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Author Topic: Recipes: R&U Salads  (Read 15154 times)

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Offline mendeleyev

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Re: Russian salads
« Reply #15 on: April 08, 2008, 12:56:58 AM »
Vinegret (Винегрет)
(Russian cold vegetable salad)

This is often named as Russia's second most popular salad.

Yield: 4-6 servings

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INGREDIENTS:

Beets cooked, diced 2 cups
Potatoes cooked, diced 2 cups
Carrots cooked, diced 2 cups
Peas cooked 1 cup
Dill pickles diced 2-3 each
Onion diced 1/2 medium
Scallions chopped 3-4 each
Dill chopped 1/4 cup
    
Red wine vinegar  1/4 cup
Dijon mustard  1 tsp
Sugar  1 tsp
Oil, sunflower or other vegetable  1/2 cup
Salt & pepper  to taste

METHOD
Basic Steps:  Mix → Whisk → Stir
Mix all of the vegetables, the pickles and the dill together in a large bowl.
In a smaller bowl, whisk together the vinegar, mustard and sugar. Whisk the oil into the vinegar, pouring it in slowly. Stir the vinaigrette into the vegetables. Season with salt and pepper and serve well chilled.

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Offline mendeleyev

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Re: Russian salads
« Reply #16 on: April 13, 2008, 02:45:25 AM »
Crab Salad (Салат из крабовых палочек)
 
Ingredients:    
1 cup of dry Basmati or similar type of rice,    
4 eggs ,    
250 - 300 gr. of crabmeat or imitation crabmeat,    
1 tin of sweet corn (250 gr.),    
(optional) 2-3 table spoons of grated cheddar or old gauda cheese (50-70 gr.) ,    
3-4 table spoons of mayonnaise.


Preparation:
1. Boil the rice, so it remains "friable", not sticky. Do not overcook!
Don't forget to add salt when water starts boiling.
2. Hard boil the eggs.
3. Let rice and eggs to cool down to the room temperature.
4. Cut crabmeat in small cubes, approx. 5x5x5 mm each.
5. Cut eggs into small cubes, approx. 5x5x5 mm.
6. Open corn tin, pour out the liquid.
7. Mix rice, corn, cheese, crabmeat and eggs.
8. Add mayonnaise at least 30 min before serving, stir.
9. Put in a big salad bowl, decorate with greens(dill, parsley) and black olives.


This is a favourite in the Mendeleyev household and you can vary the ingredients for variety.

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Состав:
1 банка кукурузы
2 пачки крабовых палочек
1 банка консервированного ананаса
4 яйца
300г жёлтого сыра
майонез


Приготовление:
Открываем ананас, сливаем компот через дуршлаг
и оставляем ананас на некоторое время, чтобы жидкость полностью ушла.
На дно глубокой салатницы выкладываем слой кукурузы.
Делаем в пакете с майонезом маленькую дырочку и наносим сетку из майонеза на кукурузу.
Мелко режем крабовые палочки-следующий слой, покрываем аналогично майонезом.
Ананас-режем, майонез.
Яйца мелко крошим, майонез.
Сыр трём на мелкую тёрку-последний слой.
Можно кушать сразу, если салат заранее готовим-сыр трём перед подачей на стол.

Offline mendeleyev

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Re: Russian salads
« Reply #17 on: April 13, 2008, 02:47:55 AM »
Beans and bread salad (бобы и салат хлеба - Armenian recipe)
 
Ingredients      
1 cup of dry red kidney beans,    
1/2 - 3/4 of a medium size apple ,    
50 gr. of smoked gruyere or similar smoked cheese,    
10-12 pitted black olives,    
2-3 slices of rye-bread ,    
2-3 cloves of garlic ,    
2-3 table spoons of mayonnaise.


Cooking
1. Boil the beans until it get soft. Do not overcook! Let them cool down to the room temperature.
NB: instead of boiling beans, you may use canned beans.
Make sure you rinse the sauce from the beans and let them dry before adding to the salad.
2. Cut bread slices in small cubes with the edge approx. 5-7 mm.
3. Put the bread cubes into a preheated frying pan with 2-3 spoons of olive oil. If you like, you may add salt.
Fry the bread cubes on medium heat until they get golden crust on all sides. Don't let them dry too much. 4. Peel the apple, cut in small cubes
5. Cut olives in small rings, approx 4 mm thick.
6. Grate smoked gauda cheese on mid-size grater.
7. Mix beans, fried bread, apple, olives, grated cheese.
8. Chop or grind garlic cloves, add to the salad. 9. Add mayonnaise shortly before serving, stir.
10. Put in a big salad bowl, decorate with green parsley, pomegranate grains and cucumber slices.
 


