Russian Chopped Eggs With Onion Recipes
RUSSIAN MUSHROOM SALAD
A traditional layered Russian salad of mushrooms, hard-boiled eggs, pickled cucumbers, onion, and mayonnaise. Decorate with chopped parsley or dill. If you are not making the salad in a mold, simply reverse the order of layers and layer directly onto a serving plate. Cover with plastic wrap and refrigerate before serving.
Provided by OOB
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 8
Number Of Ingredients 8
Steps:
- Place potatoes, unpeeled, into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled; peel and dice.
- Melt butter in a large skillet over medium heat. Add mushrooms; cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
- Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
- Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.
Nutrition Facts : Calories 314.4 calories, Carbohydrate 15.1 g, Cholesterol 120.3 mg, Fat 26.2 g, Fiber 2.5 g, Protein 6.2 g, SaturatedFat 5 g, Sodium 608.9 mg, Sugar 3 g
RUSSIAN CHOPPED EGGS WITH ONION
This is a quick breakfast spread from Russia. Serve it with any kind of fresh bread. Recipe: russianfoods.com Photo: themoviechef.com
Provided by Ellen Bales
Categories Spreads
Time 25m
Number Of Ingredients 5
Steps:
- 1. In a large saucepan, boil 8 eggs for about 15 minutes. Remove and peel. Chop eggs very finely and set aside.
- 2. In a small skillet, cook the onion in 3 Tbsp. butter until light brown; stir in salt and pepper.
- 3. Combine the onion mixture with the chopped eggs; mix thoroughly and spread on the bread or toast of your choice.
CHOPPED EGGS AND ONIONS
I remember my Dad making sandwiches for the family with this tasty treat. He always used pumpernickel bread. When I make it now, I use lowfat mayo, he used rendered chicken fat.
Provided by Happy Harry 2
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onions and eggs together until almost able to spread, but leave some texture.
- Add salt, pepper, mayo, and lemon. Blend.
- Cover and chill.
- Toast bread, slice tomato and assemble sandwiches.
Nutrition Facts : Calories 308.5, Fat 11.8, SaturatedFat 3.5, Cholesterol 423, Sodium 484.9, Carbohydrate 32.7, Fiber 2.6, Sugar 6.3, Protein 17.3
RUSSIAN CHOPPED EGGS WITH ONION
Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing - it must be fresh."
Provided by Annacia
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Chop eggs very finely.
- Fry onion until light brown and stir in salt and pepper.
- Mix in the butter.
- Spread on bread slices.
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- Place whole, unpeeled potatoes, and a carrot in a saucepan of boiling water. Bring to a boil and cook until vegetables are tender for about 30-40 min minutes. Remove from water and allow to fully cool before peeling.
- Peel the potatoes with your fingers or a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish pieces and transfer them into a large salad bowl.
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- Prepare the Universal No Knead Refrigerator Dough. You'll need to use half to make 10 hand pies. You can use the rest for pizza.
- Finely chop the onion and fry on medium heat in a little bit of oil until the onion is dark brown colour. No need to caramelize. Keep the heat medium and stir frequently. Will take about 10-15 minutes.
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- Place the eggs into a pan of water. Bring to the boil and simmer for 9 minutes. If you haven't already finely chopped your onion, this is a good time to do it.
- After 9 minutes, Immediately remove the eggs from the heat, drain, and plunge into ice-cold water. The eggs need to be rapidly cooled to prevent the yolks from developing a greyish colour.
- Once the eggs are cool, peel off the shells and discard. You may need to rinse off any small fragments of shell and then pat the eggs dry with kitchen paper.
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- Put the ingredients for the dough into your bread machine and set it on the dough setting. (If you don’t have a bread machine, see AllRecipes for traditional instructions.)
- Poke the potatoes with a fork, run them under water & sprinkle them with salt, then microwave for 5 – 10 minutes until they are soft when poked with a fork. Set them aside to cool a bit while you make the beef filling.
- Heat a frying pan over medium heat, then cook the ground meat with the onion and garlic until the meat is browned and the onion is soft and translucent. Add the salt, dill and fresh-ground pepper to taste.
- Meanwhile, hard-boil the 2 eggs, then peel and chop them. Mix them in with the meat mixture and set it aside to cool to room temperature.
HARD-COOKED EGGS IN RUSSIAN DRESSING RECIPE - CDKITCHEN
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RUSSIAN EASTER EGGS - NATASHA'S KITCHEN
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- Place eggs in a bowl with warm water. Eggs are more likely to crack if they are placed in boiling water when they're cold.
