Submitted by Russian_Cuisine on Sat, 08/04/2012 - 15:48.
24 oz (650 – 700 g) tomatoes
2 tbsp 9% vinegar
2 tsp salt
5 tsp sugar
3 dill stalks for pickles
0.5 tsp mustard seeds
5 -7 black peppercorns
1 garlic clove
1 bay leaf
1 1L volume jar
Wash the tomatoes, remove stalks if they are still in, and cut with a fork in a circle around the stalk spot.
Wash a can thoroughly, drain.
Put the chopped garlic clove, 1-2 dill stalks, mustard seeds, peppercorns, and bay leaf into the jar.
Put the tomatoes into the jar, and cover with the dill stalks.
Bring 1 L water to boil in a sauce-pan.
Pour the boiling water into the jar, and let sit for about 15 minutes.
Meanwhile, in another, small sauce-pan, bring some more water to boil and boil the lid in it.
Then, pour the water from the jar back into the larger sauce-pan, add the salt, sugar, and vinegar, and bring to boil.
Pour into the jar with the tomatoes, cover with a lid, and seal the lid tightly.
Set the can upside down, cover with a thick towel and let cool to room temperature.
Keep in a dark, cool place.
The winters in Russia are very long and cold, so there are a lot of methods to keep the vegetables and vitamins in the food during these seasons.
Brined vegetables in jars are one of these methods.
Submitted by Russian_Cuisine on Sat, 07/07/2012 - 14:24.
47 fl oz (1300 ml) whole milk
12 fl.oz (325 ml) heavy whipping cream
0.5 cup sour cream
1 tbsp sugar
1 egg yolk, fresh
Mix the milk and whipping cream, and pour it in a oven-safe dish.
Pre-heat an oven to 390-400 F (200 C).
Boil the milk-cream mix in the oven, stirring every 10 minutes, until the volume decreases by a third
Cool to lukewarm temperature.
Whip the sour cream, sugar, and egg yolk to an even consistency.
Pour in the milk-cream mix, and whip together to an almost even consistency.
Pour into portion-sized jars with lids, cover with lids (just put them on, so a bit of air can pass), and put into warm (100 F, or 40 C) oven, or in a yogurt-maker.
Let sit warm for about 3.5 hour, then take the cans out and seal the lids.
Put in a refrigerator for 1 hour, and the varenets is ready.
You can keep them in a refrigerator for up to a week.
It should be a very thick and tasty dairy product.
Submitted by Russian_Cuisine on Sat, 04/07/2012 - 15:45.
1-2 lb fish heads and bones
1-2 lb fish, whole or fillets
1 medium carrot
1 medium onion
0.5 lb parsley root
1 hard-boiled egg
5-7 bay leaves
Lemon, olives, garlic,sliced, for decorations
Put the fish heads, bones and fins into a clean fabric or gauze bag, then close it tightly.
Pour cold water of equal weight to the bag of fish parts into a sauce-pan. Do not remove fish scales!
If you boil a whole fish, pour 7 parts water per 10 parts fish by weight.
Peel 1 onion and 1 carrot, and put it in the sauce-pan.
Put the parsley, peppers and bay leaves into the sauce-pan.
Bring to boil with very low heating, and cook on very low heating for about 1.5 – 2 hours.
If a drop of the fish broth turns hard, the broth is ready.
Do not turn the heating off!
Take out the onion, carrot and parsley root.
Cut the carrot and parsley into circles, throw the onions away. Throw the heads, fins, and bones from the bag away.
Boil the fish in the same broth to readiness, add water if necessary.
You can use fish fillets, or a whole fish (just remove the innards and black membranes).
If you cook a whole fish, boil it with the broth in a special saucepan for fish, or in a tight fabric bag, so it keeps the fish shape.
Sift the broth.
Then, place the whole fish or fish pieces in a deep serving dish, place carrot pieces on top like scales, pour the broth carefully into the dish, decorate, and put in a refrigerator to let harden.
You can make a layered aspic: pour a small volume of the broth in, let cool, put the carrot pieces on top, and pour the next broth portion.
Let cool, and put hard-boiled egg pieces on top, then pour the next portion of the broth.
Let cool, and place some thin lemon slices on top, then pour the next portion of the broth.
Let cool, and place some black olive slices, some parsley leaves, small pieces of vegetables, and some thin garlic slices.
Let to cool for about 3 hours.
This is a very festive dish, so you can decorate it as you like.
You can decorate it after cooling with ground egg whites, greens, lemon thin pieces, caviar, and so on.
Note that garlic is not appropriate for every fish, only for fish with a strong smell like pike.
