Mushroom Soup with Beans

Submitted by Nobility_Cuisine on Sun, 04/01/2018 - 01:39.

Ingredients:

11.5 oz (300 g) forest mushroom
5.2 oz white dry beans, or 1 can white beans
2 carrot
1 potatoes
Salt and greens on your taste

Method:

Wash and slice mushrooms.

Put the mushrooms into a sauce-pan, and put beans.

Note:

When you use the dried beans, soak them previously overnight.

Pour a hot water on top, and bring to boiling.

Boil for about 30 minutes.

Remove a foam when necessary.

Peel and wash carrots and potatoes.

Slice the carrot into thin rounds, and put into the sauce-pan.

Add a salt.

Cut the potatoes into medium cubes, and put into sauce-pan.

Boil all together for about 15 minutes.

Chop greens, and put into sauce-pan, and turn a heating off.

Note:

You may add 1 tbsp a sour cream per portion, optionally.

Salad “Short Stop”

Submitted by Russian_Cuisine on Sun, 04/01/2018 - 01:23.

Ingredients:

10-11 oz (250-300 f) smoked chicken fillet
3 large tomatoes
3 large egg
¾ cup croutons
Salt, ground pepper, and mayonnaise on your taste

Method:

Cut all ingredients into 1/2”-side cubes.

Stir all ingredients, and serve.

Scrambled eggs with Fresh Caviar

Submitted by Nobility_Cuisine on Sun, 03/25/2018 - 21:09.

Ingredients for 1 portion:

3 egg
3 tbsp fresh fish caviar
2 tbsp butter
Salt and pepper on your taste
1/2 bay leaf, optionally

Method:

Melt a butter in a skillet, over a high heating, then turn the heating to medium.

Blend eggs with a salt and a pepper thoroughly.

Stir-fry the eggs in the skillet until almost ready, and stir-in a fresh caviar.

Put a bay leaf on top, and cover the skillet with a lid.

Turn the heating off, and let to sit for about 2 minutes.

Remove the bay leaf, and serve.

Note:

Caviar of a lake or river fish is preferable.

Potato Pies with Fillings

Submitted by Russian_Cuisine on Sun, 03/25/2018 - 20:54.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Vegetable oil for frying

Note:

For fish fillings, use the same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the ground potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Pre-heat 1 tbsp a vegetable oil in a skillet, over a medium heat.

Using 2 tablespoons, portion out four potato pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with more potato pie mixture, and bake, or cook under a lid until golden on both sides.

Serve hot with a sour cream, 1-2 pies per a portion.

Simmered Cabbage with Mushrooms

Submitted by Nobility_Cuisine on Sat, 03/17/2018 - 16:09.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms and carrots, a tomato paste, bay leaves, and a pepper, and stir well.

Cover the skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Schzhi with Beans

Submitted by Russian_Cuisine on Sat, 03/17/2018 - 16:02.

Ingredients:

14 oz (400 g) beef fillet
11.5 oz (300 g) cabbage, shredded
4 potatoes2 onion
1 carrot
1 bay leaf
7 oz (200 g) canned white beans
2 garlic clove
Juice of 1 lemon
4 lemon slices
Parsley greens, sour cream and salt on your taste

Method:

Wash a meat, put into a sauce-pan, pour a cold water on top, to cover the meat, add a salt, and bring to boil.

Remove a foam some times, and boil for 1 hour over a low-medium heating.

Meanwhile, peel vegetables, and cut into small pieces.

Put a cabbage, and sliced carrots, potatoes, and onions into the sauce-pan, and cook for 20 more minutes.

Take out the meat, cut it into small pieces, and put it back into sauce-pan.

Then, add beans, a chopped garlic, a bay leaf, a lemon juice to a soup, and boil all together for 3 more minutes.

When serve, add a slice of lemon, a pinch of a chopped parsley, and a tablespoon of a sour cream into each serving plate.

Meat Solyanka Soup with Garlic Stalks

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:59.

Ingredients:

17.5 oz (500 g) ready meats (sausages, ham, bologna, cooked meats)
3-4 brined garlic stalks
2 salted tomato
2 carrot
½ lemon
3 dill stalk
Salt and pepper on your taste

Method:

Cut meats into thin stripes, and put into a sauce-pan.

Pour with a cold water, bring to boil, and boil for 5 minutes.

Cut carrots into rounds.

Chop garlic stalks.

Pass salted tomatoes through a sieve.

Add the tomatoes, carrots, and garlic stalks into the broth.

Boil for about 30 minutes, add a salt and a pepper (on your taste), and turn the heating off.

Chop dills, and slice a lemon.

Add pinch of the chopped dill, and the lemon slice into portion plates.

Rich Fish Solyanka

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:47.

Ingedients:

11.5 oz (300 g) fresh sturgeon (tail side part)
7 oz (200 g) fresh zander fillet
7 oz (200 g) brined mushrooms
2 salted cucumbers
3 tbsp pitted black olive
2 tbsp tomato paste
1 lemon
5 dill stalk
Sour cream on your taste

Method:

Wash a fish, and put a sturgeon into a sauce-pan.

Pour it with a cold water to cover, and bring to boil.

Boil for about 40 minutes on a medium heating.

Meanwhile, cut a zander into small pieces, and chop mushrooms, cucumbers, and olives.

Take out the sturgeon, separate meats, and chop them.

Strain the fish broth, return it into the sauce-pan, and bring to boil.

Put the zander pieces and chopped mushrooms, cucumbers, and olives into broth.

Boil for about 10 minutes.

Then, add the sturgeon pieces, a tomato paste, and a chopped dill into broth, and boil for 5 more minutes.

Slice a lemon.

To serve a soup, add a sour cream and the lemon slice per a portion.

Old-Style Solyanka Soup

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:40.

Ingredients:

¼ G (1 L) beef broth
11.5 oz (300 g) salted mushrooms
3-6 tbsp flour
1 medium onion
3-6 tbsp butter

Method:

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

Chop onions and salted mushrooms thinly, put into the broth.

Stir-fry a flour with a butter, until a butter color turns light-brown.

Add the fried flout into a soup, and stir well.

Boil a the soup for about 3-5 more minutes, then serve.

Note:

This was a basic recipe, so usually this soup was also with carrots, and/or cabbage, fried onions, boiled grains, triple broth, etc.

Rassolnick with Sauerkraut

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:24.

Ingredients:

13.2 oz (350 g) beef
1 large salted cucumber
3.5 oz (100 g) pearl grain
5.2 oz (150 g) sauerkraut
2 carrot
1 onion
2 potato
1 bay leaf
3.5 fl oz (100 mL) cabbage pickle
2 tbsp vegetable oil
Salt and sour cream on your taste

Method:

Soak grains overnight before starting, then dry out, and wash.

Pour 1/3 G (1.5 L) a cold water into a sauce-pan, put a beef, and bring to boil.

Remove a foam when increases, add a bay leaf, and cook for about 40 minutes.

Then, add the grains, and cook for 40 more minutes.

Peel, was, and cut fresh vegetables.

Grate carrots and cucumbers, chop onions and potatoes.

In a pre-heated skillet with a vegetable oil, stir-fry the onions, cucumbers, a sauerkraut, and the carrots for about 10 minutes.

Add a sauerkraut pickle when necessary to avoid burning.

Put all from skillet into sauce-pan, add chopped potatoes into sauce-pan, and boil for 10 more minutes.

Serve hot with a sour cream.