Cooking Easter Meals as Russian Orthodox | Traditional Food in Russia

This year Easter in Russia will be celebrated on the 2nd of May according to the Orthodox calendar. I decided to cook some traditional Orthodox meals for this holiday in advance and show all the process to you so you'll be able to cook them too!🌼
Hope you'll enjoy the video and thank you for watching💛

☕️ You also can buy me a cup of coffee at https://www.buymeacoffee.com/victoria...

🔸Timestamps:
00:45 - Kulich
05:10 - Paskha
07:50 - Colored eggs
10:16 - Final result

🔸Recipes in details:

🍞KULICH
Ingredients:
(for approximately 6 medium sized kulichi)
Milk - 0.5l
Butter - 200g
Eggs - 8
Sugar - 400g
Flour - 1.5kg
Vanilla Sugar - 1 tablespoon
Yeast - 11g
Decor
Raisins - 400g
Salt - pinch

Process:

1. Heat the milk a little (so that it is slightly warm), put the yeast in it. Add 500 grams of flour and stir well. Cover with a towel and put in a warm place for 30min. The dough should double in size approximately.

2. Separate the whites from the yolks. Mix the yolks with sugar and vanilla sugar. Beat the whites with a pinch of salt until foamy.

3. Add yolks to the dough and mix. Then add softened butter and mix. Add whites and mix.
Add the flour (you may need a little more or less flour), knead the dough. The dough must be kneaded well, it should not be steep and should not be sticky.

4. Put the dough back in a warm place for an hour to get bigger again. Soak the raisins in warm water for 15 minutes, then drain all the water. Add raisins to the dough, mix and put about 1/3 of the dough in forms, cover and put in a warm place again for about 20-30min.

5. The dough should rise well. Put it in the oven preheated to 100 degrees, bake for 10 minutes. Then bake at 180 degrees until tender and ready. To check the readiness of the cake, pierce it with a match (or a toothpick) - if it is dry, the cake is ready.

6. For the glaze, beat 2 egg whites with a pinch of salt until foamy. Add 100 grams of sugar, beat until firm peaks. Put on top of the ready-made hot cakes with and sprinkle with decorations.


🍮PASKHA
Ingredients:
Cottage Cheese - 500g 9-18%
Sour cream - 250g 30%
Sugar - 150g
Butter - 100g
Vanilla sugar - 1 tablespoon
Eggs - 3
Raisins - 100g
Nuts and candied fruits - optional
Salt - pinch
Cheesecloth or gauze and form

Process:

1. Blend cottage cheese with a hand blender for a smooth texture. Cut butter into cubes and leave in a room to soften. Soak raisins for 15min in warm water and then drain all the water.

2. Beat eggs with sour cream and soft butter. Mix with blended cottage cheese.

3. Put the mix in a pot or a metal bowl on top of the bigger pot with water and then put everything on the heat. Boil on a small heat till cottage cheese will be hot, stir often.

4. Put the damp cheesecloth/gauze folded in four layers into the Easter form and transfer hot cottage cheese to this form. Cover with free ends on top and place it under oppression for at least 24 hours. Use a container or a plate for the liquid that will be released.


🥚COLORED EGGS
Ingredients:
White chicken eggs
Onion skins (for red/brown color)
Turmeric (for yellow color)
Red cabbage (for blue or purple color)
Salt
Vinegar
Oil

Process:
1. Take eggs out of the fridge. Boil onion skins and cabbage leaves about 15-20min and turmeric about 7-10 min. Turn off the heat and let everything cool down.

2. Add 1 tablespoon of vinegar to turmeric and to cabbage if you want to get a blue color (if you want to get a purple color don’t add vinegar to cabbage ). Add 1 tablespoon of salt to all the decoctions.

3. When liquids would be cool enough put eggs in them. If you keep skins and cabbage leaves inside the water you may get stains on eggs. Heat up again and boil eggs for 10-11min. Turn off the heat and leave eggs for an hour in decoctions.

4. Take out carefully and grease with oil for shine.

✨Enjoy✨

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