You can make seafood in aspic using a strong fish broth.
Submitted by Russian_Cuisine on Sat, 03/10/2012 - 15:52.
2 lb zucchini
Salt, pepper, spices on your taste
1 garlic clove
2/3 cup flour
3 tbsp mayonnaise
3.5 oz (100 g) ground cheese
3 tbsp mayonnaise
Cherry tomatoes, black and green olives, eggs, fresh cucumber slices
Grate the zucchini on a large grater, add the flour, eggs, pressed garlic, and mayonnaise.
Whip for about 3 minutes.
Cook 5 crepes on a non-stick skillet.
Sprinkle every crepe with the mayonnaise and ground cheese, then cover with the next crepe.
Decorate, slice, and serve.
Submitted by Russian_Cuisine on Sat, 02/25/2012 - 16:25.
Russian name for crepes – bliny, for curd cheese – tvorog.
You can simplify this recipe for your convenience.
Ingredients for 4:
75 g (2/3 cups) fine flour
125 ml (4.5 fl oz, or 0,25 pt) milk
2 1/2 tbsp oil
1/2 lemon rind, grated
1/2 tsp vanilla sugar
Salt on your taste
2 tbsp oil or butter for greasing
For the curd cheese filling:
1/2 lemon rind, grated
200 g (7/8 cup) fat curd cheese
60 g (1/4 cup) butter
40 g (1/8 cup) icing sugar
1 tsp vanilla sugar
2 tsp vanilla custard powder
Salt on your taste
60 g (1/8 lb) raisins,soaked in hot water
50 g (1/4 cup) sugar
For the sauce:
125 ml (4.5 fl oz, or 0,25 pt) milk
125 ml (4.5 fl oz, or 0,25 pt) sour cream
30 g (1/8 cup) icing sugar
1 tsp vanilla sugar
For the crêpes, combine the flour with milk, eggs and oil and stir.
Add the lemon rind, vanilla sugar and a pinch of salt.
Gradually add the rest of the milk and keep stirring until the mixture becomes thin.
Let stand for 20 minutes. If necessary, thin the mixture with more milk.
Heat oil in a flat pan.
Pour out any residual fat (the pancakes should be fried in a very thin layer of oil).
Pour in some of the batter, making sure it is evenly spread.
Fry the crêpe becomes golden yellow on both sides.
Remove, and place on a plate.
Cover with foil. Make the rest of the crêpes in this way.
For the filling, beat the butter, icing sugar, vanilla sugar, custard powder, salt and lemon rind until fluffy.
Separate the egg whites and egg yolks.
Stir- in the egg yolks, and then the curd cheese.
Beat the egg whites with the sugar until stiff and fold together with the raisins into the curd cheese mixture.
Place the crêpes in a row so that they overlap and become one connected piece.
Spread over the curd cheese mixture and roll into one long roll.
Cut the roll into 10 pieces.
Grease a baking dish with butter.
Place the crêpes in the dish so that they are stacked on top of each other.
Bake in a preheated oven at 320 F (160 °C) for about 15 minutes.
For the sauce, combine all the ingredients and stir until the mixture is smooth.
Pour over the crêpes, and bake for another 15 minutes.
Submitted by Nobility_Cuisine on Sat, 01/07/2012 - 18:50.
3/4 lb (300 g) large potatoes, same size
3 egg whites
2 oz (50 g) butter or margarine
Salt, ground pepper, ground nutmeg on your taste
Wash the potatoes, and bake in an oven pre-heated to 375-410 F (190-210 C) oven until readiness. Do not turn the oven heating off!
You can alternatively microwave the potatoes for about 10-14 minutes, until readiness.
Cut the potatoes into halves, and spoon them out of their skins.
Make a puree from the potatoes, and stir-in the egg yolks,butter, salt, pepper, and nutmeg.
Rub a baking sheet with butter or margarine, and shape any same-sized forms from the puree with a confectionary bag.
You can alternatively just fill any metallic shapes.
Bake until the surface of the puree turns light tan.
Serve hot on a flat dish covered with a green salad leaves.
Submitted by Russian_Cuisine on Sat, 12/24/2011 - 16:34.
6 lb cabbage (or 1 large head), not shredded
1 medium (10-12 oz (300-350 g) beetroot
2 large carrots, or 0.8 lb carrots
1 garlic clove (about 1 oz, or 30 g), peeled
12 black peppercorns
8-9 tbsp (about 5 oz) salt
1 – 1.5 cup sugar, on taste
2 fl oz (50 g) 70% vinegar
Cut the cabbage head into 4 quarters starting at the stalk, then remove the cabbage stalk.
