March 1, 2024


Free For All Food

#JOM! Eat: 5 prepare dinner-it-you Russian food items

a bottle of beer on a table: Beef Stroganoff and mashed potatoes - one of the most popular Russian dishes in the world

© Presented by New Straits Periods
Beef Stroganoff and mashed potatoes – a single of the most well-liked Russian dishes in the environment

RUSSIAN forthcoming holiday getaway, Working day of Constitution that is celebrated each individual yr on Dec 12 is a day for households and pals to acquire though making the most of luxurious foods.

One particular of the ought to-have dishes through the vacation is Salad Olivier, which has a blend of environmentally friendly peas, boiled potatoes and carrots, boiled eggs, onions, pickled cucumbers and mayonnaise. Meat such as beef is commonly extra into the salad or in some cases it is eaten separately with roasted quails.

“To some extent, Salad Olivier can be considered as the symbol of Russia for the reason that there are a large amount of ingredients in the salad, related to our place with several ethnicities, religions, traditions,” says Ambassador of Russian Federation to Malaysia, Naiyl Latypov.

In conjunction with the celebration, the ambassador’s personalized chef, Yuri Bastrykin shares his recipe of Salad Olivier, as nicely as four other Russian getaway dishes.


Substances for salad

Boiled potatoes

Boiled green peas


Boiled carrots

Boiled eggs


1 teaspoon of salt

1 teaspoon of black pepper

Components for Mayonnaise

1 egg

1 teaspoon of vinegar

½ teaspoon of salt

1 tablespoon of oil

¼ teaspoon of mustard – optional

* Blend all the ingredients with a mixer


1. Mix all substances for mayonnaise with a mixer.

2. Chop all components into squares and blend in a bowl with each other with mayonnaise.



Beef stock

1kg of beef with bones

2.5 litres of h2o

2 huge bay leaves

½ teaspoon of black pepper

½ teaspoon. of salt

3 medium beetroot

1 Holland onion

2 medium carrots

1 cabbage

4 potatoes

½ tbsp. tomato paste


1. Boil the beetroot with the beef inventory to give it the ruby crimson colour. Incorporate in other vegetables this kind of as mushroom.

2. Garnish the soup with bitter product and fresh new minced dill.

3. Suggestion: Leftover borscht tastes better than new borscht. Make more so it can be eaten in the next or 3rd day.




250g of flour

125ml of hot water

2 tbsp. of oil

½ teaspoon of salt


150g of minced meat

1 Holland onion – chopped

Chopped parsley

1 teaspoon of salt

1 teaspoon of black pepper


1. Dough: Mix all the components alongside one another and knead the dough with hand and rolling pin. Roll the dough until its about 3mm thick. Slice circles out of the dough and roll the circled dough into a ball and roll yet again. Depart it to relaxation in area temperature for 30 minutes.

2. Filling: Blend all ingredients.

3. Place 2 tbsp. of the filling on one particular aspect of the dough to depart about ½ inch room at the edges. Fold the dough and pinch the edges firmly using fingers. Fry both sides of the dough in medium-warmth oil until brown. Provide even though still warm.



1 ½ pounds of sirloin beef steak

2 ½ cups of mushrooms, sliced

2 onions, thinly sliced

1 garlic clove, chopped

¼ cup of butter

1 ½ cups of beef broth

½ teaspoon of salt

¼ cup of all-purpose flour

1 ½ cup of sour cream


1. Flatten the steak with a rolling pin and give it a minor therapeutic massage with salt and black pepper. Slice the steak into slender slices and sear in a very hot skillet with oil for 30 seconds and eliminate the meat.

2. Turn the heat to medium and add in butter. Add onions, garlic and mushrooms and prepare dinner for about 3 minutes. Include flour and fifty percent of beef broth, stir and

continue on to incorporate the remaining broth gradually. At the time the broth is included, increase sour cream and keep on to stir.

3. Add the meat slices into the sauce and permit relaxation until finally the sauce thickens, then increase additional salt and black pepper for taste. Herbs this sort of as choppeddills or chives can be added on top rated right after the Beef Stroganoff is completely ready. Delight in with white rice.


Ingredients for the Dough

3 ½ cups of flour

½ cup of honey

1 egg

½ cup of melted butter

3 teaspoons of baking powder

6 cloves, powdered

1 teaspoon of ground ginger

1 teaspoon of cardamom powder

½ teaspoon of ground cinnamon

½ teaspoon of grated nutmeg

1 cup of caster sugar

Components for the Frosting

1 cup of icing sugar

1 egg


1. Merge 50 % of the flour and spices combine it in a bowl. Increase other ingredients into the bowl and keep on mixing. Knead the combination at very low speed right up until you get a tender dough. Divide the dough into 3 items, deal with them with plastic wrap and refrigerate for just one hour.

2. Roll each and every dough to fifty percent-inch thick and slice circles of 12cm in diameter with cookie cutter. Area the dough on a baking sheet lined with parchment paper and bake in the more than for 12-15 minutes. Preheat the oven very first to 200°C.

3. When the pryaniki are baking, whisk egg white until it foams and incorporate icing sugar to make the frosting.

4. At the time the pryaniki are cooled, unfold the frosting on every single pryanik with a pastry brush. Enable the frosting to dry and enjoy the gingerbread with tea.

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