Showing posts with label Russian cuisine. Show all posts
Showing posts with label Russian cuisine. Show all posts

20 August 2014

Russian cold borscht

Try some cold borsht soup this summertime! 

If our US politicians were introduced to this scrumptious dish, perhaps they would stop manipulating countries... and start enjoying life.

When I worked in the Califon NJ area I used to buy my sandwich and soup at Rambo’s General Store close to the river.  From October to April every weekday was a one soup day... chicken, split pea, tomato, beef barley, maybe onion.  Americans usually think of soup as having one basic ingredient, while Russians prefer more complicated soups. 

For instance, chicken soup in Russia includes cabbage, pieces of chicken (often with bones), along with pepper balls lurking in the depths.  It’s up to you to not swallow the bones and peppers, and to figure out how to cut up the large pieces of chicken with your spoon or fish out the chicken gracefully from the bowl. 

Russians serve hot soups right though the few hot months.  This runs counter to what I consider common sense. 

So, unless we have family or guests with us at the village, Larissa doesn’t make hot soups, only serving as a special treat some холоднй борщ, cold borsht!

You can savor this summer delight right where you are now! 

Ingredients (for two)

Marinated beets маринованная свёкла - 1 jar 450 – 500 grams.

2 Eggs два яйцо– hard boiled, and then refrigerated

Refrigerated water вода– 1 jar

Onion лук greens... just chop some shoots

Fennel (dill) укроп... cut up and sprinkled on top

Sour cream сметана on the table– Sour cream in an English misnomer... It isn’t sour, just delicious! 

Instructions

Marinated beets may be labeled pickled beets.  You  can hard boil eggs by placing three at room temperature in a sauce pan of just turned-off boiled water.  If they can spin on the counter after 12 minutes, they’re ready. 

Make the eggs cold by putting them in the fridge, along with a jar of marinated beets, and a jar of water.  Remember, this is cold borsht, so you want all ingredients cold before putting things together.

In each bowl place a generous portion of chopped beets, and add a roughly equal measure of beet juice and cold water.  Add the pieces of a hard boiled egg... halves or smaller parts... and sprinkle onion shoots and fennel.  Refreshing, filling, and scrumptious!

 

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12 March 2014

Views of Russia which may surprise you!

SDC11438

You’ll never see these flowers in a

Russian Hospital !

 

Occupations...

Optician stores... that don’t adjust what they sell. We assumed the people who sold us glasses would adjust them, but they can’t... and don’t worry about it.  Typical of many people here who don’t want to expand their knowledge to gain more customers.

Pharmacies rarely have a pharmacist on site, just clerks.  A written prescriptions is only necessary for some psychological drugs.  What’s good is that there’s no charade of professionalism by placing a personalized label on a vial... pills are sold in the same package they are shipped in to the pharmacy from elsewhere in Russia, Germany, India, wherever.

Supermarket managers feel in an elevated position, but are not eager to talk to customers.  They don’t have a badge with a photo and have no customer desk to welcome you.   

Russians favor black more than most Americans.  It’s easier to keep your clothes looking clean when you have a car.  Now I see splashes of color more, including orange, which is surprisingly popular.

Apartment hallways are often drab, dirty, and poorly maintained.  I’ve never seen an inspection form posted in an elevator. Elevators are often vandalized and have graffiti.  Russians often don’t seem to care much about poor and unsafe building conditions outside of their own apartments.  Exterior appearance, what realtors call Curb Appeal, gets little attention.

Flowers are not welcome at hospitals (they’re considered unsanitary).  Are Cut Flowers Really Bad for Hospital Rooms? refutes this belief. Russians don’t send Get Well cards but telephone instead.

Russian cities don’t have good and bad neighborhoods... no ghettos as in America.

A thought... Russians mostly live in vertical villages, in apartments, Americans horizontally in houses.

Laundry soap is sold in small boxes, the size of a large paperback.  Large economy sizes don’t attract Russians.  Small sizes remain popular perhaps partly because many people carry groceries home from the store.

Smoking...

  60% of Russian men smoke, 20% of the women... but younger women smoke 10 times more than older women, so this is trending up.  In contrast, 20.5% of American men smoke, 15.8 of American women. smoking United States  (If you figure that Russia has 1/2 the population of the US, but their men smoke three times as much...  the result is more deaths from cigarettes in the Russian male population than in American men).

  You can buy smokes for 60 rubles, around $1.50.  Cigarette prices 2013 Bloomberg.com  A pack of 20 Marlboro cigarettes costs $1.74 in Russia, compared with $6.36 in the U.S.  Soon an increase will make an average pack price double to $3.00.

