Славянские пути - Slavic Ways
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Russian recipes
Russia has its own ideas about how and what to eat. Russian people like to
eat home-cooked food, and rarely buy prepared meals at supermarkets
You’ve may have heard something about Russian traditional foods but
have had little opportunity to try them.
Our "Russian recipes" page represent a rich collection of traditional Russian recipes from old times to nowadays reflecting the spirit of Russian
people.
Borsch
Borsch, also spelled borscht, borsht, or borstch, beet soup of the Slavic
countries. Russian: борщ Can be hot or cold.
Hot borscht is a hearty soup. It is almost always made with a beef or pork
broth. It usually contains heavy starchy vegetables including potatoes and
beets, but may also contain carrots and peppers. It may be eaten as a meal
in itself, but is usually eaten as an appetizer with dark rye bread.
Ingredients
4 qt. water
14 oz. beef stock
1 small head of cabbage
5 large potatoes
1 large carrot
1 med. beet root
1 med. onion
1 bay leaf
2 tablespoons tomato paste
3-5 cloves garlic
verdure (parsley, dill, etc.)
sour cream
T: (206) 497-8930
6
7. Shred the cabbage finely and add (but not much) into borsch when
the potato is almost cooked.
8. Cover the saucepan and boil borsch for 5 minutes. Then add fried
onion with garlic and seasonings. Mix everything.
9. Cover borsch and cook for 3 more minutes. Then add cut verdure.
10. Take borsch off the stove and leave uncovered.
Tips for Cooking and Serving Borsch
Sour cream is served in a separate bowl or added into the plate with borsch
right before serving it.
You may use veal or chicken instead of beef stock.
You may also grate beet root and carrots at steps 3 and 5 instead of cutting
them in thin stripes.
Zharkoe
Zharkoe is a traditional Russian meat and potatoes stew.
Ingredients
3 lbs. beef, cut in 3-4 inch pieces
3 tbsp. oil
4 small onions, sliced
3 cups water
2 bay leaves
2 tsp. salt
16 black peppercorns
5 medium-sized potatoes, cut in quarters
3 carrots, cut into thirds crosswise
How to cook
1. Set oven to broil. Add oil to the pan, then the meat. Broil the first
side for 8-10 minutes. Turn the meat over and broil next side for 3-
How to cook
1. Boil the beef stock for at least 1.5 hours, strain the broth through
5 minutes Turn the meat over again and put the sliced onions on
clothing, separate the meat from the bone and carve it.
2. Peel the raw beet root, cut it in thin two-inch strips and stew for
top. Broil for another 2-3 minutes.
2. Pour water into the pan and add bay leaves. Bring to a boil on the
half an hour.
stove top, then lower heat and simmer for 2 hours.
3. Add cubed potatoes in the boiling broth. Add the stewed beet when
Stir occasionally. Add water (little by little) as needed. The liquid
the broth begins to boil again. Add bay leaf.
4. Cut the carrot the same way as the beet root, fry it all over and add
into borsch.
5. Slice the onion, fry on both sides, add tomato paste. Mix everything and fry for some more time.
6. Take the fried onion off the stove and add mashed garlic.
should be mostly covering other ingredients.
3.
Add salt, peppercorns, potatoes, and carrots. Simmer for another
30 minutes or until the potatoes and carrots are done. Take out bay
leaves before serving.
B ON APPÉTIT ! E NJOY YOUR MEAL !