Russian_Cuisine's blog
Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.
Ingredients:
7 oz (200 g) baked pork
5.2 oz (150 g) any cheese
3 hard-boiled egg, peeled
Chopped greens on your taste
Pinch of salt
3 tbsp mayonnaise, or other white sauce
Green salad leaves, to tear
Method:
Slice a piece of a baked pork into thin short strips.
Grate cheese on a large grater.
Chop hard-boiled eggs thinly, and sprinkle with a salt.
Stir all ingredients, and serve over leaves of a green salad .
Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.
Ingredients:
4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)
Method:
Pour 3 cups a milk into a sauce-pan, and bring to boil on a low heating.
Put a sugar into the boiling milk, and stir to sugar dissolving.
Stir a starch and 1 cup milk to an even consistency.
Pour the starch mix into the boiling milk, and boil stirring for about 3 minutes.
Add a vanilla, and a syrup, stir well, and turn the heating off.
Serve hot.
Note:
You may do not add sugar and syrup, but serve with 5-minutes varenie.
5-minutes varenie method: Clean any fruits, remove seeds if necessary, and place into an enameled dish for about 7 hours.
Pour a sugar on top (1 part sugar to 2 parts fruits).
Stir sometimes.
After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.
5-minutes varenie is ready.
Submitted by Russian_Cuisine on Sun, 11/06/2016 - 14:33.
Ingredients for 8:
17.5 oz (500 g) sauerkraut
17.5 oz (500 g) beef with bone
4 medium potato
2 medium carrot
2 small onion
2 tbsp tomato paste
1.7 oz (50 g) celery root, shredded
2 tbsp butter
5 dill stalk
5 parsley stalk
3 garlic clove
1-2 bay leaf
1 tbsp vegetable oil
2 tbsp flour
1 pinch dill seed
1 pinch cumin seed
4-5 peppercorn
Method:
Bring to boil ½ G (2 L) water in a sauce-pan, put a meat, and bring to boil.
Remove a foam.
Peel onions and carrots, and shred them separately.
Put ½ the shredded vegetables (onions, carrots, and a celery root) into the sauce-pan, turn a heating to low, and boil for 1.5 hour.
Meanwhile, cur a sauerkraut into short strips.
Melt the 1 tbsp butter in a thick-bottom sauce-pan, put the sauerkraut, 1 tbsp a flour, 1 tbsp a tomato paste, and cumin seeds, stir well, and simmer for about 30 minutes under a lid.
Pre-heat a vegetable oil in a skillet, put dill seeds, the carrot and onion leftovers into the skillet, and stir-fry for about 5 minutes.
Then, add the tomato paste leftover, stir, and cook for about 7 minutes together.
Peel potatoes, wash, and cut into small cubes.
Chop greens.
Press a garlic.
Cut the meat into small pieces, and strain a meat broth into a clean sauce-pan.
Put meat pieces and the potato cubes into the broth, bring to boil, and boil for about 10 minutes.
Meanwhile, stir-fry 1 tbsp the flour with 1 tbsp the butter, until a nice aroma increases.
Put all ingredients but bones into the broth, bring to boil, and boil for about 5-10 minutes (add a salt if you like).
Let to sit under a lid for about 30 minutes.
Serve with 1 tbsp sour cream.
Submitted by Russian_Cuisine on Sat, 10/29/2016 - 14:35.
Ingredients:
2 lb (about 1 Kg) fresh mushroom
1/3 G (1.5 L) water
2 – 4 bay leaf
10 black peppercorn
1 tsp vegetable oil
1 can white bean
1 large onion, chopped
1 large carrot, thinly ground
1 parsley root (or 5-6 oz celery root), thinly ground
3-5 tbsp lard, or 3.5 oz bacon
2 tbsp wheat flour
3-5 tbsp chopped dill
Sour cream, salt, and ground pepper on your taste
Method:
Clean mushrooms, wash, and cut their cups into quarters, and slice their legs across.
Put the mushrooms into a large sauce-pan, pour 1/3 G water into the pan, add a vegetable oil, bay leafs and peppercorns, and turn a heating on.
When a boiling starts, turn the heating to low, and boil for about 1 hour under a lid.
Note:
You need to add the vegetable oil to keep mushroom's aroma.
