Authentic Russian Cuisine

Ingredients:

1 large white or yellow onion
5.5 oz(150 g) salted mushrooms
5.5 oz(150 g) boiled meat (beef, pork, chicken, turkey)
8 hard-boiled eggs
2-3 medium salt cucumbers
8 oz (230 g) ground cheese
2 carrots
3-4 potatoes
Sauce on taste (mayonnaise, Aioli, sour cream - mayo mix, white sauce)

Method:

Chop the salted mushrooms, and put them on a flat plate.

Peel and chop the onions, put them in hot water or hot brine for about 5 minutes, then drain.
Put the onions evenly over the mushroom layer.

Boil the carrots and potatoes to readiness, cool, and peel.

Cut the boiled meat into small cubes, and put it evenly over the onion layer.

Grate the salted cucumbers evenly over the meat, and sprinkle with the sauce.

Grate the 6 eggs and 2 egg yolks, put them over the cucumbers as a layer.

Grate the cheese or use 7 oz (200 g) grated cheese to make a layer over the eggs.

Grate the carrots, and put them evenly over the cheese, then sprinkle with the sauce.

Grate the potatoes, and make the topmost layer, then sprinkle thoroughly with the sauce.

Grate the cheese leftovers and 2 egg whites together, and coat the salad on all sides and on top.

Shape the salad into a snowball form.

Note:

Use salted cucumbers and mushrooms, not brined nor marinated.

Ingredients:

12 oz (336 g) shredded cabbage
1 large tomato
3 hardboiled eggs
2 oz (50 g) cheese on your taste
Basil, oregano, marjoram (pinch)
Salt and vegetable oil or mayonnaise on taste

Method:

Sprinkle the cabbage with the salt, basil, oregano, and marjoram, then mix,
and press the cabbage by hand until the juice comes to its surface.

Chop the eggs and tomato into small cubes.

Grate the cheese on a small grater.

Stir all of the ingredients together to a fine mix, and serve.

Ingredients:

1 cup wheat flour
1 cup buckwheat flour
15 quail eggs
2/3 lb boiled beef
1 tsp honey
1 medium onion
1 tbsp melted pork fat
Salt and pepper on taste
1 cup rye bread crumbs

Method:

Whip the flours, 6 eggs, honey, and 3 cups water or whey.

Set aside for 30 minutes, to make crepes later.

Chop the onions and meat separately.

Stir-fry the onions with the 1/2 tbsp pork fat on medium heating for about 2 minutes, then add the meat, salt, pepper, and stir-fry for 2 more minutes with high heating.

Cook the crepes from both sides, then place the meat stuffing in the middle of each one, and roll it up like a spring toll.

Whip 9 quail eggs.

Soak every roll in the whipped eggs, then in rye bread crumbs, and fry with 1/2 tbsp pork fat with medium heating.

Serve 2  grechaniki with 1 cup of beef broth per portion.

Here's the video recipe: http://www.youtube.com/watch?v=IVN760i8sPU&feature=player_embedded

Ingredients:
1 egg
1 lb flour
Water and salt – depending on the flour
1 lb ground meat (of your choice)
2 large onions
3 large potatoes

Method:

Mix the flour, egg, and salt, add water, and knead into a very thick but non-sticky dough.

Cover dough with a clean fabrics, and let to sit in a room temperature for about 1 hour.

Meanwhile, peel and chop (or grind) the onions and potatoes.

Stir the ground meat, onions, potatoes, salt, and ground black pepper together.

Roll the dough into a thin, long, narrow shape.

Cover the dough with the meat-potato mix, and roll it tightly.

Press the edges together to prevent the stuffing from leaking.

Cover the top part of a steamer with paper greased with butter.

Bring the water in the bottom part of the steamer to boil, put the top part over it, cover with a lid, and steam for about 1 hour.

Then, slice, and serve with any vegetable salad.

Ingredients:

2 lb meat fillet (beef or pork)
3 oz (80 g) dried apricots, pitted
3 oz (80 g) dried plums, pitted
5.5 oz (150 g) cheese
3 medium sized tomatoes
2 garlic cloves
Salt on taste

Method:

Soak the apricots and plums with 2 cups of boling water, let sit for about 10 minutes.
Drain, and chop into small pieces.

Cut a deep cut in the middle of the meat, not to the end but enough to separate two sides of the meat like an open book.

Tenderize both sides, and sprinkle with salt.

Put the chopped fruit evenly on the meat.

Sprinkle the fruit with ground cheese and pressed garlic evenly.

Roll the meat tightly, and wrap it with a thread.

Pre-heat an oven to 390-410 F(180-200 C).

Wrap the meat tightly inside foil, and bake for about 1.5 hours.

Then, unwrap in the oven, and bake until the top of it turns tan.

To serve, slice the tomatoes into thin circles and spread them as a layer per plate.
Cut the meat into pieces (2 per portion), and place the roll pieces over the tomato "bed".

Ingredients:

11 oz (300 g) honey

1 cup sugar powder

3 cup flour

3 + 1 eggs

1 tsp baking soda

2 tbsp butter

Lemon peels, ground cinnamon, ground whole gloves, ground anise on your taste

Method:

Pour the honey into a glass or enameled saucepan, pour 1-2 cup warm water in, stir, add in the ground spices, stir, add the flour and 3 eggs, and knead the medium thickness dough.

