Tag Archives: healthy

Russian cold soup-Sveckolnik

Sveckolnik [sve’koljnik] – Russian summer cold soup, which goes really well during the summer heat. The name comes from the word “sveckla”, which denotes beetroot.

When AC and even hundreds of ice cream don’t help you against hot, this light soup refreshes and cools you.

The main ingredient is a raw beetroot, it’s high in vitamins, minerals and fiber that can effect the digestive system in a positive ways.

Raw beets are one of the top vegetables for nutritious raw eating, according to Bastyr University.

You can include this light soup in your balanced diet and it takes only few minutes to prepare it.

Ingredients:

beetroot – 2 small

cucumbers – 3-4

eggs – 1-2 per plate

a bunch of spring onion

a small bunch of dill

1 garlic clove

buttermilk 400 ml

water 200 ml

salt, sugar to taste

sour cream (optional)

Better to choose small young beets. And you can substitute raw beets with boiled, if you like.

Shred beets and cucumbers, put them in a deep plate.

Boil eggs for 10 minutes, let cool and cut them into chunks.

Slice green onions, put it in a cup and add some salt. With teaspoon begin to grind the salt into onions.

Add crushed garlic and mix.

Combine together beets, cucumbers, eggs, onions and dill. Add a pinch of sugar.

For the liquid part buttermilk is mixed with cold drinking water, the volume and thickness of it totally depends on your taste.

If you can find “salted lassi” (yougurt drink)-use it, no need to dilute with water; in Arabian countries it’s called “laban up”, in Russia – “tan”, “sivorotka” .

Pour the buttermilk over dry ingredients and mix well. Sprinkle some dill.

Enjoy! 🙂

You can serve it with a dollop of sour cream and rye bread.

Hi guys! 🙂Have you ever tried red spinach? First time I tried it in Dubai. Unfortunately, I never seen it in Russia before. It has mild earthy and green flavor, very similar to green spinach. I use leaves in salads or garnish, adding nice color to any dish!

Today for the lunch is baked crusted creme dory fillet and carrot-spinach salad.

Ingredients (Serve 3)

3 medium-sized creme dory fillets

2 eggs

For the crust:

1 cup breadcrumbs (homemade is better)

1 tsp crushed coriander seeds

1 tsp thyme

1 tsp cumin

1 tsp crushed white pepper

some salt to taste

For the salad:

3 carrots, shredded

1 stalk celery, sliced

1/2 bunch coriander

1/2-1 bunch red spinach

sour cream

Preheat oven to 190C (370F). Pat the fillet dry with paper towel.

In a bowl combine the crust ingredients. Dip the fish fillet in beaten eggs, then in crust.

Bake for 15-20 minutes.

Meanwhile mix salad ingredients together gently and coat with sour cream.

Serve the hot crusted fish and the carrot salad together.

Enjoy!

Georgian Salad

July 9, 2013
milkandbun
9 comments
beef, blog, Blogging, cooking, dinner, DIY, food, food photo, Georgian, healthy, khmeli suneli, meat, meta, recipe, Russian, salad, vegetables

The weather leaves much to be desired here (in Dubai), and the sun is all day long. Today is 47C (117F)!!!! and needless to say, how hot it is 😀

So I’ve started enjoying salads for dinner pretty much. I know what you could think: salads are boring! Be creative! Upgrade your small salad to big entree and add extra meat or beans to make it more hearty.

The below salad is named Georgian or Tbilisi, after the country, which cuisine offers various meat dishes with herbs and vegetables.

We need 300 g of baked (or boiled) beef meat;

1 can of red beans;

2 yellow or green bell peppers;

1 red onion;

1-2 cloves of garlic;

seeds of 1 pomegranate;

juice of 1 lemon;

olive oil;

khmeli suneli.

