Russian Food Recipes

Find great Russian Recipes @ 123easyaspie.com.

Q: Russian recipes?
Any recipes for tasty Russian or Ukranian meals? Please list all u know
At least ur favs
You guys are listing great ideas… but i need recipes… please list them
I am hosting some Russian guests and they dared me to try to cook something russian…. i need help tho lol

A: My partner is 3rd generation Ukrainian-American. One of the foremost and well-known dishes of Ukraine (and Poland and Russia) is pirogies. They are boat shaped wheat pastry dumplings filled with savoury and sweet fillings.

Here is the recipe :

PIEROGI RECIPE

3 c. all-purpose flour
1 egg
3/4 c. warm water
1 tbsp. butter
1/4 tsp. salt

Work egg into flour with fork. Add salt, warm water, and butter; mix well. Knead until firm and soft. Cover with a slightly damp cloth and let stand for approximately 10 minutes. Roll dough to about 1/8 inch thickness and cut into 3 inch circles. Spoon filling on one side of round and pinch edges firmly to seal. Drop Pierogi into salted (optional) boiling water. When they rise to the top, lower the heat and cook for approximately 8 to 10 minutes. Drop into cold water and drain. Pour a little melted butter on the pierogi to prevent sticking.

FILLING:

8 potatoes
4 tbsp. butter
1 onion, chopped fine
1 c. grated sharp cheddar cheese
Salt and pepper to taste

Boil potatoes. Saute onions in butter until transparent. Mash potatoes. Add sauteed onions, cheese, salt, and pepper immediately to mashed potatoes and mix well. To serve, saute onions in butter and pour over the pierogi. (If Pierogi are cold, add Pierogi to sauteed onions and heat slowly.)

Another filling uses cherries

Cherry Pierogi Filling
Remove stems, wash and pit 1 lb. or so sweet or sour cherries. Place in colander and gently press out some of the juice, taking care not to damage fruit. Fill pierogi with 3-6 cherries each, depending on the size of your dough rounds. Sprinkling cherries with flour or potato starch will help take up some of the juice and make your pierogi less runny. Variation: If fresh fruit is not available, canned cherry-pie filling or cherry preserves containing whole cherries may be used instead. Place 2 c. pie filling or preserves (or 1 cup of each) in a pot and heat to just below boiling. Drain and sieve, and when dripping stops, use the fruit to fill pierogi.

Q: Does any one know of any Russian recipes?
I need to bake a Russian food for my F.C.E. class and I need some recipes.

A: Yes, I know many. I am Russian and although I am not into my food, I will list you some recipes I gaurantee you wil llike.

Lapshevnik z Tvorogom

Ingredients
250 g noodles.
1 c tvorog. (cottage cheese)
2 ea eggs.
1/2 ts salt.
2 tb butter.
2 tb sugar.

Cook noodles in lightly salted water, strain and combine with eggs, sugar, salt and sifted tvorog. Spread the mass evenly on a greased pan, pour over melted butter and bake in a preheated oven ob average heat for 20-25 minutes.

Salad Olivier

Ingredients
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound Bologny sliced thickly. (I prefer Bologny)
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 medium Cucumbers in Brine.
1 cup cooked fresh or frozen peas.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.
8 sprigs parsley.

Serves 8-10 as an appetizer or 6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.

Refrigerate the salad until serving time (but for no longer than 4 hours).

Blinchiki with Tvorog

Ingredients
1 c flour.
1 c milk.
3 ea eggs.
salt.
oil to fry.

Filling:.
200 g tvorog (cottage cheese).
1/2 c milk.
100 g poppy seeds.
1 c raisins.
sugar.

Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 yolks.Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and 2 whites and knead dough. Bake thin pancakes, but fry only on one side. Put a pancake fried side on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in the oven. Serve with milk or juice.

Cheboureki

Ingredients
2 c flour (more if needed for stiff dough).
1 c milk.
1/2 ts salt.
2 tb vegetable oil.
2 ea eggs.
1 c beef.
1 c pork.
1 ea small onion.
3 tb mayonnaise.
salt and pepper to taste.
oil to fry.

Grind beef and pork twice in a mincer. Then add finely chopped onion, salt, pepper. To make mincemeat more tender and juicy, add mayonnaise. Stir very well and knead with hands. 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 they are 1/16 inch thick. Take a little plate ( 4 inches in diameter) and make rounds with it’s help on the dough. Fill each round with the mincemeat evenly, fold into half-moons. Pinch edges together and connect the opposite sides. Pour oil into the pan and heat up. Put two Cheboureki on the pan at a time and fry until golden brown on the average heat on two sides.
Cheboureki are served with beer.

