Knoephla HotdishKnöpfle EintöpfThe cuisine that belongs to the people known as “Germans from Russia”...
As I’ve mentioned in the past, Ron and I have been working on a joint project, exploring the foodways...
A regularly updated cookbook from the American Historical Society of Germans from Russia. The scanned copy has a sticker from the Blue Mountain Chapter of the...
I just learned of these this morning, and am posting this information here, with full credit to the...
Knoephla HotdishKnöpfle EintöpfThe cuisine that belongs to the people known as “Germans from Russia”...
Photo credit Mennonite Girls Can Cook Wareneki Also known as: Varenikje (Cottage Cheese Dumplings) Shootenkruflin Pierogi (Russian) Here is some history on this little treat from Mennonite Foods and Folkways from South Russia by Norma Jost Voth. (Link is in my sidebar.) Often the words Varenikje, Perogi and Phrohy are used interchangeably among Mennonites. However, there is a difference as both Mary Dirks Janzen and Gerhard Lohrenz point out. Varenikje comes from the word varitj (Russian), which means to boil, and Perogi means to bake. Varenikje are boiled and fried in butter or bacon drippings. I have yet to uncover Shootenkruflin. If anyone knows the history of this word I would love to know. In Herman Rempel's Low German Dictionary and in many Russian Mennonite cookbooks, varenyky or Varenikje has been Low Germanized to Wrenikje or Wreninkje and Wareneki. Dough: 1/2 teaspoon salt 1/2 teaspoon baking powder 2 cups flour 1 egg white 1 cup sour cream Combine all dry ingredients, stir in egg white and sour cream, knead until smooth, refrigerate for 1 hour, roll out onto slightly floured surface, cut into circles. Cottage Cheese Filling: 2 cups dry cottage cheese 1 egg yolk 1 teaspoon salt 1/4 teaspoon pepper Mix well. Bierock Filling (Runza) with mushrooms and Swiss cheese 2 pounds ground beef 1 large onion finely chopped 1 can sour kraut finely chopped mushrooms 1/4 teaspoon pepper shredded Swiss cheese Here is a pic of my version runza style with mushrooms and swiss cheese... Frying in bacon drippings. I prefer to use this over butter for the meat filled Wareneki. However, butter rules for the cheese pockets... Assembly: Take your filling of choice and place on one side of your circle. If you are using my Bierock version top the filling with Swiss Cheese. Fold dough over the filling and pinch the edges closed. Boil in salted water until the Wareneki float to the top. Remove and drain. Fry the boiled pockets in butter or bacon drippings until golden brown. You can eat them right out of the fry pan or top them with gravy. Either way you are in for some YUMMY goodness;) Wareneki Gravy Topping 1/4 cup butter 1 cup heavy whipping cream Crispy fried bacon 1/4 teaspoon pepper Melt butter and stir in the whipping cream, bacon and pepper. Bring to a low boil and simmer for 5 minutes. Works best for boiling if the Wareneki is chilled. These freeze wonderfully in a non cooked state. My go to cookbook on my Family Heritage recipes. I own all of these if you are in the area and wish to borrow one that would be great. However, if you are not the links are posted in my sidebar... Mennonite Girls can cook is a great website for ethnic GMR foods. I HIGHLY recommend these cookbooks. They are the best of the best out there.
If you think back to when you used to visit grandma's house as a child, I am sure grandma always had some special kind of dessert for you.
a traditional Germans from Russia custard filled cake with a sweet dough
Borscht is one of the first meals commonly thought of when someone mentions Russian cuisine, but it is a favorite […]
Russian food is very much one of the world's most underrated cuisines. It's full of vibrant colors, layered textures, and rich flavors.
A listing of recipes that can be filtered by dish type, keyword and dietary information.
Traditional donuts made from kefir dough, buns with sour cream and a pie sprinkled with sugar and butter. German folks brought these simple recipes to Russia 250 years ago and still use them today.
I'd like to share on this blog some of the foods that my mom made that are part of the Germans from Russia heritage. Since my mom and grandma aren't around (and other relatives live in another state) to share these with my son, I feel that it's important to share them with him myself. If I don't make them every year, at least I will have them recorded somewhere. The first recipe I'd like to share is taken directly from an in-law family reunion cookbook from my sister, Marcia. Basically it's for pumpkin turnovers or tarts. There are different versions of the filling, but basically it consists of pumpkin with the usual spices of cinnamon, nutmeg, and cloves. Sometimes pepper is added. Speaking of different versions, there are also different versions on the spelling. In the church cookbooks I have, I've seen it called plachenda, blachenda, plachinda, or blachinda. I highly approve of this recipe! I usually don't make my own pie crust (or pies for that matter) and figured out it was easier to handle the dough after it is chilled. Since I made very small tarts which were easier for my son to handle, I had a lot of filling left over and improvised by adding an egg and making a pie. Yum! Dough: 2-1/4 c. flour 1/4 c. sugar 1/2 tsp. baking powder 2/3 c. shortening 1/2 tsp. salt 1/4 c. milk Mix flour, baking powder, salt, sugar, and shortening as for pie dough. Add milk and mix lightly. Filling: 2 c. cooked pumpkin 1/2 tsp. cinnamon 3/4 c. sugar 1/4 tsp. ground cloves 1/2 tsp. salt 1/4 tsp. allspice Mix filling ingredients thoroughly. Divide dough into six equal parts; roll out to about 7 inch rounds. Place 3 heaping tablespoons pumpkin filling in the center of each round. Fold over and seal edges. Prick tops with fork. Bake at 375 degrees for about 30 minutes or until nicely browned. When my mom would make them, I remember the dough being less sweet with less shortening. She would always try to make a recipe healthier, so I guess that's where I get some of my habits from. She probably would've tried it with Splenda or Agave nectar nowadays, maybe even would've added chia or ground flax seeds.
