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Rus Tarifler

Sığır straganofu, pancar çorbası, pelmeni - zengin ve sıcak Doğu Avrupa mutfağı.

77yemek tarifleri

29Easy

40Medium

8Hard

Rus Mutfağı Hakkında

Rus mutfağı iklim tarafından şekillendirildi: Kısa bir büyüme mevsimi ve uzun kışlar, çavdar ekmeği, konserve sebzeler, kasha (karabuğday lapası) ve yavaş, azalan ısısı ulusal bir tercihi kızartma yerine kızartmalar, fırında yulaf lapası ve çorbalar için şekillendiren duvar sobası - pech - etrafında bir mutfak oluşturdu. Lakto-fermantasyon her yerde: lahana turşusu, salamura (sirkelenmemiş) turşu ve kvas, yaz aylarında soğuk okroshka çorbasının temelini oluşturan fermente çavdar ekmeği içeceği.

Repertuar köylü ve aristokrat çizgiler arasında bölünüyor. Köylü kanonu shchi (lahana çorbası), pancar çorbası (kökeni Ukrayna ile paylaşılır), Urallardan pelmeni köfte ve smetana ile servis edilen bliny verir. Fransız şefleri çalıştıran 19. yüzyıl aristokrasisi, Rus yılının en önemli yemek bayramı olan Yılbaşı sofrasında hala hakim olan sığır eti Stroganof, sharlotka ve katmanlı salatalar (her şeyden önce Olivier salatası) üretti.

Ev yemekleri çorba odaklı kalıyor - uygun bir öğle yemeği neredeyse tüm yıl boyunca sıcak bir çorbayla başlar - ve dereotuyla doyurulmuş, pancar çorbasından pelmeni'ye kadar her şeyin içine smetana (ekşi krema) kaşıklanmış. Votka yapılarına eşlik eden soğuk mezelerden (turşu, kurutulmuş balık, salatalar) oluşan zakuski geleneği şenlikli yemekler ve semaverden varenye (meyve konserveleri) ile gelen çay, onları kapatır; bu, çayın 17. yüzyılda Çin ile ticaret yoluyla gelişine kadar uzanan bir ritüeldir.

Çorbalar

Borscht, shchi, solyanka ve ukha günlük öğünün demiridir; Öğle yemeğinde sıcak çorba servisi yıl boyunca Rus ailelerinde standart olmaya devam ediyor.

Fermantasyon ve dekapaj

Salamura fermente salatalık, lahana turşusu ve kvas, kış boyunca asit ve vitamin sağlayan bir koruma geleneğini yansıtıyor.

Pelmeni ve dolgulu hamurlar

Sibirya etli köfteleri, vareniki ve pirozhki (pişmiş veya kızartılmış doldurulmuş çörekler) eski imparatorluk genelinde geniş bir dolgulu hamur ailesi oluşturur.

Kaşa ve çavdar

Karabuğday kaşa ve yoğun ekşi mayalı çavdar ekmeği, geleneksel pech sobasının yavaş ısısında pişirilen tarihi karbonhidrat omurgasıdır.

Smetana ve süt ürünleri

Ekşi krema çorbaları tamamlar, köfteleri süsler ve pişirmeyi zenginleştirir; tvorog (çiftçi peyniri) syrniki kreplerini ve vatrushka çöreklerini doldurur.

Zakuski masası

Soğuk mezelerin (turşu, ringa balığı, Olivier salatası, kurutulmuş balık) yayılması şenlikli yemeklerin açılışını yapar ve geleneksel olarak votkaya eşlik eder.

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Blini

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Syrniki

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25 min320 calEasy

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Blini with Caviar

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110 min280 calMedium

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Olivier Salad

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Khachapuri — Georgian Cheese Bread

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Borscht

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75 min480 calMedium

★4.8(489)

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Solyanka

A hearty, tangy Russian soup combining smoked meats, pickles, olives, and capers in a rich tomato broth — a bold cure-all for cold days.

60 min290 calMedium

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Olivier Salad

Russia's favourite celebration salad — diced potatoes, carrots, peas, pickles, eggs, and chicken or bologna, bound in a creamy mayonnaise dressing.

45 min310 calEasy

★4.6(578)

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Medovik (Honey Cake)

A towering Russian honey layer cake with thin, honey-spiced sponge layers and a silky sour cream frosting — a showstopper that improves overnight.

90 min420 calHard

★4.9(423)

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Shchi (Russian Cabbage Soup)

Russia's oldest soup — a nourishing broth of beef, fresh or sauerkraut cabbage, potatoes, and root vegetables, finished with sour cream.

110 min240 calEasy

★4.5(341)

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Pelmeni

Russian meat-filled dumplings in a thin dough wrapper — boiled and served with butter and sour cream.

