Russian Christmas Holiday Recipes

A samovar for tea to accompany these great recipes.
A samovar for tea to accompany these great recipes. | Source

Russian and Ukrainian Recipes

I learned to make all of these recipes between the ages of 13 and 17 and I still love every one of them. My Russian teacher was from the Ukraine and described many dishes to us. She taught us some of her favorite recipes and sponsored a banquet in which we all brought our favorites from the list. It was a very good time and I saw and tasted many foods I had never seen before, including caviar. To my taste buds, black caviar reminded me of aluminum foil! - But, red caviar is delicious to me today. None of the recipes below contain caviar, but they are all delicious. Enjoy!

SALAT

[Potato-Vegetable Salad]

4-6 Servings

  • 1 Large potato
  • 1 Large carrot
  • 2 hard-boiled eggs
  • 1 Large cucumber
  • 1 medium yellow onion
  • 2 - 3 cloves of garlic
  • 8 oz. frozen peas
  • 8 oz. canned black olives, small and pitted, or sliced in the can.
  • 2/3 cup beef stew meat [chicken for special occasions]
  • 3 Tablespoons of mayonnaise
  • Salt to taste
  • White or black pepper to taste

  • Boil the potato and carrot in the skins, remove from heat when fork-tender and cool and peel.
  • Cut potato, carrot, cucumber, eggs, beef, and onion into small cubes.
  • Chop garlic fine or make a paste on your cutting board with the side of your chef knife blade by smacking it.
  • Mix vegetables and all else together.
  • Add peas and olives. Stir together with the mayonnaise.

Meat pancake - you can roll, it up if you like.
Meat pancake - you can roll, it up if you like. | Source

MEAT PANCAKES

Pancakes

  • 1 1/2 cups flour
  • 1 1/2 cups milk
  • 1/4 teaspoon of sugar
  • 1/4 oz. yeast
  • 1 Tablespoon butter
  • 1 Large egg
  • 1/4 teaspoon salt

  • Dissolve yeast in 1/4 cup warm milk and 1/4 teaspoon of sugar. Let sit till bubbles appear (about 15 minutes).
  • Add warm milk to make 1 cup and mix in 3/4 cup of flour (half of it).
  • Wrap the dough in a floured kitchen towel, replace in bowl and put in a warm place, uncovered, and let rise to three times its size..
  • After the dough is risen, add remaining milk and flour, salt, egg, and butter.
  • Wrap sough in a towel again and let rise 1-3 hours until doubled.
  • Preheat a frying pan at medium-high heat and then brush the pan with oil.
  • Make the first pancake and place on a warm platter, brush the upper side with butter and cover with a lid.
  • Repeat until batter dough is gone.

Meat Filling

  • 3-4 skinless/boneless chicken breasts [for holidays - delicious!] or 1/2 lbs beef
  • 1 medium yellow onion
  • 2 teaspoons soy sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon curry powder
  • Salt to taste

  • Bake or roast chicken or beef.
  • Dice the meat.
  • Chop onion fine and saute in peanut oil.
  • Add chopped meat and spices to the pan and keep warm on low setting .

Serving - Place a pancake on a plate, place 2 Tablespoons or small scoop filling on the pancake and fold it over. Top with sour cream and dill weed.

Kolachi
Kolachi | Source

KOLACHI

[I adore the yellow dough and the sweet fillings of this one]

Serves 12

  • 4 cups flour
  • 1 cup sugar
  • 1/2 cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 3/4 cup warm water
  • 2 packages dry yeast

  • Cream sugar, shortening, salt, and eggs.
  • Dissolve yeast in water and add to creamed mixture.
  • Add 1 1/2 cups of flour to yeast mixture.
  • Beat on low speed with electric mixer.
  • Stir in remaining flour completely until smooth and a ball is formed. Dough will be yellow because of the eggs.
  • Let rise in warm place for 1 -2 hours until double.
  • Stir dough well and turn out onto floured board and roll into a rectangle. Place filling at one and roll to other end, not too tight. Place on greased baking sheet and let rise 30 minutes, then brush top with sugar water solution.
  • Bake at 375 degrees (350 if using a glass baking dish) for 30 minutes or until brown .
  • Brush with melted butter and dust lightly with confectioners' sugar.

Raisin Nut Filling

  • Chop 2 1./2 pounds shelled walnuts
  • 1 lb raisins, regular or golden
  • Use a large bowl and mix nuts and raisins with your hands:
  • Add 16oz jar of honey and 2 cups sugar and mix with a mixing spoon

Prune/Apricot Filling

Use 1 cup of prunes and 3/4 cup dried apricots - add water to cover and simmer for 30 minutes til tender. Drain water; chop fruit, add 1/4 tsp. allspice; 1/2 cup sugar; 1 tbsp. lemon juice; 1 tbsp. lemon zest. Mix well.