Let sit for about 5 hours.

Grate the dough, knead one more time, and roll.

Pre-heat an oven to 375-410 F (190-210 C).

Rub a baking sheet with butter.

Cut any shapes from the rolled dough, place them on a baking sheet, and bake until their color turns gold.

Whip 1 egg, and use a brush to coat each pryanik right after taking them out of the oven.

When they cool, decorate them as you like.

HAPPY NEW YEAR!

Ingredients:

6 lb cabbage (or 1 large head), not shredded
1 medium (10-12 oz (300-350 g) beetroot
2 large carrots, or 0.8 lb carrots
1 garlic clove (about 1 oz, or 30 g), peeled

For marinade:

12 black peppercorns
6 peppercorns
8-9 tbsp (about 5 oz) salt
1 – 1.5 cup sugar, on taste
2 fl oz (50 g) 70% vinegar

Method:

Cut the cabbage head into 4 quarters starting at the stalk, then remove the cabbage stalk.

Cut each cabbage quarter into halves lengthwise, then across to create large cubes that you should then break apart into leaves.

Peel the beets and carrots, and shred them on a large shredder. Then stir them together.

Chop the garlic, and stir it in with the beets and carrots.

Get large jars, and place a layer of the beet-carrot-garlic mix followed by a layer of cabbage.

Then, press down (the top and bottom layers should be the beet-carrot-garlic mix).

Meanwhile, make the marinade.

Put the salt, sugar, all of the peppercorns, and bay leaves (optional) into a large glass or enameled saucepan.

Pour 3 L (3/4 gallon) water into the saucepan, and bring it to boil.

Turn the heating off, and let sit for about 10 minutes to cool a little.

Then, remove the bay leaves if you added them, pour in the vinegar, and stir.

Pour the hot prepared marinade into the jars.

Press a little so all the vegetables are covered by the marinade, cover with a lid, and let cool.

After that, place the jars into a refrigerator for at least 1 day (the longer the better).

Note:

This cabbage has a very beautiful color, and a very nice taste, not too sweet, and a little crunchy.

There are hundreds of variations of this dish: sometimes, celery or greens are added, or the beets are boiled and sliced, and the quantity of salt, pepper, and sugar varies.

Vinegar percent conversion chart: http://www.good-cook.ru/lib/faq/uksus.shtml

Ingredients:
 
5 peeled potatoes
4 peeled boiled potatoes
1/2 lb sour cream
Salt on taste

For stuffing:

2/3 lb ground or chopped pork
1/2 onion, chopped
Salt and pepper on taste
 
Method:
 
Grate the peeled potatoes, and drain them a little.

Grate the boiled potatoes.

Mix the ground potatoes together, sprinkle them with salt,
and shape pancakes from this mix.

Stir-fry the chopped meat and onion until the meat is prepared.

Divide the stuffing into equal parts, one part per pancake.

Put each stuffing portion in the middle of pancake, and roll the stuffing into the potato mix.

Fry the zeppelins with vegetable oil or butter in a pre-heated skillet, until the potato pancakes are ready.

Serve with sour cream, 2 zeppelins per sour cream portion.

Note:

This is a famous Baltic dish.

Ingredients:
 
3.5 oz (100 g) lentil
11 – 12 oz (300-350 g) potatoes, peeled
1 tbsp potato or corn starch
1/2 cup flour
4 tbsp vegetable oil
10 stalks fresh dill
5 garlic cloves
1/2 tsp salt
 
Method:
 
Boil the lentil in 1 L (1/4 G) water until it's ready.

Boil the potatoes in salt water until they're prepared.

Make a puree from the lentil-potato mix.

Chop the 5 dill stalks, add them to puree, then add the starch, and stir well.

Pour the flour onto a flat dish, and make pancakes from the potato-lentil mix rolled in flour.

Let the pancakes sit for about 5 minutes, then fry them on a pre-heated skillet, 2 minutes per side.

Serve hot with a chopped mix of dill, garlic and salt, 1/3 tsp per pancake.
 

Ingredients:
 
20 tartlet baskets (made puff pastry, phyllo dough, or “sand” dough)
1 large boiled chicken breast
2/3 lb fresh mushrooms
4 hardboiled eggs
0.5 lb ground cheese
1/3 lb sour cream or mayonnaise
1.5 tbsp vegetable oil
0.5 tsp salt
 
Method:
 
Slice the mushrooms thinly, and stir-fry them with vegetable oil and a pinch of salt.

Peel the eggs, separate the egg whites and egg yolks.

Grate the egg whites, and stir them in with the mushrooms.

Then, stir this mix with 1/3 of the sour cream or mayonnaise.

Slice the chicken lengthwise, thinly, and stir it in with the crumbled egg yolks using a fork (this is separate from the egg yolks and mushrooms).

Then, stir this mix with the remaining 2/3 of the sour cream or mayonnaise.

Per tartlet basket, place 1/20 of chicken mix, then 1/20 of mushroom mix, then sprinkle with 1/20 of ground cheese.

You can serve the tartlets immediately, or cover them with plastic wrap and keep them in a refrigerator for up to 6 hours.