Blog - Balkan Lunch Box

Authentic Chicken and Potato Paprikash with Dumplings

Mar 16, 2021 · 12 Comments

Here’s a recipe for an authentic chicken and potato paprikash with dumplings as it’s usually done in Serbia, Bosnia and Croatia. Originally Hungarian, this amazing stew came to the Balkans a while ago where it’s now a dinner favorite. In three short words, it’s easy, delicious & healthy!

[feast_advanced_jump_to]

What Is It

Our aauthentic chicken paprikash is a mouthwatering stew infused with paprika spice, vegetables and chicken. Even the name is derived from paprika: a red, deep, smokey and sometimes hot spice made from different peppers.

Today, most of this spice is produced in Hungary, so it’s not surprising that original chicken paprikash (or paprika chicken) originated there.

However, you can find this dish in many different countries. In fact, you may have already had some Polish, German, even Ukrainian paprikash.

The one we’re making today is of the Balkan variety. While similar in preparation to Hungarian dish, Balkan paprikash is usually made without sour cream and with less (and milder) paprika.

Ingredients

Ingredient Notes for Authentic Chicken Paprikash

Chicken broth: For a richer flavor, substitute with chicken stock.
Dumplings: Don’t feel like making them? Use tagliatelle. Or no dumplings at all. (If you skip dumplings look at thickening notes below.)
Paprika: For a spicier taste use hot paprika.
Peppers: Instead of hot paprika you can also use hot peppers to spice the stew up more. For a sweeter taste roast the peppers ahead of time, and remove the skin before adding to the stew.
Potatoes: Old fashioned recipes often skip potatoes. If you skip them too, make more noodles.
Sour cream: This recipe is dairy-free, bit feel free to add a dollop of sour cream at serving.

Lightning-fast Instructions

Simmer veggies (except potato) in hot oil.
Add chicken, spices, some broth, and continue simmering.
Make dumplings.
Add potatoes, tomato sauce, remaining broth, and cook.
Add dumplings.
Cook stew a little longer.

Best Chicken for Paprikash

I won’t stop you from using skinless chicken parts (like chicken breast, etc.) to make this dish.

But, you wouldn’t make traditional chicken noodle with skinless chicken now, would you?

There is a reason why drumsticks or thighs with skin are the norm for this type of stew. Skin (combined with deep, rich paprika) helps create that “wow” factor.

(No one says you have to eat the skin though. If you don’t like it, just remove it before serving.)

How To Make Authentic Chicken Paprikash Dumplings

There are a few ways to make paprikash dumplings. Here are 3 of them:

ONE: Our recipe calls for simple egg and flour noodles. Egg and flour are mixed and noodles are dropped into the hot stew one by one. This results in thick, sturdy noodles that perfectly complement this dish.

They almost act like a thickening agent. You can play around with their size.

TWO: Other recipes call for farina dumplings. (You can find the directions to make them in our chicken soup with semolina noodles.) These type of noodles are fluffy and light. Also, extremely tasty.

THREE: Finally, there are versions that combine the two. They use farina and flour for medium soft dumplings.

For these dumplings mix 2 eggs, 2 tablespoons oil, 1 tablespoon water, 2 tablespoons farina flour, and 2 tablespoons flour, and a pinch of salt. Leave to rest for 10 minutes, and then drop in the hot stew with a teaspoon, one by one.

Expert Tips

This stew is on the light side. Here are four expert tips to thicken it.

Add dumplings to the stew. (What we're doing in this recipe!)
Flour the chicken before adding it in.
Make a sour cream and flour roux.
Make a traditional flour and butter roux.

Recipe FAQs

How is Balkan paprikash different from Hungarian?

Serbian and Bosnian include sweet peppers and potatoes. Croatian paprikash doesn’t use potatoes, but is otherwise the same. All versions often have dumplings. However, like most Balkan things, these are generalizations based on what I’ve seen done in the region.

What does chicken paprikash taste like?

Paprikash tastes like a lighter stew with tender, falling of the bone chicken. Ingredients are saturated in chicken juices combined with deep paprika, while dumplings add a perfect final touch.

Can you freeze chicken paprikash?

It's best not to. While paprikash broth is fantastic while fresh, ingredients lose their consistency when frozen.

More Stews To Try

Would You Do Me a Favor?

If you make today's Chicken Paprikash and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno and bon appetit!

Veal Medallions in Creamy Mushroom Sauce

Feb 16, 2021 · 2 Comments

Veal Medallions in Creamy Mushroom Sauce: if you love the coupling of a tender cut of meat and a rich sauce, this is the dish for you! The flavor is a combination of juicy, pan-seared veal, and soft mushrooms sealed together with the cream of mushroom inspired gravy. Let’s do this!

[feast_advanced_jump_to]

What Is It

I’ll tell you a secret. I have years of cooking experience, but I don’t cook well under pressure. Bottom line, I used to stress out every time my husband and I had someone over for dinner.

To solve this I’ve collected a few simple but sophisticated dishes that come out great time after time. Today’s recipe for veal medallions is one of them. There is something very special in combining this tender meat with soft and earthy mushrooms.

(If you’re curious about other recipes in my collection, I often make chicken soup with farina noodles, and also the chocolate and pudding dessert cups.)

Trust me, easy yet tasty meals like these will get rid of your performance anxiety for good.

