Russian Food & Cuisine - Main Courses & Recipes

Sausages
usually served two sausages with ketchup

Chops (kotlety)
made of various kind of meat in various regions

Pelmeny
(on the photo) the small balls of minced meat covered with the pastry

Vareniky
it looks like pelmeny however inside the pastry there is no meat but berries, potato or curds

Zharkoye
steamed meat with vegetables

Steak (otbivnaya)
beef and pork ones are most popular

Beef stroganov
pieces of beef prepared with cream sauce

Kiev style chicken (kotleta po-kievsky)
the special type of chicken chop with butter inside

Potato with mushrooms
favourite countryside meal

Peel the potatoes and grate them, add flour, sour milk or kefir, egg, salt and mix everything.

Heat the oil in a large frying pan. Lay the potato mass with a tablespoon in separate small pan-cakes (each no more then 10 cm / 4" in diameter). Cook until crisp and browned, then turn on the other side.

Serve hot with sour cream.

Shred cabbage. Put into crock in layers. Sprinkle salt on each layer then pound with a 2 x 4 piece of wood until juice comes out. Put in another layer of cabbage, then salt, and pound. Continue in this way until crock is full.

When crock is full, mix. Cover with a plate and weigh down with a rock so it is below surface of the juice. Cover crock with a dish towel and store in summer kitchen/garage/cold cellar.

After it is fermented, it can be stored in jars by bring to a boil, putting in jars and sealing by heating jars.
 

Cook potatoes in simmering water until soft and put them through a potato ricer. Sauté onion in margarine until very soft, add 1/2 of the onions to the potatoes and season with salt and pepper.

Sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 15 minutes.

Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinch ends to form a triangle.

When all are made, put into boiling water and boil for about 10 minutes. When all are cooked, drain and serve with the remaining sautéed onions on top.
 

Mushrooms in Sour cream recipe

Ingredients : 1 1/2 kg white mushrooms , 2 Tbsp butter , 2 onion ,1 1/2 c beef stock , 1 Tbsp flour, 1 c sour cream, salt and pepper

Wash mushrooms in cold water, cut into thin pieces, slicing the mushroom along its length to preserve its form. Place butter in covered pan, add the mushrooms, add some finely chopped onions that have been separately cooked, a little salt and pepper.

Cook the mushrooms until they are medium soft, at which point reduce the heat to a very low level.

Add beef stock, mixed with flour over very low heat until the consistency of gravy has been reached, to mushrooms and then add sour cream and mix. Cook on low heat for 10 minutes.
 
 

Here is one of the ways to cook pelmeni. Read more about delicious pelmeni and their social role.
 
Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve.

Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic.
Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.

Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.

Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately.

To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes.

Served with butter, sour cream or vinegar, and ketchup.
 
 

Wash the meat; dry it with paper towels and cut into flat slices (5-7mm).  Smash the meat with a kitchen mallet till it becomes very thin and fragile. Then cut it into strips across the fibers.

Peel the onions and cut it into quarters and then into slices. Melt 30 g of butter and 2 Tbsp of oil on the pan, put  the onion, salt, pepper and sauté till it becomes soft, while constantly stirring.

When onions are ready put some flour and stir again thoroughly. Add sour cream, tomato sauce, stir again. Add a bit of water (so the sauce doesn't become too thick nor too liquid). Let it boil for a bit.

On other pan melt the rest of butter and 1 Tbsp of oil.  Heat it up. Add the meat and fry it for 3-4 minutes, add salt and pepper. Mix the meat with the sauce and sauté it for other 2-3 minutes on the lower heat.

Serve with mashed potatoes or rice as a garnish and decorate with persil.
 

Peel potatoes, wash, cut into cubes and fry in butter until light golden. Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter. Cube beef and fry in butter until light brown.

In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth. Stew in the oven on average heat for 30 minutes.

10 minutes before, add sour cream and sprinkle with green.

Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.
 

Trim away all fat from meat. Cut into 2" chunks. Place in small bowl together with onion, garlic, shallot, parsley, cayenne pepper and pomegranate juice. Cover and refrigerate overnight.

Remove meat from marinade and pat dry. Skewer the meat, using four substantial skewers. Brush with oil. Broil under very high heat, turning often until done.

Some prefer it slightly pink (12 minutes). Well done will take about 20 minutes. Remove from skewers and serve on a heated plate with Kasha.

VARIATIONS: Include 2 green peppers cut into 12 chunks, 4 tomatoes cut into quarters, and 4 small, white onions, peeled and cut in half. Skewer alternate chunks of vegetable and meat chunks. Proceed according to recipe.
 

Grease chicken fillets with salt and fry in onion and mushrooms. Set a pan with oil aside. Place chicken in a baking pot. Add flour in a pan and fry until golden, pour in sour cream and bring to a boil. Pour the sauce over chicken, add chopped dill.

Make dough and roll out a round to cover the pot. Cover the pot tightly and bake in the oven for 30 minutes at the average heat. Serve in pots with rice for garnish.