There are many different types of pancakes around the world but Russian ones are very different and we are going to show that ours are can be even more original.
Blins or blini were symbolically considered by early Slavic people in pre-Christian times as a symbol of the sun, due to their round form. They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Butter Week, or Maslenitsa, also called "pancake week").This tradition was adopted by the Orthodox church and is carried on to the present day.
Ingredients:
(makes ~15 blini)
- 2 eggs
- 2 cups of milk (or heavy cream for more indulgent blini)
- 1T sugar
- 1/2t salt
- approx. 2 cups of flour
- 2T canola or vegetable oil + more for oiling the pan
Instructions:
· 1. Whisk eggs, milk, sugar and salt
· 2. Slowly start stirring in flour. Start with a cup, and stir a little more at a time until you get a runny batter but not as thin as milk – don’t stress about this step, you can always adjust as you go!
· 3. Stir in oil
· 4. Let rest for 15 minutes
· 5. Preheat a 10" non-stick pan over medium heat and rub with oil
· 6. Use a 1/4 cup or 1/3 cup measurer to scoop the batter into the middle of the pan, then quickly tilt the pan in a circular motion until the batter spreads to cover the pan surface. It should be a very thin layer. Note: The first few blini may be experimental - первый блин комом
· 7. Try the 1/4 cup and see if the batter covers the pan. Does it easily slide around the pan? If it’s too thick, add some milk/cream to the batter. If it’s too thin, add more flour to the batter. If it flows freely but doesn’t properly cover the pan, use 1/3 cup per blin.
· 8. Cook for 2-3 minutes on the first side, until small bubbles form on top and the crepe is light golden brown on the bottom. Flip and cook for 30 seconds. Repeat until batter is used (don’t forget to rub the pan with oil each time before you pour the batter!)
· As always, enjoy with sweetened condensed milk, sour cream and jam or any toppings, dips, or fillings of your choice.
Vatrushka
Vatrushka is an Eastern Europe pastry formed as a ring of dough with quark in the middle, often with the addition of raisins or bits of fruit. Ranging in size from five inches to two and a half feet in diameter, vatrushkas are typically baked using a sweet yeast bread dough pastry, but also are made using unsweetened dough, with onion added to the filling. Sweet vatrushkas are closest in flavor to that type of pastry known as the Danish.
Kvass is a traditional Slavic and Baltic fermented beverage commonly made from black or regular rye bread. The colour of the bread used contributes to the colour of the resulting drink. It is classified as a non-alcoholic drink by Russian standards, as the alcohol content from fermentation is typically less than 1.2%. It is especially popular in Russia and Ukraine, but also well-known throughout Belarus, Estonia, Serbia.
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The word kvass was first mentioned in the Primary Chronicle, in the description of events of the year 996, following the Christianization of the Kievan Rus.
Kvass was reported to be consumed in excess by peasants, low-class citizens, and monks; in fact, it is sometimes said that it was usual for them to drink more kvass than water. In the 19th century, the kvass industry was created and less natural versions of the drink became increasingly widespread.
Mors is a non-carbonated Russian fruit drink prepared from berries, mainly from lingonberry and cranberry (although sometimes blueberries, strawberries or raspberries). It is made from fermented and clarified juices blending with sugar syrup and drinking water. Instead of juice, fruit extracts may be used with the addition of aromatic essences, organic food acids, sugars, dyes and drinking water. For some recipes, the juice is boiled, then cooled.
It is first mentioned in the 16th century in the Domostroy with instructions about how to make it, but has likely been around longer.
Ryazhenka is a traditional Russian fermented milk product popular throughout Eastern Europe. It is a variety of yogurt which is made from baked milk by lactic acid fermentation. It is milk coffee-coloured and has a traditional taste of farmed dairy products.
[1] http://russobalt.org/forum/topic/270927-chto-govoriat-inostrantcy-o-russkoi-ede/
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