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

Russian cuisine and Russian cuisine and Russian cooking Russian cooking

recipesrecipes

Russian cuisine and Russian cuisine and Russian cooking Russian cooking

recipesrecipes

• 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 traditionsIn 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 traditionsOne 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 traditionsIn 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

Ingredients5 potatoes1 beetroot2 carrots1-2 pickled cucumber4-5 tbsp. shredded sauerkraut2 tbsp. 3 % vinegar1 medium-size onion4 tbsp. vegetable oilsalt to taste


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 (1/4-1/2"). 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!


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 5 potatoes1 beetroot2 carrots1-2 pickled cucumber4-5 tbsp. shredded sauerkraut2 tbsp. 3 % vinegar1 medium-size onion4 tbsp. vegetable oilsalt to taste

Way of cooking 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. 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 addvinegar. Even you like the spice food do not add- pickled cucumbers and sauerkraut giveenoough 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)

Ingredients1 lb (1 kg) pig's leggs1.5 lb (600 gm) cow haunches1 carrot1 piece parsley 3 onions1 garlic4 hardboiled eggs5-6 black peppercornssalt


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 (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 ino the cups and put it to the cold.


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.

Ingredients1 lb (1 kg) pig's leggs1.5 lb (600 gm) cow haunches1 carrot1 piece parcley 3 onions1 garlic4 hardboiled eggs5-6 black peppercornssalt

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 (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 jellyIngredients 2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)1 onion1 carrot4-5 black and aromatic peppercorns2-3 bay leaves1 piece and root parsley1 lemondillsalt

Fish jellyWay 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 2 lb (1 kg) fresh fresh-water fish (pike-perch, carp, sazan)1 onion1 carrot4-5 black and aromatic peppercorns2-3 bay leaves1 piece and root parsley1 lemondillsalt

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 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 mustard5 oz (150 gm) vegetable oil

Salted herrings, home styleWay 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 styleComments You can put on herring sliced into ring onion or chopped green onion

Ingredients 1 lb (500 gm) mild salted herings1 oz(30-50 gm) diluted mustard5 oz (150 gm) vegetable oil

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

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

• 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 beets2 potatoes1/3 head cabbage2 onion1 carrot3 tomatoes or 2-3 tbsp tomato paste1 parsley root2 tbsp butter or oilsalt5-6 black peppercorns1 garlic bulbletsdrill

Ukranian borsch

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 2 lb (1 kg) meat (beef and pork)2 medium beets2 potatoes1/3 head cabbage2 onion1 carrot3 tomatoes or 2-3 tbsp tomato paste1 parsley root2 tbsp butter or oilsalt5-6 black peppercorns1 garlic bulbletdrill

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

Solyanka Ingredients

5 tbsp. veal5 tbsp beef5 tbsp. ham3 tbsp. sausages6-7 tbsp. beef kidneys (I dare to assume that you can easy do without them)2 onions2 pickled cucumbers3 tbsp. tomato paste3 tbsp. butter (I dare to use vegetable or olive oil - care your liver!)

4 pints (2 litres) bullion8 canned black or green olives10 black peppercorns1 bay leafsaltherbs4 tbsp. sour cream1/2 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 5 tbsp. veal, 5 tbsp beef, 5 tbsp. ham, 3 tbsp. sausages6-7 tbsp. beef kidneys (I dare to assume that you can easy do without them)2 onions2 pickled cucumbers3 tbsp. tomato paste3 tbsp. butter (I dare to use vegetable or olive oil - care your liver!) 4 pints (2 litres) bullion8 canned black or green olives10 black peppercorns, 1 bay leafsalt, herbs, 4 tbsp. sour cream, 1/2 lemon

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 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. 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.

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)

Ingredients1 lb (0,5 kg) kedneys4 pints (2 liters) meat broth5 potatoes1 onion3 pickled cucumbers1/4 cup pearl-barley1/2 cup sour cream1 tbsp. flour1 piece parsleydrillparsleysalt to taste


Way of cooking • 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.


