Russian stews (ragu) are often accompanied by noodles or dumplings or just good, multigrain or rye bread. Most popular is Beef Stroganoff (in Russian: Бефстроганов Befstróganov) is a dish of sautéed pieces of beef served in a sauce with smetana or sour cream. From its origins in 19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
Top rated Russian artisan food producer in Sheffield seeks weekend staff
What we have:
Uniquely, we – Cossack Cuisine – are the only people offering fresh, handmade Russian food at public events in the U.K. All of our food fayre is based on traditional Russian recipes.
Our range includes small, medium and large brioche bread-dough pies – with sweet and savoury choices – e.g. apricot & sweet cream cheese pie, or our Great British Pie Award winning Chicken & Chorizo piroshki, plus main course dishes, like stroganoff, Russian breads, soups, potato cakes, salads, tarts, cakes, celebration gateaux and sweet things. Our Russian food is typically bought for home consumption.
Who we are:
We (Leeza and Steve) are the owners and most importantly chef/business manager – between us we have a huge amount of experience in food, wine, marketing and customer service and we both work in the business every day.
We each have Masters degrees and have left behind executive posts to create THE first Russian fresh food brand in the U.K.
Where we are:
We are based in Sheffield, South Yorkshire. We sell throughout the middle third of England and have been operating at farmers markets & food festivals & street food events for 3 years now. Our food service business is extremely highly rated on Trip Advisor.
What we need:
Clever people based in or near to Sheffield to help us grow in the North and Midlands region. Those who join us will be passionate about being part of creating the next big cuisine in the U.K.
In brief, we want a small team of people – each of whom will ultimately become responsible for running our food stall – for one day – at one of the best artisan food markets outside of London. The typical day starts around 6am and finishes around 6pm. We would like your help on a once-a-week or once-a-fortnight or a once-a-month basis – including the occasional multi-day food festivals. We can agree your schedule in advance for each coming month.
We would require you to collect of our fresh food and supporting equipment from our base in Sheffield in your own car/van. Then travel to a sales location with a colleague of ours, and when experienced enough, going solo and running the food stall on a regular basis by yourself.
Tasks include setting up of the stall, selling produce, taking payment, offering advice and information to our customers, packing up, delivering unsold food/equipment back to our Sheffield base. Here you will complete an audit sheet/checklist against the inventory of left over food with unsold stock re-packed as appropriate. The cycle concludes with accounting for the revenue from the day, updating the food stock sheets and updating Steve on how the day went.
Who you are:
Your idea of fun would be to potter around Borough Market or sniffing around a new opening of an artisan food shop in Sheffield.
You talk confidently and laugh. You speak English well. You are willing to learn from us to give yourself the best chance of selling increasing volumes of our food – as well as telling us some smart ways we could encourage purchases.
You will have experience in a quality food, retail or restaurant environment – or if not that, a demonstrable enthusiasm for good food, e.g. making it, eating it, writing about it. You will be comfortable in coping with a busy and sometimes stressful customer-facing role, and cheerfully serving – for 4 to 8 hours per event – a diverse range of personality types who come to shop at our market stall.
You will like people very much and take the time to learn our customer’s name, remember what they bought last time and to make recommendations based on that recollection next time they visit you. You are prepared to work hard to make Cossack Cuisine the stand-out food seller at your market. You accept that we may ask you to work a 2 day weekend occasionally, i.e. Saturday and a Sunday. Certainly one of those days. Sometimes Fridays too for the three-day weekend events. We will agree with you the work days in advance for the coming month.
Later on – once a proven promoter of our food, you might want to manage the team of people selling at our events.
We require you to be a driver, with a full British and clean licence. Also we would prefer an owner of a hatch-back style car/van. Sometimes we will hire a van for you.
What you do now:
Write me a letter- tell me what your favourite food is and why – OR – Tell me a great food shop or restaurant that I should go to, in South Yorkshire that I might not have heard of. Then tell me why I should hire you.
The letter is non-negotiable. If you can’t be bothered to write a covering letter or read all the way down to here then I can’t be bothered to open your CV.
Please write to me at email@example.com
What you get:
A fair rate of pay for working on a stall at a farmers market in the North. An incredible, fun but frantic working environment selling some of the most interesting food you will have ever seen and tasted, at some of the busiest and best food events outside of London. A 30% staff discount on our highly praised food and the prospect of building a new company from the beginning – and expanding your role in our endeavours. We are driven and ambitious and want to give our staff every chance to better themselves with training, encouragement and personal support.
And do you know what – from this experience we have learned how to ensure it gets an even better reception by the judges in 2016. Even more – buoyed up by this success we will be entering many more Pie categories including Vegetarian Pie, Fish Pie and Speciality Pie.
