The Russian Revolution led to a tragic series of events and changed the map of Europe. The reverberations of this event were felt long after but today we will concentrate on Russian cuisine and not its political matters.
The country was once so large, it was almost a continent in itself. Indeed, even now there are many regions with their distinct favourite dishes.
Russian cuisine emphasises meat and potatoes, which is natural because of the severe winters there. Sour cream is also quite popular.
Over the years, I have collected interesting Russian recipes from friends. I am sharing a few recipes with you. While some of them are presented as they were, others have been adapted to suit my family's taste.
Summer borscht
(Beetroot soup)
- 1/2kg tender beets
- 3 potatoes
- 1 carrot
- 2 tomatoes
- 3 green onions
- 200g marrow
- 1-1/2 litres water or mushroom stock
- Salt and pepper to taste
- Bay leaf
- Sour cream
Shred the beet roots and carrots. Cook in boiling water for 10 minutes. Cut the tender beet leaves into small pieces and bring to a boil along with the other vegetables, bay leaf and seasoning. Cook until the vegetables are tender.
Serve with a dollop of sour cream.
Herring zapekanka
(Herring pudding)
- 400g herring
- 200g bread
- 200g milk
- 200g potatoes, boiled and peeled
- 2 eggs
- 50g grated onion
- 2 tbs butter
- 1 tbs sour cream
- 120g sour cream for serving
- 20g breadcrumbs
- Salt and pepper to taste
Fillet the soaked herrings. Soak the breadcrumbs in milk. Mix the fillets with the softened bread, an egg and mince.
Add the potatoes and season to taste. Set the mixture aside.
Grease a baking dish with butter and sprinkle breadcrumbs.
Spread the mixture on the baking tray and brush with a beaten egg mixed with a tablespoon of sour cream.
Bake in a moderately hot oven until the top forms a crisp crust. Cut the pudding into serving portions.
Sprinkle with dill and serve with the sauce of your choice.
Chanakhi
(Braised lamb)
- 500g lamb
- 750g potatoes, peeled and cubed
- 200g tomatoes, halved
- 300g eggplant, diced
- 200g string beans, chopped
- 1 onion, finely chopped
- Salt and pepper to taste
- Parsley
Wash and cut meat into serving-sized pieces. Add this with the vegetables and season to taste.
Add two cups of water and cook on a low flame for about an hour until the meat is tender and the flavours have blended. Cook until the meat is done and serve hot in a casserole dish.
Potato olaydi
(Potato cakes)
- 500g potatoes
- 1/2 cup flour
- 1/4 cup water
- 25g yeast
- 1 egg
- Salt to taste
Peel and grate potatoes. Mix the yeast with water, salt, flour and egg. Add grated potatoes to the yeast mixture and set aside for an hour.
Heat a griddle and oil slightly. Shape the potato mixture into small patties; fry both sides. Serve with the main meat course.
Ponchiki
(Moscow doughnuts)
- 1-1/2 cup flour
- 2 tbs sugar
- 1 tbs butter
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup milk
- 1/2 tsp baking soda
- Oil for frying
Sift together the flour, baking soda and cinnamon. Blend the egg with sugar; stir in the milk and flour. Knead well, roll to a thickness of half a centimetre. Cut with a doughnut cutter and deep fry. Dust with sugar and serve.
The Russians prefer to fry the doughnuts in fat but this is a lighter version.
— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands
