Main dishes

Cabbage with Mushrooms

Submitted by Russian_Cuisine on Sun, 02/18/2018 - 19:56.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms, carrots, a tomato paste, bay leaves, and a pepper into the skillet, and stir well.

Cover skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Fish Cutlets - 3

Submitted by Russian_Cuisine on Sun, 11/12/2017 - 12:31.

Ingredients:

2 Lb (900 g) fish fillet
1 tbsp soy sauce
4 tbsp bread crumb
3 tbsp cream of wheat
1 onion, medium
1 garlic clove
1.7 oz (50 g) butter
1 egg
2 fl oz (70 mL) warm boiled water
2 tbsp sour cream
Spices on your taste

Method:

Pour a water in a large bowl, add a sour cream and a soy sauce, and whip all together.

Pour bread crumbs into the bowl, stir well, and set bowl aside.

Peel a garlic and an onion.

Grate a fish fillet, the garlic, and the onion together.

Put the ground fish, a cream of wheat, an egg, and spices to bowl with bread crumbs.

Stir thoroughly, and set into a refrigerator for about 30 minutes.

Then, shape cutlets, and fry with a vegetable oil, 5 minutes per side.

Chicken Galantin with Orange Sauce

Submitted by Nobility_Cuisine on Tue, 10/31/2017 - 16:06.

Ingredients:

2 lb (900 g) chicken fillet
5-7 tbsp butter
5 fresh egg
7 oz (200 g) puff pastry dough
3.5 oz ground pistachios
32 fl oz (1 L) chicken broth

For sauce:

1 medium orange
1 medium lemon
2 tbsp sugar
2 tbsp water

Method:

Chop a chicken fillet, and grate.

Whip the ground fillet, add 5 tbsp a warmed butter, egg yolks, and a puff pastry dough.

Grate all together 3 times, and place in a fridge for about 30 minutes.

Grate all together 2 more time, and place into the fridge for 30 more minutes.

Whip egg whites, and stir-in the egg whites, a salt, and ground nuts to the ground chicken.

Rub a piece of a baking parchment with 2 tbsp butter, place ground chicken mix as a roll on the parchment.

Roll in parchment tightly, and tie ends of the roll.

Then, roll in a piece of a thin clean fabric, and tie ends.

Bring a chicken broth to boil, and put the roll (or the rolls) into broth.

Boil for about 50 minutes over a low heating.

Meanwhile, make an orange sauce.

Press a juice from 1 medium orange.

Grate a peel of 1 lemon, and boil with a sugar syrup (boil 2 tbsp water with 2 tbsp sugar) for about 5 minutes.

Then, add the orange juice and 2 pieces of a gelatin, stir well, heat, and turn the heating off.

When roll is ready, remove fabric and parchment, slice, put on a flat dish, and serve with the orange sauce.

Sturgeon Baked in Skillet

Submitted by Nobility_Cuisine on Sun, 10/22/2017 - 12:12.

Ingredients for 4-6:

2 lb sturgeon
1 lb fish broth
8 tbsp butter
5 tbsp flour
½ Lb sour cream
Salt and pepper on your taste
5 medium potato, boiled
½ lb champignons, boiled
1 egg, hard-boiled
½ lb crab meat, cooked
7 oz (200 g) ground semi-hard cheese
5 stalk dill, chopped

Method:

Fry sturgeon pieces on a dry skillet for about 3 minutes per side.

Make a sour cream sauce:

Bring 1 Lb a fish broth to boil.

In a sauce-pan, stir-fry 5 tbsp flour with 2-3 tbsp butter, until a nice nutty aroma increases.

Pour the fish broth into the sauce-pan, to get a thick batter consistency.

Note:

Add more stir-fried flour if necessary.

Add ½ Lb a sour cream, a salt, a pepper (on your taste), and boil the sauce until it is ready.

Peel onions, and slice into half-rounds.

Stir-fry the onions with 2 tbsp butter until onion's transparency.

Slice boiled champignons into thin pieces, and stir-fry with 2 tbsp butter.

Slice a hard-boiled egg and boiled potatoes into thin rounds.

Pour a part of the sauce into a portion skillet, put the piece of the sturgeon on top.

Place the potato pieces around.

Put the fried onions, the slice of egg, the mushroom slices, and a portion of a crab meat over fish.

Pour sauce on top, and sprinkle with a ground cheese.

Bake in a pre-heated to 360 F (180 C) until a golden crust increases.

Then, sprinkle every portion with a chopped dill, and serve in skillet.

Potato Zrazes

Submitted by Russian_Cuisine on Sun, 10/22/2017 - 12:04.

