Archive for the ‘Russian Appetizers’ Category


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Russian Fresh Mushroom Salad (Gribnoi Salat)

Thursday, November 1st, 2007

150 gr. fresh mushrooms, in 3-5 mm slices
1 tablespoon grated onion
1 cup water
1 tablespoon lemon juice
4 tablespoons sour cream double cream
1 teaspoon fresh dill, chopped

In enamel, glass or stainless-steel saucepan, bring the water and lemon juice to a boil. Add the sliced mushrooms and cover the pan. Reduce the heat and simmer gently for 2 to 3 minutes.

Remove from the heat and drain the mushrooms.

Combine the sour cream, grated onion, salt, pepper and dill.

Add the mushrooms and toss lightly in the dressing until they are well coated.

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Russian Cooked Vegetable Salad (Vinegret)

Saturday, October 27th, 2007

Vinegret - Russian Cooked Vegetable Salad

2 medium beetroots, boiled, peeled, diced
4 medium potatoes, boiled, peeled, diced
3 pickled cucumbers, diced
2 ea carrots boiled, peeled, diced
½ can peas, drained
¼ medium onion, chopped
5 tablespoons canola (sunflower, soybean) oil
1 teaspoon Dijon mustard
Salt and pepper, to taste

Peel and cut vegetables when they are cool enough. Combine beetroots, potatoes, cucumbers, carrot, pears and onion in a large bowl.

Whisk oil and mustard in a small bowl. Add dressing to the vegetables and mix everything gently.

Add salt and pepper.

Refrigerate for 15-25 minutes before serving.

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Russian Fried Mushrooms in Sour Cream (Gribi v Smetane)

Friday, October 26th, 2007

50 gr butter
4 tablespoons onion, finely chopped
500 gr fresh mushrooms, thinly sliced
4 tablespoons dried bread-crumbs
100 gr sour cream

In a heavy stainless-steel skillet, melt butter over a moderate heat. Add onions and cook 5 - 10 minutes, or until the onions are gold and trans¬parent but not brown. Add the mushroom slices and cook for another 5 - 8 minutes. Gently stir occasionally. When the mushrooms are a lightly brown, sprinkle in the bread-crumbs and gently toss the contents. Remove the pan from the heat.

In a small bowl, beat the sour cream with a whisk for 2-3 minutes, then stir it into the hot skillet. Toss lightly until the mushrooms are well coated with the cream. Serve as a vegetable accompaniment to meat dishes.

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