russiancuisine's blog

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.

Quick-pickled tomatoes

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.

Turnip puree

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.

Monastery bread

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.

Appetizer/Salad with cabbage

Ingredients:

1 medium cabbage
4 medium carrots
1 garlic
1 medium beet
For brine:
0.25 gallon water (or 1 liter)
1 cup sugar
1 cup 9% vinegar
0.5 cup vegetable oil
2 tbsp salt

Method:

Slice cabbage into thin stripes (size of "angel hairs")
Peel and grate all other vegetables, and mix them with cabbage.
Mix well.
Put in a glass or enameled dish. Press it.
Mix all ingredients for brine in an enameled saucepan, and bring to boil.

Spring salad

Ingredients for 4:

1 English cucumber
4 hard-boiled eggs
1 bunch green onions
4 tbsp sour cream
Salt on taste

Method:

Cut cucumber into thin 1/4 –circle pieces.
Clean and grate eggs.
Cut green onions.
Mix all ingredients together.
Serve immediately.

Apple-Rice Zapekanka

Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.

Fish cutlets

Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.

Julienne a la Russ

Ingredients for 3:

0.75 lb non-fat pork
1 large shallot onion
1-2 oz cheese
4 tbsp mayonnaise
1 tbsp vegetable oil

Method:

Peel onions and cut into short thin strips.
Add vegetable oil to a skillet, heat to medium, put onions on the skillet, and cook until the onions are transparent.
Cut pork into julienne cut (cuts with sizes as a match).
Cover skillet with a lid. Turn heat to low. Cook until the meat is ready (for 10-12 minutes).

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