Traditional Russian recipes

APPLES UNDER SNOW 425* for 30 minutes

Separate 3 eggs. Whip egg whites into peaks. Set in refrigerator. Combine: 250 g. softened butter, 3 T. flour, 2 T. sugar and 1 t. soda in 1 t. Russian vinegar. Mix well by hand. Put a piece of dough in freezer. Pat rest of dough into bottom of greased pan. Layer 4-5 sliced and peeled apples on dough. Add 1 c. sugar to beaten egg whites. Spread over apples. Grate dough from freezer over top. Bake.

VARENEKE

Mix together 1 c. milk, 1 egg, dash salt and 3-4 c. flour. Roll out dough on floured surface very thin. Cut into circles using a glass. Make mashed potatoes (add sauté ed onions and mushrooms and grated cheese). Put a spoonful on half of the circle. Fold over and seal. Boil water in large pot. Add dumplings to the boiling water and boil for 3 minutes. Stir so will not stick. May freeze in a bag with flour and boil later.

VATRUSHKA (cottage cheese or jam cake) 400*

Mix together 1 c. butter, 2 T. sugar, 1 egg, 6 c. flour, 2 c. milk, 1 t. salt, 2 T. yeast to make a dough or use frozen dough. Let dough rise. Shape into rolls (1 oz. each). Put on a buttered baking sheet. Let rise 15-20 minutes. Make a depression and fill with cottage cheese filling or thick apricot, apple or plum jam. Brush edges with egg white. Bake.

COTTAGE CHEESE FILLING: 1 c. cottage cheese, 1-2 T. sour cream, 1 egg yolk, 1 T. sugar, pinch of vanilla sugar or a few drops of vanilla.

PUROSHKI 400* for 10 minutes

Use pie crust dough, bread dough or biscuit dough. Roll out thin. Cut into circles. Place filling on one side. Fold over and seal with fork. Bake. FILLING: Vegetables (ch., shredded and sauté ed) such as onions, cabbage, carrots, potatoes, mushrooms or cooked rice, grated cheese, ch. hard cooked eggs, cottage cheese, honey, nuts, cream cheese (Sahne) and seasonings

MEAT FILLING: 1 lb. ground beef, 1 small ch. onion, 1 ½ c. finely shredded cabbage, 2 T. beef bouillon, s& p

PELMENE

DOUGH: Mix 2 eggs and 2 c. water, 1 t. salt and flour. Roll dough very thin. Cut in circles. Put in filling. Fold over. Drop in boiling water until they float to the top. FILLING: 1 lb. ground pork, 1 lb. ground beef, garlic, 1 diced onion, s& p. Cook before putting the mixture in dough.

BORSH

Combine 2 liters water, 3 cubes beef bouillon, a piece of meat in thin strips, 5 cubed potatoes, 1 lb. shredded cabbage. Boil until vegetables are soft. In a skillet combine and cook until all is red: 3 diced onions, 2 diced carrots, 4 diced beets (or grated) and cut up tomatoes in 2 T. butter. Dump into pot. Add diced garlic, parsley, 2 bay leaves, S& p. Add more water. Boil 45 minutes. Serve with dob of sour cream or mayonnaise in each bowl.

RUSSIAN PANCAKES (BLINI) 8 servings

Mix ½ c. water, ½ c. milk, 1 egg, 1 c. flour, ½ t. salt, ½ t. pepper. Beat. Melt 1 T. butter in skillet. Pour ¼ c. batter. Cook until light brown. Turn. FILLING: Mix together 2 eggs, 2 T. sour cream, 1 T. grated orange peel, 1 T. roasted almonds, 1 ¼ c. raisins, ¼ c. sugar. Orange and almonds are optional. Spread 1/3 c. filling on each pancake. Fold in 2 sides and roll up. Melt 2 T. butter in skillet. Add pancakes and brown. Turn. Serve hot with sour cream and cinnamon sugar.

BLINI

Beat 3 eggs with ½ c. water and ½ c. milk, 1 c. flour and ½ t. salt. Beat until smooth. Melt 1 T. butter in skillet. Mix into the batter. Heat skillet 1 minute. Pour in 1/4 c. batter. Turn skillet to coat evenly. Cook until light brown, turn. Repeat with remaining batter, adding butter as needed (1/2 c.)

ALTERNATE: Beat 2 or 3 eggs, 1 T. sugar and ½ t. salt until frothy. Add 2 c. milk. Add flour to make a very thin batter. Add 2 T. oil quickly. Pour into a hot oiled pan. Cook on both sides.

FILLING: Mix together 2 eggs, 1 T. sour cream, ¼ c. sugar, ¼ c. raisins (Optional: ½ c. toasted almonds, 1 T. grated orange peel). Spread 1/3 c. filling on each blini. Fold in two sides, roll up. Melt 1 T. butter in skillet, brown blini. Serve hot with sour cream and sugar. Also jam, sauteed onions may be used.

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