Transcript Russian cuisine and Russian cooking recipes

Russian cuisine and Russian cooking
recipes
• Russian cuisine is one of the most popular
and widely spread in the world.
• French cuisine is festive and elegant,
• Chinese cuisine is exotic,
• Russian cuisine is healthy and delicious.
• Russian dishes are easy to cook and they do
not demand much skill and special
ingredients, they do not need exotic
equipment and tool and everybody who knows
how to hold a cooking knife and how to peel
potatoes can cook delicious Russian dishes.
Russian cooking traditions
In old Russ, grain - that is rye, barley, oats,
millet and wheat - was always the main food
product. Since days of old the Russian s have
been known as land-tiller. That is why bread
remains their major national food. Pies have
always been a par of the holiday fare. The
pies are customarily filled with different
kinds of meat, fish, and berries. As for the
groats, millet was most often used since it
was the main agricultural product. They also
made various kinds of kashas (cereals), round
loaves, baked puddings, and krupenik.
Russian cooking traditions
• Russians have always eaten vegetables. In old
times it was the turnip, cabbage, radish, and
cucumbers. Since the 18th century the
potato began to play an ever more important
part as one of the most loved ingredients of
the Russian board.
• The abundance of berries, mushroom, and
honey in Russian cuisine is accounted for by
the country's vast expanses, especially in the
north.
Russian cooking traditions
One more important thing should be mentioned for
better understanding of Russian cooking traditions.
Russian is an Orthodox country and all the feasts
were always strictly followed. Totally there are
more than 200 days in a year in which the
Orthodox Christians should avoid eating meat, milk
and milk products (including butter), eggs. That is
why Russian cuisine widely uses vegetables, fish,
berries, and mushrooms. In order to cook tasty
dishes using just vegetables it is necessary to use
different spice, Russians used dill, parsley, celery,
later they used spidery which were delivered from
other countries - pepper, cinnamon, cardamom,
cloves. Nearly all dishes include onion.
Russian cooking traditions
In general each cuisine roughly can be
divided into two groups of dishes - official
dishes and every-day dishes. The same is
with Russian cuisine.
Official dishes demands much time for
cooking, often they include many different
products. So in the end these recipes are
Russian only by name, something like "Pork
with Russian sauce", "Russian cutlets" etc.
Recipes of so-called every-day Russian
cuisine.
In the every-day dishes that are cooked of
common products and in limited time range,
reflect the real Russian cuisine and they give
the real impression about Russian cuisine.
• Recipes are written in accordance with
classical Russian cooking book which was
called "The book about tasty and healthy
cuisine" but with some practical comments.
Appetizers
Most often Russian appetizers are rather
spicy and look good enough to wet the
appetite.
They are served with various seasonings and
condiments, such as horse-radish, kvass,
garlic and piquant tomato sauces lending the
dishes special pungency.
Appetizers
• Russian vinaigrette salad
• Mixed meat jelly (holodets)
• Fish jelly
• Salted herrings, home style
Russian vinaigrette salad
Ingredients
5 potatoes
1 beetroot
2 carrots
1-2 pickled cucumber
4-5 tbsp. shredded sauerkraut
2 tbsp. 3 % vinegar
1 medium-size onion
4 tbsp. vegetable oil
salt to taste
Russian vinaigrette salad
Way of cooking
Boil the potatoes, beetroot, carrots, and pickled
cucumbers and cut them in thin slices or (what's
more traditional for this disch in small cubes (1/41/2"). Cut one onion or the corresponding amount of
green onion the same way and press the saurkrautt
until the juice comes out. Put them all together,
dress with the vegetable oil, vinegar and salt. Mix.
Good appetite!
Russian vinaigrette salad
Comments
• I dare to recommend you to use non
deodorated sunflower oil - it will give good
flavor. If you are not fond of spicy food do not add vinegar. Even you like the spice
food do not add - pickled cucumbers and
sauerkraut give enough of sourness.
• You can add canned green peas, too. And do
not fear to add too much of beetroot - this
dished is based on taste of it.
Ingredients
Way of cooking
5 potatoes
1 beetroot
2 carrots
1-2 pickled cucumber
4-5 tbsp. shredded sauerkraut
2 tbsp. 3 % vinegar
1 medium-size onion
4 tbsp. vegetable oil
salt to taste
Boil the potatoes, beefroot, carrots, and
pickled cucumbers and cut them in thin
slices or (what's more traditional for
this dish in small cubes (1/4-1/2"). Cut
one onion or the corresponding amount
of green onion the same way and press
the sauerkraut until the juice comes out.
Put them all together, dress with the
vegetable oil, vinegar and salt. Mix.
Russian vinaigrette salad
Comments
Good appetite!
I dare to recommend you to use non
deodorated sunflower oil - it will give good
flavor.
If you are not fond of spicy food - do not add
vinegar. Even you like the spice food do not
add
- pickled cucumbers and sauerkraut give
enoough of sourness.
You can add canned green peas, too.
And do not fear to add too much of beetroot
–this dished is based on taste of it.
Mixed meat jelly (holodets)
Ingredients
1 lb (1 kg) pig's leggs
1.5 lb (600 gm) cow haunches
1 carrot
1 piece parsley
3 onions
1 garlic
4 hardboiled eggs
5-6 black peppercorns
salt
Mixed meat jelly (holodets)
Way of cooking
Chop the leg and haunches, put them in a sauce-pan, pour
cold water over them, and start heating. Bring to a boil,
remove the scum, add the vegetables and condiment, salt
and boil on a very low heat till meat comes off the bones (34 hours). When th broth settles, remove and pour out the
grease. Put a ring of an egg on the bottom of cups or small
tureens. Remove the meat from bones. Cut the big chunks
into pieces and put them in the cups. Dress the broth with
minces garlic, salt and pepper to taste, and bring it to a boil
again. Pour the broth ino the cups and put it to the cold.
Mixed meat jelly (holodets)
Comments
Remove vegetables after 2 hours boiling, all
throw away except carrot - it will use it for
decoration. Boil meat for 5 hours. When you
poor mixture of broth and meat add to the
caps (plates) not boiled eggs (jelley is
nutrient enough) but slices of carrot.
Ingredients
Way of cooking
1 lb (1 kg) pig's leggs
1.5 lb (600 gm) cow haunches
1 carrot
1 piece parcley
3 onions
1 garlic
4 hardboiled eggs
5-6 black peppercorns
salt
Chop the leg and haunches, put them in a
sauce-pan, pour cold water over them, and
start heating. Bring to a boil, remove the
scum, add the vegetables and condiment, salt
and boil on a very low heat till meat comes off
the bones (3-4 hours). When th broth settles,
remove and pour out the grease. Put a ring of
an egg on the bottom of cups or small tureens.
Remove the meat from bones. Cut the big
chunks into pieces and put them in the cups.
Dress the broth with minces garlic, salt and
pepper to taste, and bring it to a boil again.
Pour the broth into the cups and put it to the
cold.
Mixed meat jelly (holodets)
Comments
Remove vegetables after 2 hours boiling, all
throw away except carrot - it will use it for
decoration. Boil meat for 5 hours. When you
poor mixture of broth and meat add to the
caps (plates) not boiled eggs (jelley is
nutrient enough) but slices of carrot.
Fish jelly
Ingredients
2 lb (1 kg) fresh fresh-water fish (pike-perch,
carp, sazan)
1 onion
1 carrot
4-5 black and aromatic peppercorns
2-3 bay leaves
1 piece and root parsley
1 lemon
dill
salt
Fish jelly
Way of cooking
Scale, gut and wash the fish. Cut it into small bits.
Pour water over the fish's heads and tails and bring
to a boil removing the scum. Add the salt, culinary
roots and spices; boil again for 1/2 hour. Strain the
broth, add the bits of fish and boil till done. Make
sure the bits do not crumble. Remove the bones
carefully and lay out in small forms. Use the
strained fish broth as the base for making a jelly
with gelatin and a beaten-up egg-white (for
coloring). Let the jelly settle and pour into the
forms. Adorn with slices of the lemon and parsley.
Fish jelly
Comments
The best result can be with pike perch
Ingredients
Way of cooking
2 lb (1 kg) fresh fresh-water fish (pike-perch,
carp, sazan)
1 onion
1 carrot
4-5 black and aromatic peppercorns
2-3 bay leaves
1 piece and root parsley
1 lemon
dill
salt
Scale, gut and wash the fish. Cut it into small
bits. Pour water over the fish's heads and
tails and bring to a boil removing the scum.
Add the salt, culinary roots and spices; boil
again for 1/2 hour. Strain the broth, add the
bits of fish and boil till done. Make sure the
bits do not crumble. Remove the bones
carefully and lay out in small forms. Use the
strained fish broth as the base for making a
jelly with galantine and a beaten-up egg-white
(for coloring). Let the jelly settle and pour
into the forms. Adorn with slices of the lemon
and parsley.
