Recipes Archives - International Cuisine

Rwandan Hard-boiled Eggs

March 28, 2019 By Darlene at International Cuisine Leave a Comment

Rwandan hard-boiled eggs are a street food snack. Vendors walk around with a bucket of hard-boiled eggs that they sell for about $.25 each. What makes them special is the sauce they are served with called Akabanga. It is a chili oil that comes in a dropper bottle. All you need is one or two drops of this fiery chili oil to transform your hard-boiled eggs into a taste of Rwanda.

In Rwanda, they make these Rwandan hard-boiled eggs over an open fire. However, I highly recommend you make your eggs in an Instapot. I am so impressed that they come out perfect every time. It does not matter if they are new or old eggs. I have been so frustrated over the years trying to make the perfect hard-boiled egg, especially when they don’t peel right and you lose half the egg. I have tried every which way to make them and I have yet to find a sure way to have them come out perfect every time when just boiling them, until now. No more, I have yet to be disappointed when making them in my Instapot. All you do is put in one cup of water, however many eggs will fit on the wire trivet on the bottom and put it on manual high for 5 minutes. If you want soft-boiled eggs it only takes 3. Trust me it is worth buying one just for making boiled eggs. No more frustration, I promise!

To make these Rwandan hard-boiled eggs, you need to get some Akabanga chili oil. This oil is made from the very hot scotch bonnet chili pepper. Simply serve the Akabanga oil with the hard-boiled egg and some salt and you have yourself a delicious snack for anytime of day.

In Rwanda there is a US based NGO called OneEgg that has partnered with Anglican Shyira Diocese, which operates 220 preschools in the northern province. Thanks to sponsorship they are able to provide 1 egg per student per day. A much-needed nutritional supplement in these impoverished areas which helps with cognitive function and also provides jobs to the local villages. They get three hours of education and then the incredible edible egg.

Did you know that plastic bags are against the law in Rwanda, they got rid of them back in 2008 making Rwanda one of the cleanest countries in Africa.

If you would like to learn more about this small country of Rwanda be sure to check out “Our Journey to Rwanda” plus get some authentic Rwandan recipes you will love.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Rwandan Hard-boiled eggs with Akabanga

You will need to get your hands on some Akabanga chili oil to make these Rwandan hard-boiled eggs authentically. They are a real treat and common street food snack.

Course Appetizer

Cuisine Rwandan

Keyword Rwandan Hard-boiled Eggs

Prep Time 2 minutes

Cook Time 5 minutes

Total Time 7 minutes

Servings 1 person

Calories 71 kcal

Author Darlene at International Cuisine

Ingredients

1 egg per person
1 drop Akabanga chili oil

Instructions

You need to hard boil how ever many eggs you need, 1 per person as an appetizer or snack. I like to use my instapot simply put the eggs on the bottom add 1 cup of water and put on manual high for 5 minutes. The eggs come out perfect every time.
Serve with Akabanga chili oil. One or two drops is all you need of this fiery chili oil to get the authentic flavor of Rwanda.

Nutrition Facts

Rwandan Hard-boiled eggs with Akabanga

Amount Per Serving

Calories 71 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 1g 5%

Cholesterol 163mg 54%

Sodium 62mg 3%

Potassium 60mg 2%

Protein 5g 10%

Vitamin A 4.8%

Calcium 2.5%

Iron 4.3%

* Percent Daily Values are based on a 2000 calorie diet.

Rwandan Goat Brochettes (Grilled Goat on Skewers)

March 28, 2019 By Darlene at International Cuisine Leave a Comment

Rwandan goat brochettes are another beloved street food. These are simple to make if you can get your hands on some goat meat otherwise you can substitute beef, chicken or fish. All of which would be authentic. I was able to find goat in my local Asian market and the flavor of these brochettes marinated in a tantalizing spicy tomato sauce were amazing. Brochettes are considered to be the national dish of Rwanda.

The smell of these cooking over the fire is divine. No wonder they are such a beloved street food, they are hard to resist. Goat is the number one meat of choice, and they also make them with goat offal in which case they are called zingalo. Fair warning you can not eat only one brochette.

