Ryazhenka is a Russian-Ukrainian dairy drink similar to yoghurt. It has creamy color and characteristic taste with a caramel twist. Because of its health benefits and lovely taste it is a great drink for children and it is loved by healthy eaters as a dietary product.
Ryazhenka has almost the same nutritional properties as milk but they are better absorbed and digested by human body, especially protein. Rich in calcium and phosphor, this Russian dairy product is more delicate in taste than kefir but higher in calories.
Ryazhenka is cooked from baked milk by adding special souring ferments. Baked milk (топленое молоко) is drink which has a long tradition. It was cooked in Russian villages by leaving a jug of boiled milk in an oven for a day or over night until it is coated with a brown crust. The milk changes its color and taste and gets thicker consistency.
Today, both baked milk and fermented ryazhenka are produced on an industrial scale. However, those who like to experiment can try to cook baked milk at home by pouring the milk that has just boiled into a thermos flask (which is washed with hot boiled water) and leaving for 4-6 hours.
Juicy, rich in flavour Russian burgers (kotleti) is lovely comfort food. This hearty meal will fill your family, and you ca also freeze burgers for quick meals to come. We are happy to share with you all the tipes you need to make the best Russian home-made kotleti burgers – they can easily become your signature dish.
As with pelmeni, the key secret is the meat. Best if you mince it yourself, otherwise get it from a trustworthy butcher or from an organic shop. Fatty pork will make the burgers juicy. You can also pour some water into the minced meat to make it even softer and juicier – leave it for a minute and the meat will absorb it.
Second tip is the seasoning. Finely chopped onion will slightly marinate the meat. Family seasoning tips: crushed bay leaves, some pepper and caraway seeds.
Third tip is an energetic, focused and considerate mixing with your hands (you can wear rubber gloves). The technique is the following: once all the ingredients are mixed in, you take a small portion of the mix and energetically throw it back into the bowl. Be careful not to splatter the meat around – you can place the mix with the minced meat into the bowl.
And finally, and extra touch: once you’ve shaped the meat into the ellipses, you can add a small amount of butter, that will add to the juiciness.
When nature awakens and the herbs and leaves start to grow, reaching out for the sun, it’s high time to go to the countryside and collect some young nettles, which are rich in vitamins. You can use them for delicious and super healthy nettle soup and also make drinks full of goodness and “beauty” vitamin E.
There is something mentally soothing about nettle soup. It’s a combination of factors that spring is finally here, the richness of vitamins in the unusual ingredient and the fact that you actually collected your own food in the wild – when was last time you did that?
The nettle soup proclaims: Spring has come, I’m good for you, and you’re a great gatherer!
Sorrel soup is a very refreshing and light soup with a slightly tangy lemon-like taste. This taste comes from the main ingredient of the soup – sorrel leaves.
Those folks in Russia who are lucky to have a datcha – a land allotment with a small or not so small house/mini- cottage, grow sorrel leaves there and then pinch whatever quantity they need for the soup or salad.
Those with the business mindset sell sorrel away together with other veggies and groceries at the local markets.
Sorrel is reach in vitamins C, B and K and iron. Cook this traditional summer/beginning of autumn Russian soup – it’s very easy!
This is an extremely easy and very healthy start of the day. This food is particularly popular for breakfast with children and women in Russia.
Tvorog is a product similar to cottage cheese but a bit drier and more pressed. It is a great source of protein and it is rich in calcium. Smetana,which is similar to crème fraîche, moisturizes the tvorog’s texture.
Method:
Mix tvorog with Smetana using proportions to your taste.
Decorate with berries.
If desired, you can use other sweeteners – sugar, jam or honey.
