Blinis 1

Submitted by Russian_Cuisine on Fri, 07/29/2005 - 10:20.
Ingredients:

½ cup flour
½ tsp baking soda
½ tsp citric acid
1 tsp sugar
¼ tsp salt
3 eggs
1/2 qt milk
3 tbsp olive oil (or other vegetable oil

Method:


Mix everything, except for 1 tbsp of oil, in the dough. Blend well.
The dough has to not be thick.
Note: If the dough is too thick, add more milk and mix well; if the dough is too thin, add 1 tbsp flour, mix well, and evaluate, if it is necessary to add more flour.

Salad-cocktail “Mimosa”

Submitted by Nobility_Cuisine on Fri, 07/22/2005 - 22:18.
Ingredients for 6:

1 can fish in oil
3 boiled medium carrots
3 hard-boiled eggs
1 shallot onion
Mayonnaise on taste

Method:

Knead fish in a serving dish.
Cover it with a thin layer of mayonnaise.
Grind carrots into the serving dish.
Cover it with a thin layer of mayonnaise.
Grind egg whites into the serving dish.
Cover it with a thin layer of mayonnaise.
Cut onion into small cubes; pour them evenly into the serving dish.
Cover it with a thin layer of mayonnaise.
Grind egg yolks; pour them into the serving dish.
Cover it with a thin layer of mayonnaise.

The salad-cocktail “Mimosa” is ready.

Red Caviar on Crackers

Submitted by Russian_Cuisine on Fri, 07/22/2005 - 22:18.
Russian Cuisine: Red Caviar of Crackers
This recipe is adapted to the modern products available in the United States and Western Europe.

Ingredients:
1 can of red (salmon) caviar (available in any East European or Russian ethnic food store for ~$6-8)
~1 dozen crackers (I prefer Breton Multi-grain or Original)
Butter or spread (optional)

Vegetable puree

Submitted by Nobility_Cuisine on Sat, 07/16/2005 - 12:22.
Ingredients:

½ lb potato
½ lb carrot
½ lb cabbage
1 cup hot milk
3 tbsp butter or margarine (optional)
Salt on taste

Method:

Wash and peel vegetables.
Boil cabbage, carrots, and potato in different pans with a little water, until they are ready (or in a microwave for about 15 minutes.)

Blend the vegetables with hot milk, butter, and salt.
Serve hot as a garnish.

Note:

If you have a little vegetable puree, you can make a fast and easy popular Russian dish named “vegetable zapekanka”.

Vegetable zapekanka:


Heat the oven to 380 F – 400 F.
Add eggs, salt and butter to the warm vegetable puree.
Put the mix in a form, bake until the upper side is golden, or lightly brown.
Serve hot as a garnish to meat, fish, or mushroom dishes, or as a vegetable dish.

“Golubtsi”

Submitted by Russian_Cuisine on Sat, 07/16/2005 - 10:07.
Ingredients for 8:

1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 onions
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on taste

Method:
Grind the meat. Boil the rice until ready.

Forshmak

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:04.
It is a well-known dish of Old Russian, Swedish (fore smack), German (vor schmack), and Jewish cuisines. Advantage of forschmack is that is possible to cook this appetizer in multiple variations.
Everywhere herring is caught, forschmack is cooked, and it is possible to make forscmack with other kinds of sea fish.
So,

Ingredients of a basic recipe:

1 large herring or 2 herring fillets
2 hard-boiled egg
1 sour apple
1 medium onion
2 peaces white bread, soaked in milk or water
1’4 lb butter

Method:

If the herring is too salted, soak it in milk or water for 2 hours. Clean the whole fish (if you have a whole one.) and carefully take its fillets avoiding the bones. Peel and cut the apple, onion, and eggs
Grind it all together, including the soaked bread. Blend very well.
Cool in the refrigerator.

This is a cold variation of forschmack.
Hot (baked) forscmack usually contains meat.
In Jewish cuisine, any kind of forscmack has to contain the following ingredients:
Herring, eggs, bread, apple, onion.

Baked herring forscmack (19 century Russian recipe)


Ingredients:

3 herrings
1 lb boiled or baked meat
2 tbsp sour cream
1 lb meat broth
3 eggs
1 medium onion
1 tbsp butter
3 tbsp bread crumbs
Add grinded black pepper on taste

Method:

Take off fish fillets, cut them into very small pieces.
Cut the onion into small cubes.
Put the butter in the pan, set heating to low.
Cut meat into small cubes.
Whip eggs.
Add onion, sour cream, broth, herring, whipped eggs, pepper, and then the meat in the pan.
Mix very well.
Heat until it is hot, 170 F -180 F.
Pour the mix into the forscmack form with the breadcrumbs, and bake in a medium-low preheated oven until crumbs are gold or lightly brown.
Serve hot.

Chanterelles in sour cream

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:01.
Ingredients:

1 lb chanterelles
1 shallot onion (medium)
2 tbsp olive oil (or other vegetable oil)
2 tbsp all-purpose flour (optional)
Salt, sour cream on taste

Method:

Wash and clean chanterelles, or defrost, if you have frozen chanterelles.
Cut onion thinly and cook in a skillet with heated oil until the onion is transparent (or lightly golden.)
Pour the flour in the skillet, and mix well with onions.
Add chanterelles in the skillet, turn heat to low, and cook, stirring thoroughly, until the mushrooms give out juice, or for about 10 minutes.
Add sour cream and salt in the skillet, cook for about 7 minutes under a lid, stirring every couple of minutes.
Take off the lid, let cook for 1 more minute.
Serve with mashed, fried, boiled, or baked potatoes.

Country bread with greens

Submitted by Russian_Cuisine on Sat, 07/09/2005 - 09:58.
Ingredients for 2:

½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1 egg
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)

Method:

Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.

Green schi

Submitted by Russian_Cuisine on Tue, 07/05/2005 - 20:08.
Ingredients:
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Method:
Bring broth or water to boil.

“Tsar” schi

Submitted by Nobility_Cuisine on Tue, 07/05/2005 - 20:04.
Ingredients for 4:
1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):
¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:
Wash meat and ribs. Make meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.
Close with a lid and cook for an hour.
Slice sauerkraut thinly and add to broth.
Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)
Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.
Cook for about 15 minutes.
Make dough: Mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.
Cut greens (parsley, dill, celery) and garlic.
Pour soup in 4 pots. Add greens to the pots.
Heat the oven until 360 F. Roll the dough into 4 parts.
Close pots with dough “lids”.
Bake in the oven for 20 minutes, or until the dough looks golden.
Take out pots from the oven, let stand for 5 minutes, take off “lids”.
Serve with sour cream.