[Mary]

I have one Russian friend, she taught me to cook Russian pancakes. Now it is my fave dish, here is the recipe for you to try



Ingredients

4 1/4 cups milk
5 eggs
1/3 teaspoon salt
2 tablespoons white sugar
1/2 teaspoon baking soda
1/8 teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
2/3 cup butter, divided

Directions

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

please share other Russian recipes...

[Mona]

Mmmm, i love those pancakes.

[Butterfly]

i can cook pancakes, too!!! they're really delicious!

[Annie]

AUBenjamin, on 13 September 2011 - 08:37 PM, said:

As you know russian traditional cooking recipes is very popular all over the world!!
Are you like making meal for your child?
Please wellcome to new home website russian traditional cooking - russian cooking for you and your family.

Spaghetti

[Annie]

Mary, on 14 September 2011 - 02:52 PM, said:

I have one Russian friend, she taught me to cook Russian pancakes. Now it is my fave dish, here is the recipe for you to try

images.jpg

Ingredients

4 1/4 cups milk
5 eggs
1/3 teaspoon salt
2 tablespoons white sugar
1/2 teaspoon baking soda
1/8 teaspoon citric acid powder
4 cups all-purpose flour
3 tablespoons vegetable oil
1 cup boiling water
2/3 cup butter, divided

Directions

• Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.
  
• Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.
  
• Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.
  
• Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.
  
• Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.
  
• Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

please share other Russian recipes...

Good information

[Strega]

Spagheti is not russian, but an italian dish ))
but here is recipe for Borsch, a traditional slavic recipe with Ukranian roots
4 fresh or vacuum packed beetroot
approx 600g / 1lb 6oz
White cabbage 100g / 4oz
Small potatoes 4
Medium carrot 1
Medium tomatoes 2
Medium size onion 1
Beef (any cut) 400g / 14oz
Sour cream (optional) 2 tablespoons
Salt and pepper to taste
The backbone of this meal is beetroot so try and get some fresh, it does make a difference. Fresh beetroot is sweeter than any other type. Failing this, the vacuum packed beetroot is a very good alternative.
COOKING EQUIPMENT
1 casserole dish or large pan
1 frying pan (small)
1 pan (small)
PREPARATION

If using meat on the bone, cut so that it can
fit in the casserole dish or pan. Roughly chop the onions. Top and tail the beetroot and peel it (if using fresh beetroot). Slice beetroot into strips and then cut them in half. Chop up the tomatoes. One hour after starting the meat broth: Roughly chop the carrots. Cut the potatoes into whatever you want them eat like. Peel the layers of the cabbage apart then slice into strips.Half an hour after starting the beef broth cooking, melt a tablespoon of butter in a pan. Add the beetroot, tomatoes and vinegar to the pan.Simmer at low heat for 1 hour stirring
occasionally. If there is not enough liquid, add some of the broth.

A quarter of an hour before the beef broth is finished cooking melt 1 tablespoon of butter or margarine in a frying pan. Add chopped carrots and garlic. Cover the frying pan and sauté for 15 minutes, stirring occasionally.When the beef broth is cooked (after 1½ hours) remove any fat floating on the top (use a spoon). Add the chopped cabbage, potatoes, sautéd carrots and garlic. Stir well. Cook for 15 minutes.
Serve in warm bowls garnished with parsley and a tablespoon of sour cream