To make them is very simple. First make the sauce which is made of tomato puree, maggi, vegetable oil and of course some pili-pili chili. You will reserve some of the sauce to serve as a side, as well as for basting during the grilling. Make sure to soak the wooden skewers, so they don’t break on the grill. You will want to let the brochettes marinade for about 30 minutes.

Then you heat up your grill to medium high flame and cook for about 3-5 minutes a side. Be sure to baste them while grilling with the sauce.

They are best enjoyed hot off the grill, serve it with the reserved sauce. You should serve them with a side of sweet potato fries (which are also delicious dipped in the sauce) and fried plantains for a full meal.

If you would like to learn more about this beautiful country also known as the land of a thousand hills, be sure to check out “Our Journey to Rwanda“. Plus get more authentic Rwandan recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Rwandan Goat Brochettes

Rwandan goat brochettes are considered to be the national dish of Rwanda. They are super easy to make and really tasty! Serve with sweet potato fries and fried plantains for an authentic Rwandan meal.

Course Main Dish

Cuisine Rwandan

Keyword Rwandan Goat Brochettes

Prep Time 15 minutes

Cook Time 10 minutes

Marinade 30 minutes

Total Time 25 minutes

Servings 4

Calories 204 kcal

Author Darlene at International Cuisine

Ingredients

1 lb goat meat or beef cut into 1 inch cubes
1 onion quartered
5 fresh ripe plum tomatoes, crushed
1/2 small can of tomato puree
1/2 onion diced
1 bouillon cube Maggi
6 pili-pili chilies use any hot chili you like
Vegetable oil
Salt to taste

Instructions

Instructions:

Soak the wooden skewers in water for about 20 minutes.
Form the brochettes by alternately threading meat and 2 to 3 pieces of onion onto the skewer.
Mix the crushed tomatoes, the diced onions and the pili-pili chilies (pounded to a paste) along with the tomato puree. This should create a medium thick sauce; add a little oil and water to attain the desired consistency.
Reserve half of the sauce for dipping.
Put half the sauce in a pan with the skewers and turn to coat, let marinade for 30 minutes.
Then lay the skewer on the grill Brush the sauce on all sides of the brochettes, adding more of the sauce as you turn them. Turn them about 3 times. Allow it to cook for about 3 minutes. The brochettes are ready when just cooked through (about 8-10 minutes) and should be a nice reddish color, due to the sauce.
Serve with sweet potato fries and use the reserved sauce for dipping.

Nutrition Facts

Rwandan Goat Brochettes

Amount Per Serving

Calories 204 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 70mg 23%

Sodium 311mg 13%

Potassium 664mg 19%

Total Carbohydrates 10g 3%

Dietary Fiber 1g 4%

Sugars 5g

Protein 27g 54%

Vitamin A 13.9%

Vitamin C 121.8%

Calcium 4.4%

Iron 17.5%

* Percent Daily Values are based on a 2000 calorie diet.

Rwandan Sweet Potato Fries (Chips)

March 28, 2019 By Darlene at International Cuisine Leave a Comment

Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice. It requires a few steps to get them right, and they are totally worth the effort. Sweet potatoes are a resistant starch and are healthier than a normal potato. That being said, they are fried. One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

The trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry. Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy. The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in. Trust me you will love these Rwandan sweet potato fries. I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa. Why not plan a trip to see the elusive Mountain gorillas? One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside. You will love them!

Course Side Dish

Cuisine Rwandan

Keyword Rwandan Sweet Potato Fries

Prep Time 30 minutes

Cook Time 10 minutes

Total Time 40 minutes

Servings 4

Calories 116 kcal

Author Darlene at International Cuisine

Ingredients

2 sweet potatoes about a pound
1/2 cup cornstarch
6 tablespoons club soda
vegetable oil for frying
salt to taste

Instructions

Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
In a large bowl, soak the potatoes for about 10 minutes in cool water.
Dry thoroughly with paper towels
Mix the cornstarch with the soda water to make a paste in a large shallow bowl.
Add sweet potatoes and use tongs to toss and coat them on all sides.
Heat your oil in your fryer to 350 degrees.
Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
Once all the fries are done with their first dip in the oil, start the second round of frying.
Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
Season while hot with salt to taste

Recipe Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition Facts

Rwandan Sweet Potato Fries (Chips)

Amount Per Serving

Calories 116

% Daily Value*

Sodium 41mg 2%

Potassium 219mg 6%

Total Carbohydrates 27g 9%

Dietary Fiber 2g 8%

Sugars 2g

Protein 1g 2%

Vitamin A 184.4%

Vitamin C 1.9%

Calcium 1.9%

Iron 2.6%

* Percent Daily Values are based on a 2000 calorie diet.