Offline mendeleyev

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Re: Russian salads
« Reply #18 on: April 13, 2008, 02:52:20 AM »
Beet Salad (Красный Салат Свеклы)

Ingredients:    
3 medium sweet beets,    
1 table spoon of raisins (optional),    
1 table spoon of dried plums (optional),    
2 table spoons of chopped walnuts,    
1 clove of garlic .    
1 table spoon of sour cream,    
1 table spoon of mayonnaise.

Cooking:
1. Cook the beets until they got soft inside. While boiling add a bit of salt, a half of small lemon, 2 table spoons of maple syrup or honey. Let beets cool down to the room temperature.
(be patient -- cooking beets takes up to 3 hours.)
To preserve more flavour in beets I usually don't peel them before cooking.
2. If the raisins are too dry, put them in hot water for 5 minutes, rinse and let dry.
3. Peel the beats and grate them on a mid-size grater.
(the second half of lemon will help you to get rid of the beet coloring on your hands - just use as it as a soap.)
4. Cut dried plums into small slices.
5. Mix beets, raisins, plums and walnuts.
6. Chop or grind garlic cloves, add to the salad.
7. Add sour cream and mayonnaise, stir.
8. Put in a big salad bowl, decorate with slices of greens grapes or cucumber slices and sweet corn grains.

Serving:
It will take some time for mayonnaise and sour cream to penetrate and flavor the salad.
Give it at least 20 min before serving


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Offline mendeleyev

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Re: Russian salads
« Reply #19 on: April 13, 2008, 02:57:16 AM »
Mimosa (Салат Мимоза)


This is a Russian layered fish salad.
 

Ingredients    
1 tin of tuna or pink salmon (200 gr),    
4 eggs ,    
2 medium carrots,    
2 medium potatoes,    
1 medium apple,    
salt, pepper,    
2 table spoons of mayonnaise,    
2 table spoons of sour cream.

NB: this is a layered salad, so you will need a concave dish with large bottom, not a salad bowl.

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Cooking
1. Boil the potatoes and carrots; hard-boil eggs.
Let them cool down to the room temperature.
2. Open fish tin, pour out the liquid.
Distribute fish meat evenly on the bottom of the dish your prepared for the salad, add pepper and salt to your taste.
3. Peel the potatoes. Over the fish layer grate potatoes on the mid-size grater. Distribute evenly on top of the previous layer.
4. Peel the apple. Grate it on the mid-size grater over the potato layer. Distribute evenly so it covers the previous layer.
5. Grate carrots on the mid-size grater over the potato layer. Distribute evenly so it covers the previous layer.
6. Mix mayonnaise and sour cream in a separate bowl. Pour over the salad. Do not mix.
7. Peel the eggs, separate yolks from whites. Grate whites on the mid-size grater over the previous layer.
8. Grate yolks on the small grater over the white layer.
9. Decorate with green dill or parsley.

Serve
It will take some time for mayonnaise and sour cream to penetrate and flavor the salad.
Give it at least 30 min before serving  


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Offline mendeleyev

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Re: Russian salads
« Reply #20 on: April 13, 2008, 03:05:04 AM »
Cucumber and Radish Salad (Salat po-karabakhsky)

 
Ingredients:
1 bunch radishes, trimmed and thinly sliced.
1 small cucumber, peeled and thinly sliced.
3 spring onions, trimmed and chopped.
2 tsp finely chopped fresh mint.
2 tbsp fresh lemon juice.
2 tbsp olive oil.
salt and freshly ground black pepper.
100gm cubed feta cheese.

 
Method:
Combine the radishes, cucumber, spring onions and fresh mint into a salad bowl. Whisk the lemon juice and oil together, and season to taste. Pour over the salad and toss gently. Scatter the cubes of feta cheese over the salad.

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Offline mendeleyev

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Re: Russian salads
« Reply #21 on: April 13, 2008, 03:07:48 AM »
Olga's Salad (салат олга)

 
Ingredients:
2 carrots.
2 medium beetroot.
3 medium potatoes.
500gm chicken or beef.
Half a medium sized cabbage or a large cucumber.
1 cup egg mayonnaise.
Oil.


