Potato Pies with Various Fillings

Submitted by Nobility_Cuisine on Sat, 06/16/2018 - 19:53.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Note:

For fish fillings use same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the grated potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Heat about 1 tbsp oil in a skillet over a medium heat.

Using 2 tablespoons, portion out four pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with potato pie mixture, and bake or cook under a lid until golden on both sides.

Serve hot with a sour cream.

Beetroot Cutlets

Submitted by Russian_Cuisine on Sat, 06/16/2018 - 19:38.

Ingredients:

2 medium beetroot
2 garlic clove
2 tbsp cream of wheat
2 oz (70 g) breadcrumbs
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Wash beetroots, dry them out, sprinkle with a vegetable oil, roll in a piece of a foil, and bake until beets are ready.

It takes about 1 hour in a pre-heated tp 380 F (200 C) oven.

Chill and peel beets.

Put a cream of a wheat into a bowl, and press a garlic into the bowl.

Grate beets on a very small grater, and put them into same bowl.

Add a salt and a pepper, stir well, and set aside for 15-20 minutes.

Shape small cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Carrot Cutlets

Submitted by Nobility_Cuisine on Mon, 06/04/2018 - 16:31.

Ingredients:

21 oz (600 g) carrot
2 egg
1 oz (~30 g) butter
2 oz (80 g) cream of wheat
3.5 oz (100 g) breadcrumbs
3.5 fl oz (100 mL) hot milk
Vegetable oil for frying
Salt on your taste

Method:

Peel carrots, wash, and grate on a large grater.

Put the carrots in a sauce-pan with a hot milk, stir, and bring to boil.

When it starts boiling, turn a heating to very low, add a butter and a salt, and stir well.

Simmer the carrots under a lid for about 15-20 minutes, then add a cream of wheat, and continue to simmer, stirring permanently.

Separate egg whites and egg yolks.

When turn the heating off, stir-in the egg yolks into the carrot very quickly.

Then, set the sauce-pan aside, and let to chill.

When chill. shape cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Milk Cocktail

Submitted by Russian_Cuisine on Mon, 06/04/2018 - 16:14.

Ingredients:

1 cup milk
3.5 fl oz (100 mL) ice cream
1 quail egg, optionally

Method:

Blend all ingredients together until a thick foam increases, and serve.

Note:

This was one of the favorite children's drinks for hot weather.

This is a basic recipe. Optionally, you may add an oatmeal cookie, a banana, a chopped apple, a honey before a blending.

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

False Rabbit

Submitted by Russian_Cuisine on Sun, 05/27/2018 - 17:23.

Ingredients:

35 oz (1 Kg) ground meat
6 egg
1 large onion
1 celery stalk
1 carrot
2 garlic clove
3.5 fl oz (100 mL) whipping cream
Salt and pepper on your taste

Method:

Boil 5 eggs for about 7 minutes.

Chop carrots, garlics, a celery, and an onion very thinly.

Simmer the vegetables with ½ tsp a vegetable oil until readiness.

Soak a bread in a whipping cream.

Stir a ground meat, an egg, the bread, a salt, a pepper, and the simmered vegetables together.

Cover a baking sheet with a piece of a 2-folded foil.

Put a half of a meat mix as a rectangle over the foil.

Put peeled hard-boiled eggs in a row on the middle of the meat mix.

Cover with second half of the meat mix, and shape a cylinder.

Roll it in foil very tightly, to avoid running out juices.

Pre-heat an oven to 380 F (200 C), and bake a false rabbit for about 50 minutes.

Then, decrease the temperature to 350 F (170 C), and bake for about 40 more minutes.

Note:

For increasing of a golden crust, roll the foil for 10 minutes before a readiness.

Note:

This dish was very popular after 1917, when instead of meat any grains and vegetables were used.

Chicken Cutlets with Farmer's Cheese and Zucchini

Submitted by Nobility_Cuisine on Sun, 05/20/2018 - 18:04.

Ingredients:

28 oz (800 g) ground chicken meat
5.2 oz (150 g) Farmer's cheese, or tvorog
1 egg
1 medium young zucchini
1 garlic clove
2 tbsp starch
Ground black pepper and salt on your taste

Method:

Grate a zucchini on a small grater, and let a juice to drip.

Blend a tvorog to get an even consistency.

Press a garlic.

Stir all ingredients, shape cutlets, their heights should be about 1/2”.

Cook the cutlets over a water bath for about 15 minutes.

Serve with chopped greens and (optionally) a piece of a butter.

Quick Chicken in Aspic

Submitted by Russian_Cuisine on Sun, 05/20/2018 - 17:54.

Ingredients:

21 oz (600 g) chicken tights
1 carrot
½ can green olives
21 fl oz water
3.5 oz (100 g) canned corn
3 bay leaf
½ tsp salt
1/3 oz (10 g) gelatin
1 tbsp mustard

Method:

Wash chicken tights thoroughly, and put into a sauce-pan.

Add a carrot, bay leaves, a salt, and a water, and bring to boil.

Boil for about 1 hour over a low-to-medium heating, under a lid.

Remove a foam, when necessary.

After 1 hour, take the tights out, remove skins and bones, and chop meats thinly.

Take the carrot from the sauce-pan, cut into cubes, and stir with the chopped meat.
Slice olives.
Put the olives, and canned corns evenly In small baking dishes.

Put chicken meat with carrots on top.

Dissolve a gelatin in a almost boiling broth as an instruction requires.

Pour the broth with gelatin into the baking dishes, to cover meat.

Put all leftovers, but the bay leaves, in a wide glass dish, and pour broth with gelatin on top.

Cover dishes with lids (or just with plastic wraps), and place in a refrigerator.

Let to harden.

To serve, place small baking dishes in a hot water for a moment, and turn over a flat dish.

Decorate with a Russian-style mustard, and serve.

Zrazy with Cheese

Submitted by Nobility_Cuisine on Tue, 05/15/2018 - 14:01.

Ingredients:

17.5 oz (500 g) ground meat
3.5 oz (100 g) ground hard cheese
3.5 oz (100 g) ground frozen butter
1 egg
2 garlic clove
2 white bread slice
3.5 fl oz (100 mL) milk
Ground black pepper and salt on your taste

Method:

Soak a white bread in a milk.

In a large bowl, stir a ground meat, a salt, a pepper, the pressed soaked bread, and an egg.

Stir well, to make an even consistency.

Separately, stir a ground butter and a ground cheese.

Shape several thin meat rounds, and put a portion of a cheese-and butter mix in a middle of each one.

Shape “pies”, flat them a little, and cook over a water bath for about 40 minutes.

Note:

You may make zrazy with many other stuffings.

For example, stuffed with a mixed chopped hard-boiled egg, an onion, and a gherkin.

Or, with a mix of fried mushrooms and fried onions.

Fish Bitki

Submitted by Russian_Cuisine on Tue, 05/15/2018 - 13:56.

Ingredients:

17.5 oz (500 g) fish fillet (sea fish with white meat)
7 oz (200 g)white bread
3.5 fl oz (100 mL) milk
1 egg
3.5 oz (100 g) breadcrumbs
1.7 oz (50 g) butter
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Soak a bread in a milk.

Warm a butter.

Grate a fish fillet.

Stir the ground fish, soaked bread, and warmed butter together.

Grate a mix one more time.

Stir the mix with a salt, a pepper, and an egg, well.

Shape small round cutlets – bitki, and roll with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the bitki until a golden crust increases on both sides.