Best Russian Potatoes Recipes

VARENIKI (RUSSIAN PIEROGI) WITH POTATOES AND MUSHROOMS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
• Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
• Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
• Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
• Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.

RUSSIAN CHICKEN STEW WITH POTATOES AND VEGETABLES

Steps:

• Melt butter in a large saucepan over medium heat. Add chicken and brown on all sides, about 5 minutes. Add potatoes, carrot, and onion; cook and stir until vegetables begin to soften, 6 to 8 minutes.
• Stir tomato paste into the saucepan and season with salt and pepper. Pour enough water to cover and continue to simmer until chicken is no longer pink in the center and vegetables are tender, about 15 minutes. Garnish with fresh parsley.

RUSSIAN PORK CHOPS AND POTATOES IN SOUR CREAM SAUCE

Steps:

• Spray skillet. Heat it over medium heat. Add potatoes and brown lightly. Set aside.
• Season chops with powders and pepper. Put a little oil in skillet. Cook chops for one minute on each side. Drain fat if necessary.
• Add water. Cover and cook for 10 minutes.
• Add potatoes and mushroom. Cook for 10 more minutes.
• Stir in sour cream. Heat thoroughly, but don't boil.

RUSSIAN POTATOES

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°.

RUSSIAN ROASTED POTATOES WITH MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Toss potatoes and olive oil in a 13x9x2 inch roasting pan and roast uncovered for 20 minutes. Stir in mushrooms, garlic, shallots and herbs and roast for another 20 minutes or until everything is golden brown. Toss and add salt and pepper to taste. Serve immediately.

ZHARENAYA KARTOSHKA FRIED POTATOES RUSSIAN STYLE

Steps:

• Peel the onion, cut it in half and thinly slice it.
• Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
• Peel potatoes and julienne.
• Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
• Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
• Add dry mushrooms and cook for 10 to 15 minutes until golden.
• Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
• Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.

RUSSIAN FRIED POTATOES

Steps:

• Peel potatoes.
• Dice up the garlic and onion and mix them together. Then separate them into two cups of equal portions.
• Slice potatoes, but not too thick. About two or three millimenter should do it.
• Place potatoes in a large bowl.
• Pour tablespoon of salt on them and mix it up with your hands. Add more salt to make sure the potatoes are evenly salted.
• Oil two frying pans and separate the potatoes into the two frying pans. Start on medium so that it doesn't burn or start freaking out on the stove.
• Cook until the potatoes on the bottom become browned. Turn the potatoes over and repeat until slightly browned.
• Now, add the garlic and onion mixtures to each frying pan and mix it up.
• Wait until the potatoes are soft and browned.
• You're done! Enjoy!

GOAT STROGANOFF WITH RUSSIAN BANANA FINGERLING POTATOES, BABY CARROTS, POTATO STRAWS AND FRESH DILL

Steps:

• Pat the goat dry with paper towels and season all sides with salt and pepper. Heat a pot just wide enough to comfortably fit all 4 pieces of goat over medium-high. (You don¿t want to cram the pieces together, but you don¿t want too much extra room either.) Add 1/4 cup of the canola oil to the bottom of the empty pot when hot and heat until smoking. (You are looking for a nice white puffy smoke to appear; that's when you know it's hot enough for searing.) Carefully lay the goat into the hot pan. Sear the goat on each side until golden brown and a crust forms, about 2 minutes per side.
• Add the peppercorns, thyme, garlic, bay leaves, carrot and onion to the pot. Cover with the stock and bring to a boil. Turn down the heat to a gentle simmer and cook until the meat is tender and falling off the bone, about 3 hours. Let the meat cool to room temperature in the liquid.
• Meanwhile, place the potatoes in a small pot and cover with water. Season the water with salt. Bring just to a boil, immediately turn down to just below a simmer and cook gently until the potatoes are tender. Cool the potatoes in the liquid to retain flavor and moisture. When cool, remove the potatoes from the liquid and store in the refrigerator.
• Repeat the process for the potatoes with the baby carrots in a separate pot.
• Remove the goat meat from the liquid using a slotted spoon and place it in a clean empty pan. Gently pull apart and shred the meat. If the meat is too hot to handle, use a fork. Take care while shredding to remove any extra fat, sinew or vegetables. You want just clean shredded goat meat. Using a mesh strainer, pour just enough of the cooking liquid over the shredded meat to cover. Remove excess fat from the top of the liquid by skimming with a small spoon or ladle.
• Heat the remaining 2 tablespoons of canola oil in a small saute pan until smoking. Add the potatoes and carrots, season with salt and pepper, and saute until a little golden brown, about 4 minutes.
• In a small saucepan, warm the goat in its liquid. Stir in the sour cream. Check for seasoning, adding a little salt and pepper if needed.
• In a flat bowl or large plate, arrange the carrots and potatoes in the center in a ring, leaving a little room in the middle. Spoon the goat meat in the middle, allowing it to gently cover a little of the vegetables, but not all. Top with the Potato Straws and dill sprigs.
• Preheat the oil in a deep fryer to 250 degrees F.
• Slice the potato using a Japanese mandoline with the medium julienne attachment into a container with cold water. Rinse the sliced potatoes under running water until the water runs clear. Remove from the water, pat dry, and fry until golden brown, about 5 minutes. Carefully remove from the oil onto a tray lined with paper towels to absorb any excess grease. . Season with a little salt and reserve.

RUSSIAN BOILED POTATOES

Steps:

• 1. Peel potatoes & cut into large chunks of somewhat equal size. Boil until tender.
• 2. Drain & toss with dill, butter, salt & pepper.
• 3. Serve & enjoy!

RUSSIAN POTATOES IN BUTTERMILK

Steps:

• Place potatoes in a steamer. Fill a large pot with 1 to 2 inches water and place steamer in pot. Bring water to a simmer, cover, and steam potatoes until tender and easily pierced with a knife, 20 to 25 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add onion and coarse salt and cook, stirring occasionally, until onion is softened and golden, about 20 minutes.
• Divide potatoes and onions evenly among 4 bowls. Pour 1/3 cup buttermilk over each serving, season with flaky salt and pepper, and garnish with dill.

RUSSIAN BOILED POTATOES WITH PICKLES

Steps:

• Cut potatoes in small cubes, add finely chopped pickled cucumbers and onion.
• Add salt to taste and dress with oil
• Stir carefully and enjoy.