Cucumber Radish Salad

Cucumber Radish Salad

Natasha's Kitchen, Natasha Kravchuk, United States.
This is an excellent use of radishes and is a tasty side dish. Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 English cucumber, thinly sliced
  • 20 red radishes, trimmed and thinly sliced
  • ½ cup spring onion, or chives, thinly sliced
  • ¾ cup sour cream, Shortcut
  • ¾ teaspoon sea salt, or to taste

Instructions
 

  • Prep the cucumber, radishes, and spring onion and add to a mixing bowl.
  • Mix together the veggies, cover, and place in the fridge until you are ready to serve.
  • Right before you serve, mix in the sour cream and season with sea salt as desired. Serve and enjoy.

Notes

Shortcut: Sour Cream.
Variants: 1. Use Greek yogurt in place of sour cream. 2. Use mayo (Kewpie mayo preferred) in place of sour cream.
Mushrooms in Sour Cream Sauce

Mushrooms in Sour Cream Sauce

Natasha's Kitchen, Natasha Kravchuk, United States.
This recipe comes from a good friend and this is common in Russian cooking and served as a side dish, and it is delicious! Link to the Shortcut is listed in the Notes section.
5 from 2 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine Russian
Servings 6 servings

Ingredients
  

  • 500 grams button mushrooms, (1 lb)
  • 1 medium onion, finely diced
  • 3 tablespoons extra light olive oil
  • 5 tablespoons sour cream
  • salt and pepper, as desired
  • 1 spring onion, sliced for garnish, optional

Instructions
 

  • First we need to prep the ingredients. Finely dice the onion and slice the mushrooms thick, about 1/4 inch thick. And thinly slice the spring onion as well if you are going to use that.
  • Heat 1-2 tablespoons of olive oil in a non stick pan on medium heat, when hot, add the onion, cook, stirring them, until softened and starting to get golden brown.
  • Pour the onions and any oil, into a bowl and set that aside.
  • Add another 1-2 tablespoons of olive oil to the same pan, when hot, add the mushrooms.
  • Saute the mushrooms until starting to lightly brown, they will be soft, and release their water.
  • When the mushrooms are ready, drain most of the liquid in the pan, leaving just a little liquid in the pan. Add the onion and sour cream, season as desired with salt and pepper. Stir everything together and heat through then remove from heat.
  • Place in a serving bowl, sprinkle with spring onion, serve as a side with any meal, and enjoy.

Notes

Shortcut: Sour Cream.
Variants: 1. For Asia, use Straw Mushrooms sliced in half lengthwise. 2. Feel free to use cremini or baby bella mushrooms in place of white button. 3. Use an equal amount of whipping cream (heavy cream) in place of sour cream and sprinkle with some cornstarch to thicken.
Mushroom Pie

Mushroom Pie

Adapted from an internet recipe.
This is an excellent pie! I made this with a mix of Shiitake and Buna Shimeji mushrooms and diced smoked ham. There is several ways to prepare this as listed in the Variants in the Recipe Notes section. Link to the Shortcut is listed in the Notes section.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Russian
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (8 or 9 inch)

Ingredients
  

  • 1 tablespoon extra light olive oil
  • 500 grams button mushrooms, sliced, (1 lb)
  • 1 large onion, diced
  • 6 slices bacon, chopped
  • ¾ cup whipping cream, more as needed
  • cups Swiss cheese, shredded
  • salt and pepper, to taste, as desired
  • teaspoons fresh dill, chopped
  • 2 pie crusts, frozen (thawed), fresh made, or puff pastry, Shortcut
  • 1 egg, lightly beaten
  • 1 tablespoon milk

