russiancuisine's blog

Home-Made Cheese with Greens

Ingredients:

0.5 gallon milk
1.5 lb buttermilk (600 ml)
3 eggs
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)

Method:

Pour milk in a large sauce pan, and bring to boil.

Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.

Let sit for about 20 minutes, and then sift.

Add salt (optional) and cut greens to this mix, stir well.

Home-Made Crème Fraiche

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

Home-Made Yogurt

Ingredients:

½ gallon milk
18 tablespoons natural plain yogurt with live bacteria

Method:

Pour the milk in a glass or enameled saucepan, and bring to boil with low heating, and boil for 30 minutes.

Let to cool until lukewarm temperature.

Pour the yogurt in another saucepan, add 2 cup warm milk, and stir until an even consistency.

Then, pour this mix in the warm milk, stir, cover with a lid, and cover with fabrics to prevent fast cooling.

Home-Made Ryazhenka

Ingredients:

1 l milk
2-3 tbsp sour cream

Method:

Bring milk to boil, and pour the boiling milk in a thermos.
Let sit overnight.

Then, pour the milk from the thermos into a glass jar, and let cool to 40 C (104 F).

Pour half of the glass in a separate dish, stir thoroughly with sour cream, and then pour back into the glass jar.

Let sit at room temperature for 2 – 3 hours.
Ryazhenka is ready.

Then, keep in a refrigerator.

Quick-Brined Tomatoes

Ingredients:

12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
5 peppercorns
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)
Water

Method:

Prepare a standard 1/4 gallon glass can (wash and dry).

Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.

Halvah from Sunflower Seeds

Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.

Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.

Then, mix flour and grated seeds well, and grate them together once more.

Russian Salad – 3

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Cold Beet Soup with Mushrooms

Ingredients:

2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
Dill
1.5 L Kvas
Ground horseradish
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best

Method:

Cut the mushrooms into thin pieces, boil to readiness.

Cut beets into small pieces and boil them, add them into the mushroom broth (without the beet broth).

Lent Chebureck

Ingredients:

500 g (1 1/8 lb) flour
0.5 L (1/8 gallon) warm water
1 cup vegetable oil
Salt and pepper on taste

Fillings of your choosing may be, but aren’t limited to:

1. Ground, boiled, or fried mushrooms with fried onions
2. Simmered sauerkraut with fried onions
3. Fried ground carrots with fried onions
(Fried onions are a necessity for this to be Lent Chebureck)

Method:

Sour Schi

Ingredients:

2 lb sauerkraut
1 carrot
2 onions
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
10 peppercorns
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste

Method:

Soak the mushrooms for 2-3 hours.

Drain sauerkraut, cut into small cubes.

Peel carrots and onions, and cut into small cubes, or grate them.

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