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Wednesday
Oct192011

October 19: Russia

Khachapuri (Georgian Cheese Bread) & Salad Olivier

So, Georgia is not in Russia. However, I visited Russia in 1993, when the USSR's demise was still a "current" event; we ate a ton of this bread. It is rich, but fun to make and one of my kids' favorites so far. I love the way it pairs with the salad. And for those who are sticklers for geography, I included a true Russian recipe below. 

I must admit, for the salad, I diced the potato and carrot into 1/4-inch pieces before boiling them. I am sure this is some sort of culinary digression, but it saved me time. I also added the peas to the almost-cooked tubers, which omitted yet another step.

Khachapuri (Georgian Cheese Bread) 

  • 1 cup sour cream
  • ½ cup plus 1 tablespoon butter melted
  • 1 egg, slightly whisked
  • 2 ½ cups plain flour (or a bit more, if necessary)
  • a pinch of salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon sugar
  • 1/4 pound Havarti cheese, grated
  • 1/4 pound salted mozzarella, grated

Mix sour cream and melted butter. Add salt, baking soda and sugar, whisk in the egg and add flour in installments. Knead slightly, until you've got a soft & pliable dough. Divide into two, roll each into a large circle (~9 inches).

Toss two cheese together.

Place one dough circle on a baking sheet covered with parchment paper. Spread the cheese filling on top, leaving about 1 cm from the edges clean. Cover with the other dough circle, press the edges firmly together.

Brush with egg or sour cream, pierce with a fork here and there. Bake at 375 for 20-30 minutes, until khachapuri is deep golden.

 

Salad Olivier

  • 1 baking potato
  • 1 large carrot
  • 2 eggs
  • 1/2 cup frozen green peas
  • 1 dill pickle
  • 1/3 cup mayonnaise
  • ½ teaspoon vinegar

Peel potato and carrot. Cut both into large chunks (~ quarters). Put them in a saucepan with the unpeeled eggs. Add enough cold water to cover. Boil. After 10 minutes, remove eggs and run under cold water. Once potatoes and carrots are tender (about another 5 minutes), remove them with a slotted spoon. Add peas to the water. Peel and chop eggs. Chop carrots, potatoes, and pickles to ½-inch dice. Mix with eggs and all remaining ingredients. Serve warm, room temperature, or cold.

 

Beef Stroganoff

  • 1 lb beef (boneless)
  • 2 tablespoons flour
  • 2 tablespoons ketchup
  • ¼ cup sour cream
  • 1 cup beef broth
  • 1/2 tablespoon flour
  • 1 tablespoon butter
  • 8 ounces egg noodles

 Cook noodles per instructions.

Slice the meat against the grain, into bite-size strips. Dredge them in flour. Heat butter in sautee pan. Add beef. Lightly brown on both sides, about 2 minutes each. Remove with a slotted spoon and set aside.

Add flour to the pan, stirring until light brown. Deglaze with beef broth, stirring until lumps are out. Add kethcep and sour cream. Stir until combined.

Add back in beef until heated. Serve over cooked noodles.

Printable Recipes

 

Did You Know?

Russia neighbors more countries than any other nation in the world.

Russia was responsible for the world’s first space flight and launching the first satellite.

Russia is also home to the world’s largest active volcano Klyuchevskaya Sopka, which has a height of 4,750 m (15,584 ft).

 

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Reader Comments (3)

I still want to go back and make the cheese bread, but the beef stroganoff was great!! My husband enjoyed the salad, but the kids and I did not eat any of it. I dont really do potato salad of any kind, and my crazy children don't like potatoes...

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