Rwandan Mandazi (African Donuts)

March 28, 2019 By Darlene at International Cuisine Leave a Comment

Rwandan mandazi are little African donuts that are truly addicting. Basically fried dough, one of my favorite things. These are typically made with less sugar than American style donuts, but they a have subtle flavor of coconut, cardamom and cinnamon. You will love these, and they go perfectly with Rwandan coffee or tea.

These Rwandan mandazi are crispy on the outside and soft and chewy on the inside. They are often made in the shape of a triangle but can also be made round as well.

These are best made in a deep fryer and this one by Hamilton is the one I use and love. These little African donuts are not unique to Rwanda, they are somewhat famous all throughout Africa. They also go by other names like Dabo or Dahir. They are believed to have originated in the African Great Lakes region. You will however find them all over Rwanda. A lovely treat any time of the day, even for breakfast. I coated mine with a little shake of confectioners sugar, you could use a combination of cinnamon and sugar as well. Fair warning you can’t just eat one, they are so yummy!

Did you know that Rwanda has the largest percentage of women in government than any other country in the world? If you would like to learn more about this amazing little country be sure to check out “Our Journey to Rwanda” plus get more authentic Rwandan recipes you are sure to love.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Rwandan Mandazi (African Donuts)

Rwandan mandazi are little African donuts that are crispy on the outside and soft and chewy on the inside. Serve with some Rwandan coffee or tea for a real treat!

Course Dessert

Cuisine Rwandan

Keyword Rwandan Mandazi

Prep Time 15 minutes

Cook Time 20 minutes

Rising Time 1 hour

Total Time 35 minutes

Servings 12

Calories 186 kcal

Author Darlene at International Cuisine

Ingredients

3 cups all purpose flour
1/2 cup coconut milk
1/2 cup sugar
1 egg
1 tsp active dry yeast
1/2 cup warm water
1 Tbsp vegetable oil
1/2 tsp salt
1 tsp cardamom
1 tsp cinnamon
vegetable oil for frying donuts
2 Tbsps confectioners sugar for dusting

Instructions

In a small bowl mix the yeast and warm water and stir. Let sit for 5 minutes until yeast dissolves.
In a large mixing bowl, add flour, salt, cardamom, and cinnamon and mix. Add vegetable oil, egg, coconut milk, sugar and yeast mixture.
Mix everything until the dough is not too sticky and it no longer sticks to the side of the bowl, add additional flour as needed. (you can use the dough hook on your mixer for this)
Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rest for about an hour until the dough rises a little.
Heat oil in a deep fryer to 350 degrees or use a deep frying pan or wok.
Cut the dough into about 6 pieces to make it easier to roll and cut. Roll each piece so that the dough is about 1/2 inch in thickness.
Cut into triangles and place in hot oil.
Fry on both sides until golden.
Place donuts on paper towels to drain any excess oil.
Repeat with remaining dough.
Sprinkle with confectioners sugar and enjoy.

Nutrition Facts

Rwandan Mandazi (African Donuts)

Amount Per Serving

Calories 186 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 2g 10%

Cholesterol 13mg 4%

Sodium 104mg 4%

Potassium 62mg 2%

Total Carbohydrates 34g 11%

Dietary Fiber 1g 4%

Sugars 9g

Protein 4g 8%

Vitamin A 0.4%

Vitamin C 0.1%

Calcium 1.1%

Iron 10.4%

* Percent Daily Values are based on a 2000 calorie diet.