  The Russian government has banned smoking at work, at theatres, museums, beaches, parks, playgrounds, restaurants, hotels, markets,  government offices, apartment lobbies, schools, hospitals, clinics, all trains, buses, planes, within 10 meters of bus stops, and railroad stations. 

  Cigarettes cannot be displayed in stores, only a price list.  No cigarette advertising is allowed, no more sponsored events, TV and movies may no longer show smoking, unless artistically necessary.  The ban on smoking in restaurants, trains and hotels will be effective this June.  RIA NOVOSTI  The Russian prison system will have separate sections for smokers.

  I was surprised to see that unified steps to discourage smoking haven’t been possible in the US because smoking regulation is left to each of the 50 states, local towns and cities, territories, and tribal areas.  European countries are well ahead of Russia with smoking bans. 

Food...

Prepared food generally has fewer or no additives than that sold in America.  Russia has stricter rules about healthy food... Little or no GMO grain imports.  Medicated and bleached chicken,  and beef with hormones are frequently refused from the USA and elsewhere.

Most mayonnaise is sold in squeeze bags, not bottles or jars... ketchup, too.  Russian mayonnaise has sunflower oil.

Butter in Russia has no salt.  That’s good for lower blood pressure, but the missing iodization means higher levels of retardation.

Bread has no sodium propionate to retard spoilage.   An extra loaf lasts a long time if placed in the freezer. 

Cheese is more likely to get mold because of few or no preservatives.  You can keep it fresh by putting a piece of cloth soaked with vinegar in the holder.

Russian behavior...

Men shake hands, but usually look away while doing so.  My mother’s advice to ‘smile, look them in the eye, and use a firm  handshake’ doesn’t seem to apply.

Russians mind their own business.  They aren’t quick to call the police to complain as many do in America.  In America the police seem to be everywhere, but police in Russia are often absent, don’t swagger, don’t feel they are paramilitaries on terrorism alert.  However, they may not be available when you need them.  They respond to a crime, but usually have no interest in prevention, or detection.

It’s very hard to scare a Russian.  They are sympathetic about 9/11 but have seen much worse without panicking.

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31 July 2013

What you won’t find in Russia’s supermarkets can tell you a lot

Where am I?

I believe you could wake up in a grocery, and without seeing the languages, figure out the country you were in, perhaps even which province.  We are not so homogenized after all. 

One way to identify the country is to take note of what is missing compared to other places.  Another way is to see what is included. 

Good American food...When I visited my mom in New Jersey, she would make me a tuna sandwich with lettuce on toasted bread, served with a bowl of Campbell’s tomato soup.  People in Russia don’t eat that way. 

Even after the rapid commercialization of the food industry since 1991, ready-made processed foods are not as popular as in the US.  Concerns about shippable fruits and vegetables are starting to override taste.  Still Russian food seems better than the sometimes cardboard products of the USA produce aisle.

Tuna and tomato soup missing in Russia...

Sometimes I find canned tuna, but rarely the albacore white tuna ideal for sandwiches or salads.  Toasters are on sale at large stores in Peter but I don’t know anybody that has one.  Most people have little appreciation of the joys of toast at breakfast. 

Russians frequently make soup, usually with several ingredients, even in the hot  months of summer!  American soup companies mostly offer cans of one type of soup... tomato, potato, onion, chicken, and mushroom.   Campbell’s Soup set up an outpost in Moscow a few years back to win over Russians to  condensed soup.  But Russians feel time in the kitchen is well spent.  The Americans weren’t sufficiently successful, folded their tents, and left town.   

The last few years I’ve hungered for just such a condensed tomato soupAs I get older and further away from life in the USA, for me a one ingredient soup beats complex heavy ones with parsley, dill, pieces of meat and pepper balls. I’ve made my own soup from tomato juice or left over spaghetti sauce, and enjoyed it on the sly when no one’s home to wonder.

Often American Internet recipes specify canned soup for flavoring.  I add the main components of the missing canned soup or just skip that part of the instructions.

Attitudes, tradition, and habit... 

Russians do not eat sandwiches with two pieces of bread.  They are mystified by my pleasure in putting together a midnight sandwich, a Dagwood special!

German brands of peanut butter and marmalade are available, but neither are part of daily Russian food.  With no sandwiches and no toast, where would you put them?

In New Jersey supermarkets there are long aisles for bottled spaghetti sauce.  Here I feel lucky to find a few varieties of tomato paste.  You won’t find any significant shelf space for bottled salad dressings, either.  Most Russians are not in the habit of eating green salads, so why would they need a prepared salad dressing?

