Tag Archives: Russian tradition

Russian kasha

 Kasha means porridge. One Russian proverb says “Bread and Porridge is our food”. A pot with a porridge and bread were the main food on a table many years back. A large varieties of cereals are produced in Russia, but the popular and loved one has been the buckweat.
 According to old Russian tradition, during the wedding a bridegroom and a bride had to cook a porridge together. If they could cooked a good, tasty porridge that meant they could get on with each other. A porridge was cooked for many occasions like a wedding or Christmas feast, birth or funeral repast. Sometimes a feast was called ‘kasha’. Every hostess had a personal recipe of porridge, which she kept in a secret. 
 
 In Russian cuisine a porridge is divided into 3 groups by it’s consistency: liquid (eaten as a soup), oozy (usually for children) and crumbly (the tastiest one). The consistency depends on a quantity of water or milk, in which porridge was cooked. Pumpkin_millet

Millet porridge with butter or lard added was the common meal for Russian labors, who had worked in fields. It’s can be eaten sweet (with sugar, honey, dried fruits) or savoury (with onion, garlic, mushrooms), as a main dish or garnish.
 Moreover, millet is rich in calcium, B vitamins, iron, potassium, and contain no gluten.

  
We need:

  • pumpkin
  • millet – 1 cup
  • water – 1/2 cup
  • milk – 1 cup
  • a knob of butter
  • few dried apricots
  • raisins
  • sugar – 1Tbsp
  • a pinch of salt
Take a pumpkin. 
Cut the lid and set aside. Clean all seeds out.
Put a knob of butter on the pumpkin bottom.
Wash millet thoroughly under running tab water. Mix with raisins and sliced dried apricots. 
Put the cereal mixture in the pumpkin. Add a pinch of salt and some sugar to taste. Pour the milk and water, cover with the lid.
Bake for 1-2 hours.
Open the lid. 
Tasty millet porridge in pumpkin pot is ready!
Serve with honey.
Pumpkin_millet-2 
P.S. For 1 cup millet take 1 cup milk+1/2 cup water. Sub millet with rice.
 
P.P.S. Don’t throw away seeds. Sprinkle over some sea salt and smoked paprika. Add olive oil and bake on a baking paper along with the pumpkin.

Forgiveness Sunday

 Today is the last day of Butterweek, which is called Forgiveness Sunday, when people ask each other for forgiveness.

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Farewell to Butterweek is a traditional folk gathering, along with theatrical performances, sleighs’ sliding, games and amusements.

 A culmination of the festival is burning of an Idol made from straw and dressed as a woman, which is called Winter scarecrow and symbolized farewell to the winter and greeting the spring. 

масленица2  A straw-woman was burned in a field, beyond villages. Old stuff, clothes were burned also in fires, besides straw and firewoods. Nowadays it takes place in city/town squares, where all citizens are able to come.

масленца

Have a lovely weekend, guys! 😀

 

*painted pics I took from the net

 

 

Russian cured salmon

 As I promised the recipe of classic Russian cured salmon. 🙂

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

Salmon-1

Combine salt and sugar in a small bowl, mix it with a spoon. 🙂

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Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

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Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

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!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.

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Put the lid or plastic wrap on the dish/container and refrigerate.

Salmon-8

Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

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Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂

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