Ingredients

Ingredient Notes

Marinade: Most combos of acid, fat and spices work well. We used mustard, oil and Vegeta.
Veal: Top round is best but cutlets also work.
Button Mushrooms: Sub with cremini, portobellos or shiitake.
Broth: For a slightly less “mushroom taste” sub mushroom broth with heavy cream for your creamy mushroom sauce. On the other hand, for a slightly more “mushroom taste,” choose a cream of mushroom mix with different type of mushrooms than the ones you are using.
Baguette: Sub with homemade bread but cut the slices in half.

Lightning-fast Instructions

(Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)

step by step photographs to make the medallions

Marinate veal ahead of time.
Sear the meat and take it out.
Cook mushrooms.
Add cream of mushroom broth.
Return meat to pan.
Top with baguette slices.

Veal Background

Veal holds an important place in Balkan cuisine. In fact, veal dishes are considered a delicacy in this region. Whether from a butcher shop or a restaurant, it is among the most expensive and coveted meats.

Surprisingly, many people still wonder what type of meat veal is. First of all, it falls under the red meat category.

It comes from a calf, which is a young domesticated cow or a bull. (As a point of reference, beef comes from older cattle.) These calves are between 3 weeks and 6 months old and weigh between 55 - 275lbs (25-125kg).

In most countries, these calves are the bi-product of the dairy industry. As they can’t lactate and aren’t used for breeding, male calves comprise most of the meat sold for consumption.

In color, this type of meat ranges from light to reddish pink. It’s smooth on touch, a tiny bit sour in taste, and has very little fat.

Lighter-colored meat is considered tastier and it comes form milk-fed calves. Meanwhile, the darker meat comes from grain-fed calves.

There is some controversy concerning milk-fed calves as some farms feed the animals iron-deprived milk to achieve the lightest pink.

Veal Tips

You may wonder which part of the veal to look for.

It doesn’t help that cattle are cut differently from country to country.

In some places, veal medallions refer to the size and shape of the cut of the meat. In other places, however, medallions refer to a specific part of the calf.

Don’t worry because here’s what to do for today’s recipe:

If you’re getting your meat from a butcher shop ask for top round.
If you’re picking it up at a grocery store get the pre-packaged cutlets, they work well.

More Tips

Pan searing (or searing) is a technique that helps seal meat juices inside. The meat is first cooked at medium to high temperatures until a brown crust forms, and then finished off in the oven, or added to a sauce.

Button mushrooms, cremini, and portobellos are all one and the same mushroom. However, each is picked at a different growing stage.

What’s in a name? Button mushrooms are also called champignons, table mushrooms, as well as cultivated or common mushrooms.

Veal Recipes You'll Like

Would You Do Me a Favor?

If you make today's Veal Medallions in Creamy Mushroom Sauce and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno and bon appetit!

Potica (Povitica) Poppy Seed Roll

Feb 2, 2021 · 17 Comments

Poppy seed roll potica (or povitica) is the world’s greatest strudel. This perfectly stuffed pastry will imprint on your memory faster than Cinnabon did the first time you smelled it in an airport! Do I have your attention now?

Four pieces of poppy seed roll and a knife.

[feast_advanced_jump_to]

Potica, Povitica or Poppy Seed Roll?

(Please note potica, povitica, and poppy seed roll will be used interchangeably in the text.)

Potica is a fantastic pastry usually stuffed with either poppy seed or walnut filling. Today we're gonna stuff it with a filling made with ground poppy seeds, sugar, semolina, and milk. Potica tastes tart, gritty, and sweet at once.

Potica goes by different names in the Balkans.

In Slovenia it goes by makova potica
In Croatia by povitica or povetica s makom,
In Serbia and Montenegro this is štrudla s makom, and
In Bosnia and Herzegovina they call it makovnjača.

There are probably more names, and even the shapes can differ slightly. (For example, Slovenian makova potica is often made with thinner dough that has more layers. It's also usually baked in a bundt cake pan.)

Regardless of whether you call it potica, povitica, or poppy seed strudel, each stands for the same rich pastry overflowing with succulent poppy seed filling.

Ingredients

Ingredient and Method Notes

Dough:

Many pastry doughs are milk-based. It gives the final product perfect soft doughiness. However, these pastries are rock hard after a short period of time.

For this reason, we make potica dough with water, with a method for making dough similar to pita. You let the dough rest and breathe for a while, and then you can stretch it to the stars. Or leave it in the fridge until you're ready to work it.

For best results don't make any dough substitutions in the recipe.

Filling:

Potica filling is made with milk, poppy seed, semolina, sugar, and vanilla extract. If you're no fan of vanilla you can skip it. Oh, and, poppy seeds need to be finely ground!

The trick for a great poppy seed filling is not to over-fill or under-fill the roll. Potica tastes best when there is a nice ratio between dough and filling.

A good poppy seed roll requires perfect grit with perfect sweet.

How Do You Use Poppy Seeds?

Grind them! This releases their oil and intensifies the flavor. If you don't, your potica will be too gritty and bitter, regardless of how much sugar you add. Use a coffee bean or spice grinder, and grind in small batches. (Food processors and blenders aren't your friends with seeds so small.)
4:1 Ratio! If you insist on more grit in your potica, then, if you must, mix ground and non-ground seeds at a 4:1 ratio.
Unusual Filling Ingredient! In addition to poppy seeds, milk, sugar and vanilla, there is an ingredient you won't find in every poppy seed roll recipe. That's semolina! It helps the filling puff up and soften at the same time. (You probably remember our noodles where it did the same.)

