Tag Archives: Russian recipe

Russian pirogki

 Small, large, festive, with cabbage and eggs, potatoes, with wild mushrooms or rice&fish, with jam.. It’s all about pirogi (pies in Russian) and pirogki (small pies). Pies have been always prepared and enjoyed in Russia. The word “pirog” came from a word “pir” that means feast and therefore in old Russia every festival and banquet could be hardly imagine without a large, beautiful and delicious pie.
 In old times pies were generally made with rye, wholegrain or any similar flour (which is considered very healthy nowadays), such flour were available among poor people and thus pies could be eaten very often. While the white wheat flour was an expensive thing and using it was an luxury, affordable only among novelty, bourgeoisie and other high classes.
 The dough could be prepared with yeast or simple unleavened, based on a soured milk or cream, also made with oil or butter (shortbread pastry). Pies fillings were diverse as well, it could be meat of wild birds like pheasant and black grouse, vegetarian – with fresh forest mushrooms during summer and autumn, with soured cabbage, eggs or dried mushrooms on a winter time, sweet – with wild berries, dried fruits or homemade preserve.
 Without a doubt, serving a large pie or even several pies on a festive table was an indication of the host’s wealth and prosperity.
Russian pirogki
 The dough for these pies was made with yeast and soured liquid yogurt (I used local soured drink-laban, which is very similar to Russian kefir). The dough is very tender and fluffy, and of course very easy to prepare. Pies made from this dough stay soft even on the next day!
 I’m loving mashed potatoes filling since childhood, I haven’t made it pretty long time.. Second favourite filling is a mixture of chopped hard-boiled eggs&spring onions, that reminds me spring! I posted the recipe that you can find here, moreover the dough I made that time is unleavened (no any yeast) and even more quickly to prepare, but not thick and fluffy as this one. The choice is up to you, I love both. 🙂
Russian pirogki with potato filling

Russian pirogki with potato filling /sour milk&yeast dough/

  • Difficulty: moderate
  • Print
Instead of kefir you can use laban, buttermilk or any soured milk.
Ingredients
Dough
180g plain flour
6g instant yeast
250ml kefir, warm/at room temperature
50ml sunflower oil
a good pinch of fine salt (about 1/2 tsp)
1 tsp white sugar
1 egg yolk mixed with 1 tbsp milk, for glazing
Potato filling
400g potatoes, peeled and cut into chunks
1 bay leave
1 tbsp oil (olive or sunflower)
a small knob of butter
1 medium onion, chopped
1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
15g butter
a pinch of freshly grated nutmeg, optional
salt, black paper to taste
some finely chopped parsley (2-3 tbsp)
Method
 
Dough
  • Sift the flour into a large mixing bowl, combine with yeast.
  • In a cup/bowl stir kefir with oil, salt and sugar.
  • Pour kefir mixture into flour. Mix to combine a dough. Cover with kitchen towel or plastic wrap and leave to prove for 45-60 minutes.
  • While the dough is proving, prepare the potato filling (recipe below).
  • When it’s risen, divide the dough into several equal balls. The size depends on your taste: if you wish to make small pirogki – you need small dough balls. Roll each ball slightly into round shape. The dough is soft and tender, that sometimes I don’t use rolling-pin and carefully stretch the dough with hands.
  • Put a tablespoon or two of potato filing into each round, close and arrange onto lined with baking paper baking tray.
  • Leave to rise for 10-15 minutes. Brush with egg wash.
  • Bake in a preheated 180C oven for 20 minutes.
  • Optionally, you can brush pirogki with butter. Cover with kitchen towel: it helps the dough to stay softer.
  • Serve warm with milk or tea.
Potato filling
  • In a large pan, bring water to boil. Add potatoes and bay leave, bring to boil again, reduce the heat and simmer on a medium heat for 15-20 minutes or until potatoes are soft and ready.
  • Meanwhile, in a small frying pan, heat oil and butter, fry onions on a medium heat until soft and lightly brown. Stir in thyme and saute for a minute more.
  • Drain potatoes (leave 2 tbsp of water in a pan). Add butter, nutmeg and season to taste. Mash it. Stir in fried onion and fresh parsley.
Enjoy Russian pies!

Millet bitochki

 Bitochki or bitki is the name for round-shaped, flattened cutlets (côtelettes/patties) in Russian cuisine, which are prepared from chopped meat or grains. Originally in old Russia, a good and expensive cuts of meat were flattened, cooked and called bitochki, but lately people adapted the recipe and began to use cheap meat. Any remaining meat was chopped, mixed with other ingredients and then served fried or baked. Poor people even used grains.MIlletBitochki
 Nowadays, not only poor one can make such bitochki. I used millet for mine. Bitochki are not only tasty, but healthy and it is a good option for a meatless day. Millet is one of the healthiest grain, moreover is considered to be one of the digestible and non-allergenic grains*. It contains lots of fiber and low simple sugar. Finally, bitochki have such a nice texture inside (it reminds a white fish a bit) and crispy outside.
 You can serve them with a lettuce-tomato salad on a side. I made mushrooms sauce, but if you are run out of time or lazy – serve with a good dollop of sour cream (or creme fraiche).
MIlletBitochki with mushroom sauce

Millet bitochki with mushroom sauce

  • Servings: 12 pieces
  • Difficulty: moderate
  • Print
Instead of mushroom sauce you can serve bitochiki with sour cream.
Bitochki as well as mushroom sauce can be made a day or two ahead and then gently reheated.
 
