TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
RUSSIAN POTATO BREAD
I got this recipe from a library book called "The Cook's Encyclopedia of Bread". It was made for dinner, but almost all of it got eaten the instant it got out of the oven. It's good plain, with butter, or with American cheese. The book says the potatoes give it a longer shelf life, but ours got eaten too soon to see if that was accurate. The number of servings is approximate, our bread-loving family of 5 ate it in two sittings, but it might last longer for other people.
Provided by Dixie Vader
Categories Yeast Breads
Time 2h40m
Yield 1 large loaf, 10 serving(s)
Number Of Ingredients 8
Steps:
- Grease a baking sheet.
- Peel and dice your potatoes, then boil them until they're tender. Reserve 2/3 cup of the potato water and discard the rest.
- Mash and sieve the potatoes. (I personally just mashed the potatoes until there were no lumps and it turned out fine).
- Combine the mashed potatoes and potato water. Let cool to lukewarm.
- Meanwhile, combine the flours, yeast, seeds, and salt.
- Rub the butter into the flour mixture.
- Gradually work the potato gloop into the flour mixture using your hands if neccesary to form a soft dough.
- Turn out onto a floured surface and knead 8-10 minutes. Add more flour as needed to keep your dough from sticking.
- Place in a lightly oiled bowl, cover, and let rise for approximately 1 hour (or until doubled).
- Punch down, then turn out onto a floured surface.
- Knead gently for about a minute, then shape into a 7-inch oval loaf.
- [NOTE - My 1 large loaf didn't cook all the way through. It might've just been my oven, but you may want to make two smaller loafs instead].
- Place on the greased baking sheet and lightly sprinkle with whole wheat flour.
- Cover and let rise 30 minutes.
- While it's rising, preheat your oven to 400°F.
- Using a serrated knife, slash 3-4 diagonal cuts into the top of your dough (criss-cross style).
- Bake 25-30 minutes until golden.
- Cool on a wire rack, or eat hot.
Nutrition Facts : Calories 217.5, Fat 3, SaturatedFat 1.6, Cholesterol 6.1, Sodium 484.5, Carbohydrate 41.6, Fiber 3.2, Sugar 0.3, Protein 6.3
RUSSIAN POTATOES
A standout at potlucks, these creamy potatoes always get "vacuumed" out of the dish and leave guests asking for more. Try them with prime rib or a beef roast.-Judy Wilson, Sun City West, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium-low; cook, stirring occasionally, for 40 minutes or until deep golden brown., Meanwhile, place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain potatoes; transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed., Spread half of potatoes into a greased 13-in. x 9-in. baking dish; layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 423 calories, Fat 29g fat (16g saturated fat), Cholesterol 152mg cholesterol, Sodium 277mg sodium, Carbohydrate 32g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.
More about "russian potato bread recipes"
KARTOFEL KHLEB ~ RUSSIAN POTATO BREAD ~ #BREADBAKERS
From ruchikrandhap.com
Reviews 7Category BreadsCuisine RussianTotal Time 2 hrs 35 mins
RUSSIAN POTATO PIROSHKI WITH GARLIC DIP - Пирожки
From natashaskitchen.com
5/5 (3)Total Time 2 hrs 30 minsEstimated Reading Time 5 minsPublished Nov 12, 2010
EASTERN EUROPEAN RECIPES ARCHIVES - NATASHASKITCHEN.COM
From natashaskitchen.com
POTATO BREAD RECIPE (EASY, HOMEMADE) | THE KITCHN
From thekitchn.com
HOW TO MAKE POTATO BREAD - THE PIONEER WOMAN
From thepioneerwoman.com
EASY RUSSIAN/LATVIAN RYE BREAD RECIPE - RIZHSKY KHLEB - THE …
From thespruceeats.com
23 BEST RUSSET POTATO RECIPES TO KEEP ON REPEAT
From insanelygoodrecipes.com
10 TRADITIONAL RUSSIAN SOUPS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
RUSSIAN BLACK BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
HOMEMADE POTATO BREAD RECIPE - SIMPLY RECIPES
From simplyrecipes.com
POTATO PIROSHKI - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
RUSSIAN POTATO BREAD RECIPE IN THE BREAD KITCHEN
From youtube.com
10 RUSSIAN DISHES MADE WITH POTATOES THAT YOU DIDN’T …
From rbth.com
ENSALADA RUSA (RUSSIAN POTATO SALAD) - TASTES BETTER …
From tastesbetterfromscratch.com
POTATO BREAD {FLUFFY WHITE BREAD RECIPE} | TASTES OF LIZZY T
From tastesoflizzyt.com
KARTOFDZHYN (OSSETIAN CHEESE AND POTATO BREAD)
From tarasmulticulturaltable.com
21 RUSSET POTATO RECIPES WE LOVE | TASTE OF HOME
From tasteofhome.com
THE BEST EVER SOFT POTATO BREAD RECIPE - SCRAMBLED …
From scrambledchefs.com
4 WAYS TO BAKE RUSSET POTATOES - WIKIHOW
From wikihow.com
You'll also love