Submitted by Russian_Cuisine on Sat, 05/17/2014 - 20:20.
1 lb (450 g) zuccini
1 cup rice (or rice flour)
2 cup milk
2 cup water
1.5 oz (40 g) butter, or margarine
2 tbsp vegetable oil
Salt on your taste
Pour 1 cup rice flour and 2 cups water into a medium sauce-pan, bring to boil, stirring permanently.
(Or, you may to boil a rice in 2 cup water under a lid, and the blend until an even consistency).
Peel zuccinies (keep the peels).
Cut the peels into thin short stripes.
Peel a carrot, and shred into thin short stripes.
Slice the zuccinies into medium rounds.
Bring 2 cup water to boil, add a salt, and put zuccini rounds into the boiling water for about 3 minutes.
Dry out zuccinies using a collander, and then blend until an even consistency.
Put the zuccini puree into the sauce-pan with rice, add a milk and a butter, and stir well all together.
Bring to boil with a low heating. Add the salt if necessary.
Meanwhile, pre-heat a vegetable oil in a skillet, and stir-fry the carrots and zuccini peels with strong heating until a light brown colour.
To serve, pour a soup into soup bowls, and sprinkle with fried carrots and zuccini peels on a top.
Submitted by Nobility_Cuisine on Sun, 04/27/2014 - 07:06.
20 medium onion
2 oz (50-60 g) vegetable oil
1 lb shredded cabbage
1 tbsp flour
1/2 tsp sugar
1/2 tbsp vinegar
Salt and spices on your taste
Chop onions, stir-fry until a transparency with a vegetable oil in a large sauce-pan.
Pour 1/2 G (2 L) boiling water into the sauce-pan, and heat with a low heating.
Peel and shred cabbage and carrots.
Put the carrots and cabbage into skillet, add spices on your taste, and boil until a readiness.
Stir-in a flour, a vinegar, and a sugar into a soup, turn the heating off.
Let to stay under a lid for 1-2 minutes, and serve.
You may substitute shredded cabbage with a chopped sauerkraut, or take both in 1:1 proportion.
Submitted by Russian_Cuisine on Sat, 01/18/2014 - 13:14.
1.5 lb (600 - 700 g) chicken wings
2 - 3 medium potato
1/4 cup buckwheat grain
1/2 lb (200 - 250 g) champignones
2 - 3 garlic cloves
2 bay leaves
Dill greens, salt, and ground black pepper on your taste
3 tbsp vegetable oil
Pour 1/2 G (2 - 2.5 L) water into a sauce-pan, bring to boil, and put the washed chicken wings into the boiling water.
Peel the vegetables, wash, and cut the potatoes into medium cubes, and the onions and carrots into julienne cuts.
Cut the washed mushrooms into slices.
Remove a foam from the broth surface, put potatoes and buckwheat grains into the sauce-pan.
Set a heating to low after broth boiling.
Meanwhile, pre-heat the oil in a skillet, and stir-fry the mushrooms , carrots, and onions for about 3 - 5 minutes.
Put stir-fried mushrooms and vegetables into the sauce-pan, add the salt, pepper, pressed garlic, and bay leaves, stir, and let to boil for about 10 minutes under a lid.
Remove bay leaves, sprinkle a soup with the dill greens, and serve.
Submitted by Russian_Cuisine on Sat, 08/10/2013 - 17:47.
2 young eggplants, or about 0.5 lb, or 230 g
3 young zukkini, or about 0.5 lb, or 230 g
1 large carrot
1 large onion
1 large sweet red pepper
2-3 tbsp vegetable oil
1.5 lb (700 ml) water, or vegetable broth
Salt, ground black pepper, and other spices on your taste
Sour cream (optional)
Peel the vegetables.
Cut the eggplands and zukkinis into 1-inch-side cubes.
Cut the carrots into thin rounds.
Cut the onion into 16 parts.
Pre-heat an oven to 200-220 C (400-420 F).
Put all vegetables on a baking sheet, and sprinkle with the vegetable oil.
Place the sheet in the oven, and bake for about 30-40 minutes.
Take sheet out. Put the sweet pepper on the board, and cover with a soup bowl for about 10 minutes.
Then, you can easy peel it, and remove it's seeds and stalk.
Put all vegetables in a blender, add 1 cup the broth or water, and blend well, or make a puree.
Add the rest of broth, blend, and try.
Add the salt, pepper, and other spices on your taste.
Pour everything from the blender into the sauce-pan, and bring to boil.
Boil with a very low heating for about 5 minutes.
Serve hot, with (optionally) 1 tbsp of a sour cream per a portion.
Submitted by Russian_Cuisine on Sat, 07/06/2013 - 20:20.
1/3 lb young beet stalks
1/4 lb spinash
1/4 lb sorrel
1/4 lb horseradish root
3 hardboiled eggs
4 medium cucumbers
1/4 lb (~100 g) chopped green onions
Salt, sugar, ground black pepper on your taste
1 lb (0.5 L) bread kvass
1 lb (0.5 L) apple kvass
1.5 lb fresh fish
Wash and dry out the fish, cut into large pieces.
Boil 1 L (1/4 G) salted water, put fish into the sauce-pan, and boil until it is almost ready, for 10 — 15 minutes.
Sift the broth into another sauce-pan, cool the fish.
Wash the sorrel, spinash, and beets stalks, and boil in the broth until readiness.
Sift the broth back into the first sauce-pan, cool the greens, and make a puree from them.
Put the green puree into a large bowl.
Peel and grate the cucumbers, horseradish, and eggs.
Stir with the chopped green onions.
Put one third of the mix into a small bowl, and two third of mix into the large bowl.
