Russian Cookbook » Russian Potatoes Dishes

Russian Potato Pancakes ( Kartofelnie Oladiya)

driver — Thu, 25 Aug 2011 00:44:37 +0000

150 g potatoes, bailed and mashed
1 teaspoon rapid-rise dried yeast
200 g plain flour

100 g sour cream
75 g smoked salmon or salmon roe

Salt and pepper, to taste

Place the potatoes, yeast and flour in a large bowl with 200 g of lukewarm water; mix well.

Leave to rise in a warm place for about 25 – 40 minutes or until the mixture has doubled in size.

Heat a non-stick frying pan with 5 g of vegetable oil on a medium heat. Drop spoonfuls of mixture on to the pan and fry on each side for 3-4 minutes, or until golden.

Serve hot with sour cream salmon (roe). Garnish with dill.

Russian mashed potatoes baked with eggs and sauerkraut (Kartofelnaya zapekanka s yaitcom i kvashenoi kapustoi)

driver — Mon, 02 Nov 2009 00:09:44 +0000

750 g potatoes
30 g butter
200 ml milk
400 g sauerkraut
50 g bacon
70 g oil
50 g breadcrumbs
2 hard-boiled eggs
30 g butter
30 g grated cheese
Salt and pepper, to taste

Cut peeled potatoes into half, add salt, boil till tender, strain and mash with butter and milk till smooth.

Shred the sauerkraut, stir in diced bacon, add waterand simmer.

Grease a baking tin, sprinkle it with breadcrumbs and put in half of the mashed potatoes, followed by a layer of sauerkraut, chopped eggs and finish with the remaining mashed potatoes.

Sprinkle with oil and grated cheese and bake in hot oven till golden.

Russian Potatoes Filled with Meat (Kartofel farshirovanniy myasom)

driver — Fri, 02 Oct 2009 00:03:08 +0000

8 – 10 large round potatoes
1 soaked bread roll
250 g left-over roast or braised meat
80 g butter
1 small onion
1 clove of garlicl
2 eggs
50 g breadcrumbs
fresh dill
70 g oil
Salt and pepper, to taste

Peel the potatoes, cover them with boiling salted water and boil till almost tender.

Cut off tops, scoop out the middle and mince it. Add soaked roll and diced or minced meat.

Fry finely chopped onion and garlic ain half of the oil. Finally add eggs and allow them to set.

Fill the scooped potatoes with this mixture, sprinkle them with oil, garnish with dill and replace the cut off tops. Arrange potatoes in a greased dish, sprinkled with breadcrumbs, add some water and bake in hot oven till potatoes are soft and golden brown on the surface.

Vareniki

driver — Tue, 19 May 2009 21:33:27 +0000

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Russian Hake and Potato Salad (Salat iz heka s kortofelem)

driver — Fri, 11 Apr 2008 05:13:07 +0000

500 g hake fillets
1 cup fish (chicken) stock
1 bay leaf
500 g cooked potatoes, halved
1 red (bell) pepper, seeded and diced
2 spring onions (scallions), sliced
½ cucumber, unpeeled and diced
3-5 large red lettuce leaves

Salt and pepper, to taste

Dressing

½ cup Greek (strained plain) yogurt
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons capers

To garnish

2 hard boiled eggs, finely chopped
2 tablespoons chopped fresh dill

Put the hake fillets in a large, shallow pan with the fish stock and bay leaf. Bring to the boil then lower the heat and poach the fish gently for about 10 minutes until it flakes easily. Leave it to cool, then remove the skin and bones, and separate the flesh into large flakes.

Put the baby new potatoes in a bowl with the red pepper, spring onions and cucumber. Gently stir in the flaked hake and season with salt and pepper.

Make the dressing by stirring all the ingredients together in a bowl or jug. Season and spoon or pour over the salad. Toss gently.

Place a lettuce leaf on each plate and spoon the salad over it. Mix the finely chopped hard-boiled eggs for the garnish with the dill. Sprinkle the mixture over each salad.

Note:

You may also use halibut, sole or cod.