Russian_Cuisine's blog

Cheese-n-Egg Salad

Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.

Ingredients:

11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste

Method:

Freeze a melted cheese, then grate on a small grater.

Grate eggs on the same grater.

Press a garlic.

Stir all ingredients well, and set in a refrigerator for 15-20 minutes.

Then, decorate on your taste, and serve.

Sorrel and Spinash' Shchi

Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.

Ingredients:

1.5 lb (600-700 g) young sorrel and young spinach
3 carrot
2 onion
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste

Method:

Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.

Grate carrots, and put into the boiling water.

Add mushrooms, a barley flour, and chopped dills.

Cook until mushrooms are ready.

Strain the bullion.

Chop mushrooms and an onion, and stir-fry with a butter and a flour.

Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.

Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.

Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.

Bring to boil all together, and turn the heating off.

Serve with a sour cream and the chopped dill.

Cheese Casserole with Beet Greens

Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.

Ingredients:

3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil

Method:

Wash beet greens, dry out, and chop thinly.

Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.

Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.

Dry out the boiled greens on paper towels.

Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.

Add a flour and a sugar, and whip for 2 minutes more.

Pre-heat an oven to 370 F (180 C).

Sprinkle a large baking dish with a vegetable oil.

Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.

Bake for about 50 minutes, and serve immediately when ready.

Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.

Ingredients:

2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste

Method:

Shred a cucumber.

Chop dills, onions, and eggs.

Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.

Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.

Note:

You may use only the kvas, or the kefir, or the mixture of them.

Beef Rolls

Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.

Ingredients:

1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste

Method:

Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.

Let to sit.

Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.

Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.

Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.

Pre-heat a skillet with a lard on a medium-high heating.

Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).

Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.

Simmer until a readiness, and serve with boiled vegetables on your taste.

Herring Salad – 5

Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.

Ingredients:

2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)

Method:

Boil carrots and beets separately, until a readiness.

Meanwhile, peel herrings, take fillets, and cut into small cubes.

Place them into a large bowl, and set aside.

Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.

Let to sit 1 minute, and dry out the onions.

Put onions into the bowl with the herrings, and stir well.

Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.

Stir well, add a dressing, and stir one more time.

Set into a refrigerator for 2 hours, then decorate and serve.

For decoration, use chopped greens, corns, decorative carrot cuts, etc.

Salad “Julia”

Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.

Ingredients:

1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste

Method:

Cut brined pickles and tomatoes into small cubes, and let to drip.

Cut potatoes and chicken fillets into medium cubes.

Shred eggs and fresh cucumbers.

Chop greens.

Cover a salad bowl with salad leaves.

Stir all other ingredients, and put on top.

Serve immediately.

Home-Made Salted Herring – 3

Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.

Ingredients:

2 medium herring
1 cup (250 mL) boiled and chilled water
3 gv.
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn

Method:

Peel a fish, and cut into medium slices.

Dissolve a salt and a sugar in a water.

Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.

Cover the can, shake, and place in a refrigerator for 36 – 48 hours.

To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.

Buckwheat a la Trademan

Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.

Ingredients:

1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 onion
1 carrot
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water

Method:

Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.

Peel and chop onions and carrots.

Peel and press a garlic.

Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.

Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.

Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.

Simmer under a lid until all ingredients are ready.

Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.

Remove bay leaves, and serve.

Verguns

Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.

Ingredients:

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

Method:

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.