Zharkoe (жаркое) is a traditional Russian beef and potatoes stew. It’s usually cooked slowly, over a medium heat to let the meat become as tender as possible. The better the meat, the tastier the zharkoe. In Russian, zharkoe also literally means a ‘hot dish’. November is the perfect month to experiment with new hearty dishes… zharkoe [...]
Pelmeni are to Russians what Ravioli are to Italians. A filling, delicious and staple part of the diet. A quick look at the tasty history of pelmeni reveals that these meat filled Russian dumplings are adaptations of the Chines potsticker. Its distinct rounded ear shape is what also sets it apart from Ukraine’s close cousin vareniki [...]
Sausages and kolbasas are cured meats that have been a culinary staple in Russian for nearly 100 years. Back in 1917 meat was especially in demand in a country that had just experienced a revolution. Unified by the Bolsheviks under a communist ideology, the young Soviet Republic struggled to produced enough food to feed its people. [...]
Borscht is one of the most recognizable words in the world. A hearty soup served in all regions of the Former Soviet Union. From the nobles to the peasants, borscht has graced the tables of generations of Russians, Ukrainians and many other Easter European cultures. Regional politics aside, the history of borscht is quite difficult to [...]
Russian Braised cabbage (tushyonaya kapusta) is a deliciously Russian dish, made by slowly cooking finely shredded cabbage with carrots and onions. During the Soviet days of limited food supplies, braised cabbage was one of the most popular and hearty dishes. It was indeed the Soviet version of comfort food. But what’s so special about cabbage anyway? [...]
Chilled Fresh Veggie Soup. Summer is officially here! Beaches, sand and fun in the sun. The days are long and the last thing you want to be doing is spending time indoors cooking. Barbecues and grill-outs aside, most of us are looking for quick and easy recipes to keep us cool and satiated. Below are two [...]
Galushki From Veal are a Ukrainian traditional dish. Galushki From Veal can be made from small pieces of dough or mincemeat. Dumplings (Ukr. Dumplings Slovak. Halušky, Ingush. Hal Tamas, Chechen. Galnash) - a dish of Eastern European (Hungary, Slovakia, Czech Republic, Poland, Ukraine), and partly the North Caucasus (Chechnya, Ingushetia, Balkaria) cuisine, which is a cooked [...]
Roast in a clay pot traditional Russian dish, although in different cultures use this method of cooking beef, lamb, pork and poultry. Fries – tasty meat dish with potatoes and vegetables cooked in a pot or ceramic form with a lid. There are the classic ingredients for cooking, such as meat, potatoes; but more can put [...]
Pancakes – a spring rolls, dish, which is made from the fresh egg batter on a hot frying pan, greased. Pancakes are served with a variety of snacks, sour cream, and stuffed with jam, mushrooms, meat, berries, cottage cheese, raisins, cooked cereals, fish roe and so on. D. It is also interesting that at first glance [...]
Kulesh is dense Ukrainian soup made from any cereals, fat or meat and different vegetables. Kulesh – soup, typically from wheat, with the addition of other ingredients. According to the dictionary Dahl “liquid soup with corned beef from oatmeal pea with bacon and so on.”. Culinary Dictionary defines William Pokhlebkin gruel “1. Rare flour porridge with [...]
Kapustnyak is a Ukrainian dense soup made from pork, fat and sauerkraut. Ingredients for preparation Kapustnyak: This dish, very rich in taste, is served with sour cream. 400 g pork. 1 kg sauerkraut. 400 g potatoes. 100 g carrot. 50 g parsley root. 120 g onion. 2 ea garlic [...]
Golubtsy is a popular dish among Eastern Europeans, particularly in Russian and Ukraine. Traditional filling includes ground meat – usually beef, lamb, or pork – mixed with fresh garlic, onions and spices. Grains like rice or barley usually accompany the meat stuffing for fuller flavor. Some recipes call for mushrooms or other vegetables, but authentic recipes [...]