Kutleti

ingredients
6 ounces French rolls, crusts removed.
1 1/2 pounds ground chuck lean beef.
1/2 pound ground pork.
1/4 cup ice water.
Salt to taste.
1 clove garlic, finely chopped.
1 cup bread crumbs.
1/4 cup vegetable oil.

Soak the rolls in cold water for 5 minutes, then squeeze out the excess liquid. Tear a part the soaked rolls and mix thoroughly with the meat. Add the ice water, salt, and garlic, and mix by hand or food processor. Spread bread crumbs on a sheet of wax paper. With wet hands, form 12 patties, 4 inches long and 11/2 inches thick, and roll them in the bread crumbs. Flatten them with a spatula to shape into ovals a little over 1/2 inch thick.
Preheat the oven to 325F. Heat 2 tablespoons of oil in an 8-inch skillet over medium-low heat and brown 4 patties at a time, 5 minutes on each side. As they brown, place them into a baking pan and cover with a towel. When all the patties are browned, remove the cloth, lower the oven heat to 275F, and place the patties in the oven. Allow them to ‘sweat’ for 6-10 minutes.

Chicken Kiev

Ingredients
1/2 c butter.
3 ea garlic cloves ground.
1/4 ea lemon juice.
2 ea chicken breasts.
2 ea eggs.
1/2 c scallions chopped.
3 c bread crumbs.
salt.

In a fry pan, melt butter and saute garlic with lemon juice and seasoning. Inject breasts slices with butter mix.Add melted butter to eggs and beat. In a separate bowl, combine scallions, cracker crumbs. Dip breasts in egg mixture, then into cracker mixture. Bake at 350°F for 30 minutes. Makes 2 servings.

Potatoe Zrazy

1 kg potatoes.
300 g beef.
100 g onion.
100 g pork fat.
salt.

Grate a half of potatoes finely. Boil another half in skins. Peel off, grate and add to the first part. Blend and salt to taste.Boil meat, grind it and combine with fried finely chopped onion.Shape small cakes and fill in with meat. Fry in fat until light brown. Serve at once.

These are the best ones that I have had served at my house as I grew up. Easy recipes yet they alwys come out delicious. Go to Russianfoods.com for more information, they have wonderful ideas.

Q: Can anyone give me some Russian food recipes?
dobroe utro!

3 days ago i made a Russian salad called “olivier” and i really liked it and i want to learn how to cook more Russian food.

So can anyone give me some Russian recipes?

Spacibo!

A: Russian pancakes-”blini”

Ingredients:
6 tablespoon. flour
3 cups. milk
2 ea. eggs
0,5 teasp. soda
2 tablesp. vegetable oil
0.5 teasp. salt
0,5 ea. onion (average)

Method:
Mix eggs with 3 cups of milk . Add salt and flour and mix thoroughly. Add 2 tablesp. of vegetable oil and mix thorougly once more.The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Peel an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it for greasing the pan with vegetable oil only for the first pancake(blin). Heat the pan very well(it is important). Grease it. Pour thin layer of batter evenly. Cook until light brown, about 2 minutes on each side. Don`t grease the pan for the next pancakes.Servings: 2-3. Bliny can be served with butter, sour cream, black or red caviar, fillet of sturgeon, lox, and salmon. As to me, I like Bliny with sugar,honney or jam.

Befstroganov recipe:

http://www.squidoo.com/beef-stroganoff-recipes?utm_campaign=search-discovery&utm_medium=greet4&utm_source=yahoo

Q: What are some good Russian potato recipes?
My mom’s of Russian descent, but since my family’s been in America for over 100 years, I don’t have a lot of recipes. I like potatoes and I know they are a staple in Russia. If anyone has any good Russian potato recipes please post them here. I like cooking new things.

A: POTATOES RUSSKA

Cut up regular potatoes about 1 1/2 “, cook with sauerkraut or red cabbage in beef broth if you have it (less if you are using sauercraut) cook until tender-(drain if using water) serve with sour cream and fresh (or dry) dill weed. Simple and common dish and like most Russian dishes has flexibility depending how much $$$ you have or whats available…

Serve with Black bread and fresh butter

The above mixture is also used in a filling for pirozhki, a pretty little pie using a soft sweet bread dough or puff pastry. A plain white cheese like feta is sometimes crumbled into it. When baked large they are called pirogi…The potatoes are diced smaller of course….(World Encyclopedia of Food) Maybe those recipes above are modern recipes but for the most part rich and poor ate peasant style foods only the rich had meat added….

