Russian_Cuisine's blog

Northern Salad

Submitted by Russian_Cuisine on Sat, 11/28/2015 - 15:48.

Ingredients:

1 large cold-smoked mackerel
3.5 oz (100 g) ground cheese
½ tsp freshly ground black pepper
Greens on your taste

Method:

Peel a fish: remove it's skins, fins, head, bones, and innards.

Chop the fish meat into small cubes, and stir with a cheese, peppers, a vegetable oil, and greens.

Cover a salad dish with green salad leaves, put a mixture on top, decorate, and serve.

Note:

As it is usual for Russian cuisine, you may to substitute a mackerel with an other smoked fish, choose cheeses, spices, and greens that you have on your kitchen.

And you may to add another ingredients to this basic recipe, for example, ground hard-boiled eggs, chopped cucumbers, etc.

Liver Salad-Cocktail

Submitted by Russian_Cuisine on Sat, 11/21/2015 - 20:45.

Ingredients:

7 oz (200 g) boiled liver
3.5 oz (100 g) cornichon
3.5 oz (100 g) hard cheese
1 large onion
3.5 oz (100 g) brined mushrooms
2 tbsp vegetable oil
3 tbsp mayonnaise
Salt and spices on your taste

Method:

Peel onions, slice into half-rounds, and stir-fry with a vegetable oil.

Shred other ingredients into thin strips.

Stir the all ingredients together, chill, and serve.

4-Layer Salad – 2

Submitted by Russian_Cuisine on Sat, 11/14/2015 - 18:55.

Ingredients:

7 oz (200 g) boiled chicken fillet
1 medium cucumber
1 hard-boiled egg
2 cup chopped walnut
3 oz (80 g) pitted prune
4 tsp sour cream
4 tsp mayonnaise
1 tbsp chopped dill green
1 tbsp chopped parsley green

Method:

Place prunes into a sauce-pan, pour a cold water to cover prunes, and bring to boil on a low heating.

Boil until the prunes turn soft, then dry out and chill them.

Cut a chicken, a cucumber, and prunes into thin short strips, separately.

Grate an egg.

Put the chicken, cucumber, and prunes into serving glasses as layers.

Sprinkle the every layer with the chopped egg slightly.

Whip a sour cream, a mayonnaise, chopped walnuts, chopped dills, and chopped parsley together.

Pour a whipped mix on a top of every portion, and serve.

Healthy Sausages

Submitted by Russian_Cuisine on Sun, 11/08/2015 - 10:17.

Ingredients:

1 lb (450 g) ground meat (chicken, turkey)
1 egg
3.5 fl oz (100 ml) milk
Salt and spices on your taste

Method:

Blend all ingredients together.

Cut a plastic wrapping film into 3” x 5” pieces.

Put 2 tbsp of a mixture on each piece, roll into a sausage, and tie up the sausage's ends.

Bring to boil ¼ G (1 L) a water, put sausages, and boil for 7 minutes.

Remove films, and serve with any garnish.

Note:

To make sausage's color more red, add a ground beef, up to ¼ of all meat's weight.

Then, boil sausages for about 10 minutes.

Cutlets “Pozharsky”

Submitted by Russian_Cuisine on Sun, 11/01/2015 - 09:18.

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

Remove skin and bones of the chicken.

Grind the meat.

Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.

Whip eggs.

Take about 1/4 lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.

Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side.

You have to fry with butter or margarine.

When all the cutlets are done, place them in a preheated to 190 C (380 F) oven for about 10 minutes.

Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.

Milk sauce is recommended with the vegetables.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
1/2 cup milk
Spices on taste (optional)

Method:

Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears.

Add 1/2 cup of milk to the skillet in a thin stream, mixing thoroughly.

When the sauce becomes a little denser than sour cream, it is ready.

Of course, you may add your favorite spices to the sauce, if you like.

Pour the sauce over cutlets and vegetables in a serving dish.

Serve immediately.

Spicy Beetroots

Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.

Ingredients:

1 lb young beetroots
2 garlic clove
½ medium onion
½ small dried chili pepper (as hot as you like)
2-3 tbsp red wine vinegar
½ tsp coriander seeds
3 tbsp refined vegetable oil
3 tbsp unrefined sunflower oil
Salt on taste

Method:

Peel beetroots, wash, and shred on a medium shredder (or julienne-cut).

Put the shredded beetroots into a large bowl, sprinkle with a salt and a vinegar, and stir.

