Always impressed with the wide variety of your dishes. This looks wonderfully simple and straight forward. My Jewish grand mother often did a lot of simple dishes like this.
Eric G The thing about this dish is that it _looks_ simple and straightforward, but there is a lot of room for making it great vs. mediocre based mostly on the timing and the heat applied.
CookinginRussia For which we are all lucky to have you here to teach. I meant "simple" in terms of ingredients. Looking forward to your next book by the way.
CookinginRussia Very true. For me, something like neapolitan pizza Margherita is another example of this sort of technique heavy, ingredient light dish whose greatness is contingent upon the judicious application of often-underappreciated factors like timing and heat (as you mentioned).
Love this type of hearty home cooking. I have had similar dishes before, but this looks different than a typical sausage stew recipe. I sually like spicy dishes, but this kind of dish would be better with a sausage not so spicy I assume. Thank you for another great recipe!
Vicious Suspicious Thank you. Right - it is not a spicy sausage type of dish. The flavors are milder, and there is more emphasis on texture than you usually get in Russian food, especially because of the rye croutons. The problem that most people will have in duplicating this recipe is getting the right type of bread. This sort of dense rye is uncommon outside of Russia.
CookinginRussia that's what I was thinking about. We have rye bread here, but the most common one is very different from the bread you used. It's chewy and quite massive and has a very strong and concentrated flavour, almost like liquorish.
Vicious Suspicious I can't say for sure without actually seeing the bread you are talking about, but it sounds like the type that is right. You'll know when you try making it!
This looks like a great dish. I really don't know much about Russian cooking, but this looks very inspired by Asian stir-fried dishes in woks. Keep up the good work.
Rick Rheubottom Thank you. Actually this is pretty much the opposite. In Asian stir fry dishes you want a blinding hot flame. The key to this is a low heat, and the reason that this evolved that way is because the low quality tiny hot plate used in dachas. They provide very little heat, so things have to be cooked slowly.
My bad. I was referring more to how a skilled chef moves food that needs higher heats to the center of the wok, and how adding ingredients at precise times is so important.
1AKA123 To do either of those the right way means cooking over an open fire, which I can't do here because of regulations limiting pollution in the city. I have considered doing a stove top paella. Maybe this summer. :)
1AKA123 That oven looks very interesting, but I have no experience with it. I would buy one if I was there, but it can't be shipped where I'm at. In regard to your suggestion on egg dishes, I'll certainly think about it. That might be something to do during summer when I have more time.
Thank you again Greg. So tasty...Potatoes are delicious!! Book has arrived. Another one is on the road, for my friend. I slowly prepare my kitchen for serious recipes. Biggest problem for now is control of temperature. I'm thinking to change my stove ( gas) for some electric ( induction or ceramic ) . Are you satisfied with " gorenje"? it's ceramic spiral or induct.? Also i'm confused with pot,pan material ( cust iron,teflon,ceramic,alu,...etc ) I will appreciate if you put some tutorial guide for amateurs in vol.2. Cheers!!
lunainleo Thank you for your feedback. II have a video on selecting cookware, you know? Have you watched it? As for the stove, I prefer gas, but electric is all that's possible here. This is not induction because that's too limiting on the type of pots that you can use, and I have a wide variety.
Vicious Suspicious Still a few months away for that. It will contain much more general information than the first volume, so it takes a while to write carefully. I do have another video that will be up in a couple more days, though.
I will try this soon...thank you...And if you are interested in a "poor man" dessert recepie that also served as a meal in the time of the big crash of the 40's, let me know...it is a typical dessert for the French Canadian here. it is called "pudding chomeur". Keep it up...always like to try some of your receipies.
Ismail Fikri There is no substitute possible and still retain the authenticity of the dish. You can use a beef or turkey sausage, but it isn't the same dish any more.
In the video you say you have your own seasoning mixture and will explain more in the next cookbook. Is the recipe in volume 2 or 3? I want to use what you used :)
That's too bad...looked it up and have everything except the Georgian. spice mix. Sad because we were just in the city at few Russian stores. Wish I would have seen this video before we went! Thanks anyway!
I ended up using the LSD seasoning mix for this because I saw it in the book after I commented to you. We are lucky enough to have German butcher here who makes great sausage plus a really good bakery for the bread. This dish was awesome with that seasoning! Just right on a cold winter evening. I will be making this again for sure, Thank you! I have one question about the Tomato sauce in another video though. Would it be good to use to bake pasta shells stuffed with ricotta cheese? I understand that it is quite thick, but if I thinned it with pasta water , would it work?
The LSD seasoning would be the second best choice, so I'm glad you used that one! Regarding the tomato sauce - yes, that's a perfect application. You may want to thin it with stock instead of pasta water, though. The flavor and texture will be better.
