Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.

Ingredients:

2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste

Method:

Shred a cucumber.

Chop dills, onions, and eggs.

Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.

Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.

Note:

You may use only the kvas, or the kefir, or the mixture of them.

Puff Pastry Cake with Vegetables and Mushrooms

Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.

Ingredients:

1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste

Method:

Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.

Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.

Grate mushrooms, and stir-fry with the vegetable oil leftovers.

Grate (or crush) the 1 baked sheet, and set aside.

Grate eggs.

Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.

Cover with the next baked sheet, and repeat until you run out of ingredients.

Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.

Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.

Beef Rolls

Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.

Ingredients:

1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste

Method:

Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.

Let to sit.

Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.

Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.

Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.

Pre-heat a skillet with a lard on a medium-high heating.

Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).

Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.

Simmer until a readiness, and serve with boiled vegetables on your taste.

Low-calories Herring Salad

Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.

Ingredients for 4:

1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste

Ingredients for dressing:

Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper

Method:

Peel onions, slice onto thin half-rings, and put in a bowl.

Pour a boiling water on top, let to sit for 1 minute, and let to drip off.

Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.

Cut an apple into1/2”-size cubes (remove seeds, of course).

Chop greens (spring onion, parsley, etc. - on your taste.

Put the apples, herring's pieces, and onions into a salad bowl, and stir.

To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.

Try, and add more ingredients if necessary.

Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.

Then, decorate with chopped greens, and serve.

Herring Salad – 5

Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.

Ingredients:

2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)

Method:

Boil carrots and beets separately, until a readiness.

Meanwhile, peel herrings, take fillets, and cut into small cubes.

Place them into a large bowl, and set aside.

Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.

Let to sit 1 minute, and dry out the onions.

Put onions into the bowl with the herrings, and stir well.

Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.

Stir well, add a dressing, and stir one more time.

Set into a refrigerator for 2 hours, then decorate and serve.

For decoration, use chopped greens, corns, decorative carrot cuts, etc.

Botvinya-2

Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.

Ingredients for broth:

¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste

Additional Ingredients:

¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
2 radish
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes

Method:

First, make a broth.

Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.

Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.

Wash a salmon, cut into medium cubes, and put into the boiling water.

Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.

Take out the salmon pieces, put into a bowl, cover, and set aside.

Strain the broth into another sauce-pan, and set aside.

Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.

Bring to boil, and boil for 2 minutes.

Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.

Set aside.

Shred the cucumbers, dills, radish, and spring onions.

Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.

To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.

Pour a kvas, put an ice cube, and serve.

Continue by portions.

Salad “Julia”

Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.

Ingredients:

1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste

Method:

Cut brined pickles and tomatoes into small cubes, and let to drip.

Cut potatoes and chicken fillets into medium cubes.

Shred eggs and fresh cucumbers.

Chop greens.

Cover a salad bowl with salad leaves.

Stir all other ingredients, and put on top.

Serve immediately.

Sour Cream Jelly with Fruits

Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.

Ingredients:

17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)

Method:

Wait until a sour cream warms to a room temperature.

Whip a sugar and the sour cream together.

Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.

Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.

Whip the sour cream and gelatin together, and pour on top of the fruits.

Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.

Grate a chocolate over dish (or dishes), and serve.

Home-Made Salted Herring – 3

Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.

Ingredients:

2 medium herring
1 cup (250 mL) boiled and chilled water
3 gv.
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn

Method:

Peel a fish, and cut into medium slices.

Dissolve a salt and a sugar in a water.

Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.

Cover the can, shake, and place in a refrigerator for 36 – 48 hours.

To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.

Mushroom Pancakes

Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.

Ingredients:

11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
2 egg
3-4 tbsp flour
2-3 tbsp sour cream
2 onion
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste

Method:

Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.

Stir all ingredients but a vegetable oil.

Pre-heat a skillet with the vegetable oil, turn a heating to medium.

Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.

Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.