Bliny: Russian-Style Pancakes

Bliny are thin, Russian pancakes similar to the French crepes. Although Russian cuisine also boasts thick pancakes (called oladi) and pancakes made with vegetables (called bitochki), the thin doughy bliny are far more popular and widespread. They are eaten with a variety of fillings, from sweet to salty and rich to starchy.

At home, Russians often make piles of bliny from scratch and enjoy them simply with butter or sour cream. Honey and jam are also popular fillings. However, bliny are more than just dessert: they are often eaten as a snack or a small meal. At lunchtime, long lines usually form at food stands that make bliny to order on round grills in front of your eyes. These stands serve sweet bliny but oftentimes specialize in "mealtime" versions. Popular fillings include: red caviar (see above picture), smoked salmon (see below picture), mushrooms in sour cream, potatoes and dill, tvorog (a soft, sweet cheese), brynza (a soft, salty cheese), or ham and cheese. Thanks to my meat-eating husband, I have included a few pictures on this blog with meat in them. :)

Bliny can also be purchased frozen and then are often filled with jam, tvorog, or beef. This is a popular quick dinner or breakfast, since they can be easily reheated on the stovetop or in a microwave. Of course, bliny can also be found at expensive, five-star restaurants and at coffee shops.

Ikra

Many people know the Russian word "ikra" as "caviar," but in fact, it is also means vegetable puree/pate. I have not been able to figure out the reason for the use of the same word to mean both things, but I'm guessing it has something to do with "ikra" being a spread of some type (?).

I like several versions of vegetable ikra very much. One is made with eggplant and the other with squash. The pictures in this post are of the squash version. The ingredients are squash, onions, carrots, tomatoes, vegetable oil, and a little cayenne pepper.

Many people make homemade ikra, and I used to love my host mom's baklazhannaya ikra (eggplant ikra) in Uzbekistan. The process of making ikra basically involves stewing a mixture of vegetables. Most people make a large batch and then can the extras for use during the wintertime, when fresh vegetables are more expensive.

Store-bought versions of ikra are also quite good, however, and usually do not contain many extra preservatives or artificial ingredients. The "Veres" version in these pictures is relatively inexpensive but good. As you can see below, it is basically a puree of vegetables with a rich flavor.

Ikra is good on bread or crackers, and I enjoy it on top of rice or pasta. I have heard that many people also use it as a sauce or type of marinade for meats. Although the picture below may not look too thrilling, the vegetable ikra itself is delicious!