75 min480 calMedium

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Smoked Beetroot with Sour Cream and Dill — Mukhin-Inspired

Slow-roasted beetroots smoked over hay or applewood, served with horseradish sour cream, pickled mustard seeds and fresh dill.

110 min285 calMedium

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Siberian Pelmeni

Tiny Siberian meat-filled dumplings boiled until tender, then finished simply with melted butter, vinegar, or a spoonful of smetana.

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Russian Beef Stroganoff (Classic)

The original 19th-century St Petersburg dish — strips of seared beef in a mustard-and-smetana sauce, served over crisp shoestring potatoes.

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Solyanka (Russian Sour-Spicy Meat Soup with Pickles and Olives)

Russia's hearty hangover cure — a thick, tangy soup of multiple smoked and cured meats, sour pickles, capers, olives and lemon, finished with sour cream and dill.

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Beef Stroganoff

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Russian Harbor Charred Pepper Noodles

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Russian Mountain Green Herb Salad

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Russian Festival Lemon Herb Flatbread

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Russian Homestyle Smoky Tomato Traybake

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Russian Street Sesame Lime Fritters

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Russian Golden Charred Pepper Breakfast Plate

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Vinegret (Russian Beet and Vegetable Salad)

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Kotlety (Russian Pan-Fried Meat Patties)

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Syrniki (Russian Farmer's Cheese Pancakes)

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Medovik (Russian Honey Layer Cake)

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Solyanka (Russian Sour and Salty Meat Soup)

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65 min380 calMedium

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Blini with Smoked Salmon and Sour Cream

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Shashlik (Russian Grilled Marinated Pork Skewers)

Chunks of pork marinated in onion and vinegar, threaded onto skewers and grilled over open coals until charred and juicy.

40 min420 calMedium

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Golubtsy (Russian Stuffed Cabbage Rolls)

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Salat Olivier (Russian Winter Salad)

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Kharcho (Georgian-Russian Spiced Beef and Rice Soup)

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Vareniki with Potato and Cheese

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Plov (Russian-Uzbek Rice and Lamb Pilaf)

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80 min560 calMedium

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Grechka s Gribami (Buckwheat with Mushrooms)

Toasted buckwheat groats simmered with sautéed mushrooms and onions — Russia's everyday grain side turned hearty enough for a meal.

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Buterbrod s Kolbasoi (Open-Faced Sausage Sandwich)

Buttered dark rye topped with thin-sliced Russian sausage, cheese and a swipe of mustard — the open sandwich seen on every Russian tea table.

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Kotlety (Russian Pan-Fried Chicken Patties)

Soft, juicy chicken patties bound with milk-soaked bread, pan-fried to a deep golden crust and finished covered until cooked through.

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Fasol s Gribami (Russian White Bean and Mushroom Pot)

White beans simmered with deeply browned mushrooms and onion in a dill and sour cream sauce until thick and stick-to-your-ribs hearty.

60 min348 calEasy

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Russian Cauliflower and Dill Omelet

A soft egg omelet folded around cauliflower florets browned in butter, finished with plenty of fresh dill and sour cream.

25 min312 calEasy

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Manna Kasha (Russian Semolina Porridge)

Creamy semolina porridge cooked slowly in milk until silky, finished with butter and a swirl of berry jam.

17 min268 calEasy

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Ryba pod Marinadom (Russian Fish Under Vegetable Marinade)

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Rybnik (Russian Open-Faced Fish Pie)

A rustic single-crust skillet pie with flaky white fish, sautéed onion and dill baked under a golden pastry lattice.

65 min398 calMedium

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Russian Lentil and Pickle Salad

Earthy cooked lentils tossed with crunchy dill pickles, red onion and a mustard-vinegar dressing for a hearty cold salad.

35 min298 calEasy

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Ushki Soup (Russian Mushroom Dumpling Soup)

Small mushroom-filled dumplings simmered in a clear, earthy broth, finished with dill and a spoon of sour cream.

55 min268 calMedium

★4.6(24)

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Bef Stroganov (Russian Beef Stroganoff)

Thin-sliced beef and browned mushrooms in a silky sour cream sauce, spooned over buttered egg noodles.

35 min612 calMedium

★4.7(58)

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Ovoshchnoe Zapekanka (Russian Vegetable Bake)

Layered potatoes, cabbage and carrots baked under a savory sour cream and egg custard until golden — Russia's answer to a comforting vegetable casserole.

70 min320 calMedium

★4.5(37)

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Pryaniki (Russian Honey Spice Cookies)

Soft, honey-and-spice cookies glazed with sugar syrup — the centuries-old Russian teatime sweet with warming cinnamon and clove.

45 min220 calMedium

★4.6(44)

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Russian Blini with Browned Butter

Thin, lacy buckwheat blini finished with a drizzle of nutty browned butter, a classic Russian breakfast staple.

