Russian Chopped Eggs With Onion Recipes

RUSSIAN CHOPPED EGGS WITH ONION

Steps:

• 1. In a large saucepan, boil 8 eggs for about 15 minutes. Remove and peel. Chop eggs very finely and set aside.
• 2. In a small skillet, cook the onion in 3 Tbsp. butter until light brown; stir in salt and pepper.
• 3. Combine the onion mixture with the chopped eggs; mix thoroughly and spread on the bread or toast of your choice.

BAKED PIROSHKI (RUSSIAN STUFFED ROLLS)

Steps:

• In a bread machine: place ingredients in the machine following the directions for the dough setting. Dough should be soft, sticking slightly to the pan as it kneads. Add a little water or flour to adjust dough consistency during the first knead as necessary.
• In a stand mixer: In the bowl of your stand mixer fitted with a dough hook, add warm milk and sugar. Stir until the sugar has dissolved. Sprinkle the yeast over top of the milk. Let stand for 5-7 minutes until the yeast begins to foam. Add 2 c of flour, the egg, softened butter, and salt. Mix everything together. Continue adding the last cup of flour, until the dough starts to come together. Knead the dough with the mixer on low speed for 3-5 minutes. The finished dough should be soft and almost sticky, but it should pull away from the sides of the bowl. (If it is too sticky, add a little more flour and continue to knead.) Remove the bowl from the mixer and cover it with a damp tea towel. Let it rise in a warm, draft-free place for 1 hour, until well doubled.
• While the dough is rising, make the fillings.
• Heat butter in a large, non-stick sauté pan. Add onions and mushrooms and sauté for 3-5 minutes, until soft. Add cabbage, salt, dill, and pepper. Continue to saute until the cabbage has softened, 5-7 minutes. Remove the mixture from the heat and transfer it to a medium bowl. Let the filling cool to room temperature before filling the rolls.
• In a large, non-stick sauté pan, brown the beef and onions together with the dill, salt and pepper, 3-5 minutes. Once the beef is cooked through, remove the mixture from the heat and transfer it to a medium bowl. Mix in the chopped hard boiled eggs, if using. Let the filling cool to room temperature before filling the rolls.
• Once risen, remove the dough from the bread machine or bowl and place it on a lightly floured surface. Roll it into a log and cut the log into 16 roughly even pieces. Roll each piece into a ball and then press it into a 3-4" circle.
• Fill the center of each circle of dough with a heaping tablespoon of filling. Gently pull the edges of the circle up and around the filling, pinching the edges to seal the filling inside. (Be sure to pinch the seam well, or else the filling will burst out during baking.
• Place filled piroshki, seam-side down on a greased baking sheet.** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes).
• When the rolls are nearly finished proofing, preheat the oven to 375F.
• Bake at 375F for 20-23 minutes, or until the tops are golden brown.

RUSSIAN CHOPPED EGGS WITH ONION

Steps:

• Chop eggs very finely.
• Fry onion until light brown and stir in salt and pepper.
• Mix in the butter.
• Spread on bread slices.

RUSSIAN EGGS WITH HORSERADISH SAUCE

Steps:

• Cut eggs in halves and place on a platter.
• Blend the rest of ingredients together and pour over the eggs.
• Chill for about 30 minutes before serving.

RUSSIAN EGG AND MUSHROOM SALAD

Steps:

• 1. Heat 3 Tablespoons oil in a 10-inch skillet over medium-high heat, and add mushrooms cook, stirring often, until browned,14-16 minutes. Transfer to a large bowl and set aside.
• 2. Heat remaining oil in skillet and add onion; cook, stirring often, until lightly caramelized, about 10 minutes. Transfer to bowl with mushrooms, along with dill and eggs.
• 3. Whisk together mayonnaise, mustard, and lemon juice in a medium bowl. Add to mushroom mixture and toss until evenly combined; season with s & p.

FRIED EGGS WITH ONION (UKRAINIAN / RUSSIAN)

Steps:

• Finely chop the onion. Brown it in the butter. Break fresh eggs over them. Sprinkle with salt. Fry.

CHOPPED EGGS AND ONIONS

Steps:

• Chop the onions and eggs together until almost able to spread, but leave some texture.
• Add salt, pepper, mayo, and lemon. Blend.
• Cover and chill.
• Toast bread, slice tomato and assemble sandwiches.