Fish jelly
Comments
The best result can be with pike perch
Salted herrings, home style
Ingredients
1 lb (500 gm) mild salted herings
1 oz(30-50 gm) diluted mustard
5 oz (150 gm) vegetable oil
Salted herrings, home style
Way of cooking
Skin the herrings, remove the fillet, smear them
with mustard on both sides. Fold each fillet into a
thick roll and put them in a glass jar. Pour the
vegetable (sunflower-seed or olive) oil over them
and put them in a fridge. Before serving, lay them
out in a herring-dish, and adorn with branches of
herbs. The herring can be served with hot boiled
potatoes topped with parsley or drill.
Salted herrings, home style
Comments
You can put on herring sliced into ring onion
or chopped green onion
Ingredients
Way of cooking
1 lb (500 gm) mild salted herings
1 oz(30-50 gm) diluted mustard
5 oz (150 gm) vegetable oil
Skin the herrings, remove the fillet,
smear them with mustard on both sides.
Fold each fillet into a thick roll and put
them in a glass jar. Pour the vegetable
(sunflower-seed or olive) oil over them
and put them in a fridge. Before serving,
lay them out in a herring-dish, and adorn
with branches of herbs. The herring can
be served with hot boiled potatoes
topped with parsley or drill.
Salted herrings, home
style
Comments
You can put on herring sliced into ring
onion or chopped green onion
Soups
In Russia soups are served as the first course at
dinner. In the Russian language the world "soup"
was naturalsed quite late. Originally, Russian soups
were called "khlebovo" or "pokhlyobka" - soup with
cereals. The typical Russian soups are schi (soup
with cabbage or sauerkraut) or borsch (beet and
cabbage soup), rassolnik (soup with pickled
cucumbers), okroshka (cold kvass soup), solyanka
(soup with vegetables, pickled cucumbers, olives
and bits of meat) and pohlyobka.
Soups
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Ukranian borsch
Solyanka
Rassolnik
Meat schi with sauerkraut
Green soup
Okroshka, variant 1
Mushroom soup
Ukranian borsch
Ingredients
2 lb (1 kg) meat (beef and pork)
2 medium beets
2 potatoes
1/3 head cabbage
2 onion
1 carrot
3 tomatoes or 2-3 tbsp tomato paste
1 parsley root
2 tbsp butter or oil
salt
5-6 black peppercorns
1 garlic bulblets
drill
Ukranian borsch
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Way of cooking
Place the meat, 1 onion, 1/2 carrot and 1/2 parsley root in a pot. Add water and 1
teaspoonful of salt, boil the broth during 1-1.5 hours. In the end remove
vegetables and roots from the broth.
Meanwhile chop the beef into small cubes or grade it. Put into a small pan, add
some water and 1-3 tbsp of butter or vegetable oil and stew during 15-20
minutes. Then add tomato paste, a little bit sugar and stew it 10 minutes more.
The beef should be nearly ready before adding it into the broth (but do not add
it yet!).
While the beef is stewing slightly brown chopped onion and carrot. Then add
sliced tomatoes and fry for 5-7 minutes more.
When broth is ready shred the cabbage. Bring it to the broth and boil. If the
cabbage is hard boil it for 10 minutes, if it it is fresh and soft add it right
before adding potatoes. Potatoes chopped into cubes 1x1" and bring to borsch.
Add fried onion, carrot and tomatoes. If your health does not allow you to have
fried food just add fresh onion and carrot. Boil all for 10 minutes, then add
stewed beef, pepper and boil 5 minutes more.
In the end add 2 bay leaves, chopped garlic, drill, salt to taste and turn off the
oven. Let the borsch to brew for a half of hour.
Serve the borsch with sour cream.
Ukranian borsch
Comments
You can use instead of meat haricot beans,
just 2/3 lb (300 gm). As well you can add 1-2
chopped paprika, bring it together with fried
onion and carrot
Ingredients
Way of cooking
2 lb (1 kg) meat (beef and pork)
2 medium beets
2 potatoes
1/3 head cabbage
2 onion
1 carrot
3 tomatoes or 2-3 tbsp tomato paste
1 parsley root
2 tbsp butter or oil
salt
5-6 black peppercorns
1 garlic bulblet
drill
Place the meat, 1 onion, 1/2 carrot and 1/2 parsley
root in a pot. Add water and 1 teaspoonful of salt,
boil the broth during 1-1.5 hours. In the end remove
vegetables and roots from the broth.
Meanwhile chop the beef into small cubes or grade
it. Put into a small pan, add some water and 1-3 tbsp
of butter or vegetable oil and stew during 15-20
minutes. Then add tomato paste, a little bit sugar
and stew it 10 minutes more. The beef should be
nearly ready before adding it into the broth (but do
not add it yet!).
While the beef is stewing slightly brown chopped
onion and carrot. Then add sliced tomatoes and fry
for 5-7 minutes more.
When broth is ready shred the cabbage. Bring it to
the broth and boil. If the cabbage is hard boil it for
10 minutes, if it it is fresh and soft add it right
before adding potatoes. Potatoes chopped into cubes
1x1" and bring to borsch. Add fried onion, carrot and
tomatoes. If your health does not allow you to have
fried food just add fresh onion and carrot. Boil all
for 10 minutes, then add stewed beef, pepper and
boil 5 minutes more.
In the end add 2 bay leaves, chopped garlic, drill,
salt to taste and turn off the oven. Let the borsch
to brew for a half of hour.
Serve the borsch with sour cream.
Ukranian borsch
Comments
You can use instead of meat haricot beans,
just 2/3 lb (300 gm). As well you can add 1-2
chopped paprika, bring it together with fried
onion and carrot
Solyanka
Ingredients
5 tbsp. veal
5 tbsp beef
5 tbsp. ham
3 tbsp. sausages
6-7 tbsp. beef kidneys (I dare to assume that you can easy do without
them)
2 onions
2 pickled cucumbers
3 tbsp. tomato paste
3 tbsp. butter (I dare to use vegetable or olive oil - care your liver!)
4 pints (2 litres) bullion
8 canned black or green olives
10 black peppercorns
1 bay leaf
salt
herbs
4 tbsp. sour cream
1/2 lemon
Solyanka
Way of cooking
• This dish is quite nourishing and rich in calories so be aware
of but its taste is really good, of course if to cook it
correct. As usually I give you the "official" recipe of
cooking, then some practical advises that greatly improve its
taste.
• Make marrow-bone broth. Shred the onions and fry without
letting the onion brown. Add the tomato paste. Remove the
skin and seads from the cucumbers, cut into slices and boil a
little. Cut the boiled meat ingredients (beef, veal, ham,
kidneys, tongue, sausages) into fine slices. Put the slightly
fried onion and tomato paste, slightly boiled cucumbers,
meat ingredients, and herbs and boil for 5-10 minutes. When
serving out the olives (without the stones), sour cream, a
ring of lemon (peeled), and finely chopped herbs in a plate.
Solyanka
The same dish but with some improvements.
• Shred the onion into semi-rings. Soften it in the pan but a
bit. Add chopped into cubes (1/3-1/3") cucumbers, add some
broth and stew all but a bit, do not allow cucumbers to get
soft. Add tomato paste (I would recommend 5-6 tbsp.) and
boil for 5-7 minutes when cucumbers get a little bit soft.
Put onion-cucumber-tomato mixture into broth (chicken or
beaf) and heat it to boiling. Right away after boiling add
chopped (again into small cubes 1/2-1/2") meat products
(the more various the better) and heat to get it to boil.
• Then add olives into solyanka. It is highly recommended to
add a little bit of canned capers. Important thing - the soup
should be thick enough, a little bit viscid.
• If you are going to eat fresh cooked solyanka at once you
can follow the recipe above, if you want to stand a treat to
your friends in a day or two it is better to keep separetly
onion-cucumber-tomato mixture, broth and chopped meat
mixture. Just before serving join all - it will take you a few
minutes but you can enjoy fresh delicious solyanka.
Solyanka
Comments
While stewing cucumber-onion-tomato add 1/2-2/3
tbsp. of sugar. Serve solaynka as hot as possible.
Do not use summer sausage.
Ingredients
Way of cooking
5 tbsp. veal, 5 tbsp beef, 5 tbsp. ham, 3 tbsp.
sausages
6-7 tbsp. beef kidneys (I dare to assume that you
can easy do without them)
2 onions
2 pickled cucumbers
3 tbsp. tomato paste
3 tbsp. butter (I dare to use vegetable or olive oil care your liver!)
4 pints (2 litres) bullion
8 canned black or green olives
10 black peppercorns, 1 bay leaf
salt, herbs, 4 tbsp. sour cream, 1/2 lemon
This dish is quite nourishing and rich in calories so be
aware of but its taste is really good, of course if to
cook it correct. As usually I give you the "official"
recipe of cooking, then some practical advises that
greatly improve its taste.
Make marrow-bone broth. Shred the onions and fry
without letting the onion brown. Add the tomato paste.
