Tag Archive: vegetarian


This is a very good and filling dish and tastes AMAZING with salo. You can also fill it with meat for a non-vegetarian option or fresh cherries or blueberries for a sweeter option. I found this recipe at http://www.funrussian.com.

Dough
3 cups of flour
1-2 eggs
½ cup of water
½ tsp of salt

Potato Stuffing
6 medium potatoes
3.5 ounces of butter
2 large onions
Oil for sauteing
Salt and pepper to taste

Directions:

1. Mix flour with salt and make a well in flour. Add eggs and water, and mix well. Knead dough for several minutes until it’s smooth and elastic. Wrap the dough in a plastic wrap and leave it to rest for 15 to 30 min.
2. In the meantime, peel potato, cut it into big cubes and boil in salted water until ready.
3. Peel and chop onions and saute them in sunflower, corn or vegetable oil until golden.
4. When potatoes are cooked, pour out water, add 1.5 oz of butter and mash them well. Add a half portion of sauteed onions to the potatoes mixture, add black pepper to taste and mix well.
5. Cut 1/3 of  the dough, roll it into a log, and then cut it into small pieces (1 inch wide). Using a rolling pin, roll dough pieces into thin round circles. Keep the rest of the dough in a plastic wrap to prevent it from drying out.
6. Place 1 teaspoon of potato filling into each circle and seal them by folding in half and pinching the edges.
7. Place vareniki into salted boiling water and boil for approximately 2-3 minutes after they come to the surface. Make sure to stir vareniki to prevent them from sticking together or sticking to the pan.
8. Take vareniki out with a perforated spoon, place them in the bowl, and add the rest of the butter and sautéed onion mixture.
9. You can also serve vareniki with melted butter or sour cream, or both, just like pelmeni.

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I learned how to make this yogurt soup when I was in Turkey. It’s a hot soup, so yes, you do cook the yogurt. When I first heard this I balked and was a bit wary about trying it (I’m not a fan of yogurt at the best of times), but the soup was so delicious that I just couldn’t get enough of it. Normally it’s only a first course, but I can eat it as an entire meal I eat so much. I believe it’s sort of their version of chicken soup if you get sick. Even if you are wary about it or don’t like yogurt, I highly recommend giving it a go. I obtained this recipe from Almost Turkish so can’t take any credit for it. She has a ton of amazing recipe’s so I recommend taking a look at her blog! My input is in pink.

1/4 cup rice
5 cups of water (if you wish you can use half chicken stock, half water) If I can’t find chicken stock I use chicken stock cubes. I usually put in 3 or 4 (a bit excessive maybe, but I find it delicious).
2 cups of plain yogurt
1 egg
2 tbsp flour
2 tbsp butter
2 tsp dried mint or tarragon
1 tsp salt

-Boil rice in 5 cups of water with salt until (very) soft.
-In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
-Put the yogurt mix in a pot and start cooking on very low. It’s important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
-Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
-Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don’t let it burn). Then, pour it into soup.