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

  • 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
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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?

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  • ISBN 10 3833119209
  • ISBN 13 9783833119200
  • Published Nov 30 2007
  • Format Hardcover
  • Page Count 372
  • Language English
  • Countries Germany
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

Most people have heard of blini, borscht and pirozhki (relatives of the pirogi), but what's the story behind these traditional Eastern European dishes? While vodka, caviar and Crimean sparkling wine found their way onto the shelves of Western European supermarkets a long time ago, Russian cuisine is just starting to be discovered. This new book in the popular "Culinaria" series presents an extraordinarily varied and fascinating multi-ethnic cuisine. This book helps you learn about the great variety of Russian appetizers, called pelmeni; how Ukrainian ravioli are made; warenyky, the Georgian national dish, or chatschapuri, the traditional Armenian festive meal; or about Azerbaijan's summer fresh vegetable dishes.In this stunningly illustrated volume, the authors present you with the entire range of cuisine enjoyed in this fascinating part of the world, enticing you to discover new culinary terrain!

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