40 min300 calEasy

★4.5(34)

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Russian Buckwheat Kasha Bowl

Toasted buckwheat groats simmered until tender and topped with sautéed mushrooms and onion, a beloved Russian comfort staple.

40 min320 calEasy

★4.5(28)

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Russian Salmon and Dill Rice

Pan-seared salmon served over buttery rice with fresh dill, a simple, elegant dish rooted in Russia's love of salmon and dill.

40 min480 calEasy

★4.6(36)

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Russian Lentil Soup with Smoked Sausage

A hearty lentil soup simmered with smoked sausage, carrots and bay leaf, warming winter comfort food from Russian kitchens.

55 min380 calEasy

★4.5(31)

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Russian Stuffed Peppers (Farshirovannyi Perets)

Bell peppers filled with ground beef, rice and onion, simmered in a light tomato-sour cream sauce until tender.

75 min360 calMedium

★4.5(33)

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Russian Chicken Kiev Casserole

A baked twist on chicken Kiev, with garlic-herb butter-stuffed chicken breasts nestled over a bed of buttery rice.

75 min560 calMedium

★4.6(40)

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Russian Beef and Pork Kotleti Burger

Juicy Russian-style kotleti patties, made with a milk-soaked bread panade, served burger-style with mustard and pickles.

35 min520 calMedium

★4.5(27)

Yenidessert

Russian Farmer's Cheese Pudding (Tvorozhnaya Zapekanka)

A baked farmer's cheese pudding with a golden top and semolina binding, a comforting Russian breakfast and dessert.

Russian New Year's Eve Feast Platter

A festive spread of Olivier salad, herring under a fur coat and pelmeni, the traditional centerpieces of a Russian New Year's table.

105 min520 calHard

★4.7(35)

Rus Yemek Pişirme SSS

Rus mutfağı neyle tanınır?▾

Rus mutfağı, pancar çorbası ve shchi gibi doyurucu çorbalar, pelmeni köfteleri, sığır Stroganofu, ekşi krema veya havyarlı bliny ve güçlü bir turşu ve fermantasyon geleneği ile tanınır. Zakuski meze masası ve Yeni Yıl Olivier salatası gibi şenlikli ritüellerle birlikte çavdar ekmeği, karabuğday, patates, dereotu ve smetana üzerine inşa edilmiş soğuk iklim konfor yemeğidir.

Pancar çorbası ve shchi arasındaki fark nedir?▾

Borscht, aslen Ukraynaca olan, genellikle lahana, patates ve sıklıkla sığır eti içeren, smetana ve dereotu ile servis edilen, pancar bazlı bir çorbadır. Shchi, yazın taze lahanadan veya kışın lahana turşusundan (daha sonra ekşi shchi olarak adlandırılır) yapılan, pancarsız, Rusya'nın eski yerli lahana çorbasıdır. Her ikisi de günlük çorbalardır, ancak shchi, Rus mutfaklarındaki pancar çorbasından yüzyıllar öncesine kadar uzanır.

Ruslar kahvaltıda ne yer?▾

Yaygın kahvaltılar kasha - karabuğday, yulaf veya tereyağlı irmik lapası - syrniki (smetana veya reçel ile kızartılmış çiftçi peynirli krep), bliny veya sadece tereyağlı, peynirli ve kolbasalı ekmektir. Kahve değil çay, geleneksel sabah içeceğidir. Yumurtalar omlet veya rafadan haşlanmış gibi görünür. Kahvaltı, büyük bir öğlen yemeği modelini yansıtacak şekilde doyurucu olma eğilimindedir.

Yeni başlayan biri ilk önce hangi Rus yemeklerini pişirmeli?▾

Olivier salatası yemek pişirmek değil, montajdır: haşlanmış patates, havuç, yumurta, turşu, bezelye ve mayonez. Syrniki'nin yalnızca çiftçi peyniri, yumurta, un ve tavaya ihtiyacı var. Sığır Stroganoff, ekşi krema soslu 30 dakikalık bir sotelemedir. Bir tencere pancar çorbası, katmanlı çorba yöntemini öğretir ve gece boyunca iyileşir. Sıfırdan Pelmeni, geleneksel olarak büyük partiler halinde yapılan ve dondurulmuş değerli bir hafta sonu projesidir.

Rus yemeği baharatlı mı?▾

Hayır. Geleneksel Rus mutfağında biber ısısı neredeyse tamamen önlenir; lezzet dereotu, sarımsak, karabiber, defne yaprağı, yaban turpu ve hardaldan gelir; son ikisi kapsaisin ısısından ziyade keskinlik sağlar. Fermente turşu, lahana turşusu ve smetanadan gelen ekşilik baskın vurgudur. Rusya'da bulunan Gürcü kharcho veya Orta Asya plov baharatları gibi daha baharatlı yemekler, komşu mutfaklardan ödünç alınmıştır.