Pages Menu
Categories Menu

Posted by on Feb 25, 2012 in Food/Culture | 4 comments

Vitaly (Eoshik) talks Russian AND Israeli Favorites!

Vitaly (Eoshik) talks Russian AND Israeli Favorites!

Vitaly (most will know him as Eoshik) – is in Israel but was born in Russia. When asked to pick his favorite foods, he concluded his full answer  needed to touch upon both cultures.

See how compares to your own personal taste and discuss it below!

Vitaly’s Favorite Russian Food: Olivier Salad (which he says tastes better than it looks… we’d hope so if it made the top fav. food list!), Cold Borscht…

Find out what is in the Olivier Salad here…


Potatoes with Beef


Favorite Beverage(Czech Republic ): Beer- Specifically Staropramen


Favorite Russian Dessert: The Russian version of the Napoleon

How to make Russian Napoleon Cake by



Since living in Israel, Vitaly has come to add several Israeli dishes to his must-have foods!

Vitaly’s Favorite Israeli Food: Flatbread with Hummus…

Cholent… By

[toggle title_open="Close the Ingredients" title_closed="See the Ingredients" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]

  • 3 onions, quartered
  • 4 tablespoons vegetable oil
  • 4 pounds chuck roast, cut into large chunks
  • 1 cup dry kidney beans
  • 1 cup dried pinto beans
  • 1 cup pearl barley
  • 5 large potatoes, peeled and cut into thirds
  • boiling water to cover
  • 2 (1 ounce) packages dry onion and mushroom soup mix
  • 2 tablespoons garlic powder
  • salt and pepper to taste


[toggle title_open="Close how to make it" title_closed="See how to make it" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]

  1. In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
  2. Add meat, and brown well on all sides.
  3. Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
  4. Preheat oven to 200 degrees F (95 degrees C).
  5. Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.



And Couscous and Jachnun

 Favorite Dessert: Cheesecake

[toggle title_open="Close" title_closed="See ingredients & how to make it" hide="yes" border="yes" style="default" excerpt_length="0" read_more_text="Read More" read_less_text="Read Less" include_excerpt_html="no"]

Graham cracker crust
18 tea biscuits
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1/2 cup (113 grams) melted butter

2-1/2 cups Gvina Levana (any percentage you want but I use 5%) (White cheese in Israel) This is cream cheese for those of us who live in the U.S.
1 cup Shamenet (sour cream)
1/2 cup dairy whipping cream (NOT whipped)(aka Katzefet)
2 teaspoons vanilla
Juice of 1 lemon (you can also use about 2-3 tablespoon bottled lemon juice depending on taste)
2 tablespoons flour
1-1/8 cup sugar
2 whole eggs plus 1 egg white

Topping (optional)
1 cup Shamenet
1 teaspoon vanilla extract
1 teaspoon sugar
Cookie crumbs for crumbling on top. Mix in a medium bowl until well combined.
For crust:

Mix all ingredients for the crust together and press into a spring form pan or in 3 long skinny rectangular aluminum pans.
For cheesecake:

1. Preheat oven to 180 Celsius (or 350 F). Mix all together in a big bowl until everything is mixed well.
2. Pour into greased pan/pans. At this point you can swirl in some blueberry pie filling, add chocolate chips or whatever your cravings desire.
3. Place into a bigger roasting pan (or 9×13 pan) to cook in a water bath.
Place on oven rack and slowly pour boiling water into the outer pan until it comes halfway up the sides of the cheesecake pan.
4. Bake for about 45 minutes or until the center is only slightly loose but most of the cake is set.
5. Take it out and pour on the optional topping and bake another 10 minutes. Cool completely then place in the refrigerator for at least 4 hours or overnight.



    • It’s my brother’s favorite dish, ironically it one of my least favorite ones (i prefer to avoid of most of fish dishes) :)

  1. OMG, do I see a kidney in one of those pictures or are my eyes playing up on me? It’s funny how you get so used to what you normally eat.
    You’ve got pink soup, or some such thing! lol, I wouldn’t mind trying a ‘couple’ of dishes. Maybe the cheesecake. :P

More in Food/Culture (6 of 11 articles)
Picture 62

I tried to resist, but @LizaBaron158 really knows her Tea! Another wonderful Hello Giggles re-post, for our tea community!   ...