Drinks

Matsoni

Submitted by Nobility_Cuisine on Sun, 12/18/2016 - 21:34.

Ingredients:

4 tbsp fat kefir, or fat sour cream
½ G (2 L) any fresh whole milk

Method:

Bring a milk to almost boiling temperature, about 200 F (90-95 C), but do not boil.
Chill it to 110-120 F (45-50 C).

Blend the warm milk and a kefir slightly, cover with a fabric, and with a large towel (or, just pour a mix into a thermos, and cover it), and leave in a dark warm place for 4 hours.

Note:

A timing is essential for this dish!

Place a matsoni in a refrigerator for 8 hours, and after that, it is ready.

Note:

This milk drink is originally from a Georgian cuisine.

Milk kisel

Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.

Ingredients:

4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)

Method:

Pour 3 cups a milk into a sauce-pan, and bring to boil on a low heating.

Put a sugar into the boiling milk, and stir to sugar dissolving.

Stir a starch and 1 cup milk to an even consistency.

Pour the starch mix into the boiling milk, and boil stirring for about 3 minutes.

Add a vanilla, and a syrup, stir well, and turn the heating off.

Serve hot.

Note:

You may do not add sugar and syrup, but serve with 5-minutes varenie.

5-minutes varenie method: Clean any fruits, remove seeds if necessary, and place into an enameled dish for about 7 hours.

Pour a sugar on top (1 part sugar to 2 parts fruits).

Stir sometimes.

After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.

5-minutes varenie is ready.

Rye Bread Kvass

Submitted by Russian_Cuisine on Tue, 07/13/2010 - 22:53.

Ingredients:

2 g (10 l) hot boiled water (70-80 C, 158-176 F)
1 lb dried rye bread slices
1 lb sugar
1 pack yeast
For better taste, add mint, raisins, and/or black currant leaves

Method:

Dry the rye bread slices in a warm oven, then cool.

Place in a large, deep glass or enameled dish, and cover with 1 g (5 L) hot water.

Let sit for 1-2 hours at room temperature. Stir 2-3 times.

Sift the liquid into a glass or enameled dish, keep it and the soaked slices.

Cover the soaked rye slices with the other 1 g (5 L) hot boiled water, and let sit 1-2 hours at room temperature.

Then, sift the liquid into the previously sifted liquid and keep it but not the rye remains.

Let cool to room temperature, add the yeast, sugar, and (optional) mint, raisins, and/or black currant leaves.

Let sit at room temperature for 8-12 hours, or overnight.

Sift, pour into bottles, and place in a cold place (or in a refrigerator) for 2-3 days.

Note:

This is a perfect drink for hot summer days and a base for many cold summer soups.

Gogol-Mogol – Russian Egg drink

Submitted by Russian_Cuisine on Sat, 11/14/2009 - 18:15.

Ingredients:

5-6 egg yolks
1 lemon
6 tbsp sugar or sugar powder
0.5 tsp brandy or rum (optional, for adults)

Method:

Peel the lemon, and cut the peels into very small pieces.

Whip egg yolks and sugar until an even consistency, then add lemon peels, and whip until getting a thick, foamy consistency.

Optional: add rum or brandy, and whip for 1 more minute.
Serve immediately.

Note:

This is a very Old Russian drink for adults and kids, which increases their strength.

Bread Kvass

Submitted by Russian_Cuisine on Sat, 10/31/2009 - 17:12.

Ingredients:

1 kg Russian rye bread (~ 2 lb)
6 liters boiling water (1.5 gallon)
25 g fresh yeasts (1 pack)
1 tbsp wheat flour
0.5 cup cut mint greens
300 g (2/3 lb) sugar

Glass bottles or cans
2 large sauce-pans
Colander
Clean fabrics - 2 separate pieces

Method:

Cut the rye bread into small cubes, place in one layer on baking sheets.
Pre-heat an oven to 380-400 F (160-180 C), and dry the bread pieces in the oven until they turn crunchy, but not burned.

Place the rye croutons in a large enameled or glass dish, pour 6 l (1.5 g boiling water) over them, stir, and let sit for about 10 hours at room temperature, then, sift with the fabrics in a colander.

Blend 1 pack of yeasts and 1 tbsp flour in 1 cup of this liquid and let sit in a warm place until it starts to get bubbles.

Boil another two cups of this liquid with the mint, boil for 1 minute, and dissolve all the sugar in it.

Pour the yeast-flour-liquid mix in the liquid, then pour the mint-sugar-liquid mix in it, stir well, cover with fabrics, and let sit at room temperature until thick foam grows on top of it.

Remove the foam, sift the liquid, and pour it into clean bottles or cans (do not fill them too much).

Cover them tightly with lids or corks, place in a cold place for 12 hours.

After that, the kvass is ready.

Home-Made Ryazhenka

Submitted by Russian_Cuisine on Sat, 06/06/2009 - 17:54.

Ingredients:

1 l milk
2-3 tbsp sour cream

Method:

Bring milk to boil, and pour the boiling milk in a thermos.
Let sit overnight.

Then, pour the milk from the thermos into a glass jar, and let cool to 40 C (104 F).

Pour half of the glass in a separate dish, stir thoroughly with sour cream, and then pour back into the glass jar.

Let sit at room temperature for 2 – 3 hours.
Ryazhenka is ready.

Then, keep in a refrigerator.

Tea Cup (Punch)

Submitted by Nobility_Cuisine on Sat, 09/27/2008 - 17:36.

Ingredients for 6:

0.5 lb strawberries
0.5 lb raspberry
0.5 lb apricots
1 and a half orange
0.5 lb strong black tea
0.5 lb sugar
1.5 lb mineral soda water

Method:

Cut apricots into halves, and de-seed.
Cut strawberries into halves or quarters.
Peel the oranges, and divide into parts. Cut every part in half.
Place all the berries into a panch bowl, pour sugar over them, shake, and place in a refrigerator overnight.
Pour tea over them, shake until the sugar dissolves, cool, and add mineral water. Serve with ice.

Kisel

Submitted by Russian_Cuisine on Sat, 06/30/2007 - 10:28.
Ingredients:

30 fl oz (~ 750 ml) water
1 lb any fruits or berries
7-10 tbsp sugar (depending on the fruits’ acidity)
1 pinch citric acid
1-5 tbsp potato flour (the drink’s viscosity depends on this)
½ cup water

Method:

Make puree from fruits or berries, and press it. Set aside the juice.
Place the rest (pulp) into a glass or enameled saucepan, pour water, and bring to boil.
Sift, and remove pulp parts.
Dissolve flour and citric acid in 0.5 cup water, and add the sugar and flour–citric acid mix into the hot boiling mix, stirring thoroughly.
Then, bring to boil on a small heating, but do not boil. Pour the juice and mix.
Kisel is ready.

Note:

Kisel is a huge variety of drinks. You can drink it hot in winter or cold in summer time. You can use any fruits or berries.
You can make a simplified variant of kisel: just mix flour, sugar, and water, bring to boil, then add any juice and bring to boil, but don’t boil (to avoid destroying vitamin C).
This is a perfect vitamin drink for children.