Smoked Salmon Deviled Eggs

March 20, 2019 By Darlene at International Cuisine

Smoked Salmon Deviled Eggs is one of my most requested appetizer! They are simply delicious and a nice change from your basic deviled egg recipe. This recipe uses sour cream as the base binder however it was a little difficult to make them as chicks (peeps). If you want to make them that way I would switch the amounts for mayonnaise for sour cream and visa versa, and they likely will turn out perfect. Actually as I look at them, they kind of each have their own personality!

I am curious about how you make your hard-boiled eggs? I used to get so frustrated when they did not peel properly after boiling them. I think I tried every trick in the book. Now, the only way I make hard-boiled eggs is in my Instapot. It takes only 5 minutes on high manual setting and 1 cup of water. They come out perfect every single time. No more nasty looking eggs that don’t peel right. The yolks are perfect, if you want to make a soft boiled egg just cook for 3 minutes instead of 5. Honestly it is worth getting an Instapot for this purpose alone, but of course it is a handy, time-saving piece of kitchen equipment for numerous things.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Smoked Salmon Deviled Eggs

You can make these smoked salmon deviled eggs normal or make them look like cute little peeps. Whichever way you make them, they are delicious!

Course Appetizer

Cuisine American

Keyword smoked salmon deviled eggs

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 8

Calories 146 kcal

Author International Cuisine

Ingredients

8 eggs hard boiled
1/2 cup sour cream
2 Tablespoons mayonnaise
1 Tablespoon lemon juice
2 Tablespoon minced chives plus extra for garnish
4 oz smoked salmon minced
1/2 teaspoon black pepper
Salt to taste
Capers for garnish Caviar would make an awesome garnish as well.

Instructions

Cut eggs in half and remove yolks, smash yolks add all other ingredients in bowl except garnish.
Mix all together stuff eggs, then yourself YUM!
If you want to make peeps, peel the egg, cut a tiny portion off the bottom of the large portion of the egg so it will stand up on its own.
Next cut the egg about 1/3 the way down to remove the yolk and retain the top.
(of course using the yolks as part of the mix.)
Stand the eggs up and fill the eggs with the mix.
Cut a piece of smoked salmon in a triangle shape for the beak and use two capers for the eyes. Put the top on and enjoy your peeps!

Nutrition Facts

Smoked Salmon Deviled Eggs

Amount Per Serving

Calories 146 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 3g 15%

Cholesterol 198mg 66%

Sodium 206mg 9%

Potassium 108mg 3%

Total Carbohydrates 1g 0%

Sugars 1g

Protein 9g 18%

Vitamin A 7.9%

Vitamin C 1.6%

Calcium 4.2%

Iron 4.1%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Blinis with Sour Cream. Caviar and Salmon

March 7, 2019 By Darlene at International Cuisine

Russian Blinis are little buckwheat pancakes that are typically served with sour cream and a generous spoonful of sturgeon caviar. The best caviar in the world comes from the Caspian and Black Seas, both of which have shores with Russia. These high end delights are served with chilled vodka and sometimes champagne.

Blini is also a term used for crepes and this batter could certainly be used for that purpose as well. Often times the crepes are much larger and thinner and filled with either sweet or savory fillings.

For our purposes we made these delightful Russian blinis as our starter. They make an immediate impression of class. Good caviar is quite expensive you can pick some up here if you can’t find it locally. It is one of my favorite things in the world. Some say it is an acquired taste but I really don’t understand that. It is simply a heavenly bite! Russian blinis are sometimes served also with Salmon roe as well as smoked salmon. Additionally, you can use creme fraiche instead of sour cream for a lighter cream.

These Russian blinis are surprisingly easy to make, if you can make a pancake you can make blinis. The recipe make about 45 blinis so you can half the recipe depending on how many you need.

If you would like to learn more about this most intriguing country of Russia be sure to check out “Our Journey to Russia“, here you will also find more authentic and delicious Russian recipes.

Have you ever tried caviar? If you have I would love to hear your description of it in the comments below. Also, if you choose to make this delicious blini appetizer, please send me a picture of it, and let me know how you liked it.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Russin Blinis topped with sour cream, caviar and salmon

5 from 1 vote

Russian Blinis

Russian Blinis topped with sour cream and caviar are the perfect way to start any meal!

