Lobio

Submitted by Russian_Cuisine on Sat, 05/06/2006 - 11:33.
Ingredients:

0.5 lb beans
0.5 g water
1 shallot onion
1 garlic head
1 cup peeled walnuts
1 tbsp vegetable oil
Black pepper, red pepper, "kchmeli-suneli" (traditional Georgian spice mix^ Koriander, laurel leaves, karaway seeds, dried basil, onion, garlic) on taste

Method:

Soak ½ lb of dry beans (red or white) for 6-8 hours.
Put in a saucepan, pour 0.5 G water, and boil with low-heating until the beans are ready.
This can take 3 hours. Stir occasionally.
Add boiling water when necessary, because beans have to be covered with water all the time.
After the beans are ready, press them but not until puree consistency.
Add "kchmeli-suneli", a classic Georgian mix of spices , and mix.
Grate walnuts, and add to mix.
Press garlic, and add to mix.
Add grated black pepper and red hot pepper.
Peel onions and cut them into cubes, and add to mix.
The consistency of ready lobio is similar to very thick soup.

Note:
Lobio is one of most traditional dished of Georgian cuisine, and it was adopted in the Soviet Union by many homemakers. As every classic dish, it has a lot of variations: with tomato, and so on.

Danish salad

Submitted by Nobility_Cuisine on Sat, 04/29/2006 - 11:09.
Ingredients for 4:

1 pack of any pasta
2 tbsp olive oil
2 medium carrots
1 small cauliflower
1 bunch green onion
½ lb ham
2 salt herrings fillets

For dressing:
1 tbsp sugar
1 tbsp mustard
3 tbsp olive oil
3 tbsp vinegar
3 tbsp whipped cream
½ tsp crushed black pepper

Method:

Boil pasta until ready, dry, and mix thoroughly with olive oil.
Peel carrots. Boil them until half-ready (for about 8 minutes).
Boil cauliflowers for 3-4 minutes (it has to be half-ready too).
Cut carrots, herring, and ham in cubes, and cut cauliflowers and green onions.
Mix well with pasta.
Blend all ingredients for dressing, and mix it well with pasta and other salad ingredients.

Meat-egg salad

Submitted by Russian_Cuisine on Sat, 04/29/2006 - 11:01.
Ingredients for 2:

3 eggs
1 large shallot onion
0.5 lb beef
2 tbsp vegetable oil
½ tsp salt
Pepper, mayonnaise on taste

Method:

Whip 3 eggs with 1/3 tsp salt.
Cook thin crepes from whipped eggs on a preheated skillet.
Roll them tightly and set them aside.
Make a julienne cut of beef, fry it for 3-4 minutes on a pre-heated skillet with vegetable oil, stirring occasionally.
Peel and cut onions into half-rings, fry them on a pre-heated skillet until gold color.
Slice crepe rolls into thin cuts.
You have to get same volume of cut egg crepes as beef and onions together.
Mix them.
Add salt, pepper, and mayonnaise on taste. This is the filling salad for cold weather. Serve warm.

Monastery Pie

Submitted by Russian_Cuisine on Sat, 04/22/2006 - 11:15.
Ingredients:

200 g (1 cup) strong warm tea
8 full tbsp flour
3 tbsp vegetable oil (refined)
100 g (0.25 lb) sugar
3 tbsp thick fruit preserves, preferably sour
1 tsp baking soda + 1 tbsp vinegar, or baking powder
Spices: Vanilla, cinnamon, a little cardamom and ginger
Optional: Raisins, crushed nuts, dried fruits

Method:

Mix tea, flour, sugar, oil. Pour vinegar over baking soda, and allow "foam" to fall into the dough, add spices, nuts, raisins, preserves, and cut fruits, then make the dough.
It has to have thick sour cream’s consistency.
Pre-heat an oven to 390º F.
Put the dough in round-shape oven-safe dish, and bake for 20 minutes.
Check if the pie is ready with wooden stick.

Note:
This pie is fast.

Cake "Rotten stump"

Submitted by Nobility_Cuisine on Sat, 04/22/2006 - 11:12.
Ingredients:

For dough:
1 cup sour cream
¾ cup sugar
2 – 2 ½ cup flour
½ tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
1 ¼ cup thick sour cream
¾ cup sugar
½ cup crushed nuts

Soak dried fruit for 2 hours or until mild, then dry and grate them separately.
Whip cold sour cream with sugar.
Mix flour and baking soda.
Add flour to whipped sour cream, and make thick dough.
Divide the dough into 3 parts.
Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".
Pre-heat the oven to 400º F, put dough rolls on a greased baking sheet, and bake until gold color. Take them out of the oven, and let to cool.
Cut every roll to 1” width slices.
Whip sour cream and sugar for cream together.
Put warm slices with different fillings alternately, not too close together, pour cream over this "mountain", sprinkle with crushed nuts.
Let to sit for at least 3-4 hours, and serve.

