Skip links

Main navigation

masha-cooks

Rassolnik – Soup with Pickles

by Leave a Comment

The recipe for rassolnik varies from family to family and
region to region. Some include barley and potatoes and is so thick, a spoon can
stand up in it. Others are made with prime cuts of meat instead of kidneys.  What is common is the belief that rassolnik is
a hangover cure because rassol (brine liquid) helps the body to hold water and
counteract the dehydration produced by over-imbibing, which causes hangovers.
Keep it in mind since the holiday season is coming.

To speed up the process I use 10-minute barley from Trader
Joe’s. It saves time from soaking and cooking the grain. When choosing the
pickle, use the one that has no vinegar in brine. It has to be salty and
crunchy. I use Britt’s Pickles from my local PCC Natural Markets store.

Cooking time: 40 minutes

Serves 6-8 people

Ingredients:

  • 2 oz. dry porchini mushrooms (optional)
  • 1 onion
  • 2 medium carrots
  • 2 celery stocks
  • 2 medium size potatoes
  • 1 cup regular or 10-minute Trader Joe’s barley
  • 2 Tbs. butter
  • 1 pickled cucumber
  • 0.5 cup pickle liquid (rassol)

  • 2 qt. beef stock (store bought or homemade) 

  • Salt and pepper to taste
  • Bay leaf
  • Sour cream and parsley for serving

    • Directions

    If you use regular barley, cover it in with 2 quarts of
    water in a medium size sauce pan and bring to boil. Remove from the heat, wrap
    in a towel and let it stand overnight.

    Soak the mushrooms in 2 cups of cold water in a small sauce
    pan. Bring it to a boil and let it stand for 20 minutes.

    Meanwhile, prepare the vegetables by peeling and dicing
    onion and carrots. I use purple and orange carrots since they are in season.

    Heat the vegetable oil in a large pot and saute carrots and
    onions a little bit over medium heat. Add diced pickle and drained mushrooms,

    thinly sliced. Cook for 5 more minutes.

    Incorporate the mushroom liquids, beef stock, rassol and bring to boil. Throw a bay
    leaf and a few peppercorns. Add potatoes with barley and simmer 10-15 minutes
    until the potatoes are ready.

    Remove from the heat and let it stand for 10 minutes at
    least. Serve with chopped parsley and sour cream.

    Shchi – Cabbage Soup

    by Leave a Comment

    The trees are still bursting with bright colors here in Northwest and I savor every sunny day with a walk in the neighborhood parks. There is nothing better than a cup of hot soup after that. Growing up, we have had soup for lunch all the time. ”If you don’t eat soup your stomach will ache” my mom used to say.  Soup is still part of my weekly cooking routine.
    I will start my soup series with a tradition cabbage soup: shchi. It is usually made with sauerkraut during fall and winter and fresh greens like sorrel and green cabbage during summer time. In my soup I use
    homemade porchini stock that ads smoky flavor and celery root instead of
    potatoes for a touch of sweetness.

    Cooking time: 25 min + 1.5 hours for stock
    Servings: 6

    Ingredients:

    For the beef stock (if making one, otherwise use a store bought) 

  • 1 lb. beef marrow or knuckle bones
  • 1 lb. of stew meat (chuck or flank)
  • 1 carrot
  • 1 onion
  • 2 celery stocks
  • Small bunch of herbs like parsley, dill, cilantro and
    oregano

    • For the soup

  • 20 grams dry porcini
  • 2 small carrots
  • 1 medium onion
  • 1 cup of Britt’s Pickes sauerkraut
  • 1 cup of rassol (

    sauerkraut brining liquid) 

  • 1 celeriac or 3 medium potatoes
  • 1 bay leaf
  • A few black peppercorns
  • 2 gloves of garlic

    • Directions

    If you making your own beef stock place everything but the stew meat in a large stock pot. Add
    cold water, bring the liquid up to a boil and reduce to a simmer. Cook for
    45-50 minutes then add the stew meat. Cook for another 40 minutes. Remove from
    the heat and strain the liquid discarding the bones and vegetables but keep the stew meat chunks. Slice them thingy and add to the soup at the very end.

    If not, soak the mushrooms in about a cup of cold water
    and heat it gently till it about to boil. Remove from the heat and Let it stand
    for 20 minutes.

    Prepare the vegetables by dicing the onion, carrots and
    celeriac. Take a 6-quart pot and sauté
    the carrots and onion in a vegetable oil for 5 minutes till the onions get
    translucent. Add the sauerkraut and let it soften for another 5 minutes or so. 

    Drain the mushrooms and thinly slice them. Keep the mushroom stock .After that, pour all the liquids: mushroom stock, beef broth
    and rassol. Bring the pot to the boil and let it simmer 10-15 minutes until the
    celeriac gets soften. 