Course Appetizer

Cuisine Russian

Keyword Russian Blinis

Prep Time 25 minutes

Cook Time 15 minutes

Resting 1 hour

Total Time 40 minutes

Servings 45 Blinis

Calories 33 kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

1 cup unbleached all-purpose flour
1/4 cup buckwheat flour
1 teaspoon instant dry yeast
1/2 teaspoon salt
1 cup milk warm
2 eggs separated

Topping

1/2 cup sour cream or crème fraiche
1/4 cup caviar or salmon roe
8 oz. smoked salmon

Instructions

Instructions:

In a bowl, combine flours, yeast and salt.
Add warm milk and egg yolks. Whisk until smooth.
Cover with a tea towel.
Let rest for about 1 hour in a warm place.
In another bowl, beat egg whites until stiff peaks form.
Fold in meringue, using a whisk.
In a lightly buttered skillet, pour a little batter at a time to form small pancakes, about 2-inches in diameter.
Cook for about 1 minute or until small holes form at the surface of the batter.
Turn blini over and cook for about 1 more minute. Repeat with remaining batter.

Topping

Garnish each blini with ½ teaspoon of sour cream and ¼ teaspoon of fish roe and/ or smoked salmon.
Serve blinis at room temperature with some chilled vodka or champagne

Nutrition Facts

Russian Blinis

Amount Per Serving

Calories 33 Calories from Fat 9

% Daily Value*

Total Fat 1g 2%

Cholesterol 18mg 6%

Sodium 92mg 4%

Potassium 34mg 1%

Total Carbohydrates 3g 1%

Protein 2g 4%

Vitamin A 1%

Calcium 1.5%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Borscht (Beetroot Soup)

March 7, 2019 By Darlene at International Cuisine

Russian borscht is a beetroot soup that is a staple dish in all of Russia and Eastern Europe. It is no surprise that this hearty soup is beloved especially in the cool climate. It is heartwarming, delicious and nutritious too. There are numerous recipes for Russian borscht, It is one of those recipes where each household has its secret ingredients to make it unique. The beetroot makes it a luscious color which makes for a lovely presented dish.

This is definitely a recipe you can adjust to your pleasure. If you want a more healthful version, you can eliminate the potatoes which would also make it Plant Paradox compliant if using grass fed beef and stock. You could also substitute turnip, rutabaga or Daikon radish for the potato as well. Russian Borscht would also traditionally be served with Russian black bread and sour cream.

I highly recommend you make your own beef broth as it is far superior to anything you could buy. It is what makes it have that delicious homemade flavor. Please note that the cooking time does not include making the broth, so plan accordingly.

If you would like to learn more about this most interesting country of Russia, be sure to check out “Our Journey to Russia” to learn more. You will also find more delicious and authentic Romanian recipes you are sure to love.

Have you ever tried borscht? If you have I would love to hear your description of it in the comments below. Also, if you choose to make this delicious Russian Borscht soup be sure to send me a picture of it and let me know how you liked it.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A bowl of Russian borsht with a scoop of sour cream and garnished with dill

5 from 1 vote

Russian Borscht

Russian Borscht is a beetroot soup that is beloved all over Russia and Eastern Europe. It is hearty and perfect for a cool winter day, or any day! Please note that the cooking time listed does not include the time for making the homemade beef broth.

Course Soup

Cuisine Russian

Keyword Russian Borscht

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 8 servings

Calories 171 kcal

Author Darlene at International Cuisine

Ingredients

For the Beef Stock:

2 lbs. beef bones use grass-fed if making this recipe plant paradox Compliant
2 celery stalks with leaves
2 carrots
1 large onion cut in half
8-10 peppercorns
5 whole cloves
2 bay leaves

For the Borscht:

16 cups beef stock see recipe included
3 medium beets peeled and grated
1/2 small cabbage shredded
1 medium onion diced
4 medium potatoes cubed
2 carrots. grated
1 bay leaf
shredded beef from soup bones
1 teaspoon nigella seeds optional
1 teaspoon coriander ground
1 teaspoon paprika
¼ cup chopped fresh dill saving some for garnish
2 teaspoons red wine vinegar
salt and pepper to taste