I can promise though that we will never ever enter the Pork Pie class. We do different pies and long live the difference.
We are so pleased our Chicken and Chorizo Pie won an award because it is our BEST selling pie. What made us even more astonished is that our pies are not like the British Pie. We don’t use pastry for the pie casing. We use a savoury Brioche-like bread dough. This must have freaked out the judges at the Pie Awards as it does look like pastry – check out the pic of of pie below – but in reality it has a much different texture to pastry and certainly a more enjoyable and distinctive flavour. It is this casing around the pie that makes it authentically Russian. And Leeza uses a recipe for this bread dough that is now over 150 years old – passed down through her family for generations !
Both Leeza and me are feeling “pietastic” at this moment. It is great feeling !
You can now order from our “This Weeks Choices / Special” menu, pay online and during your purchase you chose which event you would like to collect your order from – check our Events tab above to see where and when we are due to appear next. Or see our Order online for pick-up at our premises service here – called Click and Collect.
Good tip – Please note the name of the event and the date BEFORE you start to order as you will be asked to add this to your order form before you make your purchase. This will be the event you need to attend to collect your paid-for food items. Also you can read our FAQS about shopping online with Cossack Cuisine here.
The benefits of ordering online and collecting at one of our events:
1. Save time
- Your order is already bagged and paid for – simply turn up and collect
- Sleep in longer – feel free to request late pickup when placing your pre-order
- Pre-order from the convenience of your home to guarantee availability
2. Safe & secure
- Pre- orders will be paid for via the trusted service of PayPal
3. Save money
- We offer you a discount for high value orders
- You can join our loyalty scheme and earn further rewards [coming in May]
- Subscribe to newsletter and get coupons [coming in May] for use at our online shop when you pre-order. Sign-up on this page.
4. More Choice
- We offer online buyers exclusive food items not normally available at the event – see them under the “Weekly Specials” tab
- For other buyers, we will bring a fresh batch of any Weekly Special’s not already pre-sold to our early bird, online buyers.
NOTE: For the moment, we can only accept only orders from buyers who are able to collect their online order from one of the specific markets we attend – and the collection must be made between the hours of trading of that event.
Full details of the events and the hours of their trading are included on our Events page here.
Russian cuisine, which by the way is inseparable from Russian festivals, is perhaps, one of the most colorful in the world. Every gourmet reminded Russian can’t help remembering fragrant borshch with smetana (sour-cream), thin pancakes with red caviar, tempting pirogi, rasstegai and kulebyaka, pickled mushrooms and of course the crispy pickles … Yummy! Each dish of Russian cuisine is a special masterpiece of culinary art. However, it was not always like this. The evolution of Russian cuisine was long and original. It has absorbed the
We attended the farmers, producers and makers weekend of the Altrincham Market – though we could only do the Sunday. Regardless we enjoyed ourselves and so did the visitors to our stall.
We sold something from across our range and most people went for the Russian Savoury Brioche Pies especially Chicken and Chorizo. Our best seller on the day was our wonderful Honey Cake and a lovely couple had this to say about it on Trip Advisor – where they gave us a 5 star (*****) review – see below.
And we received a bunch of great tweets too – like this one.
We hope to be invited back next month !
Martin Dawes wrote in his review of Portuguese tarts in the Sheffield area.
The best Pastel de Nata I had was in the Café Suica in the Baixa, a wonderful little gem of a tart, light and creamy filling contrasting with crisp, flaky pastry
We are so proud that his conclusion was:
I have tried the pastel de nata from Cossack Cuisine, which had a stall at Nether Edge Farmers’ Market. They cost £1.40 but are the nearest in taste and texture to those in Lisbon
Thank you Martin 🙂
This one is based in Sheffield and is backed up by over a quarter of a century of writing about food and reviewing restaurants for the Sheffield Star.
A short video made about Cossack Cuisine during our time in Sheffield’s Moor Market. Watch it here.
There are so many anti supermarket campaign at the moment and it made me think. If the supermarket isn’t profitable shareholders would shut it down. They would leave, and the town would go back to how it was. The aisles would be empty, the staff would be twiddling their thumbs and no ready meals would be sold . It’s pure maths. If they have no profitable business they will close it and build one somewhere else.
Head office would probably throw loads of cash at advertising, put some offers on and do anything they could to get you there. But if no one went……
This week saw the introduction of Cossack Cuisine’s new online shop (here) – though almost complete there still are other aspects of the new web site that need polishing up.
With the week being completely free of markets, pop-up restaurant events and the like, Steve is busy working on an innovative food service for Sheffield and beyond. “18 hours days are the norm at the moment”, he says.
More news in the following weeks.
Leeza over the coming weeks will add dozen’s of traditional food items to our new online store.
