Soviet Cuisine: Potato Delights

Alike the Turkish delights that are a proud symbol of certain cuisines of the Middle East & the Maghreb, potato delight are a fundamental proud part of the Russian cuisine. Strangely enough, a root crop from far hated America has become an object of inspiration & respect in Russia. These days we cook our traditional potato delights. 🙂 They are integral participants of all the feasts & celebrations!

Russian Shepherd’s Pie (Without Meat) Ingredients:

potatoes – 1 kg, 2 eggs, 3 onions, milk – 1 glass, oil – 3 tbsp., sour cream – 3-4 tbsp., some salt, some pepper.

Preparation:

Wash, peel the potatoes, boil it well. Meanwhile peel & slice the onion, fry until it is golden. As soon as the potatoes are cooked, add hot milk, eggs, oil, salt & pepper, mix it well. Prepare a deep baking dish: layer the potato in turn with the onion: 1st level-potatoes, 2nd level – onion, etc. Cover the upper level with sour cream.

Roast the pie in a preheated oven for about 20 -25 minutes. Serve with a sauce based on milk, sour cream or mushrooms.

Classic Russian Shepherd’s Pie Ingredients: 

See the recipe above plus 500 gr. of minced meat on choice (pork, beef, veal, chicken, etc). PS: To my mind the beef one is the best for the dish of the kind.

Preparation:

Cook the potato mash as described in the previous recipe except the onion. Just chop it & add into minced meat. Cover the baking dish with dry bread crumbles, layer potatoes & the meat. Cover the upper level with sour cream.

Roast for about 30 minutes. Serve with similar sauces or other on your choice.

Enjoy the meal!🧅🥕🥔

PS. The recipes are translated from authentic Soviet Culinary Books.

Maria KethuProfumo

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About kethuprofumo

Reconstructing the Past for the glorious Future
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10 Responses to Soviet Cuisine: Potato Delights

  1. Sounds delicious, Maria. I love Shepard’s pie.

  2. Monch Weller says:

    My late mom used to make this for Christmas, though she uses minced chicken for the meat. 🥔🍗🥧

  3. fulvialuna1 says:

    Cara Maria questa mi gusta assai ma la provo con la carne, grazie del suggerimento su quale per te è migliore.

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