Authentic Russian Recipes, History, Cuisine of European Nobility
Submitted by Russian_Cuisine on Fri, 07/22/2005 - 22:18.
This recipe is adapted to the modern products available in the United States and Western Europe.
1 can of red (salmon) caviar (available in any East European or Russian ethnic food store for ~$6-8)
~1 dozen crackers (I prefer Breton Multi-grain or Original)
Butter or spread (optional)
Submitted by Russian_Cuisine on Sat, 07/16/2005 - 10:07.
Ingredients for 8:
1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on taste
Grind the meat. Boil the rice until ready.
Submitted by Russian_Cuisine on Sat, 07/09/2005 - 09:58.
Ingredients for 2:
½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)
Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.
Submitted by Russian_Cuisine on Tue, 07/05/2005 - 20:08.
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving
Bring broth or water to boil.
Submitted by Russian_Cuisine on Sun, 06/26/2005 - 12:15.
Ingredients (10-12 pancakes):
1 lb potato, washed, peeled, and shredded
2 tablespoon all-purpose flour
½ teaspoon salt
(optional) 1-2 eggs
Mix all ingredients.
Preheat lightly greased skillet to medium heat.
Put mix on the skillet by table spoon or measure spoon.
Bake until lover side has light brown color, turn, and bake 2-2.5 minutes.
Serve with sour cream, vegetable salsa, or as a garnish for meat or fish.
Note: One of peculiarities of Russian cuisine is flexibility in the ingredients choice.
You can replace potato with zucchini, or shredded, steamed, and cooled carrots, any kind of cabbage, or other vegetable. You can add or not add eggs and spices.
Submitted by Russian_Cuisine on Thu, 06/16/2005 - 22:48.
The recipes on this blog are published under Creative Commons license. That means that you can grab and publish them on your sites as long as you give the proper credit to me. Keeping the signature in the end of each recipe with the link will do just fine.
And if you are an editor of a women’s magazine or other printed publication, you are welcome as well. Just include the signature with a visible URL when using my recipes. Also notice, that the Creative Commons license used on this blog allows commercial use of the recipes.
Submitted by Russian_Cuisine on Mon, 06/13/2005 - 18:24.
Hi, my name is Michelle and I will share with you here authentic recipes of the millennium-old Russian cuisine. When I started to look into the matter, I found that for some reason, Russian cuisine is not really represented in the United States. One of the reasons that I could guess, is that Russians coming to the United States are usually well educated and make a very nice living as professionals. They simply have no reason to open cheap restaurants on every corner and popularize their national recipes.