Blog posts

Schi "Valaam"

Ingredients:

1 l water (or 0.25 g)
2 tbsp dried mushrooms
1 lb fresh mushrooms
1 lb green cabbage
1 medium shallot onion
1 tbsp grated parsley root
1 tbsp all-purpose flour
6 black peppers
2 bay leaves
2 tbsp cut parsley and dill greens

Method:

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.

Fish pate

Ingredients:

0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar

Method:

Cut trout fillet, put in a blender, and blend.
Take out of blender, put in a dish, and mix with 0.25 lb whipped cream.
Cut steelhead fillet, put in a blender, and blend.
Take off from blender, put in a dish, and mix with 0.25 lb whipped cream.
Cover the bottom of a ceramic form with foil. Put trout puree in the form.

Fish julienne from pikeperch

Ingredients for 4:

0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
3 eggs
Salt and pepper on taste

Method:

Wash mushrooms (or wipe with wet cloth).
Cut into julienne cuts.
Wash fillets. Cut into small pieces.
Pre-heat skillet with butter and cook mushrooms until ready (for about 10 minutes).
Add salt and fillet cuts to mushrooms, mix. Put the mix in julienne dishes.

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.

Tvorog Zapekanka

Ingredients:

2.5 lb tvorog
3 eggs
0.5 lb dried raisins
Sugar
Vanilla
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)

Method:

Knead dough with tvorog, sugar, vanilla, and 2 eggs.
Add flour, and knead the dough once more, until even consistency.
Soak raisins in hot water for 1 hour.
Add raisins to dough, mix.
Grease the baking form with butter.

“Boyarin” Salad

The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 lb) salt mushrooms
5 hard-boiled eggs

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.

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