Cut each cabbage quarter into halves lengthwise, then across to create large cubes that you should then break apart into leaves.
Peel the beets and carrots, and shred them on a large shredder. Then stir them together.
Chop the garlic, and stir it in with the beets and carrots.
Get large jars, and place a layer of the beet-carrot-garlic mix followed by a layer of cabbage.
Then, press down (the top and bottom layers should be the beet-carrot-garlic mix).
Meanwhile, make the marinade.
Put the salt, sugar, all of the peppercorns, and bay leaves (optional) into a large glass or enameled saucepan.
Pour 3 L (3/4 gallon) water into the saucepan, and bring it to boil.
Turn the heating off, and let sit for about 10 minutes to cool a little.
Then, remove the bay leaves if you added them, pour in the vinegar, and stir.
Pour the hot prepared marinade into the jars.
Press a little so all the vegetables are covered by the marinade, cover with a lid, and let cool.
After that, place the jars into a refrigerator for at least 1 day (the longer the better).
This cabbage has a very beautiful color, and a very nice taste, not too sweet, and a little crunchy.
There are hundreds of variations of this dish: sometimes, celery or greens are added, or the beets are boiled and sliced, and the quantity of salt, pepper, and sugar varies.
Vinegar percent conversion chart: http://www.good-cook.ru/lib/faq/uksus.shtml
Submitted by Nobility_Cuisine on Sat, 12/17/2011 - 16:09.
1 small head of red cabbage
1 oz butter or margarine
1 large onion, sliced
1/2 tsp ground nutmeg
1 large apple, peeled, de-cored, and ground
4 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp black currant, or black currant jelly
1/2 tsp spice mix
Slice the cabbage into angel-hair style pieces.
Melt the butter in a deep saucepan, with medium heating.
Stir-fry the chopped onion until it turns mild but before it changes its color.
Stir in the spices, add the shredded cabbage and ground apple, and stir.
Dissolve the sugar in 3.5 fl oz (100 g) water.
Add the vinegar and sugary water into the saucepan, sprinkle with salt and ground pepper, and stir well.
Bring it to boil, then turn the heating to low, cover the saucepan with a lid, and simmer for about 1 hour, or until the cabbage turns mild and absorbs all the water.
Stir-in the currant jelly or currants, stir, and simmer for 1 minute more.
Serve hot as a standalone fast dish, or as part of a garnish to a meat dish.
Submitted by Nobility_Cuisine on Sat, 12/10/2011 - 17:08.
20 tartlet baskets (made puff pastry, phyllo dough, or “sand” dough)
1 large boiled chicken breast
2/3 lb fresh mushrooms
4 hardboiled eggs
0.5 lb ground cheese
1/3 lb sour cream or mayonnaise
1.5 tbsp vegetable oil
0.5 tsp salt
Slice the mushrooms thinly, and stir-fry them with vegetable oil and a pinch of salt.
Peel the eggs, separate the egg whites and egg yolks.
Grate the egg whites, and stir them in with the mushrooms.
Then, stir this mix with 1/3 of the sour cream or mayonnaise.
Slice the chicken lengthwise, thinly, and stir it in with the crumbled egg yolks using a fork (this is separate from the egg yolks and mushrooms).
Then, stir this mix with the remaining 2/3 of the sour cream or mayonnaise.
Per tartlet basket, place 1/20 of chicken mix, then 1/20 of mushroom mix, then sprinkle with 1/20 of ground cheese.
You can serve the tartlets immediately, or cover them with plastic wrap and keep them in a refrigerator for up to 6 hours.
Submitted by Russian_Cuisine on Sat, 11/19/2011 - 16:34.
1 lb mushrooms
1 L (1/4 gal) water
2 tbsp sugar
4 tbsp salt
3 bay leaves
6 spicy peppercorns (allspice)
3 whole cloves
3 tbsp vinegar (or 6.5 fl.oz 9% vinegar, in which case use 3.5 fl.oz water less for the marinade)
Wash the mushrooms, peel, and slice them if they are large.
Place them in a large saucepan, pour 1 gal water in, and boil for about 5 minutes.
Drain and wash the mushrooms.
Place in a saucepan, stir with all the ingredients for marinade except for the vinegar.
Bring to boil, and boil for about 25 minutes.
Then, add the vinegar, and boil for 10 more minutes with low heating.
Put the mushrooms into clean jars, cover with marinade (hot from the saucepan), cover the jars with lids, and screw the lids on tight.
Flip the jars upside down, cover with a thick piece of fabric, and let cool.
Keep the jars in a cool dark place, and the opened jars in a refrigerator.
You can keep the canned marinated mushrooms for up to 6 months.