Pour the bread kvass and the apple kvass into large bowl, sprinkle with the salt, sugar, and pepper,and stir carefully.
Cut the fish into very thin slices, put them on a flat plate.
To serve, put some pieces of fish into an every soup bowl, pour the kvass mix, and add the cucumber-horseradish-egg mix on your taste.
Submitted by Nobility_Cuisine on Sat, 06/22/2013 - 21:16.
4 medium beets
3 cup vegetable broth
1 tbsp vegetable oil
1 medium red onion
1 stalk celery with leaves
1 small piece fresh ginger
1/4 tsp Five Spices
Sour cream on taste
Wash the beets thoroughly, cut the ends, and cut every beet onto 6 wedges.
Put them into a sauce-pan, pour 2 cups vegetable broth, and boil under a lid until readiness.
Note: Or microwave beets with 2 cups broth until readiness, for about 15 minutes.
Chop the onions and celery, grate the ginger.
Pre-heat a deep skillet with the vegetable oil, add celery and onions, and stir-fry until vegetable's softness.
Place beets into the skillet, pour the broth, and simmer for about 4 minutes.
Add the ginger and Five Spices, stir well.
Pout into a blender, and blend until an almost puree consistency.
Then, pour back into the skillet, heat, add the salt, pepper, and more Five Spices, if necessary.
Submitted by Russian_Cuisine on Sat, 06/22/2013 - 21:05.
1-1.5 lb (450 — 700 g) salmon head, bones, and cuts
2 medium potatoes
1 can (250 g, 7 oz) black olives
3 tbsp tomato paste
4 medium brined cucumbers
2-3 tbsp vegetable oil
1 medium onion
Greens, salt, and peppers on your taste
Wash the fish, remove fins, put into a sauce-pan, pout 1 L (1/4 G) water, and bring to boil.
Sprinkle with the salt.
Remove a foam some times.
Drain fish (keep the broth!)
Take all fish meat, and throw out the head, skin, and bones.
Peel the cucumbers and potatoes, cut into thin short strips.
Pour the broth back into the sauce-pan, bring to boil.
Put potatoes and cucumbers into broth, boil with a low heating until potato's readiness.
Meanwhile, peel the onions, and slice into thin rounds.
Pre-heat a skillet, pour the vegetable oil, heat for 1 minute, put onions into the skillet, and stir-fry for about 2 minutes.
Pour the tomato paste over onions, stir well, and simmer with low heating for about 4 — 5 minutes stirring.
Put everything from the skillet into the sauce-pan.
Put the olives, chopped greens, salt, and pepper into sauce-pan.
Stir well, and boil with low heating for about 40 minutes.
Submitted by Nobility_Cuisine on Sat, 06/15/2013 - 19:09.
1-1.5 lb(450-600 g) sturgeon heads
1 lb shredded cabbage, or 2 cups sea cabbage
1 medium carrot, peeled and shredded
1 medium parsley root, peeled and shredded
2 medium onions, peeled and shredded
1 tbsp tomato paste
2 tbsp butter
Greens, salt, spices, and sour cream on your taste
Cut the sturgeon heads, wash, put into a large sauce-pan, add 2 L (½ G) water, and bring to boil.
Boil for 1 hour, then take out the meat, and boil bones and cartilages for 1 more hour.
Sift the broth into another sauce-pan.
Stir-fry the onions, carrots, and cabbage with the butter until a readiness.
Pге fried vegetables into the broth, bring to boil, and boil for about 20 minutes.
Add the salt and spices after 10 minutes of boiling.
To serve, put the chopped greens, 2-3 tbsp fish meat and sliced cartilages (viziga), and 1 tbsp sour cream into every soup bowl, then pour the schi.
Submitted by Nobility_Cuisine on Sat, 06/01/2013 - 21:21.
3 lb (1.5 kg) eel
4 medium onions
3 small parsley roots, peeled and ground
5 bay leaves
Salt on taste
Remove the skin and innards, wash and dry out.
Rub inner part with the salt.
Cut into thick steaks.
Pour 1 L (1/4 G) water into a sauce-pan, bring to boil.
Put the peeled onions, ground parsley roots, and pepper in a boiling water.
Boil until onion totally ready, with a medium heating.
Put the eel's steaks, pepper, salt, and bay leaves into the sauce-pan.
Boil for about 45 minutes with the small heating.
Then, place eel into another sauce-pan.
Strain the broth into a bowl.
Add 1 cup the broth into sauce-pan with eel, put the chopped parsley, green onions, and dill into sauce-pan.
Boil with low heating for about 15-20 minutes.
Pour the strained broth into sauce-pan with eel, and stir.
Serve with a rye bread.
Submitted by Russian_Cuisine on Sat, 05/18/2013 - 14:55.
1 lb sturgeon, or 2 sturgeon steaks
2 tbsp dried parsley root and celery root
1 lb freshly catch small fish
3 green onion stalks
3 dill stalks
3 parsley stalks
3-5 bay leaves
0.5 lb sorrel leaves
0.5 lb fresh spinash
3 hard-boiled eggs
Salt and pepper on your taste
1 gallon water
Bring the water to boil in a large sauce-pan, put the small fish, ground white roots, bay leaves, greens, salt, and pepper into the sauce-pan.
Boil for about 30 minutes.
Strain the broth through a collander, covered with a gauze piece, into an other sauce-pan.
Bring the cleared broth to boil, and put sturgeon steaks into broth.
Boil for about 20 minutes.
Remove a foam if necessary, remove a fish skin and bones.
Cut or tear sorrel and spinash leaves.
Put them into sauce-pan, and boil for about 2-3 minutes.
Soup is ready.
Serve with hard-boiled egg halves.
Note: This recipe is from Tolstoy's family cookbook.