Soup-Kharcho

Submitted by Russian_Cuisine on Sat, 06/03/2006 - 09:20.
Ingredients for 4:

1 lb beef
Spices for beef broth (optional)
1 large shallot onion
1 cup rice

Dressing:
o.25 lb peeled grated walnuts
1 garlic (optional)
1 can peeled diced tomatoes
Adjika (traditional Caucasian spices mix) on taste
Kchmeli-suneli (traditional Georgian spices mix) on taste
Coriander green

Method:

Boil beef, cut onions, and usual broth spices for 0.5 h, then put washed rice in a broth, and continue to boil until rice is ready.
Then, add all dressing ingredients to the saucepan, mix well, bring to boil, then add coriander cuts, and mix.
Kharcho is ready.

Note:

You can add vine vinegar, on your taste.

Soup-Kharcho is a Georgian traditional dish.
Usually, kharcho is a soup with a beef broth, but many housekeepers make this soup with other meats.
Kharcho is not an expensive dish, and it was very popular in Soviet cafés.
Georgia was a part of Russia for 275 years, and it entered Russian dominion by its own good will.

Sour Cream Pie with smoked fish

Submitted by Russian_Cuisine on Sat, 05/27/2006 - 10:42.
Ingredients:

2 smoked fish
1 shallot onion
1.25 lb sour cream
3 eggs
2 tsp baking powder
1 cup flour
1 cup grated cheese
1 tbsp butter

Method:

Take boneless, skinless fish fillets, cut into medium cuts.
Peel and cut onions thinly.
Whip eggs, sour cream, and salt for 2-3 minutes.
Mix flour and baking powder.
Blend flour and egg-sour cream mix together, to get thin dough.
Let it sit for half hour in a warm place.
Grease baking sheet with butter, and sprinkle with flour.
Pour half of the dough on the sheet, put fish cuts on evenly, and then put a layer of onion cuts.
Pour second half of the dough over this, and sprinkle with grated cheese evenly.
Cheese has to cover all of the dough.
Pre-heat oven to 380ºF (180º C), bake pie for about 20 minutes, then take it out of the oven and pick it with wooden stick in some (6-7) places, and place the pie back into the oven. Bake for 20-25 minutes until the pie is ready (if you pick it with a wooden stick, it will come out without dough traces.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sat, 05/27/2006 - 10:40.
Ingredients:

2.5 lb turkey breast
0.5 lb grated nuts
0.25 lb butter
2 eggs
1 shallot onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

Cut onions, greens, and (optional) garlic.
Blend butter, grated nuts, greens, and (optional) garlic. Cool it.
Cut turkey breasts into slices; chop them to 1" thick.
Put butter mix in the center of every slice; cover the mix in the "envelope" of slices.
Roll every "envelope" in flour, then dip in slightly whipped eggs, and roll in breadcrumbs.
Cook "envelopes" on a heated skillet for 3 minutes on a side.
Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).

Appetizer "Mushrooms from eggs"

Submitted by Nobility_Cuisine on Sat, 05/20/2006 - 10:53.
Ingredients:

4 hard-boiled eggs
1 can sprats (or other fish preserves)
2 tbsp mayo
Greens on your taste
0.5 cup strong boiling tea

Method:

Peel eggs; cut the top third of the whites.
Boil these “cups” in a strong tea until they turn brown color, light or dark, as you like.
Grate yolks, and cut sprats into small cuts.
Cut greens.
Mix yolks, mayo, greens, and sprats, and blend.
Fill the whites with this mix.
Sprinkle serving dish with greens.
Place filled eggs over the greens (cutoff up or down), and cover them with brown “cups”.

Fish Vinaigrette – 19th century style

Submitted by Russian_Cuisine on Sat, 05/20/2006 - 10:50.
Ingredients:

2 medium fish fillets
3 medium boiled potatoes
2 medium beets
1 tbsp lemon juice
3 tbsp crabmeat cuts
Greens, mustard, mayonnaise, salt, pepper

Method:

Thinly slice fish fillets.
Sprinkle with salt, pepper, and lemon juice.
Grease a wide saucepan with butter.
Put slices in the saucepan, cover pan with a lid, and cook until ready on medium heating (12-15 minutes). Cool.
Peel and cut potatoes and beets into small cubes.
Put a layer of potatoes and beets cuts in a serving dish, sprinkle it with mustard sauce, put a layer of fillets slices over it, and sprinkle with mustard sauce.
Continue until all ingredients are used up.
Cover with mayo Provencal, and decorate with green cuts and cuts of crabmeat.
Place in a refrigerator for 2 hours.

Tomatoes stuffed with salt mushrooms and potatoes

Submitted by Russian_Cuisine on Sat, 05/13/2006 - 10:35.
Ingredients:

6 tomatoes
3 potatoes
1 shallot onion
¼ lb salt mushrooms
1 cucumber
1 tbsp greens
Spices on taste

Method:

Boil potatoes, cool, peel, and cut into small cubes.
Cut salt mushrooms and onions into small cubes.
Mix potatoes, onions, and mushrooms, add oil, and mix once more.
Slice the cucumber into long thin slices.
Wash tomatoes, cut the upper parts, remove juice and seeds.
Stuff tomatoes with potato-onions-mushrooms mix, cover with upper parts.
Serve with cucumber slices.

Potato balls

Submitted by Nobility_Cuisine on Sat, 05/13/2006 - 10:00.
Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.
Note:
This is a fast dish.

Finnish Salad

Submitted by Nobility_Cuisine on Sat, 05/06/2006 - 12:28.
Ingredients for 4:

2 salt herring fillets
½ lb cold boiled beef
4 cold boiled potatoes
½ lb pickled beets
2 medium pickled cucumbers
1 large shallot onion
1 hard-boiled egg
½ cup whipped cream
Apple puree on taste
Fresh-ground black pepper on taste

Method:

Soak fillets in water, tea, or milk for 12 hours, then dry and cut into small cubes.
Cut beets, peeled potatoes, onions, cucumber, beef, and peeled egg into small cubes.
Mix all this, add apple puree and black pepper, and mix very well.
Whip whipped cream, and mix with all other ingredients right before serving in a large salad bowl.

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.