Category: Entrées
Chebureki
This deep fried half-moon-shaped meat turnover with an odd name sometimes spelled Chiburekki, a large pot sticker of sorts, is popular in the southern parts of Russia and adjacent countries. [directions title=”Directions”] Prepare Dough for the Shells Combine the flour, eggs, 1 tsp. of salt, and ... more
Read moreSalad Olivier
It’s hard to imagine any Soviet or post-Soviet Russian holiday table without salad Olivier. The dish was invented by Lucien Olivier, a French chef at one of the fanciest restaurants in the mid-19th century St. Petersburg. The story of this salad is somewhat of a crime novel – the recipe ... more
Read morePasta Russian Navy Style
In its simplest form, Pasta (or Macaroni) Russian Navy Style is just spaghetti mixed with cooked ground beef and sautéed onion but here we enhanced it with pepper and scallion. The key to authentic flavor is to grind the meat after boiling it as opposed to sautéing fresh ground beef – a ... more
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