- Dish type
- Vodka cocktails
A creamily rich and delicious cocktail, made by pouring coffee liqueur, vodka, Irish cream liqueur, hazelnut liqueur and single cream over ice. Stir and enjoy.
8 people made this
- 10 ice cubes
- 2 tablespoons coffee liqueur
- 2 tablespoons vodka
- 2 tablespoons Irish cream liqueur
- 2 tablespoons hazelnut liqueur, such as Frangelico
- 2 tablespoons single cream
MethodPrep:5min ›Ready in:5min
- Fill a highball glass with ice. Pour in coffee liqueur, vodka, Irish cream, hazelnut liqueur and single cream. Stir with a cocktail stirrer.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
I have been drinking this drink for years and mine has no cream or Frangelico. Mine is simply: Baileys, Vodka and Kalua. Very smooth and only need one.-11 Nov 2009
If you're looking for the best Russian Qualude recipe, you can find it right here along with just about any other drink. From what's in a Russian Qualude to exactly how to mix & how to make the Russian Qualude drink, whether you're a bartender, mixologist, or just having fun at your home, CrystalMixer has just about every drink and variation you need. This recipe version is made with these ingredients: vodka, Kahlua® coffee liqueur, Irish cream, Frangelico® hazelnut liqueur, cream.
With all of today's fancy technology, we simplify the bartender's guide. We have all the delicious Cocktails you can possibly create. If you have a list of ingredients you have available, or want your drink to include, don't forget our Drink Builder to help find matching recipes. Check out the ingredients and instructions below to learn how to make your Russian Qualude drink, then finally enjoy this awesome mixed drink!
12 delicious Russian RECIPES with BUCKWHEAT
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. Add salt to taste and serve with butter! It&rsquos delicious even when served plain, which is the real flavour of Russian peasant life. Try it!
If you don&rsquot have much time, then pour hot water onto your grechka and leave overnight (or at least for 30 minutes) - and the healthy carbs will be ready to go!
2. 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. Add sugar, honey or fresh berries to taste. Brilliant!
3. 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. Another option is to mix boiled grechka with a raw egg and fry in a wok for a minute. Add your favorite vegetables or avocado, then sprinkle with grated cheese. Just take a leap of faith - you're gonna love this breakfast!
4. Grechka fried with mushrooms
This is Russians&rsquo 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. Fry chopped onion, carrot and any mushrooms on vegetable oil and then add boiled grechka, give it a good mix and 5 minutes rest.
5. 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. You can add onion, carrot, mushrooms and other vegetables to your taste. But here&rsquos also a secret ingredient! Boiled eggs. Intrigued? Find out the full, step-by-step recipe here.
6. Grechka merchant-style
Actually, Russians can cook anything risotto-style with grechka. In recent years it even got the name &lsquogrechotto&rsquo. So this recipe is Russian-style grechotto bolognese. We bet you should try this. Fry chopped onion and carrot, then add your favorite chopped meat (in traditional recipes it&rsquos a mix of pork and beef) fry for a while, add raw grechka and rinse with water - cook on low heat about 20 minutes until grechka is ready. This dish can also be cooked in ceramic pots in the oven just like ancient Slavs used to make it!
7. 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. Add greens to taste or any other ingredients that you prefer - mushrooms, vegetables, or corn. Blend it all together, form into balls, then fry, deep fry or bake - and enjoy!
8. 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. Make rolls and put into a pan, then pour with your favorite sauce - we Russians usually mix tomato paste with sour cream then add a little water or broth. But if you need a vegan version, just add water and seasoning to taste.
9. Dumplings with buckwheat
This is a very old Russian dish that&rsquos known since the 16th century, but it&rsquos been rather forgotten in recent years. It&rsquos called kundiumy - dumplings stuffed with mushrooms and buckwheat (a perfect match!). The secret is that you should not boil but rather bake them. Read the full recipe and history of the dish here.
10. 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 &lsquogreen&rsquo buckwheat that&rsquos raw and unprocessed. Pour green buckwheat with hot water and leave overnight (you can boil it, but this reduces the vitamins). Then add banana, water or milk (or plant milk), honey or sirup to taste and any other fruits or berries that you like - even spinach works well here. Finally, blend it all together! A masterpiece!
