Submitted by Nobility_Cuisine on Sat, 05/18/2013 - 15:04.
1.5 lb (700 g) beef
3.5 oz (100 g) ground nuts
3.5 oz (100 g) gooseberries, without ends
1 tbsp ground red pepper
1 medium onion
1 tbsp ground lemon peels
Wash and dry the meat, and cut into small pieces.
Peel the onions, slice into rounds.
Put the meat into a sauce-pan, add all other ingredients, and stir.
Cover the sauce-pan with a lid, and simmer for about 25 minutes with a medium-low heating.
Serve with a sour cream and boiled potatoes.
You may change this dish, adding a tomato paste, ground pickles, sour cream into the sauce-pan.
Submitted by Russian_Cuisine on Sat, 05/18/2013 - 14:55.
1 lb sturgeon, or 2 sturgeon steaks
2 tbsp dried parsley root and celery root
1 lb freshly catch small fish
3 green onion stalks
3 dill stalks
3 parsley stalks
3-5 bay leaves
0.5 lb sorrel leaves
0.5 lb fresh spinash
3 hard-boiled eggs
Salt and pepper on your taste
1 gallon water
Bring the water to boil in a large sauce-pan, put the small fish, ground white roots, bay leaves, greens, salt, and pepper into the sauce-pan.
Boil for about 30 minutes.
Strain the broth through a collander, covered with a gauze piece, into an other sauce-pan.
Bring the cleared broth to boil, and put sturgeon steaks into broth.
Boil for about 20 minutes.
Remove a foam if necessary, remove a fish skin and bones.
Cut or tear sorrel and spinash leaves.
Put them into sauce-pan, and boil for about 2-3 minutes.
Soup is ready.
Serve with hard-boiled egg halves.
Note: This recipe is from Tolstoy's family cookbook.
Submitted by Nobility_Cuisine on Sat, 05/11/2013 - 21:19.
1/2 lb (8 oz, 230 g) pickled herring fillets
1 small apple
1 tbsp butter or margarine
1 hardboiled egg, sliced
Dill and Italian parsley for decoration
Chop the herring until it quite fine.
Peel and chop the apple until it fine, or blend it.
Warm the butter.
Mix herring, apple, and butter thoroughly.
Turn into a dich, garnish with the sliced egg and sprigs of greens.
Chill until ready to serve.
Submitted by Russian_Cuisine on Sat, 05/11/2013 - 21:06.
1 lb (450 g) small fish
½ lb (~230 g) zander
½ lb (~230 g) burbot
6-7 small potatoes, preferably young potatoes
3 small onions
1 parsley root
Dill and parsley greens, bay leaves, and salt on your taste
¼ G (1 L) water
Place the small fishes into a gauze bag, tie a tight.
Put the bag in a medium sauce-pan, pour a cold water into sauce-pan, and place on a medium heating.
When the water boils, remove a foam from a surface, turn the heating to small, add the ground parsley root, 1 chopped onion, salt, peppercorns, and bay leaves.
Boil for about 1 hour.
After that, remove the gauze bag with small fishes from the sauce-pan.
Meanwhile, peel and chop the onions, peel the potatoes, and cut into medium pieces, chop the parsley greens.
Put into the sauce-pan, and boil until a potatoe's readiness.
Put the zander and burbot portion pieces into the sauce-pan.
Boil for about 15 minutes more.
Chop the greens.
To serve, pour the uha into portion bowls, put the fish pieces into every bowl, sprinkle with the chopped greens.
Note: You can take out the boiled small fishes, or use them in another dishes.
Submitted by Nobility_Cuisine on Sat, 05/04/2013 - 17:35.
2 lb boiled and peeled beef tongue
3 medium onions
3/4 lb (300 g) cleaned, boiled mushrooms
1 cup ground walnuts
2 garlic cloves
1/2 lb (230 g) sour cream
2 tbsp butter
1 tbsp freshly chopped parsley greens
Salt on your taste
Cut the tongue into large cubes, and place into a sauce-pan.
Peel the onions, slice into rounds, and fry with the butter, until onion's color turns goldish.
Put the mushrooms and fried onions into the sauce-pan.
Press the nuts and garlic together, until nuts give a butter.
Stir this mix and the sour cream, sprinkle with salt and pepper.
Pour the sour cream mix over the onions into the sauce-pan.
Stir slightly, and bake in a preheated to 450 F (220 C) oven for about 10-12 minutes.
Serve hot, sprinkled with the chopped parsley.
Submitted by Russian_Cuisine on Sat, 05/04/2013 - 17:24.
3 lb large curd tvorog (Ricotta, farmers cheese)
1/2 lb unsalted, softened butter
1/2 cup dried or candied fruits, chopped
1/2 cup blanched nuts, finely chopped
1tsp vanilla extract
1 cup heavy whipping cream
4 fresh egg yolks
1 cup sugar
Drain the tvorog by setting in a colander, covered with a cheeesecloth, or with a kitchen towel, or with a 4-folded white gauze.
Weighting it down with a small heavy board. Let to drip for about 2-3 hours.
Meanwhile, combine the candied fruits and vanilla extract in a small mixing bowl, stir well, and let to sit for 1 hour in a room temperature.
Rub the cheese through the fine sieve, using a back of wooden spoon, over a large bowl.
Blend well the softened butter with cheese and nuts, and set aside.
Pre-heat the whipping cream in a small sauce-pan until small bubblesform around the edge of the sauce-pan. Set aside.
Beat the egg yolks and sugar together until they thickened enough to run sluggyshly off the beater when it lifted out of the bowl.
Add the hot whipping cream in a thin stream, slowly, continuing beating.
After the mixture gets an even consistency, return it to the sauce-pan. Cook it over a very low heating, until the mixture thickens to a custard-like consistency.
