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Russian Christmas Holiday Recipes

Updated on November 9, 2015
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

Comments

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    • Bob Ewing profile image

      Bob Ewing 9 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 9 years ago from Seattle

      Awesome. Thanks for sharing these.

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

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

    • MrMarmalade profile image

      MrMarmalade 9 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
      Author

      Patty Inglish 9 years ago from North America

      Thank you MrMarmalade, I hope you like them.

    • gabriella05 profile image

      gabriella05 9 years ago from Oldham

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

      Thanks for schering

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Good - let us now how you like it.

    • cool baby sonic profile image

      cool baby sonic 9 years ago

      good I`ll cgive you 2 ponits

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

      Like extra points after a touchdown?

    • cool baby sonic profile image

      cool baby sonic 9 years ago

      yes can I be in your club please?

    • cool baby sonic profile image

      cool baby sonic 9 years ago

      patty

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 9 years ago from North America

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

    • cool baby sonic profile image

      cool baby sonic 9 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-

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

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

      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

    • profile image

      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
      Author

      Patty Inglish 8 years ago from North America

      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: https://hubpages.com/education/Counting-In-Russian

      https://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
      Author

      Patty Inglish 8 years ago from North America

      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!

    • profile image

      JonasIsAwesome 8 years ago

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

    • profile image

      ILoveLife 8 years ago

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

      AWESOME!!!!!!!!!!

    • Patty Inglish, MS profile image
      Author

      Patty Inglish 8 years ago from North America

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

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