For the topping

1 cup sour cream divided 1/8 cup per serving

Instructions

For the Beef Stock

Place beef bones, celery stalks, carrots, onion, peppercorns, cloves and bay leaves into a very large stock pot, fill with about 18 cups of water and bring to a boil.
Allow to simmer on low with a semi-covered lid for at least 4 hours.
During the cooking process, occasionally skim off any foam off the top while simmering.
Strain the soup broth into a colander over a large bowl to remove the big bones and vegetables.
Pick the meat off the bones and set aside for the soup.
Using a cheesecloth, strain the soup again to remove the small impurities to make a clear broth.

For the Borscht

Fry onions until they are golden brown, set aside.
Fry beets and carrots until they are caramelized, and set aside.
Place 16 cups prepared beef broth in a large stock pot and bring to a boil.
Turn down the heat to a simmer.
Add a bay leaf and the cubed potatoes, allowing to cook for about 10 minutes.
Add the shredded cabbage and fried onions to the soup.
Stir and simmer for about 5 minutes.
Add the fried beets, fried carrots and shredded beef to the soup, stir and simmer for another 5 minutes.
Add the red wine vinegar, nigella seeds, ground coriander, paprika and salt and pepper to taste. Taste and add more vinegar and seasoning if necessary.
Add dill and save some for garnish when serving.
Serve with sour cream and Russian black bread.

Recipe Notes

Please note that the cooking time does not include making the homemade beef broth.

Nutrition Facts

Russian Borscht

Amount Per Serving

Calories 171 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 3g 15%

Cholesterol 14mg 5%

Sodium 99mg 4%

Potassium 851mg 24%

Total Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 7g

Protein 5g 10%

Vitamin A 111.2%

Vitamin C 48.6%

Calcium 11.5%

Iron 23.8%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Black Bread

March 7, 2019 By Darlene at International Cuisine

Russian black bread is a staple in the Russian diet. It is served daily. It has a long history and is even credited for keeping folks alive after the Nazi’s invaded when ingredients were very difficult to come by.

Russian black bread has been a symbol of people’s well-being. The Slavs believed that people who shared a loaf became friends forever. I love that, it is pretty much my whole premise for International Cuisine. Sharing bread, a meal or a simple cup of tea, is the ultimate form of hospitality and a treasured memory.

The Russian black bread is black and sour, made with rye and a sour starter or leaven. It was much cheaper and more nutritious than white bread. The different grades of rye bread indicated one’s wealth. This recipe has numerous ingredients to make a rich and hearty loaf. Today the bread is ubiquitous, and we loved it with the beetroot soup known as Borscht.

Have you ever tried Russian black bread? If you have I would love to hear your description of it in the comments below. Also, if you choose to make this amazing bread, please send me a picture of it and let me know how you liked it.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Russian Black Bread

A hearty and delicious taste of Russia. You will love this Russian Black Bread!

Course Bread

Cuisine Russian

Keyword Russian Black Bread

Cook Time 45 minutes

Rising time 2 hours

Total Time 3 hours 15 minutes

Servings 2 loaves

Calories 1671 kcal

Author Darlene at International Cuisine

Ingredients

4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seed crushed
2 1/4 ounce packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter

For the glaze

1 teaspoon cornstarch
1/2 cup cold water

Instructions

Combine flours in a bowl.
In another large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
Heat liquid mixture over low heat until liquids are very warm, butter and chocolate do not have to be fully melted.
Gradually add heated liquid mixture to dry ingredients and beat with an electric mixer for 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour mixture at a time, Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a soft dough.
Turn dough on to a lightly floured board. Cover dough with a tea towel and let rest for 15 minutes.
Knead dough until smooth and elastic this takes 10 minutes or so, dough may be sticky. Place dough in a greased bowl, turning dough to grease the top.
Cover bowl with a tea towel and place in a warm, draft free place to rise until doubled in size (about 1 hour).
Punch dough down; turn out onto a lightly floured board.
Divide dough in half. Shape each half into a ball, about 5-6 inches in diameter.
Place each ball into the center of a greased 8-inch round cake pan.
Cover with a tea towel and let rise in a warm, draft free place until doubled in size again about 1 hour.
Bake at 350°F for 40-45 minutes, or until done.
When the bread is nearly done, combine cornstarch and cold water.
Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
As soon as bread is done, brush cornstarch mixture over top of loaves. Return bread to oven and bake 2-3 minutes longer, or until glaze is set.
Remove loaves from pans and cool on wire racks.