Remove the skin and seeds from the cucumbers, cut
into slices and boil a little. Cut the boiled meat
ingredients (beef, veal, ham, kidneys, tongue, sausages)
into fine slices. Put the slightly fried onion and tomato
paste, slightly boiled cucumbers, meat ingredients, and
herbs and boil for 5-10 minutes. When serving out the
olives (without the stones), sour cream, a ring of lemon
(peeled), and finely chopped herbs in a plate.
The same dish but with some
improvements.
Solyanka
Shred the onion into semi-rings. Soften it in the pan but a bit. Add
chopped into cubes (1/3-1/3") cucumbers, add some broth and stew all but
a bit, do not allow cucumbers to get soft. Add tomato paste (I would
recommend 5-6 tbsp.) and boil for 5-7 minutes when cucumbers get a little
bit soft. Put onion-cucumber-tomato mixture into broth (chicken or beaf)
and heat it to boiling. Right away after boiling add chopped (again into
small cubes 1/2-1/2") meat products (the more various the better) and
heat to get it to boil.
Then add olives into solyanka. It is highly recommended to add a little bit
of canned capers. Important thing - the soup should be thick enough, a
little bit viscid.
If you are going to eat fresh cooked solyanka at once you can follow the
recipe above, if you want to stand a treat to your friends in a day or two it
is better to keep separatly onion-cucumber-tomato mixture, broth and
chopped meat mixture. Just before serving join all - it will take you a few
minutes but you can enjoy fresh delicious solyanka.
Comments
While stewing cucumber-onion-tomato add 1/2-2/3
tbsp. of sugar. Serve solaynka as hot as possible.
Do not use summer sausage.
Rassolnik (with kidneys)
Ingredients
1 lb (0,5 kg) kedneys
4 pints (2 liters) meat broth
5 potatoes
1 onion
3 pickled cucumbers
1/4 cup pearl-barley
1/2 cup sour cream
1 tbsp. flour
1 piece parsley
drill
parsley
salt to taste
Rassolnik
Way of cooking
(with kidneys)
• Remove the film and excessive fat from the kidneys, soak in
cold water for 2-3 hours changing the water several times.
Put the kidneys on hot water, bring to a boil, lay in a
colander, wash with cold water, and cook in meat broth till
done. Cut the kidneys into thin slices across the fibres.
• Wash the pearl-barley several times in cold water, spill into
boiling water, boil till done; wash in cold water and put in the
meat broth. Boil well and add the potatoes cut in slices.
Brown the herbs, onion, chopped and slightly boiled
cucumbers, dress with the flour, add the slices of kidneys,
and continue boiling for another 10 minutes.
• At last dress with the sour cream and serve with the herbs.
Rassolnik
(with kidneys)
Comments
Instead of kidneys you can use chicken meat.
In this case use the broth in which you boil
the chicken. As well I dare to recommend
you to boil the pearl-barney in the broth
without washing - the taste of rassolnik will
be more rich. You can try to add to rassolnik
some tomatoes past (3-4 tbsp.), add it into
frying pan to onion and cucumbers.
Ingredients
Way of cooking
1 lb (0,5 kg) kedneys
4 pints (2 litres) meat broth
5 potatoes
1 onion
3 pickled cucumbers
1/4 cup pearl-barley
1/2 cup sour cream
1 tbsp. flour
1 piece parsley
drill
parsley
salt to tasts
Remove the film and excessive fat from the kidneys,
soak in cold water for 2-3 hours changing the water
several times. Put the kidneys on hot water, bring to
a boil, lay in a colander, wash with cold water, and
cook in meat broth till done. Cut the kidneys into
thin slices across the fibres.
Wash the pearl-barley several times in cold water,
spil into boiling water, boil till done; wash in cold
water and put in the meat broth. Boil well and add
the potatoes cut in slices. Brown the herbs, onion,
chopped and slightly boiled cucumbers, dress with
the flour, add the slices of kedneys, and contibue
boiling for another 10 minutes.
At last dress with the sour cream and serve with
the herbs.
Rassolnik
Comments
(with kidneys)
Instead of kidneys you can use chicken meat. In this
case use the broth in which you boil the chicken. As
well I dare to recommend you to boil the pearlbarney in the broth without washing - the taste of
rassolnik will be more rich. You can try to add to
rassolnik some tomatoes past (3-4 tbsp.), add it into
frying pan to onion and cucumbers.
Meat schi with sour cream
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Ingredients:
2 lb (1 kg) beef brisket or pork
1 lb (0.5 kg) sour cream
1 carrot
1 onion
3 tbsp vegetable oil
1 piece parsley
Meat schi with sour cream
Way of cooking
• Boil meat broth till half done. Brown finely
chopped onion and carrot in the frying pan.
Add it to the broth and put the sour cream
in. Before finishing boiling add herbs. Salt to
taste. Yu can serve the schi with sour cream.
Meat schi with sour cream
Comments
• The schi will have "Russian oven cooking
taste" if you stew sauerkraut before adding
it to the broth. Fry onion and carrot slightly
just to make it soft, then add sour cream,
fry it about 5 minutes and then stew about
10-15 minutes.
Ingredients:
2 lb (1 kg) beef brisket or pork
1 lb (0.5 kg) sauerkraut
1 carrot
1 onion
3 tbsp vegetable oil
1 piece parsley
Meat schi
with sour cream
Way of cooking
Boil meat broth till half done. Brown
finely chopped onion and carrot in the
frying pan. Add it to the broth and put
the sour cream in. Before finishing
boiling add herbs. Salt to taste. Yu can
serve the schi with sour cream.
Comments
The schi will have "Russian oven cooking
taste" if you stew sauerkraut before
adding it to the broth. Fry onion and
carrot slightly just to make it soft, then
add sour cream, fry it about 5 minutes
and then stew about 10-15 minutes.
Green soup
Ingredients
2 lb sorrel
2 1/4 qt beef stock
2 ea onions
1 carrot
1 1/2 tbsp salt
2 potatoes
1 tbsp dill
1 tbsp scallions
1/4 cup of sour cream
4 hardboiled eggs
Green soup
Way of cooking
Bring the beef stock to a boil in a large pot.
Add the onion, salt, & sorrel. Slice the
potatoes into 3/4" cubes and add to pot.
Cook for 10 minutes. Reduce heat and simmer
for 1 hour. Remove from heat and place into
a large tureen and add the dill. Serve and
garnish with a dollop of sour cream and slices
of egg.
Green soup
Comments
In spring time you can add chopped herb of
small nettle - pour it over first with boiling
water.
Ingredients
Way of cooking
2 lb sorrel
2 1/4 qt beef stock
2 ea onions
1 carrot
1 1/2 tbsp salt
2 potatoes
1 tbsp dill
1 tbsp scallions
1/4 cup of sour cream
4 hardboiled eggs
Bring the beef stock to a boil in a large
pot. Add the onion, salt, & sorrel. Slice
the potatoes into 3/4" cubes and add to
pot. Cook for 10 minutes. Reduce heat
and simmer for 1 hour. Remove from
heat and place into a large tureen and
add the dill. Serve and garnish with a
dollop of sour cream and slices of egg.
Green soup
Comments
In spring time you can add chopped herb
of small nettle - pour it over first with
boiling water.
Okroshka, variant 1
Meat okroshka
Ingredients
1.5 liter bread kvass
4 hard-cooked eggs,
10 oz (300 gm) boiled beef
several green onions
2-3 radishes
2 fresh cucumbers
3 boiled potatoes
1-2 tbsp sour cream
1 tbsp sugar
mustard
salt
Okroshka, variant 1
Way of cooking
Grind the egg-yolk together with the sour
cream, mustard, salt and sugar, dilute in cold
kvass, add small cubes of the fresh
cucumbers, radishes, boiled beef, minced
egg-whites, boiled potatoes, chopped green
onions.
Okroshka, variant 1
Comments
This dish is very good in summer time, it
slakes the thirst and satisfy the hunger.
You can try okroshka not only with kvass
but with mineral water and with kefir or
curdled milk - taste is other.
Ingredients
Way of cooking
1.5 litr bread kvass
4 hard-cooked eggs,
10 oz (300 gm) boiled beef
several green onions
2-3 radishes
2 fresh cucumbers
3 boiled potatoes
1-2 tbsp sour cream
1 tbsp sugar
mustard
salt
Grind the egg-yolk together with the
sour cream, mustard, salt and sugar,
dilute in cold kvass, add small cubes of
the fresh cucumbers, radishes, boiled
beef, minced egg-whites, boiled
potatoes, chopped green onions.
Okroshka, variant 1
Comments
This dish is very good in summer time, it
slakes the thirst and satisfy the hunger.
You can try okroshka not only with kvass
but with mineral water and with kefir or
curdled milk - taste is other.
Mushroom soup
Ingredients
50 g of dried mushrooms
800 g potatoes
1 carrot
1 onion
20 g parsley
Mushroom soup
Way of cooking
First make a mushroom stock. Carefully wash some
dried mushrooms and put them in saucepan with
cold water: 2 liters to 50 gr. of dried mushrooms.
