There is no Russian party without this salad.
There is no Russian holiday without ‘olivie’ salad. For Russians it’s as traditional as turkey at Thanksgiving table for American family!
This salad is very easy to make and its delicious
6 large potatoes
3 average carrots
1/2 lb of your choice of cooked meat (beef or chicken) or mushrooms (vegetarian version) or shrimps (seafood version)
1/2 can of sweet green peas or you can use frozen peas
salt and pepper
mayonaise or sour cream
Boil potatoes, carrots, and eggs.
Peel and cut all the vegetables in small cubes. Cut pickles. Chop your choice of meat, chicken, mushrooms or shrimps.
Mix everything together. Add peas.
Season with mayonaise or sour cream.
Add salt and pepper for your taste.
Fill up the pot with 5 litres of water and put the 4 cubes of beef, 1 big onion, 3 garlic cloves, 4 bay leaves to boil. Cut the onions into halves to release the flavor. Boil for around 1.5 hours.
Peel the 3 beets and put them whole inside the pot as well. Boil them for 20 min, take them out, let them cool them and then shred them and add back into the soup.
While that’s cooking chop finely your cabbage so that every little piece has a size of a match, its tastier that way :). Chop your couple of potatoes into cubes too.
After you add the beets, than add the cabbage and 5 min later add the potatoes.
Then add the tomato paste for flavor and color.
If the beetroot and cabbage are cooked it means the soup is ready.
Final bit is very important:
Get 4 cloves of garlic and chop very finely so that it releases all it flavours, chop some dill and parsley and all of those to the soup, mix well, switch the heat off and leave it rest for 15 min.
Happy food eating! You have just cooked some nice borsch! Let me know how it went!
Pierogi are a traditional Russian Dumplings, filled with a variety of classic sweet and savory mixtures. For this recipe, we’ve chosen to make a basic potato-onion filling and serve them as a side dish, topped with a sauce made with sour cream, garlic and fresh chives.
This is my babyshkas recipe .
For the dough ~
3-1/2 cups all-purpose flour, plus more for dusting
3 large eggs
2 tablespoons sour cream
3/4 to 1 cup water
For the filling ~
1-1/2 lbs baking potatoes, peeled and cut into 1-inch slices
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 small sweet onion, chopped
1 clove garlic, minced
1/4 teaspoon dried thyme
3/4 to 1 cup grated dry farmer’s cheese
Kosher salt and freshly ground pepper to taste
For the dough ~
In a large bowl or mixer, combine the flour, eggs, sour cream and 1/2 cup of water. Beat the eggs as you mix and gradually add the rest of the water until the mixture is combined.
Turn the dough onto a well floured surface. Knead it gently, using a dropping technique (lift the dough from the surface and drop it down). Knead only until the ingredients are blended and the dough is smooth and slightly sticky, about 3 to 5 minutes. Be careful not to over work the dough.
Wrap the dough ball in plastic wrap and let it rest for at least 20 to 30 minutes while you prepare the filling.
For the filling ~
Put the potatoes in a medium pot and add just enough cold, salted water to cover them. Bring to a boil and cook until the potatoes are soft, about 20 minutes.
While the potatoes cook, melt the butter and oil over medium heat in a large saute pan. Add the onion and garlic, cooking until the onion turns translucent, about 2 minutes. Lower the heat and continue cooking until onions caramelize slightly, about 20 minutes. You may need to add a bit more butter as the onion and garlic mixture cooks. Season with salt and pepper to taste and set aside to cool.
When the potatoes are soft, drain them in a colander and lightly press out the remaining moisture. Return them to the pot, remove from heat and add the cooled onion mixture, the cheese, milk and soup cream. Mash them just until blended and large lumps are gone. Season again with salt and pepper to taste. Set aside to cool while you roll out the pierogi dough.
Assemble and cook ~
Bring a large pot of salted water to a boil over high heat. With lightly floured hands, pinch off tablespoon sized portions of the dough and roll them into balls. The balls should be about 1-1/2 inches in diameter, yielding about 3 dozen total.
On a well floured surface, gently roll each ball with a rolling pin until about 1/8 inch thick and 3-1/2 inches round. Cover the finished rounds with a damp towel so they don’t dry out while you’re working.
Once your rounds are rolled out, hold each in the palm of your hand, filling the center of it with a generous tablespoon of the potato mixture. Gently fold the round in half, pulling the edges away and pinching them firmly shut to enclose the filling. Be sure the edges are sealed by working from one end to the other.
As you work, set your filled pierogi aside on a floured surface and cover them with plastic wrap.
Working in batches, drop no more than 6 pierogi at a time into the boiling water. After they float back to the surface, allow them to cook another 2 to 4 minutes. Remove the pierogi with a slotted spoon and place on a towel to drain and cool.
Sauté and serve ~
To finish the dish, heat a tablespoon or two of butter in a pan over medium heat and briefly sauté them in batches until they are slightly crispy and brown on the exterior. Transfer to a serving dish and top with Sour Cream Garlic-Chive Sauce.
Former Hills star Lauren Conrad wore a white Notte by Marchesa and a nude pair of Aldo pumps when she stepped out at Barnes & Noble to sign copies of her recent novels,Sugar and Spice, and the Lauren Conrad Style Guide. I like how she chose nude heels with the feminine dress — even if you’re so over nude pumps this is the perfect get-up to pair them with.
I love that Jessica Simpson is stepping away from the girly girl dresses she wore for years. In fact, her navy military inspired jacket is far from feminine – it’s strong enough to make a statement, yet totally wearable. What do you think of Jessica’s style? Would you wear this look for less?
Nicole Richie’s style is so fashion forward and her outfits are so wearable! I could definitely rock this outfit on the streets in Florida vs. a dress covered in spikes, haha. Nicole is even way hot on her way to driving school (above). I guess I should have known she was my fav because I’m pretty sure I’ve done more looks for less on her than anyone else.
Welcome to FamousFashionista! This is my first blog & its centered around things that I love, and sharing them with other people.
I have a new project. I picked up some new pink velvet material to make a cute jacket. I got inspired by Gretchen on Project Runway. She made a beautiful long coat, with feathers. I won’t be using feathers and my coat will not be long….BUT I am making an inspired look. check out the progress every week.