Submitted by Russian_Cuisine on Sat, 10/29/2011 - 16:09.
1 lb shredded cabbage with carrots
1 L water
2 tbsp salt
3 tbsp sugar
5 bay leaves
5 black peppercorns
Bring water to boil, dissolve the salt and sugar in it, add the peppercorns and bay leaves, and turn the heating off.
Let cool to warm.
Pour over the cabbage, and stir well.
Let sit for about 2 hours.
Place the shredded cabbage and carrots into an enameled or glass dish or jar (preferable).
Let sit for about 2 – 3 days at room temperature.
The sauerkraut is ready.
Keep it in a refrigerator up to 1 month.
To serve, drain the sauerkraut portion, place in a serving dish, sprinkle with 1-2 tbsp vegetable oil, and stir.
Sauerkraut is one of the several ancient traditional Russian late autumn and winter dishes.
Its advantages include storing all of the cabbage and carrots vitamins.
Use it as an appetizer, part of a complex garnish, or as an add-on to any vegetable and meat dishes.
Submitted by Nobility_Cuisine on Sat, 10/22/2011 - 16:41.
This sauce has been part of Russia's cuisine since 1654.
500 g (~1 lb) plums
100 ml (3.5 fl.oz) water
1 cinnamon stick
1 star of star anise
3 spicy peppercorns
5 black peppercorns
3 whole cloves
2 tbsp sugar
1/3 tsp salt
3 – 4 tbsp white wine vinegar
1.5”-2” part of ginger root
3-4 garlic cloves
Wash the plums, drain, cut them into halves, and remove the cores.
Place the plums into a saucepan with a thick bottom.
Add the cinnamon, all the peppercorns, and the whole cloves.
Cover with the water, salt, and sugar, and bring to boil with a medium heating.
Turn the heating to low, just to leave it boiling, and cover with a lid.
Cook for about 40 minutes, or until the sauce's volume shrinks to half (no more, or you will get a jelly instead).
Then, turn the heating off.
Remove all the peppercorns, whole cloves, and the cinnamon stick.
When the sauce cools a little, make a puree from it, and pour it back into the saucepan.
Add the vinegar, pressed garlic, and ground ginger.
Stir well, and bring to boil carefully (because the bubbling sauce can splash on you).
After it starts boiling, turn the heating off, and the sauce is ready.
You can alter the sauce's taste by adding more or less sugar, garlic, ginger, and vinegar.
Keep cool in a refrigerator under a lid.
Submitted by Russian_Cuisine on Sat, 10/15/2011 - 16:41.
1 lb fresh mushrooms
Coarse or sea salt
Spices: peppercorns, bay leaves, spicy peppercorns, whole cloves, whole coriander seeds
Clean the mushrooms, wash, and boil in a salt water for about 20 minutes.
Drain for 30 minutes.
Take an enameled or glass saucepan with a lid.
Place a layer of mushrooms on a saucepan bottom, and sprinkle with the salt and spices mix evenly.
Repeat wile you run out of mushrooms and spices.
Cover with a piece of not colored fabrics, put a wooden round over the fabrics, and put a glass can with a water over the round.
Place a saucepan in a dark, cool, dry place, or in a refrigerator, for about 1 month.
Then, salt mushrooms are ready.
You can to salt most of mushrooms you can see in stores.
You have to check mushrooms while salting.
Liquid has to cover mushrooms totally,
If not, place a heavier weight instead of can with water.
Note 3: Salt mushrooms are a perfect appetizer, part of many complex garnishes, or add-on to any potato dishes.
Traditionally, salt or marinated mushrooms are a necessary part of late autumn and winter Russian meals.
To serve, wash mushrooms thoroughly, slice if necessary, cover with sliced yellow onions, pour 1-2 tbsp vegetable oil, stir, and let to sit for about 15 minutes.
Submitted by Nobility_Cuisine on Sat, 10/08/2011 - 16:48.
5.5 oz (150 g) fresh porcini mushrooms
1/4 cup butter
2 tbsp white bechamel sauce
1 tbsp corn or potato starch
Salt on taste
Clean the mushrooms, and boil in a salt water for about 15 minutes, then drain, cool, and chop with 2 tbsp butter.
Separate the eggs, and make a puree with mushrooms, bechamel sauce, and egg yolks.
Whip the egg whites to strong peaks consistency.
Grease 4 or 6 ramekins (depends on size) with butter leftovers, and sprinkle with a starch.
Pre-heat an oven to 400 F (200 C).
Whip the mushroom mix with egg whites adding the mix by tablespoons.
Fill ramekins three-quarters with the mushroom-egg mix, place inside a large low oven-safe saucepan, and cover the bottom of saucepan with water.
Place in oven, and bake for about 20 minutes. (Do not open the oven door!)
