Main dishes

Chicken Simmered with Cabbage

Submitted by Nobility_Cuisine on Sun, 10/28/2018 - 15:29.

Ingredients:

1 lb green cabbage, thinly shredded
1 lb chocken fillet
5.2 oz (150 g) onion
5.2 oz (150 g) carrot
11.5 oz (300 g) tomato meat
2.5 fl oz (80 mL) vegetable oil
8.7 fl oz (250 mL) chicken broth
½ tsp zira spice
Salt and pepper on your taste

Method:

Wash and cut a chicken into medium pieces.

Sprinkle the fillet pieces with a salt, stir, and set aside for 15 minutes.

Stir-fry them in a large deep skillet with a vegetable oil, and place into a bowl.

Shred carrots, slice onions into half-rounds, and stir-fry in same oil as the chicken for 2 minutes.
Add chopped tomato meats (tomatoes without skins and seeds), stir well, and simmer until juices evaporate.

Then, sprinkle with the salt, a pepper, and (optionally) with zira, pour a chicken broth, and bring to a boiling.

After that, put a shredded cabbage into the skillet, cover it with a lid, and simmer for about 20 minutes over a low heating.

Put the chicken back into skillet, stir, bring to boiling, and turn the heating off.

Vegetable Stew

Submitted by Russian_Cuisine on Sun, 10/28/2018 - 15:11.

Ingredients:

21 oz (600 g) potato
24.5 oz (700 g) cabbage
1 medium carrot
1 medium onion
2 oz (60 g) butter
2 tbsp tomato paste
¼ G (1 L) water
1 tbsp vegetable oil
2-3 bay leaf
Salt and ground black pepper on your taste

Method:

Bring a water in a large sauce-pan to a boiling.

Peel and wash potatoes, then cut into medium pieces, and put into the boiling water.

Sprinkle with a salt, and boil until the potatoes turn soft.

Meanwhile, shred a cabbage, and put into the sauce-pan.

Slice carrots, chop onions, and stir-fry them in a skillet with a vegetable oil.

Put the carrots and onions into sauce-pan, add a butter , a tomato paste, bay leaves, and a pepper, stir all together, and simmer for about 10 minutes.

Serve hot as a standalone dish, or as a garnish to meat dishes.

Pelmeni with Chanterelles and Potatoes

Submitted by Russian_Cuisine on Mon, 09/03/2018 - 23:00.

Ingredients:

1 cup flour
3 egg
1 tbsp vegetable oil
7 oz (200 g) chanterelles
2 potato
1 medium onion
1 tbsp butter
Salt and pepper on your taste

Method:

In a large bowl, stir a flour, a salt, 2 eggs, and a vegetable oil.

Knead a dough, then roll it into a plastic wrap, and put into a refrigerator for 1 hour.

Meanwhile, make a stuffing: chop chanterelles and onions, add a salt, and stir-fry with a butter until a readiness.

Boil potatoes, make a potato puree, and stir with the fried chanterelles, and with 1 egg.

Roll the dough, and cut rounds by a glass.

Put 1 tbsp the stuffing on a middle of the round of dough , and pinch borders of dough, to get a pelmen.

Bring ¼ G water to a boiling, and boil the pelmeni for 7 minutes.

Serve hot, with a sour cream, or with a melted butter.

Chicken Souffle

Submitted by Nobility_Cuisine on Sun, 06/24/2018 - 15:32.

Ingredients:

2 boiled chicken fillet
3.5 fl oz (100 mL) 20% whipping cream
4 tbsp butter
1 egg
3.5 oz (100 g) white bread
Salt and spices on your taste

Method:

Soak a bread in 2 tbsp a whipping cream.

Grate chicken fillets thinly.

Then, stir the ground chicken meats with the white bread, and grate one more time.

Pre-heat an oven to 370 F (150 C).

Whip chicken meat with an egg yolk, 3 tbsp a butter, and whipping cream for 4-5 minutes.

Separately, whip a chilled egg white, and add to the whipped meat mixture.

Add a salt, and stir carefully.

Rub a baking dish with 1 tbsp butter, and put the mix into the dish.

Bake in the oven until a gold crust increases on top.

Or, you may bake it over a water bath, under a lid, for about 20 minutes.

Serve hot.

Beetroot Cutlets

Submitted by Russian_Cuisine on Sat, 06/16/2018 - 19:38.

Ingredients:

2 medium beetroot
2 garlic clove
2 tbsp cream of wheat
2 oz (70 g) breadcrumbs
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Wash beetroots, dry them out, sprinkle with a vegetable oil, roll in a piece of a foil, and bake until beets are ready.

It takes about 1 hour in a pre-heated tp 380 F (200 C) oven.

Chill and peel beets.

Put a cream of a wheat into a bowl, and press a garlic into the bowl.

