Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.
8.7 oz (250 mL) kefir
2.5 cup flour
2.5 oz (70 mL) + 1.5 cup for frying vegetable oil
1 tbsp vodka
2.5 – 3.5 oz (70-100 g) sugar
1 pinch salt
1 tsp baking soda
Pour a kefir into a sauce-pan, add a 2.5 oz vegetable oil, a vodka, and bring to boil (but do not boil!) with a stirring.
Stir all dry ingredients in a bowl, and pour a hot kefir mix into the bowl, stirring permanently.
Knead a dough while a consistency becomes even.
Roll the dough into a ball, cover with a plastic wrap, and let to sit for 30 minutes.
Roll out dough into thin round, cut into rectangles.
Make a cut in a middle of every rectangle, and turn one half of rectangle through other one.
Pre-heat the vegetable oil in a deep skillet, and fry verguns for about 2-3 minutes per side.
Dry on paper towels, and serve.
Submitted by Russian_Cuisine on Sun, 05/15/2016 - 05:39.
1 oz (~ 30 g) gelatin
3 tsp dry paprika
1 tsp khmeli-suneli
Other spices (optional)
Salt and freshly ground pepper on your taste
Cut all meats, without bones and skins, into medium-size pieces.
Add all spices, stir, and set into a refrigerator for 2 hours.
Take any hard food box with a foil inside (milk pack, for example), cut-off a top, and press all meats into it.
Sprinkle with a gelatin on top.
Pour 1/4 - 1/2 G (1-2 L ) warm water in a sauce-pan, and set the box into the water.
Water level in sauce-pan should be higher than meat level in the pack.
Place a saucer on top of the box.
Bring water to boil on a very low heating.
Boil with low heating for 1 hour.
Then, take out the box, and set in a room temperature to chill.
After that, put the box into a refrigerator for 3-5 hours, or even longer.
To serve, cut-off the box, place a saltison on a large plate, and slice with a very sharp knife.
Submitted by Russian_Cuisine on Sun, 05/08/2016 - 05:39.
1 smoked chicken breast
1 large onion
3.5 oz (100 g) any hard cheese
1 hard-boiled egg
1 tbsp mayonnaise
Salt and pepper on your taste
1 tbsp lemon juice
Greens on your taste – parsley, coriander, celery, shnitt, dill - (optional)
Peel the onions, and cut into medium cubes.
Place in a can, pour the lemon juice on top, and stir.
Cut the chicken fillets into medium cubes.
Cut the cheese into medium cubes.
Chop the greens and onions together, add the 1 tsp mayonnaise, and stir well.
Place chicken fillet on a bottom of a salad bowl, and sprinkle with mayonnaise.
Place drained onions over chicken evenly, and sprinkle with mayonnaise.
Place cheese cubes over onions evenly, and sprinkle with mayonnaise.
Put the egg-greens mixture on top.
Submitted by Russian_Cuisine on Sun, 05/01/2016 - 06:30.
Ingredients for 10:
1 lb (450 g) unsalted butter
2 lb (900 g) dry cottage cheese
2 cup sugar
7 egg yolks
1/2 lb (230 ml) whipping cream
1 cup seedless white raisins
1/2 cuo mixed candied fruits, chopped
1 tsp almond extract
1 tsp vanilla extract
Piece of cheesecloth
Warm the butter until soft.
Whip the egg yolks, add the sugar, and whip together.
Then, add butter, and whip together.
Force the cottage cheese through a strainer, gradually add it to a butter-egg-sugar
mixture, and blend very thoroughly.
Whip the cream, and add it as the fruit and flavorings.
Take a mild with holes in the bottom.
Line a mold with a cheesecloth, fill the mold with the cheese mixture.
Put a weight on top (a can, for example), and let to drip a paskha in a refrigerator for 1-2 days.
Slice, and serve.
Submitted by Russian_Cuisine on Sat, 04/23/2016 - 18:59.
1 lb (450 g) frozen string beans
3 tbsp melted butter, or margarine
Fresh greens (basil, parsley, and coriander) on your taste
Salt and spices on your taste
Pre-heat an oven-safe skillet on a medium heat, add 1 tbsp margarine, ½ cup a boiling water, beans, and chopped onions.
