Russian_Cuisine's blog

Lobio

Submitted by Russian_Cuisine on Sat, 05/06/2006 - 11:33.
Ingredients:

0.5 lb beans
0.5 g water
1 shallot onion
1 garlic head
1 cup peeled walnuts
1 tbsp vegetable oil
Black pepper, red pepper, "kchmeli-suneli" (traditional Georgian spice mix^ Koriander, laurel leaves, karaway seeds, dried basil, onion, garlic) on taste

Method:

Soak ½ lb of dry beans (red or white) for 6-8 hours.
Put in a saucepan, pour 0.5 G water, and boil with low-heating until the beans are ready.
This can take 3 hours. Stir occasionally.
Add boiling water when necessary, because beans have to be covered with water all the time.
After the beans are ready, press them but not until puree consistency.
Add "kchmeli-suneli", a classic Georgian mix of spices , and mix.
Grate walnuts, and add to mix.
Press garlic, and add to mix.
Add grated black pepper and red hot pepper.
Peel onions and cut them into cubes, and add to mix.
The consistency of ready lobio is similar to very thick soup.

Note:
Lobio is one of most traditional dished of Georgian cuisine, and it was adopted in the Soviet Union by many homemakers. As every classic dish, it has a lot of variations: with tomato, and so on.

Meat-egg salad

Submitted by Russian_Cuisine on Sat, 04/29/2006 - 11:01.
Ingredients for 2:

3 eggs
1 large shallot onion
0.5 lb beef
2 tbsp vegetable oil
½ tsp salt
Pepper, mayonnaise on taste

Method:

Whip 3 eggs with 1/3 tsp salt.
Cook thin crepes from whipped eggs on a preheated skillet.
Roll them tightly and set them aside.
Make a julienne cut of beef, fry it for 3-4 minutes on a pre-heated skillet with vegetable oil, stirring occasionally.
Peel and cut onions into half-rings, fry them on a pre-heated skillet until gold color.
Slice crepe rolls into thin cuts.
You have to get same volume of cut egg crepes as beef and onions together.
Mix them.
Add salt, pepper, and mayonnaise on taste. This is the filling salad for cold weather. Serve warm.

Monastery Pie

Submitted by Russian_Cuisine on Sat, 04/22/2006 - 11:15.
Ingredients:

200 g (1 cup) strong warm tea
8 full tbsp flour
3 tbsp vegetable oil (refined)
100 g (0.25 lb) sugar
3 tbsp thick fruit preserves, preferably sour
1 tsp baking soda + 1 tbsp vinegar, or baking powder
Spices: Vanilla, cinnamon, a little cardamom and ginger
Optional: Raisins, crushed nuts, dried fruits

Method:

Mix tea, flour, sugar, oil. Pour vinegar over baking soda, and allow "foam" to fall into the dough, add spices, nuts, raisins, preserves, and cut fruits, then make the dough.
It has to have thick sour cream’s consistency.
Pre-heat an oven to 390º F.
Put the dough in round-shape oven-safe dish, and bake for 20 minutes.
Check if the pie is ready with wooden stick.

Note:
This pie is fast.

Potato "galuschki"

Submitted by Russian_Cuisine on Sat, 04/15/2006 - 10:30.
Ingredients for 4:

5 large potatoes
2 tbsp all-purpose flour
2 medium shallot onions
Greens, salt, and red pepper on taste
1 tbsp vegetable oil

Method:

Peel onions, cut into small cubes, and fry with oil until gold color.
Boil and peel 2 potatoes, and make puree with them and flour, pepper, and fried onions.
Peel 3 potatoes, grate them, and add to the dough. Continue kneading the dough until even and elastic consistency.
Boil ½ g water (or vegetable broth). Using 2 dessertspoons, separate half-sphere galuschki, and put them into water.
Boil for 4-5 minutes, and remove from the sauce-pan with a skimmer
Put them on a serving dish, sprinkle with vegetable oil and cut greens.

Note:
Galuschki is mainly an Ukrainian dish, but it is so tasty that all Slavic home makers cook them sometimes.

Borscht with whitebaits a la Pskov

Submitted by Russian_Cuisine on Sat, 04/08/2006 - 14:30.
Pskov is one of the most ancient and beautiful Russian North-West cities, included in "The Gold Ring of Russia". The city started on the junction of the Great River and Pskova River, and it is known in chronicles since 860-s years AD. The chronicles tell that the famous duchess Olga was born in 893 AD in Izborsk stronghold, near Pskov.

