Russian_Cuisine's blog

Spicy Herring

Submitted by Russian_Cuisine on Mon, 10/15/2018 - 12:25.

Ingredients:

2 large frozen herring
2 L (½ G) water
7 oz (200 g) salt
3.5 oz (100 g) sugar
½ cinnamon stick
1 whole garlic
1 whole onion
2 tsp coriander seed
1 tsp dill seed
10 black peppercorn
10 sweet peppercorn
3 bay leaf
10 clove

Method:

De-freeze herrings, then wash them.

Put them into an enameled or glass dish.

Cut an onion into 2 halves (do not peel!).

Cut a whole garlic into 2 halves (do not peel!).

Bring a water to a boiling, put all spices, the onions, and garlics into the water, and boil for 2-3 minutes.

Pour a brine on top of the herrings, to cover fish.

Cover the dish, let to chill, and set into a refrigerator for 3 days.

Peel before serving.

Note:

This dish is best with a boiled potato, and with a vegetable oil.

"Winter Onion" Appetizer

Submitted by Russian_Cuisine on Sat, 10/06/2018 - 21:45.

Ingredients:

1 lb pearl red onion
2 oz (60 g) beetroot
2 tsp salt
2 tbsp sugar
7-10 peppercorn
2 tbsp apple vinegar

Method:

Peel onions and beets.

Shred the beets on a large grater.

Make a brine: pour 1 cup a water into a medium sauce-pan, add a salt, a sugar, and peppercorns, and bring to boil.

Put the beets into the water, and bring to boil one more time.

After that, put the onions, and boil all together for 5 minutes.

Put into a glass can, pour a vinegar on top, cover the can with a lid, and shake.

Keep in a refrigerator.

Fish Pie-3

Submitted by Russian_Cuisine on Sun, 09/30/2018 - 18:48.

Ingredients:

1 pack puff pastry
7 oz (200 g) ground hard cheese
7 oz (200 g) baked fish fillet, without bones and skins
1 egg
½ cup dill, chopped
Salt and ground pepper on your taste

Method:

To get a stuffing, grate a fish fillet, a cheese, and a dill together.

Stir with a salt and a pepper.

Roll a puff pastry, and cut into wide strips.

Put the ground stuffing along a middle of each strip.

Pinch boards.

Whip an egg yolk with a warm water, and brush a top of every pie.

Pre-heat an oven to 380 F (200 C).

Cover a baking sheet with a piece of a baking paper, place the pies on it, and bake for 30 minutes.

Serve with a green salad, or with a vegetable salad.

Chicken-Cheese-Mushroom Soup

Submitted by Russian_Cuisine on Sun, 09/23/2018 - 20:05.

Ingredients:

7 oz (200 g) chicken fillet
10.5 oz (300 g) mushroom
10.5 oz (300 g) potatoes
7 oz (200 g) melted cheese
1 carrot
1 tomato
1 medium onion
2 tbsp butter
Salt, peppers, and greens on your taste

Method:

Boil a chicken fillet in a salted water (1/3 G), then chop it thinly.

Set the chicken broth aside.

Peel and chop onions, carrots, and mushrooms.

Stir-fry the onions in a skillet with 2 tbsp butter for about 2 minutes, then add the carrots, and stir-fry for 5 more minutes.

Then, add the mushrooms into the skillet, cover with a lid, and simmer for 7 more minutes.

Meanwhile, peel and wash potatoes, and cut into cubes.

Put the potatoes into the chicken broth, add a 1 whole tomato, and boil until potatoes are soft.

Take the tomato out, remove its skins, press into a puree, and return it back into the sauce-pan.

Bring to boil, and add stir-fried vegetables and mushrooms.

Add the chicken fillet and a shredded melted cheese (or just a melted cheese).

Bring to boil, and stir, until the cheese dissolves, then add chopped greens and spices when necessary.

Serve hot.

Pelmeni with Chanterelles and Potatoes

Submitted by Russian_Cuisine on Mon, 09/03/2018 - 23:00.

Ingredients:

1 cup flour
3 egg
1 tbsp vegetable oil
7 oz (200 g) chanterelles
2 potato
1 medium onion
1 tbsp butter
Salt and pepper on your taste

Method:

In a large bowl, stir a flour, a salt, 2 eggs, and a vegetable oil.

Knead a dough, then roll it into a plastic wrap, and put into a refrigerator for 1 hour.

