Archive for the ‘Russian Vegetable Dishes’ Category


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Russian Baked Potatoes with Mushroom Topping (Pecheniy kartofel’ s gribami)

Thursday, November 29th, 2007

4 large baking potatoes
200 gr fresh mushrooms, chopped
1 onion, finely chopped
100 gr butter
1 egg
2 teaspoons dill
1 cup sour cream
4 tablespoons cheese, grated
1/2 cup buttered bread crumbs

Bake potatoes at 375°F (190°C) for 45 minutes, or until potatoes are tender, when pierced through with a folk. Slice lengthwise, scoop out and mash the pulp.

Lightly sate the mushrooms and onion in butter, then combine with the mashed potato centers, the egg, parsley and cream. Blend well, then return to the potato shells.

Generously top with the sour cream and garnish with the grated cheese and bread crumbs.

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Russian Ratatouille (Rotatui, Ovoshchnoe ragu)

Thursday, November 22nd, 2007

Russian Ratatouille

1 large eggplant, peeled and sliced into 1/3 inch rounds
3 large tomatoes, thinly sliced
1 large capsicum, cored, seeded and cut into rings
2 onions, thinly sliced into rings
2 medium carrots, chopped
5 clove garlic, minced
2 tablespoons dill, chopped
2 tablespoons parsley, chopped
1/4 cap oil
Salt and pepper, to taste

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.

Layer the eggplant, capsicum, tomatoes, carrot and onion in the dish.

Bake for 45 minutes until the top is nicely browned or until tender and soft.

Mix in garlic , add salt and pepper; and bake for further 5 minutes.

Serve slightly warm or cold, garnished with fresh dill and parsley.

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Russian Stuffed Eggplant (Farshirovannie baklazhani)

Thursday, November 22nd, 2007

4 medium eggplants
1 large red pepper (capsicum), cored and seeded
1 small onion, peeled
2 tablespoons cilantro, chopped
2 tablespoons parsley, chopped
2 tablespoons basil, chopped
1/4 cup celery leaves, chopped
4 garlic cloves, peeled and minced
1 hot red chili, diced
5 medium tomatoes
1/4 cup of corn oil
Salt and pepper, to taste

Cut eggplant in half lengthwise and scrape out most of the seeds.

Peel, seed and chop the tomatoes; dice the red pepper and the onion. Place them in a bowl with the minced herbs, celery leaves, garlic and chili.

Stir in the salt, pepper and 2 tablespoons of oil. Mix well.

Stuff the eggplants with this mixture and place in a large skillet. Add about 1/4 cup of water to the bottom of the pan. Drizzle the eggplant halves with the remaining to tablespoons of olive oil. Cover the skillet and simmer for about 1 hour.

To serve, slice each stuffed half eggplant in half lengthwise.

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Dill Pickles (Malosolenie Ogurtsi)

Wednesday, November 21st, 2007

20 small, ridged ог knobbly pickling cucumbers
2 litres water
3/4 cup kosher salt ог соаrsе sea salt
15-20 garlic cloves, unpeeled
2 bunches fresh dill
1 tablespoon dill seeds
2 tablespoons mixed pickling spice
Rinse cucumbers well in а bowl of cold water.

Put the water and salt in а lаrgе рап аnd bring to the boil. Turn off the heat and leave to cool to room tеmреrаturе.

Lightly crush each garlic clove, breaking the рарегу skin.

Pack the cucumbers tightly into four wide-necked, sterilized jars, layering them with the garlic, fresh dill, dill seeds and mixed pickling spice. Роur over the cooled brine, making sure that the cucumbers аге соmрlеtеlу covered.

Cover the jars and leave to stand at гооm tеmреrаturе for 4-7 days before serving.

Store in the refrigerator.

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