ANNOTATIONS 0:12.400 CLICK HERE for more information about this book and how to get it. 0:12.400 Dachas are a leftover from the Soviet era, when every family was given both a home in the city and a plot of land outside the city that they could build a summer house (dacha) on, and do small scale farming for themselves. 0:12.400 If instead of cutting these into rectangular cubes, you cut them in to long strips, these would be the most popular beer snack in Russian bars. 0:12.400 Portion out the garlic oil for how many croutons you are making, of course. 0:30.000 Anyone can fry these ingredients and produce some sort of version of this dish. What makes it a masterpiece is the perfect amount of cooking of all of the individual ingredients so that they all are ready at the same time. 0:30.000 Set the heat to MAXIMUM. Check under the lid frequently to see when it comes to an actual boil. Then reduce heat to MEDIUM, cover and boil for about 9 MINUTES. 0:30.000 The rye bread croutons shown in the next video segment need to be made within an hour of the rest of the dish. 0:44.024 1:11.700 Because there are so many varieties of potatoes and they all have slightly different cooking times, I can't tell you the exact time they will need to boil. You will have to experiment a little with the potatoes you can get in your area to find the perfect time. 1:11.700 INGREDIENTS Potatoes, waxy - not starchy Bacon, slab Sausage, lightly smoked Rye Bread Onion Garlic Dill, fresh Juniper Berries (optional) 1:34.000 Now that you have the potatoes and the rye croutons cooked, you are ready to finish the dish. This will take roughly 20 minutes to cook properly because it has to be done at a relatively low heat. 1:34.000 Thanks for watching! 1:43.568 The tradition of spending weekends and vacations in one's dacha during the warmer months continues to the present day. These are usually primitive cabins in isolated areas where the only store in the area sells a very limited selection of sausages, potatoes, onions and other simple provisions. 2:08.824 The ratio of the ingredients is mostly up to you. What I'm showing in this video has more sausage than you would expect to be served and fewer potatoes, but the balance is a matter of personal preference. 2:20.663 The ratio here is 90g (3 oz) of vegetable oil to 22g (3/4 oz) garlic cloves and 1/2 teaspoon salt. This will make enough for 24 garlic croutons. 2:58.700 Because there is little to actually do at one's dacha, cooking gets slightly more attention than it normally does in Russia. This is when shashlik is made, for example. This dish is made from some of the only available ingredients found in the little stores outside the cities in "dacha-land". 3:28.800 Let them come to room temperature. At that point you can either continue with the recipe, or refrigerate the potatoes for up to two days in a closed container. 7:28.800 Cut potatoes about 1.25cm (1/2 inch) thick. The potatoes need to be semi-cooked ahead of time. To assure consistent results, measure twice the weight of water to potatoes and add 1 teaspoon of salt for every 140 grams (5 oz) of potato. 7:28.800 You will also need a seasoning mix. If you are in Russia or Sweden, then try Santa Maria's "Seasoning for Pelmeni". Otherwise use the seasoning mix of your choice. More about this in the next volume of my cookbook.
Mike Burns Exactly. There are a lot of great Russian beers, too - unfortunately none of them are exported. Only the worst ones are exported. Same thing with vodka, by the way. If the bottle is marked "export", you are getting the worst stuff.
CookinginRussia Tried a 'Siberean Crown (?) once during a business trip tp Moscow. What I did not know was it was ~6.5%abv and I was drinking it like a typical Brit beer (max 4% abv).The result was a little messy. Here in the Netherlands there are some excellent smaller breweries producing great beer that is (similarly) not heard of much outside the NL.
Always impressed with the wide variety of your dishes. This looks wonderfully simple and straight forward. My Jewish grand mother often did a lot of simple dishes like this.
Eric G The thing about this dish is that it _looks_ simple and straightforward, but there is a lot of room for making it great vs. mediocre based mostly on the timing and the heat applied.
CookinginRussia For which we are all lucky to have you here to teach. I meant "simple" in terms of ingredients. Looking forward to your next book by the way.
CookinginRussia Very true. For me, something like neapolitan pizza Margherita is another example of this sort of technique heavy, ingredient light dish whose greatness is contingent upon the judicious application of often-underappreciated factors like timing and heat (as you mentioned).
Jesse Bohler I actually thought about using that as an example. :)
That is a great looking Dish, I love all the Ingredients. The Method was spot on as well as the presentation. Great Job Chef!
I made this substituting chorizo for sausage. Obviously a completely different flavor profile but still quite tasty!
Love this type of hearty home cooking. I have had similar dishes before, but this looks different than a typical sausage stew recipe. I sually like spicy dishes, but this kind of dish would be better with a sausage not so spicy I assume. Thank you for another great recipe!