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 8 or 9 inch pie dish. For the pie crusts, you can use two pie crusts (top and bottom), two sheets puff pastry (top and bottom), or a pie crust on the bottom, and a sheet of puff pastry on the top (very Australian/British). When the oven is hot, place one crust in a pie dish, trim the edge and bake for 5-10 minutes, this is so you do not get a soggy bottom crust. Remove from the oven and set the dish on a rack and set aside for now.
  • For the mushrooms I used a mix of Shiitake and Buna Shimeji mushrooms. For the Shiitake, remove the stems and slice the caps. For the Shimeji, cut the root end off the bundle off then cut the bundle in half and separate the mushrooms.
  • Add the oil to a large non stick pan and heat on medium high heat, when hot, add the onion, mushrooms, and bacon, saute for 5 minutes or until the onion is starting to get tender. Season with salt and pepper as desired.
  • Turn the heat to medium, stir in the cream and dill, cook and bring to a boil, stirring, for about 10 minutes, you need to cook this down just a bit, if the mixture seems a bit dry, just add a few tablespoons of cream to get the right consistency.
  • Take the pan off the heat and stir in the cheese until all is blended. Do not worry if the bacon seems underdone, it is going to get baked.
  • Pour the mushroom filling into the prepared pie crust. Cover the pie with another sheet of pie crust or puff pastry, cut 4 slits in the top, flute the edge with your fingers or crimp the edge with a fork. Mix together the egg and milk, use a pastry brush and brush the top crust, this is make a nice and golden brown crust.
  • Place the pie in the oven and bake for 40 minutes or until the crust is golden brown.
  • Remove from the oven and place on a rack, allow to cool for about 10-15 minutes.
  • Slice and serve with sides of your choice.

Notes

Low cost per serving.
Shortcut: Pie Crust, and for a non butter or shortening version, Olive Oil Pie Crust.
Variants: 1. Use sour cream in place of whipping cream. 2. Use half sour cream and half whipping cream. 3. Add some minced garlic to the pan when you add the mushrooms, onion, and bacon. 4. Use a combination of mushrooms. 5. Add two cooked and cubed chicken breasts and reduce the amount of mushrooms slightly. 6. Add diced, sliced ham and reduce the amount of mushrooms slightly. 7. Add some cooked baby spinach and reduce the mushrooms slightly.
Russian Mushroom Julienne

Russian Mushroom Julienne

Adapted from an internet recipe.
This sounds like a wonderful way to prepare mushrooms. This can be an appetizer or a side dish. Link to the Shortcut is listed in the Notes section.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side
Cuisine Russian
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 500 grams fresh white button mushrooms, thinly sliced
  • ½ cup onion, thinly sliced
  • 2 cloves garlic, smashed and minced
  • 3 tablespoons butter, divided
  • ¼ cup white wine
  • 1 cup sour cream, Shortcut
  • salt and pepper, as desired
  • 1 cup Mozzarella Cheese, shredded

Instructions
 

  • Quickly rinse the mushrooms, shake dry and place on paper towels then thinly slice.
  • Prep the onion and gather the rest of the ingredients. Having all the ingredients on hand minimizes the chance of not using an ingredient.
  • Preheat your oven to 190° C (375° F). Get out a 8x8 baking dish.
  • Heat a large non stick pan on medium and melt 2 tablespoons of butter. Add the mushrooms, onion, and garlic.
  • Saute until the mushrooms have reduce to half the quantity and let out their liquid.
  • Pour the contents of the pan into a colander to drain the mushrooms.
  • Return the same pan to medium heat and melt the remaining 1 tablespoon of butter then stir in the wine, stir and simmer for 2 minutes then stir in the sour cream and mix together. Taste and season with salt and pepper as desired. Add the mushrooms to the pan and stir into the sauce.
  • Pour the contents of the pan into the baking dish. Sprinkle with cheese and place in the oven. Bake for 10 minutes or until the cheese is melted and just starting to lightly brown.
  • Serve as a side dish with any meal or as an appetizer with toasted bread. Enjoy.

Notes

Shortcut: Sour Cream.
Russian Red Radish Salad

Russian Red Radish Salad

Just a Pinch Recipe Club, Beth Renzetti.
This to me sounds very good, only 4 ingredients, and one you can make yourself as a shortcut. On my to make and taste list. Link to the Shortcut is listed in the Notes section.
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine Russian
Servings 4 servings

Ingredients
  

  • 1 bunch red radishes
  • 1-2 spring onions, sliced, white and green parts
  • salt, to taste, as desired
  • sour cream, as needed, Shortcut

Instructions
 

  • Trim both ends of the radishes, wash well to remove any grit. Dry with paper towels then cut in half lengthwise, then slice each piece into half moons, thickness is up to you. not to thick and not to thin. Add the sliced radishes to a mixing bowl. Slice the spring onions, add the white parts and some of the green to the mixing bowl, reserve some of the green parts for garnish.
  • Add sour cream, say a spoonful at a time and mix into the radishes, goal is a creamy texture without the radishes dripping in sour cream. Taste and season with salt as desired.
  • Sprinkle the salad with the remaining green part of the spring onion and serve immediately before the water from the radishes leach out. Enjoy.

