Watermelon – Feta Cheese Salad

Submitted by Nobility_Cuisine on Sat, 10/29/2016 - 14:54.

Ingredients:

4 tbsp red wine vinegar
1 tsp salt
¼ tsp ground black pepper
½ cup vegetable oil

1 medium cucumber, peeled
½ medium red onion, peeled
3 medium tomato, diced
3.5 cup seedless watermelon, cut into medium cubes
7 oz (200 g) Feta cheese, cut into small cubes
1 medium sweet red pepper, peeled and diced
1 cup mint green, chopped

Method:

Blend a vinegar, a ground pepper, and a salt together, then add a vegetable oil, and blend more.

Set a dressing aside.

Slice a cucumber into half-rounds (remove seeds before if necessary).

Stir all hard ingredients, add the dressing, and stir well one more.

Serve immediately.

Note:

This salad is good as a side dish to a fried fish, or to a fried meat.

Mushroom Soup “Belarus”

Submitted by Russian_Cuisine on Sat, 10/29/2016 - 14:35.

Ingredients:

2 lb (about 1 Kg) fresh mushroom
1/3 G (1.5 L) water
2 – 4 bay leaf
10 black peppercorn
1 tsp vegetable oil
1 can white bean
1 large onion, chopped
1 large carrot, thinly ground
1 parsley root (or 5-6 oz celery root), thinly ground
3-5 tbsp lard, or 3.5 oz bacon
2 tbsp wheat flour
3-5 tbsp chopped dill
Sour cream, salt, and ground pepper on your taste

Method:

Clean mushrooms, wash, and cut their cups into quarters, and slice their legs across.

Put the mushrooms into a large sauce-pan, pour 1/3 G water into the pan, add a vegetable oil, bay leafs and peppercorns, and turn a heating on.

When a boiling starts, turn the heating to low, and boil for about 1 hour under a lid.

Note:

You need to add the vegetable oil to keep mushroom's aroma.

If you take fresh beans, not canned, then boil them in another sauce-pan for 1 hour too.

Meanwhile, melt a lard in a large skillet, put onions, mushrooms, and other roots into the skillet, and stir-fry with medium heating until a softness.

Then, add a flour into skillet, stir well, and stir-fry until color of flour turns dark-brown, and a fresh bread aroma increases.

Wash the beans under a cold water, and put them into sauce-pan with mushrooms.

Put everything from the skillet into sauce-pan with mushrooms.

Bring to boil, and turn the heating off.

Put a chopped dill into sauce-pan, cover with a lid, and let to sit for about 10 minutes.

Serve a soup with 1 tbsp a fresh sour cream per portion, and with a sliced fresh bread.

Eel Soup

Submitted by Nobility_Cuisine on Mon, 10/24/2016 - 15:28.

Ingredients:

7 cup meat broth
1 lb eel
5.2 oz (150 g) smoked meat
2 tbsp dried pitted plum
1/2 cup canned green pea
1 tsp sugar
Fresh greens (dill and parsley), salt, and ground black pepper on your taste

Method:

Wash an eel, and cut into portion pieces.

Slice a smoked meat into a julienne cut.

Bring a meat broth to boil in a medium sauce pan.

Put the smoked meat into the broth, then put dried plums and peas, and boil for about 10 minutes.

Then, put the eel pieces into the sauce-pan, add the salt, sugar, and pepper, and boil until eel is ready.

Decorate a soup portion with chopped greens, and serve.

Vinegeret with Beans

Submitted by Russian_Cuisine on Mon, 10/24/2016 - 14:56.

Ingredients:

5.2 oz (150 g) sauerkraut
5.2 oz (150 g) canned bean
4 boiled potato
2 boiled carrot
2 medium boiled beet root
2 medium salted cucumber
2 medium onion
5 tbsp vegetable oil
Salt and sugar on your taste

Method:

Peel potatoes, carrots, beets, onions, and cucumbers.

Press a sauerkraut to remove a sour juice, and cut into 1" length pieces.

Cut all other vegetables into small cubes.

Stir all ingredients, let to sit for about 15 minutes, and serve.

Assorted Stuffed Eggs

Submitted by Nobility_Cuisine on Sun, 10/16/2016 - 16:14.

