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Russian pilaf recipe

Pilaf, pilau, pulao or polao – all of these are [Плов] on russian 🙂

It’s a main course that came from Asia. We call it Uzbekistan pilaf but it’s pretty similar to other country cuisine. Just two main ingredients – meat and rice. But in fact the way you make it and some of other flavouring ingredients make it special. The most special, honestly, is make it on a fire.

When you try something special it gives you some new experience what fullfill your life with amazing memories. Don’t be in hustle – kepp in mind to enjoy your life right now!

This recipe is perfect to feed up 4 people.

Ingredients

  • 300-400 gr of pork or lamb meat
  • 3-4 Tbsp of sunflower oil
  • few onions
  • 1-2 medium carrots
  • 1 liter of water
  • 0,5 kilo of basmati rice
  • 1-2 garlic cloves
  • Salt and special mix of spices
  • Dill and green onion if you like it

Instructions

  1. Make a campfire and put the wok on it and preheat it. 
  2. Add sunflower oil, onion, carrot and meat.
  3. Then garlic and spices and cover everything with rice.
  4. Then pour 1 liter of water at the top and cover the wok.
  5. Keep maintain the fire and prevent it from burning.

When all the water wape out – pilaf is done! Enjoy the meal!

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Russian pancakes

Traditional weekends’ morning in russian families often starts from tempting aroma of frying thick pancakes. That makes sleepy children coming out from their beds directly to the kitchen. The same happens with the tourists, who join Samovartours team for hiking. They are coming out from their tents to a campfire to have fresh morning coffee with delicous russian desert.

cooking time – 20 mins. breakfast. 3 portions.

Ingredients

  • 1 egg
  • 200 gr. of flour
  • 1/2 tsp of salt
  • 2 tsp of sugar
  • 200 gr of yoghhurt or any thik soured milk product
  • 1/2 tsp of baking powder
  • handful of reisins
  • some vanilla
  • sunflower oil

Instructions

  1. Crack an egg to the bowl
  2. Add salt and sugar in it and mix it
  3. Pour youghurt into the bowl and mix again
  4. Slowly mix in the flour to get the thikness of porridge
  5. With the last spoon of flour add baking powder and vanilla.
  6. If you’d like reisin – put it to a hot water for 3 minutes, than let them dry before mixing it to the dough.
  7. Fry 5-6 pancakes on the pan at a time on middle fire with adding some oil each time.

Do not forget to share it! And if you end up with the last pancake on the plate and everybody is hesitating to have the last one – just turn of the light!

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Russian Borshch recipe

Borshch [Борщ] is a soup that open your soul to the love of Russia. Red as USSR flag it’s made of beetroots, beef, cabbage and potatoes. Slow-cooking the Borsch is part of the secret. All those flavours need time to properly settle in. This recipe for a 2 liters pot.

Ingredients

  • 300-400 gr of beef piece with bone
  • 1 big beetroot (or 2 small ones)
  • 2 medium potatoes
  • 3-4 Tbsp of sunflower oil
  • 1 onion
  • 1 medium carrot
  • 100 gr of cabbage
  • 2 bay leaves
  • 3 Tbsp of tomato paste
  • 1 Tbsp of 6% vinegar
  • 1-2 garlic cloves
  • Salt and freshly ground pepper
  • Dill and green onion

Instructions

  1. Instructions
  2. Make a beef broth. Just put meat in the pot with water. Add bay leafs and keep it on a slow fire about 2 hours. When the bone is easy to separate from meat – it’s ready. You need to remove meat from the pot and clean up the broth from the pieces of bones.
  3. Meanwhile the broth preparing you peal all of the vegetables and cut it.
  4. When you broth is done – add in the potatoes. Let them boil in there for another 10 minutes.
  5. Add in the cabbage, keep boiling.
  6. While everything is boiling, fry onion, then add the carrot, sliced beets in a pan on medium heat for 5 minutes, add in the tomato paste and 2-3 spoons of water or broth if needed. Aggregate 2 tablespoons of vinegar and heat for 7 minutes to mix in all the flavours.
  7. Add the beets and tomato paste to the broth. Stir with a wooden spoon and turn of the fire
  8. Add salt and pepper to taste likewise dill and green onion

Let it stay and reash in flavor for 15 minutes before you will serve it. Than enjoy!