Note: Do not allow it to boil, or it may curdle!
Turn the heating off, stir-in the candied chopped fruits.
Cover a bottom of a large sauce-pan with ice cubes, pour icy-cold water in it to cover cubes with 2-inches layer of water.
Set the sauce-pan where ingredients mixed into the sauce-pan with ice and water.
Stir the custard with a metal spoon constantly, until it completely cooled.
Stir-in custard gently but thoroughly into the cheese-butter mixture, add the chopped nuts, and stir well.
There is a special Paskcha form for this Easter dessert but you can use the shaped baking cake dishes with some number of holes.
Cover the dish with 2-folded gauze, place the mixture over it, make an even surface, cover the surface with the gauze, and set a weight directly on top of the Paskha.
Set the baking form in a shallow soup bowl, and place this construction in a refrigerator for about 8 hour.
Note: Do not forget to pour off a whey from the soup bowl some times.
After that, decorate with a Cross sign and letters XB, let to sit for 1 hour more, and serve.
The Paskha is one of traditional Easter Russian dishes. There are hundreds of Paskha recipes.
Submitted by Nobility_Cuisine on Sat, 04/27/2013 - 15:04.
1/2 — 1 lb (230-450 g) smoked meat
1 cup dry buckwheat
2 cup water
1 large carrot
1 large onion
1 tbsp vegetable oil
Salt and spices on your taste
Pan with thick bottom
Peel the carrot and onions, grate carrots, and chop onions.
Pour the vegetable oil into the pan, set a heating to low.
Put carrots and onions into the pan, stir-fry for about 2 minutes.
Bring water to boil.
Wash the grains, and dry.
Put the buckwheat into the pan, and pour the boiling water into the pan.
Cover pan with a lid, and heat for about 15 minutes.
Cut the meat into thin strips, and put into the pan.
Sprinkle with the salt and spices (parsley, pepper,...), and stir well.
Cook for about 5 — 10 minutes more.
Submitted by Russian_Cuisine on Sat, 04/27/2013 - 14:59.
2 lb (900 g) beef, or lamb, or chicken fillets
1 cup (250 g) ghee (melted butter)
3 large salted cucumbers, or 3/4 lb, or 300 g by weight
5 medium tomatoes, peeled and diced
3 large onions
5 large potatoes
2 cup beef broth
Salt, ground pepper, chopped garlic and greens on your taste
deep pan with a thick bottom
Wash a meat, then dry on paper towels.
Cut the meat into 1”-size cubes.
Pre-heat a skillet with 2 tbsp ghee, and stir-fry meat intil its colour turns light brown.
Place meat into a pan with a thick bottom, add 1 tbsp ghee, and heat with a very low heating.
Wash and dry the skillet.
Peel and dice tomatoes, or use the ready diced tomatoes.
Put them into the pan, stir well.
Bring a beef broth to boil, sprinkle with a salt and pepper, and pour into the pan.
Pre-heat the skillet with 2 tbsp ghee.
Peel the onions, and slice into thin rings.
Stir-fry onions until it turns transparent.
Put onions into the pan with meat, stir well.
Wash and dry the skillet.
Peel and wash potatoes.
Cut the potatoes into large cubes, and dry on paper towels.
Pre-heat skillet with 3 tbsp ghee, put potatoes into skillet, and stir-fry until light crust.
Put potatoes into the pan, stir well.
Wash and dry the skillet.
Pre-heat skillet with 3-5 tbsp ghee-water mix (1:1).
Chop the cucumbers into small cubes.
Simmer cucumbers for about 5-7 minutes.
Put cucumbers into the pan with meat, stir well.
Simmer all together for about 5 minutes.
Meanwhile, grate a garlic, and chop greens.
Put portions from the pan to serving plates, and sprinkle every portion with the garlic and greens.
Note: Do not use pork meat for this dish. Do not use brined cucumbers.
Submitted by Nobility_Cuisine on Sat, 04/20/2013 - 14:50.
2 lb (1 kg) sour apples
2 tbsp sugar or honey
2 tbsp water
Wash and peel apples, remove seeds, and cut every apple into 8 pieces.
Place the apples into an oven-safe sauce-pan with a thick bottom.
Sprinkle apples with the sugar, and pour 2 tbsp water on a top.
Place the sauce-pan on a medium heating, and boil apples for about 20 minutes.
Blend boiled apples until an even consistency, return to the sauce-pan, and boil with a very low heating until the consistency turns thick.
Cover a baking sheet with a parchment paper, and put boiled apples on paper.
Flatten to make an even layer.
Set an oven temperature to 210 F (100 C), and place the baking sheet into the oven.
Dry a pastila slightly opening the oven's door.
To check if pastila is ready, cut a corner by skissors.
If the skissors does not stick, turn the heating off, and leave baking sheet in oven until a cooling.
Remove the paper, cut pastila into pieces, and keep in a dry cool place.
This is a very ancient recipe.
Later, apple-prunes, apple-berries, multilayer, and other pastila recipes became as popular as the apple pastila.
Pastila was one of Russian products to export to Europe for a long time.
Submitted by Russian_Cuisine on Sat, 04/20/2013 - 14:16.
2 cup currants
1 cup sugar
Small glass jar(s), lids (or parchment paper pieces, and melted bee wax)
Put the currants into a deep sauce-pan, and place on a small-medium heating.
When berries start to burst and to give a juice, pour the sugar over them.
Note: After adding sugar, total heating time is 5 minutes.
Stir currants with a sugar, and stir all 5 minutes.
Put currants into the prepared jars immediately.
Cover jars with the lids, and roll tightly, or cover jars with parchment paper pieces, and with a warmed bee wax.
Note: Do not boil more than 5 minutes, or jelly turns into a preserve.