Беляши (Belyashi – Meat Pirozhki)

For dough:

• 300 ml warm water
• 2 TB spoons oil
500 gram flour
• 1 tsp salt
• 1 tsp sugar
0.75 oz Active Dry Yeast (1 packet)
For filling:
1 lb ground beef or pork
• salt, pepper, garlic powder, onion powder
• 2 TB spoons water

• Mix together water, oil, flour, salt, sugar, and yeast using a stand mixer with a dough hook.
• Put dough in a warm place for approximately 2 hours. (It should be 2 to 2½ times in volume).
• Meanwhile mix together ground meat, spices and water.
• Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.
• Cut off pieces one at a time about ¾″ thick.
• Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.
•  Place 1 heaping tablespoon of meat filling in the center.
• Cover the meat with the sides of the dough, leaving a hole in the middle. Flatten the belyashi slightly to make them a more uniform size.
• Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.
• Place belyashi in the hot oil (about 330° F), hole side down, and fry until deep golden brown on each side.(Approximately 4-5 minutes per side)
• Place cooked belyashi on paper towels to soak in extra oil.
• Enjoy!

Vegetable Goulash

Ingredients:Vegetable Goulash
2 lb eggplants, cubed
• 2 large onions, chopped
• 4 carrots, grated
• 2 (15-ounce) cans diced tomatoes
• 3 cloves garlic, minced
• 2 tablespoons Herbs de Provence
• 1 cup red wine
• 3 cups vegetable stock
• 2 tablespoons butter
• 5 tablespoons flour

• In a Dutch oven mix the eggplant, onions, carrots, diced tomatoes, garlic, Herbs de Provence, red wine and vegetable broth.
• Bring to boil, cover,  and let simmer for 1 hour.
• In a skillet make Raux. Melt butter, add flour and sauté for 3 minutes.
• Add flour to the goulash.
• Stir well.
• Simmer for 5 more minutes.
• Serve over egg noodles.


Зелёный Борщ – Sorrel Soup

Ingredients:Sorrel Soup_12
1 lb chicken
• 4-6 cups (packed) of chopped sorrel
• 1 onion, peeled and diced
• 2 carrots, sliced
• 3 potatoes, sliced
• 3 hard boiled eggs, chopped
• 4 TB spoons butter (50 grams)
• 1 bay leaf
• salt, pepper
3 liters water

• Add water, chicken and bay leaf to pot.
• Bring to boil and cook until chicken is tender, about 35 to 45 minutes.
• Remove chicken from pot and set aside to cool.
• When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
• Bring stock back to a boil, add carrots, potatoes and onions , and cook for 15 minutes.
• Add chicken, sorrel, and a healthy pinch of salt and stir well
• Cook for 5 minutes.
• Add eggs and cook for 1 more minute.
• Add butter and cook for another 1 minute.
• Turn the heat off and let the soup sit for 15 minutes.
• Serve.

Navy Macaroni – Макароны по-флотски

Ingredients:navy macaroni
• • 1 lb lean ground beef
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoon oil
• 1/4 cup chopped yellow onions
• 3 cloves garlic, crashed
• 1/4 lb small  macaroni, cooked
• 1/2 cup beef broth

What you do:
• Season the beef with the salt and pepper.
• In a large cast iron skillet, heat the oil over medium heat.
• Add the seasoned beef and cook, stirring for about 5 minutes.
• Drain off any excess oil in the skillet.
• Add the onions and cook, stirring, until soft, 7 to 8 minutes.
• Add garlic and cook for about 2 minutes.
• Add the macaroni and  beef broth.
• Cook, stirring, until the mixture thickens, 5 to 6 minutes.
• Remove the pan from the heat and spoon the mixture onto the plates.

Note: Navy Macaroni (Макароны по-флотски) were traditionally served on Russian navy ships but due to the simplicity of the recipe became popular all over the country back  in the  18th century.

Shrimp Risotto with Corn

Ingredients:Shrimp Risotto with Corn
For the Shrimp Stock:

1 lb shrimp
• 2 cups water
• 1 1/2 cups chicken broth
• 1/2 onion, chopped
• 9 black peppercorns
• 4 fresh parsley sprigs
• 2 bay leaves
For the Risotto:
• 2 TB spoons unsalted butter
• 1/2 onion, finely chopped
• 1 cup dry arborio rice
• 3/4 cup dry sherry
• 1 cup frozen corn
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg
• 2 TB spoons chopped fresh tarragon
• 2 TB spoons unsalted butter
•  2 TB spoons grated Parmesan

• Peel and devein shrimp, set shrimp aside.
• Place shrimp shells and remaining stock ingredients in a saucepan and bring to a boil.
• Reduce heat to medium-low and simmer stock for 10 minutes.
• Strain stock through a colander into a bowl; discard solids.
• Return stock to saucepan over low heat.
• Melt 2 Tb spoons butter in a saute pan over medium heat.
• Add onion,.
• Saute 2 minutes.
• Stir in rice and saute 2 minutes more. (Do not allow rice or onion to brown).
• Deglaze pan with sherry, stirring until liquid evaporates.
• Add 1/2 cup of warm stock; stir until absorbed.
• Continue adding stock 11/2 cup at a time until all stock is used and rice is tender, 25-30 minutes.
• Stir in the corn, tarragon, and shrimp.
• Cook until shrimp are pink and firm, about 5 minutes.
• Season risotto with salt, cayenne, and nutmeg.
• Off heat, add 2 TB spoons butter and the Parmesan cheese.