Notes

Shortcut: Sour Cream.
Russian Beet Salad

Russian Beet Salad

Adapted from an internet recipe.
This sounds really good, and several shortcuts to make sure you have flavorful vegetables. This can be dressed two different ways as well. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 40 minutes
Passive Time 3 hours
Total Time 3 hours 55 minutes
Course Side
Cuisine Russian
Servings 6 servings

Ingredients
  

  • cups pickles, diced, Shortcut
  • cups carrots, cooked and diced, Shortcut
  • cups beets, cooked and diced, Shortcut
  • cups potatoes, cooked and diced
  • fresh dill, chopped
  • salt and pepper, to taste

Dressings, pick one

  • 6 tablespoons extra virgin olive oil, start with 4 and adjust as needed
  • 6 tablespoons mayo, start with 4 and adjust as needed

Instructions
 

  • In a large mixing bowl, add the pickles, carrots, beets, and potatoes and toss together.
  • Add ONE of the dressings, starting with 4 tablespoons and adjusting as needed, season with salt and pepper to taste.
  • Chill for a few hours, then when serving, garnish with the fresh dill.
Shchavel Borscht (Sorrel Soup)

Shchavel Borscht (Sorrel Soup)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach. On my to cook list. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Soup
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 14 cups water, see Step 1
  • 500 grams pork loin chops, or chicken breasts, (1 lb)
  • 1 tablespoon salt
  • 4-5 medium potatoes, diced, skin on or off is fine
  • 1 medium onion, finely diced
  • 2 tablespoons olive oil
  • 2 eggs, lightly beaten
  • 2 bay leaves
  • 3 tablespoons fresh dill, chopped
  • 4 cups fresh sorrel, or 3 cups frozen sorrel, chopped
  • sour cream, or may, to serve, Shortcut

Instructions
 

  • If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  • Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  • Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  • When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  • While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  • After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  • When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  • Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.

Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.
Shortcut: Sour Cream.
Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.
Chicken Olivye (Chicken Potato Salad)

Chicken Olivye (Chicken Potato Salad)

Natasha's Kitchen, Natasha Kravchuk, United States.
This is a potato salad that is very popular in Russia and Eastern Europe. This is a two for one recipe, you can make chicken broth you can save and use in another recipe. I made this on 26 Oct 2017, absolutely brilliant salad, highly recommended. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 2 hours
Total Time 3 hours
Course Main Dish, Side
Cuisine Russian
Servings 8 servings as a side

Ingredients
  

  • 500 grams chicken breasts, (1 lb)
  • 3 medium potatoes, peeled or unpeeled
  • 2 carrots, peeled or unpeeled
  • 2 cups frozen peas, thawed
  • 5 hard boiled eggs, peeled, diced
  • 2 cups baby dill pickles, diced, Shortcut
  • 1 small onion, finely diced
  • ¼ cup fresh dill, chopped
  • 1 cup mayo
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions
 

