Russian Christmas Holiday Recipes
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!
- 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.
Regional Holidays To Enjoy
- 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.
- 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.
[I adore the yellow dough and the sweet fillings of this one]
- 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
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.
[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.
- 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.
© 2007 Patty Inglish
More by this Author
White Russia is just north of Ukraine and offers its own delicious version of regional recipes. Some cooks enjoy preparing these easy recipes at Christmas and during the longer Winter Holidays, but they are good in any...
Russian traditions for baking and coloring eggs are different from other Slavic traditions and fun to learn. Natural ingredients can make the best egg dyes!
After writing resumes, cover letters, and job applications, candidates hope to interview well, impress the hiring officer, and secure the job. Here's what to avoid saying during the interview.