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.

Ingredients1 lb (0,5 kg) kedneys4 pints (2 litres) meat broth5 potatoes1 onion3 pickled cucumbers1/4 cup pearl-barley1/2 cup sour cream1 tbsp. flour1 piece parsleydrillparsleysalt to tasts

Way of cooking 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 (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.

Meat schi with sour cream

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


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.

Ingredients:2 lb (1 kg) beef brisket or pork1 lb (0.5 kg) sauerkraut1 carrot1 onion3 tbsp vegetable oil1 piece parsley

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.


CommentsThe 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 sorrel2 1/4 qt beef stock2 ea onions1 carrot1 1/2 tbsp salt2 potatoes1 tbsp dill 1 tbsp scallions1/4 cup of sour cream4 hardboiled eggs

Green soupWay of cookingBring 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

CommentsIn spring time you can add chopped herb of small nettle - pour it over first with boiling water.

Ingredients 2 lb sorrel2 1/4 qt beef stock2 ea onions1 carrot1 1/2 tbsp salt2 potatoes1 tbsp dill 1 tbsp scallions1/4 cup of sour cream4 hardboiled eggs

Way of cookingBring 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 CommentsIn spring time you can add chopped herb of small nettle - pour it over first with boiling water.

Okroshka, variant 1Meat okroshka

Ingredients1.5 liter bread kvass4 hard-cooked eggs,10 oz (300 gm) boiled beefseveral green onions2-3 radishes2 fresh cucumbers3 boiled potatoes1-2 tbsp sour cream1 tbsp sugarmustardsalt

Okroshka, variant 1Way of cookingGrind 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.

Ingredients1.5 litr bread kvass4 hard-cooked eggs,10 oz (300 gm) boiled beefseveral green onions2-3 radishes2 fresh cucumbers3 boiled potatoes1-2 tbsp sour cream1 tbsp sugarmustardsalt

Way of cookingGrind 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 CommentsThis 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

Ingredients50 g of dried mushrooms800 g potatoes1 carrot1 onion20 g parsley

Mushroom soup

Way of cookingFirst 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.

Ingredients50 g of dried mushrooms800 g potatoes1 carrot1 onion20 g parsley

Mushroom soup

Way of cookingFirst 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.

CommentsAt 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

Ingredients1.5 cup wheat flour1/3 oz (10 gm) sugar1/3 oz (10 gm) yeast1/3 oz (10 gm) vegetable oil2 eggs2 cups of milk or watersalt


Way of cookingHeat 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.


CommentsPancakes 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

Ingredients1.5 cup wheat flour1/3 oz (10 gm) sugar1/3 oz (10 gm) yeast1/3 oz (10 gm) vegetable oil2 eggs2 cups of milk or watersalt

Way of cookingHeat 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.


CommentsPancakes 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

Ingredients3 cup buckwheat flour1 oz (35 gm) yeast4 cups milksalt

Buckwheat pancakest

Way of cookingPour 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 pancakestIngredients

3 cup buckwheat flour1 oz (35 gm) yeast4 cups milksalt

Way of cookingPour 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 cookingMake 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.

Ingredients2 lb (1 kg) flour 7 sour apples 5 eggs 3 oz (80 gm) yeast 2 cups milk cream

Way of cookingMake 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 CommentsI dare to advise you to use not baked apples, pancakes will be more fresh and juicy.

Fast thick pancakes

Ingredients1 cup flour1 pint (0.5 liters) kefir1 tblsp. sugar0.5 tblsp. salt

Fast thick pancakes

Way of cookingPour 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 red-hot frying-pan.

Fast thick pancakes

CommentsThis 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!

Ingredients1 cup flour1 pint (0.5 liters) kefir1 tblsp. sugar0.5 tblsp. salt

Way of cookingPour 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 red-hot frying-pan.

