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Russian Blintzes, Blinchiki, Blini Recipe with Cheese and Raisins (Russian Crepes)

Russian Crepes with Cheese & Raisins - Best Blinchiki Recipe

Nalisniki (налесники), cheese blintzes, cheese crepes, blinchiki. This Russian dish has many names, but whatever it’s called, it has remained one of the most popular in Russia.  There are many ways to make them and a variety of fillings; everything from cheese to fruit and even meat! Make a batch of these and have gourmet breakfasts! They seem intimidating, but once you get the hang of it, they are fast and easy to make.

 

Servings: 6 to 8 (Makes 13, 9-inch crepes)

Ingredients for crepes:
½ cup lukewarm water
1 cup milk
4 large eggs
4 tablespoons unsalted butter, melted. Plus more to sauté.
1 cup all-purpose flour (you can use 1/2 cup whole wheat flour and 1/2 cup all-purpose)
2 tablespoons sugar
Pinch of Salt

Ingredients for cheese filling:
8 oz package cream cheese, at room temperature
16 oz small curd cottage cheese
1/3 cup sugar
¾ cup raisins
Powdered sugar for serving (optional)

How to Make Crepes:
1. Put all of the ingredients for the crepes (in the order that they are listed) in a blender and blend until well combined.
2. Melt a dot of butter in 2 non-stick skillets over medium heat. (2 skillets make the process go faster).
3. Pour about 2 to 3 tablespoons of batter into the skillet.  I use a 1-ounce measuring cup.

Best Russian Crepes Recipe - Blinchiki Recipe

4. As you are pouring into the skillet, swirl the batter to evenly coat the bottom. If you get any small gaps, you can fill them with more batter.

 

Best Russian Blinchiki Recipe - Russian Crepes

5. Once the bottom is golden, flip the crepe using a sharp edged spatula to easily get under the crepe. Let the other side get golden and plop the crepe out onto a cutting board.

Repeat with all of the batter, using a dot of butter each time. Don’t stack hot crepes on top of each other. Once they are just warm or room temp, they can be stacked.
Don’t panic, the first crepe in the pan never turns out nice!

How to make Cheese filling and complete Blinchiki:
1. In a colander, rinse the cottage cheese with cold water and DRAIN WELL. A cheese cloth also works well.
2. Mash the cream cheese, cottage cheese and sugar with a potato masher until well combined and creamy. Cottage cheese will still be a little lumpy.

Best Russian Crepe Filling Recipe

3. Using a spatula, spread 2 generous tablespoons of cheese filling on each crepe.

Ukranian Blini Recipe

4. Sprinkle with about 15 raisins.

Russian Blinchiki Recipe

5. Roll the crepe into a log and cut in half.
6. Refrigerate crepes that aren’t being served. It keeps in the fridge for almost one week.

To Serve:
Melt about 1 tablespoon of butter in a skillet and sauté the rolled cheese crepes on medium heat until golden brown on both sides. They don’t take long to sauté. Be careful not to burn them.
Dust with powered sugar (optional) and serve with sour cream or jam on the side. YUUUMMMM!

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Babyshka’s Potato Latkes with Salmon Roe Recipe

Babyshka's Russian Potato Latkes with Salmon Roe

My babyshka would make the best potato latkes. I like to eat them cold or hot & I love to have them as a fun dinner for the summer. They definitely take some time to make but the result is really worth it.

Ingredients

* 1-1/2 pounds russet potatoes peeled
* 1/4 cup finely chopped shallots
* 2 large eggs, lightly beaten
* 2 tablespoons flour (or more) or matzo meal (during Passover)
* 1 1/2 teaspoons salt and freshly ground black pepper
* Vegetable oil for frying

Directions

In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl.

To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine.

Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. Serve with Salmon roe & sour cream , also you can serve with applesauce.

