Ukha with fresh Trout

Submitted by Nobility_Cuisine on Sun, 04/08/2018 - 07:50.

Ingredients:

1 large trout
5 medium potatoes
2 bay leaf
5-7 peppercorn
Ground black pepper and salt on your taste
2 onion
1 parsley root
Fresh parsley and dill greens, a quantity on your taste

Method:

Wash and clean a fish, and remove fins.

Cut the fish into large pieces, and put into a large sauce-pan.

Note:
Put a head and a tail too.

Pour ¾ G (3 L) a cold water on top.

Peel vegetables.

Put 1 whole peeled onion, sliced parsley root, peppercorns, bay leaves, and part of greens into the sauce-pan, and bring to boil.

Boil for about 1 hour.

Slice potatoes into medium cubes.

Then, clean a fish broth, using a sieve, and separate fish from bones.

Throw the bones off, and set the fish meats aside.

Put the potatoes and 1 chopped onion, and also a salt, into sauce-pan, and boil for 20 minutes.

Chop greens.

To serve, put a piece(s) of fish into serving plates, pour a soup into the plate, and sprinkle with chopped greens.

HAPPY EASTER!

Vegetable Soup – 1

Submitted by Russian_Cuisine on Sun, 04/08/2018 - 07:43.

Ingredients:

1 carrot
1 onion
1 medium turnip (or other vegetable, 21 oz)
2 tbsp flour
3 tbsp sour cream
Salt and ground black pepper on your taste

Method:

Peel vegetables, cut into medium cubes, and put into a sauce-pan.

Pour ¼ G (1 L) a hot water on top, bring to a boiling, and boil for 30 minutes over a small-to-medium heating.

Then, press the vegetables, to get a part of puree, and another part small pieces, and bring to boil once more.

Stir a flour with 3 tbsp a cold water, and pour into a soup.

Stir well, add a salt and a black pepper.

To serve, put 1-2 tbsp a sour cream into every serving plate.

HAPPY EASTER!

Mushroom Soup with Beans

Submitted by Nobility_Cuisine on Sun, 04/01/2018 - 01:39.

Ingredients:

11.5 oz (300 g) forest mushroom
5.2 oz white dry beans, or 1 can white beans
2 carrot
1 potatoes
Salt and greens on your taste

Method:

Wash and slice mushrooms.

Put the mushrooms into a sauce-pan, and put beans.

Note:

When you use the dried beans, soak them previously overnight.

Pour a hot water on top, and bring to boiling.

Boil for about 30 minutes.

Remove a foam when necessary.

Peel and wash carrots and potatoes.

Slice the carrot into thin rounds, and put into the sauce-pan.

Add a salt.

Cut the potatoes into medium cubes, and put into sauce-pan.

Boil all together for about 15 minutes.

Chop greens, and put into sauce-pan, and turn a heating off.

Note:

You may add 1 tbsp a sour cream per portion, optionally.

Salad “Short Stop”

Submitted by Russian_Cuisine on Sun, 04/01/2018 - 01:23.

Ingredients:

10-11 oz (250-300 f) smoked chicken fillet
3 large tomatoes
3 large egg
¾ cup croutons
Salt, ground pepper, and mayonnaise on your taste

Method:

Cut all ingredients into 1/2”-side cubes.

Stir all ingredients, and serve.

Scrambled eggs with Fresh Caviar

Submitted by Nobility_Cuisine on Sun, 03/25/2018 - 21:09.

Ingredients for 1 portion:

3 egg
3 tbsp fresh fish caviar
2 tbsp butter
Salt and pepper on your taste
1/2 bay leaf, optionally

Method:

Melt a butter in a skillet, over a high heating, then turn the heating to medium.

Blend eggs with a salt and a pepper thoroughly.

Stir-fry the eggs in the skillet until almost ready, and stir-in a fresh caviar.

Put a bay leaf on top, and cover the skillet with a lid.

Turn the heating off, and let to sit for about 2 minutes.

Remove the bay leaf, and serve.

Note:

Caviar of a lake or river fish is preferable.

Potato Pies with Fillings

Submitted by Russian_Cuisine on Sun, 03/25/2018 - 20:54.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Vegetable oil for frying

Note:

For fish fillings, use the same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the ground potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Pre-heat 1 tbsp a vegetable oil in a skillet, over a medium heat.

Using 2 tablespoons, portion out four potato pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with more potato pie mixture, and bake, or cook under a lid until golden on both sides.

Serve hot with a sour cream, 1-2 pies per a portion.

Simmered Cabbage with Mushrooms

Submitted by Nobility_Cuisine on Sat, 03/17/2018 - 16:09.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms and carrots, a tomato paste, bay leaves, and a pepper, and stir well.

Cover the skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Schzhi with Beans

Submitted by Russian_Cuisine on Sat, 03/17/2018 - 16:02.

Ingredients:

14 oz (400 g) beef fillet
11.5 oz (300 g) cabbage, shredded
4 potatoes2 onion
1 carrot
1 bay leaf
7 oz (200 g) canned white beans
2 garlic clove
Juice of 1 lemon
4 lemon slices
Parsley greens, sour cream and salt on your taste

Method:

Wash a meat, put into a sauce-pan, pour a cold water on top, to cover the meat, add a salt, and bring to boil.

Remove a foam some times, and boil for 1 hour over a low-medium heating.

Meanwhile, peel vegetables, and cut into small pieces.

Put a cabbage, and sliced carrots, potatoes, and onions into the sauce-pan, and cook for 20 more minutes.

Take out the meat, cut it into small pieces, and put it back into sauce-pan.

Then, add beans, a chopped garlic, a bay leaf, a lemon juice to a soup, and boil all together for 3 more minutes.

When serve, add a slice of lemon, a pinch of a chopped parsley, and a tablespoon of a sour cream into each serving plate.

Meat Solyanka Soup with Garlic Stalks

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:59.

Ingredients:

17.5 oz (500 g) ready meats (sausages, ham, bologna, cooked meats)
3-4 brined garlic stalks
2 salted tomato
2 carrot
½ lemon
3 dill stalk
Salt and pepper on your taste

Method:

Cut meats into thin stripes, and put into a sauce-pan.

Pour with a cold water, bring to boil, and boil for 5 minutes.

Cut carrots into rounds.

Chop garlic stalks.

Pass salted tomatoes through a sieve.

Add the tomatoes, carrots, and garlic stalks into the broth.

Boil for about 30 minutes, add a salt and a pepper (on your taste), and turn the heating off.

Chop dills, and slice a lemon.

Add pinch of the chopped dill, and the lemon slice into portion plates.

Rich Fish Solyanka

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:47.

Ingedients:

11.5 oz (300 g) fresh sturgeon (tail side part)
7 oz (200 g) fresh zander fillet
7 oz (200 g) brined mushrooms
2 salted cucumbers
3 tbsp pitted black olive
2 tbsp tomato paste
1 lemon
5 dill stalk
Sour cream on your taste

Method:

Wash a fish, and put a sturgeon into a sauce-pan.

Pour it with a cold water to cover, and bring to boil.

Boil for about 40 minutes on a medium heating.

Meanwhile, cut a zander into small pieces, and chop mushrooms, cucumbers, and olives.

Take out the sturgeon, separate meats, and chop them.

Strain the fish broth, return it into the sauce-pan, and bring to boil.

Put the zander pieces and chopped mushrooms, cucumbers, and olives into broth.

Boil for about 10 minutes.

Then, add the sturgeon pieces, a tomato paste, and a chopped dill into broth, and boil for 5 more minutes.

Slice a lemon.

To serve a soup, add a sour cream and the lemon slice per a portion.