Ponchiki

Submitted by Russian_Cuisine on Sat, 09/24/2005 - 10:26.
Every University student of the Soviet Union knew this very cheap and very tasty dish perfectly. “Ponchiki” are lighter and fluffier analog of doughnuts, and Soviet student ate them with coffee. Although a serving of “ponchiki” is ready in about 1 minute, this was not fast food in the general sense, because they cooked it only from freshly prepared dough.

Traditional Russian “ponchiki”:

Ingredients:

1 cup milk
2 cup flour
1 egg

Beets with plums – Appetizer

Submitted by Nobility_Cuisine on Sat, 09/24/2005 - 00:59.
Ingredients for 4:

½ lb boiled and peeled beets
¼ lb dried pitted black plums
2 tbsp mayonnaise
2 tbsp sour cream
Salt, sugar, lemon juice on taste

Method:

Soak plums for 1 hour.
Grate beets.
Cut plums into small pieces.
Mix beets and plums in a medium dish, add lemon juice and salt to the dish, mix.
Mix mayonnaise, sour cream, and sugar; pour in the dish with beets and plums.
Mix very well and serve.

Tomato salad

Submitted by Russian_Cuisine on Sat, 09/17/2005 - 10:16.
Russian Cuisine: Tomato Salad

4-ingredients chicken salad

Submitted by Nobility_Cuisine on Sat, 09/17/2005 - 09:15.
Ingredients for 2:

1 chicken breast without skin and bones
1 1/4 lb ready champignons (not salted, not pickled)
1 cup walnuts
Salt and mayonnaise on taste

Method:

Boil chicken breast until ready. Cool, then tear by hands (do not cut!) into thin stripes, and add to a dish.
Dry and slice champignons, and add them into the dish.
Add medium walnut pieces to the dish.
Add salt and mayonnaise (or a mix of mayonnaise and sour cream, 1:1), and mix well.

Lulya-kebab

Submitted by Russian_Cuisine on Sat, 09/10/2005 - 10:33.
Ingredients:

2 lb lamb
4 medium onions
Species: cumin (black sort is preferable), grinded coriander seeds, dried sumac or barberry, and salt on taste
½ tsp vinegar or lemon juice

Method:

Grind the lamb with the lamb fat (or without it.)
Cut 3 onions into small cubes (or grind it too.)
Add all spices, knead it all together until the color is almost white, and let sit for about 30 minutes.
Preheat the oven to 380 F.
Grease the baking sheet.

Double Starlet Uha - Soup

Submitted by Nobility_Cuisine on Sat, 09/10/2005 - 10:29.
The most popular kind of fish soup in Russia is called “Uha”, and there are a large number of uha recipes; it depends on what the region is, which types of fish are in the rivers and lakes, which greens are traditional for the place, and many small cooking details. Other kinds of fish soups are: “kalia”, “rassolnik”, “fish solanka”, “borzch with fish”, and “schi with fish”.
Before 18th century, people called “uha” many soups with grains, vegetables, noodles, and fish.
The most simple “uha” is an analog of the French and Spanish bisque. The difference is that commonly, people in Russia did not eat most of “frutti di Mare”, so uha could contain just fish, probably, some kinds of fish.
Ordinary uha is uha from one type of fish from one catch, of any size.
I will give you a recipe of the double uha, a more “noble” dish. By the way, triple uha was popular in Moscow in 19th century (uha from 3 types of fish.)

Double Starlet Uha - Soup

Ingredients for 8:

4 lb large starlet, preferably whole fish
2 lb whitefish, preferably whole fish
1 large shallot onion
1 large carrot
3 tbsp butter
1 parsley root
20 black peppers
Bunch of greens (dill and parsley)

Method:

Prepare fish: peel fish, remove the guts, gills (they give a bitter taste), and clean up the inner black film. Then wash, cut off fins and heads, and cut into large pieces.
Put cut fish into the boiling water for a few seconds, pull out the fish pieces, or pour out the boiling water, and pour cold water on.

Pour 3/4 gallon of water into a large pan, and bring it to boil.
Cut peeled onion and carrot into 4 parts, cut peeled parsley root into 2 parts. Take 1 part of carrot and grate it. Fry it with butter for 5 minutes.
Put onion, carrot, parsley root in the boiling water, then put black pepper, fish heads and fins in, and boil for about 10 minutes, removing the foam regularly.
Add fried carrot and boil for 5 minutes.
Then, filter the broth in another pan and bring to boil.
Put the broth fish cuts, reduce heating to low, and boil for about 10-12 minutes.
Add greens and serve.

Don’s Salad

Submitted by Russian_Cuisine on Wed, 09/07/2005 - 08:43.
Don’s Salad

This recipe is named not in a human’s, but in the great river’s name. For some hundred years, starting in the 13th century, the area around Don was a place where free people lived, who did not pay any taxes, and did not have any state duties except to defend Russia from attacks by people from the south.

Salad “Belorussia”

Submitted by Nobility_Cuisine on Sat, 09/03/2005 - 08:51.
Ingredients:

1/10 lb dried porcini
1/2 lb beef liver
2 salt cucumbers
3 shallot onions
2 eggs
3/4 cup mayonnaise (or mix mayonnaise and sour cream)
3 tbsp vegetable oil
Pepper, greens, salt on taste.

Method:

Wash dried porcini 3 times. Then put them in a pan and soak it in cold water for 2 hours. Then boil them in the same water for 1-1.5 hours. Cool and slice.
Boil beef liver in another pan for 40 minutes. Cool and cut into small cubes.
Slice peeled onions, and cook in a skillet with vegetable oil until its color is gold. Cool.
Slice cucumbers to small cubes.
Put the porcini, beef liver, onions, cucumbers, salt, (optionally, pepper) and mayonnaise, in a large dish
Mix very well and serve.

Mushroom “caviar” - Appetizer

Submitted by Russian_Cuisine on Sat, 08/27/2005 - 09:30.
Fish caviar was very popular in old Russia. This is why people began calling appetizers from minced salted mushrooms, vegetables, and etc. as “caviar”, for example, “mushroom caviar”, or “vegetable caviar”. These tasty and cheap appetizers are very popular in Russia in the modern times.

Mushroom “caviar”

Ingredients for 4:

1 lb salted mushrooms
1 large shallot onion
3 tbsp vegetable oil
Crushed black pepper, salt, dill and other greens on taste

Chicken “kneles” - Main dish

Submitted by Nobility_Cuisine on Sat, 08/27/2005 - 09:28.
Ingredients:

1 pack (1 lb) ground chicken
1 lb prepared rice (white, brown, any other one)
1 medium shallot
2 cans chicken broth (optional)
2 eggs (optional)
Salt on taste
Ground black pepper (optional)

Method:

Set large pan with water (2 cups) or chicken broth to heat.
Peel onion and cut it into small cubes.
In a large dish, mix ground meat, rice, onions, salt, and (optionally) eggs.
Knead until even consistency (3-5 minutes).
When water starts to boil, make “kneles”: take the mix with a wet hand and shape it into a ball (they will enlarge in water). Put the knele into the boiling water, and make the next one.
Repeat until the mix is gone.
Boil kneles for 5 – 10 minutes, it depends on their size.
Serve hot with your favorite sauce, or just with sour cream.