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I don’t know whether this will be the case or not, but it seems to me that on June 12 many will celebrate the holiday on their balconies or in front of the TV.
What to cook delicious? There are several traditional dishes of the diverse and original Russian cuisine that you can please your loved ones with.
After all, we have already tried foreign dishes, so why not return to the menu bequeathed by our grandfathers and great-grandfathers?
Here is a small selection of recipes for dishes that are associated with Mother Russia.
True, without the step-by-step photos that you are used to, friends.
Guryevskaya porridge
In order for the legend of Russian cuisine to be the same as our ancestors’, today you don’t need a stove. The main thing is to have an oven.
Take : ¾ cup semolina, 2 cups milk (minimum 3.2%), 2 eggs, ½ tsp vanillin, ½ cup and 3 tbsp sugar, 50 g butter, 50 g roasted hazelnuts, 2-3 tbsp jam.
Preparation
Bring the milk to a boil, add ½ cup of sugar, vanilla and semolina in a thin stream. Cook, stirring continuously, over low heat. Add butter and eggs, put the mixture in a frying pan, grease it with the remaining butter, smooth it out and sprinkle with sugar (3 tbsp). Bake in the oven, heating it to 200 degrees, until a light brown crust appears on the porridge. This porridge is served with crushed hazelnuts and raspberry jam.
Nettle soup
You will say that stinging nettle soup is a nightmare? Yes, they are prepared, practically, from forage. But the young shoots of this plant are very useful.
For 1250 ml of water we take : 250 g of young nettle, 80 g of onion, 80 g of carrot, 10 g of butter, 2 tbsp of vegetable oil, any greens, salt, half a boiled egg per serving, sour cream.
Preparation
After pouring boiling water over our thorn, chop it and sauté it in butter. At the same time, prepare a stir-fry from chopped onions and grated carrots. Put the nettle and vegetables into the boiling water. Let them simmer for a quarter of an hour. Put the greens, egg and sour cream in a plate and pour in the healthy delicacy.
Carp in sour cream
Russia used to be rich in fish. And it always took a worthy place on the table. Let’s cook fried-baked carp today, which used to be popular.
Take : carp carcass (1 kg), 10 g onion, 100 g carrot, 25 g water, 100-150 g sour cream, 2 tbsp flour, salt, 1 bay leaf, 5 black peppercorns, vegetable oil.
Preparation
Cut the clean prepared carcass lengthwise and take out the spine. Fry the washed, dried and breaded in flour fillet until nicely browned. Prepare a sauté of onions and carrots, add water and salt to the sour cream, mix everything. Place the carp fillet in a form, grease it with oil, add bay leaves and pepper, cover everything with sauté and pour sour cream over it. Cover the form with foil and bake for about 20 minutes in the oven, preheating it to 180 degrees.
Beef Stroganoff
I heard that this meat was once prepared for a toothless count. I don’t know how the cook achieved such an effect that it could be eaten without teeth, but this dish is a calling card of our Russian cuisine.
Take (for 2-3 servings) : 500 g beef tenderloin, 100 g onion, 500 ml sour cream (at least 20% fat), 3 tbsp tomato paste, 2-3 heaped tbsp flour, 100 g vegetable oil, salt, pepper.
Preparation
Wash and dry the meat, cut it into thin slices crosswise, roll it in flour and fry in well-heated oil, but not all at once, until golden brown.
In another frying pan with oil, put onion rings, meat on top, and pour this story with a mixture of sour cream and tomato paste. Add salt and pepper, let it boil and simmer for an hour under a lid on low heat.
Vinaigrette with sprat
To be honest, I have never cooked with sprat. With smoked or salted fish – yes… But in this recipe they recommend not to put onion, but to put sprat in the salad instead!
Ingredients (for 2-4 servings): 2 medium-sized potatoes, 1 medium-sized carrot, 2 beets, 100 g sauerkraut, salted sprat, vegetable oil.
Preparation
After washing the potatoes, carrots and beets, boil them, let them cool, peel and chop finely. Mix everything, adding cabbage and butter. After removing the head, spine and fins, add 4 sprats to a portioned salad bowl. You can also decorate with greens!
Okroshka with boiled meat
Our ancestors loved this Russian dish for its health benefits, taste, satiety and, of course, the appropriateness of serving crumbs in the heat, when you don’t even want to look at hot food.
Take (for 1-2 servings): 500 g kvass, 1 potato, 4 radishes, 1 fresh cucumber, 200 g boiled beef, dill, green onions, mustard, salt.
Preparation
Boil the potatoes in their skins and cut them into small cubes, and slice the radish thinly. Grate the cucumber on a coarse grater, chop the meat and greens. Mix everything, add salt, add mustard, ground with 1 tbsp. of kvass. And, pour in the kvass, mix everything.
I don’t know what you will say, friends. But my grandmother, an ordinary Russian woman, cooked for her family, which consisted of five people, cooked all these dishes. Although with some interpretations…