Ingredients:

2 lb (900 g) potato
11.5 oz (300 g) beef
5.2 oz (150 g) pork fat, without skin
2 medium onion
Salt and pepper on your taste

Method:

Boil a beef until it is ready, and cut into small pieces.

Chop a pork fat thinly, and stir-fry for about 7 minutes in a skillet.

Put the pork fat pieces into a large bowl.

Peel onions, chop, and stir-fry in the skillet.

Put the fried onions into the bowl.

Wash 1 lb a potato, and boil until a readiness.

Let to chill, peel, and grate.

Peel and grate another 1 lb potatoes.

Stir the ground boiled and unboiled potatoes together with a salt and a pepper.

Grate the boiled beef, fried pork fat, and fried onions together.

Make medium rounds from ground potatoes, put 1-2 tbsp beef-pork fat-fried onions mix on a middle of each round. and connect sides.

Shape as small ovals, and fry in the skillet for 3-4 minutes per side, on a medium heating.

Serve with any sauce.

Baked Draniki

Submitted by Nobility_Cuisine on Sun, 10/15/2017 - 09:08.

Ingredients:

3 Kg (105 oz) peeled potato
1 large onion, thinly chopped
2 egg
1-2 cup flour
1/2 tsp salt
2 tbsp dried porcini, thinly ground
1 cup fried onion
Vegetable oil for frying
Sour cream

Method:

Grate potatoes into a colander, and let a juice to drip into a bowl.

Put the potatoes, chopped onion, eggs, and a salt into a mixing bowl, and stir well.

Add flour, continuing a stirring, until the mixture resembles a batter.

Fry thin pancakes with a vegetable oil.

Put the pancakes into a ceramic pot (or into several portion pots) with a lid.

Make a sauce:
blend a sour cream, ground porcini, and fried onions together, and pour over pancakes
to fill the pot.

Cover the pot (or the pots) with lid.

Bake in a pre-heated to 300 F (150 C) oven for about 20 minutes.

Serve pots on heat-safe mat.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 10/15/2017 - 08:43.

Ingredients:

4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste

Method:

Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/07/2017 - 11:15.

Ingredients:

1.5 lb (600-700 g) fresh pumpkin
1 cup raisins
1.8 oz (50 g) butter
3.5 oz (100 g) honey

Method:

Peel a pumpkin, remove skins, seeds, and hard parts.

Cut the pumpkin into small cubes.

Wash raisins.

In a bowl, stir pumpkin, a liquid honey, and the raisins together, and let to sit for about 30 minutes.

Rub inner sides and bottoms of small pots with a butter.

Put equal portions of the pumpkin-honey-raisins mix into the pots.

Pour equal portions of a whipping cream into pots.

Pre-heat an oven up to 360 F (180 C), and place pots into the oven for 1 hour.

When pumpkin is soft, a dish is ready to serve.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.

Ingredients:

5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk

Method:

Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Pelmeni with Fish and Mushrooms

Submitted by Russian_Cuisine on Sat, 09/09/2017 - 20:18.

Note:

Pelmeni is one of most popular and most ancient Russian dishes.
As everything can be wrapped in pie, as everything can be wrapped in pelmeni.

Ingredients:

17.6 oz (500 g) all-purpose flour
2 egg
7 fl.oz (200 mL) warm milk
3 tbsp vegetable oil
5.2 oz (150 g) canned salmon
3.5 oz (100 g) fresh mushrooms3.5 oz (100 g) ground cheese
1 tbsp chopped greens (dill, parsley, etc.)
2 tbsp dried greens, ground
Salt on your taste

Method:

Sift a flour, whip eggs, and stir the flour, the eggs, a warm milk, a pinch of salt, and 1 tbsp vegetable oil together.

Set aside for 30 minutes.

Chop mushrooms thinly, and stir-fry with 2 tbsp vegetable oil for 3 minutes.

Press a fish using fork into very small pieces, and stir the mushrooms, fish, dried greens, a ground cheese, and a salt thoroughly.

Roll a dough very thin, and cut rounds using a glass.

Put equal portions of a fish-mushroom-cheese stuffing in center of each round.

Tie the edges, to get semi-rounds - pelmeni.

Bring salted water to boil, and put pelmeni into the water.

Boil for about 7 minutes.

Sprinkle with fresh chopped greens when you serve.

Note:

You may serve pelmeni with a broth, or without it, with a sour cream, a mayonnaise, a tomato sauces, a vinegar, a ground cheese, etc.

There are hundreds recipes of pelmeni, and tens of pelmeni's dough recipes.

Pelmeni was and is one of most important Russian dishes.