VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS
This is one of the most favorite dishes of our family: vareniki (Russian pierogi or dumplings) filled with potatoes and fried mushrooms. Serve with sour cream mixed with fresh herbs.
Provided by nt_bella
Categories Main Dish Recipes Dumpling Recipes
Time 1h15m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
- Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
- Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
- Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
- Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
Nutrition Facts : Calories 56.1 calories, Carbohydrate 9.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 78.6 mg, Sugar 0.6 g
RUSSIAN FRIED POTATOES
My parents usually made this at breakfast with fried eggs and fresh garden salad. It's simple, easy and yummy! You can adjust the recipe accordingly. I personally love adding lots of garlic and onion, but that's just me.
Provided by Ukosherian
Categories Lunch/Snacks
Time 1h39m
Yield 2 frying pans, 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel potatoes.
- Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
- Slice potatoes, but not too thick. About two or three millimenter should do it.
- Place potatoes in a large bowl.
- Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
- Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
- Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
- Now, add the garlic and onion mixtures to each frying pan and mix it up.
- Wait until the potatoes are soft and browned.
- You're done! Enjoy!
Nutrition Facts : Calories 388.2, Fat 0.8, SaturatedFat 0.2, Sodium 1841.6, Carbohydrate 88.2, Fiber 9.6, Sugar 8.1, Protein 10.6
RUSSIAN POTATOES
A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
ZHARENAYA KARTOSHKA FRIED POTATOES RUSSIAN STYLE
Make and share this Zharenaya Kartoshka Fried Potatoes Russian Style recipe from Food.com.
Provided by MarraMamba
Categories Russian
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the onion, cut it in half and thinly slice it.
- Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
- Peel potatoes and julienne.
- Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
- Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
- Add dry mushrooms and cook for 10 to 15 minutes until golden.
- Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
- Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.
Nutrition Facts : Calories 511, Fat 20.8, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 76.5, Fiber 7.5, Sugar 6.2, Protein 7.4
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- Fried potatoes with mushrooms. The dish tastes best with freshly picked mushrooms, but generic mushrooms from a supermarket will also do. The dish has several secrets.
- Draniki. These are pancakes made with grated potatoes, onion, eggs and flour. Traditionally, they are served hot with sour cream. Sometimes minced meat or squash are added to the classic ingredients - this will be tasty, too!
- Vareniki with potatoes. This is a traditional dish common in Slavic cuisine, similar to Italian ravioli. Vareniki are served with fried onions, sour cream, finely chopped herbs or butter.
- Shangi. Shangi are small open pastries from the Urals with a topping that often consists of potatoes, eggs and butter. These round buns are even given to children at kindergarten.
- Meat stew with potatoes in a pot. Potato slices and pieces of meat and vegetables (carrots, eggplant, mushrooms, tomatoes, beans or peas) are baked in a ceramic pot in the oven.
- Baked potatoes with cheese and meat. A popular type of Russian fast food is a giant baked potato with grated cheese and butter inside. Cut in half, a baked potato can have a variety of fillings, from crab salad and pickled mushrooms to salted fish.
- Mashed potatoes. This is a classic, and it’s the main side dish in student canteens and at every dinner party. In Russia, a small amount of butter and warm milk are added to mashed potatoes so that they don't turn grey, and the potatoes are crushed with a masher (a blender is rarely used).
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- Potato salad with onion. Potato salad is common in American and German cuisine. On the Russian table it is also present, but not so common. The Soviet Book of Tasty and Healthy Food recommends making it the following way: Dress boiled and cubed potatoes with a mixture of vegetable oil and a small amount of vinegar, and sprinkle with dill, parsley, spring onion, salt and pepper.
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- Heat 3 tablespoons of the oil in a large nonstick skillet over low heat. Add the potatoes and cover tightly with a lid (See Note). Cook until the potatoes are starting to soften, stirring occasionally, about 5 minutes.
- Remove the lid, add the onion, and season with 1/4 teaspoon salt. Raise the heat to medium and cook until the potatoes are cooked through and crispy in places, stirring occasionally, about 15 minutes.
- Meanwhile, heat enough oil to lightly coat the bottom of a separate large skillet over medium heat. Add the mushrooms with 1/4 teaspoon salt and cook until they’re browned, stirring occasionally, about 8 minutes. Turn the heat off and stir in the garlic.
- Meanwhile, make the sauce by stirring all the ingredients together. Feel free to adjust the proportions to your taste.
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