First, I need to explain what khmeli suneli is. It’s a Georgian spice mix, which can be used in any dish, it gives nice flavor to beef stew, goulash or hearty soups. You can buy it at any Russian store or DIY 🙂

In equal parts (all ingredients are dry):

-dill

-parsley

-coriander

-crushed bay leaves

-marjoram

-chili pepper- much less~2%

Next ingredients are not necessary, but you can put them as well:

-fenugreek leaves or seeds

-basil

-mint

-savory

-saffron ~0.10%

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Cut the red onion into half moons and keep it in a hot water. Meanwhile cut the meat and peppers into cubes.

In a serving bowl, combine together meat, peppers, beans (without liquid) and onions.

In a small cup, prepare the dressing-mix olive oil, lemon juice, crushed garlic and spice mix (khmeli suneli). Pour it over our salad, mix well and let stand for 15 minutes.

Sprinkle with pomegranate seeds, black pepper and salt.

Bon appetite!

Lip-smacking lamb ribs

Happy belated Easter, dear friends! Hope everyone had a wonderful family dinner! 🙂

Lamb ribs. You can find it across the world and gonna fall in love with! 😉

The wonderful combination of marinade ingredients and you end up with lip-smacking dish.

My marinade recipe call for using brandy, but you can skip it or replace with lemon juice (or add a little vinegar).

Ingredients (Serves 2-3)

0.5 kg lamb ribs

1 to 3 small red chillies, depends on your taste

1 garlic clove, chopped

2 tbsp brandy (or rum or 3 tbsp of lemon juice)

1 tbsp of lemon juice

1-1.5 tbsp mustard (Dijon or plain is ok too)

2 tbsp honey

2 tbsp soy sauce (or Westchester sauce)

1/2 tbsp sugar

dash of black pepper

Let’s start!

Mix all ingredients together, stir to combine.

How to dice chillies you can have a look here, I do exactly the same.

Pour the marinate over lamb ribs, rub to coat and leave for 30 minutes to 1 hour.

Fry on preheated pan for 4-5 minutes each side.

Serve with fresh lettuce and tomatoes and/or baked carrots.

I should to mention how delicious baked carrots are and fast-cooking (what’s more healthy).

Cut 300 gr of carrots (cleaned and peeled) into sticks. Put them on a baking tray, pour over 2 tbsp olive oil + 1 tsp honey and season with white pepper, paprika and cumin. You can drizzle with 1-2 tsp of soy sauce (optionally). Bake until softy around 20 minutes (190C/400F).

Bon appetite! 🙂

Fish. Sea bream.

December 6, 2012
milkandbun
3 comments
fish, fish dishes, food, food photo, healthy, photography, photos, recipe, recipes, Russian, sea bream

Hello my dear readers!

Today I will tell you something about fish 🙂

Rivers hold a special place in Russian history. Waterways have been major routes of trade, settlement and cooperation. Goods ferried by water between important trading regions which were located near rivers. As a result the fishing was one of the most important trades for the Slavs since ancient times.

Russian cuisine is a famous with an incredible number and variety of fish dishes at all time. Uha with sterlet (fish soup), solyanka with sturgeon or pike (soup), fish balyks (curred fillet), various fish-pies, baked or fried fish in sour cream – were popular not only among tzar family (Imperial family) and merchants. Fish was on a table of common people as well, particular freshwater fish from rivers and lakes. A caviar was a treat also, either red or black. Festive days fall on a fasting days sometimes, when it isn’t allowed to eat meat and diary, and a fish is served as the main dish.

There were some typical methods to prepare fish: boiling (whole or sliced), steamed fish (usually whole), baked or fried fish fillets, stuffed, salted, jellied, even raw (“stroganina” – in Western Siberia sliced frozen fish).

Now-days fish isn’t well-liked as a main course. We still have rivers and a fish in it. But compare to a sea-fish, a freshwater fish has more bones, but inexpensive. Faves are salted salmon and red caviar.

What about me, I like fish whether it’s salted, fried, steamed or in a soup.🙂

Well, I’ve got 2 fresh cleaned sea-bream.