Russian Monday: "Lenivie Golubtsy" - Lazy Style Cabbage Rolls

Nobody knows exact origin of golubtsy (pronounced in Russian as “go-loob-zy”), i.e. Russian traditional stuffed cabbage dish, neither origin of its name. One thing is for certain – this dish is tasty, satisfying and impossible to get bored with due to tens of variations of the same recipe. One of such variations is named “lazy golubtsy”.

Russian Monday: Borscht with Chicken & Egg

Anyone who ever lived in Russia or Ukraine knows what Borscht is. It is very famous and favorite soup of many. There is a good number of different Borsht recipes in the world and I also have a few on my blog: Vegetarian Borscht, Chilled Borscht, Beet Soup with Sweet Potato, Borscht with Turkey Meatballs - just take your pick. Every time I cook this soup, I make it differently. This time I made Borsht with chicken broth and soft boil egg. I served it with a lot of fresh herbs and toasts. I cooked it yesterday for lunch, and my whole family were fed from one pot. Have a delicious Monday!

Turkey Broth With Dumplings

This heartwarming soup benefits from the long, slow cooking process of the broth in this recipe. It is a great way to use up any leftover turkey and it is perfect on its own as a light lunch, or served with bread for a filling and satisfying main meal.

Stuffed Peppers with Spicy Rice & Cabbage (Vegetarian)

Recently I have received a package of PROGRESSO sauces to use in my recipes. Today I was making vegetarian dinner for my husband and did not feel like spending much time in the kitchen. Luckily, I have roasted tomato sauce for my recipe in advance, and hence - cooked the dish in no time. There is always something special about stuffed dishes, it's like having the main ingredient with surprise flavors. Try not to over-bake the peppers, they are very nice when they still have a little crunch.

Russian Monday: Vegetarian Borscht

Beet is the main ingredient of this vegetarian borscht, and its flavor and color dominate this well-known soup. It is a classic of both Russia and Poland. Serve this rustic, vegetarian soup before a salad or other light main course. It goes well with whole-wheat bread.

Russian Monday: Vegetarian Stuffed Cabbage Rolls with Quinoa, Onions & Carrots (gluten & dairy free)

My recipe of Stuffed Cabbage Rolls became very popular, and now I would like to present you a liter version of the same. It is vegetarian, gluten free and, if you omit sour cream, it would be dairy free also. New Year always starts with new resolutions and eating healthy is often one of them. So why not to make healthy food to taste great as well? Stuffed cabbage rolls can be your main dish or side to roasted chicken or beef. Also this time I have used a different type of cabbage with softer texture and sweeter taste. All around, it is simple dish with many beautiful flavors.

Russian Monday: "Blintzes" with Cabbage - Stuffed Pancakes

A blin, blintchik or blintz is a type of thin pancake.

Pancakes are considered one of the most popular dishes in Russian cuisine. The story of their origin is shrouded in mystery. Some historians claim that yeast pancakes appeared in Russia at the very beginning of 11th century (years of 1005-1006). In according to one of the versions first pancake came out as a result of overheated oatmeal pudding, which turned flat and browned. According to another version by historian Prof. Pokhlebkin, pancakes have appeared much earlier, even before 9th century. Russian word for pancake, “blyn” seems to be corrupted version of “mlyn” - archaic word meaning “to grind” or “to mill” in Russian, as well as in number of other Slavic languages. Until Christening of Russia by King Vladimir in 988, pancakes were used as sacrificial bread during pagan rituals. Often those rituals were very cruel and violent when not only animals but sometimes people too were slaughtered as offering to the gods.

Russian Monday:"Golubtsy" Stuffed Cabbage Rolls

Stuffed cabbage or golubtsy (“go-lub-tzy”) in Russian is a dish of Middle Eastern as well as European cuisine. This name usually refers to ground beef mixed with boiled rice or buckwheat wrapped in cabbage leaves. However, there are many varieties of fillings and the dish is popular in a many countries – Azerbaijan, Armenia, the Balkan countries, Moldova, Russian, Turkey, and Ukraine etc.

Chicken Dumplings

These dumplings, when shallow-fried, make a good first course to a multi course meal. The can also be steamed and served as a snack or poached in large quantities for a complete meal.

