Submitted by Nobility_Cuisine on Sat, 10/25/2008 - 18:00.
1.25 lb chicken livers
2 large onions
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration
Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.
Grate the liver and onions together, then add eggs, flour, and whip together.
Fry thin pancakes of equal size out of this mix. You should have enough for 12 from these ingredients.
Separately, peel potatoes and carrots, wash, and cut into julienne cuts. Peel the onions, and cut them into small cubes.
Stir-fry the potatoes, carrots, and onions separately.
Then, assemble the pie:
Put the liver pancake on a flat dish, put a thin layer of fried onions over it, sprinkle with Mayo, put the next liver pancake over this, then a layer of fried carrots, sprinkle with Mayo, then put the next liver pancake over this, a layer of fried potatoes, and sprinkle with Mayo...
Continue until you run out of all ingredients.
Sprinkle with Mayo; decorate with boiled or canned green peas and pieces of hard-boiled eggs.
Let sit in a room temperature for 3-4 hours, cut, and serve.
Submitted by Russian_Cuisine on Sat, 10/11/2008 - 17:21.
Ingredients for 1 lb cheese:
2 l pasteurized milk
0.5 l sour milk
1 tsp salt, or less
Red sweet pepper
Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)
Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.
Add the sour milk-eggs blend tablespoonful at a time, stirring the entire time.
Continue to slightly heat and stir until a transparent light-yellow liquid separates, leaving thin tvorog (akin to farmer’s cheese) pieces.
This separation takes about 7-10 minutes.
Pour everything in a collander covered with a non-colored fabric inside, and let drain. It takes about half an hour or more.
In that time, cut thinly cleaned red sweet pepper and dill greens, and mix with the wet tvorog.
Add salt (and optionally, spices), mix well.
Place the very thick tvorog in a round dish, and press with any 2-lb-weight.
After that, drain the cheese, sprinkle it with salt, put in a fabric or plastic bag, and place in a refrigerator for 1-2 hours to cool.
Then, cut into portions and eat.
The fillings may be different, on your own taste. You may try pine nuts, smoked fish, other greens, vegetables, or fresh or dried fruits – you are free to create your own experiments.
You can also use goat milk.
Submitted by Russian_Cuisine on Sat, 10/04/2008 - 15:55.
Ingredients for 2:
0.5 lb ripe pumpkin without the seeds and peel
2 cup rice or millet
3 cup milk
1-2 tbsp butter (optional)
1 tbsp sugar and 1 tbsp ground nuts per serving (optional)
Raisins and dried apricots pieces on taste
Soak raisins and apricots pieces.
Boil rice or millets in ¾ gallon lightly salt water until half-readiness, then drain the grain, and put into a saucepan. Pour milk over the grain (the milk has to cover the grain). Grate the pumpkin, put it into the saucepan, mix well with grain and milk, and bring to boil.
Boil for about 25 minutes at low heating, stirring occasionally.
(Add the raisins and apricot pieces after the first 15 minutes.)
Add 1-2 tbsp butter, and let to boil for one more minute.
Serve hot, sprinkle with ground nuts and sugar.
Submitted by Nobility_Cuisine on Sat, 11/03/2007 - 10:39.
1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1/4 lb ham
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens
Cut all meats into thin slices and place on a large flat dish over the bacon slices.
Mix 1 tsp salt and dried spices (basilica, sage, thyme, green pepper), and sprinkle the meat with this mix.
Cut the bread into very thin slices, and place over the meat.
Blend egg white and 6 tbsp whipping cream, and pour over bread layer.
Cover dish with a lid, and keep in a refrigerator for about 12 hours.
Cut onions into small cubes.
Cut veal liver into medium cubes.
Melt 2 tbsp butter in a skillet, then put onions over this, and fry until they turn to golden.
Put veal liver in the skillet, and stir-fry for about 2 minutes together with the onions.
Take the meats out of refrigerator, and grate the meats bread, and bacon together, twice.
