Russian_Cuisine's blog

Kokurki

Submitted by Russian_Cuisine on Sun, 12/10/2017 - 18:13.

Ingredients:

11.5 oz (300 g) rye, or wheat flour
11.5 oz (300 g) sour cream, 35% fat
5 egg, hard-boiled and peeled
1 tsp salt

Method:

Knead a dough from a flour, a sour cream, and a salt.

Let the dough to sit in a warm place, knead one more time, and roll.

Divide dough into 5 equal parts.

Roll every egg into piece of dough, and pinch edges.

Pre-heat an oven to 350 F (175 C), and bake kokurki for about 45 minutes (for wheat flour, time is less).

Serve kokurki hot or cold.

Note:

Kokurki is a traditional road dish, popular in Russia for centuries.

Potato Puree with Tvorog and Onion

Submitted by Russian_Cuisine on Sun, 12/03/2017 - 17:04.

Ingredients:

2 lb potato
2 oz (70 g) butter
6 tbsp milk
5.2 oz (150 g) tvorog (or Ricotta, or Farmer's cheese)
3 medium onion
3 tbsp vegetable oil
Salt on your taste

Method:

Press a tvorog into small crumbles.

Peel potatoes, and boil in a salted water until a readiness.

Meanwhile, peel and chop onions, and stir-fry the onions with a vegetable oil.

Then, dry out the potatoes, and make a puree with potatoes, a warm milk, a butter, and a salt on your taste.

Stir the hot potato puree, fried onions, and crumbled tvorog, and let to sit under a lid for 5 minutes.

Serve immediately, as a standalone dish, or as a garnish.

"Zebra" Cake

Submitted by Russian_Cuisine on Sun, 11/26/2017 - 12:26.

Ingredients:

7 oz (200 g) sour cream
5.6 oz (160 g) flour
½ tsp baking soda
½ tsp vinegar
7 oz (200 g) sugar powder
3 egg
2 tbsp cocoa powder
1 tbsp butter

Method:

Melt a butter, add eggs and a sugar powder, and whip for 8 minutes.

Add a sour cream and a baking soda, and whip for 2 more minutes.

Stir with a flour thoroughly, to get a dough.

Divide the dough into 2 equal parts, and stir the one part with a cocoa powder.

Put layers of the white and chocolate dough one over other one into a baking dish.

Note:

You may to stir the layers to create some picture.

Pre-heat an oven to 340 F (170 C), and bake a cake for about 1 hour.

Note:

You may sprinkle sugar powder on top of cake then, or pour a glaze, or icing on top.

Serve warm with a tea/a coffee.

This is one of a favorite Soviet cake's recipes.

Appetizer with Mushrooms and Beans

Submitted by Russian_Cuisine on Mon, 11/20/2017 - 08:52.

Ingredients:

3.5 oz (100 g) salted, or brined mushroom
3.5 oz (100 g) boiled bean
3.5 oz (100 g) tomato
1.7 oz (50 g) onion
½ stalk of celery
3 tbsp vegetable oil
½ tsp mustard
½ tsp vinegar

Method:

Slice mushrooms, tomatoes, onions, and celery thinly.

Stir-fry the onions with 1.5 tbsp a vegetable oil, and let to chill.

To get a dressing, whip 1.5 tbsp the vegetable oil, a mustard, and a vinegar together.

Stir the mushrooms, tomatoes, onions, celery, and beans together, and put into a salad bowl.

Pour the dressing on top, and serve.

Fish Cutlets - 3

Submitted by Russian_Cuisine on Sun, 11/12/2017 - 12:31.

Ingredients:

2 Lb (900 g) fish fillet
1 tbsp soy sauce
4 tbsp bread crumb
3 tbsp cream of wheat
1 onion, medium
1 garlic clove
1.7 oz (50 g) butter
1 egg
2 fl oz (70 mL) warm boiled water
2 tbsp sour cream
Spices on your taste

Method:

Pour a water in a large bowl, add a sour cream and a soy sauce, and whip all together.

Pour bread crumbs into the bowl, stir well, and set bowl aside.

Peel a garlic and an onion.

Grate a fish fillet, the garlic, and the onion together.

Put the ground fish, a cream of wheat, an egg, and spices to bowl with bread crumbs.

Stir thoroughly, and set into a refrigerator for about 30 minutes.

Then, shape cutlets, and fry with a vegetable oil, 5 minutes per side.

Kutya

Submitted by Russian_Cuisine on Tue, 10/31/2017 - 15:58.

Ingredients:

2 cup pearl grain
1 cup sugar
1.5 cup poppy seeds
1 cup raisins
1 cup ground nut
Honey on your taste

Method:

Rinse grains, and soak them overnight, then boil until a readiness.

Soak raisins in hot water for 15 minutes, then dry out.

Put poppy seeds into a small sauce-pan, and pour 2 cup a boiling water on top.

Boil over a low heating for 10 minutes, then chill, dry out, and grind the seeds 3 times..

Add a sugar and nuts to the seeds, and grind one more time all together.

Stir all ingredients together, and serve.

Potato Zrazes

Submitted by Russian_Cuisine on Sun, 10/22/2017 - 12:04.

Ingredients:

2 lb (900 g) potato
11.5 oz (300 g) beef
5.2 oz (150 g) pork fat, without skin
2 medium onion
Salt and pepper on your taste

Method:

Boil a beef until it is ready, and cut into small pieces.

Chop a pork fat thinly, and stir-fry for about 7 minutes in a skillet.

Put the pork fat pieces into a large bowl.

Peel onions, chop, and stir-fry in the skillet.

Put the fried onions into the bowl.

Wash 1 lb a potato, and boil until a readiness.

Let to chill, peel, and grate.

Peel and grate another 1 lb potatoes.

Stir the ground boiled and unboiled potatoes together with a salt and a pepper.

Grate the boiled beef, fried pork fat, and fried onions together.

Make medium rounds from ground potatoes, put 1-2 tbsp beef-pork fat-fried onions mix on a middle of each round. and connect sides.

Shape as small ovals, and fry in the skillet for 3-4 minutes per side, on a medium heating.

Serve with any sauce.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 10/15/2017 - 08:43.

Ingredients:

4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste

Method:

Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/07/2017 - 11:15.

Ingredients:

1.5 lb (600-700 g) fresh pumpkin
1 cup raisins
1.8 oz (50 g) butter
3.5 oz (100 g) honey

Method:

Peel a pumpkin, remove skins, seeds, and hard parts.

Cut the pumpkin into small cubes.

Wash raisins.

In a bowl, stir pumpkin, a liquid honey, and the raisins together, and let to sit for about 30 minutes.

Rub inner sides and bottoms of small pots with a butter.

Put equal portions of the pumpkin-honey-raisins mix into the pots.

Pour equal portions of a whipping cream into pots.

Pre-heat an oven up to 360 F (180 C), and place pots into the oven for 1 hour.

When pumpkin is soft, a dish is ready to serve.

Eggplant Salad

Submitted by Russian_Cuisine on Thu, 09/28/2017 - 03:33.

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 G water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and sweet peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.