Cabbage is very popular vegetable in Russian cuisine.We make salads,we make soups,we make golupsi,piroshki,and braised cabbage.Cabbage is very nutritious and delicious! I prepare variety of cabbage salads often,because my whole family loves this vegetable.This salad crunchy,a little tangy with little sweetness from carrots and bell peppers.

1 cabbage

2-3 carrots

1 -1 1/2 red,yellow,or orange bell pepper

1 onion

1/4 cup vinegar

1 tablespoon salt

1 tablespoon sugar

1 cup oil + 1/2 onion round with tail or 1 small onion peeled

1 whole dry red chili pepper  or pepper flakes

Directions:

In a large mixing bowl,shred cabbage using a mandolin slicer.

Add sugar and salt to cabbage.Massage cabbage for a little.

Peel carrots and julienne thinly or grate them on top of cabbage.

Cut bell pepper in four equal parts.Slice bell pepper over carrots using a mandolin.

Peel onion.Cut onion in four equal quarters and slice thinly over bell peppers using mandolin slicer.

In a skillet or frying pan,heat oil with 1 small onion or 1/2 onion cut vertically(whole tail on) and chili pepper.Oil needs to get really hot (bottom of an onion should be really dark(black).

Meanwhile,pour vinegar over cabbage ,carrots,bell pepper ,and onion.

When the oil is ready and really hot,Pour it over the salad on the onions.

Mix until all the ingredients well combined.

This salad can be served right away or for best results next day.Can be stored in a glass jar for a week or so.

 

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Thanksgiving is a planned-ahead holiday dinner with a turkey being the superstar.The first recipe came from my mother-in-law that has been used for many many years.Turkey always comes out tender,moist,and full of flavor.It requires minimum ingredients and very easy roasting method.I like to make this turkey stuffed with Buckwheat(grechka) or rice and mushrooms.My personal pick is buckwheat.

Second recipe is adapted from Anne Burrell (tastebook.com).The turkey is brined in a herby salty solution for 3 days.Then the turkey is rubbed with herby butter and left uncovered in the fridge for another day/night.So it requires 4 days in advance to prepare.It is roasted uncovered and requires basting every 30 minutes.The skin comes out very browned and crispy.The pan juices are used to make a delicious gravy.

Recipe #1-

1 turkey (12-15 lbs)

2-3 garlic bulbs peeled and crushed through garlic press + 1 peeled(not crushed)

1 1/2 cup mayonnaise

2 tablespoons salt

2 tablespoons black pepper

1 oven bag(recommended) or foil.

Stuffing-

2 cups rice or buckwheat

1 onion finely chopped

1 carrot grated

1 1/2 cups sliced mushrooms

oil for sautéing

salt and pepper.

 

DIRECTIONS:

Rinse and pat dry turkey with paper towel.

Combine mayonaisse,garlic,salt and pepper  a bowl.

Carefully separate the skin on breast and thighs.Make little slits in the turkey breast (going under  the skin)Insert garlic cloves from one garlic into the breast.

Apply garlic-mayo mixture under the skin,inside and all over the turkey.

Prepare stuffing-

Cook rice or buckwheat halfway with 1/2 teaspoon salt.

Heat oil in a skillet or sauté pan.Add onions and carrots.Sauté until onions are soft.Transfer onions and carrots from skillet to rice/buckwheat.

Add a little oil to the skillet.Throw in mushrooms.Saute them until all liquid is absorbed.Transfer  mushrooms to rice/buckwheat.

Mix rice/buckwheat with mushrooms,onions,carrots and black pepper.

Stuff turkey with rice/buckwheat stuffing inside including filling in the space on the leg/thigh.

Tie the turkey legs together with cooking twine.

Place the turkey in a oven bag ,then on the roasting pan.

Refrigerate for 3 days.

Heat oven to 425 degrees.Roast the turkey for 30-40 minutes then reduce heat to 350 degrees.

Roast turkey for approximately 3 – 3 1/2 hours. Pour pan juices all over the turkey and stuffing.Strain pan juices,separate the fat and use the juices to make gravy if

desired.

*In case you need to expedite marinating process,cut little slits all over turkey.Marinate 24-48 hours.

