Main dishes

Kuban's Strumbes

Submitted by Russian_Cuisine on Tue, 08/29/2017 - 16:57.

Ingredients:

1 lb – 1 lb 1.5 oz flour
24.5 oz (700 g) ground meat
1 egg
7 fl.oz (200 mL) warm water
11.5 oz (300 g) onion
3 garlic clove
2 tbsp sour cream
2 tbsp tomato paste
Salt, ground black pepper, and greens on your taste
3 tbsp vegetable oil
3-4 tbsp flour

Method:

In a large bowl, blend a warm water and an egg together.

Pour a flour into the bowl, and knead a dough.

Set aside.

Chop onions and garlic cloves, and stir a half of the onions with a ground meat.

Add a salt, a pepper, greens (and other spices, optionally) to the meat with the garlic and onions, and stir one more time thoroughly.

Divide the dough into 2 equal parts.

Sprinkle a table with a flour, and knead one of dough halves on the table one more time.

Roll this piece into long stripe (3:1 length to width).

Put one half of the ground meat with spices onto a middle of the dough stripe evenly.

Roll the dough alongside, and press the edges.

Cut a roll into 1”-width pieces.

Sprinkle a board with flour, and place the roll pieces on it.

Press on top slightly. This is not cooked strumbes.

Make a sauce: stir-fry onions and garlics in a deep skillet with a 1-2 tbsp vegetable oil.

Add a sour cream, a tomato paste, salt, and pepper.

Stir well, and simmer for about 3-4 minutes.

Pre-heat a wide deep skillet with 2 tbsp vegetable oil, and place the strumbes into the skillet.

Add 5.2 fl oz (150 mL) a warm water into the skillet, and set a heating to low.

When the water starts to boil, pour the sour cream-onion sauce evenly into skillet with strumbes, cover skillet with a lid, and simmer for about 30 minutes over the low heating.

Serve strumbes hot, and cook the second half of strumbes (or, you can freeze them until the next time).

Fish Cutlet "Siberian"

Submitted by Nobility_Cuisine on Mon, 08/21/2017 - 05:07.

Ingredients:

1 lb fresh salmon fillet
1/3 lb pork fat without skin
2 large onion
Salt and ground pepper on your taste
4 tbsp ghee

Method:

Cut a fish fillet and a pork fat into medium pieces.

Peel onions.

Grate the fish, pork, and onions together.

Add spices, and stir well.

Shape medium-size cutlets, and bake them in a pre-heated (360 degrees F, 180 C) oven until a readiness (the juice is transparent).

To serve, put a piece of cold ghee on top of the each cutlet.

Starlet in White Wine

Submitted by Nobility_Cuisine on Sun, 08/06/2017 - 20:20.

Ingredients:

3-4 lb starlet (or other fish of that range, with a few bones)
1/2 - 1 bottle white table wine, not strong
2 oz (50 g) butter
1 lemon

Method:

Wash a fish thoroughly, and cut into portion pieces.

Put the fish into a sauce-pan, and pour a wine up to medium of the fish hight.

Remove seeds from a lemon, cut it into wedges, and put them into the sauce-pan.

Cut a cold butter into medium pieces, and put them into the sauce-pan.

Cover sauce-pan tightly, and set over a spirit lamp.

Light the lamp, and cook for about 15 minutes.

A dish is ready, serve it hot.

Buzhenina with Beer

Submitted by Russian_Cuisine on Sun, 08/06/2017 - 20:00.

Ingredients:

3-4 lb pork leg
1 bottle dark beer
5-10 peppercorns
5-10 allspice
2 bay leaf
1 carrot, ground
1 large onion, chopped
3 tbsp flour

Method:

Wash a pork leg, dry it out, roll in a piece of a thin fabrics, and put into a stew pan.

Grate 2 handfuls of a usual hay. and sprinkle into the pan.

Pour a cold water on top, to cover the pork meat.

Put ground vegetables, allspices, peppercorns, and bay leaves into pan.

Bring to boil twice, then uncover meat, and put it back into pan.

Pour a beer into pan, cover pan with a lid, and simmer until readiness.

To serve, take meat out of pan, and filter a sauce into a sauce-pan.

Thicken the sauce with a flour, and pour over meat.

Chicken Liver with Vegetable Puree

Submitted by Nobility_Cuisine on Sat, 06/03/2017 - 18:45.

Ingredients:

17.5 oz (500 g) chicken liver
7 fl oz (200 mL) whipping cream
2 medium onion
2 tbsp flour
2 tbsp lard
Ground black pepper and salt on your taste

For puree:

½ celery root
3 medium potatoes
1 leek stalk
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp vegetable oil
Salt and ground pepper on your taste

Method:

De-freeze chicken livers if necessary, then wash them, and cut into medium pieces.

Dry out, and roll with a flour.

