Main dishes

Lulya-kebab

Submitted by Russian_Cuisine on Sat, 09/10/2005 - 10:33.
Ingredients:

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 juice

Method:

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.

Chicken “kneles” - Main dish

Submitted by Nobility_Cuisine on Sat, 08/27/2005 - 09:28.
Ingredients:

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)

Method:

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.

Fish cutlets - Main dish

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
1 egg
2 tbsp vegetable oil
1 tbsp thinly cut green onions (optional)
Salt, pepper on taste

Method:

Soak bread in milk and knead.
Grind fish fillets, or cut them into small cubes.

Cutlets Pozharsky

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.

Cutlets “Pozharsky”

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs

Method:

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.
Whip eggs.
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.

Milk sauce:

Ingredients:

3 tbsp all-purpose flour
½ cup milk
Spices on taste (optional)

Method:

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.

“Golubtsi”

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 onions
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 taste

Method:
Grind the meat. Boil the rice until ready.

Chanterelles in sour cream

Submitted by Nobility_Cuisine on Sat, 07/09/2005 - 10:01.
Ingredients:

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

Method:

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.

“Dranic” - potato pancakes

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

Method:

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.