Pirogyi
Pirogyi | Source

BOILED PIROGYI

[These are a lot like dim sum sausage pockets]

  • 1 3/4 cups flour
  • 2 egg yolks
  • 1/2 tsp salt
  • 2 Tbsp water

  • Mix flour and salt.
  • Combine egg yolks and water, mix with a fork and stir into dry ingredients.
  • With oiled hands, knead dough until elastic.
  • Let dough rest 45 minutes.
  • Roll dough out into a thin sheet,.
  • Cut out rounds with a drinking glass or a cookie cutter.
  • In center of each round place a teaspoon of filling.

Filling

  • 1 lb ground chuck
  • 1 medium onion, chopped
  • 1 Tbsp cold water
  • 1 teaspoon butter
  • Salt and pepper to taste

  • Combine ingredients and mix with clean hands.
  • Place filling in center of each dough cutout, fold over and pinch edges together.
  • Place half-moons on cookie sheet and cover with a towel while making more until filling is gone.
  • Drop into boiling salted water and simmer for 6-7 minutes until they float to the top.
  • Remove with slotted spoon and serve with sour cream and butter.

Source

© 2007 Patty Inglish

More by this Author


Comments 23 comments

Bob Ewing profile image

Bob Ewing 8 years ago from New Brunswick

there are soem tasty items here, I have not had good PIROGYI in some time.


Stacie Naczelnik profile image

Stacie Naczelnik 8 years ago from Seattle

Awesome. Thanks for sharing these.


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Thanks for the comments. I like the pirogyi baked int he oven as well. :)


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

Patty,

Those recipes are almost a cook book.

Pirogyi sounds like a must, I have never heard of it but am willing to put it to the test


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Thank you MrMarmalade, I hope you like them.


gabriella05 profile image

gabriella05 8 years ago from Oldham

I like to try all but I will first try the kolachi

Thanks for schering


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Good - let us now how you like it.


cool baby sonic profile image

cool baby sonic 8 years ago

good I`ll cgive you 2 ponits


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Like extra points after a touchdown?


cool baby sonic profile image

cool baby sonic 8 years ago

yes can I be in your club please?


cool baby sonic profile image

cool baby sonic 8 years ago

patty


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Hello, hello! Yes, please join my club and I will read your Hubs and join yours. :)


cool baby sonic profile image

cool baby sonic 8 years ago

ok


ReuVera profile image

ReuVera 8 years ago from USA

I love Pirogi. In Russian Pirogi with meat are called Pelmeni, and pirogi with potatoes are called Vareniki.

Have you ever tried Belyashi? -I mean those-

 http://hubpages.com/food/Belyashi-Grandmas-recipe-...


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Wonderful! - I have not tried them yet but will do so at Christmas, when I have my kitchen all to myself for 10 great cooking days. Thanks for that recipe!

Patty


Raven 8 years ago

Thank you so much! I have been looking for some of these so I can do my class report. You might not think a 9 year old girl would be on the inernet. Oh well, atleast my class could hear some cool news about Russia I am studying. But it's not easy. Go ahead! Laugh! Everybody laughs at me and I get enbarresed but I'm not enbarresed because I'm not there so there you go!

Raven

(P.S. I love to type!)

(P.S.P.S. The date is November 11th 2008)


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

We certainly will not laugh at you on Hub Pages.

I began studying Russian language and culture when I became only 12 years old.

Here are more recipes and things: http://hubpages.com/education/Counting-In-Russian

http://hubpages.com/food/Russian-Kulich


spryte profile image

spryte 8 years ago from Arizona, USA

*sighs with a smile on my face*

My grandmother was Ukranian and made the best pirogi I have ever had. Potato or cheese were my favorite ones. The Kolachi sound familiar...especially the recipe with the raisin filling...but I'd have to eat one to be sure :)


ReuVera profile image

ReuVera 8 years ago from USA

Patty, good luck to you with your Christmass cooking. Let me know how you'll like belyashi.


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

spryte - you have wonderful memories, so thanks for giving them to us here. I love the smells of the Russian and Ukranian kitchen.

ReuVera - I will report back to you favorably, I'm sure. Thanks!


JonasIsAwesome 7 years ago

I musy say...me and my family are Russian and those are probaly the BEST we ever had...thanks for sharing...


ILoveLife 7 years ago

UM WELL ACTUALLY...THOSE WERE UM...WHAT CAN I SAY...

AWESOME!!!!!!!!!!


Patty Inglish, MS profile image

Patty Inglish, MS 7 years ago from North America Author

Thanks for the encouraging comments! Kolachi is actually one of the best memories from high school.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    Click to Rate This Article
    working