OKROSHKA (UKRAINIAN VERSION)
Make and share this Okroshka (Ukrainian Version) recipe from Food.com.
Provided by Member 610488
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
- Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
- Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
- Dice the cooled chicken breasts.
- Combine all the chopped vegetables. Toss the vegetables to mix well.
- Blend in the mayonnaise/buttermilk egg yolk mixture.
- Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
- Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
- Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
- When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.
Nutrition Facts : Calories 923, Fat 43, SaturatedFat 16.6, Cholesterol 465.1, Sodium 580.4, Carbohydrate 61.3, Fiber 6.6, Sugar 20.7, Protein 72.4
PASHKA
Pashka is a cheese cake-like dessert or breakfast food that is usually eaten with thick-crusted breads, but I like it plain, too. Though no cooking is needed, it does chill over night. My Bestemor has made this for me since I was a child and I have always loved it!
Provided by JACKIE_FETT
Categories World Cuisine Recipes European Eastern European Russian
Time 8h30m
Yield 10
Number Of Ingredients 9
Steps:
- In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.
- Gradually fold in sugar, lemon extract, vanilla extract, almonds and currants.
- Transfer the mixture to a shallow medium dish. Cover with a cloth, and chill in the refrigerator 8 hours, or overnight.
Nutrition Facts : Calories 400.8 calories, Carbohydrate 29.2 g, Cholesterol 74.8 mg, Fat 28.8 g, Fiber 1 g, Protein 8.4 g, SaturatedFat 16.6 g, Sodium 269.3 mg, Sugar 25.3 g
ZHARENAYA KARTOSHKA FRIED POTATOES RUSSIAN STYLE
Make and share this Zharenaya Kartoshka Fried Potatoes Russian Style recipe from Food.com.
Provided by MarraMamba
Categories Russian
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the onion, cut it in half and thinly slice it.
- Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
- Peel potatoes and julienne.
- Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
- Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
- Add dry mushrooms and cook for 10 to 15 minutes until golden.
- Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
- Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.
Nutrition Facts : Calories 511, Fat 20.8, SaturatedFat 2.8, Sodium 18.9, Carbohydrate 76.5, Fiber 7.5, Sugar 6.2, Protein 7.4
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