Submitted by Nobility_Cuisine on Thu, 04/06/2006 - 09:38.
Ingredients for 4:
1,25 lb boiled beef
1 shallot onion
1 radish (daikon or black radish)
2 tbsp vegetable oil
Mayonnaise on taste
Peel and grate carrot and onion, and fry with oil for until gold color.
Peel and grate radish.
Cut the meat into small cubes.
Mix all ingredients, and then add mayo and mix all together.
Klyazma is a river in Central Russia.
Submitted by Russian_Cuisine on Sun, 03/26/2006 - 23:22.
1 cabbage head
3 garlic cloves
1 tbsp salt
Greens on taste
Separate the cabbage head into leaves. Put them in boiling water for 3-4 minutes.
Peel and grate carrots (or make julienne cut).
Cut greens and grate garlic.
Mix carrots, greens, and garlic.
Cover 1 tbsp of this mix in cabbage leaf, put in a glass or enameled dish.
Continue until you are used up all the leaves and mix.
Boil 1 L (1/4 g) of water with 1 tbsp salt.
Pour over the cabbage rolls. Cool and place in a refrigerator.
It will be ready in 2 days.
Some naxt weeks are fast ones, so I will give you Russian fast recipes.
Submitted by Nobility_Cuisine on Sun, 03/26/2006 - 23:20.
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
Slice cabbage, put in a large saucepan, and pour the warm water.
Peel and cut onions and parsley root thinly.
Put them into the saucepan, and bring the water to boil.
Boil dried and fresh mushrooms until ready in the other saucepan.
Cool and slice mushrooms.
Fry flour until the crème color.
Add flour to the cabbage, mix well, and then add mushrooms and mushroom broth.
Bring to boil with low heating.
Add pepper, bay leaves, and greens to the saucepan.
Serve immediately, preferably with toasted rye bread.
Valaam is an island in Ladoga Lake in Northwest Russia, famous with ancient monastery.
Submitted by Nobility_Cuisine on Sat, 03/18/2006 - 09:30.
0.5 lb smoked trout fillet
0.5 lb smoked steelhead fillet
0.5 lb whipped cream
1 can (50 g) red caviar
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.
Put the form in the refrigerator for 1 hour.
After 1 hour, take the form out, and put red caviar over the trout puree.
Put steelhead puree over the caviar. Make the upper side even with a wooden spatula.
Cover with a clear plastic cover.
Put in the refrigerator for 4-5 hours.
To serve, put pate on a serving dish and decorate with green salad, and other vegetables.
Submitted by Russian_Cuisine on Sat, 03/18/2006 - 09:21.
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 pepperMethod:
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.
Put tomatoes in 1 layer in the saucepan for 3 minutes to boil, turn carefully after 1,5 minutes.
After 3 minutes, take the tomatoes off the saucepan and put them in a glass can.
Put the next portion of tomatoes in the saucepan with boiling brine for 3 minutes.
Continue, until the can is full.
Then, pour hot brine in the can, cover, and set in any place at room temperature overnight.Note:
Do not worry that the tomato skin will crack; it does not exert influence on the pickled tomatoes’ taste.
Pickled vegetables, fruit, and mushrooms are extremely popular in Russian cuisine.
They are used to make various garnishes for meat, or to fish, or just to grains or potatoes on a fast day.
Submitted by Nobility_Cuisine on Wed, 03/15/2006 - 08:30.
Ingredients for 4:
0.75 lb fish
0.5 lb porcini or other mushrooms
2 tbsp butter
1 cup sour cream
Salt and pepper on taste
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.
Whip egg, mix with sour cream, salt and pepper, and pour one forth part of the mix in every julienne dish over the mushroom-fish mix.
Bake in an oven pre-heated to 380º F for about 35 minutes, or until the crust turns light brown.
Serve hot. Place the hot julienne dishes on small plates.
Submitted by Russian_Cuisine on Mon, 03/13/2006 - 08:30.
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.
Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400º F over boiling water. Note:
You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.
Submitted by Russian_Cuisine on Mon, 03/06/2006 - 10:30.
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.
This bread does not contain yeast, so it is good up to 10 days.
Do not put too much water, or your bread will feel like chewing gum.
Sometimes, this bread is called "Long-life bread", because it helps maintain the stomach’s health.
Submitted by Nobility_Cuisine on Sat, 03/04/2006 - 10:30.
2.5 lb tvorog
0.5 lb dried raisins
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)
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.
Sprinkle the form with butter crumbs.
Put half of dough in form.
Spread jam over the dough.
Put second half of the dough in the form.
Whip egg yolk, and wash the top of the dough with it.
You can make a decoration ("waves", and so on) on the top of the dough.
Bake zapekanka in an oven preheated to 380º F for about 30-40 minutes.
Serve with condensed sweet milk, or with sour cream.
Submitted by Nobility_Cuisine on Tue, 02/28/2006 - 09:10.
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
Mayonnaise or mix of mayonnaise and sour cream on taste
Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).
Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/3, 1/4/ 1/6 , for example – it depends your guests appetite).