Chebureki- Hamburger Hot Pocket

• 3 cups flour
• 200 milliliters warm water
• 1 egg
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 5 TB spoons oil
•  4 TB spoons vodka
1 lb ground beef
• 1 onion, grated
• 1/4 cup water
•salt, pepper

For the dough:
• On a clean surface make a well with the flour.
•  In a measuring cup mix the eggs, water, vodka, oil, salt, and sugar.
• Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated.
• Do not force the dough to take all of the flour.
•  Cover with a towel and let rest for at least 1 hour.
For the filling:
• Mix all the ingredients.
• Separate your dough into 8 tennis size balls.
• Roll out one of the dough balls into a circle.
• Separate the meat into 8 parts.
• Spread the meat over 1/2 of dough circle, leaving about a 1-inch border.
• Press the chebureki sides together and seal with a fork.
• Repeat with the rest of the dough and meat.
• Heat a large non-stick skillet over medium heat.
• Add enough oil to cover bottom of pan.
•  Saute 3 minutes on each side over medium heat.
• Place the chebureki  between paper towels when done.

Okroshka- Russian Summer Soup

• 4 medium cooked potatoes, peeled and chopped
• 4 hard boiled eggs, chopped
• 3-4 cucumbers, chopped
1 lb bologna or cooked chicken, chopped
• 1/4 cup green onions, finely chopped
• 3 TB spoons dill, chopped
• 1 cup radishes, chopped
• 3 cups kefir (or Greek yogurt)
• 6 cup cold mineral water
• salt

• In a large bowl, mix together 6 cups of cold mineral water and kefir until combined.
• Add in all the rest of the diced ingredients.
• Stir and serve.

Galushki- Lazy Cheese Pierogi

Ingredients:galushki (lazy cheese pierogi)
15 oz ricotta cheese
• 1.5 cups flour, plus for dusting
• 2 eggs
• 3 TB spoons butter, melted
• 2 TB spoons sugar
• 1/4 teaspoon salt
• 2 TB spoons butter for frying

• In a large bowl, combine ricotta cheese and eggs. Stir in the flour, sugar, salt and 3 tablespoons butter.
• Knead the dough on a lightly floured surface.
• Form into a 1 1/2-inch-thick rope.
• Cut rope of dough diagonally into 1-inch pieces. (You can freeze the galushki at this point and cook them as you need).
•  Bring 3 qts. of water to a boil.
• Reduce heat.
• Place pierogi in boiling water.
• Boil for 3 minutes  stirring gently to prevent sticking.
•  Remove from the pot with a slotted spoon.
• In a large skillet melt 2 TB spoons butter.
• Add galushki and saute for 2 minutes until lightly browned.

Potato and Cheese Pierogies

Ingredients: potatoe and cheese pierogies
•2 cups flour, plus extra for kneading and rolling dough
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, softened
• butter for sauteing
• 2 large potatoes, peeled
• 1 onion, finely chopped
• 2 TB spoons butter
2 oz cheddar cheese, shredded
• salt, pepper

• Mix together the flour and salt.
•Beat the egg, then add all at once to the flour mixture.
• Add the sour cream and the softened butter  and work until the dough loses most of its stickiness.
• Wrap the dough in plastic and refrigerate for 20-30 minutes or overnight.
• Peel and boil the potatoes until soft (about 30 minutes).
• While the potatoes are boiling saute the onion in butter until soft and translucent.
• Mash the potatoes with the sauted onions and cheddar cheese .
• Add salt and pepper to taste.
• Let the potato mixture cool.
• Roll the pierogi dough on a floured board or counter top until 1/8″ thick.
• Cut circles of dough (2″ for small pierogies and 3-3 1/2″ for large pierogies) with a cookie cutter or drinking glass.
• Place a small ball of filling (about a tablespoon) on each dough round and fold the dough over, forming a semi-circle.
• Press the edges together with the tines of a fork.
• Boil the perogies a few at a time in a large pot of water.
• Boil for 8-10 minutes.
• Rinse in cool water and let dry.
• Melt butter in a skillet.
• Add pierogies and pan fry until lightly crispy.
• Serve with a side of sour cream.


Russian Vinaigrette

Ingredients:Russian Vinaigrette
• 5 medium beets, peeled
• 3 large potatoes
• 4 medium pickles
• 3 medium carrots
10.5 oz sauerkraut, drained
14 oz frozen peas
• 1 small red onion
• 2 Tbsp Sunflower or Olive Oil
• salt

• In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
• In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes.
• In another small pot boil frozen peas for 3 minutes.
• Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler).
• Peel the skins from the potatoes,and carrots, than dice pickles, beets, potatoes, sauerkraut, carrots & finely dice onion.
• Mix all the vegetables with salt and oil.
• Refrigerate until ready to use.

Tip: For the best taste refrigerate for 24 hours before serving.