Authentic Russian Cuisine

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.

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.

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.

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.

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.

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.

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.

Ingredients:

1/4 G (1 L) sour milk
5.3 oz (150 g) fresh dill greens
5.3 oz (150 g) fresh cilantro greens
5.3 oz (150 g) fresh green onion
3.5 oz radish
7 oz cucumber
Salt and ground black pepper on your taste
1/2 tsp zira spices

Method:

Pre-heat a milk in a sauce-pan, on a low heating to 120-140 F (60-70 C) while a whey separates.

Drain the whey. You will get a yogurt-like consistency content in the sauce-pan.

Wash greens in a cold water, dry out, and chop thinly.

Grate radishes and cucumbers into very thin strips.

Grate a salt, a pepper, and a zira together, and stir-in into the sauce-pan content (suzma).

Stir the chopped greens, then grated radishes, and then grated cucumbers with suzma.

Serve a salad in portion dishes.

Ingredients:

1 can cod liver
2 hard-boiled egg
1 medium apple
1 medium red sweet pepper
5 tbsp steamed rice
Soy sauce on your taste

Method:

Put everything from a can with the cod liver into a salad bowl, and press using a fork to get small liver pieces.

Peel the apple, eggs, and red pepper, remove seeds, and cut separately into small pieces.

Put apple, egg, and pepper pieces into the salad bowl, and stir well.

Put the boiled or steamed rice into salad bowl, stir, then add the soy sauce, and stir all together.

Shape a salad as you like, decorate with cherry tomatoes, or with green salad leaves, and serve.

Ingredients:

4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
1 lemon
2 tsp ground cinnamon

Method:

Cut the pears and lemon into thin short strips (julienne cut, or so).

Put them into an enameled (or glass) stove-safe sauce-pan, pour the sugar on top, shake well, and cover the sauce-pan with a lid.

Let to sit in a room temperature overnight.

Bring to boil on a low heating, and boil for about 20-30 minutes.

Let to chill.

Pour the cinnamon into the sauce-pan, stir well (use a wooden spoon for stirring).

Boil for 30 minutes.

Then, pour a preserve into cans, roll them with lids, and let to cool.

Keep in a room temperature.