Submitted by Russian_Cuisine on Sat, 10/01/2011 - 14:56.
6 sweet green peppers
1 pack dill greens (~ 1 oz) – fresh or dried
1 garlic clove
1 tbsp 3 – 4% apple vinegar
1 tsp salt
1 tbsp vegetable oil
Wash the peppers, remove the stalks and seeds, and cut into quarters lengthwise.
Place the peppers in a large glass or enameled sauce-pan or some other dish with a tight lid.
Chop the garlic and dill, and put them into the dish. Pour the vinegar and vegetable oil in.
Cover with the lid, and shake dish for about 5 minutes.
Let sit for about 15 minutes, and serve.
Submitted by Nobility_Cuisine on Sat, 09/10/2011 - 16:04.
2 medium not soft tomatoes (~3/4 lb)
0.5 oz (1/4 cup) peeled and ground walnuts, or other nuts
1 garlic clove
3 tbsp chopped basil and parsley
1 oz ground cheese
2.5 tbsp sour cream (1.5 oz)
Wash the tomatoes, cut across into 1/4 oz (7-8 mm) width round slices.
Drain them on a paper towel, and put on a large flat dish.
Press the garlic, grate the nuts if necessary, and stir garlic, 2 tbsp greens, sour cream, and cheese well while you get almost even consistency.
Put a portion of the mix over tomato slices evenly, sprinkle with 1 tbsp chopped greens, and serve.
This is a quick summer dish, appetizer, or to pasta and to potato.
Submitted by Russian_Cuisine on Sat, 05/21/2011 - 16:11.
2 lb green tomatoes
1 hot pepper (jalapeño or Anaheim hot)
3 large garlic cloves
Bunch of parsley
3 stalks basil
3 stalks coriander
3 fresh bay leaves
Wash the tomatoes, and make cross cuts from the top to half height of the tomato.
Place them (cuts up) in a large enameled or glass dish.
Grate or chop the basil, garlic, bay leaves, coriander, and parsley together.
Place a portion of this mix into every cut in a tomato.
Bring water with salt to boil (1 part salt to 50 parts water).
Pour the brine over the tomatoes, press with a small weight, and let sit for about 3-4 days in a cold place (not in a freezer).
Serve as an appetizer or as a garnish part.
Submitted by Russian_Cuisine on Sat, 04/30/2011 - 07:08.
4 parts eggplant
2 parts sweet green pepper
3 parts tomatoes (not soft)
Garlic on taste
2-3 tbsp vegetable oil
(1 part can be 1 lb, or less, or more)
0.5 cup white wine vinegar
2 cup water
0.5 cup sugar
1-2 tbsp sugar
1 bunch and
1 bunch basil
Cut the eggplant ends, place eggplants in a cold water (or in a steamer), and boil for 5 minutes with a strong heating.
They have to be not soft (i.e., core just changed color to brown).
Remove the sweet green pepper seeds and ends, wash, and cut sweet peppers into 8 parts.
Stir-fry on a skillet while pepper parts turn soft.
Drain eggplants, cool, and slice into 0.5”-thick rounds.
Fry eggplant rounds on both sides until they color turns light-brown.
Chop the greens and garlic, and stir them.
Stir all brine ingredients in a glass or enameled dish.
Place all eggplant rounds evenly on a bottom of another enameled or glass wide dish, and sprinkle with the garlic-greens mix.
Place the peppers layer over it, and sprinkle with mix too.
Slice the tomatoes into 0.5”-thick rounds, and place a tomato layer over green peppers layer.
Sprinkle with the garlic-greens mix leftovers, and pour the brine over it.
Cover the dish with a lid, and place in a refrigerator overnight.
Submitted by Russian_Cuisine on Sat, 04/09/2011 - 15:14.
5 lb shredded cabbage with carrots
1 bunch parsley
3 – 5 garlic cloves
4 tbsp vegetable oil
1 L (1/4 gal) water
1 tbsp salt
2 tbsp sugar
4 tbsp apple vinegar (or more, on your taste)
Black pepper, peppercorns, bay leaves
Chop the parsley and garlic, stir into the cabbage & carrots mix, and place in an enameled or glass dish.
Bring water to boil, put all of the spices in, boil for 1 minute, and turn heating off.
Pour the vinegar into the boiled water, stir well, and pour it over the vegetables.
Let sit for about 2 hours under a lid.
The Quick-brined (marinated) cabbage is ready.
Submitted by Nobility_Cuisine on Sat, 03/19/2011 - 15:24.
4 lb green cabbage (or Savoy, or Taiwanese)
2 large carrots, shredded on a large grater
3 – 10 garlic cloves, on your taste
0.5 cup vegetable oil
Ground red pepper, turmeric, other spices on your taste
1L (1/4 gal) water
0.5 – 1 cup sugar, on your taste
2 tbsp salt
2 – 4 bay leaves
5 - 6 peppercorns
Spices: mix of dried onions, celery, parsley, coriander, basil, nutmeg, curry – every is optional
2/3 cup 9% vinegar
Cut the cabbage into 1”-sided squares.
Mix in a steel, enameled, or glass dish.
Pour 1 L boiling water over cabbage, stir, and let sit under a lid for about 20 – 30 minutes.
Bring the vegetable oil to boil, stir-in the turmeric (optional, for yellow color).