Lightning-fast Instructions

(Our lightning-fast instructions are here to give you an idea of how to make potica. For more detailed information look at the recipe card below!)

1. Make the dough. Activate the baker’s yeast, and add it to flour together with oil and baking powder. Add water and knead until you get a soft ball of dough and let rise for at least an hour.

Four photographs with a pot and ingredients in it.

2. Make the filling. Boil milk and add sugar, vanilla extract, and poppy seeds. Finally, add semolina. Let rest and later divide it into two parts.

Four photographs of potica roll with the filling.

3. Combine dough and filling. Divide the dough into two parts. Roll out the first part, fill it up with one half of the filling and roll the long side up. Repeat with the remaining ingredients. Place rolls in a pan, brush with water and butter, then bake.

Two photos of the roll before and after baking.

4. Cool down. After baking potica let it cool down and dust with confectioner’s sugar.

Expert Tips

Nursing? Skip potica and make a walnut roll instead. There is a component in poppy seeds that causes colic (cramps) in babies.
Drug tested? Don't eat poppy seeds around testing time. Remember Elaine? They may contain extracts of morphine and opium as those are made from unripe poppy seed capsules.

Serving, Storing and Freezing

Serving: Although a dessert, potica can easily become your entire dinner. It’s hard to stop eating it. Best if you double the recipe from start. It goes great with a warm mint tea, coffee, or a glass of milk.
Storing: If by some crazy chance you don't eat the entire strudel right away, fold it in saran wrap and leave in cupboard or bread box overnight. Reheat in oven. Potica lasts 3-4 days.
Freezing: Nope!

Recipe FAQs

What's the origin of the poppy seed roll (povitica/ potica)?

Poppy dough roll (potica, povitica, makovnjača) probably made its way into the Balkans during the Austria-Hungary years. Yet, according to some Austrian sources, the roll may actually be a Turkish sweet. It may have even been considered to be baklava’s younger sister.

Does potica (povitica) need to be refrigerated?

No. You can keep it in a dry place like a cupboard or a bread box for up to 3 days. Wrap in saran wrap first.

What is potica made of?

Potica roll is made from dough stuffed with a filling made by either a) walnuts, or b) poppy seeds. The dough is stretched, filled, then baked. The final result is a scrumptious thick roll(s) filled with a moist, fantastic filling.

More Sweet Recipes

Mama’s Chocolate and Walnut Cake
Walnut Marzipan Squares
Choco Hazelnut Cake
Jam Rolls
No Bake Wafer Cake
Jam Crescents
No Bake Walnut Pralines aka Bajadera
Balkan Homemade Cornbread From Scratch

Would You Do Me a Favor?

If you make today's Potica (Povitica) Poppy Seed Roll and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno and bon appetit!

Croatian Food Scene and Top Croatian Chefs

Nov 3, 2020 · Leave a Comment

Back in June I contributed an article to Chef’s Pencil. Topic centered around recipes that don’t make it on the usual ‘Top 10 Bosnian Dishes’ lists (but should!). Chef’s Pencil is an unusual food website. It’s not a recipe aggregate, nor a website authored by one person. Instead, the site shares experiences from chefs from all walks of life. BLB and CF follow the same content creation approach.

Quality trumps quantity. Always.

I now have a chance to reciprocate, so the article below is by Chef’s Pencil’s Corina. It focuses on Croatian food scene and its top chefs. (Naturally, Croatian cuisine is an integral part of the Balkan cuisine, and here on BLB you can find many Croatian dishes.) Hope you enjoy learning about today’s Croatian chefs, and if you have a little bit of time you should out CP.

Croatian Food Scene and Top Croatian Chefs

Food lies at the very foundation of a country’s cultural identity and Croatian cuisine is deeply rooted in Croatians’ way of life. Croatia has a diverse cuisine and in the past decade or so it has transformed itself into a veritable foodie destination.

The fact that Croatia has become a hugely popular tourist destination (yes, it’s a gorgeous country!) helps a lot, and it has propelled its food and restaurant industry to the new heights.

Croatia prides itself on having 70 restaurants listed in the exclusive Michelin guide, seven of them earning the highly coveted Michelin star. No small feat for a country of just 4 million!

Croatian Cuisine and Dining Scene

Croatia boasts an amazingly diverse cuisine. Due to its geographical position, its cuisine is influenced by Mediterranean cooking, which involves plenty of fresh ingredients. Neighboring Italy has itself left a mark on this nation’s cuisine, especially along the coast where you’ll encounter myriad dishes based on fish and seafood.

At the same time, there is an equally rich Central & Eastern European heritage that can be seen especially in continental Croatia; these influences translate into dishes such as soups, stews, and goulash, and many other different meat specialties.

If we were to split the Croatian territory into regions based on the dominant gastronomy, we’d get three main regional cuisines: Istrian – strongly tied to the Italian tradition and boasts some of the best truffles in the world together with excellent wines; Dalmatian – based on fish and vegetables; and Slavonian – where meat, fish, and paprika predominate together with different other dishes inspired by Central European, Hungarian, and Viennese cuisine.

