Friday, December 18, 2009

Vatrushki | Russian Chef | Russian Cuisine

Singular: vatruska.
Like them with tea or coffee))).
  • Frozen bread (yeast) dough;
  • 1 egg for 150 g curd;
  • sugar;
  • vanilla.
Mash curd. Mix it with sugar, egg and vanilla.
Make dough balls. Put them on a oiled baking tray. Take cup and push balls. You should get flat balls with the hollow. Put in this hollow curd.
Bake for about 15 min (middle fire).

Wednesday, December 9, 2009

Pirozhki (Piroschki, Piroshki) With Meat, Potato | Russian Chef | Russian Cuisine

Finally!!! The most lovely pirozhki!)))))))))))

Singular: pirozhkok.

Take frozen bread dough and prepare it like it's said on a pack.
Then prepare filling. I took meat and potato, but you can make anything you want!))))

Meat filling:
Take minced meat and fry it with onion in sunflower oil until it would be prepared. Salt. Pepper.
Boil the potato and mash it. Add fried onion.
Make circles of the dough with a cup. Put the filling in center. Pinch together the edges under the filling. Pull over and put on a oiled baking tray. Rub pirozhki with yolk if you want them to be glossy.
Bake for about 15 min (middle fire).


Russian Bread | Russian Chef | Russian Cuisine

Now we just look and not cook.

These are some kinds of bread that can be called Russian bread and can be found in Russian stores.

From left to to right:

up: Gortchitchniy, Nareznoy, Bun with Bran, Rzhanoy, Pletyonoe:
down: Ukrainskiy, Zolotistiy;
near: Borodinskiy, Tchernavskiy.

The most popular white bread is Nareznoy. It's a little bit sweet and is good with red caviar, meat products, or just with butter. In the country it's called Bulkha.

The main bread all over Russia is Ukrainsky. It's very simple. You can call it grey bread, but we call it black bread. Walk by to the counter and say: "One black, please", and you'll get Ukrainskiy.

Borodinskiy is a little bit sweater and spicy than Ukrainsky. It's strewed by coriander. Usually it's bigger than at the picture, and is like Ukrainsky by the volume. But there was only little one in the store, so I'm sorry..))

The most healthy is Bun or Bread with Bran.

Of course, we have different variations of Italian or French bread, but we'll talk about them some other time)).

Thursday, December 3, 2009

Russian Charlotte (Apple Pie) | Russian Chef | Russian Cuisine

Delicious apple pie. Mom's one is awful.))))
  • 4 eggs;
  • 1 cup sugar;
  • 1 cup flour;
  • salt (on the end of the knife);
  • 4 middle apples.
Peel apples and cut them to cloves. Put them to the form.

Whip eggs for 2-3 min. Then put sugar to eggs. Whip for 1 min. Put flour and salt. Keep whipping for several minutes.

Cover apples with egg mix.

Put the form to the oven (middle fire). After 15 min start checking Charlotte with a toothpick. If the last one is dry, pie is ready.

Wednesday, December 2, 2009

Okroshka (Cold Soup) | Russian Chef | Russian Cuisine

Great in summer!))) Fresh and light.


  • 1 cucumber;

  • 2 radish bulbs;

  • sour cream;

  • 1 egg;

  • dill;

  • 1 tablespoon of mustard;

  • kvass.
Boil an egg.
Cut cucumber, radish, egg and dill. You can put boiled meat, sausage or ham but I prefer not to. Put all in a soup plate. Salt, put mustard, coat with kvass (you can use bottled kvass). Sugar it if you want.

Serve with sour cream.))

Potato With Dill And Sour Cream | Russian Chef | Russian Cuisine

Easy to cook))). Widespread in the country, but good anywhere.

Boil the potato in rind. Peel it. Cut some dill.
Serve potato with dill and sour cream.


Solyanka (Meat Soup) | Russian Chef | Russian Cuisine

The morning after my mom's 50th anniversary my uncle Yuri took all the meat and bring it to the pot. I was terrified! Ugh... He said: "WHAT?! This would be delicious!". And yes, it was delicious)))))))).

  • 300 g of different peaces of meat (pork, sausage, collar, bacon, etc.);
  • 1 pickle (salted cucumber);
  • 10 black olives;
  • 5 tablespoon tomate paste;
  • 1 onion bulb;
  • 2 slices of lemon;
  • 700 ml water.
Boil the water. Fry meat in tomate paste and sunflower oil for 3-4 min. Put the meat into the water and keep boiling.
Brown onion in sunflower oil. Put onion to the meat. Keep boiling for 8-10 min.
Slice pickle and olives. Put them to the meat. Keep boiling for 5 min.
Stop boiling and put slices of lemon half-cuted.

Rich and savoury taste)))))). Really great)))))))

Sunday, November 29, 2009

Rasstegais with Fish. Men's Favourite | Russian Chef | Russian Cuisine

Rasstegais (singular: rasstegai) are discreditable little Russian pies with the hole or just open on the top)))). The word came from the word rasstyogivat which means to unfasten.

You need:
  • frozen bread dough;
  • white fish (cod, for example);
  • salted red fish;
  • onion.
 Defrost the dough and prepare it for the cooking like it's said on the pack.

