Blini (Russian Pancakes)

Widely popular Russian dish, especially eaten for a breakfast in Russia. All kinds of fillings are possible sweet or savory.  Pancakes with jam, pancakes with mushrooms, pancakes with caviar, and many others.

The "blini," as they're known in Russian, aren't exactly pancakes. They're more like crepes, cooked on a round griddle, spread thin and then folded over several times with the filling inside.

Blini are as Russian as vodka, a pillar of Russian cuisine (a generous term) found everywhere from street stalls to Moscow's poshest restaurants.

Today’s recipe Pancakes with tuna.

For this recipe you will need:

6 plain pancakes

100g canned tuna in oil

2 boiled eggs

Some chives or spring onion

Salt, black pepper to taste

Method:

Chop eggs and spring onion, place chopped egg in a bowl.

Chop spring onion and add to eggs in a bowl. (Use the round herb knife if you got one)

Now add the tuna in the bowl, season with salt and black pepper then mix all well together.

Put two tablespoons of the filling on each pancake and fold into parcels.

Tight the parcels with string of cheese, parsley, chives or spring onion.

You can serve ready pancakes cold or warm.

To serve them warm, simply fry pancake on the frying pan with table spoon of oil over medium heat for couple minutes.

Please for more instructions check out this video recipe:

thank you.

 

Chicken noodle soup with tarragon.

Chicken noodle soup with tarragon in 2 easy steps.

Ingredients:
2 skinless, boneless chicken breasts
1.2 litres water or chicken stock
3 carrots cut into 5mm slices
85g vermicelli
Salt and pepper
Fresh tarragon leaves to garnish


Step one:
Place the chicken in a large saucepan, add the water and bring to a simmer. Cook for 25-30 minutes. Skim any scum from the surface, if necessary. Remove the chicken from the liquid and keep warm. Continue to simmer the liquid, add the carrots and vermicelli and cook for 5 minutes.

Step two:
Thinly shred the chicken and place in warmed serving dishes. Season the soup to taste with salt and pepper and pour over the chicken. Garnish with tarragon and serve immediately.

 ------------------------------------------------------------------------------------------------------------------

 Another my soup recipe you can find below, check it out, very nice easy and tasty soup recipe!
 Homemade chicken noodle soup recipe (low fat)

 

Leek and Potato Soup in 2 easy steps! (Classic vichyssoise)

This classic recipe for the delicious Leek and Potato Soup, very simple to make and very tasty. 
Make a double batch and freeze half for later. Also the chilled version of this soup is a classic vichyssoise. Enjoy!

Ingredients:
55g butter
One onion, chopped
3 leeks, sliced
225g potatoes cut into cubes (2cmx2cm)
850ml vegetable stock
150ml sour cream
Salt & pepper
Fresh parsley, to garnish
Crusty ciabatta bread, to serve with.

Step one:
Melt the butter in a large saucepan over a medium heat, add the onion, leeks and potatoes.
Then sauté gently for 2-3 minutes, until soft but not brown. Pour in the stock, bring to the boil, and then reduce the heat and simmer, covered for 15 minutes.

Step two:
Remove from the heat and liquidize the soup in the saucepan using a hand blender or whisk until smooth. Season to taste with salt and pepper and serve in warmed bowls. Swirl with sour cream, garnish with parsley and serve with crusty bread.

For more delicious dishes please visit my youtube channel! Thank you

Russian Style Courgette (Zucchini) mini pancakes / oladi recipe

Russian Omelette, Baked Cafeteria Egg Omelette (Recipe From Soviet Union...

Russian Style cooking: Baked Cafeteria Omelette recipe.

This recipe is adapted from ГОСТ (set of technical standards in USSR), so this omelette is from my childhood. It is a very common breakfast in Soviet Russians school cafeteria.
They used to make it on huge baking trays and cut off the portions with a special spatula. It was browned on the top and was not losing the volume once on a plate, as usually happens with top-stove omelettes. We called it omlet (омлет).
The texture is light and delicate, it makes a very pleasant Sunday breakfast.

Vinegret – Russian traditional vegeterian salad with beetroot

How to boil vegetables for salad:
Place beets, potatoes, and carrot into a large pot, cover with cold water seasoned with salt, cover with a lid, bring to a boil. Reduce heat to medium-low, partially uncover, simmer until vegetables are tender, but not mushy. After the water boils, the carrot takes 20 minutes, potatoes take 30 minutes, and the beets take about an hour. Note that the beets never get as tender as potatoes, so if a knife pierces them easily, they are done.

Cool and peel the beets, potatoes, and carrot. Their skin will slide off quite easily, so you don't need a peeler. Use a paring knife for potatoes, carrot, and beets.

Vinegret – Russian traditional vegeterian salad with beetroot.
Not to be confused with the word “vinaigrette,” vinegret is a distinctively Russian twist on the traditional vegetable salad. The most obvious difference is that, unlike leafy salads with lettuce or spinach, vinegret uses boiled potatoes and chopped beets, giving it a bright red or magenta – rather than green – appearance. It’s a favorite food of many Russians, normally eaten during the holidays (especially New Year’s Eve), but many claim they could eat it every day.

http://www.youtube.com/user/Zatteya

Russian cuisine and cooking recipes,

The place for lovers of delicious dishes and culture of the Russia.

In my Russian recipes playbook you'll find a great number of palatable dishes (main courses, desserts, salads etc.)

from ancient times to the present. With my help you'll taste the most popular ethnic dishes of Russian, Ukrainian,

Belarussian, Georgian, Armenian and other cuisines.

https://www.facebook.com/lerianna.rich/media_set?set=a.1455282601382190.1073741830.100007013924264&type=1&pnref=story