Croatia has a lot to offer in terms of dining options. You can find all sorts of restaurants here, ranging from humble eateries and family-run restaurants to modern Michelin-star restaurants. The Croatian dining scene is as varied as their cuisine and lots of improvements have been made over the past few years as the country has become one of the prime European tourist destinations. Let’s dive deeper into the current state of the Croatian food scene by hearing what top Croatian chefs have to say about it.

Chef Tomica Đukić

Tomica Đukić is Head Chef at Hotel Osijek and chef to the Croatian National Football Team. His passion for cooking and the skills he’s acquired over the years have made him one of the key contributors to putting Hotel Osijek on Croatia’s gastro map. Working for the past 15 years at Zimska Luka, Hotel Osijek’s restaurant, gave Chef Tomica Đukić the opportunity to perfect his skills and experiment with different types of dishes.

This restaurant adheres to traditional Slavonian cuisine and offers a wide variety of options including a la carte, themed daily and weekend menus all year round. In terms of his choice of ingredients, Chef Tomica Đukić keeps to seasonal selections from ingredients provided by local family farms where he can. When asked what makes the Croatian food scene special, Tomica said that the balance between green, continental, and blue, Adriatic, cuisine together with natural local ingredients account for their cuisine’s success. When it comes to his signature dish, Chef Tomica Đukić opts for Flavored black Slavonian pig fillet with pumpkin and beetroot, a dish that surprises through its simplicity and ideal flavor balance.

Chef Marina Gaši

Chef Marina Gaši works at the Marina Restaurant, a welcoming family restaurant located in beautiful Novigrad. What makes this place special is the fact that all their meals are made of fresh and healthy ingredients from the Adriatic area, which makes it a true ambassador of sustainable gastronomy.

At Marina Restaurant, Chef Gaši, a self-taught cook, prepares a set of 4 to 6 courses that clients can choose from for lunch and a set of 6 to 8 courses for dinner. Desserts are also available based on the restaurant’s daily selection. Since all the dishes are prepared with fresh, local ingredients, the menu changes throughout the year based on the season, weather, and of course, what the sea has to offer. Super fresh food and lots of fish-based dishes are the highlights of this restaurant and when it comes to Marina’s signature dish, Sardines Tartare is her choice.

Chef Marko Gajski

Chef Marko Gajski started out as an amateur cook and is today a Michelin-star chef. His career began when he joined a Masterchef competition. After the show, he got his first job offer in the field, as a chef at Divino restaurant on the island of Hvar. His passion for this domain grew large and he began investing in his own development by attending various courses and internship programs in London at top locations such as the Gauthier Restaurant, Alain Ducasse and Bar Boulud.

Chef Marko Gajski also partnered with the LD restaurant, where he got the chance to further explore and develop his gastronomy signature. Speaking of which, his signature dish is his very own version of Komiška pogača, a dish that originates on the island of Vis. The highlight of his career was the moment he got Michelin star recognition, an award that also helped boost the image of the restaurant he was working for. According to Marko, what makes the Croatian cuisine special is the mix of cultural influences it was subject to throughout the centuries, including Italian, Austrian, French, Hungarian, and Ottoman cuisine.

Chef Bruno Vokal

Chef Bruno Vokal is head of the Noel restaurant, the first restaurant in Zagreb to receive a Michelin star. Chef Vokal has an impressive experience gathered from working in different premiere restaurants across Europe. He sharpened his skills in Montenegro, Austria, and the UK before deciding to return to his native land, Croatia.

Here, he worked at the renowned Restaurant 360 in Dubrovnik, another Michelin-starred gem of the Croatian food scene. Describing his current work at Noel, Chef Bruno says that the key to their success lies in the special techniques they use to prepare idealistic dishes while following traditional patterns. Chef Vokal considers the mixture of different cultures that have left their mark on Croatian cuisine as its most impressive aspect.

Chef Deni Srdoc

Chef Deni Srdoc, the Head Chef at the famous Kvarner restaurant Draga di Lovrana, is Croatia’s youngest Michelin-star awarded chef.

At just 24 years, he took over the helm at Draga di Lovrana and a couple of years later he was named Young Talent of the Year by Gault & Millau. One year later, at the age of just 27, he earned the highly coveted Michelin-Star, making him one of the youngest Michelin-star chefs out there.

So what is Deni’s secret? "Innovation is the most important thing for me – never recycling old ideas and presenting them as new, but always respecting the ingredient and the tradition," said Deni in an interview with Chef’s Pencil.

Russian Salad or Salad Olivier

Oct 15, 2020 · 14 Comments

Russian salad or Salad Olivier (ruska salata, insalata Russa) is a holiday staple in Balkan homes. Delicious, rich, and filling, this salad is at once an appetizer, side dish, and the main course. Can another salad say the same? We didn't think so!

Salad on a fork, and a bowl of salad behind.

[feast_advanced_jump_to]

What Is It

Russian salad, or Salad Olivier, is probably the best salad to come out of Russia. (We'll be using the terms interchangeably!) It's a hearty, filling dish made with veggies, meat, and a dressing. Very much a New Year's Eve kind of thing!

It's delicious. It lasts a long time... and it's a salad with a story!

Invented by the Belgian chef Lucien Oliver in 19th century Moscow (who was also the owner of the then-famous restaurant Hermitage), it was hugely popular.

