Submitted by Russian_Cuisine on Fri, 01/13/2017 - 17:32.
2 lb cabbage, shredded
2 medium onion
2 medium carrot
1 tsp ground black peppercorn
2 tbsp tomato paste
2 bay leaf
5 tbsp vegetable oil
Salt on your taste
Peel and chop onions and carrots.
Stir-fry with a vegetable oil, until carrots turn soft.
Put a cabbage into a large sauce-pan, add 3 tbsp a water, bay leaves, cloves, and peppers.
Stir well, and simmer on a low-medium heating for about 30 minutes after the water starts to boil.
After that, put the stir-fried vegetables into the sauce-pan, add a tomato paste, a salt, and peppers, stir well, and simmer until the cabbage turns soft.
Let to sit for about 10 minutes, and serve.
This dish is standalone one, or a part of a complex garnish.
Submitted by Russian_Cuisine on Sat, 01/07/2017 - 20:01.
18 oz (500 g) chicken breast
5.2 oz (50 g) ground cheese
3 tbsp flour
3 tbsp mayonnaise
Chopped dill, salt, and pepper on your taste
Vegetable oil for frying
Slice a chicken breast into thin pieces, tenderize them, and sprinkle with a salt, and a pepper.
Whip eggs, a mayonnaise, a flour, and greens together.
Put every chicken slice over a tablespoon of a whipped egg mix.
Pre-heat a skillet.
Put the chicken slice on the skillet, the egg mix down.
Sprinkle chicken slice with a cheese, and pour 1 tbsp egg mix on top.
Fry chicken on both sides until a readiness.
Serve hot with any garnish.
Submitted by Russian_Cuisine on Sat, 12/31/2016 - 15:32.
1 lb peeled calamari
1 large sweet onion
3-4 hard-boiled egg
Salt and ground black pepper on your taste
3-4 tbsp non-fat sour cream
Bring ½ G a water to boil, sprinkle with a salt, and put thawed calamari into the water.
Boil for about 2 minutes. (Do not overcook!)
Peel onions and eggs, and shred them thinly.
Dry the calamari out, and chop thinly.
Stir all ingredients together with a sour cream, salt, and a pepper.
Let to sit for 10-15 minutes, and serve.
This is one of of popular light salads.
Submitted by Russian_Cuisine on Sat, 12/24/2016 - 15:20.
4-5 celery stalk
1 handful fried peanut
1 oz cashew nut
4.2 oz (120 g) prune
Greens: parsley, cilantro, rucola, on your taste
3-3.5 oz (80 – 100 g) Feta cheese
2 tbsp lemon juice
1 tbsp vegetable oil
Salt, ground black pepper, soy sauce on your taste
Take a deep transparent salad bowl.
Wash a celery, and chop it into medium cubes.
Chop greens separately.
Cut a cheese into medium cubes.
Cut pitted prunes into quarters.
Blend a lemon juice, a soy sauce, a vegetable oil, and a pepper.
Stir all ingredients in a bowl, and a salad is ready.
You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.
Submitted by Russian_Cuisine on Sun, 12/18/2016 - 21:24.
4.5 G (18 L) fresh milk
1 can (7 9z) plain yogurt
5.2 oz (150 g) fresh butter
1 tsp baking soda
1 tsp salt
In a large enameled or glass sauce-pan, stir 4 G (16 L) milk and a yogurt.
Let to sit 2 days in a warm place.
After that, let it to drip in a colander, covered by a clean fabric.
Put a received tvorog back in the sauce-pan.
Put eggs, a butter, a salt, and a baking soda into the sauce-pan, and stir well with the tvorog.
Bring a mix over a very low heating to 160 F (70 C), and keep this temperature for about 30-60 minutes.
Then, rub any proper dish with the butter, and put the mix into the dish evenly.
Place dish in a cold place, but not in a freezer, for about 5 days.
After that, roll a cheese in a piece of clean fabric (or, in a piece of a parchment), and keep in the cold place for about 10-15 days.
Then, the cheese is ready.
You may keep cheese after that in a 20% salt brine.
Submitted by Russian_Cuisine on Sun, 11/27/2016 - 06:54.
7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped
Pre-heat a skillet with a vegetable oil.
Stir-fry breadcrumbs for about 3-5 minutes.
Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.
Or, press a torn green salad a little, until it gives a juice.
Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.
Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.
7 oz (200 g) baked pork
5.2 oz (150 g) any cheese
3 hard-boiled egg, peeled
Chopped greens on your taste
Pinch of salt
3 tbsp mayonnaise, or other white sauce
Green salad leaves, to tear
Slice a piece of a baked pork into thin short strips.