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Russian Pelmeni Recipe – пельмени

Russian Pelmeni Recipe - Natasha'sKitchen.com

This recipe is for Russian Pelmeni along with a NEW dough recipe came from one of my favorite blogs, Natasha’sKitchen.com.  All pictures  & recipe are from there! I wanted to share since I love Pelmeni & she explaines the process really well. 

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From Natasha’sKitchen.com

 I  recommend a KitchenAid Mixer for the job and A Pelmeni Mold also speeds up the process. Pelmeni are a royal pain in the bottom to make. They are however, cheap and tasty . You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer. Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.

Servings: Makes 180 + pelmeni
Cost to Make: $8-$10

Ingredients for Pelmeni Dough:
2/3 cups buttermilk
2 large eggs
2 cups warm water
1 1/2 tsp salt
7 cups plus 6 tbsp all-purpose flour

Ingredients for Pelmeni Filling:
1 lb ground turkey
1 lb ground pork
1 medium onion, finely diced
1 tbsp olive oil
3 garlic cloves, pressed
1/2 tsp ground pepper
3/4 tsp salt
1 tsp hot sauce, optional

Ingredients/ Ideas for Toppings:
Butter, melted
Sour cream, vinegar, ketchup

How to Make Basic Vareniky or Pelmeni Dough:
1. Using the whisk attachment on medium speed, mix together: 2/3 cup buttermilk, 2 cups warm water, 2 eggs and 1 1/2 tsp salt until well blended (please excuse the fact that this picture has the paddle attachment – I hauled my mixer to my sister’s house to make these and forgot the whisk!).

Pelmeni Recipe

2. Switch to dough hook and add 4 cups flour. Mix on speed 2 until well blended

Russian Pelmeni Recipe

3. Add 3 more cups of flour (one cup at a time and wait for the dough to become well blended with each cup).
4. Add the rest of the flour 1 tbsp at a time, until the dough is no longer sticking to the sides of the bowl (I used 6 tbsp). Once it is no longer sticking to the bowl, continue to mix 5 minutes. (Total mixing time is about 20 minutes from the time you start adding flour).
5. Place the dough on a lightly floured surface.

How to Make Pelmeni Filling:
1. Heat 1 tbsp oil in a medium skillet. Add onion and saute until golden and soft. Add garlic and saute another minute.

2. Mix together pork, turkey, onion & garlic mix, 3/4 tsp salt, 1/2 tsp ground pepper and 1 tsp hot sauce (optional).
The KitchenAid is very useful for mixing meat as well, so your hands don’t freeze even if your meat is cold.
 

If using a pelmeni mold:
1. Cut off about tennis-ball-size chunks of dough and roll out into a circle.
2. Place over mold. Place 1/2 tsp meat into each pocket space on the mold.

Pelmeni Mold

3. Roll out another chunk of dough and place over the mold.
4. Use a rolling pin, roll the top, working from the center – outwards until the pelmeni are well-defined.

5. Turn the pelmeni maker over and push the pelmeni out onto a well-floured cutting board.

6. Arrange pelmeni evenly on the cutting board, sprinkle with flour and place in the freezer. Pinch together any open edges on pelmeni or the meat will float out during cooking.

7. Once they are fully frozen, put them in large ziploc bags, sprinkle with flour and freeze them for future enjoyment.

To Cook Pelmeni:
Bring a pot of water to boil (add 1 tbsp salt for a large soup pot, or 1 tsp salt for a smaller 4 quart pot). Add FROZEN pelmeni and return to a boil. They should float to the top, then boil for 3 mintues longer (or until meat is fully cooked). Drain pelmeni and place them in a clean bowl. Toss pelmeni with butter and sprinkle with dill (optional). Serve them warm with ketchup, sour cream or vinegar (my personal favorite).

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Recipe – Russian Vinegret Recipe with Beets & Sauerkraut – Винигрет

Russian Recipe - Beet, Peas, Carrots & Potato Salad Винигрет

Spring time is here and this is a perfect salad to make for a hot weekend day! Some of the best memories I have from Russia is being on my grandparents Dasha. Dasha is a country home were we had our own chicken, cows  & grew our own fruits & vegetables. My grandma would make this vinegret for lunch and after we would go swim in the river near by. This salad is super healthy. Beets have a lot of antioxident and keep you looking young. 🙂 (just remember to also use sunscreen)

Enjoy!