Original salad Olivier involved interesting ingredients like caviar, veal tongue, and smoked duck. However, the exact recipe isn't known even today. Olivier was a paranoid guy. He kept the ingredients and cooking directions a secret.

With good reason!

At some point, his sous-chef Ivanov figured out most of the recipe. Ivanov then: 1. left Hermitage, 2. opened up the restaurant Moskva, and 3. served the salad under a new name. To add insult to injury, he also sold his adapted version to the newspapers!

As time passed, Olivier salad spread through the Soviet and post-Soviet countries until it found its place in kitchens all over Europe, including the Balkans.

Of course, much changed during the decades of this transition. The salad took on a new name (Russian salad or ruska salata), dropped a few ingredients, and became what we have today.

Russian Salad Ingredients

Seasonings, eggs, parsley, carrots, peas, potatoes, mayo, pickles and meat on a gray background.

Ingredient Notes for Salad Olivier

Eggs: More is more here, so 4 minimum. Eggs balance out and soften heavier ingredients. Sub with duck, goose, or quail eggs, but be aware that each has a different taste.

Vegetables: Peas, carrots, and potatoes, plus pickles are all you need. If using frozen, cook for a shorter period of time. Canned works too.

To make it easier on yourself, get the same type of veggies (either frozen, fresh, or canned). Try to avoid canned veggies though, as they're too mushy.

Meat: Smoked beef or cured smoked or baked ham are the best choices. Sub with chicken or turkey breast, prosciutto, canned, fried, or baked fish, and bologna or salami. (Bologna or salami should be your last option!)

Herbs and Seasonings: Less is more. Don't overwhelm this already rich salad. Salt and pepper to taste, as well as minced parsley garnish, are perfect. (Some like to add dill, which overpowers the taste. Be careful!)

Dressing: Look below!

Russian Salad Dressing

Mayonnaise is the foundational Olivier salad dressing. Yup, good ol' mayo is all you need!

The best kind is homemade. However, if you don't have the time, mayo from your grocery store will do just fine. Get plain mayo from a brand that makes it on a milder side, otherwise it will hijack the salad taste.

Some like to spice the mayo up with lemon and mustard, but this is optional.

If you're no fan of mayo here are ideas for substitutions for the Russian salad dressing:

Half mayo half sour cream. Mix the two, then mix them into the salad.
Sour cream. A pinch of olive oil and lemon is optional.
Sour cream and soy sauce.
Greek or plain yogurt. Look for a consistency similar to mayo.
Kefir with yolks from boiled eggs.

The best way to add the dressing is to add a little at a time until you are happy with the consistency. Check and add more before serving if necessary.

Lightning-fast Instructions for Salad Olivier

(Our lightning-fast instructions are here to give you an idea of how to make this dish. For more detailed information look at the recipe card below!)

Side by side photos of Russian salad preparation.

1. Layer ingredients in a large bowl starting with veggies, then eggs, pickles and meat.

Side by side photos of salad preparation.

2. Add mayo in batches, and continue stirring until integrated. Cover with saran wrap, and leave in fridge 3-4 hours (preferably overnight).

Variations

Here are the dish variations:

French Salad: Vegetarian version of Olivier salad (no meat or fish).

Muslim and Jewish friendly: No pork.

Orthodox fast friendly: Remove eggs and meat (fish is ok) and make sure dressing (mayo) is homemade and fast approved.

Expert Tips

Here are a few tips that make my Olivier salad the best in the family!

Ingredient size: The smaller the better. Ingredients should match in size. If using frozen veggies it's easiest to use them as a guide as they're usually diced. Otherwise, think half the size of a sugar cube, or smaller.

Mixing: Mix ingredients in batches and thoroughly. First the veggies, then add eggs, pickles, and meat. When all are integrated, add the dressing.

Make ahead: Olivier salad tastes best on day 2 after the flavors have settled together in the fridge.

Add your signature: This is one of those salads you should make your own. Add and subtract ingredients until you think it tastes perfect. For me, I add less mayo and more eggs. For you, it may be less meat and more pickles, etc.

So, less mayo is more! And also, more eggs is more!

Serving, Storing, Freezing

Glass bowl full of Russian salad on black background.

Serving: Serve as a side or a main dish for breakfast, lunch, or dinner. Take it to a potluck, picnic, or barbeque. It goes splendidly with bread, toast, buns, and crackers. Best if prepared at least the night before.

Storing: Store in the fridge for up to 7 days.

Freezing: Don't even think about it!

Recipe FAQs

Why is it called Russian salad?

Russian salad was originally called Oliver salad based on the Moscow-based Belgian chef who invented it. During the 20th century, the dish spread throughout Europe and adopted the name Russian salad.

How many calories are in the Russian salad?

Russian salad calories greatly depend on its dressing. For example, it'll be more caloric if you use mayo versus if you were to use sour cream.

What countries eat Russian salad?

Too many to count!

Russia, former Soviet countries, Ex-Yugoslavia states, the remainder of the Balkan countries, and finally, Mediterranean countries. Also, other countries with the diaspora populations of the abovementioned countries. (We heard it reached Argentina!?!)

So, people all over the world eat Russian salad. You should too!

More Salads You'll Be Crazy About

Can You Do Me a Solid?

If you make Russian Salad and like it, please leave a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Otherwise, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno and bon appetit!