Cold cereals unpopular...

There may be a few dry cereals near the Finn Crisp but there is nothing like the shelf space for such cereals as in the States.  Russians prefer hot cereal with butter but don’t slosh milk on top... or just eat buterbrod...  buttered bread with a cold slice of ham or kolbaca on top.

Vegetables...

Russian often fry vegetables. Frozen veggies are sold in open freezer bins with a scoop to fill a plastic bag, or you may buy from a small selection of packaged frozen vegetables.  Fresh or frozen, asparagus, spinach, and Lima beans are hard to find.

The meat aisle...

Americans and Russians both favor beef, chicken, and pork, but the USA also eats a lot of turkey and lamb.  I wish lamb chops (and mutton) were more available in St Petersburg. 

Most Russians know very little about turkey.  On some Thanksgivings we have eaten a frozen slab of tasteless turkey, but now we just eat chicken, and call it turkey.  Broiler chickens and turkeys are not popular. With Russia’s huge agricultural acreage, turkey could become a big consumer item.

The taste test says... Russia!

Of course, there are foods a Russian would tell you are missing in the typical American supermarket.  Most of the items I’ve mentioned here are not essentials, just preferences.  Overall, living in Russia these past thirteen years I feel that I have gained when it comes to the availability of tasty and healthy food.

What do you think?  Just click comments or send an email to us by clicking the Write Us tab on the right margin.

 

27 July 2011

Lifting Your Mood With Russian Zveroboy Tea!

 

Out of sorts?  Feeling a little dejected?  Zveraboy -also called St John’s Wort or goatweed – may be what you need!

You probably have some growing near you!

Larissa has been taking zveroboy from the field by the lake, on our way back from swimming.  She hangs it from an attic rafter to dry, and then strips flowers and leaves, crumbles them, and adds all but the little stems to her Tasty Tonic Tea.

 

It’s a yellow flower with five petals making the shape of a star.  The tops and bottoms of the petals have dots on the edges, while the leaves have translucent marks as if they were perforated.

St John’s Wort was used during Midsummer’s celebrations around the summer solstice to ward off evil spirits.  Later, Christians celebrating St John the Baptist’s birthday the same day, placed sprigs above icons to protect the saints from the Devil and his minions.

The first word in its Latin  name, hypericum, was Greek for ‘over an apparition’ as a little bit was thought enough to drive away evil spirits.  The second word perforatum refers to the perforated appearance of its leaves, supposedly pierced by an angry devil.

 

An article by the US National Institutes of Health, National Center for Complementary and Alternate Medicine, said St Johns Wort... ‘may be useful for minor forms of depression’ ... and the Mayo Clinic gives a qualified endorsement, indicating it can be of value.  People also use it to ward off infection and other skin problems.

 

 

I only sip a little tonic tea, as it may reduce the effect of my anti-coagulant Warfarin (called Coumadin in America) and is believed to weaken the action of other prescription drugs.  So, go carefully!

Zveroboy is one of many panaceas for whatever ails you.   Baikal, the Russian natural soft drink includes it.  It has been used as medicine since ancient Greece.

 

 

In 1696 it was introduced to Pennsylvania, spreading all the way to California by 1893.  St John’s Wort, the same as what’s called Klamath Weed in the American west, has a component that makes livestock – people, too! –photosensitive if too much is eaten, causing skin and mouth blistering which kills the appetite.  Five million acres eventually became worthless for sheep and cattle grazing.

Biological control came to the rescue with imported Chrysoline Beetles, now called Klamath Beetles, which gained the reputation of being  Weed Wallopers !  Now in Arcata California there’s a statue honoring them, built in gratitude by Humbolt County ranchers.

 

 

It’s good to get out in the fields among the wildflowers, birds, and fresh air... so try gathering some of your own zveroboy, and make a herbal hodgepodge tea as Larissa does.  Just watch out for snakes, mosquitoes, and stinging bees!

When you get back from your outing, you can even add Zveroboy Bitters to your evening drink!

 

image

 

Interesting Reading [blue hot link]

PBS Scientific American,  Nature Vs. Nature, Monumental Success.

          Euglossine Bee, Klamath Weed

          Comox Valley Naturalists Society St. John's-wort and the  Klamath Weed Beetle Jocie Ingram.

 

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05 February 2011

The Mystery of the Russian Turnip... ‘Lass, why will ye no cook my neeps?’

Turnips (Brassica rapa)

Image via Wikipedia

 

The Expat Cook says...