Russian Monday: Cabbage Soup - Shchi

Last Sunday, at bloggers conference in Orlando, when people were finding out I was born in Russia they have been asking if I have any recipes of Russian cuisine on my blog. Apparently, I had none. I just thought that on the internet there are plenty of recipes of cabbage soup (pronounced as “sch-ee”), cabbage rolls (“go-lub-tsy”) and perogys (“pee-ro-gee”). There are tons of these things around I would not dare to say final products look really attractive. On the way home I have been thinking about all of this, about my hometown of St. Petersburg, about my mom’s home cooking and the fact that I have graduated from the Culinary Arts Institute years ago particularly in my hometown and not at any other place. I would love to stay close to my roots and I feel that my cultural background comes out anyways in all of my creations – recipes, photos and illustrations.

Summer Beet Soup - Chilled Borscht

Summer beet soup is a simplified version of borscht and is prepared in a fraction of the time. Serve with a spoonful of sour cream and a sprinkling of chopped fresh parsley. This is a healthy and refreshing vegetarian soup, which is just as good served either hot or chilled.

Egg Meatloaf and Coleslaw with Cranberries

Nothing says "comfort food" like a good old-fashioned meatloaf, and this recipe with eggs is no exception. Serve this highly flavored meatloaf with a glass of Pilsner beer for a change from wine.

Simple Cabbage and Beets Salad

Ingredients:

• 1/2 medium head green cabbage,thinly sliced
• 1 medium carrot, peeled and grated
• 3-4 small beets, peeled and grated
• 1/4 bunch scallions, finely chopped
• 2 Tbsp lemon juice
• 2 Tbsp avocado oil
• 1 tsp dry roasted tomatoes
• 1 tsp dry dill
• sugar to taste (optional)
• Salt and freshly ground white pepper, to taste 

Directions: 

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, dry roasted tomatoes, dry dill, pepper and salt. Whisk in the avocado oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.

In a bowl, combine the betts, carrots, cabbage, and scallions. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with slices of beet.

Cabbage Salad with Carrot, Apple, Cilantro and Sunflower Oil

When you are not sure what to serve, this cabbage salad provides the perfect solution, suitable for an informal meal with your family, working lunch with colleagues where a full meal is not required, or perhaps an after-theater supper with friends. Fresh, light and easily digestible, this salad is attractive, easy to prepare and sure to please.

Ingredients:

• 1/2 medium head green cabbage
• 1 large carrot
• 1 apple 
• 1/4 bunch fresh cilantro, leaves and tender stems, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp sugar
• 3 Tbsp sunflower oil
• 1 Tbsp poppy seeds
• Salt and freshly ground white pepper, to taste 
• hard boiled quail eggs for garnish

Directions:

To make the dressing, in a small bowl, whisk together the lemon juice, sugar, pepper and salt. Whisk in the sunflower oil. Set the dressing aside for about 10 minutes to allow the flavors to blend. Taste and adjust the seasonings.



Core and thinly shred the cabbage halves. Using a mandoline if desired, peel and thinly julienne the carrot. Very thinly slice the apple. In a bowl, combine the apple, carrot, cabbage, cilantro and poppy seeds. Toss thoroughly to distribute the ingredients evenly. Add the dressing, toss and garnish with hard boiled quail egg.

Borscht with Turkey Meatballs

My kids dont like beef shanks in the soup, so cook meatballs instead, and kids are so happy! Here is a wonderfully satisfying beet borscht, perfect for
an any weather day.



Ingredients for Borscht:

•  8 cups beef broth
•  1 large onion, peeled, finely chopped
•  3 large beets, peeled and shredded
•  3 carrots, peeled and shredded
•  1 large russet potato, peeled, cut into cubes
•  2 cups thinly sliced cabbage
•  3/4 cup chopped fresh scallions for garnish
•  3 Tbsp tomato paste
•  3 Tbsp red wine vinegar
•  1 teaspoon white sugar, or to taste
•  1/2 cup sour cream, for topping
•  Salt and pepper to taste
•  turkey meatballs

Ingredients for Turkey Meatballs:

• 1 pound ground turkey meat
• 1 small onion, grated
• 1 large egg
• 1/4 cup dried bread crumbs
• 1/4 cup chopped fresh Italian parsley leaves
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Direction for Turkey Meatballs:

Add the onion, egg, bread crumbs, parsley, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 inch-diameter meatballs.
Place on a large plate or baking sheet.



Direction for Borscht:

In large saucepan, simmer the beets, carrots, onion, tomato puree, vinegar, sugar and two cups of broth for 15 minutes. Stir frequently and cover when not stirring.
Add remaining 6 cups broth, cabbage, potato; bring to boil. Stir in meatballs, reduce heat, cover, and simmer until vegetables are tender and meatballs are cooked, about 20 minutes.



Season to taste with salt and pepper. Ladle into serving bowls, and garnish with sour cream and fresh scallions.