Russian Salad or Salad Olivier

Aida

Flavorsome Russian salad or Salad Olivier (ruska salata) will become your favorite holiday staple. This shapeshifter easily transforms from a fancy side to the main course.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40

Cook Time 20

Resting time (in fridge) 2

Total Time 3

Course Salad

Cuisine Bosnian, Croatian, Kosovan, Macedonian, Montenegrin, Serbian, Slovenian

Servings

Calories 291 kcal

Ingredients

▢ 10 ounces carrots medium, peeled, diced, cooked until fork tender
▢ 10 ounces potatoes peeled, diced small, cooked until fork tender
▢ 10 ounces sweet peas cooked until fork tender*
▢ 5-6 eggs hard boiled, peeled, diced
▢ 7 ounces ham or dried/smoked beef, cooked skinless chicken or fish, diced
▢ 3 ounces pickles about 5-7 medium, diced small
▢ 10-12 tablespoons mayonnaise plain, milder brand, use 10 tablespoon first and 2 more before serving after fridge
▢ Salt and pepper to taste
▢ 2-3 tablespoons fresh parsley minced

Instructions

In a large bowl start layering ingredients. Start with cooked vegetables, add eggs, pickles, and meat. As you're adding them mix them until they're thoroughly integrated.
Add mayo in batches (about 10 tablespoons), and continue stirring until integrated. Cover bowl with saran wrap and leave in the fridge for at least 3-4 hours, preferably overnight. If necessary, mix in two more tablespoons of mayo before serving.

Video

Notes

Try to dice ingredients the same size! You can cook eggs and veggies in the same pot, or not, up to you.

Vegetables: To make it easier on yourself, get the same type of veggies (either frozen, fresh, or canned). Try to skip canned if you can (too mushy). Before cooking dice carrots and potatoes the size of half a sugar cube. Place in boiling water and cook 10-12 minutes or until fork tender. Fresh veggies take a little longer.

Eggs: 4-5 minimum. For hard boil place in boiling water and cook for 12 minutes. Sub with duck, goose, or quail eggs, but be aware that each has a different taste.

Dish variations: French Salad: Vegetarian version of Olivier salad (no meat or fish). Muslim and Jewish friendly: No pork. Orthodox fast-friendly: Remove eggs and meat (fish is ok) and make sure dressing (mayo) is homemade and fast approved.

Make ahead: Olivier salad tastes best on day 2 after the flavors have settled together in the fridge. If out of time, leave for at least 2 hours.

Storing/ Freezing: Keep covered in the fridge for up to 5-7 days. Preferably closer to 4. Do not freeze!

Nutrition

Serving: 1bowlCalories: 291kcalCarbohydrates: 15gProtein: 12gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 125mgSodium: 567mgPotassium: 477mgFiber: 4gSugar: 5gVitamin A: 6455IUVitamin C: 25mgCalcium: 49mgIron: 2mg

Tried this recipe?Let us know how it was!

Let's Combine This into a Meal!

Chocolate Orange Cake with Meringue (Vasina Torta)

Mar 3, 2020 · 2 Comments

Dark chocolate orange cake with meringue and ganache, also known as Vaso’s cake or Vaso’s torte (Vasina torta) is the best Serbian traditional cake. The cake boasts three layers: a nut-based crust, a chocolate and orange topping, and a topping made entirely out of meringue. Shall we?

Traditional Serbian cake called Vaso's Cake. Made with dark chocolate, oranges, walnuts and meringue.

[feast_advanced_jump_to]

Quick Background

Most desserts in the Balkan region are old-fashioned. They require ingredients that were once pricey. (Think eggs, walnuts, butter, et al.)

A lot was at stake, so people judged desserts on their quality. And quality meant rich, filling, and aesthetically pleasing... all at once.

Today’s dark chocolate orange cake with meringue and ganache is no exception. The cake - also called Vaso’s cake or Vaso’s torte (Vasina torta)- is flawless!

I can almost guarantee that it'll become a regular on your Holiday dessert table!

(Btw, a torte is a just type of cake with a few layers. Please note that the terms torte and cake are used interchangeably in the text.)

Why You'll Love This Cake

If the pairing of dark chocolate, meringue, and an infusion of freshly squeezed orange juice sounds like a dream come true to you, then we've got your dream dessert right here!
Who doesn't love a fantastic dessert inspired by a real love story? (You can read about Vaso and Jelena below!)
This orange chocolate cake is a high-quality classic dessert made by the perfect union of citrus and chocolate flavors glazed with a chocolate ganache. The result? A rich and moist slice you won't be able to stop eating.
Having three thick, colorful layers PLUS a ganache topping, this chocolate orange cake is so beautiful it's as if it came straight out of Alice in Wonderland illustrations.
After making this chocolate orange cake (which with a little bit of effort and our precise, step-by-step instructions will be super doable!) you will NEVER be intimidated by another dessert again.

Expert Tips For Chocolate Orange Cake Layers

Layer 1:

What's unusual about this chocolate orange cake is that there is only one cake (crust) layer. (Most cakes have on average 2-3 crust parts for layering.) This layer is made with eggs (separately mixed), ground walnuts, sugar, and grated baking chocolate. It's very similar to the cakes we've done before.

Layer 2:

The foundation of this second layer is the sugar syrup and walnuts, eggs, and chocolate. But it's the freshly squeezed orange juice mixed with orange zest (which helps turn the flavor citrus-y), that gives this cake that wow factor.