Submitted by Russian_Cuisine on Sat, 10/08/2011 - 15:16.
1 lb young squash
0.5 cup flour
0.5 cup vegetable oil
Salt and spices on taste
1 egg (optional)
2 tbsp Mayonnaise or sour cream (optional)
Grate the squash on a small grater, add the flour, salt, and spices, and stir well.
You can choose whether to drain the squash juice or not. If not, add more flour.
Aim for pancake levels of consistency.
Preheat a skillet with 1-2 tbsp vegetable oil, and cook the pancakes as usual.
Serve hot with brined cucumbers, or with sauerkraut, or brined mushrooms, or as a standalone lent dish.
Submitted by Nobility_Cuisine on Sat, 09/24/2011 - 23:09.
1 lb boneless salmon
6 tbsp coarse salt
Cut the fish into 1”-thick slices.
Put it into a deep enameled or glass dish, and sprinkle with salt.
Stir well, and place in a refrigerator for 3 days.
After 3 days, drain the fish, and soak it in clean cold water for 1 hour.
Drain, and soak in clean cold water for 1 more hour.
Drain, and soak in clean cold water for 1 more hour (total soaking time 3 hours).
Note: If making over a pound of this dish, add 4 tbsp salt, an extra day to the salting time and another hour to the soaking time per extra pound.
Hang the pieces on some hooks (paper clips, for example) over some plate, the dishwasher, or just out in the yard.
Drain until liquid stops dripping from them, e.g. for 8 – 12 hours, or even longer on your taste, the longer then dryer.
To serve, slice lengthwise into thin pieces.
Roll the leftovers up in plastic wrap, and keep in a refrigerator.
Submitted by Nobility_Cuisine on Sat, 09/17/2011 - 18:44.
3 tbsp brown sugar
2 tbsp orange juice
1 tbsp butter
1/4 tsp salt
1/4 tsp ground black pepper
3 cup boiled and sliced beets
Pour the orange juice into a deep sauce-pan or skillet.
Add sugar, butter, salt, and pepper, stir well, and bring to boil with medium heating.
Stir until the sugar dissolves and the butter start to bubble.
Place the beets in the dish, and continue heating and stirring.
Cook until almost all of the liquid evaporates, and cover the beet pieces cover with the glazing.
Serve hot or warm.
This recipe can hide the earthy after-notes of a beet.
This same recipe can be used for other vegetables like turnip.
Submitted by Russian_Cuisine on Sat, 08/13/2011 - 16:24.
1 lb tvorog, or farmers cheese
0.5 lb butter or margarine, or spread
3 tbsp mustard
3 tbsp ground paprika
Ground caraway seeds, chopped dill greens, pressed garlic, and salt on taste
Whip all ingredients together while you get an almost even consistency.
You can use it as a spread for rye bread, or for other baking, or as a stuffing for sweet red peppers (cool, and slice into thin pieces across), or as an ingredient for vegetable salads.
This old-times dish is a very popular one on a South of Russia where sweet peppers can ripe.
Submitted by Russian_Cuisine on Sat, 06/18/2011 - 15:48.
1 – 2 medium mackerel
2 bay leaves
Coriander seeds on taste
Hot pepper on taste
Salt and water
Wash the fish, and remove the fins and innards.
Bring 1/4 gal water to boil, and dissolve as much salt as possible in it, stirring constantly.
Add the peppers, bay leaves, and coriander seeds.
Cool to a room temperature.
Place the fish in a glass or enameled saucepan, and cover it with a lid.
Let sit for about 2 hours at room temperature.
Place in a refrigerator for 2 – 4 days.
Then, remove the bones, slice into pieces, sprinkle with vegetable oil, and serve as an appetizer, or with potato dishes.
Keep in salt water for up to 1 month in the refrigerator.
Submitted by Russian_Cuisine on Wed, 05/11/2011 - 22:40.
4 -8 red, yellow, or orange sweet peppers
1 cup rice
2 large onions
2 large carrots
2 large tomatoes
4 garlic cloves
Parsley, mint, bay leaves, salt, sugar and ground black pepper on taste
Peel the onions and carrots, chop them with the parsley greens, and stir-fry for 3-5 minutes with strong heating.
Boil the rice.
Peel and chop the tomatoes and garlic, or just use salsa or tomato sauce.
Stir the rice, fried vegetables, and tomato sauce together.
Boil 2 cups water with the bay leaves, mint, salt, sugar, and pepper for about 1 minute.
Then, cool the brine a little, and add 1 tsp vinegar.
Wash the sweet peppers, remove the seeds, and soak them in brine for about 5 minutes, or more.
Drain the peppers, and stuff them with the rice-vegetable-tomato mix.
Cover, let sit for about 30 minutes, and serve.