Add brandy, rum, grated garlic, cardamom, ginger, and salt to the grated mix.
Stir well, and place into the refrigerator.
Cut ham into medium cubes, and cut champignons into slices.
Pre-heat an oven to 220 C (420 F).
Cover the bottom of the pate dish with long bacon slices.
Mix grated meats, the rest of the whipping cream, butter, parsley, and blend until an even consistency is reached.
Add shallot onions, liver, mushrooms, and ham to the mix; stir well.
Put the mix in the pate dish over the bacon slices, and cover with more bacon slices.
Cover the dish with a lid.
Place this dish in an oven-safe skillet or saucepan with hot water, and place the skillet (or saucepan) in the oven set to the lowest heating level.
Bake for about 50 minutes with 220 C (420 F) heating.
Decrease the heating to 180 C (350 F) and bake for 1 more hour.
Let cool in the oven.
To serve, cut serving slices off, and garnish them with green salad
and fresh bread.
Submitted by Russian_Cuisine on Sat, 02/10/2007 - 09:53.
1/4 gallon whole milk
0.5 lb tvorog
2 tbsp butter
2 tbsp sour cream
1 tsp caraway seeds
1 tbsp saltMethod:
Bring milk to boil in a glass or enameled saucepan, then cool a little, and add tvorog.
Heat with low heating stirring thoroughly, until the milk curdles.
Pour everything from the saucepan into a fabric bag, placed in a colander, and let liquid drain. Keep this liquid for now.
Put everything from the fabric bag into the saucepan, turn heating low, and add sour cream, egg, butter, salt, soaked caraway seeds, and stir until it is an even consistency.
After that, put everything from the saucepan into the wet fabric bag, placed in the colander, and make a round shape.
Cover with a small press, and let cool.
To take cheese out of the fabric bag, place it in the drained liquid for about 1 minute.
Submitted by Russian_Cuisine on Sun, 12/31/2006 - 01:02.
1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on tasteMethod:
Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.
Submitted by Nobility_Cuisine on Sat, 07/29/2006 - 09:46.
1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste
Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.
Cut upper halves off peppers.
Cut them separately in small cubes.
Mix cubes of green pepper in first dish with cheese mix, cubes of red pepper in second dish, and cubes of yellow pepper in third dish. Mix well.
Stuff green pepper with the mix with red pepper cuts, yellow pepper with the mix with green pepper cuts, and red pepper with the mix with yellow pepper cuts.
You have to stuff very tightly.
Place peppers in a refrigerator for about 20 minutes.
After that, cut stuffed pepper into round cuts, and place cuts of different colors on a serving dish in any order.
Submitted by Nobility_Cuisine on Sat, 07/08/2006 - 09:01.
3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
Garlic, parsley and dill on taste
This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.
It is because the final preparation step is to cool in a refrigerator for a few hours.
Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.
This dish is an ancient recipe, which is still the same as some hundreds of years ago, and this is a traditional dish for many Russian celebrations in rich and poor houses.
The first stage of the recipe is to make a tasty broth.
For that, put pieces of bones, or bones and meat in a large sauce pan in same time, pour cold water over them, put bay leaves, salt, and ground pepper, and bring to boil with low heating.
Remove foam when it comes up, until the boiling water is clear.
Boil for 2-3 hours, depending on bones’ size.
Soak gelatin in warm water (1 pack of gelatin – 1 cup of water) for 1 hour, mixing sometimes. After that, filter to remove unnecessary water.
Filter meat broth, and mix with soaked gelatin.
Cut cooked meat into small or medium cuts.
Cut any boiled vegetables (traditionally, cauliflower and carrots) into decorative cuts (stars, rings, etc.).
Pour thin layer of broth in a serving dish (traditionally, it is a large and deep round dish), and place in a refrigerator for half an hour to let freeze.
After that, put a few pieces of meat and vegetables in the serving dish, and pour broth over them to cover them.