Fast thick pancakes CommentsThis 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

Ingredients400 g (1 lb) flour10-15 grams yeast50 gm butter2 eggs1 tbsp. vegetable oilFor meat filling800 g (2 lb) boiled meat2 onions2 1 tbsp. vegetable oilFor cabbage filling1 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

CommentsAs 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.

Ingredients400 g (1 lb) flour10-15 grams yeast50 gm butter2 eggs1 tbsp. vegetable oilFor meat filling800 g (2 lb) boiled meat2 onions2 1 tbsp. vegetable oilFor cabbage filling1 cabbage 1.5-2 (3-4 lb)100 g butter

Way of cookingDissolve 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

CommentsAs 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)

Ingredients4 lb (1 kg) flour1 1/2 cup of milk6 eggs2/3 llb (300 g) butter1 1/2-2 cups sugar40-50 g yeast3/4 tsp salt150 g raisins50 almonds2 tsp vanila


Way of cooking1. 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 flower8. 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.


CommentsThis 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.

Ingredients4 lb (1 kg) flour1 1/2 cup of milk6 eggs2/3 llb (300 g) butter1 1/2-2 cups sugar40-50 g yeast3/4 tsp salt150 g raisins50 almonds2 tsp vanila

Way of cooking1. 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 flower8. 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) CommentsThis 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)

Ingredients1 pike-perch5 tbsp. vegetable oila little bit grated cheese2-3 potatoes


Way of cookingMake 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.


CommentsYou can take any other fish. You can get other taste if you add some sour cream in the middle of baking.


Way of cookingMake 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.


CommentsYou 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 Ingredients1.5 lb (700 gm) meat2 oz (60 gm) fat1 tbsp flour1 big onion1/2 tsp hot red peppers2 oz (50 gm) tomato pastesalt

Beef goulashWay of cookingCut 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)CommentsTo 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.

Ingredients1.5 lb (700 gm) meat2 oz (60 gm) fat1 tbsp flour1 big onion1/2 tsp hot red peppers2 oz (50 gm) tomato pastesalt

Way of cookingCut 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 CommentsTo 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 goulashIngredients 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.

Boeuf Stroganoff

Ingredients1.5 lb (700 gm) beef2 oz (60 gm) fat2 tbsp. flour1 medium-size onion1/2 cup sour creamsome hot peppers or ground fragrant red pepper (to taste)1 oz (30 gm) tomato paste1 tsp. minced parsleysalt

Boeuf Stroganoff

Way of cookingCut 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 sauce-pan. 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

CommentsThe 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.

Ingredients1.5 lb (700 gm) beef2 oz (60 gm) fat2 tbsp. flour1 medium-size onion1/2 cup sour creamsome hot peppers or ground fragrant red pepper (to taste)1 oz (30 gm) tomato paste1 tsp. minced parsleysalt

Way of cookingCut 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 sauce-pan. 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 CommentsThe 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"

Ingredients1 lb (500 gm) minced meat1 onion1 cup boiled ricesaltground black pepper to taste

Meat "Hedgehogs"

Way of cookingWash 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.

Meat "Hedgehogs"

CommentsSome 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 meat1 onion1 cup boiled ricesaltground black pepper to taste

Way of cookingWash 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.

Meat "Hedgehogs" CommentsSome 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

Ingredients9 oz (250 gm) macaroni1 lb (500 gm) boneless meat2 onions4 oz (100 gm) buttersalt, pepper to taste


Way of cookingBoil 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 meat-grinder, mix it with macaroni on a frying-pan and heat well.


CommentsYou 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) macaroni1 lb (500 gm) boneless meat2 onions4 oz (100 gm) buttersalt, pepper to taste

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 meat-grinder, 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.

Pork chops

Ingredients1 lb (500 gm) pork2 tbsp. fatsalt and ground black pepper to taste

Pork chops

Way of cookingCut 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

CommentsIn the end of frying add chopped into rings onion, do not fry it, just let it soften.

Ingredients1 lb (500 gm) pork2 tbsp. fatsalt and ground black pepper to taste

Way of cookingCut 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 CommentsIn the end of frying add chopped into rings onion, do not fry it, just let it soften.