Soak them for 3-4 hours and then cook them in the
same water until they are tender. Strain the stock
and wash the mushrooms again. To make mushroom
soup from this stock, finely chop 80 gr. of carrots,
20 grammes of parsley root and 80 gr. of onions.
Salt. Meanwhile dice 800 gr. of potatoes. Put the
salted vegetables and potatoes in the stock and
simmer for 15 - 20 minutes. Add the shredded
mushrooms during cooking, and salt to taste at the
end. Mushroom soup is usually served with sour
cream. You can make soup with fresh mushrooms
and vegetables.
Mushroom soup
Comments
At a pinch you can take field mushrooms that
can be bought at any supermarket.
Ingredients
Way of cooking
50 g of dried mushrooms
800 g potatoes
1 carrot
1 onion
20 g parsley
First make a mushroom stock. Carefully
wash some dried mushrooms and put them
in saucepan with cold water: 2 liters to 50
gr. of dried mushrooms. Soak them for 3-4
hours and then cook them in the same
water until they are tender. Strain the
stock and wash the mushrooms again. To
make mushroom soup from this stock,
finely chop 80 gr. of carrots, 20 gr. of
parsley root and 80 gr. of onions. Salt.
Meanwhile dice 800 gr. of potatoes. Put
the salted vegetables and potatoes in the
stock and simmer for 15 - 20 minutes. Add
the shredded mushrooms during cooking,
and salt to taste at the end. Mushroom
soup is usually served with sour cream. You
can make soup with fresh mushrooms and
vegetables.
Mushroom soup
Comments
At a pinch you can take field mushrooms
that can be bought at any supermarket.
Pastry
• In Russian cooking bread and pastry have always
been especially important. Guests were met with
bread and salt. Of no lesser importance were pies a symbol of wealth and well-being.
Russian women were famous for their skills in
making different sorts of cookies: blini (pancakes),
kulebyakas, rasstegais, cheese cakes, spice-cakes,
etc. Howere, especially popular were patties made
from sour dough.
Pastry
•
•
•
•
•
•
•
Pancakes (classical)
Buckwheat pancakest
Apple pancakes
Fast thick pancakes
Kulebiaka
Kulich (Easter bread)
Rasstegai (small open pie with filling)
Pancakes (classical)
Blini
Ingredients
1.5 cup wheat flour
1/3 oz (10 gm) sugar
1/3 oz (10 gm) yeast
1/3 oz (10 gm) vegetable oil
2 eggs
2 cups of milk or water
salt
Pancakes (classical)
Blini
Way of cooking
Heat 200 grams of milk or water to 30-35 degrees
C, dissolve the yeast, add sugar, salt egg and
melted butter. Mix well. Leave it for 2-3 hours in a
warm place, and when it has risen, add rest of flour
and mix well. Leave it to rise again. Now you are
ready to bake. Heat frying-pan with a long handle,
rub with butter, pour in some batter and swirl the
pan lightly to spread it evenly. When one side is
baked, turn the pancake over and bake other side.
Pancakes (classical)
Blini
Comments
Pancakes can be served with red or black
caviar (if you have any) or with salted fish,
such as salmon, chum or herring. They can
also be served with sour cream or melted
butter. Many people like pancakes sweet, and
eat them with all kinds of jam and tea. You
can make pancakes of wheat, buckwheat or
oats flour
Ingredients
Way of cooking
1.5 cup wheat flour
1/3 oz (10 gm) sugar
1/3 oz (10 gm) yeast
1/3 oz (10 gm) vegetable oil
2 eggs
2 cups of milk or water
salt
Heat 200 grams of milk or water to 3035 degrees C, dissolve the yeast, add
sugar, salt egg and melted butter. Mix
well. Leave it for 2-3 hours in a warm
place, and when it has risen, add rest of
flour and mix well. Leave it to rise again.
Now you are ready to bake. Heat fryingpan with a long handle, rub with butter,
pour in some batter and swirl the pan
lightly to spread it evenly. When one
side is baked, turn the pancake over and
bake other side.
Pancakes (classical)
Blini
Comments
Pancakes can be served with red or black
caviar (if you have any) or with salted fish,
such as salmon, chum or herring.They can also
be served with sour cream or melted butter.
Many people like pancakes sweet, and eat
them with all kinds of jam and tea. You can
make pancakes of wheat, buckwheat or oats
flour
Buckwheat pancakest
Ingredients
3 cup buckwheat flour
1 oz (35 gm) yeast
4 cups milk
salt
Buckwheat pancakest
Way of cooking
Pour 1 cup of warm milk over the buckwheat
flour, add the yeast diluted with a small
amount of warm water and stand in a warm
place for a couple of hours. After that pour
2 cups of hot milk into it, add salt, stir well,
and let it stay in the warm place until done.
Then carefully, without stirring, bake
pancakes in greased frying-pan.
Buckwheat pancakest
Ingredients
3 cup buckwheat flour
1 oz (35 gm) yeast
4 cups milk
salt
Way of cooking
Pour 1 cup of warm milk over
the buckwheat flour, add the
yeast diluted with a small
amount of warm water and
stand in a warm place for a
couple of hours. After that
pour 2 cups of hot milk into it,
add salt, stir well, and let it
stay in the warm place until
done. Then carefully, without
stirring, bake pancakes in
greased frying-pan.
Apple pancakes
Ingredients
2 lb (1 kg) flour 7 sour apples 5 eggs 3 oz (80
gm) yeast 2 cups milk cream
Apple pancakes
Way of cooking
Make sourdough in milk. To this end dilute
the yeast with a small amount of warm milk,
pour half the flour into it and stand in a
warm place to let the dough rise. Bake the
apples in n oven, rub through a sieve to make
apple paste. Mix the apple paste with the
sourdough, add the remaining flour and eggyolks. Mix well and dilute with the cream
until as thick as sour cream. Let the dough
rise again and bake pancakes.
Apple pancakes
Comments
I dare to advise you to use not baked apples,
pancakes will be more fresh and juicy.
Ingredients
Way of cooking
2 lb (1 kg) flour
7 sour apples
5 eggs
3 oz (80 gm) yeast
2 cups milk cream
Make sourdough in milk. To this end
dilute the yeast with a small amount of
warm milk, pour half the flour into it and
stand in a warm place to let the dough
rise. Bake the apples in n oven, rub
through a sieve to make apple paste. Mix
the apple paste with the sourdough, add
the remaining flour and egg-yolks. Mix
well and dilute with the cream until as
thick as sour cream. Let the dough rise
again and bake pancakes.
Apple pancakes
Comments
I dare to advise you to use not baked
apples, pancakes will be more fresh and
juicy.
Fast thick pancakes
Ingredients
1 cup flour
1 pint (0.5 liters) kefir
1 tblsp. sugar
0.5 tblsp. salt
Fast thick pancakes
Way of cooking
Pour 1 cup of flour, salt, sugar, and kefir into
a basin. The resulting dough will be light and
cream-like, close to thick sour cream in its
consistence. Pour the dough with a tablespoon into a greased red-hot frying-pan.
Fast thick pancakes
Comments
This is very easy to do. I have to confess
that this is was the first dish that I made
being a little boy (about 10 years). My
mother instructed me how to do it and I did
these thick pancakes nearly each day while
parents were at work. Serve thick pancakes
with sour cream, with favorite jam,
condensed milk or honey.
Good appetite!
Ingredients
Way of cooking
1 cup flour
1 pint (0.5 liters) kefir
1 tblsp. sugar
0.5 tblsp. salt
Pour 1 cup of flour, salt, sugar, and kefir
into a basin. The resulting dough will be
light and cream-like, close to thick sour
cream in its consistence. Pour the dough
with a table-spoon into a greased redhot frying-pan.
Fast thick pancakes
Comments
This is very easy to do. I have to
confess that this is was the first dish
that I made being a little boy (about 10
years). My mother instructed me how to
do it and I did these thick pancakes
nearly each day while parents were at
work. Serve thick pancakes with sour
cream, with favorite jam, condensed
milk or honey.
Good appetite!
Kulebiaka
Ingredients
400 g (1 lb) flour
10-15 grams yeast
50 gm butter
2 eggs
1 tbsp. vegetable oil
For meat filling
800 g (2 lb) boiled meat
2 onions
2 1 tbsp. vegetable oil
For cabbage filling
1 cabbage 1.5-2 (3-4 lb)
100 g butter
Kulebiaka
Way of cooking
Dissolve 10-15 grams of yeast in 50 grams of warm water or milk, strain through
a small sieve and add liquid to make up 150 grams. Add 400 grams of flour and
knead the mixture. When you have nearly finished kneading the dough, add 50
grams of butter, two egg yolks and a little sunflower oil. Put the dough in a warm
place to rise. Then roll it out, place the filling in the center, raise the edges or
the dough and join them together by pinching. Decorate the kulebyaka with
strips of the dough, placing them at intervals across it. Brush the kulebyaka
with egg yolk mixed with water, place it carefully on a baking tray and bake in
the oven.