 


Method:
Cut the potatoes into thin French Fry style strips and fry in oil.

Cut the beef or chicken into the same shape and fry in oil.

Cut the fresh vegetables into thin strips and place each into small piles, along with the meat and potatoes, around the edge of a serving plate.

Put 1 or 2 tablespoons of mayonnaise into the centre of the plate.


Serve
Just before serving, toss all the ingredients together into the mayonnaise. Serve and enjoy this surprising and delicious salad!
 
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Offline mendeleyev

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Re: Russian salads
« Reply #22 on: April 13, 2008, 03:12:32 AM »
Chicken Table Salad (Салат столичный)

 
This looks a lot like Salad Oliver but it isn't.


Ingredients:
2 spring onions.
1 red skinned apple.
1 green skinned apple.
4 large red skinned potatoes.
1/2 lb chicken meat, cubed and cooked.
1 large carrot.
3/4 cup peas.
1 orange.


Dressing
3 hard boiled egg yolks.
3 tbsp olive oil.
3/4 cup egg mayonnaise.
3/4 sour cream or plain yoghurt.
2 tbsp cider vinegar.
1/2 tsp salt.
1/4 tsp ground white pepper.
2 tbsp parsley.
1 tbsp dill.
 

Method
Chop apples but do not peel. Boil the potatoes, drain, peel and cut into 1cm sized cubes. Scrape the carrot clean, boil until tender then cut into 5mm thick rounds.

Boil peas in the salted water from the potatoes for 5 minutes and drain.

Peel and section the orange, remove the section membranes and cut into 2.5cm chunks.

Mix the fruit and vegetables together with the cooked chicken cubes.

Press the egg yolk through a sieve and mix with the cider vinegar and 1/2 cup each of the mayonnaise and sour cream/yoghurt. Season to taste. Pour the dressing over the warm vegetables, toss, cover and chill for 8-12 hours.


Serve
Turn out into a large bowl or plate. Mix the remaining ingredients together except for the parsley and dill. Pour over the salad and sprinkle over the dill and parsley.

Serve on a bed of lettuce leaves or red cabbage.


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Offline mendeleyev

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Re: Russian salads
« Reply #23 on: April 13, 2008, 03:15:50 AM »
Cabbage with Beetroot Salad (Салат из свежей свеклы и моркови)


Ingredients
300g white cabbage.
50-70g celery.
1 beetroot.
1 apple.
1 carrot.
1/2 cup sour cream.
1 tbsp vinegar.
1/2 cup water.
1/4 tsp salt.
1/4 tsp sugar.


Method
Finely cut the cabbage and place in a medium sized saucepan along with the water, vinegar, salt and sugar. Heat the cabbage over a low heat for 2 to 3 minutes, stirring continuously. Do not over cook, the cabbage should not be soft. Drain and set aside to cool.

Cook the beetroot in a saucepan with water until slightly soft but not mushy. Set aside to cool.

Wash the celery, carrot and apple, and cut each into julienne strips or large matchstick shaped sticks.

Remove any large fleshy pieces of cabbage and add the rest to a medium sized salad bowl.

Peel the skin off the cooked cooled beetroot, and coarsely grate it. Add the beetroot, along with the julienned vegetables and apple, to the cabbage. Spoon in the sour cream and gently toss the ingredients together.


Serve
Chill before serving.


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Offline mendeleyev

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Re: Russian salads
« Reply #24 on: April 13, 2008, 03:23:48 AM »
Braised Beetroot in Sour Cream Sauce


Ingredients
2 medium or 1 large beetroot, peeled and cut into small cubes.
1 carrot.
2 sticks celery.
salt and pepper.
1 tsp vinegar.
3 tbsp/75g butter.

Sauce
250g sour cream.
1 tbsp flour.
1 tsp sugar.

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Method
Wash and slice all vegetables. Place in a pot, season with salt and pepper according to taste. Add vinegar, butter and just enough water to keep the bottom of the pot covered and prevent the vegetables from catching. Cook slowly for 45-60 minutes or until the beetroot is completely soft.


Sauce
Mix the flour with the sour cream then stir in the sugar. Stir the sauce in with the cooked vegetables, and cook for a further 10 minutes.


Serving
Serve as a side dish.  Serves 4-6.


