Stack Exchange Network

Stack Exchange network consists of 175 Q&A communities including Stack Overflow, the largest, most trusted online community for developers to learn, share their knowledge, and build their careers.

Visit Stack Exchange

Questions tagged [russian-cuisine]

The tag has no usage guidance.

1
vote
1answer
439 views

Making sauerkraut with fish sauce instead of salt?

Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Salt. + Aromatics Rid of surface bacteria,...
4
votes
1answer
454 views

Raw Eggs in Hot Black Tea: Common in Ukraine? Correct Preparation?

I just heard an account from someone who studied in the Soviet Union in the late 1950's, early 1960's. She said when she was served given a glass with a raw egg in it, and then very hot black tea was ...
3
votes
1answer
133 views

Kind of Russian pierogi

When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had as being round like a baseball with at ...
11
votes
4answers
13k views

Exactly how much is “one glass”, in Russian recipes?

In many many Russian recipes, measurements call for one glass or this one glass of that. One glass in Russia, appears to be a similar concept to what one cup is in United States. But here lies a ...
3
votes
1answer
1k views

How are beef cuts labeled in Russian?

I looked up cut of beef on Wikipedia. There are no Russian names for cuts. I'm wondering what they're all called in Russian.
4
votes
1answer
750 views

Russian Vobla - ratio for the brine?

A few years ago I had the pleasure of meeting several people from Moldova who were briefly living here in the USA. One of the fun things we did was a sort of "culinary exchange" where they'd cook ...
1
vote
3answers
3k views

Why does my beet kvass taste bad?

I took 4 medium beets, chopped them up in a medium dice, put the beets in a 1-gallon Pickl-It jar. I added 1 ½ tablespoon unrefined sea salt, added filtered water to ½ inch below lid, and closed with ...
1
vote
2answers
420 views

How to make beet kvass in Winter?

I often make fermented beet kvass. This was going well in summer, but now in the colder weather the environment is too cold for the kvass to ferment properly. The home temperature is 60F, but the ...
12
votes
3answers
2k views

How did/do the Russians make carrot tea?

A while ago I read a book about the Russian Civil War (it was Blood on the Snow by Emanuel Litvinoff) in which the characters frequently drank coffee made out of acorns and tea made out of carrots. I ...
2
votes
1answer
11k views

What's the difference between stroganoff and goulash?

I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining properties of each that set them apart as ...
3
votes
3answers
10k views

Good thread for tying meat

I want to prepare kotlet de volaille. It'a a bit like Cordon Bleu, but using the natural pocket in chicken breast, and inside is just butter and fresh herbs. I thought about tying the meat with a ...
4
votes
2answers
10k views

How do I make authentic Russian black bread?

I am interested in making the dense pungent black bread that is traditional in Russia. Recipes for black bread are varied and seem to disagree with one another. Too many of them make spongy, ...
11
votes
2answers
2k views

What would convert this chili recipe into a Russian chili?

Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took a traditional recipe and modified it a ...
2
votes
2answers
1k views

How to cook pelmeni in the microwave?

Is it possible to cook pelmeni (пельмени) — Russian meat dumplings — in the microwave without any precooking either in pot or on pan? What are the steps?