Kulebyaka is usually made with a meat or cabbage filling, but sometimes there
are two or three layers of different fillings; for example, a layer of boiled rice,
then a layer of meat filling and on top a layer of hard-boiled eggs, cut into rings.
To make a meat filling, mince 800 grams of boiled meat. Salt some finely
chopped onions in a frying pan, add the meat and fry for a further 3-5 minutes.
Add three chopped hardboiled eggs, 1-2 tablespoonfuls of sunflower oil, salt,
pepper and dill to taste.
For a cabbage filling, wash and shred a cabbage (1.5-2 kilograms), scald with
boiling water, drain and rinse in cold water, put the cabbage in a saucepan with
80-100 grams of melted butter, and cook for 10-15 minutes, stirring constantly
and pouring off the liquid. Then add some chopped hardboiled eggs and salt.
Kulebiaka
Comments
As it was told this kind of pie can be
cooked with multi layer filling. You can try
to prepare fish filling or sweet filling with
berries and apples.
Ingredients
Way of cooking
400 g (1 lb) flour
10-15 grams yeast
50 gm butter
2 eggs
1 tbsp. vegetable oil
For meat filling
800 g (2 lb) boiled meat
2 onions
2 1 tbsp. vegetable oil
For cabbage filling
1 cabbage 1.5-2 (3-4 lb)
100 g butter
Dissolve 10-15 grams of yeast in 50 grams of warm
water or milk, strain through a small sieve and add
liquid to make up 150 grams. Add 400 grams of flour
and knead the mixture. When you have nearly finished
kneading the dough, add 50 grams of butter, two egg
yolks and a little sunflower oil. Put the dough in a
warm place to rise. Then roll it out, place the filling in
the center, raise the edges or the dough and join
them together by pinching. Decorate the kulebyaka
with strips of the dough, placing them at intervals
across it. Brush the kulebyaka with egg yolk mixed
with water, place it carefully on a baking tray and
bake in the oven. Kulebyaka is usually made with a
meat or cabbage filling, but sometimes there are two
or three layers of different fillings; for example, a
layer of boiled rice, then a layer of meat filling and on
top a layer of hard-boiled eggs, cut into rings.
To make a meat filling, mince 800 grams of boiled
meat. Salt some finely chopped onions in a frying pan,
add the meat and fry for a further 3-5 minutes. Add
three chopped hardboiled eggs, 1-2 tablespoonfuls of
sunflower oil, salt, pepper and dill to taste.
For a cabbage filling, wash and shred a cabbage (1.5-2
kilograms), scald with boiling water, drain and rinse in
cold water, put the cabbage in a saucepan with 80-100
grams of melted butter, and cook for 10-15 minutes,
stirring constantly and pouring off the liquid. Then
add some chopped hardboiled eggs and salt.
Kulebiaka
Comments
As it was told this kind of pie can be cooked
with multi layer filling. You can try to prepare
fish filling or sweet filling with berries and
apples.
Kulich (Easter bread)
Ingredients
4 lb (1 kg) flour
1 1/2 cup of milk
6 eggs
2/3 llb (300 g) butter
1 1/2-2 cups sugar
40-50 g yeast
3/4 tsp salt
150 g raisins
50 almonds
2 tsp vanila
Kulich (Easter bread)
Way of cooking
1. Soak raisins in water at least for 2 hours.
2. Solve yeast in 1 1/2 cup of warm milk, add half of necessary flour (1 lb), mix
well and put into warm place.
3. When dough increase in volume in twice add salt and yolks (keep one for
decoration) mixed with sugar and vanila, butter. Add beaten up white of eggs
and flour. Mix it well. Dough should be not too thick but well mixed.
4. Put the dough into warm place.
5. When dough increase in volume in twice add raisins (dry them before adding)
and chopped almond. Mix well.
6. Put dough into baking pans. For more thick kulich fill 1/2 of pan's volume, for
lighter - 1/3.
7. Pans should be prepared in the following way. Cover bottom with oiled paper
circle. Inner sides wet with oil and sprinkle with flower
8. Filled pans leave in a warm place. When dough increase in volume at 3/4 of
pan's volume grease it with beaten yolk and put into baking oven pre-heat to
350° F. Bake for 50-60 minutes.
9. To avoid burning after 20-30 minutes cover top of the kulich with moisture
paper circle.
10. Let kulich cool. Decorate its top side with icing, chocolate and anything you
can use.
Kulich (Easter bread)
Comments
This process seems to be quite long and
complicate but it worth of it. Remember
that this is Easter bread and usually is
cooked once a year. A couple of words
about baking pans. The best results are
with plain self made pans made of cans.
Ingredients
Way of cooking
4 lb (1 kg) flour
1 1/2 cup of milk
6 eggs
2/3 llb (300 g) butter
1 1/2-2 cups sugar
40-50 g yeast
3/4 tsp salt
150 g raisins
50 almonds
2 tsp vanila
1. Soak raisins in water at least for 2 hours.
2. Solve yeast in 1 1/2 cup of warm milk, add half of
necessary flour (1 lb), mix well and put into warm place.
3. When dough increase in volume in twice add salt and yolks
(keep one for decoration) mixed with sugar and vanila,
butter. Add beaten up white of eggs and flour. Mix it well.
Dough should be not too thick but well mixed.
4. Put the dough into warm place.
5. When dough increase in volume in twice add raisins (dry
them before adding) and chopped almond. Mix well.
6. Put dough into baking pans. For more thick kulich fill 1/2 of
pan's volume, for lighter - 1/3.
7. Pans should be prepared in the following way. Cover bottom
with oiled paper circle. Inner sides wet with oil and sprinkle
with flower
8. Filled pans leave in a warm place. When dough increase in
volume at 3/4 of pan's volume grease it with beaten yolk and
put into baking oven pre-heat to 350° F. Bake for 50-60
minutes.
9. To avoid burning after 20-30 minutes cover top of the
kulich with moisture paper circle.
10. Let kulich cool. Decorate its top side with icing, chocolate
and anything you can use.
Kulich (Easter bread)
Comments
This process seems to be quite long and complicate
but it worth of it. Remember that this is Easter
bread and usually is cooked once a year. A couple of
words about baking pans. The best results are with
plain self made pans made of cans.
Rasstegai (small open pie with filling)
Ingredients
1 pike-perch
5 tbsp. vegetable oil
a little bit grated cheese
2-3 potatoes
Rasstegai (small open pie with filling)
Way of cooking
Make a yeast dough. When it is ready, divide it into small
portions. Roll out these small balls of dough and put some
stuffing in the center. If you are using a fish stuffing, you
may put small pieces of salmon or other cooked fish on the
top. Pinch up the edges of the dough around the filling to
make round or oval pies, leaving the center uncovered. Put
the rasstegai on a baking tray greased with butter and leave
in a warm place. As soon as they are ready, grease with egg
yolk and bake in the oven. For the fish filling take 250
grams of freshwater fish fillets and bake in the oven or
steam for 15-20 minutes. Chop the fish. Heat some flour
with melted butter, and add the juice from the cooked fish
and 100 grams of finely chopped onion, and cook slowly for
10-15 minutes, until you have a sauce the consistency of
thick sour cream. Mix one part of fish and one part of
boiled rice, add chopped parsley and dill, pepper and salt.
Filling can be made of minced meat, from boiled eggs or
from mushrooms.
Rasstegai (small open pie with filling)
Comments
You can take any other fish. You can get
other taste if you add some sour cream in
the middle of baking.
Ingredients
1 pike-perch
5 tbsp. vegetable oil
a little bit grated cheese
2-3 potatoes
Rasstegai (small open pie with
filling)
Way of cooking
Make a yeast dough. When it is ready, divide it into
small portions. Roll out these small balls of dough
and put some stuffing in the center. If you are using
a fish stuffing, you may put small pieces of salmon
or other cooked fish on the top. Pinch up the edges
of the dough around the filling to make round or oval
pies, leaving the center uncovered. Put the rasstegai
on a baking tray greased with butter and leave in a
warm place. As soon as they are ready, grease with
egg yolk and bake in the oven. For the fish filling
take 250 grams of freshwater fish fillets and bake
in the oven or steam for 15-20 minutes. Chop the
fish. Heat some flour with melted butter, and add
the juice from the cooked fish and 100 grams of
finely chopped onion, and cook slowly for 10-15
minutes, until you have a sauce the consistency of
thick sour cream. Mix one part of fish and one part
of boiled rice, add chopped parsley and dill, pepper
and salt. Filling can be made of minced meat, from
boiled eggs or from mushrooms.
Comments
You can take any other fish. You can
get other taste if you add some sour
cream in the middle of baking.
Meat dishes
Russian cuisine has always been rich in meat
dishes. The following recipes deal with
dishes of beef, pork, mutton, poultry, game,
and wild animals. As a rule, meat dishes are
served with vegetables. noodles and cereal.
