Russian_Cuisine's blog

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.

Kuban's Strumbes

Submitted by Russian_Cuisine on Tue, 08/29/2017 - 16:57.

Ingredients:

1 lb – 1 lb 1.5 oz flour
24.5 oz (700 g) ground meat
1 egg
7 fl.oz (200 mL) warm water
11.5 oz (300 g) onion
3 garlic clove
2 tbsp sour cream
2 tbsp tomato paste
Salt, ground black pepper, and greens on your taste
3 tbsp vegetable oil
3-4 tbsp flour

Method:

In a large bowl, blend a warm water and an egg together.

Pour a flour into the bowl, and knead a dough.

Set aside.

Chop onions and garlic cloves, and stir a half of the onions with a ground meat.

Add a salt, a pepper, greens (and other spices, optionally) to the meat with the garlic and onions, and stir one more time thoroughly.

Divide the dough into 2 equal parts.

Sprinkle a table with a flour, and knead one of dough halves on the table one more time.

Roll this piece into long stripe (3:1 length to width).

Put one half of the ground meat with spices onto a middle of the dough stripe evenly.

Roll the dough alongside, and press the edges.

Cut a roll into 1”-width pieces.

Sprinkle a board with flour, and place the roll pieces on it.

Press on top slightly. This is not cooked strumbes.

Make a sauce: stir-fry onions and garlics in a deep skillet with a 1-2 tbsp vegetable oil.

Add a sour cream, a tomato paste, salt, and pepper.

Stir well, and simmer for about 3-4 minutes.

Pre-heat a wide deep skillet with 2 tbsp vegetable oil, and place the strumbes into the skillet.

Add 5.2 fl oz (150 mL) a warm water into the skillet, and set a heating to low.

When the water starts to boil, pour the sour cream-onion sauce evenly into skillet with strumbes, cover skillet with a lid, and simmer for about 30 minutes over the low heating.

Serve strumbes hot, and cook the second half of strumbes (or, you can freeze them until the next time).

Carrot a la Korea – 2

Submitted by Russian_Cuisine on Mon, 08/21/2017 - 04:37.

Ingredients:

2 lb (900 g) young carrot
1 head garlic
3 tbsp sugar
1 fl oz (28 g) vinegar
3.5 fl oz (100 mL) water
3.5 fl oz (100 mL) vegetable oil
½ tsp each: black pepper, coriander, dill seeds, caraway seeds
2-3 tbsp salt

Method:

Wash carrots, peel, and shred into thin long strips.

Stir the carrot with a salt and a sugar thoroughly in a deep enameled bowl, and set aside.

Peel a garlic, and press all garlic cloves.

Put the garlic into a cup, and pour a 9% vinegar into the cup.

Stir well.

Put all spices into a dry skillet, and heat it to dry the spices out.

Stir permanently.

Let spices to chill, and grate coarsely.

Pout a vegetable oil into dry clean skillet, pour spices into the oil.

Heat the skillet until first bubbles.

(Do not overheat!)

Stir carrot one more time, it should give a juice at that time.

Pout vinegar-garlic mixture into carrot, and stir thoroughly.

Pour the hot oil with spices into carrot, and stir thoroughly.

Put carrots into cans, pour juices on top, and roll lids.

Place the cans into a refrigerator for 6-8 hours.

After that carrot a la Korea is ready.

Mushroom Soup with White Beans

Submitted by Russian_Cuisine on Mon, 08/14/2017 - 04:59.

Ingredients:

11.5 oz (300 g) fresh mushroom
3.5 oz (100 g) cooked white beans
2 bay leaf
2 tbsp vegetable oil
2 carrot
1 onion
2 potato
Salt and pepper on your taste

Method:

Put beans in a large sauce-pan, add a boiling water, put bay leaves, and bring to boil.

Boil for about 3 minutes, and set aside.

Boil mushrooms in a smaller sauce-pan, then take them out, press a little, and grate them.

Pour a mushroom broth to the sauce-pan with beans.

Chop onions and potatoes separately.

