Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.
Ingredients for 4:
1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste
Ingredients for dressing:
Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper
Peel onions, slice onto thin half-rings, and put in a bowl.
Pour a boiling water on top, let to sit for 1 minute, and let to drip off.
Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.
Cut an apple into1/2”-size cubes (remove seeds, of course).
Chop greens (spring onion, parsley, etc. - on your taste.
Put the apples, herring's pieces, and onions into a salad bowl, and stir.
To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.
Try, and add more ingredients if necessary.
Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.
Then, decorate with chopped greens, and serve.
Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.
2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)
Boil carrots and beets separately, until a readiness.
Meanwhile, peel herrings, take fillets, and cut into small cubes.
Place them into a large bowl, and set aside.
Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.
Let to sit 1 minute, and dry out the onions.
Put onions into the bowl with the herrings, and stir well.
Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.
Stir well, add a dressing, and stir one more time.
Set into a refrigerator for 2 hours, then decorate and serve.
For decoration, use chopped greens, corns, decorative carrot cuts, etc.
Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.
Ingredients for broth:
¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste
¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes
First, make a broth.
Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.
Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.
Wash a salmon, cut into medium cubes, and put into the boiling water.
Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.
Take out the salmon pieces, put into a bowl, cover, and set aside.
Strain the broth into another sauce-pan, and set aside.
Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.
Bring to boil, and boil for 2 minutes.
Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.
Shred the cucumbers, dills, radish, and spring onions.
Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.
To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.
Pour a kvas, put an ice cube, and serve.
Continue by portions.
Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.
1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste
Cut brined pickles and tomatoes into small cubes, and let to drip.
Cut potatoes and chicken fillets into medium cubes.
Shred eggs and fresh cucumbers.
Cover a salad bowl with salad leaves.
Stir all other ingredients, and put on top.
Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.
17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)
Wait until a sour cream warms to a room temperature.
Whip a sugar and the sour cream together.
Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.
Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.
Whip the sour cream and gelatin together, and pour on top of the fruits.
Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.
Grate a chocolate over dish (or dishes), and serve.
Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.
2 medium herring
1 cup (250 mL) boiled and chilled water
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn
Peel a fish, and cut into medium slices.
Dissolve a salt and a sugar in a water.
Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.
Cover the can, shake, and place in a refrigerator for 36 – 48 hours.
To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.
Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.
11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
3-4 tbsp flour
2-3 tbsp sour cream
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste
Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.
Stir all ingredients but a vegetable oil.
Pre-heat a skillet with the vegetable oil, turn a heating to medium.
Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.
Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.
Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.
1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water
Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.
Peel and chop onions and carrots.
Peel and press a garlic.
Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.
Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.
Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.
Simmer under a lid until all ingredients are ready.
Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.
Remove bay leaves, and serve.
Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.
4 cup milk
4 cup sugar
4 tbsp thinly ground nuts
4 tbsp flour
6 tbsp cocoa
7 oz (200 g) butter
1/2 tsp salt
In a deep bowl, stir a sugar, a cocoa, and a flour.
Pour a 2 tbsp milk into the bowl, stirring permanently to get an even consistency.
Continue adding the milk and stirring until you run out of the milk.
Pour a mixture into a sauce-pan, and turn a heating on.
Cut a butter into small cubes.
Bring the mixture to boil with low heating, stirring permanently.
Then, add ground nuts, a salt, and a butter, stirring permanently, and boil for about 20 minutes.
Pour a spread into a glass can, cover with a lid, and let to chill.
Keep in a refrigerator.
Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.
8.7 oz (250 mL) kefir
2.5 cup flour
2.5 oz (70 mL) + 1.5 cup for frying vegetable oil
1 tbsp vodka
2.5 – 3.5 oz (70-100 g) sugar
1 pinch salt
1 tsp baking soda
Pour a kefir into a sauce-pan, add a 2.5 oz vegetable oil, a vodka, and bring to boil (but do not boil!) with a stirring.
Stir all dry ingredients in a bowl, and pour a hot kefir mix into the bowl, stirring permanently.
Knead a dough while a consistency becomes even.
Roll the dough into a ball, cover with a plastic wrap, and let to sit for 30 minutes.
Roll out dough into thin round, cut into rectangles.
Make a cut in a middle of every rectangle, and turn one half of rectangle through other one.
Pre-heat the vegetable oil in a deep skillet, and fry verguns for about 2-3 minutes per side.
Dry on paper towels, and serve.