Meat dishes
•
•
•
•
•
•
•
•
•
•
Beef goulash
Boeuf Stroganoff
Meat "Hedgehogs"
Macaroni Naval Style
Pork chops
"Ushnoye" (Russian Stew)
Pozharskiye chops
Goose with apples
Golubtsy
Pelmeni
Beef goulash
Ingredients
1.5 lb (700 gm) meat
2 oz (60 gm) fat
1 tbsp flour
1 big onion
1/2 tsp hot red peppers
2 oz (50 gm) tomato paste
salt
Beef goulash
Way of cooking
Cut the beef into 6-8 pieces per helping. Salt
and sprinkle with the flour. Brown the meat
pieces evenly in some of the strongly heated
fat and transfer into saucepan. Cut the onion
into rings an brown them in the remaining
fat. Transfer them (together with the fat)
into the sauce-pan with the meat inside Add
some water and cook with the lid on. Brown
the tomato paste and the red peppers, add
the resulting sauce to the meat and continue
cooking for several minutes more
Beef goulash (variant 2)
Comments
To be honest goulash is a Hungarian dish. As a matter of
fact this dish is quite popular in Russia.
Here is a recipe of a Hungarian goulash.
Ingredients the same except hot red peppers, instead of it
take 1 tb sp of powder of paprika. You do not need tomato
paste but you have to prepare potatoes (1.5 lb / 700 gm
Melt fat in a frying pan, add paprika. and chopped onion,
brown all a little bit. Then add cut into small cubes (1x1")
meat . Fry a couple of minutes the mixture. Then add a little
bit (just a half of tsp) of flour and put all into pan, pour
there beef broth (or at a pinch just water). Stew meat for
1-1.5 depending of quality of meet. Boil potatoes in a
separate pan. Cook potatoes until half ready, add to the
stewing meat and stew for 5-7 minutes.
It is ready! Enjoy.
Ingredients
1.5 lb (700 gm) meat
2 oz (60 gm) fat
1 tbsp flour
1 big onion
1/2 tsp hot red peppers
2 oz (50 gm) tomato paste
salt
Beef goulash
Way of cooking
Cut the beef into 6-8 pieces per helping. Salt and
sprinkle with the flour. Brown the meat pieces
evenly in some of the strongly heated fat and
transfer into saucepan. Cut the onion into rings an
brown them in the remaining fat. Transfer them
(together with the fat) into the sauce-pan with the
meat inside Add some water and cook with the lid
on. Brown the tomato paste and the red peppers,
add the resulting sauce to the meat and continue
cooking for several minutes more
Comments
To be honest goulash is a Hungarian dish. As a matter of
fact this dish is quite popular in Russia.
Here is a recipe of a Hungarian goulash
Ingredients the same except hot red peppers, instead
of it take 1 tb sp of powder of paprika. You do not need
tomato paste but you have to prepare potatoes (1.5 lb /
700 gm Melt fat in a frying pan, add paprika. and
chopped onion, brown all a little bit. Then add cut into
small cubes (1x1") meat . Fry a couple of minutes the
mixture. Then add a little bit (just a half of tsp) of flour
and put all into pan, pour there beef broth (or at a pinch
just water). Stew meat for 1-1.5 depending of quality of
meet. Boil potatoes in a separate pan. Cook potatoes
until half ready, add to the stewing meat and stew for 57 minutes.
It is ready! Enjoy.
Boeuf Stroganoff
Ingredients
1.5 lb (700 gm) beef
2 oz (60 gm) fat
2 tbsp. flour
1 medium-size onion
1/2 cup sour cream
some hot peppers or ground fragrant red
pepper (to taste)
1 oz (30 gm) tomato paste
1 tsp. minced parsley
salt
Boeuf Stroganoff
Way of cooking
Cut the fillet into strips 1/5 " (0.5 cm) thick
each. Cut the onion into rings, brown them in
the fat until pink and put into a large saucepan. Then brown the meat in the strongly
hated fat stirring the strips in the process
and add the flour at last. After that
transfer the browned meat into the saucepan with the rings of onion in it, add the
tomato paste and pepper, salt to taste, pour
in the sour cream and bring to a boil on low
heat.
Boeuf Stroganoff
Comments
The main idea of this dish is that meat should be
fried and then only heated, not stewed - this is
important. So take good soft meat, before frying
meat beat it well, sprinkle it with pepper (I dare to
recommend you to use black pepper, not red) and
salt. Then fried meat. Prepare sour cream sauce.
Heat the sour cream, add flour heated with some
oil or butter. Then add heated in a frying pan
tomato paste. Fried meat mix with browned onion,
pour sauce and heat till boiling but not boil.
Ingredients
Way of cooking
1.5 lb (700 gm) beef
2 oz (60 gm) fat
2 tbsp. flour
1 medium-size onion
1/2 cup sour cream
some hot peppers or ground fragrant red
pepper (to taste)
1 oz (30 gm) tomato paste
1 tsp. minced parsley
salt
Cut the fillet into strips 1/5 " (0.5 cm) thick
each. Cut the onion into rings, brown them in
the fat until pink and put into a large saucepan. Then brown the meat in the strongly
hated fat stirring the strips in the process
and add the flour at last. After that transfer
the browned meat into the sauce-pan with the
rings of onion in it, add the tomato paste and
pepper, salt to taste, pour in the sour cream
and bring to a boil on low heat.
Boeuf Stroganoff
Comments
The main idea of this dish is that meat should
be fried and then only heated, not stewed this is important. So take good soft meat,
before frying meat beat it well, sprinkle it
with pepper (I dare to recommend you to use
black pepper, not red) and salt. Then fried
meat. Prepare sour cream sauce. Heat the
sour cream, add flour heated with some oil or
butter. Then add heated in a frying pan
tomato paste. Fried meat mix with browned
onion, pour sauce and heat till boiling but not
boil.
Meat "Hedgehogs"
Ingredients
1 lb (500 gm) minced meat
1 onion
1 cup boiled rice
salt
ground black pepper to taste
Meat "Hedgehogs"
Way of cooking
Wash the rice well, pour hot water over it, boil
until halfdone, transfer into a colander, chill a
little, add the minced meat, chopped onion, salt,
pepper, mix well, shape into balls, roll in the flower,
slightly brown in butter (or oil), put into a saucepan, pour a little broth over them, put the lid on
and stand in an oven for 20 minutes. Shortly before
taking it out from the oven, lift the lid and let the
"hedgehogs" brown a little bit. Serve the
"hedgehogs" with fried potatoes, pickled
cucumbers, cauliflower and canned green peas.
Serve the sour cream seperately.
Meat "Hedgehogs"
Comments
Some words how to improve (or not?) this dish.
First thing that you can do (to be correct - not to
do) - do not fry formed balls but put them into a
souse-pan and pour broth or just water, close with
lid and put onto slow fire for 20-25 minutes.
"Hedgehogs" do not need any serving, they contain
rice and meat and are good enough for dinner
without any additional garnish. Just add sour
cream. Second thing that you can do - cook
"hedgehogs" in a steam. This is perfect dish for
little children and for those who need diet food.
Ingredients
1 lb (500 gm) minced meat
1 onion
1 cup boiled rice
salt
ground black pepper to taste
Meat "Hedgehogs"
Way of cooking
Wash the rice well, pour hot water over it, boil until
halfdone, transfer into a colander, chill a little, add
the minced meat, chopped onion, salt, pepper, mix
well, shape into balls, roll in the flower, slightly
brown in butter (or oil), put into a sauce-pan, pour a
little broth over them, put the lid on and stand in an
oven for 20 minutes. Shortly before taking it out
from the oven, lift the lid and let the "hedgehogs"
brown a little bit. Serve the "hedgehogs" with fried
potatoes, pickled cucumbers, cauliflower and canned
green peas. Serve the sour cream seperately.
Comments
Some words how to improve (or not?) this
dish. First thing that you can do (to be correct - not
to do) - do not fry formed balls but put them into a
souse-pan and pour broth or just water, close with
lid and put onto slow fire for 20-25 minutes.
"Hedgehogs" do not need any serving, they contain
rice and meat and are good enough for dinner
without any additional garnish. Just add sour cream.
Second thing that you can do - cook "hedgehogs" in a
steam. This is perfect dish for little children and
for those who need diet food.
Macaroni Naval Style
Ingredients
9 oz (250 gm) macaroni
1 lb (500 gm) boneless meat
2 onions
4 oz (100 gm) butter
salt, pepper to taste
Macaroni Naval Style
Way of cooking
Boil the macaroni in salted boiling water until
done and then transfer into a colander. Put
the meat through a meat-grinder, salt and
brown the minced onion. Mix the meat and
onions and again put through the meatgrinder, mix it with macaroni on a frying-pan
and heat well.
Macaroni Naval Style
Comments
You can use any pasta, not only macaroni. You
can try to add some tomato paste into
mixture of macaroni and meat or chopped
tomatoes.
