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The French have hors d’oeuvres, the Spanish have tapas, and the Russians take pride in their zakuski — a wide range of appetizers served before every traditional lunch or dinner, and paired with shots of vodka. Typically, zakuski can be served on a table with guests sitting around it, or presented as a buffet, depending on the occasion. There is no set rules on what zakuski should contain — most commonly, Russian hosts will bring everything they have to the table. Bread — white, rye or a mixture of rye and wheat — is most commonly served fresh, or toasted and paired with butter. Then, there is an assortment of cheeses and charcuterie – cold cuts, hams, chicken rolls, liver and tongue pâtés and aspics. Fish is usually served cured or brined, and often includes herring, salmon, eel, and fresh caviar. Dumplings, pancakes and savory pies — such as pelmeni, pirozhki, pampushki, kulebyaka and ... Read more
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Also known as seledka pod shuboi, which translates as herring under a fur coat, this traditional layered salad is most commonly served on festive occasions, such as the New Year’s Eve. The recipe was adapted from Russianfood.com and suggests preparing this salad well in advance, so the layers have enough time to soak in the mayonnaise.
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A Russian version of aspic, kholodets can be made from any kind of meat paired with vegetables and herbs in a savory jelly. This recipe, adapted from Ovkuse.ru, shows how to make kholodets with turkey — the broth will turn to jelly on its own, so there is no need to use gelatin.
PREP 12h 20min
READY IN 12h 20min
4.4
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Simple and easy to make, this recipe was adapted from Allrecipes.ru, and gives directions how to make slightly salted salmon using only salt, sugar, lemon, and dill.
500 g salmon fillet with skin
2 tbsp coarse salt
1 tbsp sugar
zest of 1 lemon
dill
Wash the salmon fillets with cold water and dry them with a paper towel.
Check for pin bones and remove them with tweezers.
Mix sugar and salt and rub them vigorously into the salmon. Sprinkle with grated lemon zest and dill.
Put the fillets in a plastic or glass container and cover with plastic wrap.
Cool in the refrigerator for 12 hours. Drain the liquid before serving. Salted salmon can be kept in a refrigerator wrapped tightly in plastic foil.
4.7
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Also known as seledka pod shuboi, which translates as herring under a fur coat, this traditional layered salad is most commonly served on festive occasions, such as the New Year’s Eve. The recipe was adapted from Russianfood.com and suggests preparing this salad well in advance, so the layers have enough time to soak in the mayonnaise.
4.9
Rate It
A Russian version of aspic, kholodets can be made from any kind of meat paired with vegetables and herbs in a savory jelly. This recipe, adapted from Ovkuse.ru, shows how to make kholodets with turkey — the broth will turn to jelly on its own, so there is no need to use gelatin.
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