Q: Anyone have authentic Russian recipes they would like to share?
I am looking for pastry and bread recipes. However, anything goes, really. Dumplings?

A: Hi! Having grown up on traditional Russian cooking, here are some favorite dishes you can look up on-line:

PONCHIKI – Moscow Donuts
PIROGI – Filled Knish-type baked food. The Russian equivalent of a Hot Dog. Frequently sold curb-side.
PELMENI – Russian version of Won-Tons. Meat or cheese filled and either fried, boiled, or served in soup.
KULICH – A Russian Easter bread.

All recipes are available via GOOGLE. Also, the on-line grocery RUSSIANFOODS.COM seems to have a good repository of Russian recipes. Good luck!

Q: does anyone know of any russian recipes that are quick and easy?
i am doing a class project and i icant find any easy and quick recipes and it has to be able to be cooked in less than an hour.please help!

A: Poor Man Caviar
(Baklazhannaia Ikra)

What You Need:
# 1 large eggplant (about 2 pounds)
# 1 cup finely chopped onions
# 6 tablespoons olive oil
# ½ cup finely chopped green pepper
# 1 teaspoon finely chopped garlic
# 2 large ripe tomatoes, peeled, seeded and finely chopped
# ½ teaspoon sugar
# 2 teaspoons salt
# Freshly ground black pepper
# 2 to 3 tablespoons lemon juice
# Dark rye or pumpernickel bread or sesame-seed crackers

How To Cook:
1. Preheat the oven to 425°. Bake the eggplant on a rack in the center of the oven for about an hour, turning it over once or twice until it is soft and its skin is charred and blistered.

2. Meanwhile, cook the onions in 4 tablespoons of the oil over moderate heat for 6 to 8 minutes until they are soft but not brown. Stir in the green pepper and garlic and cook, stirring occasionally, for 5 minutes longer. With a rubber spatula scrape the contents of the skillet into a mixing bowl.

3. Remove the skin from the baked eggplant with a small, sharp knife, then chop the eggplant pulp finely, almost to a puree. Add it to the mixing bowl and stir in the tomatoes, sugar, salt and a few grindings of black pepper.

4. Mix together thoroughly. Heat the remaining 2 tablespoons of oil in the skillet over moderate heat and pour in the eggplant mixture. Bring to a boil, stir-ring constantly, then turn the heat to low, cover the skillet and simmer for an hour.

5. Remove the cover and cook an additional half hour, stirring from time to time, until all the moisture in the pan has evaporated and the mixture is thick enough to hold its shape in a spoon. Stir in 2 tablespoons of lemon juice and taste for seasoning, adding more salt, pepper and lemon juice to taste.

6. Transfer the “caviar” to a mixing bowl and chill, covered with plastic wrap, until ready to serve. Serve on squares of bread or on sesame-seed crackers.

To Make: about 3 cups
Cuisine » Europe » Russian
Main Ingredient » Vegetables » Eggplants
Main Ingredient » Vegetables » Tomatoes
Main Ingredient » Vegetables » Onion
Dish » Appetizers
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Sturgeon Or Halibut In Tomato And Mushroom Sauce
(Osetrina Po – Russki)
What You Need:
# 2 cups thinly sliced onions
# 1 bay leaf
# ¼ cup scraped, coarsely chopped carrots
# ½ cup scraped, coarsely chopped parsley root
# 4 medium tomatoes, peeled, seeded and coarsely chopped
# 5 tablespoons unsalted butter
# 4 cups cold water
# 1½ pounds fresh sturgeon or halibut steaks
# ½ cup thinly sliced fresh mushrooms
# ½ cup heavy cream
# 1 tablespoon capers, drained and washed
# ¼ cup pitted green olives, washed under cold running water

How To Cook:
1. Preheat the oven to 200°. In a 3- to 4-quart casserole, combine the onions, bay leaf, carrots, parsley root, tomatoes, 3 tablespoons of the butter and 4 cups of cold water.

2. Bring to a boil over high heat, stirring constantly, then reduce the heat to moderate, partially cover the casserole, and simmer un-disturbed for 30 minutes.

3. Pour the entire contents of the casserole into a fine sieve set over a large bowl. Press down on the vegetables with the back of a large spoon to extract all their juices before discarding them.

