Meat Solyanka Soup with Garlic Stalks

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:59.

Ingredients:

17.5 oz (500 g) ready meats (sausages, ham, bologna, cooked meats)
3-4 brined garlic stalks
2 salted tomato
2 carrot
½ lemon
3 dill stalk
Salt and pepper on your taste

Method:

Cut meats into thin stripes, and put into a sauce-pan.

Pour with a cold water, bring to boil, and boil for 5 minutes.

Cut carrots into rounds.

Chop garlic stalks.

Pass salted tomatoes through a sieve.

Add the tomatoes, carrots, and garlic stalks into the broth.

Boil for about 30 minutes, add a salt and a pepper (on your taste), and turn the heating off.

Chop dills, and slice a lemon.

Add pinch of the chopped dill, and the lemon slice into portion plates.

Rich Fish Solyanka

Submitted by Nobility_Cuisine on Sat, 03/10/2018 - 17:47.

Ingedients:

11.5 oz (300 g) fresh sturgeon (tail side part)
7 oz (200 g) fresh zander fillet
7 oz (200 g) brined mushrooms
2 salted cucumbers
3 tbsp pitted black olive
2 tbsp tomato paste
1 lemon
5 dill stalk
Sour cream on your taste

Method:

Wash a fish, and put a sturgeon into a sauce-pan.

Pour it with a cold water to cover, and bring to boil.

Boil for about 40 minutes on a medium heating.

Meanwhile, cut a zander into small pieces, and chop mushrooms, cucumbers, and olives.

Take out the sturgeon, separate meats, and chop them.

Strain the fish broth, return it into the sauce-pan, and bring to boil.

Put the zander pieces and chopped mushrooms, cucumbers, and olives into broth.

Boil for about 10 minutes.

Then, add the sturgeon pieces, a tomato paste, and a chopped dill into broth, and boil for 5 more minutes.

Slice a lemon.

To serve a soup, add a sour cream and the lemon slice per a portion.

Old-Style Solyanka Soup

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:40.

Ingredients:

¼ G (1 L) beef broth
11.5 oz (300 g) salted mushrooms
3-6 tbsp flour
1 medium onion
3-6 tbsp butter

Method:

Bring a broth to boil in a medium sauce-pan.

Chop onions and salted mushrooms thinly, put into the broth.

Stir-fry a flour with a butter, until a butter color turns light-brown.

Add the fried flout into a soup, and stir well.

Boil a the soup for about 3-5 more minutes, then serve.

Note:

This was a basic recipe, so usually this soup was also with carrots, and/or cabbage, fried onions, boiled grains, triple broth, etc.

Rassolnick with Sauerkraut

Submitted by Russian_Cuisine on Sat, 03/10/2018 - 17:24.

Ingredients:

13.2 oz (350 g) beef
1 large salted cucumber
3.5 oz (100 g) pearl grain
5.2 oz (150 g) sauerkraut
2 carrot
1 onion
2 potato
1 bay leaf
3.5 fl oz (100 mL) cabbage pickle
2 tbsp vegetable oil
Salt and sour cream on your taste

Method:

Soak grains overnight before starting, then dry out, and wash.

Pour 1/3 G (1.5 L) a cold water into a sauce-pan, put a beef, and bring to boil.

Remove a foam when increases, add a bay leaf, and cook for about 40 minutes.

Then, add the grains, and cook for 40 more minutes.

Peel, was, and cut fresh vegetables.

Grate carrots and cucumbers, chop onions and potatoes.

In a pre-heated skillet with a vegetable oil, stir-fry the onions, cucumbers, a sauerkraut, and the carrots for about 10 minutes.

Add a sauerkraut pickle when necessary to avoid burning.

Put all from skillet into sauce-pan, add chopped potatoes into sauce-pan, and boil for 10 more minutes.

Serve hot with a sour cream.

Blinis with Cocoa

Submitted by Nobility_Cuisine on Sun, 02/18/2018 - 20:03.

Ingredients:

1 cup flour
2 cup milk
2 egg
2 tbsp sugar
3 tbsp vegetable oil
3 tbsp bitter cocoa powder
Pinch of salt
Vegetable oil for frying

Method:

Heat a milk to a lukewarm temperature.

Add eggs and 3 tbsp a vegetable oil to the milk, blend slightly.

Add a flour, a cocoa powder, a salt, and a sugar, and blend slightly until a batter's consistency turns even.

Pre-heat a skillet (or skillets) with ½ tbsp vegetable oil per each skillet, and fry blinis for 1 minute per side.

Serve warm.

Note:

You may use a honey or any spreads when serve.