    Press the garlic gloves and throw a bay leaf with peppercorns in the pot. Add reserve meat if you were making your own stock. Simmer 5 more
    minutes.

    As any peasant  dish
    the soup tastes better the next day. Serve it with sour cream, rustic bread and
    fresh parsley.

    Mushroom Hunter Dinner

    by Leave a Comment

    When I was little, every fall my grandparents would go
    mushroom hunting. Wearing rubber boots and itchy sweater while spending time in
    the chilly damn forest didn’t seem like fun to me. Also, I was never as lucky as
    my grandpa who would always find great mushrooms like porcini. Now I go
    mushroom hunting to my local store where I get chanterelles during the autumn
    season. Here is my favorite recipe: chanterelles in a sour cream sauce with
    boiled potatoes.

    Serves 3 

    Cooking time: 40 minutes

    Ingredients:

    • 1 lb. chanterelles
    • 1 yellow onion
    • 3 Tbs. sour cream 
    • 1 Tbs. butter
    • 1 lb. red potatoes
    • 2 Tbs. chopped dill
    • Salt and pepper to taste

    Directions

    Soak the mushrooms in a water and let the sand and dust
    settle. Clean gently with paper towel or fingers. Let them drain in a colander.
    Dice the mushrooms into small even pieces.

    Cook the mushrooms and onions together on medium heat
    stirring occasionally. The water, released by mushrooms will slowly within
    20-25 minutes. Add salt and pepper to taste.

    As soon as the water almost gone reduce the heat to low and
    incorporate the sour cream. Let it cook under the lid 10 more minutes.

    Serve the chanterelles with hot boiled potatoes sprinkled with fresh dill and some butter.

    Grandma’s Stuffed Bell Peppers

    by Leave a Comment

    Stuffed peppers is one of the dishes that my grandma cooks
    for a big crowd and it is always a hit. It is easy and versatile one pot
    dinner. There is no rice in the stuffing but
    grated zucchini and onions  that
    keep the meat juicy. Also, sour cream and extra  vegetables make create a flavorful  sauce that is great for dipping. You can
    improvise with the seasoning or keep it very simple.

    Makes 6-8 servings

    Prep time: 20 minutes

    Cooking time: 50 minutes

    Ingredients:

    • 6-8 bell peppers
    • 2 onions (1 diced, 1 sliced)
    • 8 oz. ground beef
    • 8 oz. ground pork
    • 2 zucchini (1 grated, 1 chopped)
    • 2 carrots, sliced
    • 1 Granny Smith apple, cored and diced
    • 2 Roma tomatoes
    • 1 cup sour cream
    • 1/8 Sunflower oil
    • salt and pepper to taste

    Directions

    Prepare the stuffing mixture by combining beef, pork, one
    chopped onion, grated zucchini, salt and pepper to taste.

    Clean the peppers by cutting the tops off. Remove and
    discard the stem and seeds. Sprinkle insides of peppers lightly with salt. Stuff
    them with this mixture leaving a little space on top.

    Put the oil in a 8 qt. stockpot or a Dutch oven. Layer on
    top sliced in semi-circle onion and  sliced
    carrots Place the peppers on top. Add 1 table spoon of sour cream onto each
    pepper and sprinkle with chopped tomatoes.
    Add a second layer of peppers on top if you have more. Fill the space
    between the peppers with reserved apples, chopped zucchini and add the rest of
    the sour cream (the more the better!)

    Place the pot on the hot stove. When the oil get heated and
    the smell start going reduce to low heat and let it cook for 40-50 minutes. The
    peppers will get soft,  vegetable and
    sour cream will turn into a nice creamy sauce. Let it stand for 10 minutes.
    Serve the peppers on the individual plates with a sauce on top and white bread
    for dipping.

    Olivier Salad

    by Leave a Comment

    My family reunion trip to Lithuania has been very gratifying.Besides seeing all my relatives I was enjoying grandma’s cooking as much as I did as a kid. Only this time I finally
    payed attention to preparation to  find out what makes it taste so good. There is no celebration without the Olivier Salad in any Russian
    house.  It was invented in the 1860s by a
    Russian chef of Belgian origin, Lucien Olivier. The recipe had a lot of
    expensive and rare ingredients. Over the time, they were replaced with cheaper
    and more available produce like boiled potatoes, carrots, onions, pickles,
    eggs, cooked meat  and mayo. Each cook ads
    a little something to make the salad special: a sour apple, fresh cucumber, crab
    meat or capers.

    Here is my grandma’s version with boiled chicken. I will be posting more elaborate recipe of this famous salad during the holiday season.