Bring 1 L water to boil, add the sugar, salt, black peppers, bay leaves, and boil for about 5 minutes with low heating, then add the vinegar, and turn the heating off.
Drain the cabbage.
Chop the garlic, add it to the cabbage, then add the spices and pour in the vegetable oil.
Stir well, and pour the almost boiling marinade (water with vinegar and spices) in just high enough to cover the cabbage.
If you need more marinade, make another portion with same ingredient proportions.
Cover the dish with a lid, and let cool at room temperature.
Then, place it in a refrigerator. Once it cools, it’s ready.
You can store it in brine up to 2 weeks.
Video-recipe is here: http://www.kyxarka.ru/news/972.html
The same recipe is good for eggplants.
Submitted by Russian_Cuisine on Sat, 02/19/2011 - 16:17.
4 pork hocks
1 lb any meat fillet
4-5 garlic cloves
Salt, peppercorns, bay leaves on taste
Cut each hock into halves into halves lengthwise, wash the pieces, and place them in a large saucepan.
Put the meat fillet into the saucepan, pour water to cover all of the meat, and bring to boil.
When the water starts boiling, remove the foam, put the vegetables and spices in, and continue to boil until all of the meat is easily separated from the bones, it takes 2 – 3 hours.
Then, sift the broth, and cut the meat into small pieces.
Press the garlic, and mix it with the meat.
Cover a deep dish with foil, put the meat-garlic mix into the dish, and pour the broth over the meat.
Let cool at room temperature, then cover with foil and place in a refrigerator overnight.
To serve, slice thinly.
Submitted by Nobility_Cuisine on Sat, 01/08/2011 - 17:43.
Ingredients (for 12 portions):
1 lb fresh mushrooms or 1 cup dried mushrooms
1 pack gelatin
3 hard-boiled eggs
Salt on taste
Pickles, sauces, greens, and berries for decoration on taste
Boil the mushrooms to readiness in 1/4 gal water with 1 tsp salt.
Soak gelatin in 0.5 cup hot mushroom broth.
Grate the mushrooms, or cut them into small pieces.
Peel the eggs, and slice them into 12 wedges.
Drain the mushroom broth into another dish, and pour the soaked gelatin in it.
Stir well, and heat for 1 minute in a microwave, or heat until gelatin dissolves.
Stir well one more time.
Pour the mushroom broth – gelatin mix into 12 dishes, put a portion of ground mushrooms and egg slice in every dish, and place in a refrigerator (not freezer).
Let sit for about 2 hours (or until the broth thickens).
Decorate with pickle slices, drops of sauces, chopped greens, or as you like, and serve cold.
This appetizer is a traditional one for celebrations.
Submitted by Nobility_Cuisine on Sat, 10/23/2010 - 17:40.
4 lb red onions
100 g (1/2 cup) vegetable oil
200 g (1 cup) red wine
100 g (1/2 cup) sugar
100 g (4 oz) honey
2 stalks thyme, or dried thyme
8-10 tbsp red wine vinegar
1 tsp coriander seeds, crushed or ground
0.5 tsp sea salt
Ground black pepper on taste
Take a medium sized sauce-pan with a thick bottom.
Pour the vegetable oil in it, add coriander seeds and thyme, and heat on medium heating for less than a minute.
Peel the onions, cut them into medium pieces, and put them in the sauce-pan.
Simmer with medium heating for about 5 minutes.
Stir to avoid burning!
Then, set heating to low, cover the sauce-pan with a lid, and simmer for 15 minutes, stirring occasionally.
Then, add the wine, honey, sugar, vinegar, salt, and pepper to the mix, and stir well.
Simmer for about 40 minutes more, stirring periodically.
It is ready when it looks like marmalade with onion pieces.
You can place it in cans and make preserves, or you can just cover the saucepan with a lid, let it cool, and keep it in a refrigerator for up to 2 weeks.
You can add soaked gelatin or agar-agar to shorten the simmering.
You can use other greens and spices so you can get a variety of marmalade tastes.
This is a perfect add-on to a cheese plate and toast, to duck dishes, to steaks and pates.
You can proportionally decrease all the ingredients to make less of it.
Submitted by Russian_Cuisine on Sat, 09/04/2010 - 16:55.
4 lb mushrooms (or 2 kg)
Set for salting:
30-40 g (1.2-1.5 oz) salt
Garlic, dill, pepper
Black currant leaves
Spicy (aromatic) pepper
Soak the mushrooms in 3 – 4 parts cold water per part mushrooms.
Change the water twice daily, for 3 days.
Keep the dish with the mushrooms in a cold place.
Then, drain well.
Stir all ingredients for salting mix.
Divide the salting mix into 3 parts.
Place 1/3 of the salting mix on the dish bottom, then place half of the mushrooms in, tops facing down, and place another 1/3 of the salting mix over them.
Then, place the second half of the mushrooms tops down in the dish, and cover with the last 1/3 of the salting mix.
Place a flat circular wooden board to cover this and put some weight on it.
After 1-2 days, the mushrooms will decrease in volume, and the board and weight will be covered in juice.
Let sit for 10-12 days in a cold place (in a refrigerator but not in a freezer).
After that, the mushrooms are ready, and you can serve them as an appetizer or as part of a garnish.
Keep in cold place.