Veal Chops ‘SKOBELEV’ is a delicious meat dish. You’ll enjoy a new taste of the popular chops. Skobelev was considered a real dainty in Russian restaurants and now you have chance to taste you at home with a help of our recipe.Serves 6.
Tefteli are large tender meatballs cooked slowly in a vegetable broth. Once the tefteli are fully cooked, the remaining broth becomes a delicious sauce made by adding just a few ingredients. Traditional Russian tefteli are made with veal, but you can use beef or chicken.
The key to great tefteli is not skimping on the size. Unlike other meatballs, tefteli are about as big as a large plum. They stand up on their own as a main dish and are usually served with a side of Russian fried potatoes or rice, and a side salad or freshly cut veggies.
Tefteli are also not slathered in sauce like those served with pasta or spaghetti. The sauce acts as more as a flavorful base and light garnish.
Below is a traditional Russian recipe for veal tefteli. Leave a comment below to let us know what you think.
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1 lb veal (beef, or chicken)
1 medium onion (fine grated, NOT minced)
2-3 tablespoons chopped cilantro (or parsley)
3 slices of bread soaked in milk (about 2 cups of milk)
1 clove of garlic (pressed, NOT minced)
pinch of cinnamon
salt and pepper to taste
2 carrots (diced)
1 onion (finely chopped)
2 tablespoons tomato paste
1/2 tablespoon flour
oil + butter for sauteing
10-12 pepper corns
2-3 bay dry bay leaves
2 dried cloves
2 teaspoons of lemon
salt and pepper to taste
1 cup of boiling water or broth
1) Combine veal minced meat, eggs, slices of bread soaked in milk, fresh pressed garlic clove and finely shredded onion. Mix well together with your hands.
2) Add chopped cilantro or parsley, salt, peper and a pinch of cinnamon and incorporate into the meat. Shape into large round meatballs and set aside. Tefteli should be about the size of your palm.
3) Saute carrots and onions in a combination of butter and a couple of tablespoons of olive oil, on medium heat. Onions should be translucent and carrots slightly tender. Add tomato paste, lemon juice, garlic, salt and pepper, peper corns, cloves, and bay leaves.
4) Add tefteli right on top of the sauteed vegetables and slowly pour in the water. Cover and let cook for about 15 minutes.
5) When tefteli are fully cooked, remove and keep warm. Sprinkle flour on top of the liquid and the vegetables in the pot and stir in completely. Let simmer for another 1-2 minutes. Add seasonings if needed.
Serve the meatballs with Russian friend potatoes or cooked white rice. Enjoy with a side salad or freshly cut cucumbers and tomatoes.
Golubtsy is a popular dish among Eastern Europeans, particularly in Russian and Ukraine. Traditional filling includes ground meat – usually beef, lamb, or pork – mixed with fresh garlic, onions and spices. Grains like rice or barley usually accompany the meat stuffing for fuller flavor. Some recipes call for mushrooms or other vegetables, but authentic recipes usually contain just meat and grains.
Fresh or pickled cabbage leaves are used for wrapping the ingredients before baking, boiling, or steaming them in a covered pot. Sauces accompanying golubtsy vary by cuisine and by region, but generally have either a savory or sweet-and-sour flavors. In Russia and Ukraine, the most common sauces were tomato based – particularly in the late autumn when tomatoes were in season. Golubtsy are traditionally served warm with a dollop of fresh sour cream.
See our simple and delicious recipe for this authentic Eastern European dish below.
Zrazy аre traditional Eastern European mashed potato cutlets rolled with sauteed mushrooms or minced meat filling. Popular in Russia, Ukraine, Belarus and many other Eastern countries, zrazy are tastiest when pan fried fresh and served with a generous dollop of sour cream.
Both Poland and Lithuania claim their stake as the motherland of this delicious dish. While the origin of zrazy is questionable, each cuisine and culture has their own traditional recipes. Some include vegetables in the mashed potato, pieces of pulled pork, bacon and even eggs.
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