Russian national dishes: 9 the most delicious recipes of Russian cuisine

Russian national dishes: 9 the most delicious recipes of Russian cuisine

 

Russian cuisine is rich in unusual culinary finds that sometimes shock foreigners. But it is native and familiar, and it is also great for holidays and every day. We have collected 10 of the tastiest recipes for Russian national dishes!

 

1.Roast.

A classic roast is prepared in pots and simmered in the oven for several hours.

You will need:  400 g pork, 6 potatoes, 1 onion, 1 carrot, 1 zucchini, 2 tbsp sour cream, 3 tbsp vegetable oil, 2 tbsp tomato paste, 100 ml water, spices, dried mushrooms, herbs.

Preparation: Separately chop and fry the meat, potatoes and the rest of the vegetables. Put everything in pots in layers, sprinkle with spices and pour the sauce of tomato paste and sour cream. Add a little water, dried mushrooms and herbs. Bake for 1.5 hours at 160 degrees.

2.Solyanka.

Salted cucumber soup is one of those dishes that is often bewildered in other countries. And for good reason!

You will need: 2.5 l of water, 600 g of pork or beef, 300 g of smoked ribs, 200 g of ham, 200 g of sausage, 2 onions, 4 pickles, 2 tablespoons of tomato sauce, 2 tablespoons of vegetable oil, 1 tablespoon of butter, 2 bay leaves, 3 peppers, spices.

Preparation: Fill the meat with ribs with water and bring to a boil, add 1 onion there and cook for 2 hours. 15 minutes before the end put the pepper, bay leaf and other spices. Separately strain the broth and chop the meat into sticks. The same straws chop the sausage and ham.

Cucumbers, too, slice and lightly poach in a pan. Put them in the broth, fry the onion with tomato sauce and add it to the same. Return all the meat to the pot and simmer for another 15 minutes. If desired, you can add olives and a little brine.

3. Beet soup.

Cold beet soup is indispensable when you want something fresh.

You will need: 1 beet, 4 potatoes, 2 cucumbers, 4 eggs, 250 g of balak, 1.5 l of kefir, 1.5 l of mineral water.

Cooking: Boil potatoes, beets and eggs, cut them into small cubes, shred the cured fillets and grate the cucumbers. Put everything into a saucepan, pour the kefir, leave for a couple of minutes and add the mineral water. Before serving, garnish the beet soup with herbs.

4.Okroshka.

Where to go without the classic Russian summer soup! Fill it with kvass, kefir or carbonated mineral water.

You'll need: 500g of potatoes, 300g of boiled sausage, 3 eggs, 200g of radishes, 300g of cucumbers, 1 pepper, herbs and spices.

Preparation: Boil the potatoes, cut them into equal cubes with the sausage, eggs, peppers and cucumbers. Chop the radish into thin circles, mix the ingredients, season and add chopped herbs.

5.Beef Stroganoff.

A signature dish of the Stroganoff dynasty, which has become world famous.

You'll need: 1 kg of beef, 1 onion, 50 g of butter, 1/3 cup of tomato paste, 1 cup of sour cream, 1/3 cup of flour, 1 tsp of mustard, 2 tbsp of cognac, spices.

Preparation: Cut the meat into strips, mix it with a couple of spoonfuls of flour and spices, leave it for 15 minutes. Fry it in butter, put it separately and in the same pan fry chopped onion with cognac and 1 tsp of flour. Add to it tomato paste, and after 2 minutes add sour cream. Bring the sauce to a boil, add mustard, spices and the rest of the flour. Put the meat back and stew for about half an hour under a lid on low heat.

6. Zucchini caviar.

The recipe is relatively young - it is a little more than a hundred years old, but it has long been associated with Russian cuisine.

You will need: 1.5 kg of zucchini, 140 grams of tomato paste, 2 onions, 100 ml of vegetable oil, 1 tbsp of 5% vinegar, 1 tsp of sugar and salt, a pinch of pepper.

Preparation: Cut zucchini into slices and bake for 20 minutes at 180 degrees. Shred the onion, stew it in vegetable oil, add tomato paste and spices. Chop zucchini with a blender and add to the same pan, simmer for 20 minutes. Season the caviar with vinegar and cool.

7. Fire cutlets.

The legend of their origin is associated with a visit of Nicholas I to Daria Pozharskaya's inn.

You will need: 800g of chicken fillet, 400g of onions, 350g of bread, 1 cup of cream, 200g of butter, salt, pepper, vegetable oil.

Preparation: Cut 150g of butter into small cubes and put in the freezer with the bread crusts, and pour the bread pulp with the cream. Chop the chicken until minced and add the onion lightly fried in 25g of butter. Add the crustless bread, spices and stir.

Put the frozen butter in the mince and knead quickly so that it does not have time to melt. Grate the bread crusts, form the cutlets and roll them in breadcrumbs. Fry them in a mixture of butter and vegetable oil.

8.Lenten cabbage soup.

Did you know that there are about 60 kinds of Russian cabbage soup? We took the classic recipe, to which you can add any meat.

You will need:  400 g of cabbage, 4 potatoes, 1 onion, 2 carrots, 3 tomatoes, 2 cloves of garlic, 2.5 liters of water, 2 tbsp of vegetable oil, spices.

Preparation: Shred the onion, grate the carrot, chop the cabbage and dice the peeled tomatoes. Fry the onion and carrot, add the tomatoes and simmer for 7 minutes over low heat.

Add the cabbage to the boiling water and simmer for 7 minutes. Add potato slices, and after another 15 minutes add crushed garlic and roasted potatoes. Salt and pepper and simmer the cabbage soup under a lid for another 10 minutes.

9.Dumplings.

Ural dumplings became a legend more than 600 years ago.

You will need: 200 g of flour, 1 egg, 5 tbsp of ice water, 1 tbsp of vegetable oil, 1 onion, 300 g of minced meat, 1 tbsp of parsley, 1 clove of garlic, spices.

Preparation: Mix the minced meat with grated onion and garlic, chopped parsley and spices. Beat eggs with water, add flour and oil. Beat the dough with a blender to a sticky crumb, knead with your hands and leave for half an hour under a film.

 

Roll it out on a table, cut into thin circles and form dumplings with minced meat. You can boil them in steam or water, fry them, bake them or put them in the freezer.

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I am 19 years old. I am studying to be a pastry chef.

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