Russian/Ukrainian Cuisine?

Question

What are some inexpensive but good Ukrainian or Russian dishes? Thanks in advance!

Answer 1

Russian salmon and potato salad:

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

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.

Answer 2

chicken kevi

Answer 3

here you are:

Ukrainian Borscht

1 cup pinto beans

6 cups water

4 large beet, peeled and grated (about 4 cups)

6 cups water

4 large carrot, peeled and grated

3 cups water

3 medium potato, peeled and diced (about 3 cups)

2 cups water

2 large celery rib, chopped small

2 medium onion, chopped small

1 large green pepper, seeded and diced

1 large sweet red pepper, seeded and diced

5 cloves garlic, finely chopped

3 tablespoons chicken soup base or 3 chicken bouillon cubes

4 cups water

4 cups chicken broth or vegetable broth

1/2 cup instant potato flakes (Idaho)

1 teaspoon freshly ground black pepper

2 tablespoons soy sauce

4 teaspoons dried dill weed (or more if desired)

3 tablespoons granulated sugar

2 tablespoons white vinegar

Directions

1In a medium size saucepan, add pinto beans and 6 cups water, bring to boil; reduce heat, cover and simmer for 1 hour or until beans start to split.

2Make sure beans are covered with water at all times during simmering; add additional water if required.

3Save water along with beans to add to borscht later.

4Peel and grate beets.

5In a large cooking pot, add grated beets and 6 cups of water.

6Boil beets until just tender, DO NOT OVERCOOK.

7Peel and grate carrots.

8In a separate medium size saucepan, add grated carrots and 3 cups of water, cook until just tender.

9Add cooked carrots and liquid to the pot with beets.

10In another separate medium size saucepan, add diced potatoes and 2 cups of water and cook until tender.

11Mash potatoes in the water and add to the cooking pot with beets.

12In a separate large saucepan, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups of water, chicken soup base and simmer covered until vegetables are tender.

13When tender, add to the large cooking pot along with the liquid.

14Add vegetable broth to cooking pot, stir well and bring to boil.

15Add instant potato flakes, black pepper, soy sauce, dried dill weed, sugar, vinegar and cook for 5 minutes.

16If borscht appears too thick, add additional water or chicken broth (one cup at a time) and cook for 2 minutes longer.

17Adjust seasonings to taste.

18If soup tastes too sweet, add 1 teaspoon of lemon juice and stir well.

19Serve with a dollop of sour cream if desired.

20Refrigerate any unused portion.

UKRAINIAN PAGACH

3 medium potato, peeled and diced

1 medium onion, chopped

2 tablespoons margarine

1/2 teaspoon salt (to taste)

1/4 teaspoon pepper (to taste)

1 tablespoon milk

5 ounces grated cheddar cheese

1 box pillsbury hot roll mix

vegetable oil

coarse salt

Directions

1Cook potatoes in boiling salted water until tender; drain.

2Saute onion until tender.

3Place potatoes in large bowl and mash; add onions, salt, pepper, cheese, and milk, blending well.

4Prepare roll mix according to package directions, except divide dough in half.

5Roll out bottom section and place on cookie sheet.

6Preheat oven to 375 degrees F.

7Pile potato mixture on dough, leaving about a 2" margin around the edge.

8Roll out the remaining half and carefully place it on top.

9Pinch together and crimp edges all around.

10Cut 2-3 venting holes in the top.

11Brush the top with a small amount of vegetable oil, and sprinkle lightly with coarse salt.

12Bake at 375 degrees for 20-25 minutes or until golden brown.

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Russian Blintsi

3 cups whole milk, homogenized

1 1/2 cups all-purpose flour

1 teaspoon salt

3 large egg

2 tablespoons granulated sugar

1/2 teaspoon baking soda

3 tablespoons butter, melted

3 teaspoons baking powder

2 tablespoons vegetable oil, for rub on fry pan

1/2 cup butter, melted,for rub on pancakes

Directions

1In a large bowl, add milk then mix in flour half a cup at a time, beating well with an electric mixer after each addition or until mixture is well blended and smooth.

2Add salt and mix well.

3Add 1 egg at a time and beat well to mix after each addition.

4Add sugar and beat again.

5Add 3 tablespoons melted butter and beat again.

6Mix baking soda in about 1 tablespoon of milk, add to batter and lightly beat again.

7Add baking powder and mix lightly until blended.

8Let batter sit for about 5 minutes before using.

9Batter consistency should be like whipping cream.

10Preheat a 10 inch heavy bottom, shallow fry pan to medium-high heat.

11Rub fry pan with vegetable oil before cooking each blintsi.

12Pour about 1/2 cup batter onto fry pan and quickly spread over fry pan by shaking fry pan in a circular motion.

13Cook until edges just start to brown and lightly curl, about 1 minute.

14Turn blintsi over and cook an additional 15 to 20 seconds.

15Adjust heat temperature to suit the type of fry pan you are using.

16Remove blintsi from fry pan, fold in half and wipe blinsti with melted butter.

17Although the blinsti taste best if served immediately, you can cook them ahead of time and place in a preheated 275 F oven to keep warm.

18Serve with syrups or jams of your choice.

19If desired, use chopped fresh strawberries or blueberries along with a dollop of sour cream, or plain yogurt or whipping cream.

20You can also simply sprinkle blintsi with lemon juice and some sugar.

21Refrigerate any unused blintsi.

22To reheat again, place in a microwave-safe dish and microwave on HIGH (full power) for about 15 seconds for each one, or place them in a preheated 400 F oven for about 5 minutes.

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