Some garnlic can change taste of the dish.
Ingredients
9 oz (250 gm) macaroni
1 lb (500 gm) boneless meat
2 onions
4 oz (100 gm) butter
salt, pepper to taste
Macaroni Naval Style
Way of cooking
Boil the macaroni in salted boiling water
until done and then transfer into a
colander. Put the meat through a meatgrinder, salt and brown the minced onion.
Mix the meat and onions and again put
through the meat-grinder, mix it with
macaroni on a frying-pan and heat well.
Comments
You can use any pasta, not only macaroni.
You can try to add some tomato paste
into mixture of macaroni and meat or
chopped tomatoes.
Some garnlic can change taste of the
dish.
Pork chops
Ingredients
1 lb (500 gm) pork
2 tbsp. fat
salt and ground black pepper to taste
Pork chops
Way of cooking
Cut the pork into chops with bones. Remove
the film and meat from the bones and sharp
their ends. Pound the chops well, salt,
pepper, brown in a heated greased frying-pan
until covered with light-brown crust. Serve
with lettuce, cauliflower, canned plums,
cucumbers, tomatoes, olives, slice of lemon.
Pork chops
Comments
In the end of frying add chopped into rings
onion, do not fry it, just let it soften.
Ingredients
Way of cooking
1 lb (500 gm) pork
2 tbsp. fat
salt and ground black pepper to
taste
Cut the pork into chops with bones.
Remove the film and meat from the
bones and sharp their ends. Pound
the chops well, salt, pepper, brown in
a heated greased frying-pan until
covered with light-brown crust.
Serve with lettuce, cauliflower,
canned plums, cucumbers, tomatoes,
olives, slice of lemon.
Pork chops
Comments
In the end of frying add chopped
into rings onion, do not fry it, just let
it soften.
"Ushnoye" (Russian Stew)
Ingredients
7 oz (200 gm) mutton
1 onion
2 carrots
1 turnip
1 swede
3 tbsp. butter
2 tbsp. flour
5 cloves garlic
pepper and salt to taste
"Ushnoye" (Russian Stew)
Way of cooking
It is old Russian dish which is mostly made
with mutton. Cut the mutton into small
pieces, sprinkle with salt and pepper, roast.
Then put the mutton, the sliced carrots,
onion, turnip and swede in a clay pot, salt, put
the lid on and cook until done. At last add
the garlic. Pour off part of the broth, dilute
the browned flour with it and pour the sauce
in the clay pot.
"Ushnoye" (Russian Stew) Way of cooking
Ingredients
7 oz (200 gm)
mutton
1 onion
2 carrots
1 turnip
1 swede
3 tbsp. butter
2 tbsp. flour
5 cloves garlic
pepper and salt to taste
It is old Russian dish
which is mostly made with
mutton. Cut the mutton into
small pieces, sprinkle with salt
and pepper, roast. Then put
the mutton, the sliced carrots,
onion, turnip and swede in a
clay pot, salt, put the lid on
and cook until done. At last
add the garlic. Pour off part
of the broth, dilute the
browned flour with it and pour
the sauce in the clay pot.
Pozharskiye chops
Ingredients
2 pieces of chicken fillet
2 raw eggs
2 tbsp. milk
3 tbsp. finely ground dreid bread-crumbs
4 oz (100 gm) butter
salt and pepper to taste
Pozharskiye chops
Way of cooking
Take the two pieces of chicken fillet with a
bone, pound them slightly, salt, pepper and
soak in the raw eggs beaten with milk, roll in
the dried bread-crumbs and brown on both
sides for about 15 minutes until done.
Serve with the rice or vegetables.
Pozharskiye chops
Comments
Classical Pozharskiye chops are made of
minced chicken meat. Chops are formed in
shape of ovals and further are cooked are
indicated above. It is not recommended to
add pepper.
Ingredients
Way of cooking
2 pieces of chicken fillet
2 raw eggs
2 tbsp. milk
3 tbsp. finely ground dreid breadcrumbs
4 oz (100 gm) butter
salt and pepper to taste
Take the two pieces of chicken fillet
with a bone, pound them slightly,
salt, pepper and soak in the raw eggs
beaten with milk, roll in the dried
bread-crumbs and brown on both
sides for about 15 minutes until
done.
Serve with the rice or vegetables.
Pozharskiye chops
Comments
Classical Pozharskiye chops are made
of minced chicken meat. Chops are
formed in shape of ovals and further
are cooked are indicated above.
It is not recommended to add
pepper.
Goose with apples
Ingredients
3 lb (1.5 kg) apples
2 tbsp. soft butter
1 goose
Goose with apples
Way of cooking
Salt and stuff the prepared goose with the sliced
apples (with the cores removed). Sow up the hole in
the goose stomach. Lay the goose on a frying-pan
with its back down, add half a cup of water and salt
in an oven. While frying, pour the goose fat and
juice several times over the meat. Keep frying for
1.5-2 hours. Remove the thread, take out the apples
with a spoon and lay them on a dish. Chop the goose
into slices and lay on the apples. Serve with the
baked apples, minced boiled cabbage or boiled
potatoes.
Goose with apples
Comments
Not much to add. Just a recommendation to
take sour kind of apples like Granny Smith
Ingredients
Way of cooking
3 lb (1.5 kg) apples
2 tbsp. soft butter
1 goose
Salt and stuff the prepared goose
with the sliced apples (with the
cores removed). Sow up the hole in
the goose stomach. Lay the goose on
a frying-pan with its back down, add
half a cup of water and salt in an
oven. While frying, pour the goose
fat and juice several times over the
meat. Keep frying for 1.5-2 hours.
Remove the thread, take out the
apples with a spoon and lay them on
a dish. Chop the goose into slices and
lay on the apples. Serve with the
baked apples, minced boiled cabbage
or boiled potatoes.
Goose with apples
Comments
Not much to add. Just a
recommendation to take sour kind of
apples like Granny Smith
Golubtsy
Ingredients
1 big head of cabbage
500 g minced meat
300 g rice
2 carrots
3 tomatoes
salt and pepper on your taste.
Golubtsy
Way of cooking
Boil the whole head of cabbage in a salt water during 20
minutes. Then peel off the leaves accurately. Boil rice in a
salt water until it is almost ready. Grate carrots and chop
tomatoes. Mix rice with minced meat and carrots and
tomatoes. Add salt and pepper. Put each leaf the inner side
up. Place one table spoon of prepared meat stuffing in the
centre of each leaf. Roll leaves, covering stuffing from sides
like an envelope. Put stuffed cabbage leaves with seam down
close to each other on a frying pan. Add two table spoons of
tomato sauce or ketchup to 0,5 liter of water or broth. Add
it, covering the bottom of the pan. Spread butter on top of
each piece. Heat oven to 140 degrees Celsius (250 degrees
Fahrenheit). Bake golubtsy for an hour. Served with seam
down, in a deep plate. Garnished with sour cream or sauce in
which golubtsy were cooked.
Golubtsy
Comments
It my humble opinion golubtsi should be
stewed in a tall pan with well closed cover. In
the end of stewing it would be good to add a
couple of chopped chives garlic
Ingredients
Way of cooking
1 big head of cabbage
500 g minced meat
300 g rice
2 carrots
3 tomatoes
salt and pepper on your taste.
Boil the whole head of cabbage in a salt water
during 20 minutes. Then peel off the leaves
accurately. Boil rice in a salt water until it is
almost ready. Grate carrots and chop
tomatoes. Mix rice with minced meat and
carrots and tomatoes. Add salt and pepper.
Put each leaf the inner side up. Place one
table spoon of prepared meat stuffing in the
centre of each leaf. Roll leaves, covering
stuffing from sides like an envelope. Put
stuffed cabbage leaves with seam down close
to each other on a frying pan. Add two table
spoons of tomato sauce or ketchup to 0,5 liter
of water or broth. Add it, covering the
bottom of the pan. Spread butter on top of
each piece. Heat oven to 140 degrees Celsius
(250 degrees Fahrenheit). Bake golubtsy for
an hour. Served with seam down, in a deep
plate. Garnished with sour cream or sauce in
which golubtsy were cooked.
Golubtsy
Comments
It my humble opinion golubtsi should be
stewed in a tall pan with well closed cover. In
the end of stewing it would be good to add a
couple of chopped chives garlic
Pelmeni
Ingredients
cup of flour
1 cup of milk or water
1/2 tbsp salt
1 tbsp vegetable oil
3 eggs
250 g beef
250 g pork
1 onion
salt, pepper.
Pelmeni
Way of cooking
Grind beef and pork twice in meat chopper. Then add
chopped onion, salt and ,pepper. To make mince meat more
tender and juicy, add a bit of milk. Leave it in a cold place..