Grate carrots.

Stir-fry mushrooms with a vegetable oil for 2-3 minutes, add the chopped onions, and stir-fry 2 more minutes.

Put fried mushrooms and onions into sauce-pan with beans.

Sprinkle with your favorite spices, and bring to boil.

Add the carrots and potatoes into sauce-pan with beans, and cook all together for about 10 minutes.

Buzhenina with Beer

Submitted by Russian_Cuisine on Sun, 08/06/2017 - 20:00.

Ingredients:

3-4 lb pork leg
1 bottle dark beer
5-10 peppercorns
5-10 allspice
2 bay leaf
1 carrot, ground
1 large onion, chopped
3 tbsp flour

Method:

Wash a pork leg, dry it out, roll in a piece of a thin fabrics, and put into a stew pan.

Grate 2 handfuls of a usual hay. and sprinkle into the pan.

Pour a cold water on top, to cover the pork meat.

Put ground vegetables, allspices, peppercorns, and bay leaves into pan.

Bring to boil twice, then uncover meat, and put it back into pan.

Pour a beer into pan, cover pan with a lid, and simmer until readiness.

To serve, take meat out of pan, and filter a sauce into a sauce-pan.

Thicken the sauce with a flour, and pour over meat.

Buckwheat – Vegetable Soup

Submitted by Russian_Cuisine on Sat, 07/29/2017 - 20:53.

Ingredients:

½ cup dry buckwheat
½ G (2 L) water
1 carrot
2 potato
Greens and salt on your taste

Method:

Wash a buckwheat in a cold water, then dry it out.

Peel vegetables.

Shred carrots, and cut potatoes into cubes.

Bring ½ G water to boil.

Put the buckwheat and the vegetables into the water, and bring to boil.

After start of boiling, decrease a heating to low, add a salt, and boil a soup until a readiness.

To serve, chop greens, and sprinkle every portion.

Note:

You may use other grains instead of buckwheat.

High Omelet

Submitted by Russian_Cuisine on Sun, 07/23/2017 - 08:14.

Ingredients for 3:

6 egg
11.5 fl oz (300 mL) milk
Salt on your taste
1/2 tsp butter

Method:

In a deep bowl, stir eggs and a salt.

Add a milk, and whip slightly, until an even consistency.

Rub a high rectangle oven-safe dish with a butter.

Pour an egg's mixture into the dish, and bake on a pre-heated oven (390 F, 200 C) for about 35 minutes.

Note:

An omelet increases up to 1/3 in hight, but after taking out of the oven decreases slightly. And a little of liquid will be on a bottom of the dish.

This omelet is better to bake for many portions in one time, in one dish, and slice into portions.

Optionally, you may also add ground walnuts in the egg's mixture.

Hot Solyanka

Submitted by Russian_Cuisine on Sat, 07/15/2017 - 14:57.

Ingredients:

11.5 oz (300 g) smoked brisket
2 gherkins2 medium carrot
2 tbsp pitted black olive
3 tbsp tomato paste
1 tsp adjika
1 red hot pepper
2 tbsp vegetable oil
Sliced lemon
Parsley greens, salt, and ground black pepper on your taste

Method:

Cut a meat into small-to-medium pieces.

Put the meat into a sauce-pan, and stir-fry with 1 tbsp a vegetable oil for about 3-5 minutes on a medium heating.

Then, pour 1/3 G (1.5 L) a cold water into the skillet, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel carrots, and grate on a large grater.

Cut gherkins into thin strips.

Put the carrots and gherkins into a skillet, and simmer with 1 tbsp vegetable oil for about 5 minutes.

Peel a hot pepper, remove seeds, and slice.

Put the hot pepper, an adjika, and a tomato paste into the skillet, stir well, and simmer for about 10 more minutes.

Put everything from the skillet into the sauce-pan, stir, add a salt, and boil for 20 minutes all together.

Then, add a chopped parsley greens and a ground pepper, and stir well.

To serve, put in every plate a slice of a lemon, and add a portion of a soup.