Kohlrabi Salad

Submitted by Russian_Cuisine on Sat, 07/21/2007 - 10:40.
Ingredients:

1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste

Method:

Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Sorrel – Fish Soup-Cream

Submitted by Nobility_Cuisine on Sat, 07/21/2007 - 10:38.
Ingredients:

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter

Method:

Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.
Place fish in the saucepan, and boil until readiness (12 – 17 minutes) on low heating.
Remove fish from the saucepan carefully; pour the oatmeal into the saucepan, and add salt and pepper on taste.
Bring to boil on low heating; put washed sorrel leaves in the saucepan, and boil until the oatmeal is ready.
Sift the broth. Make puree from the boiled oatmeal, sorrel, carrots, and add this puree into the broth.
Bring to boil, and turn the heating off.
Add butter, and stir well.
Serve with fish fillet pieces.

Cauliflower Salad

Submitted by Nobility_Cuisine on Sat, 07/14/2007 - 11:26.
Ingredients:

2 lb cauliflower
2 medium carrots
1 sweet red pepper
1 green pepper
2 tsp sugar
1 tsp salt
Pinch of coriander, grated black and red peppers, and citric acid
1 pack dill

Method:

Peel, wash cauliflower, then cut into medium flowers. Then, boil in salt water for 3 minutes, and drain.
Peel, wash, and grate carrots.
Wash red and green peppers, remove seeds, and cut into short thin stripes.
Cut dills thinly.
Mix together all the vegetables.
Mix together all spices ingredients, pour the mix over the vegetables, and stir well.

White Okroshka

Submitted by Russian_Cuisine on Sat, 07/14/2007 - 11:13.
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.

Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 07/07/2007 - 09:49.
Ingredients:

5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

To serve, mix vegetables with the sauce, put in a salad bowl, and decorate with green onions and (optional) fresh cucumbers.

Quail Eggs Appetizer

Submitted by Nobility_Cuisine on Sat, 07/07/2007 - 09:48.
Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.
Cut lemon into rings, and cut every ring into 6 pieces.
Cut every olive into rings. Place 1 lemon piece and 1 olive ring into a cone with an egg, then sprinkle with thinly cut green onions.
Place all cones on a serving dish, and serve.

Note:
You can cover the dish with plastic wrap, and keep it in a refrigerator for up to 2 hours.

Fish a la Richelieu

Submitted by Nobility_Cuisine on Sat, 06/30/2007 - 11:17.
Fish a la Richelieu

Ingredients:¾ lb fish fillet
2 tbsp flour
½ lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.
Mix 4 tbsp warm water, yolk, lemon juice, a pinch of salt, and a pinch of white pepper.

Fish a la Richelieu

Submitted by Nobility_Cuisine on Sat, 06/30/2007 - 11:17.
Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.

Kisel

Submitted by Russian_Cuisine on Sat, 06/30/2007 - 10:28.
Ingredients:

30 fl oz (~ 750 ml) water
1 lb any fruits or berries
7-10 tbsp sugar (depending on the fruits’ acidity)
1 pinch citric acid
1-5 tbsp potato flour (the drink’s viscosity depends on this)
½ cup water

Method:

Make puree from fruits or berries, and press it. Set aside the juice.
Place the rest (pulp) into a glass or enameled saucepan, pour water, and bring to boil.
Sift, and remove pulp parts.
Dissolve flour and citric acid in 0.5 cup water, and add the sugar and flour–citric acid mix into the hot boiling mix, stirring thoroughly.
Then, bring to boil on a small heating, but do not boil. Pour the juice and mix.
Kisel is ready.

Note:

Kisel is a huge variety of drinks. You can drink it hot in winter or cold in summer time. You can use any fruits or berries.
You can make a simplified variant of kisel: just mix flour, sugar, and water, bring to boil, then add any juice and bring to boil, but don’t boil (to avoid destroying vitamin C).
This is a perfect vitamin drink for children.

Chicken Salad

Submitted by Nobility_Cuisine on Sat, 06/23/2007 - 10:31.
Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.
Add capers, mix well, and serve.

Note:

You have to add the capers into the salad right before serving to avoid them losing their taste.