11. Pancakes with buckwheat flour
Buckwheat flour can be a great replacement for ordinary flour, and very helpful if you want to keep fit. You can make buckwheat flour on your own (just dry grechka on a pan and blend it until it turns into flour), or buy a ready one. For tiny Russian bliny add milk, egg, sugar and salt to taste and a tablespoon of vegetable oil. Fry on a heated pan.
Russians can make pancakes from anything! Even beer&hellip Here are other unusual bliny recipes.
12. Buckwheat biscuits
Another dessert from buckwheat flour. Healthy and tasty. Here it&rsquos important to keep the proportions, so mix 150 g of the flour, 3 tbs of cacao powder, 4 tbs of sugar (honey, or syrup by taste), 1/2 ts of soda and 2 g of vanillin. Separately, mix an egg, 100 g of ricotta or cottage cheese, and 90 g of melt butter. Then mix it all together form biscuits by your hands, and bake on parchment for 20-25 minutes at 180 degrees Celsus.
If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.
Lara’s Russian Qualude
If you're looking for the best Lara's Russian Qualude recipe, you can find it right here along with just about any other drink. From what's in a Lara's Russian Qualude to exactly how to mix & how to make the Lara's Russian Qualude drink, whether you're a bartender, mixologist, or just having fun at your home, CrystalMixer has just about every drink and variation you need. This recipe version is made with these ingredients: Kahlua® coffee liqueur, Bailey's® Irish cream, Frangelico® hazelnut liqueur, Absolut® vodka.
With all of today's fancy technology, we simplify the bartender's guide. We have all the delicious Cocktails you can possibly create. If you have a list of ingredients you have available, or want your drink to include, don't forget our Drink Builder to help find matching recipes. Check out the ingredients and instructions below to learn how to make your Lara's Russian Qualude drink, then finally enjoy this awesome mixed drink!
Olivier Salad – Classic Russian Salad
Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860’s it was then adapted by Ivan Ivanov, who later sold the recipe for publication. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.
By Elizabeth Lokhova
- 3 golden potatoes
- 3 medium carrots
- 1 C frozen peas
- 4 hardboiled eggs
- 6 small kosher dill pickles
- 1 - 1½ C olive oil mayonnaise
- ¾ C diced smoked ham (optional)
- finely chopped dill, to garnish
- The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?
- Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.
- Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.
- Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.
- When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.
- Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.
- Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.
- Toss the carrots and a cup of steamed peas into the bowl with the potatoes.
- Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.
- Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.
- Add the ham if using and mix everything together gently before you add the mayonnaise.
- Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.
- Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.
Elizabeth Lokhova split her childhood between Moscow, Russia and Houston, Texas. She grew up as a so-called 'third culture kid', equally at home in either place. At Honest Cooking, she gives readers a glance into the relatively unknown world of the kitchens of the Caucasus.
Russian Rye Bread: Rizhsky Khleb
The following recipe marks King Arthur's very first venture onto the Internet — we obtained it from a Russian student at Moscow State University, via the web, back in late 1995. Since then, we've learned its inspiration came from a wonderful book on Russian cooking, "Please to the Table: the Russian Cookbook", by Anya Von Bremzen.
- 1 1/4 cups (283g) lukewarm water (105°F to 115°F)
- 2 tablespoons (43g) barley malt syrup or dark honey
- 2 teaspoons instant yeast
- 1 1/2 cup (156g) medium rye flour or pumpernickel flour
- 2 teaspoons (12g) salt
- 1 tablespoon (11g) caraway seeds
- 3 tablespoons (43g) unsalted butter, melted
- 3 cups (361g) King Arthur Unbleached All-Purpose Flour
To make the dough manually, or with a mixer: Pour the warm water into a mixing bowl and add a teaspoon of the malt extract or honey. Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Stir in the yeast and rye flour. Let this sponge work for at least 20 minutes, until it's expanded and bubbly.
Add the remaining barley malt extract or dark honey, the salt, caraway seeds, butter, and enough of the unbleached flour to create a dough that begins to pull away from the sides of the bowl. At this point, cover the dough with a towel or plastic wrap, and let it stand for about 5 minutes.
Turn the dough out onto a lightly floured or lightly oiled work surface, and knead until it's smooth and elastic, about 10 minutes. Halfway through, give the dough a rest while you clean out and butter your mixing bowl.
Shape the dough into a ball, place it in the buttered bowl, turning to coat, and cover the bowl with a towel or plastic wrap. Allow the dough to rise for about 1 1/2 hours, or until it's not quite doubled in bulk.