4. Return the strained stock to the casserole, add the fish, and bring to a boil over high heat. Immediately reduce the heat to low, cover the casserole, and simmer 6 to 8 minutes, or until the fish is opaque and firm to the touch.

5. Be careful not to overcook. With a wide spatula, transfer the fish to a deep ovenproof serving dish, cover it loosely with foil and keep it warm in the oven while you complete the sauce.

6. Again bring the stock to a boil over high heat, and continue to boil briskly, uncovered, until it has cooked down to about ½ cups. Meanwhile, melt the 2 remaining tablespoons of butter in a 10- to 12-inch skillet over high heat, and when the foam has almost subsided, drop in the mushrooms.

7. Reduce the heat to moderate and cook for 3 to 5 minutes, stirring the mushrooms occasionally, until they are soft and most of the juices have cooked away.

8. Stir in the reduced stock and, off the heat, beat in the heavy cream, 1tablespoon at a time. Then stir in the capers and olives and taste for seasoning. Pour the sauce over the fish and serve at once.

To Serve: 4 to 6
Cuisine » Europe » Russian
Main Ingredient » Fish » Sturgeon
Main Ingredient » Fish » Halibut
Main Ingredient » Vegetables » Tomatoes
Dish » Main Courses
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Sweet Cheese Fritters
(Syrniki)
What You Need:
# 4 cups large-curd pot cheese or cottage cheese (2 pints)
# 4 egg yolks
# 2/3 cup all-purpose flour
# ¼ teaspoon salt
# 2 tablespoons sugar
# 8 tablespoons (¼-pound stick) melted butter
# 1 cup sour cream

How To Cook:
1. Drain the cheese of all its moisture by setting it in a colander, covering it with a kitchen towel, and weighting it with a heavy casserole.

2. Let the cheese drain undisturbed for 2 or 3 hours, then with the back of a spoon, rub it through a fine sieve set over a bowl. Beat in the egg yolks, one at a time, and gradually beat in the flour, salt and sugar. Shape the mixture into 4 equal balls.

3. One at a time, place the cheese balls on a lightly floured surface and with your hands, form them into 3- or 4-inch-long sausage-shaped cylinders. Wrap each cylinder separately in wax paper and chill for at least 30 minutes.

4. With a heavy knife, cut each cylinder into l-inch-wide rounds. Melt 4 tablespoons of the butter in a heavy 10- to 12-inch skillet. Add 6 to 8 rounds to the skillet, and fry over moderate heat for 3 to 5 minutes on each side, or until golden brown.

5. Transfer the syrniki to a heated platter and cover them loosely with foil to keep them warm. Fry the remaining rounds similarly, adding butter to the pan as needed. Serve hot, with a bowl of sour cream.

To Serve: 4 to 6
Cuisine » Europe » Russian
Main Ingredient » Dairy » Cheese
Main Ingredient » Flour
Main Ingredient » Dairy » Sour Cream
Dish » Breakfast Dishes
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Meat Soup With Tomatoes, Onions And Cucumbers
(Miasnaia Solianka)
What You Need:
# 6 cups beef stock, fresh or canned
# ¾ pound beef, preferably lean brisket, rump or bottom round, cut into ½ -inch cubes
# ½ pound boneless shoulder of veal, trimmed of fat and cut into ½ – inch cubes
# 4 tablespoons butter
# 2 cups thinly sliced onions
# 2 medium cucumbers, peeled, halved, seeded and cut into ¼ – inch slices
# 2 large tomatoes, peeled, seeded and coarsel y chopped
# 1 teaspoon salt
# Freshly ground black pepper
# 6 ounces boiled ham, sliced ½ inch thick
# 3 all-beef frankfurters, sliced into ½ – inch rounds
# 12 black pitted olives
# 1 lemon, thinly sliced

How To Cook:
1. In a heavy, 4- to 6-quart casserole, combine the beef stock, beef and veal. Bring to a boil over high heat, skimming the top of the foam and scum as they rise to the surface.

2. Then partially cover the casserole, reduce the heat to moderate and simmer for about 1½ hours, or until the meat is tender enough to be easily pierced with a fork.

3. Meanwhile, melt 4 tablespoons of butter in a heavy, 10-to 12-inch skillet over high heat. Add the onions, reduce the heat to moderate and cook 3 to 5 minutes, or until the onions are soft but not brown.

4. Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm.

5. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with the salt and a few grindings of black pepper, and transfer the contents of the skillet to the casserole. Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through.

6. Drop the olives into a saucepan of boiling water and boil briskly for 2 minutes. Drain and add them to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve at once.

To Serve: 6 to 8
Cuisine » Europe » Russian
Main Ingredient » Meat & Poultry » Ham
Main Ingredient » Vegetables » Tomatoes
Main Ingredient » Vegetables » Cucumbers
Dish » Soup
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Pretzel With Fruits And Nuts
(Krendel)
Krendel is traditionally served in many parts of the Russia on saints’ days and similar family celebrations.

What You Need:
# 1 recipe for kulich dough
# 1 tablespoon softened butter
# ½ cup blanched almond, pulverized in a mortar and pestle or firmly ground with a nut grinder
# Confectioners sugar

How To Cook:
1. Preheat the oven to 400°. Prepare the yeast kulich dough. After the dough has risen to double its volume and you have punched it down with your fist, place it on a large, lightly floured surface-the largest you have.

2. With lightly floured hands shape the dough into a long rope, making the center twice as thick as the ends. The tips of the rope should be about ½ inch thick, and the rope should be at least 60 inches long. To use less working surface, form the rope into a semicircle as you shape it.

3. With a pastry brush, coat a large cookie sheet with 1 tablespoon of butter. Carefully transfer the rope of dough to the long side of the cookie sheet.

4. Draw the ends of the rope down, then cross them over each other and twist the ends 3 or 4 times. Tuck the tips of this braid under the thick middle of the rope.

5. Place the dough in a warm, draft-free place (such as an unlighted oven) for 20 minutes, or until it has risen and almost doubled in volume. Sprinkle the top evenly with the ground almonds and bake in the center of the oven for 15 minutes.

6. Lower the heat to 350°, and bake an additional 45 minutes, or until the top of the pretzel is a deep rich brown. Sprinkle with confectioners sugar and slide the pretzel onto a wire cake rack to cool.

To Serve: 10 to 12:
Cuisine » Europe

Q: Can anyone help me out with some Russian dessert recipes?
My Russian class is having a picnic and I’m bringing in desserts. I’m bringing in some American-ish stuff but would like to make something purely Russian too. Please don’t post websites, just recipes you have made yourself.

A: Try making RUSSIAN CRANBERRY MOUSSE – КЛЮКВЕННЫЙ МУСС. This mousse if one of my fondest memories from early childhood when I tasted it at our dacha/country house for the first time.

You will need:
- One and a half cups fresh cranberries
- Two and a half cups plus 1/3 cup of water
- 1/4 cup uncooked cream of wheat (not instant)
- 1/2 cup sugar
- lingonberry preserve for topping
- whipped cream for topping

Step 1:
Place the cranberries in a medium-size saucepan, add the 1/3/ cup of water, and bring to a boil. Reduce heat to low and simmer until cranberries pop open, 8-10 minutes.

Step 2:
Remove from the heat, let cool, then mash the cranberries thoroughly. Pass them through a fine sieve into a clean saucepan. Add the 2 and a half cups water and bring to a boil.

Step 3:
Reduce heat to low and gradually add cream of wheat and sugar, stirring constantly. Simmer stirring until the sugar is completely dissolved and mixture has thickened, 10-15 minutes. Remove from heat and let it cool.

Step 4:
Put the mixture in a large bowl and beat with an electric mixer set on the highest speed until the mousse doubles in size, 7-10 minutes. Transfer to individual serving bowls and refrigerate until chilled. Serve with lingonberry preserve and whipped cream.

Q: What are some traditional Russian Recipes that can be made w/ ingedients that are found in the U,S,?
Something easy, a beverage, a main course and a desert. Thank you.

A: There are heaps! You could try potato dumplings which is basically mashed potato in dough which are boiled and served with sour cream. For desert we love strudels and waffle type things. I’m not sure about a beverage though….not vodka

Q: Does anyone know any good sites with Hungarian and/or Russian recipes?

A: I’ve tried looking for russian recipes on the net, but haven’t been too lucky. Many of the seemingly good sites were in Russian and unfortunatley I can’t speak it.

Q: what are some easy russian recipes?
me and some friends need it for a school cooking class. any short and simple recipes would be great

A: How about Cheese Blintzes? Google and you’ll find tons of recipes.

