Russia Archives - International Cuisine

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.

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!

Russin Blinis topped with sour cream, caviar and salmon

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4 from 2 votes

Russian Blinis

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

Course Appetizer

Cuisine Russian

Prep Time 25 minutes

Cook Time 15 minutes

Resting 1 hour

Total Time 40 minutes

Servings Blinis

Calories 33kcal

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

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

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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

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings servings

Calories 171kcal

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.

Notes

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

Nutrition

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!

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4.5 from 2 votes

Russian Black Bread

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

Course Bread

Cuisine Russian

Cook Time 45 minutes

Rising time 2 hours

Total Time 3 hours 15 minutes

Servings loaves

Calories 1671kcal

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

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!

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4.5 from 10 votes

Russian Mushroom Pelmeni

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

Course Main Dish

Cuisine Russian

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Servings

Calories 412kcal

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

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!

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4.34 from 3 votes

Russian Potato Salad

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

Course Salad

Cuisine Russian

Prep Time 40 minutes

Cook Time 30 minutes

Total Time 1 hour 10 minutes

Servings

Calories 360kcal

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

Russian Honey Cake (Medovik)

March 7, 2019 By Darlene at International Cuisine

Russian honey cake called Medovik has been a tradition for centuries. It is a layered cake with honey cookie like segments called korzh, that soften in between cream. It is best served after refrigeration when the layers actually absorb the cream and soften. It is often topped with berries but sometimes served plain with just cream. I am often intimidated by a layered cake but this one was pretty easy to make and well worth the effort. It works well to use a spring form pan which you can use to cut out the proper size layers.

Honey has been considered the nectar of the Gods. It is no surprise that ancient people figured out how to mix flour and honey together to make delectable treats. These treats were used as offerings. Honey has many health benefits and this honey is my favorite, Manuka Honey

This particular Russian honey cake called Medovik has a story. In the Imperial Palace in the 19th century Empress Elizabeth (wife of Emperor Alexander I) hated honey. A new confectioner was hired and did not realize this of the Empress and presented this delightful cake. She did not realize it had honey in it and fell in love.

Today there are numerous variations of this Russian honey cake called Medovik. Some are made sweetened condensed milk, butter cream and custards. This recipe is the original made with cream and is scrumptious.

Did you know that Lake Baikal in Russia holds 20 percent of the worlds fresh water? If you would like to learn more about Russia be sure to check out “Our Journey to Russia“. Get great authentic recipes and be sure to join the journey when you stop by, it’s free!

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!

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5 from 1 vote

Russian Honey Cake (Medovik)

A scrumptious layered honey cake with a history!

Course Dessert

Cuisine Russian

Prep Time 1 hour

Cook Time 25 minutes

Refrigerate 12 hours

Total Time 1 hour 25 minutes

Servings

Calories 517kcal

Author Darlene at International Cuisine

Ingredients

Ingredients:

Honey Cake Layers

1/4 cup honey
3/4 cup granulated sugar
2 Tablespoons unsalted butter
3 large eggs whisked
1 teaspoon baking soda
3 cups all-purpose flour

For the Filling

32 oz. sour cream
2 cups powdered sugar
1 cup heavy whipping cream

For the Topping:

1/2 lb. Fresh Berries optional

Instructions

Instructions:

For the layers (Korzh)

Preheat oven to 350 degrees F.
Add 3/4 cup sugar, 1/4 cup honey and 2 Tablespoons unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted. You need to watch closely and make sure the heat is not too hot or you will scorch the mixture.
As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).
Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough is no longer sticky and firm. You may need more or less flour which is why you are adding ½ cup at a time. You want to end up with a clay like consistency.
Cut the dough into 8 equal pieces and move on to the next step quickly as the layers roll out much easier while warm.
6.. On a well-floured surface, roll each piece out into a thin 9″ circle, about 1/8″ thick. Use extra flour on your rolling pin to keep the dough from sticking. If your dough turns cool, stick in the microwave for a few seconds and resume.
Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.
Transfer the dough to a large sheet of parchment paper and bake 2 at a time for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers
Finally bake the scraps. Once the scraps are baked, cooled and firm, put them in a Ziploc bag and you can crush them with your rolling pin. These are your honey cake crumbs.

For the Frosting:

Beat 1 cup heavy cream until stiff peaks form.
In a separate bowl, whisk together 32 oz. sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream. Refrigerate until ready to use.

Putting it all Together

Spread about 1/3 cup cream on each cake layer. Press the cake layers down gently as you go to keep the layers from having air bubbles. Frost the top and sides with the remaining frosting. ( make sure to put plenty in between the layers as this helps soften the korzh).
Dust the top and sides with your honey cake crumbs, then cover with plastic wrap and refrigerate overnight. This allows the cream to soften the honey cake or korzh.
Add the berries on top if using and serve.

Nutrition