Russian_Cuisine's blog

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.

Solyanka with 4 Meats

Submitted by Russian_Cuisine on Sun, 07/09/2017 - 08:19.

Ingredients:

17.5 oz (500 g) brisket
5 oz non-fat beef fillet
3.5 oz chicken fillet
3.5 oz ham
2 onion
3 large gherkin
3 tbsp hot tomato sauce
2 tbsp vegetable oil
1 bay leaf
Salt, pepper, greens, and sour cream on your taste

Method:

Wash meats, put into a sauce-pan. Pour 1/3 G (1.5 L) hot water into the sauce-pan, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel and chop onions, and stir-fry for about 3 minutes with a vegetable oil.

Peel gherkins, and chop into small cubes.

After the meats boil for about 20 minutes, add the gherkins and onions into the sauce-pan.

Boil together for about 5 minutes, then add a pepper, a bay leaf, and a ham, sliced into thin strips.

Boil for about 30 minutes more.

Take out meats, cut into small cubes, and place back into sauce-pan.

Chop greens, and put into sauce-pan.

Serve a soup with a sour cream.

Black Prunes Salad

Submitted by Russian_Cuisine on Sat, 06/24/2017 - 18:41.

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in a warm water for 8 hours.

Drain using paper towels, and pit (remove seeds).

Grate walnuts until they turn to paste.

Stuff every prune with walnut paste.

Put in a salad bowl.

Whip sour cream with sugar, add to prunes, and mix carefully.

White Okroshka

Submitted by Russian_Cuisine on Sun, 06/18/2017 - 06:28.

Ingredients:

2 medium potatoes
1 L kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt

Method:

Wash and peel potatoes.

Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.

Boil for about 5 minutes, then set heating off.

Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and yolks, and blend. Add potatoes and potato broth into blender, and blend together.

Cut radish into half-rings.

Peel cucumbers, and cut into small cubes.

Cut ham into small cubes.

Grate egg whites.

Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.

Put onions-yolks-potato mix from the blender into the saucepan.

Mix all together well, cover the saucepan with a lid, and place in a refrigerator.

Serve the soup cold.

Note:

This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.