She will draw on her own collection of Russian recipes going back nearly 30 years. Many of them passed down from her great-grand parents providing authentic descriptions of ingredients and techniques used to create hearty and tasty Russian soups, stews, breads, salads and cakes.
Whether you’re going out to eat in a Russian restaurant or sitting down for a family meal with friends, family or colleagues, there are a few things about the Russian meal structure that might be unusual to you. Other than the copious amount of alcohol that will inevitably flow throughout the meal, certain items are served at different times than is common for example in the U.S.
Of course, not all of these are present all the time – Russian families and restaurants will usually mix and match between these courses, and often in a home a lot of this food will be served “family-style”, i.e. in the middle of the table for everyone to serve themselves as they please. More…
Russian lunch is called “obed” (обед), which is often translated into English as “dinner”; however, “obed” is the mid-day meal in Russia and tends to be quite substantial as the translation suggests. Russians tend to eat lunch, just like Americans, anytime between 12 and 3 p.m. Lunch does not have to be a social affair; it is normal for Russians to eat lunch by themselves. More…
It can be a challenge to watch what you eat while dining out in Russia – or when eating at a Russian family home. However, Russian food does not have to be stuffed with mayonnaise and butter to be traditional Russian food – or to be delicious! Check out these healthy side dishes to go with your healthy Russian main dish and appetizers. More…
Russian cuisine (Russian: Русская кухня, tr. Russkaya kukhnya) is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, asRussia is by area the largest country in the world.
Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Moreover, it is necessary to divide Russian traditional cuisine and Soviet cuisine, which has its own peculiarity.
Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews full of flavor are centered on seasonal or storable produce, fish and meats. This wholly native food remained the staple for the vast majority of Russians well into the 20th century. More…
Russia has its own ideas about how and what to eat. Russian people like to eat home-cooked food, and rarely buy prepared meals at supermarkets. Usually Russians eat three times a day and prefer potatoes, which are eaten almost daily.
The three meals of the day in Russia are zavtrak, obed and uzhin. With the exception of zavtrak, there are no exact English translations for these daily meals. For example, the second meal,obed, is served around 2 p.m. and can be called either “lunch” or “dinner” in English. The third meal, uzhin, is served after 6 p.m. and can called either “dinner” or “supper”. More…
The rest of my table were going Russian for the starter taking up the offering from the Cossack Cuisine stall, which was “Baltic Cod Fish cakes served with a gem lettuce leaf, and a cheese and watercress garlic dip”. This was a winner of a plate from start to finish. The batter surrounding the lightly salted cod chunks was neither soggy or too crisp, it had a great bite, I was surprised how moreish the dip was, it looked a bit messy but it was certainly tasty. The best way to eat this starter was to make little lettuce wraps of fish cake and dip. Not my first choice starter, but I did enjoy pinching everyone elses.
The Cossack Cuisine offering for the Main was the “Cossack Bread Bowl”. This came with a choice of fillings, the meat filling option was a ‘handcrafted artisan sausage bacon and bean stew’, there was a vegetarian option too but I wasn’t paying any attention to that. The bowl came with a ‘Russian Winter Salad’ which was described as a ‘colourful julienne of beetroot and ‘other’ crunchy vegetables in a vinaigrette marinade’, it also comes with a cucumber, lettuce, and rocket green salad with a small pot of citrus vodka dressing. As I had shared my Porco Pulled Pork, I also had a half of one of these bread bowls. I really liked the filling, the sausage was firm and flavoursome, and the beetroot was light pickled with just the right amount of tang, but I couldn’t eat all the bread.
Pretty much everyone I spoke to, not just at our table were smitten with the Russian Honey Gateaux with Cointreau fresh cream from Cossack Cuisine. I am not particularly a cake man, but even I was quite content to share a slice of this. It came with a “Russian Kiss”, which is apparently some sort of cream cheese biscuit treat. I never saw that bit of the plate, I think it was eaten by someone on the way back to our table.
Full review here.
Coming later in 2015.
In the meanwhile, if you would like an informal, no obligation, discussion regarding the food I can prepare for delivery to your home then please contact me – firstname.lastname@example.org
Here is a quick primer of the range of food I offer to Cossack Cuisine customers. By the way, one of my recipes I use came from my great-great grandmother. Source: Mostly wikipedia.
1. Zukuski (appetisers)
A zakuski (from the Russian закуски [zɐˈkuskʲɪ]; singular закуска, zakuska) is a Russian term for hors d’oeuvres, snacks, appetizers, served before meals. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed salads, caviar, and breads.
These appetizers are often present at parties or receptions, especially in Armenia and Russia. Usually zakuski are served away from the dining room.
