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Recipes

  • Fermented Cabbage Or Russian Sauerkraut

    By Natalia on March 28, 2015
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    If you know anything about Russian culture, you know that Russians love to eat капу́сту [cabbage]. Coleslaw salads with mayo or подсо́лнечным ма́слом [sunflower oil] are often served in summer, and ква́шеная капу́ста [fermented cabbage] is a staple of Russian diet in winter.
  • Sunny-Side-Up Eggs With Fried Pork Fat

    By Natalia on August 12, 2014
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    Today на завтрак (for breakfast) I ate perfect глазунью (sunny-side-up eggs) со шкварками (with fried pork fat), луком (onions) и укропом (and dill), помидоры (tomatoes) и огурцы (cucumbers)!
  • Mushroom-stuffed Eggs

    By Natalia on December 28, 2011
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    There are many different stuffed eggs recipes. If you ever visited Russia or celebrated holidays with Russians, you probably know that mushrooms are often used in Russian cuisine. So, it’s not surprising that the most well-known Russian stuffed eggs recipe asks for mushrooms. You can make this dish for any holiday. It’s a wonderful appetizer and, needless to say, it […]
  • “Шашлык” or Shish Kebab Russian Style

    By Natalia on June 20, 2011
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    We get together on different holidays celebrating different things, but most importantly we meet to socialize with our family and friends and to enjoy some good food! In America, many holidays are synonymous with barbeque. Can you picture celebrating the 4th of July without barbeque and fire works? Can anything really beat getting together with your family and friends, firing […]
  • “Отбивные” or Pork Chops Russian Style!

    By Natalia on May 2, 2011
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    The beauty of this dish is that you can make it using any meat you like. Traditionally, Russians use pork to make “otbivniye.” However, I often use chicken, and the end result is just as tasty! What I like about this dish is its “usability.” Nobody makes “otbivniye” for one meal only. If you make 15-20 “otbivniye,” you have your  […]
  • Coloring Easter Eggs With Onion Shells

    By Natalia on April 22, 2011
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    Кра́шение пасха́льных яи́ц [Coloring Easter eggs] is one of my funnest memories of celebrating Па́сха [Easter]. In our family, we used a traditional way кра́сить [to color] я́йца [eggs] by boiling them в лу́ковой шелухе́ [in onion shells]. A few weeks пе́ред пра́здником [before the holiday], my mother would start collecting лу́ковую шелуху́ [the onion shells], so we would have enough for coloring я́йца [the eggs]. Also, the […]
  • Herring Anyone?

    By Natalia on April 3, 2011
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    Whether you travel to Russia or hang out with Russians, it’s inevitable that one day you will be invited to try a dish containing a dreadful ingredient – “HERRING.” While Russians cannot imagine any big holiday without a centerpiece salad called “сельдь под шубой” (herring under a fur coat), to most Americans, anything that has to do with herring does […]
  • Chicken Soup Without Chicken!

    By Natalia on April 3, 2011
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    A bouillon can serve as a great base for many different soups: northern beans soup, mushroom barley soup, vegetable soup, chicken soup, etc. However, you don’t have to cook something so elaborate to enjoy your bouillon! Open your pantry, open your fridge and see what you have. My formula for making a simple soup is easy: bouillon + carbohydrates + […]
  • Stock, Broth … Let’s Call It Bouillon!

    By Natalia on April 3, 2011
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    After you are done reading this post, you will not learn the subtle differences between the stock and its rival. Growing up, I watched my mother make bouillons using chicken or beef (whatever was available). The trick lied in using the meat attached to the bone. So, this is exactly what I still do today – I cook bouillons, and […]