Fry white fish with some onion on a pan for 3-5 min.

Make some balls using the dough, roll them out to the circles. Put on the circles white fish with onion and salted red fish. Put together pie sides as you like, but leave a little hole on the top. Pour into the pie some bouillon.

Bake it for about 15-20 min.
Your lover will be delighted))))))).

Thursday, November 26, 2009

Fish Po-Monarstyrsky | Russian Chef | Russian Cuisine

I don't know why but my mother cook it every year on January, 1 - New Year Celebrating. I think she likes fish... and milk. I guess.

So, you need:
  • white fish;
  • onion;
  • milk;
  • flour.

Cut the fish into pieces. Cover them with flour, salt and pepper. Fry on a pan for 3-4 min from both sides.

Warm up the milk.

Slice the onion. Put the half of it into a stew pan, then put the fish and the second half of onion. Fill up the stew pan with milk.

Put the stew pan into the oven for 15 min.

Fried Potato with Mushrooms and Onion | Russian Chef | Russian Cuisine

Good dish for the dinner. Really.)

  • 2 potatoes;
  • 1 oninon bulb;
  • 2 mushrooms (champignons, for example).
Cut all the ingredients and fry on the pan (use the sunflower oil).

(Kulebyaka) Khulebyakha with Cabbage | Russian Chef | Russian Cuisine

I don't remember whether my mom cook it for once. Hm... Well, this is one more reason to make it)).

Khulebyakha is a Russian stuffed pie. You can do it with meat, mushrooms, cabbage.

For this one you need:
  • frozen bread dough;
  • cabbage;
  • yolk of egg.

Defrost the dough and prepare it for the cooking like it's said on the pack.

Coat the cabbage leaves with hot water for 5 minutes. Then cut them into small pieces. Salt the cabbage.

Roll out dough to the half of the finger in thickness. Put the cabbage to the center. Close up the dough as you wish. Also you can make some decoration with the dough. Rub Khulebyakha with yolk.

Bake it for about 40 minutes (or until the crust become orange-brown).

Wednesday, November 25, 2009

Vinegret | Russian Chef | Russian Cuisine

This is a lovely beetroot salad. Sometimes it's made for celebrating. Other families consider it very casual.

You need:
  • 1 beetroot;
  • 1 carrot;
  • 1 potato;
  • 2 pickles;
  • 100 g canned pea (about 1/3 tin);
  • 1 onion bulb;
  • (if you want) 150 g sauerkraut.
Boil beetroot, carrot and potato.

Cut vegetables, add pea. For the classic vinegret you should also add sauerkraut, but I prefer not to.

Spice with vinegar, mustard, sunflower or olive oil, salt, pepper. This one isn't spiced at all, and it's still very tasty).

Thursday, November 12, 2009

Blins | Russian Chef | Russian Cuisine

These ones are one of the most famous dishes in Russian cuisine. They are mandatory for Maslenitsa - the week before Lent. Lovelovelove them very much. With caviar, meat, curd, honey, jam or just themselves.

Blins (singular: blin).

You need:
  • 1 egg;
  • 3 cups milk (680 ml);
  • 2,5 cups flour (300 gr);
  • salt;
  • sunflower oil.
Blend egg, milk, flour, pinch of salt and a tablespoon sunflower oil until clots disappear.

Put some oil on a pan (do it every time before you pour the dough on a pan) and pour the dough with a small ladle on a pan. Pour the dough tilting the pan to make sure the dough spread evenly. Fry the blin from the both sides.

Good with butter and caviar))).

Monday, November 9, 2009

Buckwheat With Eggs And Onion | Russian Chef | Russian Cuisine

My parents often made buckwheat with eggs and onion when they were tired. It's easy to cook and pretty much tasty.

You'll need for buckwheat kasha:
  • 225 g buckwheat;
  • 400 ml water;
  • salt.
Also you'll need:
  • 2 eggs;
  • 1/2 onion bulb.
The Recipe of the Buckwheat Kasha

Put the buckwheat in a pot and wash it out several times with cold water. Add to the clean buckwheat the water (400 ml), salt (water should be saltish on taste) and put the pot on a fire. Bring it to the boiling. Make the fire small and boil the buckwheat under the lid for 15 min at least. Cook it until the water evaporates.

While the buckwheat is preparing make a hard-boiled egg in another pot (boil it in water for 10 min).

When the egg and the buckwheat are ready put them in a pan. Put there also finely cut onion. Stew the buckwheat until onion will be soft.


Syrniki | Russian Chef | Russian Cuisine

The best breakfast on earth! Believe me.

Syrniks (singular: syrnik).

You'll need (for 4 syrniks):
  • 250 g cottage cheese;
  • 1 egg;
  • 65 g flour (about 1/2 cup);
  • 45 g sugar (about 1/4 cup);
  • sunflower oil.
Mix together all the ingredients and make 4 flatten balls. Roll them in some flour.

Warm up the pan with some sunflower oil and fry syrniks on a slow fire to the colour as seen on a picture.

You can eat it with cream, caramel or jam. Good with tea, coffee or orange juice. Amazing breakfast)).

* You need a cottage cheese like this one: