves
  • 1/4 lb. chopped pork
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup butter
  • 1/4 lb. ground beef
  • 1/4 lb. ground veal
  • 1/2 teaspoon paprika
  • 1 egg
  • 1/2 cups cooked rice

Russian Recipe Instructions:
Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.

In a dutch oven sauté onion, pork and garlic in 1/2 the butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in beef, veal, egg, rice, paprika and seasoning.

Divide mixture into 12 portions. Add one portion to the center of each cabbage leaf and roll-up, folding the sides in. Place side by side in the same heavy skillet, adding remaining butter.

Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes. Transfer to serving platter, keeping warm.

  • 1 cup tomato juice
  • salt and pepper
  • 1 tablespoon tomato paste
  • 2/3 cup sour cream
Pour tomato juice and paste into remaining juices in the pan, stirring until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.
Pour sauce over cabbage rolls.

Tuesday, November 29, 2011


Russian Recipe Ingredients:
  • 2 eggs, slightly beaten
  • 2 cups milk
  • 1 tsp salt
  • 1 1/2 cups sifted flour
  • cottage cheese
  • sour cream
Russian Recipe Instructions:
Add milk to slightly beaten eggs. Beat thoroughly. Add flour and salt and stir well.
Fry 5 inch pancakes on a hot buttered griddle until brown on both sides.
Place a tablespoon of cottage cheese into the center of each and roll the pancake over the cheese so that the sides overlap.
Turn and brown. Serve with sour cream.
Variation: To serve as a main course, fill pancake with cooked meat.

Wednesday, November 2, 2011

Solianka or Russian Beef Soup

Solianka or Russian Beef Soup
Russian Recipe Ingredients
  • 2 ounces dried mushrooms
  • 3/4 cup water
  • 1/2 cup unsalted butter
  • 3 onions, chopped
  • 1 cup cooked diced veal
  • 1 cup diced ham
  • 1/4 pound kielbasa sausage, cut into 1 inch pieces
  • 2 quarts beef stock
  • 3 bay leaves
  • 10 black peppercorns
  • 2 dill pickles, diced
  • 2 tablespoons capers
  • 12 marinated mushrooms
  • 1 (28 ounce) can Italian-style whole peeled tomatoes
  • 2 tablespoons tomato paste
  • 1 1/2 tablespoons all-purpose flour
  • 12 kalamata olives
  • 1/3 cup chopped fresh dill weed
  • 1/4 teaspoon dried marjoram
  • 3 cloves garlic, minced
  • 1/4 cup dill pickle juice
  • 1 teaspoon Hungarian sweet paprika
  • salt to taste
  • ground black pepper to taste
Russian Recipe Directions

Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream and lemon.

Saturday, October 29, 2011

Russian Salmon and Potato Salad

Russian Salmon and Potato Salad
Russian Recipe Ingredients
  • 2 eggs
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 (16 ounce) can salmon, drained
  • 1 cup mayonnaise, or as needed
  • 1 tablespoon chopped fresh parsley, for garnish

Russian Recipe Directions

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
While the eggs are cooking, place the potatoes in a saucepan with just enough water to cover. Bring to a boil, and cook for 10 to 15 minutes, or until tender. Remove from heat, drain, and set aside.
Heat oil in a skillet over medium heat. Add onions, and saute until lightly browned and translucent, about 10 minutes.
Flake salmon and spread it over the bottom of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Gently spread a little bit of the mayonnaise over the onion layer. Top with potatoes, and spread enough mayonnaise just to add moisture to the layer. Finally, slice the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and garnish with chopped parsley. If you wish, you can reserve some of the egg to chop and sprinkle over the top as well. Chill for 1 hour before serving.

Friday, October 21, 2011

Russian Cheese Salad

Russian Cheese Salad
Russian Recipe Ingredients
  • 3 cups shredded mozzarella cheese
  • 2 tablespoons mayonnaise
  • 3 cloves garlic, pressed

Russian Recipe Directions

In a medium bowl, stir together the mozzarella cheese, mayonnaise and garlic. Chill until serving.

Friday, October 14, 2011

Russian Borscht recipe

Russian Borscht recipe
Russian Recipe Ingredients:
  • 3/1/2c. canned tomatoes
  • 5 or 6 med.size potatoes cut in halves
  • 1 large carrot cut fine
  • 1 small peeled beet
  • salt to taste
  • 1 small onion chopped
  • butter
  • 4 c. shredded cabbage
  • 3/4 c. sweet cream
  • 1/2c. fresh green pepper chopped
  • 2 tbs. fresh or dried dill
  • 1 celery chopped fine
  • 2/1/2 qts. water
  • 1/1/2 c. diced potatoes
  • black pepper
Russian Recipe Instructions:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred another 2c. to add later to the borstch. When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set aside. Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borsch. Stir well. Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor. Remove beet, one hour later after borsch is ready. Borsch is ready to serve. Serve hot. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter... Yummy, enjoy...