Q: A website with good russian recipes?
list them here, if you know any please :]

A: Russian
http://www.russianfoods.com/recipes/view/default.asp
http://www.cs.cmu.edu/~mjw/recipes/ethnic/baklazhannaia-ikra.html (eggplant spread)

World Recipes by country
http://www.ivu.org/recipes/
http://www.cliffordawright.com/recipes.html
http://www.pbs.org/home/home_cooking.html
http://www.johnrussell.name/recipes/index-en.htm
http://www.africa.upenn.edu/Cookbook/about_cb_wh.html
http://www.fatfreevegan.com/includes/ethnicity.shtml
http://fooddownunder.com/
http://fitdv.myrecipefriends.com/
http://dmoz.org/Home/Cooking/World_Cuisines/
http://foodgeeks.com/recipes/cat/10,ethnic__international.phtml (countries and ethnic)
http://about.com/food/bSrch.htm
http://asiarecipe.com/ (asia by country)
http://recipes.howstuffworks.com/ethnic-recipes.htm (ethnic recipes)
http://www.europeancuisines.com/Regions (europe by country)
http://www.netcooks.com/links.html (international cooking links)
http://www.cbel.com/european_recipes/?order=alpha (Europe by country)
http://www.recipesource.com/ (ethnic recipes by country)
http://www.elca.org/countrypackets/select.html (click on the country and then click on recipes on right side)
http://www.knowledgehound.com/topics/cuisines.htm (world, native american, soul food, Pennsylvania dutch)
http://recipes2.alastra.com/ethnic/ (Nepal, Tibet, Dutch, Ukraine, midieval et

Q: i need some russian recipes , anybody know any websites or know ant recipes? ?
hummmmm i want to cook for my gf…… shes russian and i know shell like it….
thanks so muchh… merry xmas to u too!!!!!!!!!!!!!!

A: http://www.ruscuisine.com/

Here’s just an example of what is on the site…..

Appetizers | Beverages | Breads-and-Pastry | Desserts-and-IceCreams | Eggs | Fish-and-Seafood | Kashas | Meat-Dishes | Mushroom-Dishes | Pasta-Dishes | Pickles | Salads-and-Dressings | Sauces | Soups | Vegetable-Dishes | Wild-Game |

Q: Any good recipes or suggestion for popular Russian cookies or treats?
I have a group of Russian guys working with my husband and I would like to make them all a special treat from their homeland. Any ideas or recipes? Thanks!

A: Sandy Raisin Biscuit (Russian Korj)
1 hour | 10 min prep | SERVES 20

Ingredients
3 egg
1 cup sugar
1 cup oil
2 teaspoons baking powder
1 cup raisins
3 cups all-purpose flour

Directions
1Beat well the eggs with the sugar.
2Add the oil, mix well.
3Add the baking powder, Mix again.
4Add the raising, incorporate well in the eggs.
5Add the flour one cup at a time, the first two cups will mix well. The third cup, you can use your hands to mix it better because it will be difficult to mix with a fork, or any utensil you usually use.
6Put in a 9 by 13 rectangular pan, (you can lightly grease it with oil). Put the mixture with a spoon and spread it in the pan and even the top with a spoon.
7Put in the over for 40-45 minutes, might even take 50. It has to be light brown on top. At 375°F.
8IMPORTANT: After its ready, cut up into desired pieces immediately, or no longer then 10 minutes after its baked. If you cut it after its cooled, it will brake and will not give defined shape pieces. RECOMMEND to cut into smaller pieces (this will make less then 20 servings) because the biscuits are sandy, therefore easier eat when smaller). In any case, just keep in mind they are sandy and preferred to be smaller .

Q: Where can I find a good and reliable listing of Russian, Romanian, and (esp.) Moldovan recipes?
I’m trying to impress my girlfriend and learn some dishes to prepare for her, can anyone recommend a website with reliable, tested, an easy to understand Russian, Romanian, and especially Moldovan recipes?

A: You can try this website for Russian: http://www.ruscuisine.com/
This one for Romanian: http://www.windowtoromania.org/recipes.asp
And this one for Moldovan: http://www.moldova.org/retete/eng/

Q: Does anyone know of any Russian Chanukkah recipes?
I’ve found plenty of Chanukkah recipes (obviously) from many different countries, but hardly any from Russia.

A: I found these:

http://www.recipegoldmine.com/worldrussian/russian.html

http://www.numkitchen.com/recipes.html

I have a question for you now..I have always wondered what is the Difference between Hanakkuh & Chanakkuh? I always wondered this…Thank-you..and Happy Holidays.

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