Tag Archives: Russian recipe

Russian eggs with tomato filling

Hard-boil eggs, let cool and put off. Then cut in half and press the yolks through a coarse metal sieve into a bowl. Stir in softened butter, cream cheese, pepper and salt to a smooth cream. In the refrigerator for a few minutes to cool. Meanwhile, carve the tomatoes and boiling water.


Remove the peel, remove seeds and cut the tomato into small cubes. Finely dice the onion and chop the chives into small rolls. Add the onion, tomato and chives mixed. Season with salt and pepper. Pour the mixture into the eggs pass. The custard filling into a piping bag and squirt the filling.

Decorate with some tomato mixture. The lettuce cut into thin strips and place on a plate in the middle of a lettuce nest. Serve the eggs on top and sprinkle with watercress around.


¤ 6 Eggs
¤ 100 g Cream cheese
¤ 25 g Butter
¤ Pepper, salt
¤ 1 Tomato
¤ 1 / 2 Onions
¤ 1 / 2 tbsp Chives
¤ 60 g Lettuce
¤ 6 tablespoons Cress

Serves 3 – 275 cal per serving, 15 mins Prep – 30 mins Total


The recipe for buckwheat blini ‘pancakes Gretschnewije “comes from Russia. Decrease of 1 / 2 L of warm milk about 1 / 8 fresh milk and dissolve yeast in it. Buckwheat flour in a bowl and press into the middle of a depression. Pour yeast solution into the hollow and stir with a little buckwheat flour from the edge into a dough.


Cover and rise in a warm place about 20 minutes let go. Remaining milk with sugar and salt to a boil while stirring. Milk from heat and let cool. Butter, egg yolks and milk lightly chilled buckwheat flour to give the Schusel and mix with the dough to a thick batter. Cover and let dough go about 60-90 minutes (depending on room temperature) until small bubbles form on the dough. Continue reading

Pancakes with salmon

Blinis with salmon are small pancakes that are baked in the traditional Russian cuisine made from buckwheat flour. The dough for the blinis with salmon should be prepared in time, so he has enough time to go and this is thick. Milk in a small saucepan and fill only lukewarm heat. Yeast in a small bowl and fill with 1 / 8 liter of lukewarm milk and sugar and stir until the yeast dissolves.


Butter and egg yolks into the remaining milk until lukewarm. Buckwheat flour in a mixing bowl and press to fill in the middle of a deep trough. If there are small bubbles on the yeast milk, pour it into the trough. The yeast milk with a little flour from the edge of a thick mix dough, sprinkle with flour and cover the bowl with a dish towel. The dough about 20 minutes in a warm place. Add the remaining milk and salt, cover the dough, stir well and let go another 60 minutes until the dough is thick. Continue reading

Beef Stroganoff

Beef Stroganoff is served in a creamy sauce with mushrooms and spaetzle. Very aromatic taste brown mushrooms. Peel and halve the mushrooms, depending on size, as previously seen in the picture into quarters, or. Peel onions and cut into cubes. Heat oil in a Dutch oven or roasting pan butter. Season the beef all around with pepper and salt and rub with a heaping teaspoon of mustard. The beef into the hot ghee and fry lay around vigorously.


The beef from the pan and lift to keep warm wrap in aluminum foil. Mushrooms and onions in the drippings and sear. The gravy deglaze with half of white wine, stir and add a bay leaf. The beef from the aluminum foil, place on the vegetables and add the collected meat juices. A lid and let the beef stroganoff simmer gently on low heat for at least 90 minutes. It is important that the gravy does not cook, so the beef is not tough. Gradually add the remaining white wine, so not too much fluid at once arises. Otherwise, one is from the cooking and braising beef is not tender. The beef stroganoff take out the casserole and wrapped in aluminum foil and let stand. Continue reading