Starlet in White Wine

Submitted by Nobility_Cuisine on Sun, 08/06/2017 - 20:20.

Ingredients:

3-4 lb starlet (or other fish of that range, with a few bones)
1/2 - 1 bottle white table wine, not strong
2 oz (50 g) butter
1 lemon

Method:

Wash a fish thoroughly, and cut into portion pieces.

Put the fish into a sauce-pan, and pour a wine up to medium of the fish hight.

Remove seeds from a lemon, cut it into wedges, and put them into the sauce-pan.

Cut a cold butter into medium pieces, and put them into the sauce-pan.

Cover sauce-pan tightly, and set over a spirit lamp.

Light the lamp, and cook for about 15 minutes.

A dish is ready, serve it hot.

Buzhenina with Beer

Submitted by Russian_Cuisine on Sun, 08/06/2017 - 20:00.

Ingredients:

3-4 lb pork leg
1 bottle dark beer
5-10 peppercorns
5-10 allspice
2 bay leaf
1 carrot, ground
1 large onion, chopped
3 tbsp flour

Method:

Wash a pork leg, dry it out, roll in a piece of a thin fabrics, and put into a stew pan.

Grate 2 handfuls of a usual hay. and sprinkle into the pan.

Pour a cold water on top, to cover the pork meat.

Put ground vegetables, allspices, peppercorns, and bay leaves into pan.

Bring to boil twice, then uncover meat, and put it back into pan.

Pour a beer into pan, cover pan with a lid, and simmer until readiness.

To serve, take meat out of pan, and filter a sauce into a sauce-pan.

Thicken the sauce with a flour, and pour over meat.

Cream-Honey with Berries

Submitted by Nobility_Cuisine on Sat, 07/29/2017 - 20:59.

Ingredients:

1 lb (450 g) liquid honey
1.7 oz (50 g) hard honey
1.7- 3.5 oz (50-100 g) berries

Method:

Prepare berries: wash them, let them to dry out, remove stems and seeds if necessary.

When the berries are very juicy, dry out them in a warm oven.

Then, make a puree from berries.

Put a hard honey, and pour a liquid honey into a bowl.

Blend together for about 7 minutes, until color of the honey turns much lighter.

Add a berry puree, and mix well, then blend together for 1 minute.

A consistency of a mixture turns liquid.

Pour the mixture into a glass can, cover tightly with a lid, and set in a refrigerator.

Consistency of mixture turns like a sour cream.

Keep mixture in a refrigerator for about 1-2 weeks.

Buckwheat – Vegetable Soup

Submitted by Russian_Cuisine on Sat, 07/29/2017 - 20:53.

Ingredients:

½ cup dry buckwheat
½ G (2 L) water
1 carrot
2 potato
Greens and salt on your taste

Method:

Wash a buckwheat in a cold water, then dry it out.

Peel vegetables.

Shred carrots, and cut potatoes into cubes.

Bring ½ G water to boil.

Put the buckwheat and the vegetables into the water, and bring to boil.

After start of boiling, decrease a heating to low, add a salt, and boil a soup until a readiness.

To serve, chop greens, and sprinkle every portion.

Note:

You may use other grains instead of buckwheat.

Okroshka with Vegetables and Kefir

Submitted by Nobility_Cuisine on Sun, 07/23/2017 - 08:20.

Ingredients:

7 fl oz (200 mL) kefir
1.7 fl oz (50 mL) mineral water
1 small English cucumber
5-6 large radish
1 garlic clove
½ lemon, juice
Parsley greens and salt on your taste

Method:

Cut a cucumber and radishes into small cubes, and put in a bowl.

Pour a kefir on top, and stir well.

Press a garlic together with a salt.

Stir the pressed garlic with a mineral water and a lemon juice, and pour into the bowl.

Chop greens, and sprinkle on top.

Serve a soup cold.

High Omelet

Submitted by Russian_Cuisine on Sun, 07/23/2017 - 08:14.

Ingredients for 3:

6 egg
11.5 fl oz (300 mL) milk
Salt on your taste
1/2 tsp butter

Method:

In a deep bowl, stir eggs and a salt.

Add a milk, and whip slightly, until an even consistency.

Rub a high rectangle oven-safe dish with a butter.

Pour an egg's mixture into the dish, and bake on a pre-heated oven (390 F, 200 C) for about 35 minutes.

Note:

An omelet increases up to 1/3 in hight, but after taking out of the oven decreases slightly. And a little of liquid will be on a bottom of the dish.

This omelet is better to bake for many portions in one time, in one dish, and slice into portions.