Ingredients:

12 hard-boiled eggs, peeled

Variety of ingredients:

1. 1/3 cup ground cheese, 2 pressed garlic cloves, 3 pressed egg yolks, 1 tbsp mayonnaise – to mix

2. ½ lb (8 oz, 225 g) smoked or canned fish (chopped), 3 pressed egg yolks – to mix

3. ½ cup chopped onions (fried with 1 tbsp butter), ½ cup fried chopped mushrooms, 3 pressed egg yolks, 3 tsp sour cream – to mix

4. 1 cup canned green peas or beans (turn to puree), 3 egg yolks, spices on your taste – to mix

5. ½ lb (8 oz, 225 g) canned fish (chopped), 12 chopped green or black pitted olives – to mix

6. 1/3 cup thinly ground cheese, 2 pressed garlic cloves, 5 pressed walnuts, 1 tbsp mayonnaise – to mix

Method:

Cut the eggs into halves.

Use the egg yolks for stuffing mixes.

Stuff the egg whites halves with the mixes, decorate, chill, and serve.

Frozen Cooked Mushrooms

Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.

Ingredients:

3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil

Method:

Clean mushrooms, and cut large ones into quarters.

Put the mushrooms into a large sauce-pan.

Turn a heating to low, and simmer mushrooms in their own juices.

Stir some times.

When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.

Let to cool.

Place cooked mushrooms into 1-portion plastic bags, and freeze.

Use during 6 month when necessary.

Note:

This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.

Dessert from Apples and Yellow Turnip

Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.

Ingredients:

2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream

Method:

Soak raisins in a hot water for 15-25 minutes, then dry them out.

Peel apples and turnips, wash, and cut into small cubes.

Melt a butter, pour into a sauce-pan, and put the apples, raisins, and turnips into it.

Cover the sauce-pan with a lid, and simmer all together for at least 30 minutes.

Meanwhile, whip a sour cream (optionally, you may add 1-2 tbsp a sugar).

Serve simmered apples and turnips over the whipping sour cream.

Decorate as you like.

Millet Kasha with Yellow Turnip

Submitted by Russian_Cuisine on Sun, 10/09/2016 - 18:04.

Ingredients per portion:

1 cup dry millet
1 medium yellow turnip
1/3 cup seedless raisins
2 tbsp butter
Salt and sugar on your taste

Method:

Wash raisins, and soak in a hot water for about 15 minutes, then dry them out.

Wash grains 3-4 times.

Put into a portion pot with a lid.

Peel a turnip, and grate on a large grater.

Stir the turnip and raisins with the millet grains in the pot.

Cut a butter into medium pieces, and stir-in to grains.

Add ½ tsp (or more, or less) a salt, and 2-3 tsp a sugar, and stir well all together.

Pour a boiling water on top, to cover grains on 2” in a height.

Pre-heat an oven to 340 F (170 C).

Cover the pot with the lid, and place into the oven.

Bake for about 30-40 minutes, or until a liquid totally soaks.

Turn the heating off, and let to cool to warm.

Then, take out pot, and serve kasha.

Pikeperch au Natural

Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.

Ingredients:

1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste

Method:

Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.

Peel an onion, and slice into thin half-rounds.

Place the fish slices into a thick-bottom sauce-pan with a lid.

Divide fish slices with the onion half-rounds.

Put bay leaves around.

Pour a cold water blended with a vegetable oil, to cover fish.

Bring to boil under a lid.

Turn a heating to low.

Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.

Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.

Let to cool, and the juices turn to an aspic.

Serve cold.

Salted Mackerel - 5

Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.

Ingredients:

1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet

Method:

Take 2 mackerel fillets without skins.

Remove all bones.

Wash the fillets, and dry them out on paper towels.

Take a glass, or an enameled dish with a lid.

Sprinkle first fillet's skin side with ¼ part of a salt.

Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.

Sprinkle second fillet's meat side with ¼ part of salt.

Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.

Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.

Then, take out fillets, and wash them slightly, to remove the salt exceeds.

Dry out on paper towels.

Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.

Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.

Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.

Place in a freezer for 3-4 hours.

Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.

Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.

Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.