Place in the refrigerator for half an hour,
Continue to add meat and vegetables, and cover them with broth until all ingredients run out.
After that, cover the dish with lid, and place in a refrigerator for 2-3 hours.
The dish is ready when jelly is strong.
You can serve this dish (Russians consider it an appetizer or a cold main dish) in a few ways:
You can serve it in the same dish, where everyone cuts a part for himself.
You can take a flat serving dish, place dish with “holodets” in very hot water for a couple of seconds, and turn it over on the flat dish, and after that slice it.
You can cut “holodets” into cubes, and everyone takes a few cubes for his own plate.
Traditionally, Russians decorate “holodets” with lemon slices, dill and parsley.
Serve with boiled potatoes, brined cucumbers, and brined mushrooms.
To make this dish have fewer calories, you can use vegetable broth and non-fat meat.
If you like garlic, you can place some fresh (not boiled!) cloves or cuts of cloves with other vegetables when you make this dish.
Submitted by Russian_Cuisine on Fri, 12/23/2005 - 21:30.
Tvorog is one of the most ancient and popular Russian dishes.
It was known in ancient Rome too, and one of philosophers, Columella, said that it is a favorable dish on a rich and poor table.
Tvorog is a well-balanced and useful dish, containing proteins, necessary amino acids, microelements, and vitamins. It is allowed-for-all dish, and it is absolutely necessary for children, because it contains plenty of calcium, and 14%-22% of protein. For a long time, Russians called tvorog "syr", which means "cheese", and even still pancakes with tvorog are named "syrnik".
People in villages, who had cows, eat tvorog and dishes containing tvorog, almost daily.
The sour milk, where proteins have already curdled, was product for preparing of tvorog.
Pour sour milk into an oven-safe dish (in old times – large pot), and place the dish into a not very hot oven (traditionally – in Russian oven).
After a few hours, take the dish off from oven, and pour its contents into fabric bag.
Place fabric bag in a colander, and let buttermilk to stream down.
After that, put press (any clean heavy staff) on the bag.
Tvorog left in the bag.
You can eat it with salt, sugar, and sour cream, or use it in different dishes.
The only disadvantage of this tvorog is that you cannot keep it more than 3 days in a refrigerator, or it will turn sour.
To prolong its storage time, you have to dry it.
The technology of draining tvorog is next:
Place fresh tvorog (after pressing) in an oven-safe dish, and put the dish in a not very hot oven once more, and put under press in a fabric bag once more.
After 2-3 times, you will have very dry, crumbly tvorog.
To keep it for a long time (up to half a year), put it in a clean pot, pour melted butter (Russian style) over it, and keep in a cold dry place under a tight lid. People took such tvorog on long trips.
Peasants traded with such tvorog, and the dryer the tvorog, the more expensive it was.
Modern technologies of tvorog preparation are not far from ancient ones: Ingredients:
¼ h whole milk
1 cup plain yogurt Method:
Boil milk in glass or enameled saucepan. Add yogurt, and mix.
Turn off heating, and let sit. After it turns warm and curdles, put any uncolored clean fabric bag in the colander, and pour the semi-finished product into a bag. Let drain. That means let the buttermilk stream down.
To make dryer tvorog, place a press over it.
Tvorog is ready.Note:
Hundreds of recipes using tvorog are in Russian cuisine.
The most famous dishes from tvorog are "syrnik", "vareniki with tvorog", melted cheese, "zapekanka", "cheese balls with potato", or "cheese-potato cakes", and "Paskha" – Easter cake.
I will give these recipes later.
Submitted by Russian_Cuisine on Mon, 06/13/2005 - 18:24.
Hi, my name is Michelle and I will share with you here authentic recipes of the millennium-old Russian cuisine. When I started to look into the matter, I found that for some reason, Russian cuisine is not really represented in the United States. One of the reasons that I could guess, is that Russians coming to the United States are usually well educated and make a very nice living as professionals. They simply have no reason to open cheap restaurants on every corner and popularize their national recipes.