Grate cheese on a large grater.
Chop hard-boiled eggs thinly, and sprinkle with a salt.
Stir all ingredients, and serve over leaves of a green salad .
Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.
4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)
Pour 3 cups a milk into a sauce-pan, and bring to boil on a low heating.
Put a sugar into the boiling milk, and stir to sugar dissolving.
Stir a starch and 1 cup milk to an even consistency.
Pour the starch mix into the boiling milk, and boil stirring for about 3 minutes.
Add a vanilla, and a syrup, stir well, and turn the heating off.
You may do not add sugar and syrup, but serve with 5-minutes varenie.
5-minutes varenie method: Clean any fruits, remove seeds if necessary, and place into an enameled dish for about 7 hours.
Pour a sugar on top (1 part sugar to 2 parts fruits).
After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.
5-minutes varenie is ready.
Submitted by Russian_Cuisine on Sun, 11/06/2016 - 14:33.
Ingredients for 8:
17.5 oz (500 g) sauerkraut
17.5 oz (500 g) beef with bone
4 medium potato
2 medium carrot
2 small onion
2 tbsp tomato paste
1.7 oz (50 g) celery root, shredded
2 tbsp butter
5 dill stalk
5 parsley stalk
3 garlic clove
1-2 bay leaf
1 tbsp vegetable oil
2 tbsp flour
1 pinch dill seed
1 pinch cumin seed
Bring to boil ½ G (2 L) water in a sauce-pan, put a meat, and bring to boil.
Remove a foam.
Peel onions and carrots, and shred them separately.
Put ½ the shredded vegetables (onions, carrots, and a celery root) into the sauce-pan, turn a heating to low, and boil for 1.5 hour.
Meanwhile, cur a sauerkraut into short strips.
Melt the 1 tbsp butter in a thick-bottom sauce-pan, put the sauerkraut, 1 tbsp a flour, 1 tbsp a tomato paste, and cumin seeds, stir well, and simmer for about 30 minutes under a lid.
Pre-heat a vegetable oil in a skillet, put dill seeds, the carrot and onion leftovers into the skillet, and stir-fry for about 5 minutes.
Then, add the tomato paste leftover, stir, and cook for about 7 minutes together.
Peel potatoes, wash, and cut into small cubes.
Press a garlic.
Cut the meat into small pieces, and strain a meat broth into a clean sauce-pan.
Put meat pieces and the potato cubes into the broth, bring to boil, and boil for about 10 minutes.
Meanwhile, stir-fry 1 tbsp the flour with 1 tbsp the butter, until a nice aroma increases.
Put all ingredients but bones into the broth, bring to boil, and boil for about 5-10 minutes (add a salt if you like).
Let to sit under a lid for about 30 minutes.
Serve with 1 tbsp sour cream.
Submitted by Russian_Cuisine on Sat, 10/29/2016 - 14:35.
2 lb (about 1 Kg) fresh mushroom
1/3 G (1.5 L) water
2 – 4 bay leaf
10 black peppercorn
1 tsp vegetable oil
1 can white bean
1 large onion, chopped
1 large carrot, thinly ground
1 parsley root (or 5-6 oz celery root), thinly ground
3-5 tbsp lard, or 3.5 oz bacon
2 tbsp wheat flour
3-5 tbsp chopped dill
Sour cream, salt, and ground pepper on your taste
Clean mushrooms, wash, and cut their cups into quarters, and slice their legs across.
Put the mushrooms into a large sauce-pan, pour 1/3 G water into the pan, add a vegetable oil, bay leafs and peppercorns, and turn a heating on.
When a boiling starts, turn the heating to low, and boil for about 1 hour under a lid.
You need to add the vegetable oil to keep mushroom's aroma.
If you take fresh beans, not canned, then boil them in another sauce-pan for 1 hour too.
Meanwhile, melt a lard in a large skillet, put onions, mushrooms, and other roots into the skillet, and stir-fry with medium heating until a softness.
Then, add a flour into skillet, stir well, and stir-fry until color of flour turns dark-brown, and a fresh bread aroma increases.
Wash the beans under a cold water, and put them into sauce-pan with mushrooms.
Put everything from the skillet into sauce-pan with mushrooms.
Bring to boil, and turn the heating off.
Put a chopped dill into sauce-pan, cover with a lid, and let to sit for about 10 minutes.
Serve a soup with 1 tbsp a fresh sour cream per portion, and with a sliced fresh bread.