Vicious Suspicious Thank you. Right - it is not a spicy sausage type of dish. The flavors are milder, and there is more emphasis on texture than you usually get in Russian food, especially because of the rye croutons. The problem that most people will have in duplicating this recipe is getting the right type of bread. This sort of dense rye is uncommon outside of Russia.
CookinginRussia that's what I was thinking about. We have rye bread here, but the most common one is very different from the bread you used. It's chewy and quite massive and has a very strong and concentrated flavour, almost like liquorish.
Vicious Suspicious Actually that sounds perfect! The type of "rye" bread you usually find in the US is more like cake than bread.
CookinginRussia oh lol, I'll have a go then. I thought that would be bad for cooking but I trust your expertise.
Vicious Suspicious I can't say for sure without actually seeing the bread you are talking about, but it sounds like the type that is right. You'll know when you try making it!
This looks like a great dish. I really don't know much about Russian cooking, but this looks very inspired by Asian stir-fried dishes in woks. Keep up the good work.
Rick Rheubottom Thank you. Actually this is pretty much the opposite. In Asian stir fry dishes you want a blinding hot flame. The key to this is a low heat, and the reason that this evolved that way is because the low quality tiny hot plate used in dachas. They provide very little heat, so things have to be cooked slowly.
My bad. I was referring more to how a skilled chef moves food that needs higher heats to the center of the wok, and how adding ingredients at precise times is so important.
Rick Rheubottom Ah, I see.
Maybe I'm completely wrong though. I'm far from an expert. :P
Rick Rheubottom we don’t eat such dish
Lovely.
Would be great to see your take on gurievskaya kasha and/or...paella (even in a small pan?) .
1AKA123 To do either of those the right way means cooking over an open fire, which I can't do here because of regulations limiting pollution in the city. I have considered doing a stove top paella. Maybe this summer. :)
1AKA123 That oven looks very interesting, but I have no experience with it. I would buy one if I was there, but it can't be shipped where I'm at. In regard to your suggestion on egg dishes, I'll certainly think about it. That might be something to do during summer when I have more time.
Thank you again Greg. So tasty...Potatoes are delicious!! Book has arrived. Another one is on the road, for my friend. I slowly prepare my kitchen for serious recipes. Biggest problem for now is control of temperature. I'm thinking to change my stove ( gas) for some electric ( induction or ceramic ) . Are you satisfied with " gorenje"? it's ceramic spiral or induct.? Also i'm confused with pot,pan material ( cust iron,teflon,ceramic,alu,...etc ) I will appreciate if you put some tutorial guide for amateurs in vol.2. Cheers!!
lunainleo Thank you for your feedback. II have a video on selecting cookware, you know? Have you watched it? As for the stove, I prefer gas, but electric is all that's possible here. This is not induction because that's too limiting on the type of pots that you can use, and I have a wide variety.
CookinginRussia i found it....chemistry in kitchen 3. Thx!
Thanks for showing me bro 👍don't forget the onions... 2018.. Yeah..✌
This is the kind of food I often cook, but normally with a fried egg.
Sven Bolin Eggs are another dacha staple, but that's for another time. :)
A bit off topic here, but can you substitute prosecco for the champagne in your Babaash cocktail?
You can, but the result will be different, naturally. Certainly it won't be as good.
Alright, got it. Moët Chandon it is, then.
Vicious Suspicious It doesn't have to be that good, but of course that's a nice touch.
I actually ment Piper, but said Moët Chandon. I really need your volume 2 book for my wine knowledge ;)
Vicious Suspicious Still a few months away for that. It will contain much more general information than the first volume, so it takes a while to write carefully. I do have another video that will be up in a couple more days, though.
I will try this soon...thank you...And if you are interested in a "poor man" dessert recepie that also served as a meal in the time of the big crash of the 40's, let me know...it is a typical dessert for the French Canadian here. it is called "pudding chomeur". Keep it up...always like to try some of your receipies.
You eet good in Russia!
Hello chef,
what would be the best substitute of pork here ?
Ismail Fikri There is no substitute possible and still retain the authenticity of the dish. You can use a beef or turkey sausage, but it isn't the same dish any more.
In the video you say you have your own seasoning mixture and will explain more in the next cookbook. Is the recipe in volume 2 or 3? I want to use what you used :)
Add some of the the Novgorod Tertiary Additive from Volume 3. It isn't in place of the other seasonings, but rather in addition to.
That's too bad...looked it up and have everything except the Georgian. spice mix. Sad because we were just in the city at few Russian stores.
Wish I would have seen this video before we went! Thanks anyway!
You can omit it and still have a good result. It will be better than nothing, after all.
