Christina Nersesian - The Russian Style Cookbook

The

Russian

Style

Cookbook

The

Russian

Style

Cookbook

By: Christina Nersesian

All rights reserved. No part of this book may be reproduced or transmitted by any form or by any means, including electronic or mechanical.

Copyright 2018, Christina Nersesian. All rights reserved.

ISBN-13:

978-1985385054

ISBN-10:

1985385058

To my mom who loves to talk about Russia and the former Soviet Union.

Table of Contents

First Course..7

Second Course..41

Third Course82

Acknowledgments93

About the Author94

First Course

Grechka

Ingredients:

• 2 cups grechka (buckwheat)
• 4 cups water
• stick of butter, divided into 4 pieces
• 1 tsp. salt

Directions:

Clean the grechka and take out the black ones/stones. Wash with cold water then drain out water. Put the grechka on the gas with stick of butter divided into 4 pieces, saut on medium heat for 15 minutes. Then in another pan bring to a boil 4 cups of water. Now transfer the boiling water to the grechka. Add 1 tsp. salt stir and close lid. Cook until the water has evaporated. Enjoy!

Marinated Beet Salad

Ingredients:

• 4 beets
• Salt
• Black pepper
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 clove garlic
• tsp. Italian Seasoning

Directions:

Wash and cook the beets in water. After its cooked take out the skins of the beets with a knife and slice in cubes. In a separate bowl add onto the beets salt and black pepper, olive oil, balsamic vinegar, crushed clove of garlic, and Italian Seasoning. Mix well and enjoy!

Mashed Potatoes with Greens

Ingredients:

• 20-21 potatoes
• 1 stick of butter (4 oz.)
• Salt & black pepper to taste
• 2 bunch green onion
• 1 bunch dill
• 1 bunch cilantro
• 1 bunch parsley
• 1 tbsp. salt
• tsp. dried dill
• 1 clove garlic
• Optional: milk cup if no water

Directions:

Wash potatoes and peel them first. Cut into 4 pieces then boil. Boil potatoes until crumbling be sure to put in the boiling water the 1 tbsp. salt, tsp. dried dill, and the clove of crushed garlic. Afterwards, take off the gas and put in 1 stick of butter with the salt and pepper to taste. Mash it all together. Later, add in the chopped green onion, dill, cilantro, and parsley. Mix well and enjoy!

(Mashed potatoes with halibut)

Stolichnaya Salad

Salad Olivieh

Ingredients:

• 8 potatoes
• 3 medium carrots
• 5 eggs
• 24 oz. jar of pickles
• 6 cooked chicken breasts
• 1 lb. sweet green peas
• Salt and black pepper to taste
• Mayonnaise

Directions:

Boil the potatoes and carrots. Boil eggs separately until hard. Peel and dice all vegetables. Chop the eggs and chicken breasts into small cubes. Add the peas. Mix together with the mayo, salt and black pepper. Serve cold.

Note:

This recipe is versatile because you can instead of chicken use beef and it is great both ways. Enjoy!

(Beef)

(Chicken)

Russian Cucumber and Radish Salad

Ingredients:

• 7 Persian cucumber
• 1 bunch radish
• 1 bunch dill
• 1 bunch cilantro
• 1 bunch green onion
• Sour cream
• Salt and black pepper to taste

Directions:

Cut the Persian cucumber, and radish. Chop the dill, cilantro, and green onion. Add in the sour cream and salt and black pepper to taste. Mix well and serve.

Russian Lettuce Salad

Ingredients:

• head celery
• 9-10 Persian cucumbers
• 1 bunch Romaine Lettuce

Dressing:

• 2 tbsp. sour cream
• 3 tbsp. plain yogurt
• 1 tbsp. Dijon whole grain mustard
• 1 tbsp. Extra Virgin Olive Oil
• Juice of 1 lemon
• 1 tsp. salt
• tsp. black pepper

Directions:

Chop up all the ingredients add on the dressing mix and serve.

Marinated Mushrooms

Ingredients:

• Champignon mushrooms
• 3 tbsp. olive oil
• 4 tbsp. plain vinegar
• bunch cilantro, chop
• 4 cloves garlic, crush
• tsp. black pepper
• 1 tsp. salt
• 1 tsp. savory
• tsp. cayenne pepper (if desired)

Directions:

Boil water in a pot and put in the Champignon mushrooms for 3-4 minutes then wash with cold water. In another bowl put the rest of the ingredients together with the mushrooms. Mix well and put in the refrigerator for 2 days so the flavors get well incorporated with the mushrooms.

Jullien

Ingredients:

• 1 head onion
• 1 lb. Champignon mushrooms
• 1 tbsp. flour
• 2 cups half and half or milk
• Salt and black pepper to taste

Directions:

Saut the chopped 1 head onion with the chopped 1 lb. Champignon mushrooms. When you see that the saut is well done add 1 tbsp. flour and continue sauting. Add in the half and half or milk whatever is available slowly until there are no lumps. Stir well. Add in the salt and black pepper to taste and stir. Let this cook until it hardens and enjoy.

Sauted Russian Cabbage

Ingredients:

• 1 head onion
• 3 cloves garlic
• 2 carrots
• A couple of sticks of celery
• 3-4 big tomatoes
• 1 bunch parsley
• tsp. cumin
• tsp. coriander seeds
• head cabbage
• 1 tsp. salt
• Pinch of black pepper
• Pinch of crushed red pepper
• Pinch of turmeric

Directions:

Chop up the onion, carrots, celery, parsley, cabbage, and tomatoes. Saut the onion well and then add in the crushed garlic with the carrots, celery, cabbage, parsley, and all the seasonings. Saut for 5 minutes more and then add in the tomatoes and cook for 15-20 minutes. Stir well and enjoy!

Beet Salad