Offline mendeleyev

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Re: Russian salads
« Reply #25 on: April 13, 2008, 03:27:18 AM »
Homemade Russian Style Mayonnaise (майонез)


Ingredients
1 cup vegetable oil, chilled.
2 egg yolks.
1 tsp mustard.
1 tsp sugar.
2 Tbsp vinegar.
Salt to taste.


Method
Carefully separate the egg yolk from the white. Add the mustard and salt to the yolk and whisk thoroughly.

Gradually pour in the chilled oil to the egg yolk mixture a tablespoon at a time, whisking thoroughly and continuously until all the oil is mixed in, creating a thick creamy consistency.

Carefully stir in the vinegar and sugar.


Serve
Add to salads as needed.


Make your own and you won't need this:

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Offline mendeleyev

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Re: Russian salads
« Reply #26 on: April 13, 2008, 03:32:20 AM »
Tomato - Cucumber salad (Аччик-чучук—салат из помидоров и огурцов)


Состав:
500 г помидоров, 2-3 головки лука, 2-3 огурца, соль и перец - по вкусу.


Приготовление:
Репчатый лук нарезать тонкими кольцами. Выбрав очень спелые, но не помятые помидоры, вымыть и нарезать ломтиками или дольками. Промытые огурцы очистить от кожицы и нарезать, по усмотрению, соломкой, кубиками, кольцами. Соединить все овощи, посыпать солью; молотым перцем и рубленой зеленью, перемешать.

При подаче на стол горкой положить в салатницу или на тарелку, вырезать из одного помидора "тюльпан", положить сверху салата, оформить кольцами лука и огурца. Подается как самостоятельная закуска с лепешками и как гарнир к плову, шашлыку и другим мясным и жирным блюдам.



Ingredients
6 ea Tomatos firm, medium
2 ea Cucumbers 4-5 inches peeled
1 tb Vinegar
1/2 c Sour cream
1/2 ea Onion medium sized
Salt & ground black pepper
To taste
1 tb Dill fresh chopped fine
2 tb Sunflower oil

 
Method
De-stem the tomatos, quarter them, & place in a large bowl. Slice the cucumbers & the onion & combine with the oil & sour cream in the bowl. Sprinkle with the dill as you serve.  

Offline mendeleyev

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Re: Russian salads
« Reply #27 on: April 13, 2008, 03:49:14 AM »
Egg and Onion Salad


Ingredients:
3 Eggs, 1 Onion, 1 Small Potato, Vegetable Oil, Salt, Pepper.


Dressing - Finely mash the potato. Add vegetable oil to the potato, mix until everything is evenly distributed.


Instructions:
Boil the eggs.
Finely chop the onion and put it in a strainer. Rinse the onion, first with hot water followed by cold water. This will remove any bitter taste the onion may have.
Combine the eggs with the onion.
Add the dressing.
Add salt and pepper to taste.


Offline mendeleyev

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Re: Russian salads
« Reply #28 on: April 13, 2008, 03:50:34 AM »
Egg Salad with Meat


This is a delicious easy to prepare dish. It can be served for everyday meals as well as for special occasions.


Ingredients:
5 Eggs, 2 Tablespoons of Milk, 300gr. of preferred boiled meat, кинза - 1 пучок, 2 Cloves of Garlic, Mayonnaise to taste, Salt and Pepper to taste.


Instructions:
Combine eggs and milk. Make an omelet. Chill the omelet.
Cut the omelet into thin spaghetti-like strips.
Cut the meat into ¼” cubes.
Finely chop the dill and the garlic.
Combine the cut omelet strips with the meat, garlic, and dill. Mix all the ingredients together.
Add mayonnaise and mix.
Add salt and pepper to taste.

Offline mendeleyev

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Re: Russian salads
« Reply #29 on: April 13, 2008, 03:52:50 AM »
Egg Salad with Shrimp

Serves: 12

Ingredients:
12 Eggs, 450g of peeled shrimp, Mayonnaise, salt, pepper, paprika to taste. 


Instructions:
1. Boil the eggs.
2. Dry the shrimp. Be sure that you’ve removed all the extra liquid from the shrimp; otherwise, the salad will be too liquid.
3. Peal the hardboiled eggs and chop them into tiny bits. Be sure that they are very finely chopped.
4. Add a few tablespoons of mayonnaise. Mix the eggs and the mayonnaise together, keep adding the mayonnaise until the salad reaches the desired consistency.
5. Add salt and pepper to taste.
6. Add the shrimp.
7. Add the paprika for taste and decorative purposes. Chill prior to serving.