Nutrition Facts

Russian Black Bread

Amount Per Serving

Calories 1671 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 5g 25%

Sodium 2500mg 104%

Potassium 1849mg 53%

Total Carbohydrates 355g 118%

Dietary Fiber 52g 208%

Sugars 14g

Protein 53g 106%

Vitamin A 21.7%

Vitamin C 17.1%

Calcium 38.2%

Iron 156.9%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Mushroom Pelmeni

March 7, 2019 By Darlene at International Cuisine

Pelmeni is considered to be the national dish. This Russian mushroom pelmeni is a vegetarian version, you will love it. Pelmeni are basically little boiled dumplings stuffed with a delicious filling. Traditionally this is made with a combination of meats and onion but many varieties exist. I bought a pelmeni maker which made the process super quick and easy. It is not totally necessary but I highly recommend it.

Pelmeni originated in either the frigid region of Siberia, or Ural, both making strong claims. Russian mushroom pelmeni are popular all throughout the country. They are typically served in butter, oil, sour cream or in a simple broth which was how I served them. They are wonderful little puffs of goodness that would be perfect served with any one of those toppings. I loved the mushroom version but I can see how a meat version would be awesome too. Often the meat version is made with three types of meat, beef, pork and veal. Other versions of pelmeni are filled with sauerkraut and other vegetables, even fish. The possibilities are endless.

These are made with a thin dough and then the stuffing is placed in each hole of the pelmeni maker, then another layer of dough is placed over the top. As you roll the dough the little puffs of stuffed pelmeni fall out of the bottom of the pelmeni maker. Alternatively, you can cut out small rounds using a small glass and add a spoonful of the filling and then seal the edges. These are somewhat time-consuming to make so make a bunch, they freeze beautifully no matter what filling you use.

Once the Russian mushroom pelmeni are done they are simply boiled. If you are going to freeze them, do so before you boil them.

Did you know that Russia is the largest country in the world in size and covers 9 time zones? If you would like to learn more about this massive country be sure to check out “Our Journey to Russia” plus get some more delicious authentic recipes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Russian Mushroom Pelmeni

You will love this vegetarian version of Russia's national dish Pelmeni.

Course Main Dish

Cuisine Russian

Keyword Russian Mushroom Pelmeni

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings 4

Calories 412 kcal

Author Darlene at International Cuisine

Ingredients

For the filling:

1 lb. mushrooms
1/2 white onion

For the dough:

2 cups flour
3/4 cup boiled water
5 Tablespoons oil separated
2 teaspoons salt divided
2 bay leaves

For the topping chose 1:

Butter olive oil, sour cream or vegetable broth.
parsley for garnish

Instructions

For the filling:

Wash the mushrooms and then chop into small pieces
Peel the onion, mince it.
Heat a skillet over high heat and add the mushrooms, cover with a lid.
Once the mushrooms release their moisture, take off the lid and cook until the water evaporates.
Add in 1 tablespoon of oil, reduce heat to low.
Add in the minced onion and saute for about 10 minutes.
Turn off heat and set aside.

For the dough:

In a bowl mix together the flour, 1 teaspoon of salt, 3/4 cup of boiling water, and 4 Tablespoons of oil.
Knead this together until you get a dough that is elastic and smooth.
Divide the dough into four equal parts.