*You can use both cream and sour cream, or any one.
Ingredients
150g millet
500ml hot water
1 medium egg
2-3 tbsp finely chopped parsley
1 medium onion (any sort you like)
300g mushrooms (I used oyester and champinions), chopped
1 tbsp butter+ 1 tbsp olive oil, for mushrooms
20g butter
15-20g plain flour
100ml 35% cream*
2-3 tbsp sour cream*
150ml hot water
salt, freshly ground pepper to taste
2 Tbsp olive or sunflower oil, for frying
some chopped parsely, for garnish, optional
Preparation method
  • Wash millet throughly under running water, cover with hot water, season with some salt, bring to boil, then reduce heat to medium-low and simmer for 20-30 minutes or until millet is ready. You need to cool it completely. To make it faster, spread millet on a large plate and put in a fridge for 10-15 minutes, while preparing the mushrooms and sauce.
  • In a frying pan, heat butter and oil, add onion and fry for 5 minutes (set aside half of onions for millet ). Add mushrooms and fry on a hight heat for 10 minutes or until all liquid is evaporated (if there is any). Season to taste. Set aside 3-4 tbsp mushrooms for millet; then chop it finely.
  • Meanwhile, in a small pan, add butter and flour, stir on a medium heat for 5 minutes. Stir into mushrooms.
  • Pour over cream along with sour cream, give it a good stir. Pour in hot water. Check the seasoning. Simmer on a medium heat for 5-8 minutes. Add more hot water to reach desired consistency. Keep the sauce warm.
  • Transfer cooled millet in a mixing bowl, add egg, parsley, season with salt and pepper. Mix in fried onion and mushrooms. Combine the mixture. I didn’t use any flour, but if the mixture seems doesn’t want to resemble into a patty, add a tablespoon or two of plain flour.
  • Generously spread breadcrumbs on a large plate. With a tablespoon take a millet mixture and make a ball, pat it down with your hand or spoon. Cover in a breadcrumbs. Repeat with all millet mixture.
  • In a large frying pan, heat oil, put bitochki and fry on both sides until golden. To keep it warm while preparing others – put them in a preheated 120-150C oven.
  • Serve with mushroom sauce and sprinkle with extra parsley, if desired.
Enjoy!

Sponge cake with tvorog-cream and poached plums

 Hello to you, to a person who is reading this post or just glancing at photos of this moist and delicious cake with creamy filling, that was topped with aromatic spiced plum slices. The cake itself is a sponge cake, which is very simple to make and for that you need only four ingredients. I also added a drizzle of honey to the batter, honey gives a nice golden color to the cake and of course incredible flavor!
Sponge cake with  plums and  tvorog cream
 It has been ages since I made any layer cakes, so I decided to experiment with the cream. Tvorog is a dairy product, that used very often in Russian cuisine in such dishes like syrniki, sweet bakes and many other. Thus I took tvorog, mixed it with sugar and whipping cream, and I guess the cream became very Russian. 🙂 But I didn’t stopped there and added also gelatin to the cream. Honestly, it was my first attempt adding gelatin to the cake cream (with the exception of using it in panna cotta). I wasn’t sure that it would dissolve completely in the cream, and I beat it with electric blender. I love the result – cake was super tasty as well as the cream, and it’s gone very fast, especially if you serve it with some poached plums on a side.
 If you have any tips and advises how to add gelatin to a cake cream, please do share with me! I’d like to know and learn how to use it properly.
Sponge cake with poached plums

Sponge cake with tvorog-cream and poached plums

  • Servings: 6-8
  • Difficulty: moderate
  • Print
Using gelatin in the cream is totally optional (it just makes the cream more thick); you can easily omit it.
Ingredients
Sponge Cake
3 large eggs
100g white sugar
1/3 tsp runny honey
110g plain flour
100ml plum syrup (liquid form poached plums)
1 tbps cognac or other aromatic  alcohol, optional
poached plums, for decor
Cream
220g tvorog (Russian cottage cheese)
150g icing sugar
200ml whipping cream (35%)
8-10g powdered gelatin
50ml cold water
Method
  1. For the cake, in a large bowl beat eggs with sugar until pale and increase three times in size. Add honey and beat a little bit again. Sift the flour and carefully fold into the egg mixture with spatula.
  2. Grease 20cm cake pan with butter, sprinkle with flour and pour the batter. Bake in preheated 180C oven for 40 minutes.
  3. Leave the cake to cool in a pan for 20-30 minutes. Transfer to a cooling rack or plate and leave to cool for 4 hours or overnight. Cut the cake into two layers. Brush each cake with the mixture of plum syrup and alcohol (if using).
  4. For the cream, soften tvorog with a folk or electric blender. Add icing sugar and beat until combined. Add whipping cream and beat again.
  5. Dissolve gelatin in cold water and leave for 10 minutes. Add to the cream and beat again.
  6. Spread about half the cream on one of the cakes. Layer the second cake, and spread the remaining cream on the top and sides. Decorate with poached plums.
Spiced poached plums
5-7 soft plums (about 200g), sliced
80g white sugar (or more to your taste)
250 ml water
1 cinnamon stick
1 star anise
2 cardamom cloves
Method
  1. In a small pan, add plums and sugar. Add spices and cover plums with water. Heat until the sugar dissolves. Bring to boil, then reduce to low-medium heat and simmer for 10-15 minutes or until plums are soft. Leave to cool.
Enjoy!
Sharing with Angie FF#105 and co-hosts Lily and Julianna.
Sponge cake with tvorog-cream&poached plums