Layer 3:

Classic Italian meringue forms the third layer of our chocolate orange cake. You may remember that what makes this meringue different is the addition of sugar syrup to egg whites whipped into soft peaks.

If meringue scares you I found a website with great tutorials for every kind of meringue you can imagine. I find it helpful to think about it this way: at its most basic, meringue is just egg whites, a pinch of salt, and a mixer.

Layer 4:

Most people use a portion of the meringue to plaster cake sides with a nice snowy finish. But my source, Jelena, insists this chocolate orange cake was best when the fourth and final layer was made entirely of dark chocolate, for the Jaffa effect.

(Jaffa is a type of cookie biscuit topped with (artificial) oranges and chocolate.) Chocolate is poured on top of the cake and left to drizzle on the sides, leaving a perfect window into layers one, two, and three. It's pure magic!

Other Tips

Get a Baking Buddy! Even if you are an experienced baker, give yourself at least three hours the first time you make this orange chocolate cake. (No worries, the layers don't take an hour each. It's just that there are waiting periods in between.)

Don't Skip the Wait! The first cake layer needs some time to cool off after baking. Parallel to that, it's best if you leave the orange layer in the fridge for 30-45 minutes. You'll have an easier time spreading it over the cake layer after it's toughened. Also, these two should really integrate in the fridge together for at least an hour or two before you make the meringue.

Practice Restraint! I found this chocolate orange cake tastes best a couple of days after you make it. If unable to wait that long (who has the time?), at least promise me you'll give it a solid "sleepover" in the fridge. You must!

Vaso's cake, vaso's torte or Vasina torta is the BEST traditional Serbian cake beloved throughout Balkans. How to make Vaso's cake. Homemade.

Love Story Behind Vaso's Cake

We can't know for sure how much of this story is fiction and how much isn't, but I'd like to think it's all a true story. I’ve picked up the pieces via several online sources, so forgive me if I don’t get all the details right.

At the beginning of the 20^th century there lived (in a small Serbian town of Paraćin), a handsome man named Vaso Čokrljan. A longtime bachelor, Vaso's marital status was for many years the main topic of town gossip.

What a surprise it was to everyone to hear that at the tender age of 41 Vaso finally married! The lucky lady in question was Jelena, who'd later describe Vaso as gentlest and kindest of husbands.

When Jelena was pregnant with their child, local doctors informed them she probably wouldn’t survive giving birth. Vaso was devastated.

Sparing no expense he traveled to Vienna with Jelena so she could see the best specialists. Both Jelena and their baby girl survived.

After recovering in Vienna, they returned to Paraćin. To celebrate their triumphant return, Vaso’s mother-in-law organized a huge celebration. She made many regional delicacies, but the main attraction became a special cake she created in honor of her son-in-law.

This three-layered cake boasted the best region had to offer (different types of nuts, meringue, and eggs), and was paired together with a citrus orange flavor. These ingredients (oranges especially), were expensive and difficult to procure, so this wasn’t a cake just anyone could whip up.

And that's how we got today’s chocolate orange cake.

Inspiration

I drew inspiration from two sources for today's Vaso's Torte:

1. The Big National Cookbook: A classic Yugoslavian cookbook, "The Big National Cookbook" (Veliki narodni kuhar) is a great collection of Yugoslav recipes. I own the 6th edition published in 1984, as a collaboration between National book, Belgrade (Narodna knjiga Beograd) and Youth book, Ljubljana (Mladinska knjiga, Ljubljana). The recipe for Vasina Torta is on page 398.

2. Jelena from Food for Thought: Jelena is a Belgrade food blogger (she's not Vaso's Jelena!), and her website is called Food for Thought. Unfortunately, she seems to have stopped blogging circa 2015. Her posts are translated into English, so you can browse her recipe index. Phenomenal food! (Jelena, if you read this post at some point thank you for your blog, for your detailed and patient way of responding, and for the treasure of knowledge you shared!)

Step by step instructions for how to make Vaso's cake.

More Chocolate Recipes

No Bake Walnut Pralines aka Bajadera
Mama’s Chocolate and Walnut Cake
Walnut Marzipan Squares
Choco Hazelnut Cake
Balkan No Bake Wafer Cake

Would You Do Me a Favor?

If you make today's Chocolate Orange Cake with Ganache and Meringue and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

Prijatno and bon appetit!

Poached Quince Dessert

Feb 25, 2020 · 1 Comment

Tasty quince dessert, made by poaching quinces until perfect reduction and softness of fruit are achieved. The resulting dessert (a condiment too!) is best described as quinces in simple syrup. Similar to Turkish ayva tatlisi, and Italian frutta sciroppata, this dessert sauce is great by itself or as a topping.

Poached Quince Dessert

There was a time when upon opening a wardrobe or glancing at a window seal, your eyes were met with an object so yellow and aromatic it pulled you straight into now. The past was spent, and the future delegated to some other latitude while you stood face to face with the misshapen apple, the yellowest of pears, mysterious and sweet-smelling quince.

Today we are taking that quince for consumption.

This dessert is unique. The closest I can do is to get you to think of it as a rich man’s version of canned fruit if canned fruit was harder and sweeter, and the sauce was thicker and also sweeter.

The original name for this type of dessert is slatko, meaning sweet. 'Slatko' is an adjective except in this case when it transforms into a noun. But how do I name our slatko od dunja in English? I wanted to be more precise than calling it 'the quince sweet.'

In today's sugar-vary environment, how do I write about, or name the dessert based heavily on simple syrup, even when it's made with something as beautiful, as aromatic, and as culturally significant to the Balkans as a quince?

I went with the poached quince dessert. Think of it as a Balkan version of the Italian frutta sciroppata or Turkish ayva tatlisi.

'Fruit in syrup' suggested my reader Sabrina.

Quince Significance in the Balkans

Ottomans brought the quince to the Balkans. Immediately upon coming here the quince took on a romantic hue. It grabbed a hold of lore and music and achieved solid cultural significance.

There is something about the quince. Heavy. Hard. Tart. Beautiful. It doesn't like that you try to consume it raw. You may want to, but even when ripe it tastes unripe. You might handle a slice or two, but it’ll never let you finish it whole.

The quince insists on preparation. It insists on patience. It’s worth the wait.

Regrettably, people consume less of them today than ever before. For the generation of our grandmothers it was unthinkable not to have a few young quinces strategically placed around the home from where they'd expel their magical aroma as they ripened.

Back in the day when you visited a friend or a neighbor in Serbia the first thing they brought you was a small bowl of poached quinces in simple syrup, along a glass of water.

I thought about the meaning behind this kind gesture and distances come to mind. If you lived in a village then, it was a trek to reach your neighbor’s house. Quince syrup offered a perfectly timed sugar jolt to revive your energy until dinner.

Meanwhile, we love the idea of the quince, but only the idea. Give us something easy to make, we say.

How to Make Poached Quince Dessert

When you head over to the market to get the quinces (sometime between October and December, during their season), always get one or two more than you think you’ll need.

Bruises on the outside of the fruit are not an indication of it going bad, or being ripe on the inside. In reality, a quince may trick you. It may be perfectly yellow and hard on the outside, but as you cut it you may discover bruises on the inside. Don’t use those.

Core it and peel like you would an apple. But be careful! It’s tough. (Imagine peeling a watermelon.) There is no use being speedy lest you cut your finger. The quince will not let you handle it absentmindedly.

This quince recipe is even simpler than the strawberry syrup as there is no marinating.

But it’s helpful if you get a large pot with water with sugar and lemon ready before you start peeling. Quinces brown easily. The best way to prevent this is to either smear pieces with lemon juice, or to drop them into the pot, right as you’re cutting them.

As mentioned we mostly prepared the strawberry syrup in my family. Grandmother loved strawberries, and she was the one who prepared it for dessert, and as a condiment for winter. (Quince dessert is equally good for conserving. Method is the same - just get more quinces, sterilize jars, and make a larger batch.)

But when I was testing the recipe for quince dessert, suddenly the old and tried recipe seemed basic. So I overcomplicated it. I first made the simple syrup, then added the quinces in. This resulted in quinces remaining hard while the syrup turned to something you'd use for hair removal. Lesson? Simple does it!

Quinces don’t have to fall apart, but the pieces do need to soften the way we need that aroma of theirs. If you don't like chunks, grate them.

It couldn’t be easier from here.

Bring to a boil on medium, and then lower the heat. Simmer for an hour or so, removing the foam that forms on top. You won’t be able to remove all of it as the syrup frequently bubbles up. Get as much as you can and don’t worry about the rest.

Cooking may take you an hour or an hour and fifteen minutes. Rely more on the spoon than the clock. You’re looking for the moment when, upon drawing a line on the bottom of the pot with your spoon, the quince syrup separates easily.

As they cook, quinces will change their color to dark orange (burgundy almost). Forty-ish minutes in, the aroma will intoxicate you.

If you want a thinner syrup consistency, use more water and grate quinces. This is a better method if you plan to conserve them.

Other Quince Recipes

There are a few other quince delicacies.

There is, of course, the Turkish ayva tatlisi.
You make ayva tatlisi similarly to quince dessert by cooking quince halves in simple syrup, and then topping them with cream made from the milk of a water buffalo.
Italian frutta sciroppata (fruit syrup).
Delicious Italian version of our recipe, although in syrup thickness it seems to be somewhere between canned fruit and simple syrup.
A type of tufahije with quinces exists too.
Here quinces exchange the poached, walnut apples, but preparation usually calls for an additional oven bake, something that may or may not happen with regular stuffed apples.
A simple jam tart.
Chef and blogger extraordinaire David Lebovitz has created a perfect tart to use the quince jam with. And if you ever wondered how to make the perfect tart crust, this recipe is it.
Baked quinces.
Some people prefer no fuss recipes, especially when a new food is introduced. If this is you, baked quince is right up your alley.
Quince juice? Oh yes!
For those of us who like to quench our thirst with unusual drinks (juniper berry juice anyone?), there is always the quince juice.
Maybe you’ve heard of kitnikez?
It's a quince jelly from Serbia's Vojvodina province. Kitnikez probably originates from Austria-Hungary as it’s a local pronunciation of German for quitttenkäse, or 'quince cheese. Elsewhere it goes under membrillo.

Poached Quince Dessert

Aida

Tasty quince dessert (slatko od dunja) made by poaching quinces until perfect reduction and softness of fruit are achieved. The resulting dessert (a condiment too!) is best described as quinces in simple syrup.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 15