Chicken Soup with Beans

Submitted by Nobility_Cuisine on Sun, 07/09/2017 - 08:32.

Ingredients:

1 lb chicken fillet
3.5 oz white beans, boiled, or canned
2 carrot
1 medium onion
1 bay leaf
2 garlic clove
Parsley greens
Salt on your taste

Method:

Boil beans with a small amount of a water, a salt, and a bay leaf, for about 5 minutes.

Cut a chicken fillet into medium cubes, and put into a sauce-pan..

Pour 1 L (¼ G) water into the sauce-pan, and bring to boil.

Remove a foam, cover sauce-pan with a lid, and boil for about 10 minutes.

Peel carrots and onions, and chop into small cubes.

Put them into sauce-pan, and boil under lid for 10 more minutes.

Dry out the beans, and put them into sauce-pan.

Chop greens, and press a garlic.

Put the greens and garlic into sauce-pan.

Cook all together for 3-5 minutes.

Let to chill slightly, and serve.

Solyanka with 4 Meats

Submitted by Russian_Cuisine on Sun, 07/09/2017 - 08:19.

Ingredients:

17.5 oz (500 g) brisket
5 oz non-fat beef fillet
3.5 oz chicken fillet
3.5 oz ham
2 onion
3 large gherkin
3 tbsp hot tomato sauce
2 tbsp vegetable oil
1 bay leaf
Salt, pepper, greens, and sour cream on your taste

Method:

Wash meats, put into a sauce-pan. Pour 1/3 G (1.5 L) hot water into the sauce-pan, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel and chop onions, and stir-fry for about 3 minutes with a vegetable oil.

Peel gherkins, and chop into small cubes.

After the meats boil for about 20 minutes, add the gherkins and onions into the sauce-pan.

Boil together for about 5 minutes, then add a pepper, a bay leaf, and a ham, sliced into thin strips.

Boil for about 30 minutes more.

Take out meats, cut into small cubes, and place back into sauce-pan.

Chop greens, and put into sauce-pan.

Serve a soup with a sour cream.

Sturgeon-Vegetable Salad

Submitted by Nobility_Cuisine on Sat, 06/24/2017 - 18:47.

Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.

Then drain, cool, and cut into small slices.

Peel potatoes, and cut into medium cubes.

Cut the apples, cucumbers, and tomatoes in same-size pieces.

Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.

Cover a large flat plate with green salad leaves, and put the salad over them.

Decorate with egg slices, and serve.

Black Prunes Salad

Submitted by Russian_Cuisine on Sat, 06/24/2017 - 18:41.

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in a warm water for 8 hours.

Drain using paper towels, and pit (remove seeds).

Grate walnuts until they turn to paste.

Stuff every prune with walnut paste.

Put in a salad bowl.

Whip sour cream with sugar, add to prunes, and mix carefully.

“Tsar” Schi

Submitted by Nobility_Cuisine on Sun, 06/18/2017 - 06:38.

Ingredients for 4:

1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):

¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Wash meat and ribs.
Make a meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.

Close with a lid and cook for an hour.

Slice sauerkraut thinly and add to broth.

Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)

Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.

Cook for about 15 minutes.

Make a dough: mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.

Cut greens (parsley, dill, celery) and garlic.

Pour soup in 4 pots. Add greens to the pots.

Heat the oven until 360 F.

Roll the dough into 4 parts.

Close pots with dough “lids”.

Bake in the oven for 20 minutes, or until the dough looks golden.

Take out pots from the oven, let stand for 5 minutes, take off “lids”.

Serve with sour cream.

White Okroshka

Submitted by Russian_Cuisine on Sun, 06/18/2017 - 06:28.

Ingredients:

2 medium potatoes
1 L kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt

Method:

Wash and peel potatoes.

Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.

Boil for about 5 minutes, then set heating off.

Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and yolks, and blend. Add potatoes and potato broth into blender, and blend together.

Cut radish into half-rings.

Peel cucumbers, and cut into small cubes.