I ended up using the LSD seasoning mix for this because I saw it in the book after I commented to you. We are lucky enough to have German butcher here who makes great sausage plus a really good bakery for the bread. This dish was awesome with that seasoning! Just right on a cold winter evening. I will be making this again for sure, Thank you!
I have one question about the Tomato sauce in another video though.
Would it be good to use to bake pasta shells stuffed with ricotta cheese? I understand that it is quite thick, but if I thinned it with pasta water , would it work?
The LSD seasoning would be the second best choice, so I'm glad you used that one! Regarding the tomato sauce - yes, that's a perfect application. You may want to thin it with stock instead of pasta water, though. The flavor and texture will be better.
watching this while i eat hotdog and rice haha
ANNOTATIONS
0:12.400
CLICK HERE for more information about this book and how to get it.
0:12.400
Dachas are a leftover from the Soviet era, when every family was given both a home in the city and a plot of land outside the city that they could build a summer house (dacha) on, and do small scale farming for themselves.
0:12.400
If instead of cutting these into rectangular cubes, you cut them in to long strips, these would be the most popular beer snack in Russian bars.
0:12.400
Portion out the garlic oil for how many croutons you are making, of course.
0:30.000
Anyone can fry these ingredients and produce some sort of version of this dish. What makes it a masterpiece is the perfect amount of cooking of all of the individual ingredients so that they all are ready at the same time.
0:30.000
Set the heat to MAXIMUM. Check under the lid frequently to see when it comes to an actual boil.
Then reduce heat to MEDIUM, cover and boil for about 9 MINUTES.
0:30.000
The rye bread croutons shown in the next video segment need to be made within an hour of the rest of the dish.
0:44.024
1:11.700
Because there are so many varieties of potatoes and they all have slightly different cooking times, I can't tell you the exact time they will need to boil. You will have to experiment a little with the potatoes you can get in your area to find the perfect time.
1:11.700
INGREDIENTS
Potatoes, waxy - not starchy
Bacon, slab
Sausage, lightly smoked
Rye Bread
Onion
Garlic
Dill, fresh
Juniper Berries (optional)
1:34.000
Now that you have the potatoes and the rye croutons cooked, you are ready to finish the dish. This will take roughly 20 minutes to cook properly because it has to be done at a relatively low heat.
1:34.000
Thanks for watching!
1:43.568
The tradition of spending weekends and vacations in one's dacha during the warmer months continues to the present day. These are usually primitive cabins in isolated areas where the only store in the area sells a very limited selection of sausages, potatoes, onions and other simple provisions.
2:08.824
The ratio of the ingredients is mostly up to you. What I'm showing in this video has more sausage than you would expect to be served and fewer potatoes, but the balance is a matter of personal preference.
2:20.663
The ratio here is 90g (3 oz) of vegetable oil to 22g (3/4 oz) garlic cloves and 1/2 teaspoon salt. This will make enough for 24 garlic croutons.
2:58.700
Because there is little to actually do at one's dacha, cooking gets slightly more attention than it normally does in Russia. This is when shashlik is made, for example. This dish is made from some of the only available ingredients found in the little stores outside the cities in "dacha-land".
3:28.800
Let them come to room temperature. At that point you can either continue with the recipe, or refrigerate the potatoes for up to two days in a closed container.
7:28.800
Cut potatoes about 1.25cm (1/2 inch) thick. The potatoes need to be semi-cooked ahead of time. To assure consistent results, measure twice the weight of water to potatoes and add 1 teaspoon of salt for every 140 grams (5 oz) of potato.
7:28.800
You will also need a seasoning mix. If you are in Russia or Sweden, then try Santa Maria's "Seasoning for Pelmeni". Otherwise use the seasoning mix of your choice. More about this in the next volume of my cookbook.
Hmm I shall try it and buy the tatties from Waitrose.
LOL LOL LOL... Looking at the potatoes just thought about the Indian Masala Dosas... and burst out laughing... SORRY :-)
This looks like it would have been good with some smetana.
LazyElectron This looks good with some beer!
Mike Burns Exactly. There are a lot of great Russian beers, too - unfortunately none of them are exported. Only the worst ones are exported. Same thing with vodka, by the way. If the bottle is marked "export", you are getting the worst stuff.
CookinginRussia Tried a 'Siberean Crown (?) once during a business trip tp Moscow. What I did not know was it was ~6.5%abv and I was drinking it like a typical Brit beer (max 4% abv).The result was a little messy.
Here in the Netherlands there are some excellent smaller breweries producing great beer that is (similarly) not heard of much outside the NL.
Mike Burns One of the most popular beers in Russia is "The Hunter" (translating to English), which is nearly 9%abv.
CookinginRussia Just finished a Zuister Agatha Houtgerijpt (barrel aged) barley wine; 11%. Good stuff, indeed.