Sochniki

Submitted by Russian_Cuisine on Wed, 11/23/2005 - 23:44.
Ingredients:

For dough:

¼ lb melted margarine
2 egg yolks
4 tbsp sour cream
2 ½ cups wheat flour
1 cup sugar
Pinch of baking soda
Salt on taste

For filling:

1 lb tvorog (or farmers cheese, or ricotta)
2 egg whites
2 tbsp flour
2 tbsp sour cream
Raisins and vanilla on taste (optional)

Method:

Potato stuffed with mushrooms

Submitted by Nobility_Cuisine on Sat, 11/19/2005 - 00:24.
Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.
Soak bread in broth, them squeeze out the bread, and mix bread, mushroom, leeks, egg, and 1 tbsp melted butter.
Blend very well, and stuff potatoes with the mix.
Place potatoes in saucepan, cover with "lids", and pour broth in saucepan.
Boil until ready.
Serve with pickles, sauerkraut, marinated mushrooms, or with sour cream-based or yogurt-based sauces.

One of such sauces:
Add crushed garlic salt, and pepper on taste, to plain yogurt, and mix well.

Salmon with pine nut butter

Submitted by Nobility_Cuisine on Sat, 11/12/2005 - 22:27.
Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.
Mix butter and crushed pine nits, and roll out the mix on waxing paper, then put the paper with the butter-nut layer in the refrigerator for 3 hours.
Fry salmon fillets for 5 minutes per side, pouring 1 tbsp marinade over each piece.
Put fish fillets on serving dish, and put thin slices of butter-nut mix over them.
Serve with boiled potatoes.

Simple Yeast Blinis

Submitted by Russian_Cuisine on Sat, 11/12/2005 - 00:32.
"Blinis" is just multiple of "blin".

Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.

Blinis with assorted filling (noble variation)

Submitted by Nobility_Cuisine on Sat, 11/05/2005 - 21:34.
Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.
Whip egg whites, and add them to a dough, blend, and cook blinis.
Blinis are not fried in fat like most foods. The purpose of the oil is to prevent sticking.
Heat the pan well, and pour in about 1 tbsp of blinis dough, then swirl about the pan until evenly spread across the bottom. After 1 minute, turn the blin over, cook again until light brown.
A blin has to be thin! If you get thick blinis, add warm milk into the dough, and blend.
Often, the first blin is thorn. Russians have a phrase, "The first blin is like a lump", or "You must spoil before you spin, practice makes perfect".
The next blinis come better after that.
Put the ready blinis on serving dish, stacked (traditionally, 1 serving is 10 blinis).
Serve with any sweet or non-sweet filling or dip.

For filling:

1/2 tsp butter
1 tbsp any caviar
1 tbsp sour cream
1 thin slice smoked steelhead fillet
1 anchovy
1 sprat

Cook simple yeast blinis by the previous recipe.
For the next, I will interpret for you a part of one of the Checkhov’s short tales:
"…At last, a cook with a plate of blinis appeared…
Simeon, with a risk of burning of his fingers, grabbed two of the top, hottest, blinis, and slapped them palatably on his own plate. The blinis were roasted, porous, and pudgy, like a merchant daughter’s shoulder.
Simeon smiled with pleasure, and sprinkled them with hot butter. After that, inflaming his appetite, and enjoying with the idea of their taste, he slowly, in order, greased them with caviar.
The spots, the caviar didn’t ingress, he covered with sour cream…
All that remained was to eat, didn’t? But no!
He looked at his handwork and left unsatisfied.
After short consideration, he put a thin fat slice of steelhead fillet, anchovy, and sprat on blinis, then, rolled up both blinis…"

Vareniki with cabbage and mushrooms

Submitted by Russian_Cuisine on Fri, 11/04/2005 - 21:21.
Ingredients for 8:

3 cups wheat flour
1 cup water
6 tbsp vegetable oil
1 lb cabbage
½ lb mushrooms
1 onion
Salt on taste

Method:

Clean and wash mushrooms and boil until ready (10-15 minutes), then dry and cut into small cubes.
Slice cabbage thinly into short thin stripes, fry for 15 minutes on a pre-heated skillet with 3 tbsp oil, stirring thoroughly. Cut onions into small cubes, fry with 2 tbsp oil.
Mix cabbage, onions, salt, and set aside.
Make dough with flour, water, salt, let stand for 20 minutes in a warm place.
Roll out dough thinly, shape circles from it with cup or glass.
Put 1 tsp cabbage-mushrooms mix on the center of piece of round dough, and pinch the edges of the dough. Traditionally, vareniki have a semi-circular shape.
Boil water or broth, add vareniki in it and boil for 15 minutes on low heating or until ready.
Serve with sour cream, or sprinkle with vegetable oil and salt.