"Ushnoye" (Russian Stew)

Ingredients7 oz (200 gm) mutton1 onion2 carrots1 turnip1 swede3 tbsp. butter2 tbsp. flour5 cloves garlicpepper and salt to taste


Way of cookingIt 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.


Ingredients7 oz (200 gm)

mutton1 onion2 carrots1 turnip1 swede3 tbsp. butter2 tbsp. flour5 cloves garlicpepper and salt to taste

Way of cookingIt 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

Ingredients2 pieces of chicken fillet2 raw eggs2 tbsp. milk3 tbsp. finely ground dreid bread-crumbs4 oz (100 gm) buttersalt and pepper to taste

Pozharskiye chops

Way of cookingTake 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

CommentsClassical 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.

Ingredients2 pieces of chicken fillet2 raw eggs2 tbsp. milk3 tbsp. finely ground dreid bread-crumbs4 oz (100 gm) buttersalt and pepper to taste

Way of cookingTake 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 CommentsClassical 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

Ingredients3 lb (1.5 kg) apples2 tbsp. soft butter1 goose

Goose with apples

Way of cookingSalt 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

CommentsNot much to add. Just a recommendation to take sour kind of apples like Granny Smith

Ingredients3 lb (1.5 kg) apples2 tbsp. soft butter1 goose

Goose with apples

Way of cookingSalt 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.

CommentsNot much to add. Just a recommendation to take sour kind of apples like Granny Smith

Golubtsy

Ingredients1 big head of cabbage 500 g minced meat300 g rice2 carrots3 tomatoessalt and pepper on your taste.

Golubtsy

Way of cookingBoil 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

CommentsIt 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

Ingredients1 big head of cabbage 500 g minced meat300 g rice2 carrots3 tomatoessalt and pepper on your taste.

Way of cookingBoil 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 CommentsIt 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

Ingredientscup of flour1 cup of milk or water1/2 tbsp salt1 tbsp vegetable oil3 eggs250 g beef250 g pork1 onionsalt, pepper.

Pelmeni

Way of cookingGrind 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

CommentsNothing 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.

Ingredientscup of flour1 cup of milk or water1/2 tbsp salt1 tbsp vegetable oil3 eggs250 g beef250 g pork1 onionsalt, pepper.

Way of cookingGrind 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 CommentsNothing 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


Baked pike-perch

Way of cookingScale, 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.

Baked pike-perchCommentsImportant note - use not black but white pepper, this is not only for this dish, this is general recommendation for all fish dishes.


Way of cookingScale, 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.

Baked pike-perch CommentsImportant 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

Ingredients10 oz (400) fish2 onionsfried potatoes1 egg1 cup boiled mushrooms3 tbsp. grated cheesesalt and pepper to taste


Way of cookingRoll 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.


CommentsImportant note - use not black but white pepper, this is not only for this dish, this is general recommendation for all fish dishes.

Ingredients10 oz (400) fish2 onionsfried potatoes1 egg1 cup boiled mushrooms3 tbsp. grated cheese

salt and pepper to taste

Way of cookingRoll 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.


CommentsImportant 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

Ingredients1.5 lb (750 gm) sturgeon2 tbsp. flour3 tbsp. butter1/3 lemonsalt and pepper (white!) to taste


Way of cookingCut 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.


CommentsIf 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.

Ingredients1.5 lb (750 gm) sturgeon2 tbsp. flour3 tbsp. butter1/3 lemonsalt and pepper (white!) to taste

Way of cookingCut 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.


CommentsIf 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

IngredientsFor 1 litre of kvas:30-40 g sugar50 rye rusks2 g yeastsome raisins

Kvas

Way of cookingTo 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.

Kvas

CommentsYou 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 sugar50 rye rusks2 g yeastsome raisins

Way of cookingTo 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.

Kvas CommentsYou 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!Bonne Appetite!Bonne Appetite!Bonne Appetite!

Documents

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