Meanwhile, make a stuffing: chop chanterelles and onions, add a salt, and stir-fry with a butter until a readiness.

Boil potatoes, make a potato puree, and stir with the fried chanterelles, and with 1 egg.

Roll the dough, and cut rounds by a glass.

Put 1 tbsp the stuffing on a middle of the round of dough , and pinch borders of dough, to get a pelmen.

Bring ¼ G water to a boiling, and boil the pelmeni for 7 minutes.

Serve hot, with a sour cream, or with a melted butter.

Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 08/25/2018 - 18:34.

Ingredients:

5 medium boiled potato
1 medium boiled beet
2 brined cucumber
0.25 lb sauerkraut
1 green apple
5 stalk spring onion

For dressing:

3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.

Cut sauerkraut into short stripes.
To make a dressing, blend oil with salt, sugar, vinegar, and mustard together.

To serve, stir all vegetables with the dressing, put in a salad bowl, and decorate with chopped spring onions, and with (optionally) fresh cucumbers.

Red Currant Marmalade

Submitted by Russian_Cuisine on Sun, 08/19/2018 - 09:04.

Ingredients:

35 oz (1 Kg) red currant
17.5 oz (500 g) sugar
3.5 fl oz water
2 tsp agar-agar

Method:

Wash a currant, remove its cuts, and put into a thick-bottom sauce-pan.

Pour a water into the sauce-pan, cover sauce-pan with a lid, and bring to boil over a low-heating.

Boil for about 12 minutes.

Then, grate berries, press a juice, and put into sauce-pan.

Add a sugar, stir well, and boil for about 60 minutes.

Remove a foam when it increases.

Add an agar-agar, stir, and boil for 5 more minutes.

Cover a baking sheet with a parchment paper, and pour a content of sauce-pan on top.

Let to chill, and place it in a refrigerator for 1-3 hours, until a marmalade hardens.

Then, take it out, cut into cubes, and sprinkle with a sugar powder.

Quick Brined Mackerel

Submitted by Russian_Cuisine on Sat, 06/30/2018 - 18:09.

Ingredients:

35 oz (1 Kg) mackerel, without heads and innards
For brine:
1/4 G (1 L) water
4 tbsp salt
2 tbsp sugar
5 bay leaf
5-6 black peppercorn
1 tbsp dry black tea
20-25 dried prune, or smoked one

Method:

Peel a mackerel, wash, and place into an enameled, or a glass dish.

Pour a water into a sauce-pan, add all brine ingredients, except a tea, and bring to a boiling.

Add the teas, and boil for about 2 minutes.

Cover the sauce-pan with a lid, and let to chill.

Pour a cold brine into the dish with the mackerel to cover mackerel.

Cover dish with a lid, and place into a freezer for 3-5 days.

After that, take a fish, wash, dry it out, and slice.

To serve, sprinkle mackerel slices with a vegetable oil and with a chopped spring onion.

Quick Zucchini Noodles

Submitted by Russian_Cuisine on Sun, 06/24/2018 - 15:13.

Ingredients:

16 oz (450 g) young zucchini
1 medium carrot
2-3 garlic clove
Greens, salt, and pepper on your taste
Vegetable oil for frying

Method:

Shred a carrot very thinly.

Slice zucchini into thin strips.

Press a garlic.

Chop greens.

Pre-heat a skillet with vegetable oil.

Put the zucchini into the skillet.

After 1.5 minutes, stir zucchini, and put the carrots on top.

After 1.5 minutes, stir well.

After 1 more minutes, stir well, add the garlic, greens, a salt, and a pepper, and stir one more time.

Turn a heating off, cover skillet with a lid, and let to sit for 1 minute more.

Serve immediately.

Beetroot Cutlets

Submitted by Russian_Cuisine on Sat, 06/16/2018 - 19:38.

Ingredients:

2 medium beetroot
2 garlic clove
2 tbsp cream of wheat
2 oz (70 g) breadcrumbs
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Wash beetroots, dry them out, sprinkle with a vegetable oil, roll in a piece of a foil, and bake until beets are ready.

It takes about 1 hour in a pre-heated tp 380 F (200 C) oven.

Chill and peel beets.

Put a cream of a wheat into a bowl, and press a garlic into the bowl.

Grate beets on a very small grater, and put them into same bowl.

Add a salt and a pepper, stir well, and set aside for 15-20 minutes.

Shape small cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.