Other “Southern” Salad

Submitted by Russian_Cuisine on Sat, 10/29/2005 - 21:21.
Ingredients:

1/2 lb sweet red pepper
1/2 lb tomatoes
1/3 lb onions
1/3 lb cucumbers
1/3 lb breadcrumbs
1/3 lb yogurt or sour cream
Salt and pepper on taste

Method:

Cut off pepper seeds.
Cut pepper into long thin stripes.
Cut tomatoes and cucumbers into medium-size pieces.
Cut onions into small cubes.
Cook breadcrumbs on a skillet until a nice aroma arises.
Mix vegetables and breadcrumbs, add salt (and, optionally, black pepper).

Asparagus and ham

Submitted by Nobility_Cuisine on Sat, 10/29/2005 - 09:53.
Ingredients for 4:

3/4 lb trimmed thin asparagus
4 slices boiled ham
1 cup grated cheese
1 1/4 light cream
1 cup chicken broth
1 tbsp butter
1/4 tsp ground nutmeg
1 lemon
1 tsp sugar
salt and peper on taste

Method:

Bring to boil 2 cups water, add salt, sugar, and lemin juice, put asparagus, and cook for 15 minutes, ot until asparagus is tender but still firm.
Mix in small saucepan chicken broth and cream and cook until reduced by half.
Add salt, pepper, and nutmeg, mix, and remove saucepan from the heat.
Drain asparagus, divide into 4 bundles, and roll each one in a slice of ham.
Preheat oven to 400 F.
Grease with butter ovenproof dish, put bundles in it.
Pour sauce from saucepan over the top, then sprinkle with grated cheese, and bake asparagus with ham for 20 minutes, or until bubbling and golden brown.
Serve immediately.

Goulash in the pot

Submitted by Nobility_Cuisine on Sat, 10/22/2005 - 11:11.
Ingredients:
2 lb beef (no bones)
2 lb potato
5 tbsp oil
1 large onion
1 large sweet pepper
½ lb tomatoes
1 tbsp wheat floor
1 tbsp red pepper
½ tsp marjoram
½ tsp black pepper
½ tsp salt

Method:
Slice the onions thinly. Fry them in oil until they turn golden. Turn off
heat, and mix onions and red pepper.
Cut meat by cubes 1" x 1" x 1", and add it to onions. Sprinkle with marjoram and
black pepper, mix well, and then add 2 tbsp water and cook on low heating, stirring
every minute. When juices start to evaporate, add 2 tbsp of water or dry
wine.
Peel, wash, and cut potatoes into medium cubes. Remove seeds from sweet
pepper, wash, and slice into thin stripes.
When meat is mild, add the potatoes and sweet pepper.
Cover, and let it simmer.
After 10 minutes, add cut tomatoes and salt.
Pour goulash in pots; add water, cover, and place in cold oven.
Heat oven to 380° F and cook for 1 hour, or until meat and vegetables are ready.
When it is done it should be bright red, and spicy.

Note: Traditional Hungarian cuisine, where goulash is most popular,
add dumplings or noodles.
In Russian cuisine, goulash was and is a popular dish, and
is very appropriate when you have to feed a big number of people.

Simplest apple pie “Charlotte”

Submitted by Russian_Cuisine on Sat, 10/22/2005 - 00:24.
Ingredients:

1 cup flour
1 cup sugar
3 eggs

Method:

Stir sugar and eggs then mix this with flour, knead the dough.
Peel and cut apples into small cubes, put them in greased baking form.
Pour the dough over them and shake the form (the dough has to be on the form’s bottom too.
Bake in an oven on low heat.