Thanksgiving is just around the corner… we can’t believe it either! Another busy year has passed and it’s time to get the family together, reflect and be happy. There’s just one thing, some things are getting a little boring on that Thanksgiving menu. Year in, year out, the same old sides. So, this year at NetCost we’re looking to mix up the traditional Thanksgiving side dishes and give them a little Eastern European twist!
Move over cranberry sauce and welcome in this pickled treat. This cranberry sauerkraut is tangy, refreshing and light, a welcome break from traditional, heavy Thanksgiving side dishes.
You Will Need:
14 Cups Shredded Green Cabbage
1 Whole Cabbage Leaf
4 Large Carrots, Peeled & Grated
1 Generous Handful of Cranberries
25g Kosher Salt
- Combine all ingredients except the cabbage leaf and cranberries in a large bowl. Ensure that the salt and sugar are really well mixed into the cabbage and carrots. Use your hands and give the mixture a good rub together, then leave to one side for 1 hour.
- Into a large, preferably glass jar transfer the mixture. You’ll notice there will now be some juices. Transfer half of the cabbage, carrot mix and then sprinkle with cranberries. Add the rest and top with a few more cranberries before placing your reserved cabbage leaf on top.
- Make sure the cabbage leaf is submerged in the liquid of the mixture. To do so place a saucer on top and weigh it down with a can. If needs be you can add a little water just to cover the cabbage leaf.
- Cover the weight and jar with a double layer of wet cheesecloth and tie into place. Leave at room temperature.
- Check the sauerkraut every day. Remove the cheesecloth, pierce the sauerkraut with a skewer, rinse the cloth and secure back into place. After 10 days, you’ll have Cranberry Sauerkraut. The sauerkraut can be stored in clean containers for up to three months in a refrigerator.
Mushrooms in Sour Cream
There always has to be some kind of creamy side on your menu! Instead of the same old creamed kale, give this mushroom dish a try. It’s delicious as well as quick.
You Will Need:
1 ¼ Lb Mushrooms, Washed & Quartered
2 Tbsp Butter
2 Tbsp Olive Oil
1 Medium Onion, Diced
1 ½ Cups Sour Cream
2 Tbsp All-Purpose Flour
3-4 Cloves Garlic, Chopped (depending on preference)
Salt & Pepper
- In a large skillet, heat the butter and olive oil together, add the onions and saute until they begin to color.
- Add the garlic and stir in well. Sprinkle the flour into the mix and add half the sour cream, make sure to stir and bring to a simmer. Do not boil.
- Add the mushrooms to the mix and season with salt and pepper, cover and allow to simmer for another 5 minutes.
- Finally, add the remaining sour cream, stir constantly until heated through and serve!
Potatoes (a la Pushkin)
Rumour has it these potatoes were the favorite of the Russian poet, Aleksandr Pushkin. They’re crisp on the outside and fluffy on the inside, maybe they’ll steal the top spot from the beloved mashed potato this Thanksgiving. Give it a go!
You Will Need:
2 Lbs New Red Potatoes (or similar, any smaller sized potato such as Gold Yukon will work)
3 Tbsp Butter
1 Tbsp Oil
2 Tbsp Fresh Parsley chopped
- Rinse the potatoes and leave the skins on. Place into a large saucepan, cover with water, add a sprinkle of salt and bring to the boil. Boil for 20 minutes or until tender enough to pierce easily with a knife.
- Drain the potatoes well and set to one side to cool.
- Once cool, carefully peel the skins from the potatoes. (If you don’t have much time you can skip this step).
- In a large skillet heat your olive oil and butter together and add the potatoes, ensure that they’re in contact with the skillet and not piled on top of each other.
- Saute the potatoes in the butter until they begin to turn a delicious golden color, with crisp edges!
- Using a slotted spoon transfer the potatoes to a serving dish, season with salt and pepper, an extra teaspoon of butter on top and finish with a sprinkling of parsley.
We think you ought to leave the cornbread to one side this year and replace it with some golden Piroshki. These stuffed Russian rolls can be made with sweet or savory fillings but in this recipe, we’re making a meaty side.
You Will Need:
1 Cup Warm Milk
11/2 Tsp Active Dry Yeast
1 Tbsp Sugar
3 Cups All-Purpose Flour
1 Tbsp Butter, Soft
½ Tsp Salt
2 Eggs (one beaten for the egg wash)
½ Lb Ground Beef
½ Medium Onion, Chopped finely
2 Slices Pancetta
1 Tbsp Oil (to cook, you may not need the whole amount)
- Combine warm milk with sugar and mix before sprinkling the active dry yeast over the top. Leave to stand for around 6 minutes, or until the yeast begins to create a foam on the mixture.
- Sift 2 cups of the flour into a large bowl, add the egg, softened butter and ½ tsp of salt as well as the yeast mixture. Begin to bring the mixture together using a spoon. Now begin to add the final cup of flour, bit by bit. Using your hands knead the dough into a smooth consistency with a slight stick to it, however, it should come away from the sides easily. This step can be done in a stand mixer.
- Cover the dough with a damp tea towel and leave to double in size, approx. 1 hour.
- During this time you can make the beef filling. In a large skillet add oil and chopped pancetta, followed by the onions. Saute for a few minutes before adding the ground beef and seasoning. Cook the mix through and then leave to cool.
- Return to your now doubled in size dough and place it onto a lightly floured surface. Shape it into a long roll and cut into approximately 16 pieces depending on how large or small you want the final product.
- Shape the sections into balls and then flatten into a circle (or get creative with shapes if you want!)
- Into the centre of each circle sit a tablespoon of filling, then carefully pull the edges of the dough up to cover the mixture and create a neat ball once again. Make sure you pinch those edges or you’ll lose your filling.
- Place your piroshki on greased baking trays, leaving a couple of inches for growth in the oven.
- Brush with egg wash and leave to proof for a final time, approx 30 minutes. Preheat your oven to 375°F.
- Bake for 22 minutes, until golden brown and serve!