Traditional donuts made from kefir dough, buns with sour cream and a pie sprinkled with sugar and butter. German folks brought these simple recipes to Russia 250 years ago and still use them today.
Pastry baked with a savory beef, onion, and cabbage filling. This is a recipe from my friend's aunt. She served it during Oktoberfest.
A listing of recipes that can be filtered by dish type, keyword and dietary information.
Knoephla HotdishKnöpfle EintöpfThe cuisine that belongs to the people known as “Germans from Russia”...
With the world coming to Russia for the Soccer World Cup championship games this summer, here are some delicious Russian recipes you are likely to encounter
Learn how to make traditional Bavarian style German egg noodles with this easy spaetzle recipe.
Russian cuisine has its hits and misses. In this post, you will learn about 10 best and 5 worst Russian dishes that you have to try / avoid!
The Best Beef Stroganoff is so delish! A cheat to make its so easy. Recipe brought from Russia by my Aunt during the Cold War. #BeefStroganoff
Last night, I was watching a documentary on PBS about the Germans from Russia that are so common in North Dakota. It was a very interesting program, especially so for me because my grandparents on my dad's side are part of that culture. Recently, I have heard my grandpa talk more and more about what it was like to be a youngster in a very large, poor farming family in Western ND. My grandpa could have been one of those interviewed, his story was so like others that went through the same hard times. I think he would really enjoy the program, I believe it was called Of Earth and Sky. One interesting tidbit that my grandpa recently told me, was that he never actually had a birth certificate. He was born at harvesting time and his family did not have the time to take care of it during that busy season. It was apparently, forgotten and never did happen. In the grand scheme of things, those times are not long behind us, but things have certainly changed dramatically. One piece of my Germans from Russia heritage is Knoephla soup. I grew up eating this, often with premade "knoephla dumplings" that a local company called Baker Boy makes. We always made the recipe on the back of that package. Recently, I started wondering how hard it would really be to do it entirely from scratch. I came up with this recipe and I am really happy with it. I also like the fact that it contains much less than the entire stick of butter the Baker Boy recipe calls for. Knoephla Soup 2 Tbsp. butter 2-3 carrots, diced 2 ribs celery, diced 1 small onion, diced 2 Tbsp. chicken base 2 Qts. water 3-4 potatoes, peeled & diced 3-4 bay leaves 1/2 tsp. dill weed, optional 1/2 tsp black pepper (or to taste), optional 1 can cream of chicken soup 1 c. cream Dough: 2 c. flour 2 eggs 1 tsp. salt 1/2 c. milk Melt butter over medium-high heat in a large stockpot. Add carrots, celery, and onion. Saute until the vegetables are crisp tender and onion is beginning to turn translucent. Add 2 Qts. water, chicken base, potatoes, bay leaves, dill weed, and pepper. Bring to a boil, reduce heat, and simmer for 10-15 minutes until the potatoes are tender. Meanwhile, combine dough ingredients and knead until smooth and elastic. I like to throw mine in my kitchen aide mixer and let the bread hook attachment do the work for me:) Lightly flour your counter and gently roll out dough into a "rope" (approximately 1" in diameter). Use a pizza cutter or knife to slice the dough in 1" increments. As you slice, add the cut dumplings to the soup. Let simmer for 5 more minutes. Combine cream of chicken soup and cream with a whisk. Add to soup. Let simmer for 2 more minutes. Enjoy!
I spent 6 1/2 years of my childhood North Dakota. There my mom accumulated local cookbooks. She often made us local dish from those cookbooks called Knefla, a German potato soup with homemade "drop" noodles. This soup has definitely become a comfort food for me. It is so yummy served with homemade rolls. It's a meatless dish, so it's perfect for a low cost meal. Knelfa 4 medium potatoes, peeled and chopped about 6 cups of water 3 chicken boullin cubes 1/4 cup of chopped carrots 1/2 teaspoon garlic powder 1/2 teaspoon dried parsley salt and pepper to taste 1/4 cup butter 1 can evaporated milk (The original recipe calls for heavy cream, I substituted for budget's sake. I recently bought evaporated with with coupons and a sale for $.39) Noodles 1 cup all-purpose flour 1 egg 1/2 cup water 1 pinch salt Put all soup ingredients, except butter and evaporated milk in a soup pot. Heat to a boil and then reduce heat and simmer 15 minutes or until potatoes are tender. Mix noodle ingredients until it forms a soft dough. Bring soup to a boil and drop in noodle dough by small teaspoon fulls. Reduce heat and simmer for 20 minutes. Add butter and evaporated milk and cook until warm. Serves 12. Stay tuned for cost and nutrition info. It's dinner time and the fam needs fed. :)
The real deal - Homemade Bierocks!
an easy take on a traditional Dakota dish
Known as the ‘City of the Czars’, St Petersburg offers a fascinating glimpse into Russia’s historical relics. It's also one of the most ornate and - 9 Best Things To Do In St Petersburg, Russia - Travel, Travel Advice - Europe, Russia, St Petersburg - Travel, Food and Home Inspiration Blog with door-to-door Travel Planner! - Travel Advice, Travel Inspiration, Home Inspiration, Food Inspiration, Recipes, Photography
Pelmeni are a must-try traditional Russian meal! Similar to dumplings, these are made with tender and juicy meat wrapped in dough and cooked in boiled water. They are perfect for a meal prep, as you can freeze them and then cook in just 10 minutes!
Food is an integral part of Russian culture, so it comes as no surprise that Russian desserts are packed with sweet, hearty ingredients, and decorated
