Russian foods are rich and they give your body the energy to take on those cold winter whether Russia brews. Foods like potatoes, breads, eggs and meats are just some of the main ingredients to recipe dishes.
Russia is home to some of the most delicious foods, ones that we often purchase out of the freezer section of the grocery store. Like Chicken Kiev, where here in the US, we refer to it as stuffed chicken or the twist of it, Chicken Cordon Bleu.
Russia is home to some of the most delicious foods, ones that we often purchase out of the freezer section of the grocery store. Like Chicken Kiev, where here in the US, we refer to it as stuffed chicken or the twist of it, Chicken Cordon Bleu.
So enjoy these simple Russian recipes you can make right in your kitchen.
Russian Blini (Pancakes)
Directions
- Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
- Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
- Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
- Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
- Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
- Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.
Beef Strogonoff
Ingredients
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Directions
- Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour.
- In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan.
- Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour.
- Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth.
- Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed.
- Stir in the sour cream the last few minutes, right before you serve.
- Serve over cooked noodles or rice.
Russian Chicken Kiev
Ingredients
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Directions
- In a small bowl combine green onion, parsley, and garlic; set aside.
- Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water.
- Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.
- Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.
- Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture.
- Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.
- Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs.
- Dip in egg mixture again; coat with with additional bread crumbs. (Coat ends well to seal in the butter.)
- Place coated chicken in 2-quart rectangular baking dish. Cover and chill for 1 to 24 hours.
- In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil.
- Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish.
- Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls.