Category Archives: Russian

Tuesdays with Moisi ~

At least once a month my sisters, nieces and grand-nephew Jack go over to my mom and dad’s for a Tuesday evening meal. My mom has always been a cook for the masses. She enjoys cooking and enjoys finding new things to impress us with. She did not disappoint this past Tuesday. Usually I’m in Seattle when these meals take place but now that I am in Southern California on a more full-time basis I got in on this one. I’m sharing my Tuesday photo log with you that begins in Whittier at my sister’s house then continues in Brea at my parent’s apartment (an hour and a half drive from my condo). It’s fun to squeeze all of us into that one bedroom apartment. Oh by the way that clever title is because my dad’s name is Moisi and many of his “American” friends called him Morrie over the years…

Jack showing me his expertise on his scooter.

Hiding in the bushes…

Couldn’t resist getting a shot of the beautiful blooms on these trees in Whittier on my way to Moisi & Nadia’s

Here’s dear old Moisi (Morrie)

The feast begins with yummy scones and …

chicken salad heart shaped bites

Green salad with nectarines and pine nuts, sister Vera is holding the bowl

The three lovely nieces, Michelle, Melissa, and Debbee

My Mom the happy, exhausted cook…

I didn’t get photos of the asparagus with orange slices, the piroshki with a mushroom white sauce, and the fruit salad and banana bread dessert. I also omitted the photo of my sister Kathy and Lana because Lana would not have been pleased with her facial expression…

Here’s a shot of the 3 missing in the photo log just in a different time and different place…

Photobucket is holding all the photos from this post hostage as of July 2017

 

Happy Birthday Pop ~ 84 Years Young!

This photo is from 1974 so my pop is only 51 here.

I am so thankful to God for my father, Moisi (Moses) Timothy Bagdanov because…

He loves the Lord wholeheartedly.

He has paid the cost to follow Christ with joy.

He gave up retirement and his home to be a missionary to his hometown village in Russia.

He seeks reconciliation no matter what it costs him.

He loves and sacrifices for his family.

He loves my mother as Christ loves the church.

He calls a cellular phone a cellkular phone. 🙂

He still cares for the fatherless and those who have no one else to help them.

He is a faithful man.

He loves jigsaw puzzles.

He loves me.

Update: I just have to add two more Moisiisms to the list from September 2001. Yes I’m trying to keep a running list. Hey, brothers, sisters, nieces etc.  If you can think of your favorite Moisiisms add them in the comments! 🙂

“Michelle [his granddaughter] got 3 crackpots for wedding gifts”

“Fireman is outside checking the hydrogens”

Borsch

Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

Nadia’s Borsch

For the Stock:
1 Chuck Roast (with bone would be good)
1 onion
1-3 celery stalks with leaves
2-3 carrots
2 bay leaves
5-10 peppercorns
Salt to taste

In a big stock pot, cover chuck roast with good water. Add all the stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Strain the stock. Reserve the roast.

1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper diced

2-3 stalks of celery diced

(saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
2-3 potatoes diced
2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
1 can tomato sauce
1/2-small bunch of dill (to taste)
1 handful of chopped italian parsley
salt and pepper to taste
optional – 1 can of Garbonzo beans
option #2 – add a small jalapeno diced to the saute group above.

Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

The Borsch is ready now.

My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. 🙂 My mother mashes most of the potatoes to thicken up the soup a bit.

You can bake the chuck roast with a little of the stock, salt, pepper, and sauteeed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids last night.

 

Russian Noodle Soup ~ Lopsha

This soup (Lopsha) is made in huge quantities for Molokan Church Dinners. I have recipes to serve 200-250 people. They make their own noodles using 20 dozen eggs, 60 lbs. flour and 1 lb. salt, then make a stock from 35 lbs. of soup bones and 350 lbs of choice (kosher) beef. Usually Lopsha is served at funerals and Borscht (recipe coming soon) is made for Weddings. This is basic Russian Peasant Village Fare. I’m giving you a very simple quick recipe that you should enjoy. My family is not Molokan (we left the church in the ’60’s) We still have relatives and friends that are a part of this group.

All you’ll need is store bought (or home made) Chicken Broth and Jewish very fine egg noodles. ( Manischewitz or similar)

Bring the broth to a boil.

Add as many noodles as you like, but remember they expand while cooking. When the noodles are cooked the Lopsha is ready. Adjust your noodles as to how thick you like your Lopsha. If your soup gets too thick for your liking just add some more broth.

If you want a little more interest in the soup you can add cubed potatoes and carrots to the broth to cook them before you add the noodles. If you want those carrots and potatoes to be a lot tastier saute them in a little olive oil, salt and pepper before you add them to the broth.  Happy memories! If you want to see more yummy food, see what my mom was doing while I was making Lopsha, over at my sister’s blog.

The Molokans also make Maloshni Lopsha (Milk noodles) This recipe serves 30-40 people. Cut it down for your purposes. This Soup comes from my Recipes of San Francisco Russian Molokans cookbook that “Dear” and I received as a wedding gift in 1974.

 

Maloshni Lopsha (Milk noodles)

1-1/2 gallons milk

1 quart half and half

1 tsp. salt

2 tsp. sugar

1-1/2 “chashki” noodles (about 5 LARGE handfuls)

Using a 2-1/2 gal. double boiler (another good reason to cut the recipe…who has a 2-1/2 gallon double boiler??), heat the milk and half and half till it forms bubbles. DO NOT LET IT BOIL. Now add the salt and sugar and stir well. Start adding the noodles, a handful at a time, stirring often. Simmer gently for 1/2 hour. Turn flame off and cover. Let stand in double boiler till it thickens (about 30-45 min.) and serve.

HT: Recipes of San Francisco Russian Molokans (for Maloshni Lopsha) , Bagdanov Family Recipes for Easy Lopsha

Blintzes

This is Nadia, she’s not making blintzes here. This was a photo from the 80’s in Wildomar for our Easter gathering.

Nadia’s  Blintzes

6 eggs
4 cups whole milk
1/2 tsp. salt
2 Tbsp. sugar
1-1/2 cups flour
1/2 Tbsp. oil

Scald the milk. Beat the eggs. Slowly add the milk to the eggs while continuing beating. Add salt, sugar and oil, beat until blended. Slowly beat in the flour until combined.

I use two 10″ heavy Teflon pans to cook the blintzes. You might want to just start with one till you get this process down. Heat the pan. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) Pour into frying pan and swirl the pan to coat the bottom evenly.

 

Cook until the blintz turns a nice golden brown. With a spatula loosen the edges and flip the blintz and brown on the other side. Remove from pan and let cool on a dish cloth.

Repeat the process. Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the magic temp. Start at medium.  After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.

 

Cheese filling for the blintzes:
1- cartons of ricotta cheese (8 oz. size)
(You can also use cottage cheese, hoop cheese or farmers cheese)
1 egg
1 tsp. vanilla
1-2 tbsp. sugar.
you will also need a small carton of half and half and a stick of butter (1/2 cup)

Beat all the ingredients till smooth except half and half and stick of butter. Spread about 1 Tablespoon of cheese onto one side of blintz. Roll up and place in a 9×13 baking dish. They can be layered. Melt one cube of butter and pour over the blintzes. Bake in 350 degree oven until heated through. Heat up to 8 oz. of Half and Half until is is warm but not boiling. Pour half and half over blintzes to cover and continue baking until half and half boils. Remove from oven and serve with sour cream and preserves or syrup.

For a savory filling:

Saute 1 large onion in oil and season with salt and pepper. Add 1 lb. hamburger (15%) and brown. Add salt and pepper to taste. Dice enough broccoli to make 2 cups. Steam until broccoli just turns bright green. Combine meat, broccoli and 1 can of cream of mushroom soup and heat through. Scoop about 2-3 T of mixture onto blintz and fold in the sides to form a square. Place in a baking dish. Melt butter and poor over the filled blintzes. Bake in a 350 to 375 degree oven until heated through. Serve and if you want to make additional sauce you can serve extra sauce with the savory blintzes. Oh I almost forgot, you can serve these with sour cream if you’d like, also. Enjoy Deena!

HT: Bagdanov Family Cookbook

 

 

Golubtzi with Smetana (Stuffed Cabbage with Sour Cream Sauce)

Nadejda’s Golubtzi with Smetana (Stuffed Cabbage Rolls with Sour Cream Sauce)

This is a recipe from my mom that my sister Vera has tweaked and published. My mom is always updating her recipes and just when we think we have them down she adds a little twist, always trying to improve the taste. If you are a Russian who has strayed away from home and good home cooking try this and be ready to be taken back in time! Any Russian Molokans or Russian Baptists out there who are looking for long lost recipes, I’ll be posting some over the next several weeks. As always there are several varieties to this recipe and others depending on where your roots began. The great thing about this post and picture is that I planned to post this recipe for Golubtzi tonight and when I was at my mom and dads today my mom sent her Golubtzi home with me for “Dear” and I for dinner. I’m sitting here at my computer ready to hit the publish button with a bowl full of Golubtzi!

2 lbs. Hamburger
1 – 1/2 cup cooked rice (1/2 cup uncooked)
1/2 onion grated
1-1/2 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon chopped parsley
1 can tomato soup
1 8oz. can tomato sauce
2 Tablespoons ketchup
1 onion chopped
1-1/2 cup sour cream
2 cups water
1 head cabbage

Core cabbage. You can carefully separate leaves or cook the cabbage whole. Boil in water until soft and pliable. Combine first 6 ingredients. Place about 1/3 Cup of the hamburger mixture onto a cabbage leaf and fold over the edges and roll up. Place in a baking dish. We use standard glass pyrex or other rectangular baking dishes to bake them in.

 

Fry the onion in oil until it is translucent. Add soup, sauce, ketchup and water. Stir until well mixed. Bring to a boil. Add a little of sauce to the sour cream to temper it, then add the sour cream mixture to the sauce. Pour the sauce over the cabbage rolls. Bake in 350 degree oven for approximately 1-1/2 hours.

You can eat these as a complete meal or add whatever side dish you might enjoy in combination with the Golubtzi. Yum my mouth is watering. Some extra tips included below to make the rolling process easier.

Shave the larger veins on the smaller leaves of cabbage so they’ll roll easier.

 

Yes, you can stuff peppers, too. We usually use green peppers. Don’t forget to put a dish of Sour Cream (Smetana) on the table so you can add another dollop to your serving. Sour cream is our butter.

Testimony Tuesday ~ Kathy (a.k.a. Jack’s Nana)

This is my sister Kathy’s testimony. She is the oldest of 8 siblings. She was born in Tehran and immigrated to the U.S. with my folks shortly after World War II. Kathy is married to Len and she has two daughters Michelle and Melissa. Michelle is married to Ryan and has one son, Jackson.

 

Lana, Kathy, Ellen and Vera (sisters)

Growing up in our family, where our Mom was a Christian and Pop was a very religious man, was a real privilege.  Babushka Vera [our maternal grandmother] was a real prayer warrior and prayed for all of us especially Pop.  Vera [my younger sister] and I would go to Bethany Sunday School occasionally because of our friendships with Tamara and Milla Katkov.  We also went to a midweek meeting at Tamara Kushnerov’s [one of the teachers at Bethany].  I remember hearing my need of a Saviour at this midweek meeting, and then I went home and got on my knees and asked Jesus to come into my heart.  It is all a little fuzzy but I think I was about eight or nine.  Summer camps were a very important part of my growth and maturing in the Lord.  I started teaching Sunday School when I was probably about thirteen, and preparing for that helped me to grow as well.  We used to go to a Tuesday night youth group at YRCA (Young Russian Christian Association) which also added to my growth.  So many events and so many people were used by God to help me grow.

I am now challenged and refreshed by my family as they grow and walk with the Lord.

Thank you, God, for your faithfulness!

Kathy has a peacemaker’s heart and is very kind. She has a degree in teaching but more than that she has the gift of teaching.  Right now besides spending as much time as she can with Jack and substitute teaching,  she is caring for her 93  year old mother-in-law. May God bless her richly for all the good she does in obedience to Him. Kathy truly is an example of a Proverbs 31 woman who fears the Lord and does good for her household and others!

Testimony Tuesday ~ Svetlana

Svet gave me permission to post her testimony for Testimony Tuesday. She was born around the same time as my youngest brother and sister (twins) 13 years my junior. We attended the same Russian Baptist Church years ago. The following is her testimony in her own words.

“I’d learned about God at home, and from my grandparents who often spoke to me about God.  I heard my mom pray to this God every night…so I did too!

I was 7.  Miss Heidi (hi Heidi!) was the most beautiful Sunday school teacher, and she made me feel very important!  She had asked us before, so next time Miss Heidi invited us to “ask Jesus into our hearts”, I decided I’d raise my hand.  I believed that God was real, and, I thought I’d get struck w/ lightening if I waited any longer…I was shy.  Miss Heidi prayed with me and together, we asked Jesus to come dwell in my heart.  I felt great!  I was excited and felt a weight had been lifted…my chances of being struck by lightning had just been greatly diminished!  I went home that day and immediately prayed that same prayer again…and again the next day…and again…and again.  I needed to make sure God heard me, in case he’d been too busy before.  I just couldn’t grasp the idea of his omniscience/omnipresence.

Though I’d never been to summer camp as a kid, in my early 20’s, God orchestrated a series of events that landed me in a job as summer staff at Hume Lake.  It was there that I came to understand how very different Jesus and the Holy Spirit were, from the sovereign, (and distant), God that I knew.  The staff studied Philippians for the first month, and the Holy Spirit introduced himself to me as he used the Apostle Paul to teach me that God was not only a serious, punishing God, but a loving God who took joy, joy, JOY in me, his daughter!  I’d never been so encouraged as a believer as I devoured the book, again and again!

 

Hume Lake Christian Camp

For years my life verses were: Philippians 1:6 along with 2:13
“…He who began a good work in you will carry it on to completion until the day of Christ Jesus…for it is God who works in you to will and to act according to his good purpose.”  These days, though it may seem cliché God’s word can never be overused, my life verse is: Jer 9:11 “…for I know the plans I have for you…”  It’s such a comfort to know that my Savior is always ahead of me and right around the corner!”

~ Svet

Thinking of Retiring?

You’re 74, your wife is 73, you’re retired, what do you do? My parents, Moisi and Nadia decided to sell their house, many of their household possessions and move to Russia to start a Bible study ministry in a small village near Rostov-on-Don. They filed for a one year visitor’s visa and left with suitcases full of Bible study materials on May 6, 1997. They set up shop in a four-room home with no indoor plumbing. My dad is not an ordained minister. His experience comes from many years of following Christ sincerely, Bible study, service for the Lord, sincere love for God and God’s people. My mother loves God, loves my father, and loves to cook. They work together beautifully.

My parents were both born in Russia. When young, (1932), their families separately escaped out of Russia into Iran. They lived in and near Tehran, where they met and were married. My oldest sister was born there. My dad was not a believer when he married my mom. She was a believer and the daughter of a Baptist minister. Shortly after WWII they applied for and received permission to immigrate to the U.S.A. After customs and registering in New York they traveled to Los Angeles, where relatives set them up with shelter and work. Two more of my older siblings, myself, and four younger siblings were born to my parents. Twenty years into their marriage my dad accepted the call from God to follow His son Jesus as his Savior. This took place at the Billy Graham Crusade at the Los Angeles Coliseum in 1963.

This is a photo of all my brothers and sisters at my sister Kathy’s wedding in 1974 along with my brother-in-law Len, his brother in-law as best man and Dear is in the photo, too.

My parents have faithfully followed the Lord in word and deed. On trips to Russia earlier in the 1990’s they felt the need of the lost sheep in this spiritually poor country. While visiting relatives they led a cousin to the Lord. She begged my parents to come and teach her the Bible. My parents prayed, listened, and felt it was time for them to go for longer than a 2-month visit.

A Bible study turned into a small church that met in my parents’ rental home. Up to 15 women started coming to church on Sunday. No men. They did not anticipate the response they’d get from the children in the village. Forty children came for Sunday School.

Many of the children came faithfully each week even though their parents did not come. Some of the fathers ridiculed their children for going. The Sunday School Christmas program brought out a lot of parents. Same for Easter programs. God kept opening doors for the men to hear the gospel, too. My dad was asked to speak at funerals where he always preached the Gospel, the Lord works in mysterious ways. At the end of their first year there were several new believers. My parents had to leave Russia in the Spring. Eight women wanted to be baptized before my father left. The lake was frozen and there was no baptistery in the village. The women insisted my dad baptize them in the largest bathtub in the village!

My parents came home to the States in May of 1998. They had their medical exams and my mother was diagnosed with Breast Cancer. She had surgery to remove a cancerous lump and had radiation treatments for 6 weeks. She recovered well enough to encourage my father to make arrangements for another one year visa. They returned to Russia in October of 1998. They had a great reception on their return and their mission there was confirmed. They bought the house they were renting and turned it into a church with their small living quarters.

They built an outdoor baptistery on the church grounds.

They have gone back for a few months at a time since 1999.  Their final trip was just last year. They went to  encourage the existing church and make arrangements for a visiting pastor from a neighboring larger city to come in and teach this small group of believers. My parents turn 84 and 83 this year.

Comparing my folks from this 1999 photo in Russia with their 1997 photo above you can see the toll their two years of service, cancer (prostate and breast), and age have taken on them. They do not have any regrets for the time and sacrifice their service in Russia cost them. They are now living in a Senior apartment continuing in service for their Lord.

I leave you with this song, Remind Me, by Aaron Spiro and Carlo Furlan as a fitting close to this story of my parents.

Remind Me

When I’m old, remind me not to get stuck in my ways
When I’m old, remind me not to sit around day after day
’cause there’s a race to run that doesn’t finish at sixty
And I’m not giving up till I’m safe in your arms

When I’m old, let me bring glory to your super name
When I’m old, remind me not to take your grace in vain

When I’m old, remind me who and what I’m livin’ for
When I’m old, remind me not to hide away and double lock my door

I’ll rest in heaven, retire there. Let me run for Jesus ’till I get there.

Moisi (Moses) and Nadia have certainly lived their lives for Jesus and they haven’t stopped yet!

ht:  I Am, I Am, Kickin’ the Sky / Aaron Spiro & Carlo Furlan

Kulich – Russian Easter Bread

My mother makes Kulich (Russian Easter Bread) and Sernaya Paska (a yummy sweet cheese, cream spread) every Easter. The white pyramid looking thing with the cross on it is the Sernaya Paska. I don’t have a special mold so mine looks like a rounded dome. I’m including a recipe for the spread and a link to a recipe for Kulich. We eat the bread with the paska or slather it with sour-cream. My mom’s is the best and we’ve documented how she makes it and hopefully we’ll continue the tradition. You use empty, clean, 1 or 2 lb. coffee tins to bake the bread in.

Update for Easter 2008 ~ I’ll be adding my mother’s recipe for Kulich before Easter this year. Click here for the recipe.

Sernaya Paska

Ingredients:   18 – hard boiled eggs / 3 pounds Farmers cheese / 1 pint whipping cream / 3 cubes unsalted butter (12 oz.) / 3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites). Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

Update #1: I used a plastic flower pot for my Seerney Paska and added more holes to the bottom. I got the shape I wanted and it drained well.

New tip: Use a potato ricer instead of a wire strainer for the egg yolks.

Update #2: This Sernaya Paska recipe is for a huge amount (enough for my huge extended family). If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Tip #2: If you don’t get around to baking Kulich you can substitute a good Panettone for the bread. Hard to find this time of year because most stores stock it at Christmas, not Easter. If you are fortunate to have a Italian food store near you they seem to stock it year round. I bought the most plain one I could find (not easy) It had raisens and candied orange and lemon bits in it. It was a good substitute nevertheless!

ht: Vera Titov/Nadia Bagdanov ~ recipe for Sernaya Paska