- Fill a small saucepan about 1/3 with water (or enough to cover the eggs). Add onion peel and bring to a boil. Boil for 5 to 10 minutes until onion peels release their color.
- Remove eggs from warm water and place them in the pot, making sure they are fully submerged in water. Add more boiling water if needed. Boil 7 minutes, turning the eggs occasionally.
- Remove eggs to a bowl of cold water. Once they are cooled, dry with paper towels and Tada!! You can also rub some oil on the shell to give them a nice shine.
10 RUSSIAN DISHES MADE WITH POTATOES THAT YOU DIDN’T THINK ...
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Estimated Reading Time 4 mins
- Fried potatoes with mushrooms. The dish tastes best with freshly picked mushrooms, but generic mushrooms from a supermarket will also do. The dish has several secrets.
- Draniki. These are pancakes made with grated potatoes, onion, eggs and flour. Traditionally, they are served hot with sour cream. Sometimes minced meat or squash are added to the classic ingredients - this will be tasty, too!
- Vareniki with potatoes. This is a traditional dish common in Slavic cuisine, similar to Italian ravioli. Vareniki are served with fried onions, sour cream, finely chopped herbs or butter.
- Shangi. Shangi are small open pastries from the Urals with a topping that often consists of potatoes, eggs and butter. These round buns are even given to children at kindergarten.
- Meat stew with potatoes in a pot. Potato slices and pieces of meat and vegetables (carrots, eggplant, mushrooms, tomatoes, beans or peas) are baked in a ceramic pot in the oven.
- Baked potatoes with cheese and meat. A popular type of Russian fast food is a giant baked potato with grated cheese and butter inside. Cut in half, a baked potato can have a variety of fillings, from crab salad and pickled mushrooms to salted fish.
- Mashed potatoes. This is a classic, and it’s the main side dish in student canteens and at every dinner party. In Russia, a small amount of butter and warm milk are added to mashed potatoes so that they don't turn grey, and the potatoes are crushed with a masher (a blender is rarely used).
- Potato zapekanka. In Russia people eat this dish from the time they go to kindergarten. Zapekanka can be made from potatoes sliced into rounds or mashed potatoes.
- Fried pirozhki with potato. Russian cuisine has many closed pirozhki (small pies) with savory or sweet fillings, but arguably the most popular variety is with mashed potatoes and onions.
- Potato salad with onion. Potato salad is common in American and German cuisine. On the Russian table it is also present, but not so common. The Soviet Book of Tasty and Healthy Food recommends making it the following way: Dress boiled and cubed potatoes with a mixture of vegetable oil and a small amount of vinegar, and sprinkle with dill, parsley, spring onion, salt and pepper.
12 DELICIOUS RUSSIAN RECIPES WITH BUCKWHEAT - RUSSIA BEYOND
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- Just-boiled grechka. Easy, fast and pure genius. Take buckwheat, rinse, add water at a 1:2 ratio for 15-20 minutes. Or find buckwheat in boil-in-bags, and put in boiling water and leave for 15-20 minutes.
- Grechka milk soup. This can sound and look awkward, but this is the porridge that all Soviet and Russian kids eat for breakfast. Boil grechka al dente, then add milk and boil for another 5 minutes.
- Grechka with fried egg. Another breakfast with grechka, and a meal for true champions full of carbs and proteins. Boil grechka and serve with a fried egg.
- Grechka fried with mushrooms. This is Russians’ favorite side dish that you can find in almost any restaurant menu. But it can easily be served as a main course and is perfect for vegetarians.
- Buckwheat with cracklings. This is a nostalgic Soviet era porridge, very fatty and tasty. Cracklings, or shkvarki, as we call them, and fried from pork bacon.
- Grechka merchant-style. Actually, Russians can cook anything risotto-style with grechka. In recent years it even got the name ‘grechotto’. So this recipe is Russian-style grechotto bolognese.
- Grechka balls. Another nice vegetarian dish. Mix cooked grechka with fried onion, egg and some grated cheese. You can play with recipes and use semolina or flour instead of eggs and cheese.
- Cabbage rolls stuffed with grechka. You can start with grechka fried with mushrooms, or just onion and carrot - and then stuff it into cabbage leaf; put it into boiled water until it becomes smooth and easy to roll.
- Dumplings with buckwheat. This is a very old Russian dish that’s known since the 16th century, but it’s been rather forgotten in recent years. It’s called kundiumy - dumplings stuffed with mushrooms and buckwheat (a perfect match!).
- Smoothie with green buckwheat. Grechka grains are fried - which is why it has a brown color. But one modern healthy trend is using so-called ‘green’ buckwheat that’s raw and unprocessed.
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