Chicken Olivye (Chicken Potato Salad)

Chicken Olivye (Chicken Potato Salad)
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Rating: 3.5
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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 Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Chicken Olivye (Chicken Potato Salad)
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Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
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 Recipe Notes section.
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Servings Prep Time
8-10 servings as a side 30 minutes, lot of dicing
Cook Time
30-40 minutes
Ingredients
Servings: servings as a side
Instructions
  1. Chicken can be prepared two ways:
  2. 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.
  3. 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.
  4. Remove the pot from heat and let sit until room temp with the chicken in the broth, this makes for juicier chicken. Remove the chicken and dice and add to a large mixing bowl.
  5. Strain the broth and save (refrigerate) for use in another recipe.
  6. 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.
  7. 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.)
  8. For the mayo start out with less than a cup and add as needed to fully coat everything.
  9. 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.
Recipe 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.

This recipe for Chicken Olivye (Chicken Potato Salad) is from Natasha's Kitchen.

Russian Mushroom & Potato Soup

Russian Mushroom & Potato Soup
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Rating: 5
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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.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Russian Mushroom & Potato Soup
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Votes: 1
Rating: 5
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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.
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
20 minutes
Ingredients
To make the Creamy Version, you need this
Servings: servings
Instructions
  1. 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.
  2. 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.
  3. In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
  4. Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
  5. At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
  1. In a small bowl, mix the milk, whipping cream, and flour until good and smooth.
  2. Slowly stir the flour mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Recipe Notes

Low cost.

This recipe for Russian Mushroom and Potato Soup is from Natasha's Kitchen.

Chicken Meatballs in Cream Sauce (Tefteli)

Chicken Meatballs in Cream Sauce (Tefteli)
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Rating: 5
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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.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Chicken Meatballs in Cream Sauce (Tefteli)
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Rating: 5
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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.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20 minutes
Ingredients
For the Meatballs
For the Sauce
Servings: servings
Instructions
  1. In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
  2. Just mix with a large spoon.
  3. Roll the meatballs into 1 to 1 1/4 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.
  4. 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.
  5. 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 1/2 teaspoon paprika, 1/8 teaspoon pepper, and salt to taste.
  6. 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.
  7. Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.
Recipe 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.

This recipe for Chicken Meatballs in a Cream Sauce is from Natasha's Kitchen.

Russian Beef Stroganoff

Russian Beef Stroganoff
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Russian Beef Stroganoff
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Rating: 0
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This is the classic Russian Stroganoff, and sounds very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Servings Prep Time
4 servings 30 minutes
Cook Time
2 hours
Ingredients
Servings: servings
Instructions
  1. Prep the beef by trimming away excess fat, remember, some fat provides flavor (and inches to the waistline) so remove any extra fat, then cut into 1/2 inch strips.
  2. Fill a pot halfway with water and heat, when it is boiling, add the beef and bring back to a boil. Spoon off any scum that forms on the surface. When there is no more scum, remove from heat and pour into a strainer and rinse with water.
  3. Add the beef to a pot with a tight fitting lid and add 3/4 cup of water then add the Mrs. Dash Seasoning, salt, pepper, soy sauce, paprika, and olive oil, stir together and simmer over medium heat, check occasionally to see if you need to add more water, there should be enough water to keep the beef moist but not soupy. Cook for 1 hour and check beef for tenderness, continue cooking, with more water if needed if the beef is not tender.
  4. When the beef is tender, stir in the garlic and whipping cream. mix the melted butter with the flour with a small whisk or fork then stir that into the beef.
  5. Simmer for an additional 20 to 30 minutes. Beef should now be good and tender with the sauce in a gravy like consistency. If the mixture gets too thick just thin it out with a bit more cream.
  6. Serve with mashed potatoes.
Recipe Notes

Figure about 200 Baht/kilo. For 4 servings, this is about $1.47 per serving.

Shortcut: Mrs. Dash Seasoning.

Variant: Add sauteed mushrooms.

This recipe for Russian Beef Stroganoff is from Natasha's Kitchen.

Fish & Shrimp Soup (Ukha)

Fish & Shrimp Soup (Ukha)
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Rating: 5
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Fish & Shrimp Soup (Ukha)
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Votes: 1
Rating: 5
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Sounds good, and is good! This is Russian soup with a light broth. I used 3 Pangasius fillets (Shark Catfish) and small White shrimp. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Servings Prep Time
8-10 servings 20 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Add the water, stock, and salt to a large pot and put on high heat and add the potatoes. Bring to a boil and reduce to a high simmer for 10 minutes. Then add the carrots and reduce to a simmer for another 10 minutes.
  2. While the potatoes and carrots are cooking, heat a large pan with a splash of olive oil and saute the onion and celery until softened and starting to brown, then add this to the pot.
  3. Add the shrimp to the pot. I used small White shrimp from a local farm, you can use any type of shrimp or prawn you like. I measured the weight after the head, shell, and tails were removed.
  4. Add the fish to the pot. I used 3 Pangasius (Shark Catfish) fillets, you can use any whitefish you like, Tilapia and Sea Perch (Barramundi) would also work well, keep in mind, boneless and skinless.
  5. Add the bay leaves, Mrs. Dash seasoning, parsley, pepper, and if using the optional Straw mushrooms, just slice those in half lengthwise and add those to the pot as well.
  6. Cook on a high simmer for about 10-15 minutes to cook the mushrooms, important, skim off any foam on the surface to give a clear broth. Taste and season with additional salt if needed, serve.
Recipe Notes

Figure about 50 Baht for the whitefish (Pangasius) and about 150 Baht for the shrimp. Even though the celery is import, only 2 or 3 stalks are used so that is low cost. For 8 servings, this is about 74 cents per serving.

Shortcut: Mrs. Dash Seasoning.

Inspired by the recipe Fish and Shrimp Soup (Ukha) from Natasha's Kitchen.

Russian Style Crab Salad (Крабовый Салат)

Russian Style Crab Salad (Крабовый Салат)
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Russian Style Crab Salad (Крабовый Салат)
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Votes: 1
Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add everything except the peas and mix, use more mayo as needed to coat everything well.
  2. Add the peas and gently fold in, this keeps them from getting mushy. Store in the fridge for several hours before serving.
  3. Served along some Roast Red Pork, delicious!
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good, for 750 grams, figure about 150 Baht. For 8 servings, this is about 52 cents per serving.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Inspired by the recipe Russian Style Crab Salad (Крабовый Салат) from Natasha's Kitchen.

Chicken and Mushroom Patties (Kotlety)

Chicken and Mushroom Patties (Kotlety)
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Rating: 3.5
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Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Chicken and Mushroom Patties (Kotlety)
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Votes: 2
Rating: 3.5
You:
Rate this recipe!
Print Recipe
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Servings Prep Time
18-20 3 inch patties 10 minutes
Cook Time
20 minutes
Ingredients
Servings: 3 inch patties
Instructions
  1. For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. White Log mushrooms may work as well. The types that probably would not work well in this recipe is Ear Wood, Enoki, or King Oyster mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
  2. Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
  3. Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
  4. In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
  5. Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
  6. In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
  7. Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.
Recipe Notes

I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.

Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.

This recipe for Chicken & Mushroom Patties is from Natasha's Kitchen.