Our up-to-date list of Russian Cooking Blogs is at the end of this post!

Russian wives are usually a compliant lot about what’s cookable in the Slavic kitchen.  True, Larissa doesn’t like smelly kidneys, and changes the subject when I talk about haggis.  But I wonder, why she refuses to cook turnips!

Madam, I’m sorry, I believe you have mistaken my rutabaga for your turnip!

The rutabaga.  In Scotland neeps = Swedes= rutabaga.  Required by law in the USA to be called rutabaga. Purple/yellow rough skin with yellow/orange flesh when cooked. Grows to 15 cm (6 inch) diameter.  Botanists view them as  a probable accidental hybrid from the early 1600s of the turnip and cabbage. Waxed for winter storage.  Sweet mild taste, loaded with nutrition.  Can winter over, no matter how severe the frosts.  Smooth leaves like those of the cabbage.

The Turnip.  White inside and out. Size ping-pong to tennis ball.    Good for stews.   Seed to harvest in a fast 5 to 8 weeks.  Must be harvested in the fall. Rough leaves with sparse hairs.

My quiet memories, and Larissa’s Soviet field work...

I assumed that a turnip had to have the same name everywhere.  What my mother taught me to cut safely and prepare for stew was actually a parafin-waxed rutabaga... .  All these years I have lived in ignorance!

While I was chopping rutabaga in New Jersey, Larissa was helping a collective farm get in the harvest in the Leningrad area... day trips from the research institute for hard but satisfying work!  If they had been harvesting rutabagas, there would have been no rush, as they can easily stay in the ground throughout the winter.  She correctly remembers that they were turnips, white round veggies that grew to a large size, only meant for pig fodder, which they still call with scorn... турнепс, turnips!

The Russian word for turnip is repa!

So Russians think a turnip is unacceptable food for people.   All these years Larissa has cooked what Russians call repa, which is (don’t tell!) a kitchen acceptable turnip.  The inside turns orange when cooked and its pungent taste is just right with melted butter.

Russians say brokva when they want rutabaga.

The other turnip-like vegetable Russians will cook is the brokva.  Only now, after days of talking with Russians and checking the Internet,  am I aware that brokva are rutabagas...the Holy Grail of what Scots use at their gatherings.  Eureka!

Mystery solved!

If I want some mashed Scottish turnips and potatoes, the ingredients, more or less, have always been at the market or cooling on the balcony.  I just need to ask for pronounced in English brokva e cartofelnoya puree... that is to say, bashed neeps and tatties!

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Our soon to be famous updated list of Russian Cooking Blogs.  Just scroll to the second half of the post that appears when you click Russian Cooking Blogs.

 

Articles and References

Are ‘Neeps’ Swedes or Turnips? Guardian.co.uk, Word of Mouth Blog, Oliver Thring

Turnip and its hybrid offspring http://aggie-horticulture.tamu.edu/archives/parsons/publications/vegetabletravelers/turnip.html

 

 

 

 

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31 August 2010

Risk, Milk, and the Scientific Method


 


Public Enemy #1     Bessie the Cow

 
Our little bit of Heaven is now cold and often rainy.  A bear was spotted in the village a few days ago.  I think the wildlife wants its privacy back.

We’re finishing food in the fridge and cans that may be soon out of date. Larissa is washing, airing, folding sheets and blankets... packing them away to keep them vermin free. The last three days we had a kitchen fire to dry apple slices placed on old refrigerator racks and oven trays.

Seasons Change

The evening of the last day of summer... 18 August... after swimming in the lake and a day outdoors, I topped off  with some kefir and fresh applesauce.  The next morning  it turned 10 degrees colder, with wind and wet weather approaching.  On waking I had a heavy and rather painful stomach.

So started fall *, and a churning gut condition.  It took a week for me to have any interest in food. I spent time on the Internet and found a boiling controversy in the States about access to raw milk.

* Ever since 19 August we have been wearing warm sweaters and jackets.  Indubitably fall arrived suddenly and forcefully!

Which side are you on?

Laissez faire. Proponents of raw unpasteurized milk want to have the freedom we have by default in Russia... to purchase milk without government interference.  They see this issue as having to do with parents’ rights and freedom.  They do not like the heavy enforcement, with guns drawn, of various levels of American government.

Law and Order. Opponents look at unpasteurized milk through a different lens.  They  see  raw  milk as risky to consume. To them, people (and their children) should be protected from  bad decisions. 





How I view the additional risks of living in Russia, and how I look at risk...

An expat here needs to handle more risk in daily living than he probably had to back home...