Optionally, you may also add ground walnuts in the egg's mixture.

Mushroom Soup with Egg

Submitted by Nobility_Cuisine on Sat, 07/15/2017 - 15:52.

Ingredients for 2 portions:

4-5 oz (120-140 g) fresh mushroom, blanched
1.1. oz (40 g) onion
1 oz ( about 30 g) carrot
1 tbsp cream of wheat
1 egg
11.5 fl oz (300 mL) chicken broth
11.5 fl oz (300 mL) water
2 tbsp chopped fresh greens on your taste
Spices on your taste

Method:

Slice mushrooms.

Peel carrots and onions, and grate.

Pour a water and a chicken broth into a sauce-pan, and bring to boil.

Put the mushrooms, carrots, and onions into the sauce-pan, and boil for about 15 minutes on a low heating.

Pour a cream of wheat into sauce-pan, stirring permanently, and boil for 10 more minutes.

Whip an egg with a salt until a white foam.

Pour a whipped egg into sauce-pan, stirring permanently, then add a salt and spices, and bring to boil.

Sprinkle every portion of a soup with a chopped greens, and serve.

Hot Solyanka

Submitted by Russian_Cuisine on Sat, 07/15/2017 - 14:57.

Ingredients:

11.5 oz (300 g) smoked brisket
2 gherkins2 medium carrot
2 tbsp pitted black olive
3 tbsp tomato paste
1 tsp adjika
1 red hot pepper
2 tbsp vegetable oil
Sliced lemon
Parsley greens, salt, and ground black pepper on your taste

Method:

Cut a meat into small-to-medium pieces.

Put the meat into a sauce-pan, and stir-fry with 1 tbsp a vegetable oil for about 3-5 minutes on a medium heating.

Then, pour 1/3 G (1.5 L) a cold water into the skillet, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel carrots, and grate on a large grater.

Cut gherkins into thin strips.

Put the carrots and gherkins into a skillet, and simmer with 1 tbsp vegetable oil for about 5 minutes.

Peel a hot pepper, remove seeds, and slice.

Put the hot pepper, an adjika, and a tomato paste into the skillet, stir well, and simmer for about 10 more minutes.

Put everything from the skillet into the sauce-pan, stir, add a salt, and boil for 20 minutes all together.

Then, add a chopped parsley greens and a ground pepper, and stir well.

To serve, put in every plate a slice of a lemon, and add a portion of a soup.

Chicken Soup with Beans

Submitted by Nobility_Cuisine on Sun, 07/09/2017 - 08:32.

Ingredients:

1 lb chicken fillet
3.5 oz white beans, boiled, or canned
2 carrot
1 medium onion
1 bay leaf
2 garlic clove
Parsley greens
Salt on your taste

Method:

Boil beans with a small amount of a water, a salt, and a bay leaf, for about 5 minutes.

Cut a chicken fillet into medium cubes, and put into a sauce-pan..

Pour 1 L (¼ G) water into the sauce-pan, and bring to boil.

Remove a foam, cover sauce-pan with a lid, and boil for about 10 minutes.

Peel carrots and onions, and chop into small cubes.

Put them into sauce-pan, and boil under lid for 10 more minutes.

Dry out the beans, and put them into sauce-pan.

Chop greens, and press a garlic.

Put the greens and garlic into sauce-pan.

Cook all together for 3-5 minutes.

Let to chill slightly, and serve.

Solyanka with 4 Meats

Submitted by Russian_Cuisine on Sun, 07/09/2017 - 08:19.

Ingredients:

17.5 oz (500 g) brisket
5 oz non-fat beef fillet
3.5 oz chicken fillet
3.5 oz ham
2 onion
3 large gherkin
3 tbsp hot tomato sauce
2 tbsp vegetable oil
1 bay leaf
Salt, pepper, greens, and sour cream on your taste

Method:

Wash meats, put into a sauce-pan. Pour 1/3 G (1.5 L) hot water into the sauce-pan, and bring to boil.

Remove a foam when necessary.

Meanwhile, peel and chop onions, and stir-fry for about 3 minutes with a vegetable oil.

Peel gherkins, and chop into small cubes.

After the meats boil for about 20 minutes, add the gherkins and onions into the sauce-pan.

Boil together for about 5 minutes, then add a pepper, a bay leaf, and a ham, sliced into thin strips.

Boil for about 30 minutes more.

Take out meats, cut into small cubes, and place back into sauce-pan.

Chop greens, and put into sauce-pan.

Serve a soup with a sour cream.