    Ingredients:

    • 8 oz. canned green peas
    • 2 cups cooked chicken meat*
    • 2 hard-boiled eggs
    • 3 small potatoes
    • 2 carrots
    • 1 apple or fresh cucumber
    • 6 cornichons
    • ¾ cup plain yogurt
    • ¼ cup mayo

    Directions

    Boil potatoes and carrots in their skins until they are soft
    in the middle and let cool to room temperature. Peel and dice potatoes and
    carrots and combine in a bowl.

    Add diced hard-boiled eggs, peeled and cored apple and
    cornichons. Drain the peas and add to the rest of the ingredients. This could
    be done a few days in advance.

    Then add the mayo or, for a healthier version, mixture of
    mayo and plain yogurt. Decorate with fresh greens like chives or purple basil
    for a splash of color.

    *Many people prefer bologna or cooked beef. I prefer grilled
    chicken for a smoked flavor.

    Chocolate Salami

    by Leave a Comment

    Chocolate Salami is a quick no bake recipe to enjoy for kids and adults. I was craving something sweet and didn’t want to spend my time in the kitchen. This recipe is one of the easiest desserts to put together with the least effort.  It is popular in
    Russia, the Balkans and across Europe especially Italy and Portugal. The
    authentic version uses eggs, butter, biscuits, sugar and cocoa powder and is prepared during festive times like Easter and Christmas. I have upgraded my version with a touch of brandy for extra aroma.

    Makes 3 logs 8-inches wide

    Ingredients:

    600 grams biscuits (like Graham’s crackers)
    0.5 cup chopped nuts (walnuts, almonds or hazelnuts)

    0.5 cup

    sugar
    300 grams butter
    3 Tsp. cacao powder
    6 Tsp milk
    1 bitten egg
    1 Tbs. brandy (optional)

    Directions

    In bowl, break the biscuits into small pieces. Do not powder them. Add chopped nuts of your choice and mix with the broken biscuits. Set aside.

    Place the butter in a heat proof bowl and place this bowl over a pot of simmering water (double boiler). Allow the butter to melt. Add cacao powder and  sugar and stir until
    sugar fully dissolves. Turn off flame and allow this mixture to cool a bit.
    Then add lightly bitten egg and milk.

    Add the chopped biscuits and nuts mixture to the butter  mixture and mix well.

    On the work surface, place a layer of plastic wrap. Place
    the chocolate biscuit mixture in the center and shape into a log. It is easier
    to work in small batches so I usually have 3-4- logs to wrap.

    Tightly wrap the log similar to a salami shape. Twist the
    ends and tie the ends in a knot. Place in the freezer for at least 3 to 4 hours
    or overnight.

    Cut into ½" slices and serve with coffee: makes a
    perfect morning every time.

    Poppy Seed Roulade

    by Leave a Comment

    My college friend Zrinka was visiting me last week. Since I haven’t seen her for a while I have decided to make something special like this Poppy Seed Roulade. This is one of my favorite childhood pastry that I didn’t have a chance to eat very often due to tedious process of preparing poppy seed filling. Luckily, I found a pre-made poppy seed paste in my local Russian store. The paste makes everything easy without the sacrificing the taste. To keep the pastry moist and light I use farmer cheese dough instead of traditional yeast one. 

    Makes 2 loaves

    Ingredients:

    • 300 grams flour
    • 200 grams soften margarine
    • 250 grams farmer cheese
    • ¼ tsp. salt
    • ½ tsp. sugar
    • ½ tsp. baking powder
    • 8 Tbs. prepared poppy seed paste

    Directions

    Make the dough 
    Using a fork combine together soften
    margarine and farmer cheese in a big bowl. In a separate bowl mix dry ingredients such as flour, salt,
    sugar and baking powder. Add vanilla extract. Incorporate the dry mixture into
    the first bowl using the mixer. Finish the dough by knitting on a lightly
    floured surface. The dough come out soft , slightly sticky but easy to work
    with. Divide it 2 pieces, wrap in a plastic wrap and keep in a fridge for at
    least an hour. It could be done in advance as well.

    Heat the oven to 375°.

    Take the dough out of the fridge. Working on each half at a
    time flatten each into a 10” x 15” rectangle. Spread half of the poppy seed
    filling over each rectangle. Start rolling from the long side. Fasten the edges
    to keep the filling inside tightly.

    Transfer
    loaves, seam side down, to a buttered parchment paper. Bake until golden brown,
    about 40 minutes. 

    After it is done let it cool and dust with sugar powder.
    Slice before serving. Floss after.