To make the dough using a bread machine: Place all of the dough ingredients into the bucket of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and start the machine.
About 10 minutes before the end of the final kneading cycle, examine the dough it should be smooth (though still sticky), not "gnarly." Adjust the dough's consistency with additional unbleached flour or water, as necessary. Allow the machine to complete its cycle, leaving it in the machine until it's just about doubled in bulk.
To complete the bread: Punch the dough down, and divide it in half. Shape each half into an oval, place them on a lightly greased or parchment-lined baking sheet, cover, and let rise for about 30 minutes.
Bake the bread for about 45 minutes, or until the crust is dark brown, and the interior temperature of the loaves measures 190°F to 200°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack.
Store, well-wrapped, on the counter for 4 days, or freeze for up to 3 months.
Russian honey cake
Check out our impressive Russian cake recipe with moreish burnt-honey icing. This layer cake takes a bit of effort to make but it's the perfect cake to show off to friends and family for any special occasion
Published: November 19, 2018 at 1:45 pm
Make our Russian honey cake for a festive bake, then check out our classic Christmas cake, snowball cake, Italian Christmas cake and more Christmas baking recipes.
For more Russian-inspired recipes, try our blinis and pelmeni.
This Russian honey cake recipe is created by original GBBO winner and expert baker Edd Kimber. Edd Kimber says:“I first had a version of this cake at the 20th Century Café in San Francisco and this Russian-inspired creation owes a lot to that recipe – especially the icing, where the surprise ingredient is a glorious amount of dulce de leche, which adds a wonderful caramel note.”
- runny honey 95g
- double cream 750ml
- sea salt a large pinch
- dulce de leche 250g
- soured cream 65ml
- unsalted butter 125g
- runny honey 150g
- soft light brown sugar 125g
- plain flour 500g, plus extra for dusting
- bicarbonate of soda 1 tsp
- salt ¼ tsp
- ground ginger 1 tsp
- ground cinnamon 2 tsp
- mixed spice 1 tsp
- eggs 3 large
- vanilla extract 2 tsp
To make the icing, put the honey into a small pan and cook over a medium heat for 5-10 minutes or until it turns a couple of shades darker, and stop just before it starts to smoke. Remove the pan from the heat and pour in 150ml of the double cream and the sea salt. Pour this mixture into a small bowl, cover and chill until fully cooled.
Traditional Russian Sorrel Soup (Schav) Recipe
This recipe for sorrel soup is known as shchavelya sup in Russian but is usually referred to simply as schav (pronounced skhahv).
Sorrel is domesticated and grown wild throughout Eastern Europe and spring is the best time to pick the young, tender leaves. Sorrel finds its way into soups, sauces (especially with salmon), stuffings and, when young and tender, is eaten raw in salads like baby spinach.
This recipe is for a Jewish version, often called schav borscht, which can be eaten hot or cold, and is a good candidate for Passover.
Russian Honey Cake
Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Amy Wilson.
The key to making this exquisite, gravity-defying cake, which comes from Michelle Polzine of 20th Century Cafe in San Francisco, is patience. This cake takes a lot of time! Set some aside to do it right. There are just two components — airy, lightly spiced cake layers and glossy whipped-cream frosting, both tinged with burned honey — but both require precision. Clear your schedule, and your countertop, to make the time and space to get it right. Then invite a dozen or two of your favorite people over the next day to delight in the impressive results of your hard work. You can buy dulce de leche at most Mexican markets or upscale groceries (look for brands made in Argentina), or make it a day ahead using this recipe. &mdashSamin Nosrat
russian salad | vegetarian russian salad | indian style russian salad | with 12 amazing images.
The flavour and texture of the Russian Salad (Veg Russian Salad) is lovely, as it uses parboiled veggies rather than raw ones. When cooking the veggies for the Russian Salad , ensure that you do not overcook them – because the vibrant colours and crispness of the vegetables have to be retained.
Combining such perfectly cooked veggies while dressing this classic Veg Russian Salad in mayonnaise and fresh cream adds to its lusciousness. What’s best, this popular Russian Salad is so easy to make as it consists of only par boiled vegetables and mayonnaise.
Serve this Russian Salad chilled, to enhance the flavour and crunch. Just have the Russian Salad with a slice of Brown Bread and enjoy accompanied with a bowl of Lentil, Tomato and Spinach Soup.
Learn how to make russian salad | vegetarian russian salad | indian style russian salad recipe with detailed step by step photos and video.