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

November 2nd, 2009 by driver

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.

Posted in Russian Potatoes Dishes, Russian Vegetable Dishes
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Russian Potatoes Filled with Meat (Kartofel farshirovanniy myasom)

October 2nd, 2009 by driver

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.

Posted in Russian Potatoes Dishes, Russian Vegetable Dishes
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Russian Cabbage Baked with Sausage (Kapusta zapechenaya s sosiskami)

October 1st, 2009 by driver

500 g cabbage
5 g dill seeds
80 g bacon
80 gonion
200 g frankfurters
2 pickled gherkins
1 clove of garlic
4 potatoes
50 g oil
Salt and pepper, to taste

Add salt, pepper, dill seeds and some water to finely shredded cabbage and simmer briefly. Cut bacon into cubes, melt, add finely chopped onion, allow to become golden, then add strained cabbage, diced sausage frankfurters, gherkins and crushed garlic. Add slices of peeled potatoes. Add oil and place this into a greased dish. Bake for approximately 30 minutes in hot oven.

Posted in Russian Meat Dishes
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Russian pork escalopes stuffed with ham (Eskalop s vetchinoi)

September 1st, 2009 by driver

4 pork escalopes
4 slices lean ham
50 g oil
Salt and pepper, to taste

Batter:
2 eggs
2 tablespoons milk
50 g flour

Bash the meat, rub in salt and place a slice of ham on each piece. Prepare batter from beaten egg, milk and flour. Fold the cutlets, fix edges with a skewer and dip in thick batter. Fry in very hot on both sides.

Serve immediately with mashed potatoes.

Posted in Russian Pork Dishes
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