In the Kitchen/на кухне

[mendeleyev]

Щи (Shchi)

Using the suggestion from KenInUtah, lets look at Shchi next.

The popular soup known as "Shchi" has been around Russia since the ninth century, an import from the Greeks and Turks. Over the centuries a popular expression evolved which says, "Щи да каша — пища наша." (Translation: Shchi and Kasha are our foods.)



To pronounce this correctly, try saying "she" with emphasis on the "sh" sound and extending the "e" a little longer.





Here is the recipe from Russia Beyond The Headlines:

1) Cut the meat – put it in a pot with a whole onion and a whole carrot. Bring it to a boil, but don’t let it boil all the way so that the broth remains clear. If any foam forms, remove it.
2) Cut all the vegetables and then set aside to saute them later.
3) Stew the cabbage. The best way to stew it is in pork fat, but one can also use butter.
4) When the broth is ready, take the meat out and cut it into small pieces, removing it from the bone and then placing it back in the broth.
5) Add the potatoes and fried vegetables. Once the potatoes are boiled, add the cabbage and millet (if you want to make the soup thicker). Boil it for another 15 minutes and then turn off the flame.
6) Let it stand for at least an hour.

What is "millet?" If you are familiar with the term "kasha," then you've arrived at the right ingredient. If unfamiliar with kasha, then look for "millet" in a supermarket. This is a buckwheat grain grown primarily in India and Africa. There are two types found in Western markets, one of them is a course grain grown as a bird feed. Make sure to purchase the millet that can be boiled for human consumption, generally found in a grain aisle or whole foods section.

If unfamiliar with the term "gammon," here is a handy reference from the BBC: What’s the difference between ham and gammon? “Simply put, gammon is raw and ham is ready-to-eat. Gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. Once you've cooked your gammon, you can call it ham.

The original meat in this soup was often fish, but over time the ingredients have evolved to include things like carrots and spices. Some chefs say that Russian cooks tend to use beef more often, while Ukrainian cooks prefer pork.

[jone]

Щи (Shchi)

Using the suggestion from KenInUtah, lets look at Shchi next.

The popular soup known as "Shchi" has been around Russia since the ninth century, an import from the Greeks and Turks. Over the centuries a popular expression evolved which says, "Щи да каша — пища наша." (Translation: Shchi and Kasha are our foods.)



To pronounce this correctly, try saying "she" with emphasis on the "sh" sound and extending the "e" a little longer.





Here is the recipe from Russia Beyond The Headlines:

1) Cut the meat – put it in a pot with a whole onion and a whole carrot. Bring it to a boil, but don’t let it boil all the way so that the broth remains clear. If any foam forms, remove it.
2) Cut all the vegetables and then set aside to saute them later.
3) Stew the cabbage. The best way to stew it is in pork fat, but one can also use butter.
4) When the broth is ready, take the meat out and cut it into small pieces, removing it from the bone and then placing it back in the broth.
5) Add the potatoes and fried vegetables. Once the potatoes are boiled, add the cabbage and millet (if you want to make the soup thicker). Boil it for another 15 minutes and then turn off the flame.
6) Let it stand for at least an hour.

What is "millet?" If you are familiar with the term "kasha," then you've arrived at the right ingredient. If unfamiliar with kasha, then look for "millet" in a supermarket. This is a buckwheat grain grown primarily in India and Africa. There are two types found in Western markets, one of them is a course grain grown as a bird feed. Make sure to purchase the millet that can be boiled for human consumption, generally found in a grain aisle or whole foods section.

If unfamiliar with the term "gammon," here is a handy reference from the BBC: What’s the difference between ham and gammon? “Simply put, gammon is raw and ham is ready-to-eat. Gammon has been cured in the same way as bacon whereas ham has been dry-cured or cooked. Once you've cooked your gammon, you can call it ham.

The original meat in this soup was often fish, but over time the ingredients have evolved to include things like carrots and spices. Some chefs say that Russian cooks tend to use beef more often, while Ukrainian cooks prefer pork.

Damn, Mendy. 

Did you have to put this up there just before lunch.  I am highly susceptible to your suggestions.  This is no exception.

[mendeleyev]

 

[Doll]

This is my favorite ( I am from the South of Russia)

[mendeleyev]

That looks really good, Doll. 


For readers/viewers, the chef in this video uses Sunflower Oil. This is a very popular option in Eastern European/Asian cooking as it is grown and processed locally. Olive Oil is also popular, but most homes you visit will have a bottle of Sunflower Oil in the kitchen.

[mendeleyev]

It seems that given the weather, soups are a good idea for this time of year.

ГРИБНОЙ СУП (Mushroom Soup)

This is so simple that just about anyone can make it. All it takes is a list of ingredients, a little prep time, and with only basic effort you'll have a delicious soup!



In a little different twist, you will notice in Eastern European and Asian soups that often there is a mix of carbohydrates....such as the use of both potato and rice in this recipe. This will not be the only soup recipe with that kind of mix, and I have wondered if climate, and the need for extra carbs during winter might have played a historical role in some of these recipes.

Ingredients:
chicken broth
mushrooms (fresh/frozen/canned)
potato 3-4
rice 1 cup
carrot 1-2
onion 1
salt, pepper, bay leaf for seasoning.

Even if you don't read Russian on the screen overlays, you will understand this video.

[Doll]

Mendy is killing me! Please ban him- now  want this soup.
 

[mendeleyev]

Doll, this is very easy to make. You can do it! 