Grate beets on a very small grater, and put them into same bowl.

Add a salt and a pepper, stir well, and set aside for 15-20 minutes.

Shape small cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Carrot Cutlets

Submitted by Nobility_Cuisine on Mon, 06/04/2018 - 16:31.

Ingredients:

21 oz (600 g) carrot
2 egg
1 oz (~30 g) butter
2 oz (80 g) cream of wheat
3.5 oz (100 g) breadcrumbs
3.5 fl oz (100 mL) hot milk
Vegetable oil for frying
Salt on your taste

Method:

Peel carrots, wash, and grate on a large grater.

Put the carrots in a sauce-pan with a hot milk, stir, and bring to boil.

When it starts boiling, turn a heating to very low, add a butter and a salt, and stir well.

Simmer the carrots under a lid for about 15-20 minutes, then add a cream of wheat, and continue to simmer, stirring permanently.

Separate egg whites and egg yolks.

When turn the heating off, stir-in the egg yolks into the carrot very quickly.

Then, set the sauce-pan aside, and let to chill.

When chill. shape cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

False Rabbit

Submitted by Russian_Cuisine on Sun, 05/27/2018 - 17:23.

Ingredients:

35 oz (1 Kg) ground meat
6 egg
1 large onion
1 celery stalk
1 carrot
2 garlic clove
3.5 fl oz (100 mL) whipping cream
Salt and pepper on your taste

Method:

Boil 5 eggs for about 7 minutes.

Chop carrots, garlics, a celery, and an onion very thinly.

Simmer the vegetables with ½ tsp a vegetable oil until readiness.

Soak a bread in a whipping cream.

Stir a ground meat, an egg, the bread, a salt, a pepper, and the simmered vegetables together.

Cover a baking sheet with a piece of a 2-folded foil.

Put a half of a meat mix as a rectangle over the foil.

Put peeled hard-boiled eggs in a row on the middle of the meat mix.

Cover with second half of the meat mix, and shape a cylinder.

Roll it in foil very tightly, to avoid running out juices.

Pre-heat an oven to 380 F (200 C), and bake a false rabbit for about 50 minutes.

Then, decrease the temperature to 350 F (170 C), and bake for about 40 more minutes.

Note:

For increasing of a golden crust, roll the foil for 10 minutes before a readiness.

Note:

This dish was very popular after 1917, when instead of meat any grains and vegetables were used.

Chicken Cutlets with Farmer's Cheese and Zucchini

Submitted by Nobility_Cuisine on Sun, 05/20/2018 - 18:04.

Ingredients:

28 oz (800 g) ground chicken meat
5.2 oz (150 g) Farmer's cheese, or tvorog
1 egg
1 medium young zucchini
1 garlic clove
2 tbsp starch
Ground black pepper and salt on your taste

Method:

Grate a zucchini on a small grater, and let a juice to drip.

Blend a tvorog to get an even consistency.

Press a garlic.

Stir all ingredients, shape cutlets, their heights should be about 1/2”.

Cook the cutlets over a water bath for about 15 minutes.

Serve with chopped greens and (optionally) a piece of a butter.

Zrazy with Cheese

Submitted by Nobility_Cuisine on Tue, 05/15/2018 - 14:01.

Ingredients:

17.5 oz (500 g) ground meat
3.5 oz (100 g) ground hard cheese
3.5 oz (100 g) ground frozen butter
1 egg
2 garlic clove
2 white bread slice
3.5 fl oz (100 mL) milk
Ground black pepper and salt on your taste

Method:

Soak a white bread in a milk.

In a large bowl, stir a ground meat, a salt, a pepper, the pressed soaked bread, and an egg.

Stir well, to make an even consistency.

Separately, stir a ground butter and a ground cheese.

Shape several thin meat rounds, and put a portion of a cheese-and butter mix in a middle of each one.

Shape “pies”, flat them a little, and cook over a water bath for about 40 minutes.

Note:

You may make zrazy with many other stuffings.

For example, stuffed with a mixed chopped hard-boiled egg, an onion, and a gherkin.

Or, with a mix of fried mushrooms and fried onions.

Fish Bitki

Submitted by Russian_Cuisine on Tue, 05/15/2018 - 13:56.

Ingredients:

17.5 oz (500 g) fish fillet (sea fish with white meat)
7 oz (200 g)white bread
3.5 fl oz (100 mL) milk
1 egg
3.5 oz (100 g) breadcrumbs
1.7 oz (50 g) butter
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Soak a bread in a milk.

Warm a butter.

Grate a fish fillet.

Stir the ground fish, soaked bread, and warmed butter together.

Grate a mix one more time.

Stir the mix with a salt, a pepper, and an egg, well.

Shape small round cutlets – bitki, and roll with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the bitki until a golden crust increases on both sides.