Cut ham into small cubes.

Grate egg whites.

Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.

Put onions-yolks-potato mix from the blender into the saucepan.

Mix all together well, cover the saucepan with a lid, and place in a refrigerator.

Serve the soup cold.

Note:

This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.

Salad Vinaigrette with Meat and Egg

Submitted by Nobility_Cuisine on Sat, 06/10/2017 - 19:10.

Ingredients:

7 oz (200 g) boiled beef fillet
2 hard-boiled egg
1 medium beetroot
1 medium carrot
3 medium potato
4-5 gherkin
3.5 oz (100 g) sauerkraut
2 tsp spicy tomato sauce
3 tbsp vegetable oil
1 spring onion
Salt on your taste

Method:

Boil a beetroot, a carrot, and potatoes to a readiness.

Chill, peel, and cut all of them into medium cubes.

Cut gherkins and a sauerkraut.

Cut a meat into small cubes.

Blend a vegetable oil and a tomato sauce.

Stir vegetables, the meat, sauerkraut, and gherkins.

Pour a sauce on top, add a salt, and stir well.

Slice eggs into rounds, and cover a salad.

Chop a spring onion, and sprinkle the salad.

Let to sit for about 10-15 minutes, and serve.

Egg-Garlic Stalks Salad

Submitted by Russian_Cuisine on Sat, 06/10/2017 - 19:04.

Ingredients:

4 egg, hard-boiled
2 garlic clove
10 young garlic stalk
1 spring onion stalk
2 tbsp sour cream
2 tbsp mayonnaise (optional)
Salt on your taste

Method:

Peel eggs, and cut them into small cubes.

Chop garlic and spring onions stalks thinly.

Peel a garlic, and press it.

Blend a sour cream and a mayonnaise.

Stir all ingredients together thoroughly.

Chicken Liver with Vegetable Puree

Submitted by Nobility_Cuisine on Sat, 06/03/2017 - 18:45.

Ingredients:

17.5 oz (500 g) chicken liver
7 fl oz (200 mL) whipping cream
2 medium onion
2 tbsp flour
2 tbsp lard
Ground black pepper and salt on your taste

For puree:

½ celery root
3 medium potatoes
1 leek stalk
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp vegetable oil
Salt and ground pepper on your taste

Method:

De-freeze chicken livers if necessary, then wash them, and cut into medium pieces.

Dry out, and roll with a flour.

Pre-heat a skillet with a lard (or a bacon).

Peel onions, cut into small cubes, and stir-fry with the lard for about 5 minutes, on a medium-low heating.

Put the liver pieces into the skillet, and stir-fry for 5-7 minutes more.

Pour a whipping cream into skillet, add a salt and a pepper, and simmer for 10 more minutes under a lid.

Meanwhile, make a vegetable puree.

Peel a celery root, leaks, and potatoes, and cut into medium pieces.

Boil vegetables until a readiness on a low heating, under a lid.

Note: You may cook the vegetables in a microwave.

Blend all puree ingredients together.

To serve, put some tablespoons of puree on a plate, and a portion of cooked chicken livers on top.

Lazy Schi

Submitted by Russian_Cuisine on Sat, 06/03/2017 - 18:40.

Ingredients:

17.5 oz (500 g) white cabbage, shredded
3 potatoes1 tbsp flour
1 tbsp butter
2 tbsp sour cream
Salt on your taste

Method:

Press a shredded cabbage by hands, to make it softer and juicier.

Peel potatoes, wash, and cut them into small cubes.

Put the cabbage into a sauce-pan with a hot water, and bring to boil.

Put the potatoes into the sauce-pan, add a salt, and boil for about 20-25 minutes.

After 20 minutes, stir-fry a flour with a butter in a skillet, and put the fried flour into sauce-pan.

Stir well.

Turn a heating off.

Put a sour cream into sauce-pan, and stir well one more time.

Let to sit for 10 minutes (or more) under a lid, and serve.