Note:
You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to soak up for 2 days, in a refrigerator, of course.

Potato "galuschki"

Submitted by Russian_Cuisine on Sat, 04/15/2006 - 10:30.
Ingredients for 4:

5 large potatoes
2 tbsp all-purpose flour
2 medium shallot onions
Greens, salt, and red pepper on taste
1 tbsp vegetable oil

Method:

Peel onions, cut into small cubes, and fry with oil until gold color.
Boil and peel 2 potatoes, and make puree with them and flour, pepper, and fried onions.
Peel 3 potatoes, grate them, and add to the dough. Continue kneading the dough until even and elastic consistency.
Boil ½ g water (or vegetable broth). Using 2 dessertspoons, separate half-sphere galuschki, and put them into water.
Boil for 4-5 minutes, and remove from the sauce-pan with a skimmer
Put them on a serving dish, sprinkle with vegetable oil and cut greens.

Note:
Galuschki is mainly an Ukrainian dish, but it is so tasty that all Slavic home makers cook them sometimes.

Norwegian Salad

Submitted by Nobility_Cuisine on Sat, 04/15/2006 - 10:20.
Ingredients for 4:

8 rye bread slices
4 herring fillets
2-3 eggs
1 shallot onion
½ tsp vinegar (or more, if you like)
½ tsp mustard (or more, if you like)
1 tsp sugar (or more, if you like)
Butter or spread to grease the bread
2 tsp parsley greens

Method:

Cut salt herring fillets into cubes.
Peel shallot onions and cut into cubes.
Fry onions with vegetable oil for 1-2 minutes (it should not change color).
Add wine vinegar to eggs, and whip them.
Add eggs to onions, and mix on the skillet, continue cooking with low heating.
Add sugar and mustard to "omelet", and mix well. Continue cooking for 1 minute, and then cool.
Mix this broken omelet and herring fillets cubes. The salad is ready.

To serve, cut rye bread into thin slices, grease every slice with butter, put 3 tbsp of ready salad on the slice, pour with cut parsley greens.

"Airy" layered salad

Submitted by Nobility_Cuisine on Sat, 04/08/2006 - 15:10.
Ingredients for 4:

2 large red onions
2 green apples
3 hard-boiled eggs
2 tbsp grated cheese (on your choice)

Method:

Peel onions, slice into very thin rings. If onions are bitter, you can put in a colander and pour with boiling water. Peel and grate apples.
Peel and grate eggs.
Put in a serving plate (or bowl) layer of onions, grease with mayo, then put over this the next layer from grated apples, grease with mayo, then put over this the next layer from grated eggs, grease with mayo.

Continue while ingredients will end.
Pour grated cheese over salad.
Fresh and light salad is ready.

Borscht with whitebaits a la Pskov

Submitted by Russian_Cuisine on Sat, 04/08/2006 - 14:30.
Pskov is one of the most ancient and beautiful Russian North-West cities, included in "The Gold Ring of Russia". The city started on the junction of the Great River and Pskova River, and it is known in chronicles since 860-s years AD. The chronicles tell that the famous duchess Olga was born in 893 AD in Izborsk stronghold, near Pskov.

Ingredients for 4:

2 medium beets
¾ lb sauerkraut
1/3 lb dried whitebaits (young fish)
1 carrot
2 shallot onion
2 tbsp tomato paste
1 tsp sugar
2 tbsp butter
1,5 tsp 3% apple vinegar
4 tbsp sour cream
Dill and parsley on taste

Method:

Put whitebaits in boiling water, boil on low heating for 40 minutes.
Take out the fish.
Cook borscht with sauerkraut by traditional recipe.
Cut greens.
To serve, put the whitebaits in serving plates, add borscht, put 1 tbsp sour cream, and sprinkle with the greens.

Basket with potatoes

Submitted by Russian_Cuisine on Thu, 04/06/2006 - 09:39.
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.
Make puree from the boiled potato centers, and mix well with fried onions and mushrooms. Put this stuffing into the boiled potato baskets, and place in a wide, low saucepan.
Fry second shallot onion with 1 tbsp oil.
Pour boiling water into the saucepan to cover potatoes until 1/3 of their height.
Put fried onions over the potatoes.
Place the saucepan (or other oven-safe dish) with potatoes into an oven pre-heated to 390º F.
Bake for about 30 minutes.
Serve hot with marinated vegetables (cucumbers, tomatoes, cabbage, etc.).