Russian Recipes - Cold Salads

Russian Salads
If you want to prepare a Russian salad, then forget about tossed lettuce, tomatoes and cucumber. Russia is a cold country where energy packed root vegetables such as potato fill the dinner plate. This is a country where an avocado or banana costs more than a bottle of vodka because all tropical fruits have to be imported.
This gives us a traditional Russian salad - a salad with some bite. A typical salad is the Dressed Herring Under Fur Salad.

Ingredients:

• 2 herring (salted)
• 5 potatoes
• 4 carrots
• 4 beets
• 5 eggs
• 1 lb mayonnaise

Steps:

Bring a large pot of unsalted to the boil and add the potatoes, carrots and beets. Boil until soft, drain and set aside.
Skin the herring and remove any bones. Cut the fish into small bite size pieces. Take your serving platter and layer the herring on the bottom. Cover with a thin layer of mayonnaise.
Take the pototoes and mash them. Do no add butter or milk to the mash. Spread the potato as the next layer and cover with a thin layer of moyonaise. Repeat the process for the beets and 3 of the eggs. Top the dish with the remaining egg and put in the fridge (covered) for one hour before serving.

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Russian Recipes

Russia is home to a rich variety of recipes. This includes peasant foods, dishes influenced by Ottoman and Persian cuisine, and French-influenced dishes which originated during the Czarist period when Russian nobility was greatly influenced by French culture.
Some popular Russian recipes include:

• Borshch - A vegetable soup made from beets. Cabbage, potatoes or meat may optionally be added.
• Okroshka - A cold soup made from kvas (a traditional Russian bread drink). Meat, fish or vegetables may be used when preparing the soup, and black pepper, mustard or pickled cucumber are used to flavor the dish.
• Shchi - Cabbage soup. Carrots, meat, parsley and spices may be added. Apples, pickle water or sour cream ("smetana") may also be used to flavor the dish.
• Soljanka - A thick spicy soup containing fish, meat or mushrooms. Pickled cucumbers are used in the dish, as well as, usually, cabbage, cream, dill and mushrooms.
• Blini - Thin pancakes that may be topped with caviar or sour cream ("smetana").
• Katlyeti - Pan-fried meatloaves made from beef or pork.
• Studen - Jellied pork or veal. It may be eaten cold with garlic and sour cream ("smetana"), or as a garnish for other dishes.
• Beef Stoganoff - Sautéed beef in a sauce with sour cream.
• Veal Prince Orloff - Braised veal cut into slices, with pureed mushrooms and onions between the slices. The dish is topped with opped with bechamel sauce (white sauce) and cheese, and browned in an oven.
• Charlotte Russe - A dessert made by putting Bavarian creme (a custard flavored with liquer) on top of lady fingers (small light sponge cakes).

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