Kroshka Recipes

KISHKE

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
• In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
• Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
• Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.

KROSHKA

Steps:

• Place a large bowl on crushed ice. Pour cider and sour cream into bowl and combine. Add chicken, cucumber, egg whites and yolks. Add dill and scallion, salt and white pepper. Finally, add tarragon vinegar to taste. Chill for 2 hours before serving.
• For garnish: Fry bacon in butter for 1 minute. Add bread and cook until crisp and brown. Toss in parsley to coat.

ZHARENAYA KARTOSHKA FRIED POTATOES RUSSIAN STYLE

Steps:

• Peel the onion, cut it in half and thinly slice it.
• Pour the water over the dried mushrooms to rehydrate, let sit 5 minutes.
• Peel potatoes and julienne.
• Pour the mushroom mix through a fine coffee filter and sieve reserving the broth. Clean mushrooms under cold water to get rid of any grit.
• Add 1 tbs oil to a non stick skillet, add onion and cook over medium for 3 minutes.
• Add dry mushrooms and cook for 10 to 15 minutes until golden.
• Add minced garlic to skillet, then add potatoes and mushroom broth, cover with lid and cook 8 - 10 minutes until liquid is absorbed and potatoes are soft.
• Uncover potatoes and increase heat to medium high, cook another 5 minutes until they are golden, adding more oil if needed.

OKROSHKA (UKRAINIAN VERSION)

Steps:

• Boil the chicken breast. Drain and chill the chicken. Reserve the chicken stock and chill.
• Peel the hard boiled eggs. Remove the egg yolk and dice the egg white. Combine the egg yolk with some mayonnaise/buttermilk to make a paste.
• Chopped the green onions green part only. Sprinkle with some salt and mash with a fork to remove the sharpness from the green onions.
• Dice the cooled chicken breasts.
• Combine all the chopped vegetables. Toss the vegetables to mix well.
• Blend in the mayonnaise/buttermilk egg yolk mixture.
• Add the chopped chicken and toss. Add more mayonnaise or buttermilk to taste.
• Add the cooled chicken broth. Add more cold water if needed as it has to be soupy.
• Squeeze the juice from 1/2 lemon to the soup. Stir then refrigerate the soup for at least 20 minutes before serving.
• When ready to serve, toast some bread and flavour the bread by rubbing a garlic clove over the toasted bread. Serve the Okroshka with the toasted bread and a dollop of sour cream. Okroshka can be kept in the refrigerator to up to 3 days.