Russian cuisine: The best recipes. Iuliia Nelidova

Okroshka

      Summer Soup: Okroshka is a cold soup that is perfect for hot summer days. It is made with kvass or kefir and contains chopped vegetables, meat, and herbs.

      Variety of Ingredients: Almost any fresh vegetables and leftover meat can be added to okroshka, making it a versatile dish.

      History: Okroshka has ancient roots and likely originated as a way to use up food scraps.

      These facts highlight the richness and diversity of Russian cuisine, as well as its connection to cultural traditions and history.

      Section 1: Appetizers

      Crab Stick Salad

      Crab stick salad is a light, delicious, and very easy-to-make dish that is perfect for a festive table or as an everyday snack. It combines the tender taste of seafood with the freshness of vegetables. Let’s go through how to prepare this salad and share some useful tips and interesting facts.

      Ingredients:

      Crab sticks – 200 g

      Chicken eggs – 3 pcs

      Fresh cucumber – 1 pc (you can also use pickled cucumber if desired)

      Canned corn – 1 can (340 g)

      Mayonnaise – 3—4 tablespoons (to taste)

      Fresh dill – a small bunch (optional)

      Green onion – 1 stalk (optional)

      Salt and pepper – to taste

      Directions

      Ingredient Preparation:

      Boil the eggs in boiling water for 10 minutes. After that, cool them under cold water, peel, and cut into cubes.

      Cut the crab sticks into pieces about 1 cm long. If they are frozen, let them thaw before cutting.

      Dice the cucumber into small cubes. If using pickled cucumber, be sure to taste it to avoid over-salting the salad.

      Mixing Ingredients:

      In a deep bowl, combine the chopped crab sticks, eggs, cucumber, canned corn (drained), and green onion.

      Add mayonnaise and mix all the ingredients until well combined. If necessary, add salt and pepper to taste.

      Serving:

      Transfer the salad to a serving bowl or a flat dish. For decoration, you can sprinkle finely chopped dill on top.

      Cooking Tips

      For a Richer Flavor: Try adding a bit of lemon juice or mustard to the mayonnaise in the salad. This will give it a fresh and slightly tangy kick.

      Texture: If you want the salad to be crunchier, add some fresh bell pepper or radishes.

      Prepare in Advance: The salad can be prepared ahead of time, but do not add the mayonnaise until serving to prevent it from getting soggy. Store it in the refrigerator in a sealed container.

      Interesting Facts

      History of Crab Sticks: Crab sticks were developed in Japan in the 1970s and quickly gained popularity worldwide. They are made from surimi – processed fish – which makes them affordable and accessible.

      Health Benefits: Crab stick salad can be low in calories if you use light mayonnaise or substitute it with yogurt. It’s a great option for those who are watching their diet.

      Variations: There are many variations of this salad. You can add avocado, rice, or even seaweed for a different taste and texture.

      Now you know how to prepare a delicious and appetizing crab stick salad. This dish will make a great addition to your table. Enjoy your meal!

      Herring Under a Fur Coat

      Ingredients:

      Herring fillet – 300 g

      Potatoes – 3—4 pcs (medium-sized)

      Carrots – 2 pcs

      Beets – 1—2 pcs (depending on size)

      Eggs – 3 pcs

      Onion (optional) – 1 pc

      Mayonnaise – 200 g

      Fresh dill – for decoration

      Salt and pepper – to taste

      Directions

      Ingredient Preparation:

      Boil the potatoes, carrots, and beets in their skins until cooked. This will preserve their flavor and nutrients. Cool and peel them.

      Hard boil the eggs (about 10 minutes after boiling). Cool and peel.

      Chopping:

      Cut the herring fillet into small cubes.

      Grate the potatoes and carrots on a coarse grater.

      Grate the beets on a coarse grater or cut them into small cubes.

      Separate the eggs into whites and yolks. Grate the whites, and you can mash the yolks with a fork.

      Assembling the Salad:

      On a flat dish, lay the first layer – half of the grated potatoes. Lightly salt and spread with mayonnaise.

      For the second layer, add the herring. Again, spread with mayonnaise.

      The third layer is the grated carrots. Lightly salt and spread with mayonnaise.

      The fourth layer is the grated egg whites. Spread with mayonnaise.

      The fifth layer is the grated beets. Spread with mayonnaise and carefully smooth it out.

      Finish the salad with the grated yolks, sprinkling them on top for decoration.

      Chilling:

      Refrigerate the salad for at least 2—3 hours, preferably overnight. This will allow all the flavors to meld and make the dish more flavorful.

      Serving:

      Before serving, decorate the salad with fresh dill. You can also add a few lemon slices for brightness.

      Cooking Tips

      For a Richer Flavor: Use pickled herring or add a bit of lemon juice to the mayonnaise. This will give the dish a fresh taste.

      To Prevent Beets from Coloring Other Layers: You can coat the beets with mayonnaise beforehand. This will prevent them from staining the other ingredients. However, in this case, the red color will not be as vibrant, and the salad will be less contrasting.

      For a Lighter Option: Substitute mayonnaise with Greek yogurt or mix them in equal parts.

      Interesting Facts

      Origin: Herring under a fur coat appeared in Russia in the early 20th century and quickly became popular on festive tables, especially for New Year’s and other celebrations.

      Symbol of Winter: Herring under a fur coat is associated with winter holidays and has become an integral part of Russian culinary tradition.

      Culinary Experiment: Variations of this salad exist in different countries. For example, in some regions, apples or peas are added, giving the dish a unique flavor.

      Enjoy