    Dacha-style  Omelet

    by Leave a Comment

    The Seattle summer has been very hot this year. As a result, many people has managed to grow sweet and juicy tomatoes right at their backyard! My friend Nastya shared some of her delicious vegetables with me and inspired to recreate my favorite omelet with tomatoes. I added some fresh zucchini and cheese for extra flavor. It used to be out regular breakfast meal during the time I have spent at my grandma’s “dacha”.

    Makes 4 servings

    Ingredients:

    • 2 tsp olive oil
    • 1 medium onion, diced
    • 2 small zucchini, diced into matchsticks
    • 4 large eggs
    • 4 large egg whites
    • ¼ cup Asiago cheese, grated
    • salt and fresh pepper
    • 2 medium ripe tomatoes, thinly sliced
      crosswise

    Directions

    Preheat oven to 400°F.

    Heat oil in a 10-inch skillet over medium-low heat. Stir in
    onion and cook until slightly golden, about 5 to 7 minutes. Add zucchini,
    increase heat to medium-high, season with salt and pepper and cook 2 to 3
    minutes or until the moisture dries up, stirring occasionally.

    In a medium bowl whisk eggs, egg whites, Asiago, salt and
    pepper.

    Pour the eggs into the skillet making sure they cover all
    the vegetables. Arrange tomatoes in an on top and season with salt and pepper.
    When the edges begin to set (about 2 minutes) move skillet to oven. Cook about
    16 to 18 minutes, or until omelet is completely cooked. Serve warm, cut into 4
    pieces with a warm toast.

    Quick and Easy Pickles

    by Leave a Comment

    Ingredients:

    • 1 lb. Kirby or pickling cucumbers
    • 2 cups sparkling mineral
      water
    • 2 Tbs. kosher salt (do not use sea or iodized salt)
    • 4-5 leaves of currant
    • 1-2 leaves of horseradish
    • 2 tablespoons coriander seeds
    • 6 large garlic cloves, peeled and halved
    • 2 dill springs

    Directions

    Soak the cucumbers in a cold water overnight. Clean them
    properly and cut off the ends.

    Make the brine by combining sparking water, salt, garlic and
    coriander. After the salt has dissolved place the dill springs, leaves of
    currant and horseradish at the bottom of a shallow pot. Place the cucumbers on top tightly and pour the brine to
    cover them completely.

    Put a heavy plate on top so the cucumbers are immersed into the water completely. Keep in a fridge and let it marinate for 24-36 hours.

    Next, stuff the cucumbers into two 1-quart jars and cover
    with brine. Enjoy with new harvest boiled potatoes or in sandwiches.

    Vareniki – Cherry Dumplings

    by Leave a Comment

    Nothing says summer as berry filled dumplings, or vareniki.
    My favorite type of filling is cherries. They make a quick dinner for hot
    summer nights when you crave something homemade, but don’t want to spend
    too much time in the kitchen. My mom would always make her own dough and my sister and I
    would help her to add the filling and seal the dumplings with a signature
    scalloped edge. In less than half an hour would have been sharing a bite of
    summer. The best part is that you can make a batch and freeze it for later.

    Servings: 20

    Cooking time: 1 hour

    Ingredients

    For the dough:

    • 300 grams all purpose flour + more for dusting
    • 1 cup hot water
    • ½ tsp salt
    • 2 Tbs. olive oil

    For the filling:

    • 1 lb.

      fresh or frozen dark cherries

    • 1/3 cup of sugar
    • 1/6 cup of starch

    For serving:

    • Sour cream

    Directions

    To make the dough, sift the flour in a large bowl and add
    salt. In a ceramic cup combine hot water and olive oil. Pour the water immediately
    into the flour mixture and mix it with a fork. Let the dough cool down a little
    bit and continue kneading it on a floured surface. The dough should get very
    elastic and easy to manipulate.

    Then you can roll out the dough on a thoroughly floured
    surface until ¼" – ⅛" thickness. Cut out 3 inch circles using a
    drinking glass. I prefer to make the circles a little differently. First, I split
    the dough in two rolls and cut both in 10 equal pieces. Then I roll out each
    piece in a 3 inch circle.

    Place 2 – 4 cherries in the middle of each circle and
    sprinkle them with about a teaspoon of cornstarch and sugar mixture. Pinch the
    two sides together or go back and make a scalloped edge as shown in the
    picture. Continue rolling, filling and sealing until all dough is used up. Now
    you can freeze them overnight on a lined baking sheet or cook right away. Store
    frozen vareniki in a ziploc bag for up to 3 months.

    To cook vareniki bring a large pot of water to a boil.
    Season it with salt and add vareniki. Stir gently to prevent them from sticking
    to each other. Let it cook for 5 minutes at most. You will see them floating up
    to the surface when they are done. Drain and serve right away with sour cream.