Putting it all together:

Roll out the dough to be thin but not too thin to cover the pelmeni maker, it will hold the filling in the pelmeni maker.
Add a teaspoon or so of the filling in each hole.
Roll out another piece of dough and place over the top of the stuffed pelmeni and using a rolling pin roll the top so that they fall through the bottom.
If you do not have a pelmeni maker just roll out the dough and cut out 2 1/2" circles using the rim of a small glass. Scoop a bit of the mushroom mixture into the circle and fold in half, be sure to press the edges together tightly and make them in the shape of a half moon.
Put a large pot of water on the stove to boil with 1 teaspoon salt and the bay leaves.
When the water is boiling add the pelmeni gently into the water and stir lightly until they pop up to the top. Cook for about 5 more minutes and remove with a slotted spoon.
Serve hot with your choice of topping olive oil, or butter, or sour cream.
Alternatively you can serve them in a hot vegetable broth and garnish with parsley.

Nutrition Facts

Russian Mushroom Pelmeni

Amount Per Serving

Calories 412 Calories from Fat 162

% Daily Value*

Total Fat 18g 28%

Saturated Fat 1g 5%

Sodium 1172mg 49%

Potassium 447mg 13%

Total Carbohydrates 52g 17%

Dietary Fiber 3g 12%

Sugars 2g

Protein 10g 20%

Vitamin C 4.1%

Calcium 1.6%

Iron 19.3%

* Percent Daily Values are based on a 2000 calorie diet.

Russian Potato Salad (Olivier Salad)

March 7, 2019 By Darlene at International Cuisine

Russian potato salad is a hearty salad and truly could be a meal by itself. This type of salad is popular in many places of the world and especially in the Eastern European countries that used to be part of the USSR. It takes some time to prepare and the pieces should be cut uniform for a pretty presentation. We loved it!

This Russian potato salad would be perfect as a side dish or a dish for any picnic or potluck. It makes a large amount and I think the leftovers taste even better. I made it without the ham as I was serving vegetarian guests so feel free to add or delete ingredients, it is that kind of salad. I loved the cucumber in the salad but you could easily add in celery as well, you get the idea.

This salad is also known as Olivier salad because the original recipe came from a Belgian chef that worked in a high end restaurant in Moscow in the late 1860’s. His name was Lucien Olivier. The recipe has definitely changed since that time with ingredients that are easier to come by. This salad is often served in Russia on New Years. Whether you call it Russian Potato Salad or Olivier Salad, you are sure to enjoy it.

Did you know that name Red Square has nothing to do with communism, but derives from the word “krasnyi” which meant beautiful? If you would like to learn more about Russia be sure to check out “Our Journey to Russia” plus get some more authentic Russian recipes.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

5 from 1 vote

Russian Potato Salad

A traditional Russian salad that is served at parties and in restaurants. It is really fantastic!

Course Salad

Cuisine Russian

Keyword Russia Potato Salad

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings 10

Calories 360 kcal

Author Darlene at International Cuisine

Ingredients

3/4 lb. ham, cooked cubed
6 eggs, hard-boiled cubed
3 potatoes, russet cubed
3 carrots cubed
3 sweet pickles cubed
1 onion, sweet cubed
1 english cucumber, peeled and seeded cubed
1 cup frozen peas
1 cup mayonnaise
dill, fresh to taste
salt and pepper to taste
1/2 teaspoon sugar

Instructions

In a large pot add the peeled potatoes and carrots whole, Cover with water and bring to boil, cook until fork tender, taking care not to overcook.
Cube all the ingredients in like sizes for a delightful presentation.
Combine all the ingredients in a big bowl and add in the mayonnaise. Feel free to add in more mayonnaise if desired.
Season with salt and pepper to taste, add in the sugar and dill.
Mix thoroughly and refrigerate until ready to eat.

Nutrition Facts

Russian Potato Salad

Amount Per Serving

Calories 360 Calories from Fat 225

% Daily Value*

Total Fat 25g 38%

Saturated Fat 5g 25%

Cholesterol 142mg 47%

Sodium 640mg 27%

Potassium 588mg 17%

Total Carbohydrates 17g 6%

Dietary Fiber 3g 12%

Sugars 6g

Protein 14g 28%

Vitamin A 68.6%

Vitamin C 20.1%

Calcium 6.4%

Iron 17.9%

* Percent Daily Values are based on a 2000 calorie diet.

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For the dough:

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