  • Chicken can be prepared two ways:
  • First way: In a medium pot, add the chicken, fill with water and a teaspoon of salt and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until cooked through, remove chicken and allow to cool and handle, then dice that and add to a large mixing bowl. Strain the broth and save (refrigerate) for use in another recipe.
  • Second way: In a medium pot, add the chicken, fill with water and a teaspoon of salt, add trinity (1 carrot large pieces, 1 onion quartered, 1 stalk celery large pieces), and bring to a boil then reduce to a simmer. Cook for about 15-20 minutes or until the chicken is cooked through.
  • Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. When cooled, remove the chicken and dice and add to a large mixing bowl.
  • Strain the broth and save (refrigerate) for use in another recipe.
  • Dice the potatoes and carrots to the same size and place in a medium sized pot (same pot used for the chicken would be ideal). add enough water to cover the vegetables by an inch, stir in 1 teaspoon of salt. Bring to a boil uncovered and continue cooking for 10-15 minutes or until the vegetables are tender. Drain in a colander and rinse with cold water to stop the cooking process, drain well to remove any water. Add to the mixing bowl with the chicken.
  • Add the peas, eggs pickles, onion, and dill to the mixing bowl, give it a quick stir to mix everything, then add the mayo, salt, and black pepper and mix that in. (I used 3 chicken eggs and a handful of quail eggs, plus I used diced celery in place of peas.)
  • For the mayo start out with less than a cup and add as needed to fully coat everything.
  • Cover and refrigerate for at least two hours before serving. Serve as a side dish, or in my case, this is a light main dish for me. I can see this being a main dish with a fresh cooked cob of corn on the side.

Notes

The chicken breasts will cost about 35 Baht/500 grams. For 8 servings (as a side), this is about 13 cents per serving.
Shortcut: Refrigerator Pickles.
Variants: 1. Substitute cooked diced ham or kielbasa for the chicken. 2. Add sliced red radish or diced daikon. 3. Use a combination of chicken and quail eggs. 4. Substitute diced celery for the peas.
Russian Mushroom & Potato Soup

Russian Mushroom & Potato Soup

Natasha's Kitchen, Natasha Kravchuk, United States.
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
5 from 2 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Russian
Servings 8 servings

Ingredients
  

  • 4-5 medium potatoes, skin on or off your preference, diced
  • 500 grams fresh mushrooms, sliced, button, Shiitake, or Straw
  • 2 carrots, sliced
  • ½ cup spring onion, chopped, green and white
  • 6 cups chicken broth, fresh or from powder
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 2 teaspoons fresh dill, chopped, plus more for garnish
  • 1 bay leaf
  • 1 teaspoon salt
  • teaspoon black pepper

To make the Creamy Version, you need this

  • ½ cup milk
  • ½ cup whipping cream
  • ¼ cup all purpose flour

Instructions
 

  • In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
  • Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
  • In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
  • Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
  • At this point you can serve for the non-creamy version, or continue on for the creamy version.

For the Creamy Version

  • In a small bowl, whisk together the milk, whipping cream, and flour until good and smooth.
  • Slowly stir mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.

Notes

Low cost.
Chicken Meatballs in Cream Sauce (Tefteli)

Chicken Meatballs in Cream Sauce (Tefteli)

Natasha's Kitchen, Natasha Kravchuk, United States.
These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Russian
Servings 4 servings

Ingredients
  

For the Meatballs

  • 500 grams ground chicken, thighs would be perfect
  • 1 cup cooked rice, room temperature
  • 1 egg
  • 1 small onion, grated
  • 1 clove garlic, smashed and finely minced
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ cup all purpose flour, for dredging
  • 2 tablespoons olive oil, for frying

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth, fresh or make from powder
  • ¼ cup Greek yogurt, or sour cream, or heavy cream
  • ½-1 teaspoon paprika
  • salt and pepper, to taste
  • fresh parsley, chopped for garnish

Instructions
 

  • In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
  • Just mix with a large spoon.
  • Roll the meatballs into 1 to 1¼ inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
  • Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
  • To make the sauce, using the same pan on medium heat add the butter and when melted whisk in the flour and whisk until golden in color, then add the stock and whisk until it starts to thicken then whisk in the Greek yogurt (or sour cream or heavy cream) and season to taste, a good starting point would be ½ teaspoon paprika, ⅛ teaspoon pepper, and salt to taste.
  • Bring the sauce to a simmer and whisk until the sauce thickens, remember the sauce will also thicken as it cools. When the sauce will coat a meatball, add all the meatballs to the pan and turn each one to coat with the sauce.
  • Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.

Notes

Chicken thighs (you would grind or mince yourself, as I have never seen ground chicken here) would cost about 40 Baht/500 grams. For 4 servings, this is about 28 cents per serving. Outstanding value.