Russian Season

That’s amazing how quickly I’ve turned into a true, obsessive foodie. It’s also interesting how I manage to turn almost every conversation to food. For a lot of people, cooking and eating is just a part of daily routine, so I try not to be annoying, but somehow I always find myself discussing a new recipe, or a rare kind of spice, or a favourite dish.

Today as I visited my Granny, I managed to restrain my „foodie bug” for exactly 2 hours but then I finally asked Granny to show me her recipe notebook :) I borrowed the notebook from her for a couple of weeks. It’s packed with proven, time-tested recipes. I’m especially drooling over those potato recipes, like home-made potato chips.
I can’t wait for the next weekend when I’ll be able to try some of Granny’s best recipes. I won’t be cooking next Friday night though, because we’re going to see The Nutcracker. It’s a beautiful show, an absolute must-see for anyone who is new to ballet and classical music. I can’t wait!

And here’s a recipe for mushroom and rice balls that we made this weekend. They pair nicely with a sour cream sauce that we adapted from an old Polish cookbook. The sour and milky flavour blends perfectly with the freshness of dill leaves, and the creamy texture is just what we wanted.

Ingredients

- For mushroom&rice balls
500g mushrooms (champignons)
2 ½ cups boiled rice (approx. 160g raw)
1 onion
1 egg
Wheat flour
Vegetable oil
Salt to taste

- For sauce
3 tbsp fresh dill leaves, finely chopped
40g butter
40g wheat flour
120ml thick sour cream
150-200ml hot boiled water (depending on how thick you want your sauce to be)
Salt to taste

Serves 4 (3 pieces per person)

Dice mushrooms into small cubes, add salt to taste, and sautee with vegetable oil until ready.

Dice the onion, season with salt and fry in a small separate skillet.

Combine sauteed mushrooms, boiled rice, fried onions, and egg. Stir well.

Make 12 balls and roll them in flour. Flatten them just a tiny bit.

Heat some oil in a skillet and cook the mushroom&rice balls on a low heat for about 20 minutes, until both sides are golden-brown.

Making the sauce

In a small saucepan, melt the butter. Add flour and stir well.

When the mix begins to boil, add hot water. Bring to boil again, season with salt. Add sour cream and dill. Simmer for 2-3 minutes.

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