Submitted by Nobility_Cuisine on Sat, 10/22/2005 - 11:11.
2 lb beef (no bones)
2 lb potato
5 tbsp oil
1 large onion
1 large sweet pepper
½ lb tomatoes
1 tbsp wheat floor
1 tbsp red pepper
½ tsp marjoram
½ tsp black pepper
½ tsp salt
Slice the onions thinly. Fry them in oil until they turn golden. Turn off
heat, and mix onions and red pepper.
Cut meat by cubes 1" x 1" x 1", and add it to onions. Sprinkle with marjoram and
black pepper, mix well, and then add 2 tbsp water and cook on low heating, stirring
every minute. When juices start to evaporate, add 2 tbsp of water or dry
Peel, wash, and cut potatoes into medium cubes. Remove seeds from sweet
pepper, wash, and slice into thin stripes.
When meat is mild, add the potatoes and sweet pepper.
Cover, and let it simmer.
After 10 minutes, add cut tomatoes and salt.
Pour goulash in pots; add water, cover, and place in cold oven.
Heat oven to 380° F and cook for 1 hour, or until meat and vegetables are ready.
When it is done it should be bright red, and spicy.
Note: Traditional Hungarian cuisine, where goulash is most popular,
add dumplings or noodles.
In Russian cuisine, goulash was and is a popular dish, and
is very appropriate when you have to feed a big number of people.
Submitted by Russian_Cuisine on Sat, 10/08/2005 - 21:20.
One of the huge advantages of this dish is that it’s fast to cook, and is cheap and flavorful, and this allows a lot of variations. This is a traditional fleet dish, and also favorite dish of tired college students and tired wives. Ingredients for 4:
1 pack of ground beef or ground pork (possible, use canned meat instead of this)
1 pack of any pasta (traditionally, in Russia this is macaroni)
1 large shallot onion
Salt, black pepper, other spices, – on taste
Submitted by Nobility_Cuisine on Sat, 10/01/2005 - 20:06.
Time required: 15 minutes
The original recipe is somewhat involved, so I am giving you a simpler version that still tastes great. That includes using ingredients available in your nearest grocery store (although I usually buy them in Costco.)
The advantage of this recipe is that the salmon gets real tender. As an additional advantage, the essential natural Omega-3 oils critical for cardiovascular and neurological health are kept intact so you get the full benefit of eating salmon.
I normally serve it on a large flat plate, one or two pieces per person. A variety of garnishes goes well with it. On a traditional high calorie side it really tastes well with mashed or skillet fried (not French fried!) potatoes. Men love it. Or you can prefer a low-carb low-GI detox way with small fresh tomatoes instead, which has lately been my favorite. Or make your own pick: pasta with parmesan, tomato salad, radish salad, or even coleslaw! If you are ok with alcohol, a glass of wine completes the picture very nicely. Pick dry wine; sweet and semi-sweet wines don’t go well with salmon and fish overall.
Ingredients for two
- Frozen salmon fillets (I usually buy those at Costco), 1 piece per person (2 upon request)
- 2 tablespoons chopped onions, either fresh or dried.
- 1-2 tablespoons chopped parsley, either fresh of dried.
- 1-2 tablespoons olive oil (flax seed oil is used in the original recipe).
- Montreal steak seasoning liberally by taste, extra salt to balance pepper and salt from seasoning.
- (Optional) Lemon juice.
Add water to a skillet to cover the bottom, put on high heat, add onions, parsley, mix. Add oil, mix. While the skillet heats, unwrap fillets and rinse them with cold water. Do not unfreeze.
When the mixture on the skillet starts to boil, put fillets on, reduce the heat to medium or low-medium. Cover. Simmer for four minutes. Turn fillets, keep covered. Simmer for four minutes more. Turn again. Simmer covered for four minutes again. Check if the fillets are ready; they should be. Serve immediately.
Don’t let the water evaporate completely in the process, when it’s done there should be a little broth at the bottom.
Variant: If you think that salmon tastes too oily, sprinkle with lemon juice in the beginning and when turning it over.
Submitted by Russian_Cuisine on Sat, 09/10/2005 - 10:33.
2 lb lamb
4 medium onions
Species: cumin (black sort is preferable), grinded coriander seeds, dried sumac or barberry, and salt on taste
½ tsp vinegar or lemon juiceMethod:
Grind the lamb with the lamb fat (or without it.)
Cut 3 onions into small cubes (or grind it too.)
Add all spices, knead it all together until the color is almost white, and let sit for about 30 minutes.
Preheat the oven to 380 F.
Grease the baking sheet.
Submitted by Nobility_Cuisine on Sat, 08/27/2005 - 09:28.
