Culinaria Russia: A Celebration of Food and Tradition by Marion Trutter

  • Russian yeast dough (Russkoye drozhzhevoye testo)

    from Culinaria Russia: Ukraine, Georgia, Armenia, Azerbaijan Culinaria Russia by Marian Trutter and Gregor M. Schmid

    • Categories: Bread & rolls, savory; Russian
    • Ingredients: yeast; milk; all-purpose flour; egg yolks; butter
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Mixed shchi with sauerkraut (Shchi sborniye)

    • ethedens on March 02, 2025

      Very good and fairly simple to do. Now that I've done as written, would be great way to use up leftovers. 4/5

  • Beet pancakes (Buryakovy dyruny)

    • mjes on September 24, 2019

      This is the recipe I was intending to make although I meandered through a grits/polenta recipe for the stuffing and a stuffed beet greens recipe to use the greens. Now I am ready to use the beetroots. The use of millet excites me. I loved the "pancakes" but found the batter a bit more difficult to work with than a standard flour recipe.

  • Stuffed beet leaves (Zavyvantsy z buryachynia)

    • mjes on September 24, 2019

      Beet greens stuffed with carrots and grits baked in stock and served with bacon and onion. Okay, in my house beets greens usually are eaten with a bit of vinegar. They disappear quickly. But beet greens do make a very nice wrapping for the stuffing and sweet carrots do meld well with grits. I'll probably use the recipe only for ethnic meals but it is a keeper.

  • Carrot salad with walnuts and apples (Salat z morkvy z orikhamy i yablokamy)

    • mjes on September 24, 2019

      This is a perfect marriage between two of my Mother's salads - one carrots and raisins, the other apple, walnuts and celery. Here I get carrots, apples, walnuts, and optional raisins. I went a bit light on the lemon as I suspected the quantity should depend partially on one's choice of apple.

  • Corn porridge with beans (Kalysha z kvasoleyu)

    • mjes on September 24, 2019

      This recipe combines two independent recipes. I made only the Kalysha recipe (corn grits/polenta) for use in stuffed beet greens. This is a simple "polenta" recipe made with milk and butter. The quality of your results depends on the quality of your grits.

  • Pasta pockets (Khinkali)

  • Stuffed apples (Khndzorov tolma)

    • mjes on September 09, 2021

      An apple with hamburger and rice filling? Yes, and the result is a dish that I can understand why others would love. I enjoyed it but not enough to get rid of two thoughts - one, wouldn't pork work better and two, is this a waste of wonderful baked apples that I love?

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 3848002132
  • ISBN 13 9783848002139
  • Published May 28 2015
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries Germany
  • Publisher H. F. Ullmann Publishing
  • Imprint Ullmann Publishing

Publishers Text

Pirogi, vodka and blini are familiar enough to many people, but what surprises might await us when we try ukha, khachapuri, or plov? Russia, aind the former Russian Empire, offer a wealth of culinary delicacies that are hardly known to us, a myriad of foods and flavors fed by the most diverse influences and cultures at the intersection of Orient and Occident. This book explores the extraordinary breadth of this fascinating, multicultural cuisine in informative texts written by selected experts with deep understanding of the countries, paired with impressive photography. Readers will find a generous selection of authentic recipes that invite them to explore this new culinary terrain up close and personal, through cooking, eating, and enjoying.

Other cookbooks by this author