Volga german food

Traditional donuts made from kefir dough, buns with sour cream and a pie sprinkled with sugar and butter. German folks brought these simple recipes to Russia 250 years ago and still use them today.

VOLGA KUCHEN - Recipes in comments. ILLINOIS: Cindy Zaeske‎ "Shared by the Schafer Family....Volga Kuga."

The buns are common across the Midwest but rarely seen in Portland.

Fair warning... you can make up 6- 8 Kuchen with this recipe. That's a lot. Obviously the recipe is left over from days when you baked once a week, or for a LOT of hungry family members and friends. I made the dough without any changes, but then I cut the dough in half, cut the custard recipe in half, and just baked 3 Kuchen.

Kuchen, fresh from the oven. Yum! Once a year or so, when the air is cold and the snow is blowing, I bake a batch of my German Russian grandmother's kuchen. Kuchen, pronounced "kooga", is the food from Grandma's kitchen that I remember best. There was always kuchen at Grandma's house. She baked it at least once a week, and she made eight or ten at a time. Kuchen was usually dessert, but it could also be breakfast or an anytime snack with coffee or milk fresh from the cows. My grandparents…

Krebbles or Grebbles Last month when we went to the workshops on Volga Germans I tried a "krebbles" sample that Sandra Stalter, a Canadian, brought to share during the session of traditional cuisine from the area that families still make. I had also asked my mother-in-law for some family recipes. She sent a few pages…

Because food prices are going through the roof I decided to post. Use day old or older bread. Use the crusts also. This is a German recipe from my relatives.You don't have to use cream, evaporated milk, half and half will do. I use "I Can't Believe it is Butter" spread instead of butter or margarine. It is my posted recipe and it works well. The idea is taste, not cost. Cook the last five minutes in chicken noodle soup or vegetable soup. Note: You can use Egg Beaters instead of the eggs. Add…

Schwartzberren Knebble, a berry from the Volga Germans

This flavorful German Schnitzel dish features tender pork cutlets sautéed with onions and bell peppers and coated in a rich, creamy tomato sauce.

This is my husband's dad's family recipe/ so the Schwarz side- hope you enjoy.. Original recipe- Meat mixture . . . • 1 1/2lbs ground beef • 2 tsp minced onion • 1 tsp salt • 1/2 tsp celery salt • 3/4 cup hot water(I use almost boiling and enough to make the meat soft and easily spreadable- this also pulls out some of the fat) Mix ingredients well. Dough . . . • 1 pint 1/2 & 1/2 • 1 tsp salt • 1/2 tsp baking powder • Enough AP flour to make a soft dough (start with 4-5 cups) Mix ingredients…