Russian_Cuisine's blog

Salad with baked pork and cheese

Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.

Ingredients:

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

Method:

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 .

Milk kisel

Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.

Ingredients:

4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)

Method:

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.

Serve hot.

Note:

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).

Stir sometimes.

After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.

5-minutes varenie is ready.

Sauerkraut's Schi

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
4-5 peppercorn

Method:

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.

Chop greens.

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.

Mushroom Soup “Belarus”

Submitted by Russian_Cuisine on Sat, 10/29/2016 - 14:35.

Ingredients:

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

Method:

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.

Note:

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.

Vinegeret with Beans

Submitted by Russian_Cuisine on Mon, 10/24/2016 - 14:56.

Ingredients:

5.2 oz (150 g) sauerkraut
5.2 oz (150 g) canned bean
4 boiled potato
2 boiled carrot
2 medium boiled beet root
2 medium salted cucumber
2 medium onion
5 tbsp vegetable oil
Salt and sugar on your taste

Method:

Peel potatoes, carrots, beets, onions, and cucumbers.

Press a sauerkraut to remove a sour juice, and cut into 1" length pieces.

Cut all other vegetables into small cubes.

Stir all ingredients, let to sit for about 15 minutes, and serve.

Frozen Cooked Mushrooms

Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.

Ingredients:

3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil

Method:

Clean mushrooms, and cut large ones into quarters.

Put the mushrooms into a large sauce-pan.

Turn a heating to low, and simmer mushrooms in their own juices.

Stir some times.

When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.

Let to cool.

Place cooked mushrooms into 1-portion plastic bags, and freeze.

Use during 6 month when necessary.

Note:

This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.

Millet Kasha with Yellow Turnip

Submitted by Russian_Cuisine on Sun, 10/09/2016 - 18:04.

Ingredients per portion:

1 cup dry millet
1 medium yellow turnip
1/3 cup seedless raisins
2 tbsp butter
Salt and sugar on your taste

Method:

Wash raisins, and soak in a hot water for about 15 minutes, then dry them out.

Wash grains 3-4 times.

Put into a portion pot with a lid.

Peel a turnip, and grate on a large grater.

Stir the turnip and raisins with the millet grains in the pot.

Cut a butter into medium pieces, and stir-in to grains.

Add ½ tsp (or more, or less) a salt, and 2-3 tsp a sugar, and stir well all together.

Pour a boiling water on top, to cover grains on 2” in a height.

Pre-heat an oven to 340 F (170 C).

Cover the pot with the lid, and place into the oven.

Bake for about 30-40 minutes, or until a liquid totally soaks.

Turn the heating off, and let to cool to warm.

Then, take out pot, and serve kasha.

Salted Mackerel - 5

Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.

Ingredients:

1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet

Method:

Take 2 mackerel fillets without skins.

Remove all bones.

Wash the fillets, and dry them out on paper towels.

Take a glass, or an enameled dish with a lid.

Sprinkle first fillet's skin side with ¼ part of a salt.

Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.

Sprinkle second fillet's meat side with ¼ part of salt.

Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.

Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.

Then, take out fillets, and wash them slightly, to remove the salt exceeds.

Dry out on paper towels.

Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.

Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.

Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.

Place in a freezer for 3-4 hours.

Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.

Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.

Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.

Eggplants Baked in Sour Cream

Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.

Ingredients:

1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste

Method:

Peel onions, and chop thinly.

Wash an eggplant, and cut into small cubes.

Place the eggplant pieces into a salted water for 30 minutes.

Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.

Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.

Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.

Simmer all together for 5-7 minutes on a medium heating, then serve.

Note: You may serve it cold also.

Pressed Meat

Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.

Ingredients:

3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste

Method:

Wash a meat, and bring to boil in a salted water that covers the meat.

Boil for about 3-4 hours, depends on a meat weight, with a low heating.

Remove bones and skins, and chop the meat.

Stir chopped meat with greens and spices.

Cover a deep dish with a plastic wrap.

Put the skins over it.

Put chopped meat into the dish evenly, and cover with the plastic wrap.

Place a weight over it.

Let to chill, and set into a refrigerator overnight.

Remove plastic wrap, slice, and serve.

Note:

You may keep pressed meat in refrigerator for up to 1 week.

This is a basic recipe, so you may add your favorite meats, greens, and spices.