This is an uncertain country... the sidewalks, the roads, inadequate fire protection, slow emergency response, uninspected elevators. Those who can live with a degree of anarchy deal better with living in Russia.  You must reduce your risk exposure where you can and hope for the best.

I believe “That government is best that governs least” (attibuted to Thomas Paine).  An orderly system of inspections and enforcement (for food, drugs, fire safety) is necessary... but has to be balanced against the peoples’ need for freedom. 

Government should not interfere with home schooling, family behavior, or what you buy at the market. 

Risk failure if you want success...

Acceptance of risk is what helped made America great.  Did the pioneers practice abuse... who crossed the prairie and expose their wives and children to possible scalping. ?  I believe that people should have the right to ‘go to Hell in a hand basket’ if they wish.

Raw milk is available in Russia everyday...

Lactobacillus (x1000)
Image by shok via Flickr

Lactobacillus (x1000)
 
I’ve been sick several times in my life but never before because of my own behavior.  Two of the great things about living on a former kolhoz  (collective farm)...  is the fresh high fat milk and dark yellow-yoked eggs.

True, we get raw milk in our St Petersburg courtyard from one of the remaining collective farms selling in the city... but we don’t know the cows... face to face.  Here they have the roam of the village, are tame and enjoy a little scratch around the ears... even the bulls.

Our relatives give us milk , but Larissa insists on paying for eggs.  Sometimes the milk is still warm  from the cow.  We set aside some for kefir, the rest goes into a large aluminum sauce pan to be pasteurized.  The part set aside is what threw me for a loop last week!

Pastuerizing milk...

If you Google home pasteurize milk the listings routinely  say to  heat milk to 62.8 C (145 F) and keep it there for 30 minutes.  Then cool to 4.4C (40 F) and refrigerate.  For this method you need a stainless steel double boiler and a food thermometer.  

Larissa has an easier and apparently effective way.  She brings milk to a boil at 78.9 C (174 F).  At the boiling point it suddenly rises to the top. This is a dramatic moment, especially if the cook has left the room!  It’s then allowed to cool on the counter, and put in the fridge.

Why does milk boil so quickly compared to water?  Water boils at 100 C (212 F),  but milk boils at a lower temperature because of the milk solids. 

Cheryl Bowman of 123Life.com includes a sterilizing way that is similar to what we do... Heat milk to 74 C (165F), keep it there for 15 seconds, cool fast to  63C (145F), and then cool to 40C (4.4F) and place in the fridge.

Untrained, unscientific, deduction... with intuition!



We have been here six summers in the last seven years.  In that time I have drunk homemade unpasteurized kefir.

But time goes on and variables change.

~     I’m older and have a condition.  Now I am one of the elderly.

~     Our relatives the farmers have aged.  One had a stroke, the   other is losing vision and refuses treatment.  Only one milk cow remains.

~     I have never seen a veterinarian or milk and cow inspector who has bothered to come down the rugged road to our village. 

Bessie the Cow and Robert the Expat...

If you scientifically want to investigate something, first limit variables... ideally to one.  In my case this would require that Bessie the Cow and Robert the Expat be tested for bacteria.  Not possible.

Guesswork.

On the 18th I consumed my kefir with some home made apple sauce mixed in.  The next morning I was sick and continued so for over a week.  I lost all appetite, and had pain in the stomach and intestines that became worse with spasms.  With each day it seemed more obvious to me that the likely cause was unwelcome milk bacteria.

This is just my theory and conclusion.

There were times I didn’t think I was going to get or feel better.  Milk can be nasty when harmful bacteria is  present such as...

Salmonella, E. coli, Listeria, Campylobacteria, Brucella.

Risk - benefit...

Bad milk can have permanent effects, besides the initial illness... and they can be severe for weak infants and the elderly.  Bacteria can kill.

Raw milk proponents claim that untreated milk has extra nutrients and ingredients that naturally helps you resist bacterial infection.  A good example of anecdotal evidence... Scandinavians who now drink pasteurized milk appear to have more bone troubles than their parents and grandparents did. 

Unpasteurized milk can be relatively safe if it comes from a sanitary dairy where the cows are monitored and tested frequently.  But like a chain the milk is only as free of bad bacteria as the last worker who handled it.  A fomite is an object that is contaminated.

I reduce my risk to zero.

If I were younger and free of health conditions, I would probably continue using some raw milk.  But in my case it isn’t worth the risk.


acidophilus 

So now I use home pastuerized milk.  It still has high fat and the taste of raw milk.  If I’m going to have bacteria with my milk, let it be lactobacillus 
acidophilus!  
 

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