Russian_Cuisine's blog

Vegetable Soup – 1

Submitted by Russian_Cuisine on Sun, 04/08/2018 - 07:43.

Ingredients:

1 carrot
1 onion
1 medium turnip (or other vegetable, 21 oz)
2 tbsp flour
3 tbsp sour cream
Salt and ground black pepper on your taste

Method:

Peel vegetables, cut into medium cubes, and put into a sauce-pan.

Pour ¼ G (1 L) a hot water on top, bring to a boiling, and boil for 30 minutes over a small-to-medium heating.

Then, press the vegetables, to get a part of puree, and another part small pieces, and bring to boil once more.

Stir a flour with 3 tbsp a cold water, and pour into a soup.

Stir well, add a salt and a black pepper.

To serve, put 1-2 tbsp a sour cream into every serving plate.

HAPPY EASTER!

Salad “Short Stop”

Submitted by Russian_Cuisine on Sun, 04/01/2018 - 01:23.

Ingredients:

10-11 oz (250-300 f) smoked chicken fillet
3 large tomatoes
3 large egg
¾ cup croutons
Salt, ground pepper, and mayonnaise on your taste

Method:

Cut all ingredients into 1/2”-side cubes.

Stir all ingredients, and serve.

Potato Pies with Fillings

Submitted by Russian_Cuisine on Sun, 03/25/2018 - 20:54.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Vegetable oil for frying

Note:

For fish fillings, use the same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the ground potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Pre-heat 1 tbsp a vegetable oil in a skillet, over a medium heat.

Using 2 tablespoons, portion out four potato pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with more potato pie mixture, and bake, or cook under a lid until golden on both sides.

Serve hot with a sour cream, 1-2 pies per a portion.

Schzhi with Beans

Submitted by Russian_Cuisine on Sat, 03/17/2018 - 16:02.

Ingredients:

14 oz (400 g) beef fillet
11.5 oz (300 g) cabbage, shredded
4 potatoes2 onion
1 carrot
1 bay leaf
7 oz (200 g) canned white beans
2 garlic clove
Juice of 1 lemon
4 lemon slices
Parsley greens, sour cream and salt on your taste

Method:

Wash a meat, put into a sauce-pan, pour a cold water on top, to cover the meat, add a salt, and bring to boil.

Remove a foam some times, and boil for 1 hour over a low-medium heating.

Meanwhile, peel vegetables, and cut into small pieces.

Put a cabbage, and sliced carrots, potatoes, and onions into the sauce-pan, and cook for 20 more minutes.

Take out the meat, cut it into small pieces, and put it back into sauce-pan.

Then, add beans, a chopped garlic, a bay leaf, a lemon juice to a soup, and boil all together for 3 more minutes.

When serve, add a slice of lemon, a pinch of a chopped parsley, and a tablespoon of a sour cream into each serving plate.

Old-Style Solyanka Soup

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:40.

Ingredients:

¼ G (1 L) beef broth
11.5 oz (300 g) salted mushrooms
3-6 tbsp flour
1 medium onion
3-6 tbsp butter

Method:

Bring a broth to boil in a medium sauce-pan.

Chop onions and salted mushrooms thinly, put into the broth.

Stir-fry a flour with a butter, until a butter color turns light-brown.

Add the fried flout into a soup, and stir well.

Boil a the soup for about 3-5 more minutes, then serve.

Note:

This was a basic recipe, so usually this soup was also with carrots, and/or cabbage, fried onions, boiled grains, triple broth, etc.

Rassolnick with Sauerkraut

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:24.

Ingredients:

13.2 oz (350 g) beef
1 large salted cucumber
3.5 oz (100 g) pearl grain
5.2 oz (150 g) sauerkraut
2 carrot
1 onion
2 potato
1 bay leaf
3.5 fl oz (100 mL) cabbage pickle
2 tbsp vegetable oil
Salt and sour cream on your taste

Method:

Soak grains overnight before starting, then dry out, and wash.

Pour 1/3 G (1.5 L) a cold water into a sauce-pan, put a beef, and bring to boil.

Remove a foam when increases, add a bay leaf, and cook for about 40 minutes.

Then, add the grains, and cook for 40 more minutes.

Peel, was, and cut fresh vegetables.

Grate carrots and cucumbers, chop onions and potatoes.

In a pre-heated skillet with a vegetable oil, stir-fry the onions, cucumbers, a sauerkraut, and the carrots for about 10 minutes.

Add a sauerkraut pickle when necessary to avoid burning.

Put all from skillet into sauce-pan, add chopped potatoes into sauce-pan, and boil for 10 more minutes.

Serve hot with a sour cream.

Cabbage with Mushrooms

Submitted by Russian_Cuisine on Sun, 02/18/2018 - 19:56.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms, carrots, a tomato paste, bay leaves, and a pepper into the skillet, and stir well.

Cover skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Cabbage Salad “Kindergarten”

Submitted by Russian_Cuisine on Sun, 02/04/2018 - 17:00.

Ingredients:

17.5 oz (500 g) cabbage
1 English cucumber
2 medium carrot
1 tbsp vinegar
1 tbsp sugar
2 tbsp vegetable oil
1 pinch salt
1 pinch chopped dill

Method:

Peel an onion, a cucumber, and carrots, and chop them thinly.

Chop a cabbage very thinly, and press by hands, to make the cabbage soft.

Stir all vegetables in a salad bowl.

Add a salt, a vinegar, a sugar, a vegetable oil, and a dill into the bowl, and stir thoroughly.

Cover bowl with a lid, and place into a freezer for 2 hours.

Take out, let to warm, and serve.

Salad Meat and Pearl

Submitted by Russian_Cuisine on Sun, 01/21/2018 - 13:08.

Ingredients:

7 oz (200 g) ground meat
7 oz (200 g) pearl barley grain, boiled
1 tbsp vegetable oil
3 tbsp mayonnaise
1/3 tsp salt
1 small onion (2 oz)
3.5 oz cucumber
Vinegar on your taste

Method:

Peel an onion, and chop into small cubes.

Add a vinegar into a dish with the onions, and stir.

Cut a cucumber into thin stripes.

Pre-heat a skillet with a vegetable oil, add a ground meat, and stir-fry the meat, stirring permanently, for about 10 minutes.

Dry out onions, and stir all ingredients together.

Serve immediately.

Note:

If you prefer a rice, you may substitute pearl barley to rice.

Zhar's Salad

Submitted by Russian_Cuisine on Sat, 01/13/2018 - 16:24.

Ingredients:

35 oz (1 Kg) frozen calamari
4 medium potato, boiled
5 egg, hard-boiled
7 oz (200 g) hard cheese
7 oz (200 g) red caviar
2 medium onion
Mayonnaise and spices on your taste

Method:

Put calamari into a boiling salted water, and boil for about 2-3 minutes after the water starts to boiling once more, then dry them out, and put them into a cold water.

Grate a cheese, potatoes (on a large grater), and eggs (on medium grater) separately.

Peel the calamari, and cut them into thin short strips.

Chop the onions, place in a colander, and pour boiling water on top, if the onions are too bitter.

Let to drip.

Collect a salad:

Put a layer of boiled calamari into a salad bowl, and sprinkle with a mayonnaise and a caviar.

Put a layer of onions on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded potato on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded cheese on top, and sprinkle with a mayonnaise and a caviar.

Repeat until you run out of ingredients.

Decorate a salad with a shredded egg yolk and with caviar.

Cover the bowl, and place in a refrigerator at least for 30 minutes.

Serve cold.