If you take fresh beans, not canned, then boil them in another sauce-pan for 1 hour too.
Meanwhile, melt a lard in a large skillet, put onions, mushrooms, and other roots into the skillet, and stir-fry with medium heating until a softness.
Then, add a flour into skillet, stir well, and stir-fry until color of flour turns dark-brown, and a fresh bread aroma increases.
Wash the beans under a cold water, and put them into sauce-pan with mushrooms.
Put everything from the skillet into sauce-pan with mushrooms.
Bring to boil, and turn the heating off.
Put a chopped dill into sauce-pan, cover with a lid, and let to sit for about 10 minutes.
Serve a soup with 1 tbsp a fresh sour cream per portion, and with a sliced fresh bread.
Submitted by Russian_Cuisine on Mon, 10/24/2016 - 14:56.
Ingredients:
5.2 oz (150 g) sauerkraut
5.2 oz (150 g) canned bean
4 boiled potato
2 boiled carrot
2 medium boiled beet root
2 medium salted cucumber
2 medium onion
5 tbsp vegetable oil
Salt and sugar on your taste
Method:
Peel potatoes, carrots, beets, onions, and cucumbers.
Press a sauerkraut to remove a sour juice, and cut into 1" length pieces.
Cut all other vegetables into small cubes.
Stir all ingredients, let to sit for about 15 minutes, and serve.
Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.
Ingredients:
3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil
Method:
Clean mushrooms, and cut large ones into quarters.
Put the mushrooms into a large sauce-pan.
Turn a heating to low, and simmer mushrooms in their own juices.
Stir some times.
When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.
Let to cool.
Place cooked mushrooms into 1-portion plastic bags, and freeze.
Use during 6 month when necessary.
Note:
This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.
Submitted by Russian_Cuisine on Sun, 10/09/2016 - 18:04.
Ingredients per portion:
1 cup dry millet
1 medium yellow turnip
1/3 cup seedless raisins
2 tbsp butter
Salt and sugar on your taste
Method:
Wash raisins, and soak in a hot water for about 15 minutes, then dry them out.
Wash grains 3-4 times.
Put into a portion pot with a lid.
Peel a turnip, and grate on a large grater.
Stir the turnip and raisins with the millet grains in the pot.
Cut a butter into medium pieces, and stir-in to grains.
Add ½ tsp (or more, or less) a salt, and 2-3 tsp a sugar, and stir well all together.
Pour a boiling water on top, to cover grains on 2” in a height.
Pre-heat an oven to 340 F (170 C).
Cover the pot with the lid, and place into the oven.
Bake for about 30-40 minutes, or until a liquid totally soaks.
Turn the heating off, and let to cool to warm.
Then, take out pot, and serve kasha.
Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.
Ingredients:
1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet
Method:
Take 2 mackerel fillets without skins.
Remove all bones.
Wash the fillets, and dry them out on paper towels.
Take a glass, or an enameled dish with a lid.
Sprinkle first fillet's skin side with ¼ part of a salt.
Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.
Sprinkle second fillet's meat side with ¼ part of salt.
Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.
Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.
Then, take out fillets, and wash them slightly, to remove the salt exceeds.
Dry out on paper towels.
Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.
Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.
Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.
Place in a freezer for 3-4 hours.
Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.
Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.
Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.
Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.
Ingredients:
1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste
Method:
Peel onions, and chop thinly.
Wash an eggplant, and cut into small cubes.
Place the eggplant pieces into a salted water for 30 minutes.
Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.
Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.
Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.
Simmer all together for 5-7 minutes on a medium heating, then serve.
Note: You may serve it cold also.
Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.
Ingredients:
3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste
Method:
Wash a meat, and bring to boil in a salted water that covers the meat.
Boil for about 3-4 hours, depends on a meat weight, with a low heating.
Remove bones and skins, and chop the meat.
Stir chopped meat with greens and spices.
Cover a deep dish with a plastic wrap.
Put the skins over it.
Put chopped meat into the dish evenly, and cover with the plastic wrap.
Place a weight over it.
Let to chill, and set into a refrigerator overnight.
Remove plastic wrap, slice, and serve.
Note:
You may keep pressed meat in refrigerator for up to 1 week.
This is a basic recipe, so you may add your favorite meats, greens, and spices.
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