What do you think about when someone says “Russian food”? If it’s borsht, pancakes, lots of smetana* and butter, tea, pelmenis, maybe caviar ….you’re right. All those things are part of Russian cuisine. I haven’t found yet a Russian who doesn’t like tea (and I met lots of Spaniards who not only don’t like: they just have never tried it). But what about salads?
I’m sure most of you have tried the typical Russian salad. If we ignore the fact that in big cities many people don’t eat neither borsht nor salads anymore but MacDonald’s burgers for lunch, we can say that salads are as an important part of Russian cuisine as borsht.
Ice cream….all year round
I know it sounds weird: after all, it’s winter there (at least compared with Spain) almost half of the year. Why should people eat salads? Soups sound much more appetizing during those cold days. Maybe we Russians are just weird people, because we adore eating ice cream too. Especially in winter; if possible, while you’re ice skating or skiing. Well, not me. At least, since I’m vegan. Vegan ice cream in Russia? You must be kidding….the maximum you’ll get is a Popsicle (very tasty, by the way, so I don’t complain). But when I was little I used to do that. The last time, I finished with a bad cold. Maybe I’m not as Russian in this sense as I though after all….
The pear cake I did a couple of days ago. I’m still thinking whether to post the recipe or not.
Russian salads: not for those who want to lose weight
Ok, going back to the salads part. It must be made clear that “salad” is a broad concept. Don’t think about a couple of lettuce leaves and a tomato. Most of Russian salads are heavy and loaded with starch and fat. In other words, like the traditional Russian salad version. Of course, you have lighter salads too: radish, celery, cabbage, beets….But don’t worry: there is an easy solution (I hope you got the sarcasm). Just add a hearty amount of mayonnaise, smetana* or oil and you’re done; which is certainly a problem for me, because that means I am not able to eat even a salad the 90% of the times when I’m visiting.
Truth to be told, salads are also more common in holidays, parties and celebrations than in everyday eating (the MacDonald’s burger, remember?) but Russian people has the amazing ability to transform any visit in a reason for celebration, so it doesn’t make too much difference.
Today’s recipe is simple yet tasty and I’d dare to say that it’s typically Russian enough : grated carrot salad. Two ways: with raisins and with garlic. I love them both. But if you try the garlic one, just make sure you can clean your teeth before kissing someone, especially if you’re on a date. Unless you wan’t to avoid a second one on purpose, of course.
* Smetana (from Wikipedia)
Smetana is a Slavic loanword in English for a dairy product that is produced by souring heavy cream. Smetana is from Central and Eastern Europe, sometimes perceived to be specifically of Russian origin. It is a soured cream product like crème fraîche (28%), but nowadays mainly sold with 15% to 30% milkfat, more sour in taste than crème fraîche. It will not curdle when cooked or added to hot dishes. Its cooking properties are different from crème fraîche and the lighter sour creams sold in the U.S., which contain 12 to 16 percent butterfat.
Grated carrot salad (two ways)
I know, another ridiculously easy recipe. But some of you told me you like them, so I suppose it’s not a bad thing. I like them too. Now I’m on holidays, but when you barely have time to sleep or to rest they are more than welcome.
I don’t load mine with mayonnaise (although I’d like to try to make tofu mayonnaise and use it as a sauce for it), but you can if you want. For me olive oil is fine.
Serves: 2
2-3 carrots
A hanful of raisins
1 clove garlic
Olive oil or vegetable mayonnaise
Salt
Grate the carrots
For the raisins version, soak them for 30 minutes (you can’t skip this step if you don’t have time, but I prefer mine at least slightly soaked). Mix with the carrots, add the oil/mayonnaise and salt.
For the garlic one, grate the garlic with the carrots. Begin with a small clove, and add more if needed. You don’t want to finish with an inedible thing….
Yesterday I went to Pompeu Fabra university for the prize ceremony. The man on the left is the dean of the faculty, and he will be my Political Sciences professor if I chose it as one of the optative subjects.
The works of the other two girls had an honourable mention. I think my ego grew a little when the jury said that this year was one of the few when they all agreed on which had to be the winning work.
Now I realize I did right standing next to that girl. I would have definitively looked like a ghost next to the other one.
that salad looks delicious! i did a research project for a year at MIT after doing my undergrad in Spain, a barcelona! soc catalana com tu! m’encanten les teves fotos
by the way, you might like this http://www.joythebaker.com/blog/2009/07/vegan-chocolate-avocado-cake/
Oh, I love looking at your Russian recipes. I’m going to incorporate some of them, so my kids can “eat” some of their culture.
I sometimes enjoy a grated carrot, raisins and cherry tomatoes salad with olive oil… and I didn’t know it was a kind of Russian salad!
Maybe I’ll try it with a little bit of garlic… Thanks!
heyyy! i laff your blog!
same w/ me… i love photograph *alpharian* and cook, nice to meet u…
i just love your photos…
mj
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