Visual examples of Zukuski here
2. Pelmeni (dumplings)
Pelmeni (Russian pronunciation: [pʲɪlʲˈmʲɛnʲɪ]; Russian: пельме́ни — plural, пельмень pelʼmenʼ — singular) are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: Belarusian: пяльмені, pyal’meni; Tatar: пилмән(нәр) pilmän(när); Ukrainian: пельмені, pel’meni; Latvian: pelmeņi; Azerbaijani: düşbərə.
The filling can be minced meat (pork, lamb, beef, or any other kind of meat), fish, or mushrooms. The mixing together of different kinds of meat is also popular. The traditional Udmurtrecipe requires a mixture of 45% beef, 35% mutton, and 20% pork. Pelmeni in Perm (west of the Ural Mountains) are often filled with mushrooms, onions, turnips, or sauerkrautinstead of meat. Various spices, such as black pepper and onions, are mixed into the filling.
Visual examples of Pelmeni here
3. Piroshki (pies)
Pirozhki (plural form of pirozhok, Russian: пирожок, пирожки, which means a little pirog), sometimes transliterated as piroshki (or pyrizhky from Ukrainian: пиріжки), is a generic word for individual-sized baked or fried buns stuffed with a variety of fillings.
A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, or cottage cheese; The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.
Visual examples of Piroshki here
4. Kotletki (meatballs)
Kotleti can be described as Russian pan-fried hamburgers, usually served with sides like sour cream, vegetables, rice or potatoes (never on a bun). They are different from American hamburgers because they are tender and crisp on the outside and moist and tender on the inside. Kotleti, a Western European dish popular in modern Russian households, if not burger-shaped are served as small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Ground beef, pork, onions and bread are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, balls are formed and then put into a hot frying pan to cook.
Visual examples of Kotletki here
5. Ryba (fish)
Fish (ryba) was important in pre-revolutionary cuisine, especially on Russian Orthodox fast days when meat was forbidden, similar to the Catholic custom of eating fish instead of meat on Fridays. Strictly freshwater fish such as carp and sudak (Sander lucioperca, Zander) were commonly eaten in inland areas, as well as anadromous sturgeon and in northern areas salmon, pike and trout. A greater variety of fish—including saltwater species—were preserved by salting, pickling or smoking and consumed as “zakuski” (hors d’oeuvres).
Visual examples of Ryba here
6. Miaso (meat)
In traditional Russian cuisine three basic variations of meat dishes can be highlighted:
- a large boiled piece of meat cooked in a soup or porridge, and then used as second course or served cold (particularly in jellied stock—e.g. Kholodets‘ )
- offal dishes (liver, tripe, etc.), baked in pots together with cereals;
- whole fowl dishes or parts of fowl (legs or breasts), or a large piece of meat (rump) baked on a baking tray in an oven, so-called “zharkoye” (from the word “zhar”(жар) meaning “heat”)
The most popular meat dishes include:
Steak (otbivnaya) – beef and pork ones are most popular
Beef stroganov – pieces of beef prepared with cream sauce
Kiev style chicken (kotleta po-kievsky) – the special type of chicken chop with butter inside
Visual examples of Miaso here
7. Dich (game)
Typically Russians use game (such as elk, doe and wild boar) to cook a range of classic meat dishes.
Visual examples of Dich here
8. Ragu (stews)
Visual examples of Ragu here
9. Ovoschi (veggie)
Vegetables (ovoschi) typically eaten by the Cossacks included cabbage, potatoes, and cold tolerant greens. Pickling cabbage (sauerkraut), cucumbers, rutabagas and other vegetables in brine is used to preserve vegetables for winter use. Pickled apples and some other fruit also used to be widely popular. Ridge cucumbers, with a firm texture and full flavor, are either used fresh in salads or pickled in jars for winter. Other popular vegetables are beetroot, potato, carrots, parsnips and mushrooms. Mushrooms are dried for use in soups and sauces, or salted or pickled for snacks with bread and vodka. They are also sauteed fresh in butter and herbs, or sauced with soured cream.
Visual examples of Ovoschi here
10. Sladosti (desserts)
Russian desserts (sladosti) are usually eaten after the main course or at breakfast. The favourites are:
Pancakes (bliny) – served with soured cream, honey or jam
Oladi – same as pancakes, but thicker and more feeding.
Pastries (pirozhky) – the pastries with apple are most popular
Honey – honey from Altay region is considered to be the best
Tvorog – cottage cheese (or quark), usually served with honey or berry jam
Syrniki – can also be called “tvorog burgers” because they are made of tvorog and fried on a sauce-pan after. Usually eaten with honey, sweet dressings, or jam.
Visual examples of Sladosti here
I also cook many more varieties of food too.
For a brief and interesting history of Cossack/Russian cuisine – go here.