Let to sit for 5-10 minutes, and shape as “a mountain”.

Grate coriander seeds and a chili pepper coarsely.

Chop garlic cloves and onions thinly.

Put the chopped vegetables and the grated spices on a top of “the mountain”.

Pre-heat a vegetable oil in a skillet, add a sunflower oil, and bring to boil.

When the boiling starts, pour the oils on top of “mountain”, and stir well.

Cover the bowl with a lid, and place in a refrigerator for 30 minutes – 24 hours.

The longer waiting, the best a result is.

Note:

You may use your favorite oils.

You may substitute beets with a carrot, pumpkin, zukkini, or other vegetables.

You may add different vinegars and spices, when you have more experience with this dish.

Pie with Nuts

Submitted by Russian_Cuisine on Sun, 10/18/2015 - 06:38.

Ingredients:

1 lb (450 g) peeled, crushed walnuts (or other nuts)
5.2 oz (150 g) raisins
4 egg
1 cup sugar
3.5 oz (100 g) + 2 tbsp flour
1/3 tsp salt
1 tbsp butter

Method:

Put nuts into a large bowl.

Add raisins (or other dried berries, or their mix).

Blend eggs and a sugar until the sugar dissolves.

Pre-heat an oven to 390 F (180 C).

Put a flour and a salt into the bowl with the nuts and raisins, and pour the blended eggs.

Stir well.

Cover a baking dish with a foil, or with a baking paper, rub the foil with a 1 tbsp butter, and sprinkle with 2 tbsp flour.

Put our mixture evenly on the sheet, and bake for about 40 minutes.

Let to chill before slicing.

Best with a coffee.

Mushroom Soup with Barley

Submitted by Russian_Cuisine on Sat, 10/10/2015 - 17:29.

Ingredients:

3.5 oz (100 g) dried mushroom, porcini is preferable
1 large onion
1 medium carrot
2 medium potato
1 cup Pearl grain
2 tbsp butter
Salt, pepper, sour cream and greens on your taste

Method:

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Break mushrooms into small pieces, put into a medium sauce-pan, and add 1/3 G (1.5 L) of a cold water.

Set the sauce-pan aside.

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Meanwhile, take out mushrooms, wash, and cut into medium pieces.

Strain a mushroom infusion into a large bowl through cheesecloth.

Peel and wash vegetables.

Cut onions and carrots thinly, and cut potatoes into medium peaces.

Heat a thick-bottom sauce-pan over medium heating, put a butter, and then carrots and onions.

Stir-fry for about 10 minutes, then add the mushrooms, and stir well.

Pour the mushroom infusion into the sauce-pan with vegetables and mushrooms, bring to boil, and let to boil for about 5 minutes.

Dry out the pearl grains, wash under warm water, and put grains and potatoes into sauce-pan with vegetables and mushrooms.

Boil until potatoes turn soft (for about 15 minutes), add the salt and pepper, and stir, and turn the heating off.

Let to sit under a lid for 10 minutes.

Chop greens.

Serve a soup with 1 tsp greens and 1 tbsp sour cream per portion.

Family-size Classic “Grated” Pie

Submitted by Russian_Cuisine on Sun, 10/04/2015 - 05:57.

Ingredients:

2 pack margarine
4 egg
1 cup sugar
Pinch of salt
½ tsp baking soda
½ tsp vinegar
Flour

For stuffing:
Any of thick, sour preserve, or jam, or fresh fruits (plum, peach – 2.5-3.5 lb)

Method:

Melt a margarine, and chill.

Blend eggs and a sugar until getting an even consistency in a large deep dish.

Stir a soda with a vinegar, and add a foam into the dish.

Add the margarine, a salt, and a flour into the dish, to get a not very thick dough.

Stir all together fast, divide the dough into 3 parts, and set dough pieces in a freezer.

Pre-heat an oven to 390 F (180 C).

Grate 2 dough pieces on a baking sheet, and place the sheet into the oven for about 7-10 minutes.

Spread a jam, or preserves over a baked layer evenly.

Grate the third piece of dough over the jam, and bake for 40 more minutes.

Slice and serve hot.

Note:

If you cook with fresh fruits, then put halves or quarters of them on the baked layer, and sprinkle with sugar before a grating of third part of dough on top.

Take 3-5 tbsp sugar for plums, 1-2 tbsp for peaches, 1-2 tbsp for sweet berries, and 2-3 tbsp for sour berries.

Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.

Ingredients:

36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil

Method:

Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.