Ingredients for 4:

2 medium beets
¾ lb sauerkraut
1/3 lb dried whitebaits (young fish)
1 carrot
2 shallot onion
2 tbsp tomato paste
1 tsp sugar
2 tbsp butter
1,5 tsp 3% apple vinegar
4 tbsp sour cream
Dill and parsley on taste

Method:

Put whitebaits in boiling water, boil on low heating for 40 minutes.
Take out the fish.
Cook borscht with sauerkraut by traditional recipe.
Cut greens.
To serve, put the whitebaits in serving plates, add borscht, put 1 tbsp sour cream, and sprinkle with the greens.

Basket with potatoes

Submitted by Russian_Cuisine on Thu, 04/06/2006 - 09:39.
Basket with potatoes

Ingredients for 4:
8 medium potatoes
0.5 lb mushrooms
2 large onions
2 tbsp vegetable oil
Salt, pepper on taste

Method:
Peel potatoes. Cut out the center.
Boil the potatoes.
Peel onions, clean mushrooms.
Cut mushrooms and 1 shallot onion into small cubes.
Fry with 1 tbsp oil for about 10 minutes, stirring occasionally.
Make puree from the boiled potato centers, and mix well with fried onions and mushrooms. Put this stuffing into the boiled potato baskets, and place in a wide, low saucepan.
Fry second shallot onion with 1 tbsp oil.
Pour boiling water into the saucepan to cover potatoes until 1/3 of their height.
Put fried onions over the potatoes.
Place the saucepan (or other oven-safe dish) with potatoes into an oven pre-heated to 390º F.
Bake for about 30 minutes.
Serve hot with marinated vegetables (cucumbers, tomatoes, cabbage, etc.).

Quick-pickled cabbage

Submitted by Russian_Cuisine on Sun, 03/26/2006 - 23:22.
Quick-pickled cabbage

1 cabbage head
5 carrots
3 garlic cloves
1 tbsp salt
Greens on taste

Method:
Separate the cabbage head into leaves. Put them in boiling water for 3-4 minutes.
Drain cabbage.
Peel and grate carrots (or make julienne cut).
Cut greens and grate garlic.
Mix carrots, greens, and garlic.
Cover 1 tbsp of this mix in cabbage leaf, put in a glass or enameled dish.
Continue until you are used up all the leaves and mix.
Boil 1 L (1/4 g) of water with 1 tbsp salt.
Pour over the cabbage rolls. Cool and place in a refrigerator.
It will be ready in 2 days.

Note:
Some naxt weeks are fast ones, so I will give you Russian fast recipes.

Quick-pickled tomatoes

Submitted by Russian_Cuisine on Sat, 03/18/2006 - 09:21.
Ingredients:

Tomatoes
3 cups water
4 tsp salt
1 tsp sugar
4-5 ml 70% vinegar
4 bay leaves
12 black peppers
5 spicy peppers
1 small hot pepper

Method:

Put salt, sugar, all the peppers, and bay leaves, in a wide saucepan salt, sugar, all the peppers, and bay leaves, and pour water and vinegar.
Mix and bring to boil.
Stick tomatoes through the fruit-stem with a thin sharp knife.
Put tomatoes in 1 layer in the saucepan for 3 minutes to boil, turn carefully after 1,5 minutes.
After 3 minutes, take the tomatoes off the saucepan and put them in a glass can.
Put the next portion of tomatoes in the saucepan with boiling brine for 3 minutes.
Continue, until the can is full.
Then, pour hot brine in the can, cover, and set in any place at room temperature overnight.

Note:

Do not worry that the tomato skin will crack; it does not exert influence on the pickled tomatoes’ taste.
Pickled vegetables, fruit, and mushrooms are extremely popular in Russian cuisine.
They are used to make various garnishes for meat, or to fish, or just to grains or potatoes on a fast day.

Turnip puree

Submitted by Russian_Cuisine on Mon, 03/13/2006 - 08:30.
Ingredients:

1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste

Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.

Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400º F over boiling water.

Note:

You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.

Monastery bread

Submitted by Russian_Cuisine on Mon, 03/06/2006 - 10:30.
Ingredients:

1 cup flour
1/3 cup boiled vegetables (carrots, beets, pumpkin, etc.)
Sparkling mineral water (or water with baking soda)

Method:

Mix all ingredients, knead dough. Shape into a round bread.
Sprinkle the baking sheet with 1 tbsp flour.
Place bread in an oven pre-heated to 390-400º F and bake for about 35 minutes.

Note:

You can use grated and pressed vegetables instead of boiled ones.
This bread does not contain yeast, so it is good up to 10 days.
Do not put too much water, or your bread will feel like chewing gum.
Sometimes, this bread is called "Long-life bread", because it helps maintain the stomach’s health.