Mix flour with eggs and milk, salt and oil until a soft dough
forms. Knead on floured surface until dough is elastic. Take
some dough and make a "sausage" (1 inch in diameter). Divide
into pieces (1 inch thick). Roll each piece so that they are
1/16 inch thick. Take a glass or a cup and make rounds with
it on the dough. Fill each round with 1 teaspoon of the mince
meat, fold into half-moons. Pinch edges together and
connect the opposite sides. Pelmeni can be frozen to be
cooked later ( you can keep them in the freezer for a long
time), or cooked immediately. To cook pelmeni, boil much
water, so that they cannot stick to each other. Salt water.
Carefully drop pelmeni into boiling water. Don't forget to
stir them from time to time. Boil for 20 minutes. Pelmeni
are served with butter, sour cream or vinegar.
Pelmeni
Comments
Nothing to add... Very delisious dish although
takes much time to cook. Usually pelmeni are
made in large amount and frozen, all family
take part in this process.
Ingredients
Way of cooking
cup of flour
1 cup of milk or water
1/2 tbsp salt
1 tbsp vegetable oil
3 eggs
250 g beef
250 g pork
1 onion
salt, pepper.
Grind beef and pork twice in meat chopper. Then
add chopped onion, salt and ,pepper. To make mince
meat more tender and juicy, add a bit of milk. Leave
it in a cold place.. Mix flour with eggs and milk, salt
and oil until a soft dough forms. Knead on floured
surface until dough is elastic. Take some dough and
make a "sausage" (1 inch in diameter). Divide into
pieces (1 inch thick). Roll each piece so that they are
1/16 inch thick. Take a glass or a cup and make
rounds with it on the dough. Fill each round with 1
teaspoon of the mince meat, fold into half-moons.
Pinch edges together and connect the opposite
sides. Pelmeni can be frozen to be cooked later ( you
can keep them in the freezer for a long time), or
cooked immediately. To cook pelmeni, boil much
water, so that they cannot stick to each other. Salt
water. Carefully drop pelmeni into boiling water.
Don't forget to stir them from time to time. Boil for
20 minutes. Pelmeni are served with butter, sour
cream or vinegar.
Pelmeni
Comments
Nothing to add... Very delisious dish although
takes much time to cook. Usually pelmeni are
made in large amount and frozen, all family
take part in this process.
Hot fish dishes
In Russian cuisine fish dishes are some of the most
favorite ones. The rivers, lakes and seas by which
Russian people settled always gave them this tasty
and accessible food.
Apart from fresh-water fish our ancestors also ate
sea fish like cod, navaga. However, especially valued
were sturgeon, salmon and other fishes of this
kind. Most often fish dished are served with
potatoes and boiled buckwheat.
• There is one explanation why in past Russians used
to cook fish dishes. It was not allowed to eat any
kind of meat and any kind of milk food in duration
of long fasts but fish dishes were permitted
(except time of the Lent).
Hot fish dishes
• Baked pike-perch
• Fish, monastery style
• Sturgeon fried in portions
Baked pike-perch
Ingredients
1 pike-perch
5 tbsp. vegetable oil
a little bit grated cheese
2-3 potatoes
Baked pike-perch
Way of cooking
Scale, gut and wash the fish. Remove the
gills and eyes. Cut into portions. Soak in
pickle for 15 minutes, transfer into a fryingpan with the fish in the the middle and think
rings of potatoes around it. Pour the
vegetable oil over it, sprinkle with the grated
cheese and put into oven. Bake for 30
minutes.
Baked pike-perch
Comments
Important note - use not black but white
pepper, this is not only for this dish, this is
general recommendation for all fish dishes.
Ingredients
1 pike-perch
5 tbsp. vegetable oil
a little bit grated cheese
2-3 potatoes
Way of cooking
Baked pike-perch
Comments
Scale, gut and wash the fish. Remove
the gills and eyes. Cut into portions.
Soak in pickle for 15 minutes,
transfer into a frying-pan with the
fish in the the middle and think
rings of potatoes around it. Pour the
vegetable oil over it, sprinkle with
the grated cheese and put into oven.
Bake for 30 minutes.
Important note - use not black but
white pepper, this is not only for
this dish, this is general
recommendation for all fish dishes.
Fish, monastery style
Ingredients
10 oz (400) fish
2 onions
fried potatoes
1 egg
1 cup boiled mushrooms
3 tbsp. grated cheese
salt and pepper to taste
Fish, monastery style
Way of cooking
Roll some fish (better fresh-water ones) in
flour, edge with fried potatoes, slightly
browned onions, sliced hard-cooked egg and
browned or boiled mushrooms. Add some
mushroom liquid and pepper. top with sour
cream. stew with the grated cheese and bake
for 30-50 minutes.
Fish, monastery style
Comments
Important note - use not black but white
pepper, this is not only for this dish, this is
general recommendation for all fish dishes.
Ingredients
Way of cooking
10 oz (400) fish
2 onions
fried potatoes
1 egg
1 cup boiled mushrooms
3 tbsp. grated cheese
Roll some fish (better fresh-water
ones) in flour, edge with fried
potatoes, slightly browned onions,
sliced hard-cooked egg and browned
or boiled mushrooms. Add some
mushroom liquid and pepper. top with
sour cream. stew with the grated
cheese and bake for 30-50 minutes.
salt and pepper to taste
Fish, monastery style
Comments
Important note - use not black but
white pepper, this is not only for this
dish, this is general recommendation
for all fish dishes.
Sturgeon fried in portions
Ingredients
1.5 lb (750 gm) sturgeon
2 tbsp. flour
3 tbsp. butter
1/3 lemon
salt and pepper (white!) to taste
Sturgeon fried in portions
Way of cooking
Cut the prepared fish into portions
(helpings), scale, wash well, dry, then salt,
pepper and roll in the flour. Heat the butter
properly in a frying-pan and brown both sides
of the fish until golden crust forms. Lay on a
dish, pour the butter from the frying-pan
over it, decorate with slices of the lemon and
spring of parsley. Serve with fried potatoes.
Sturgeon fried in portions
Comments
If you do not manage to get sturgeon you can
take pike-perch. One more advise - if you
sprinkle before frying prepared fish with
lemon juice it will rather improve taste.
Ingredients
Way of cooking
1.5 lb (750 gm) sturgeon
2 tbsp. flour
3 tbsp. butter
1/3 lemon
salt and pepper (white!) to taste
Cut the prepared fish into portions
(helpings), scale, wash well, dry, then
salt, pepper and roll in the flour.
Heat the butter properly in a fryingpan and brown both sides of the fish
until golden crust forms. Lay on a
dish, pour the butter from the
frying-pan over it, decorate with
slices of the lemon and spring of
parsley. Serve with fried potatoes.
Sturgeon fried in portions Comments
If you do not manage to get
sturgeon you can take pike-perch.
One more advise - if you sprinkle
before frying prepared fish with
lemon juice it will rather improve
taste.
Beverages
• Kvas
Kvas
Ingredients
For 1 litre of kvas:
30-40 g sugar
50 rye rusks
2 g yeast
some raisins
Kvas
Way of cooking
To get real kvas and make okroshka, you need rye bread or
rye rusks, yeast and sugar. To 1 liter of water take 40 - 50
grams of rusks, 30 - 40 grams of sugar and 2 grams of
yeast. Crush the rye rusks or rye bread dried in the oven,
put the crumbs in an enameled pan, pour on boiled hot water,
mix, cover and leave for 1-2 hours in a warm place, stirring
from time to time. Pour off the liquid, add the sugar and
yeast, dissolved in a small amount of cold boiled water, mix
and leave for 10 - 12 hours. When the kvas begins to foam
violently, strain it through cheesecloth, pour into sturdy
bottles containing 3-4 raisins, cork tightly, and after 2-3
hours at room temperature, put them in the fridge. After 23 days the kvas will be ready to drink.
Kvas
Comments
You can not substitute rye bread (rusks)
with something else so you should find it. You
can drink kvas as a cold beverage, you can
add a leaf of pepper mint, it will make taste
more freshy.
Ingredients
For 1 liter of kvas:
30-40 g sugar
50 rye rusks
2 g yeast
some raisins
Kvas
Way of cooking
To get real kvas and make okroshka, you need
rye bread or rye rusks, yeast and sugar. To 1
liter of water take 40 - 50 grams of rusks, 30
- 40 grams of sugar and 2 grams of yeast.
Crush the rye rusks or rye bread dried in the
oven, put the crumbs in an enameled pan, pour
on boiled hot water, mix, cover and leave for
1-2 hours in a warm place, stirring from time
to time. Pour off the liquid, add the sugar and
yeast, dissolved in a small amount of cold
boiled water, mix and leave for 10 - 12 hours.
When the kvas begins to foam violently, strain
it through cheesecloth, pour into sturdy
bottles containing 3-4 raisins, cork tightly,
and after 2-3 hours at room temperature, put
them in the fridge. After 2-3 days the kvas
will be ready to drink.
Comments
You can not substitute rye bread (rusks) with
something else so you should find it. You can
drink kvas as a cold beverage, you can add a
leaf of pepper mint, it will make taste more
freshy.
Bonne Appetite!