Pre-heat a skillet with a lard (or a bacon).

Peel onions, cut into small cubes, and stir-fry with the lard for about 5 minutes, on a medium-low heating.

Put the liver pieces into the skillet, and stir-fry for 5-7 minutes more.

Pour a whipping cream into skillet, add a salt and a pepper, and simmer for 10 more minutes under a lid.

Meanwhile, make a vegetable puree.

Peel a celery root, leaks, and potatoes, and cut into medium pieces.

Boil vegetables until a readiness on a low heating, under a lid.

Note: You may cook the vegetables in a microwave.

Blend all puree ingredients together.

To serve, put some tablespoons of puree on a plate, and a portion of cooked chicken livers on top.

Children's Omelet

Submitted by Russian_Cuisine on Sat, 05/27/2017 - 17:03.

Ingredients:

2.5 oz (80 g) milk
1 tsp melted butter
4 quail egg

Method:

Whip quail eggs with a melted butter.

In a small sauce-pan, bring a milk to boil.

Pour whipped eggs in a thin trickle into the milk.

Cover the sauce-pan with a lid, and cook an omelet for 2-3 minutes on a low heating.

Place it on a plate, and decorate with fruits, or vegetables.

Note:

To make an adult dish, increase a number of quail eggs.

Zucchini's cutlets

Submitted by Nobility_Cuisine on Sun, 05/21/2017 - 07:49.

Ingredients:

17.5 oz (500 g) zucchini
2 egg
5 tbsp flour
3 tbsp oat flakes
2 onion
3 garlic clove
Fresh greens (dill, parsley, …) on your taste
Ground black pepper and salt on your taste
Vegetable oil for frying

Method:

Wash zucchini, peel if necessary, and grate on a large grater.

Let a juice to drip pressing from all sides.

Note:
Keep the juice!

Peel onions, wash, and chop into very small pieces.

Press a garlic.

Wash and chop greens.

Stir all ingredients except a vegetable oil.

Add the juice if a mixture is too thick.

Shape cutlets using 2 tablespoons.

Fry cutlets with a boiling vegetable oil, some minutes on both sides.

Note:
Cooking time depends on cutlet's size.

Serve with a sour cream, or with a mushroom sauce.

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.

Ingredients:

2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste

Method:

Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Pearl Kasha with Chicken

Submitted by Russian_Cuisine on Sun, 04/23/2017 - 14:17.

Ingredients:

1.5 lb (700 g) chicken fillet
2 cop pearl grain
1 onion
4 medium carrot
½ tbsp sugar
1/3 tbsp salt
½ tsp mixed spices: ground cinnamon, ground clove, paprika, dry dill
1 bay leaf (optional)
2 tbsp vegetable oil (optional)

Equipment: Oven-safe pot with lid

Method:

Soak grains in a warm water.

Wash a meat, and cut into medium pieces.

Fry the meat without a vegetable oil in a large skillet, and put chicken meat into a pot.

Peel carrots and onions, wash, and cut into small cubes.

Stir-fry them in the same skillet, with or without adding an oil.

When a color of vegetables turns goldish, pour a sugar on top, and stir some times.

Then, put the vegetables into the pot.

Wash the grains, put them into the pot.

Wash a bay leaf, and put into the pot.

Pour 4 cup a boiling water into the pot, add a salt and spices, and stir well.

Cover pot with a lid, and place into a cold oven.

Heat the oven to 360 F (180 C), and cook a kasha for 1 ¼ hour.

Turn a heating off.

Take pot out, and try the kasha.

If necessary, put pot into oven until oven chills.

Serve immediately.

Cabbage Cutlets

Submitted by Russian_Cuisine on Sun, 03/26/2017 - 03:31.

Ingredients:

½ cup wheat cream
½ medium cabbage head
2 large onion
3-4 garlic cloves
2-3 tbsp flour + 4-5 tbsp flour for breading
2 egg
Salt and spices on your taste
Vegetable oil for frying

For sauce:

7 oz (200 g) sour cream
2-3 oz (70-100 g) greens
Salt on your taste

Method:

Pour a cold water into a cup with a cream of wheat, just to cover the cream of wheat .

Set aside for 15-12 minutes.

Shred (or chop) a cabbage.

Peel onions, and chop thinly.

Press a garlic.

In a large bowl, stir the cabbage, onions, cream of wheat, garlic, a flour, and spices together.

Stir very well.

Place in a fridge for 15-20 minutes.

Pre-heat a skillet with 2 tbsp a vegetable oil.

Shape cutlets, bread with flour, and fry on a low heating, until a golden crust on both sides.

Meanwhile, make a sauce.

Chop fresh greens: spring onions, parsley, etc.

Whip a sour cream, add greens and a salt, and whip for about 3-4 minutes.

Serve each cutlet with 1 tbsp the sauce.