Russian_Cuisine's blog

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.

Soup-Puree with Vegetables and Rice

Submitted by Russian_Cuisine on Sun, 09/17/2017 - 14:52.

Ingredients:

1 oz (~30 g) rice
3.5 oz (100 g) potato
1 medium carrot
7 fl oz (200 mL) milk
1 tbsp butter
1 egg yolk

Method:

Peel, wash, and boil vegetables.

Boil a rice with 1.5 cup a water until a readiness, then blend it into puree, together with the rice broth.

Make puree from vegetables in a medium sauce-pan, add the rice puree, and stir well.

Bring a milk into a boiling, and pour into the sauce-pan.

Stir well all together, and bring to boil over a low heating.

Put an egg yolk and a butter into a soup, and stir thoroughly.

Serve with croutons.

Pelmeni with Fish and Mushrooms

Submitted by Russian_Cuisine on Sat, 09/09/2017 - 20:18.

Note:

Pelmeni is one of most popular and most ancient Russian dishes.
As everything can be wrapped in pie, as everything can be wrapped in pelmeni.

Ingredients:

17.6 oz (500 g) all-purpose flour
2 egg
7 fl.oz (200 mL) warm milk
3 tbsp vegetable oil
5.2 oz (150 g) canned salmon
3.5 oz (100 g) fresh mushrooms3.5 oz (100 g) ground cheese
1 tbsp chopped greens (dill, parsley, etc.)
2 tbsp dried greens, ground
Salt on your taste

Method:

Sift a flour, whip eggs, and stir the flour, the eggs, a warm milk, a pinch of salt, and 1 tbsp vegetable oil together.

Set aside for 30 minutes.

Chop mushrooms thinly, and stir-fry with 2 tbsp vegetable oil for 3 minutes.

Press a fish using fork into very small pieces, and stir the mushrooms, fish, dried greens, a ground cheese, and a salt thoroughly.

Roll a dough very thin, and cut rounds using a glass.

Put equal portions of a fish-mushroom-cheese stuffing in center of each round.

Tie the edges, to get semi-rounds - pelmeni.

Bring salted water to boil, and put pelmeni into the water.

Boil for about 7 minutes.

Sprinkle with fresh chopped greens when you serve.

Note:

You may serve pelmeni with a broth, or without it, with a sour cream, a mayonnaise, a tomato sauces, a vinegar, a ground cheese, etc.

There are hundreds recipes of pelmeni, and tens of pelmeni's dough recipes.

Pelmeni was and is one of most important Russian dishes.

Cold Soup with Beetroot and Porcini

Submitted by Russian_Cuisine on Sun, 09/03/2017 - 19:43.

Ingredients:

1 medium beetroots
11.5 oz (300 g)
11.5 oz (300 g) fresh porcini
2 carrot
1 English cucumber, or 2 medium-size cucumbers
2 tbsp vinegar
2 egg
Spring onion, salt, sugar, and dill on your taste

Method:

Bake a beetroot until it turns soft, let to chill, and cut into Julienne-cut strips.

Put the beetroot into an enameled sauce-pan, add a vinegar, and cover the sauce-pan with a lid.

Simmer beets with the vinegar for about 30 minutes in the sauce-pan over a low heating.

Put mushrooms into a boiling salted water, and boil for about 30 minutes.

Then,, take them out, press, and chop them.

Meanwhile, shred carrots, stir with a salt, and with a sugar (½ tsp each one), and set aside.

Chop a chard.

Put carrots into the sauce-pan, stir, and simmer beets together with carrots for about 15 minutes.

Then, add the chopped chard and the chopped mushrooms into sauce-pan, pour ¼ G (1 L) the mushroom broth, or a water, bring to boiling, and boil for 15 more minutes.

Let a soup to chill.

Chop spring onions, sprinkle with salt, and press slightly, to make spring onions give a juice.

Peel and chop eggs.

Peel and chop cucumbers.

Chop a dill.

Stir the chopped eggs, spring onions, cucumbers, and dill together.

To serve, put into a soup bowl 2-3 tbsp of chopped eggs - spring onions – cucumbers – dill mix, and pour the soup on top.

Serve with or without a sour cream.