russiancuisine's blog

Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.

Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.

Ingredients:

1 radish (or cut ¾ lb – 1 lb)
Honey on taste
Sour cream on taste

Method:

Grate radish.
Mix well with honey and sour cream.
Serve.

Note:

This salad is one of the best anti-flu remedies in Russian cuisine.
Traditionally, Russians use black "margelan" radishes.
But daikon (Japanese radish) is good too.

Ingredients for 4:

4 servings simple yeast blinis
¼ lb sugar
2/3 stick (75 g) butter or margarine
2 lb "Golden Delicious" apples, or other sweet apples
2 tbsp apple wine

Method:

Peel, clean, and cut apples.
Melt butter or margarine in a medium-heated deep skillet.
Add apples to skillet and sugar, mix, then cover with lid, and let simmer for 10 minutes.
After that, remove lid, and let simmer for 10 minutes more.
Add apple wine, and mix well.
Turn heating off.

Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.

Tvorog is one of the most ancient and popular Russian dishes.
It was known in ancient Rome too, and one of philosophers, Columella, said that it is a favorable dish on a rich and poor table.
Tvorog is a well-balanced and useful dish, containing proteins, necessary amino acids, microelements, and vitamins. It is allowed-for-all dish, and it is absolutely necessary for children, because it contains plenty of calcium, and 14%-22% of protein. For a long time, Russians called tvorog "syr", which means "cheese", and even still pancakes with tvorog are named "syrnik".

Ingredients:

1/3 lb buckwheat
2 cups water
1 large shallot onion
2-3 fresh or frozen porcini mushrooms
1 egg
½ tsp salt (optional)
1 tbsp vegetable oil

Method:

Whip egg. Mix egg and buckwheat thoroughly.
Place the mix on a heated skillet and cook, stirring thoroughly.
After 3 minutes, or when the cereals dry, put it in boiling salted water.
Boil with low heating for 15 minutes, or until the water is absorbed by the cereals.
Let sit for 15 minutes.

Ingredients:

2 cups pearl barley
2 large carrots
¼ lb pork fat (or 5 bacon stripes)
½ lb mushrooms

Method:

Wash pearl barley, put in a large saucepan, then add 6 cups of water.
Bring to boil, and boil for 15 minutes.
Cut pork fat into small cubes, fry on a skillet under lid until cuts will transparent.
Grate peeled carrots, and add them to the skillet.
Simmer mushrooms separately for 15 minutes with a few drops of melted fat.

Ingredients for 4:

¼ lb herring fillet
1 large potato
2 eggs
1 shallot onion
2 cucumbers
1 sweet red pepper
¼ lb canned sweet peas
2 medium carrots
Mayonnaise or mayonnaise mixed with sour cream
Cut dill, green onions – for decoration

Method:

Boil potato, carrots, and eggs separately, until ready.
Cool and peel them.
Cut herring fillet onto small cuts.
Grate eggs, cut potato, cucumbers, and carrots into small cubes.

For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.