1 pack (1 lb) ground chicken
1 lb prepared rice (white, brown, any other one)
1 medium shallot
2 cans chicken broth (optional)
2 eggs (optional)
Salt on taste
Ground black pepper (optional)
Set large pan with water (2 cups) or chicken broth to heat.
Peel onion and cut it into small cubes.
In a large dish, mix ground meat, rice, onions, salt, and (optionally) eggs.
Knead until even consistency (3-5 minutes).
When water starts to boil, make “kneles”: take the mix with a wet hand and shape it into a ball (they will enlarge in water). Put the knele into the boiling water, and make the next one.
Repeat until the mix is gone.
Boil kneles for 5 – 10 minutes, it depends on their size.
Serve hot with your favorite sauce, or just with sour cream.
Submitted by Russian_Cuisine on Sat, 08/20/2005 - 08:19.
This is a basic recipe.Ingredients for 4:
1 ¼ fish fillets without bones and skin (preferable, non-fat fish like cod or hake)
2-3 slices of white bread
½ cup milk
3 tbsp breadcrumbs
2 tbsp vegetable oil
1 tbsp thinly cut green onions (optional)
Salt, pepper on tasteMethod:
Soak bread in milk and knead.
Grind fish fillets, or cut them into small cubes.
Submitted by Nobility_Cuisine on Sat, 08/06/2005 - 10:11.
There are many legends about this recipe, but we consider the following one the most believable.
A tavern, which belonged to the Pozharsky family, was in the small town Torzhok, which is on the Moscow-St.Petersburg road.
Emperor Alexander the First had to stop because his coach‘s wheel was broken, and his servant ordered a breakfast for the Emperor and his court. The Pozharsky tavern was the most respectable around, so they got this order.
But, there was a problem with the veal cutlets in this order.
The host tried to explain that it is not possible to get the veal cutlets, for he had no veal meat in his kitchen.
Nobody heard him.
Then, the smart hostess, Daria Pozharsky, decided to help her husband: she took a chicken and started to cook it by her own recipe.
When the Emperor ate these cutlets, he asked about their recipe, because he liked them very much.
When he found out that this was a chicken cutlet, he laughed, gave this recipe the name “Pozharsky’s cutlets” and ordered for Pozharsky to be the Provider of this dish for the Emperor’s Court.
Over the course of a day, the tavern became famous, and many well-known people went to dinner there.
For example, the most famous Russian poet, Alexander Pushkin was there and wrote a part of a poem about the tavern.
This tavern was a museum for many years, but in 2003 the old building burned down.
Cutlets “Pozharsky” are still in many restaurants’ menus.
Ingredients for 3:
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 tbsp white bread crumbs
Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Take about ¼ lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side. You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 380 F oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.
3 tbsp all-purpose flour
½ cup milk
Spices on taste (optional)
Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears. Add ½ cup of milk to the skillet in a thin stream, mixing thoroughly. When the sauce becomes a little denser than sour cream, it is ready. Of course, you can add your favorite spices to the sauce, if you like.
Pour the sauce over vegetables in a serving dish. Serve immediately.
Submitted by Russian_Cuisine on Sat, 07/16/2005 - 10:07.
Ingredients for 8:
1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on tasteMethod:
Grind the meat. Boil the rice until ready.
Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:01.
1 lb chanterelles
1 shallot onion (medium)
2 tbsp olive oil (or other vegetable oil)
2 tbsp all-purpose flour (optional)
Salt, sour cream on taste
Wash and clean chanterelles, or defrost, if you have frozen chanterelles.
Cut onion thinly and cook in a skillet with heated oil until the onion is transparent (or lightly golden.)
Pour the flour in the skillet, and mix well with onions.
Add chanterelles in the skillet, turn heat to low, and cook, stirring thoroughly, until the mushrooms give out juice, or for about 10 minutes.
Add sour cream and salt in the skillet, cook for about 7 minutes under a lid, stirring every couple of minutes.
Take off the lid, let cook for 1 more minute.
Serve with mashed, fried, boiled, or baked potatoes.
Submitted by Russian_Cuisine on Sun, 06/26/2005 - 12:15.
Ingredients (10-12 pancakes):
1 lb potato, washed, peeled, and shredded
2 tablespoon all-purpose flour
½ teaspoon salt
(optional) 1-2 eggs
Mix all ingredients.
Preheat lightly greased skillet to medium heat.
Put mix on the skillet by table spoon or measure spoon.
Bake until lover side has light brown color, turn, and bake 2-2.5 minutes.
Serve with sour cream, vegetable salsa, or as a garnish for meat or fish.
Note: One of peculiarities of Russian cuisine is flexibility in the ingredients choice.
You can replace potato with zucchini, or shredded, steamed, and cooled carrots, any kind of cabbage, or other vegetable. You can add or not add eggs and spices.