Submitted by Nobility_Cuisine on Mon, 10/24/2016 - 15:28.
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
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.
Submitted by Russian_Cuisine on Mon, 10/24/2016 - 14:56.
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
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.
Submitted by Nobility_Cuisine on Sun, 10/16/2016 - 16:14.
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
Cut the eggs into halves.
Use the egg yolks for stuffing mixes.
Stuff the egg whites halves with the mixes, decorate, chill, and serve.
Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.
3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil
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.
This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.
Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.
2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream
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.
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
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.
Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.
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
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.
Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.
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
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.
Submitted by Nobility_Cuisine on Tue, 09/27/2016 - 10:11.
Ingredients for 6:
6 pieces rye bread
1.5 lb (700 g) bones with bone marrow
1-2 tbsp butter
2-3 stalks spring onion
Salt and ground black pepper on your taste
Wash bones, put in a sauce pan, pour a boiling water to cover bones, and bring to boil on a low heating.
Boil for about 1 hour, until a marrow easily separates from the bones.
Cut out rounds from bread pieces, diameter 2” (4-5 cm).
Remove middles from the rounds, leaving a thin bottom on the each round.
Pre-heat a skillet with a butter, and fry bread rounds for about 2 minutes on each side.
Meanwhile, chop spring onions.
Fill each round with the boiled marrow, sprinkle with a salt, chopped onions, and a pepper.
Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.
1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste
Peel onions, and chop thinly.
Wash an eggplant, and cut into small cubes.
Place the eggplant pieces into a salted water for 30 minutes.
Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.
Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.
Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.
Simmer all together for 5-7 minutes on a medium heating, then serve.
Note: You may serve it cold also.