 

Recipe #2-

FOR THE BRINE
3/4 cup kosher salt

1/3 cup sugar

2 onions, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

3 celery ribs, cut into 1/2-inch dice

1 whole garlic bulb, cut in half equatorially

1/2 bunch of fresh rosemary

1/2 bunch of fresh sage

2 tablespoons coriander seed

2 tablespoons fennel seed

6 bay leaves

1 teaspoon crushed red pepper

FOR THE HERB BUTTER

1/2 pound (2 sticks) unsalted butter, at room temperature

1/2 bunch of fresh rosemary, leaves finely chopped

1/2 bunch of fresh sage, leaves finely chopped

Kosher salt

FOR THE GRAVY
2 onions, cut into 1/2-inch dice

2 carrots, cut into 1/2-inch dice

2 celery ribs, cut into 1/2-inch dice

4 cloves garlic, smashed

1 thyme bundle

3 bay leaves

2 quarts chicken stock

3/4 cup all-purpose flour

2 cups dry white wine

PREPARATION

TO BRINE THE TURKEY

1. In a container large enough to accommodate all the ingredients including the turkey, combine 2 gallons water with the salt, sugar, onions, carrots, celery,garlic, rosemary, sage, coriander seed, fennel seed, bay leaves, and crushed red pepper. Stir to combine.
2. Submerge the turkey in the brine. Cover and refrigerate for 3 days.

TO PREPARE THE TURKEY FOR ROASTING

1. The night before you are planning to roast the bird, remove it from the brine and pat it dry with paper towels.
2. In a small bowl, combine the butter, rosemary, sage, and some salt. Using your fingers, carefully work your way under the skin of the turkey to separate it from the breasts and legs.
3. Massage the herb butter under the skin of the breast and legs, then all over the outside of the bird as well.
4. Tie the turkey’s legs together with cooking twine.
5. In the bottom of your roasting pan, for the gravy, combine the onions, carrots, celery, garlic, thyme bundle, and bay leaves. Season with salt.
6. Place the turkey on top of the veggies and put in the fridge overnight uncovered.This allows the skin of the turkey to dry out and creates a gorgeous, brown, crispy skin.
7. Preheat the oven to 450°F.
8. Pour 2 cups of the chicken stock into the roasting pan and put the turkey in the hot oven for 35 to 40 minutes, or until the turkey becomes beautifully browned.
9. Reduce the heat to 350°F. Baste the turkey with the pan juices and rotate the pan every 30 minutes for the remainder of the cooking time. Think 17 minutes per pound .(About 3 – 3 1/2 hours for 15 lbs.)
10. If the turkey starts to get too brown, tent it loosely with aluminum foil. . Transfer turkey  to a rimmed baking sheet, cover it loosely with aluminum foil, and let rest for at least 30 minutes.

TO MAKE THE GRAVY

1. Using a mesh strainer, strain the veggies out of the cooking liquid over a large bowl and allow the fat to rise to the top of the cooking liquid. Discard the veggies. Save the roasting pan, but don’t wash it — you still need it.
2. Skim the fat off the surface of the cooking liquid. Place the roasting pan directly on a burner, add the skimmed fat to the pan, and bring it to medium heat.
3. Whisk in the flour and cook the mixture until it has the consistency of wet sand. Whisk in the wine and cook for 4 to 5 minutes.
4. Add the reserved cooking juices and the remaining chicken stock to the flour mixture. Bring the liquid to a boil and reduce to a simmer . Cook until the mixture is the consistency of thick gravy, about 10 minutes. Taste and season with salt if needed.
5. Carve the turkey and serve with the gravy and mashed potatoes.

 

 

This yellow split pea soup is one of many traditional Russian soups.It’s very tasty,light,and healthy.

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I love to cook lentil soup for several reasons.My family loves it,Kids love it,it’s hearty-yet healthy,filling,and most of all its tasty.This recipe is light,flavorful and delivers your body with good stuff.

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If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

 

You can use this flour,regular white flour ,or spelt and almond flour.

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Zapekanka is a russian style cheese cake consisting of tvorog(farmers cheese) or ricotta cheese.This recipe is delicious and perfect for breakfast or for a dessert after lunch or dinner.It has only three ingredients which makes it very easy to make and serving it with strawberry or raspberry sauce is optional.

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Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or  served as a dessert at parties or any type of gatherings.

 

 

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These potato pancakes are delicious! And with just few ingredients it’s really simple and easy to make.This recipe is perfect to use left over mashed potatoes or you can cook up fresh mashed potatoes.I like to make them with fresh chives and cheddar cheese, coated with breadcrumbs for crispiness,pan fried and served with a dollop of sour cream.

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Lagman is a beef (lamb) vegetable noodle dish. Its one of the several Uzbeks signature dishes along with plov,manty, samsa and kebobs.There are different varieties of lagman ranging from using different kind of vegetables, meats and noodles.It’s one of my favorite childhood dishes that passed on to my family.

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Lovely clouds of meringue layered with smooth whipped cream and colorful sweet berries. This cake tastes light and heavenly.It’s always a hit at parties and perfect for spring and summer.

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Combination of tomatoes and eggplants is very popular in russian and Italian cuisine.They go perfectly together.This salad is delicious and simple to make consisting of  few ingredients.

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