[Faux Pas]

My wife makes most of these. I especially like her mushroom soup

[mendeleyev]

Larry recently mentioned Natasha's Kitchen, and it is a valuable resource. So, this morning seemed like a good time to look over her latest offerings. Front and centre was her take on "kasha" (Каша). Kasha is a Jewish term that translates as "porridge." Often it is called гречка (grechka).




First, we need to discover what kasha is, and what it is not. Natasha says, "Buckwheat is a superfood that you may not know about. It’s definitely under-appreciated and under-utilized in the US, but everyone should know how healthy and scrumptious it is! I love it more than rice or quinoa. It’s also completely gluten free! It’s name is a little deceiving because it’s called buckwheat but there is no relation to wheat – none whatsoever!"

You can access step-by-step cooking instructions at this link.

Kasha is traditionally eaten not only for breakfast, but it a staple at every holiday. Here is a simple recipe video for breakfast cereal:

 
 
There are other ways to prepare kasha, in addition to serving it as a hot cereal. Some use it to make pancakes, or even to bake bread. An old Russian-Jewish recipe combines kasha with onions and pasta:

 
Western readers may find it in local Russian stores, or ask for it at health food stores, or large specialty supermarkets such as Whole Foods, etc.





 

[KenInUtah]

I made the Olivier Salad recipe tonight that was posted here earlier.  VERY Good

[mendeleyev]

Correction: member Siberia noted that the box pictured of Kasha is of the oatmeal variety, and not the more coarse buckwheat kaska. We will obtain a photo of the buckwheat variety.

[mendeleyev]

With thanks to Larry, Масленица (Maslenitsa) is often called "pancake week" (blini) or "cheesefare week" as it falls annually on the week just before Great Lent.



 
Great Lent is the 40 days of fasting before Easter, with no meat, fish, eggs, dairy, etc, consumed until Orthodox Easter.

Maslenitsa is also associated with the beginning of spring. It is celebrated in most of Eastern Europe and parts of Asia.




Interesting reading here: http://russiapedia.rt.com/of-russian-origin/maslenitsa/

[Doll]

 
 
There are other ways to prepare kasha, in addition to serving it as a hot cereal. Some use it to make pancakes, or even to bake bread. An old Russian-Jewish recipe combines kasha with onions and pasta:

 
Western readers may find it in local Russian stores, or ask for it at health food stores, or large specialty supermarkets such as Whole Foods, etc.

I've never seen this dish, never tried, never saw anybody cook it. Not even once
(Lived in Russia for 43 years)

[mendeleyev]

Perhaps you are not Jewish?

In the USA you will find a more open society, one willing to try things from various cultures. I'm not a tad surprised that you've never seen it. That however, doesn't mean that it doesn't exist--in Russia.

[Doll]

Perhaps you are not Jewish?

 .

I am not

[Boethius]

That dish is very common in Ukraine, including among Ukrainians. 


Another common way to serve buckwheat is in melted salo, sometimes with onions fried in the melted salo.

[mendeleyev]

I made the Olivier Salad recipe tonight that was posted here earlier.  VERY Good

Awesome, Ken! If you can master a couple of salads, and borsch, then you will have Russian women asking if you have a brother. 

[Doll]

That dish is very common in Ukraine, including among Ukrainians. 


Another common way to serve buckwheat is in melted salo, sometimes with onions fried in the melted salo.

Seriously? I've never seen it.
I got through many sites yesterday and didn't find a single recipe like this.
Anyway, it s NOT typical for Russian cuisine.

[Doll]

Ooooooopes- found it, it is Jewish, not Russian.
Каша варнишкес (kashe un varnishkes) — это традиционное блюдо восточноевропейских евреев, в переводе на русский — Гречка с лапшой.
Варнишкес (идиш) имеют родственную связь с украинскими варениками (от слова варить).
Каша варнишкес когда-то считалась праздничной едой, её подавали в Шаббат, Хануку или Пурим.
Хахааааааа опять ус отклеился

[Boethius]

Seriously? I've never seen it.
I got through many sites yesterday and didn't find a single recipe like this.
Anyway, it s NOT typical for Russian cuisine.

Yes, and Ukrainians eat it as much as do Jews.

[jone]

It would seem that someone has a vendetta for Mendy.  Perhaps his credibility is so strong that when it flies in the face of the obvious Russian falsehoods it is offensive to a radical nationalist who has put her entire happiness of being into the idea of resurgent Russia dominating the globe?  Personally, I have read Mendy now for a couple of years.  His take on events and culture is both balanced and believable.  I support his continued writings as a beacon of truth in a troubled Eastern European world.

[Boethius]

Kasha c shkvarkamy - common in Ukraine, unknown in St. Petersburg.

[Doll]

It would seem that someone has a vendetta for Mendy.  Perhaps his credibility is so strong that when it flies in the face of the obvious Russian falsehoods it is offensive to a radical nationalist who has put her entire happiness of being into the idea of resurgent Russia dominating the globe?  Personally, I have read Mendy now for a couple of years.  His take on events and culture is both balanced and believable.  I support his continued writings as a beacon of truth in a troubled Eastern European world.

What does it have anything with food?
I am just saying that that dish is not typical Russian. It is Jewish.

[Doll]

Shkvarki are bad for you but taste oooooooo good 
My dad is Belorussian, he loved stuff like that. Potatoes and salo- this is what they basically ate when he was a kid.
Draniki! He loved them a lot.