Ingredients for Russian Vinigrette:
3 medium beets
4 medium potatoes
3 medium carrots
1/2 cup sauerkraut, drained
3 medium pickles
2 tbsp Olive Oil
1 small onion, finely chopped (about 1/2 cup)

How to Make Russian Vinaigrette:
1. In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife.
2. In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Don’t overcook the potatoes.
3. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). *** you can do steps 1 to 3 the day before and just refrigerate until ready to use***
4. Peel the skins from the potatoes, beets and carrots.
5. Dice pickles, beets, potatoes, carrots & finely dice onion.
6. Mix together all of the ingredients. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

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Russian Chicken Shish Kabob Recipe – Shashlik

Russian Shashlik - Chicken Shish Kabobs

Growing up in Ukraine, my dad would always make shish kabobs, they are called Shashliky in russian.  My parents would take us on camping trips in the Russian Forest and we would grill these up for dinner. This is an enhanced recipe, done by my brother in law..Avi Tal.

They turned out so tasty, I had to share.

Directions

    • 1/4 cup nonfat plain yogurt
    • 1/4 cup chopped fresh parsley, plus extra for garnish
    • 2 tablespoons chopped fresh cilantro
    • 2 tablespoons lemon juice
    • 1 tablespoon extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 1/2 teaspoons paprika
    • 1 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground pepper
    • 1/8 teaspoon cayenne pepper
    • 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
    • 2 small bell peppers (red and/or yellow), cored, seeded and cut into 1 1/2-inch pieces
    • 1 medium zucchini, cut into 1/4-inch-thick rounds

Directions

1. Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.

2. Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.

3. Alternate chicken cubes, peppers and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.

When using wooden skewers, wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water doesn’t protect them.)

Great Party Recipe

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Russian Katleti Recipe (Turkey Patties) – Котлеты

Russian Katleti Recipe – Healthy Turley Patties

 

I had dinner at my grandmothers house the other day and she pulled out this recipe for Katleti. I am such a healthy eater and I realized that these were so tasty and really healthy. They are truly the best katleti I’ve ever had. My babyshka bakes them after sautéing and they come out juicy and tender. You aren’t really Russian or Ukrainian if you haven’t had katlety!

Cost to Make: $8 to $10Servings: 8 to 10

2 pound ground turkey
1 medium onion, finely chopped
1 carrot, grated
1/2 cup white bread crumbs
2 eggs
2 tablespoons finely chopped parsley
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon your favorite seasoning (Mrs. Dash/ Natures Seasons)
Olive Oil

How to Make Katleti:
Preheat the oven to 375 degrees F.
1. Fry the onion in 2 tablespoons olive oil until lightly browned and soft (7 to 8 minutes). Set aside.
2. Fry the carrots in 2 tablespoons olive oil for about 5 minutes until lightly browned and soft.
3. Mix all of the ingredients together until evenly combined.
4. Form patties with your hands about 1/4″ thick (don’t try to flatten them once they are on the skillet or juices will seep out).
5. Heat about 4 tablespoons olive oil over medium/high heat.
5. Saute the patties (adding more oil if necessary) until browned on both sides, flipping twice so they don’t burn.

Place the patties on a baking sheet lined with foil. Bake for 10 minutes.

“Priyatnoho Apetita” (Enjoy)!

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Russian Salad Recipe – Olivie

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
6 eggs
4 pickles
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.
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Authentic Russian/Ukranian Borsch Recipe

Ingrediants

Stock

Soup:

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!

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Russian Potato and Onion Pierogi

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 finished dish ~
1/2 stick butter, cut into 1 tablespoon portions
1 recipe Sour Cream Garlic-Chive Sauce


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.