Salted peanut cookies

 I love shortbread cookies, there are almost thousands possibilities of flavours that you can add: mandarin, lemon or orange zest, vanilla or cinnamon, cardamom and etc. I stumbled upon this recipe a long time ago on one Russian website that content was about news, conferences for chefs and there were some recipes as well. I don’t know why I haven’t tried this recipe earlier, because these cookies are amazing! They have the right shortbread cookie texture – not too crumbly neither hard, simply divine! 🙂SPCookies

Salted peanut cookies

  • Difficulty: moderate
  • Print
I mix all ingredients with my hands. You may do it with electric mixer, but don’t overmix.
Ingredients
75g butter, cold
50g caster sugar
1 medium egg
lemon zest from 1 small lemon
120g plain flour
30g salted peanuts, chopped
Method
  • Cut butter into 1cm cubes and bring to room temperature. Divide the egg into yolk and white.
  • On a flat surface (you can do it in a large bowl too), mix butter with sugar until just coarse crumbs.
  • Add egg yolk, half of egg white (keep the rest) and lemon zest. Mix to combine.
  • Mix in flour. Combine the dough. On this step you may think you need to add extra flour, stop, no need to add extra flour or overknead the dough; after resting it’ll be perfect. Cover the dough in a plastic wrap and put in a fridge for 40-50 minutes.
  • Once the dough is cooled, roll it out on a lightly floured surface into 5mm thick disk. Cut out cookies any shape you like. Carefully transfer cookies on a lined baking tray. Brush with remaining egg white, sprinkle with peanuts.
  • Bake in preheated 180C oven for 12 minutes or until cookies are lightly golden.
Enjoy!

Russian sour cream cake

 Hello-hello! May be some of you remember this post when I wrote about cowberries. I love these bright, sour and bitter beauties. These little cowberries is an excellent source of Vitamin C, and of course the best way to eat them as is or sprinkle with some sugar. A handful of these beauties make any cake only prettier, like I did – threw some on the top of this wonderful cake. I know, it’s not easy to find even frozen cowberries in stores, so go ahead and use cranberries (but I mean small ones). Honestly speaking, they are pretty similar.Russian sour cream cake
 In Russia, we consume much of sour cream; we use it as a sauce for both sweet and savory pancakes, to dress salads, to make famous Beef Stroganof and etc. And it’s no wonder that we make sour cream cakes. The cake is very soft, aromatic and tender; and the big plus – you can use almost any fruits that you can find in your fridge – apples, plums, or may be some pears..  And even prepare it plane-without any fruits or berries, then cut a good freshly-baked slice and enjoy it with a cup of hot milky tea. 🙂Sour cream cake

Russian sour cream cake (with plums and cowberry)

  • Servings: 6-8
  • Difficulty: easy
  • Print
I used 20cm baking tin.
You may substitute yellow plums for red; and use cranberry instead of cowberry.
Ingredients 
200g sour cream (20% fat)
80g white sugar
2 eggs, at room temperature
1 tsp vanilla extract
1/2 tsp cinnamon, optional
1 medium lemon, zest, chopped
1/3 tsp baking soda
2 tsp lemon juice
150-180g self-raising flour
4-5 yellow plums, cut into 4-6 slices
100-150g frozen cowberry (no need to defreeze)
Preparation method 
  • In a large bowl, whisk sour cream with sugar for 5 minutes. If using electric blender 2 minutes will be enough.
  • In a separate bowl, whisk eggs with vanilla, cinnamon and lemon zest ( you need only to combine ingrefients, dont overwhisk). Stir into sour cream mixture.
  • Dissolve soda in lemon juice and stir into the batter.
  • Gradually add flour.
  • Line and grease baking tin. Pour in batter. Arrange plum slices (lightly push them into batter) and cowberry. You may sprinkle with extra lemon zest and granulated sugar.
  • Bake in preheated 180C oven for 35 minutes. Leave to cool in a tin for 10 minutes. Carefully take it out and serve.
Next day gently reheat the cake before serving.
Enjoy! 
Sour cream cake with plums and cowberry