Stir, cover with a lid, and simmer for about 30 minutes.
At the end of this time, sprinkle the beans with chopped greens (parsley, coriander, basil), spices, and simmer for 4-5 minutes more.
Meanwhile, pre-heat an oven to 400 F (190 C).
Whip eggs, and pour over simmered beans.
Bake for about 20 minutes.
Take the skillet out, slice beans into portions, and pour a little of a melted margarine on top of each portion.
Submitted by Russian_Cuisine on Sat, 04/16/2016 - 16:43.
3 fresh egg
2/3 cup milk
Salt on your taste
½ G (2 L) boiling water
Whip eggs in a deep dish until a foam increases.
Add a milk and a salt, and whip 3-5 minutes more.
Take 2 plastic bags from a food grade and heat-resistant plastic, and insert one bag into another one.
Pour a whipped mixture into the inner bag, and tie bags tightly.
Put bags into a boiling water, and boil for 10 minutes.
Remove bags on top of a portion dish.
Omelette is ready.
This is a basic recipe, so you may add another ingredients (mushrooms, onions, etc.).
In this case, the boiling should be longer (up to 30 minutes).
You may boil several portions in a time, just take more water.
Submitted by Russian_Cuisine on Sun, 04/10/2016 - 14:57.
1 small head cabbage, white, green, Chinese, or
1 English cucumber
5-7 stalk parsley
5 garlic clove, or 5 stalks green onion
Salt on taste
2 hard-boiled egg, optional
3-4 tbsp vegetable oil
Shred a cabbage.
Press it by hands if it is too hard.
Shred, or chop thinly all other vegetables.
Stir all vegetables, add a vegetable oil, a salt, and the ground eggs, and stir one more time.
Submitted by Russian_Cuisine on Mon, 04/04/2016 - 05:27.
2 lb (~ 1 Kg) pork fillet (carbonad)
2 tbsp mayonnaise
1 tbsp hot tomato sauce
1 tsp Dijon mustard
Salt and spices on your taste
Wash a carbonad, dry out, and set aside.
Blend a mayonnaise, a tomato sauce, a mustard, and spices into an even mixture.
Spread the mixture on the carbonad, put into a plastic bag, and refrigerate overnight.
Cover a baking sheet with a piece of a foil.
Put a baking paper's piece over the foil, and place carbonad over paper.
Make “a roof” from another piece of foil, and cover carbonad with it.
Pre-heat an oven to 390 F (190 C), and place the baking sheet into the oven.
Bake for about 50 minutes.
Then, remove the foil roof, and bake for 20 minutes more.
Slice, and serve with an any proper garnish.
It is good as hot as cold.
Submitted by Russian_Cuisine on Sun, 03/27/2016 - 05:39.
3 medium boiled beet
1 large orange
2-3 tbsp vegetable oil
Salt and ground black pepper on your taste
Peel beets, and grate on a medium grater.
Sprinkle with a salt, a pepper, a vegetable oil, and with other favorite spices if you like.
Peel oranges, cut every piece into 3-5 parts.
Stir the beets and oranges, let to sit, and serve.
Submitted by Russian_Cuisine on Sun, 03/20/2016 - 07:28.
2 pack oatmeal
7 oz (200 g) flour
Pinch of salt
11.5 fl oz (300 ml) milk
4.7 fl oz (120 ml) lukewarm water
1 tbsp vegetable oil
1 tsp brown sugar, or vanilla sugar
Make 2 portions an oatmeal by instructions, and set aside.
Whip 3 eggs with a pinch of a salt, and add a flour continuing whipping.
Mix a milk and a water, and pour into egg-flour mixture, continuing whipping until an even consistency.
Pre-heat a skillet with some drops of a vegetable oil, and bake blinis.
Whip 2 eggs.
Put 1 blin on a bottom of a baking dish, spread by oatmeal, and sprinkle with whipped egg.
Continue until you run out of ingredients.
Spread a top with the whipped egg leftovers.
Pre-heat an oven to 320 F (160 C), and bake blinnitsa for a gold crust on top, for about 10-15 minutes.
Take out from the dish, sprinkle with a sugar, slice, and serve.
You may substitute oatmeal with other ready kasha (cereal), add your favorite spices, nuts, dried fruits and berries. This is just a basic recipe.