Cabbage with Mushrooms

Submitted by Russian_Cuisine on Sun, 02/18/2018 - 19:56.

Ingredients:

28 oz (800 g) cabbage, thinly shredded
10 oz (350 g) fresh mushroom, sliced
2 medium carrot, shredded
1 tbsp tomato paste
2 bay leaf
3 tbsp vegetable oil
Salt and pepper on your taste

Method:

Pre-heat a skillet with a vegetable oil.

Put mushrooms, carrots, a tomato paste, bay leaves, and a pepper into the skillet, and stir well.

Cover skillet with a lid, turn a heating to medium-low, and simmer for about 15 minutes.

Press a cabbage togethers with a salt, and put into skillet.

Simmer for 40 minutes more, stirring several times, and adding a hot water when necessary.

Stir well, let to sit for about 10 minutes, and serve.

Cake “Oranges in Snow”

Submitted by Nobility_Cuisine on Sun, 02/04/2018 - 17:20.

Ingredients:

1.2 oz (40 g) gelatin
4.5 fl oz (120 mL) water
24.5 oz (700 g) tvorog, or Ricotta cheese
7 oz (200 g) fat sour cream
5.7 oz (150 g) sugar, or sugar powder
5.7 oz (150 g) cakes
1 large orange
Vanilla on your taste

Method:

Put a gelatin into a cup, pour a very hot water on top, and stir until the gelatin dissolves.

Set aside.

Put a tvorog, a sour cream, a vanilla, and a sugar into a bowl.

Blend and whip all together, until a consistency turns even and fluffy.

Peel an orange, cut into small pieces, and remove all seeds and white parts.

Stir the gelatin, pour it into a sour cream-tvorog mix, and stir-in very well.

Into a cake dish, put a layer of this mix.

Cover the layer with some orange pieces.

Repeat until you run out of this mix and oranges.

Crush cookies into small parts, and put a layer of crushed cakes after every 2 sour cream-tvorog mix layers.

Last layer should be from sour cream-tvorog mix.

Shake the cake dish for 10 seconds, cover with a lid, and place into a refrigerator overnight, or longer.

Soak dish bottom into a hot water, and turn a cake out on a flat dish.

Slice, and serve.

Cabbage Salad “Kindergarten”

Submitted by Russian_Cuisine on Sun, 02/04/2018 - 17:00.

Ingredients:

17.5 oz (500 g) cabbage
1 English cucumber
2 medium carrot
1 tbsp vinegar
1 tbsp sugar
2 tbsp vegetable oil
1 pinch salt
1 pinch chopped dill

Method:

Peel an onion, a cucumber, and carrots, and chop them thinly.

Chop a cabbage very thinly, and press by hands, to make the cabbage soft.

Stir all vegetables in a salad bowl.

Add a salt, a vinegar, a sugar, a vegetable oil, and a dill into the bowl, and stir thoroughly.

Cover bowl with a lid, and place into a freezer for 2 hours.

Take out, let to warm, and serve.

Salad Pompadour

Submitted by Nobility_Cuisine on Sun, 01/21/2018 - 13:15.

Ingredients:

4 egg, hard-boiled
8.7 oz (250 g) hard cheese
1 tsp sugar
2 apple
1 medium onion
1 pinch salt
1 pinch mix of peppers
1 tsp lemon juice
2 tsp apple vinegar
White sauce on your taste

Method:

Peel an onion, slice into half-rounds, and put into an enameled dish.

Sprinkle onions with a sugar and a salt, stir well, and let to sit for 10 minutes.

Peel eggs, and grate on a small grater.

Place the onions in a colander, and pour ½ G a boiling water on top.

Dry onions out, and stir with an apple vinegar.

Peel apples, remove their middles with seeds, grate on a large grater, and put into other enameled dish.

Sprinkle the apples with a lemon juice, stir, and set aside.

Grate a cheese on the large grater, and stir with a white sauce well.

In a salad bowl, put brined onions, a layer of white sauce-cheese mix, ground eggs, layer of white sauce-cheese mix on top, grated apple, layer of white sauce-cheese mix on top, and decorate with pomegranate seeds, kiwi slices, etc.

Salad Meat and Pearl

Submitted by Russian_Cuisine on Sun, 01/21/2018 - 13:08.

Ingredients:

7 oz (200 g) ground meat
7 oz (200 g) pearl barley grain, boiled
1 tbsp vegetable oil
3 tbsp mayonnaise
1/3 tsp salt
1 small onion (2 oz)
3.5 oz cucumber
Vinegar on your taste

Method:

Peel an onion, and chop into small cubes.

Add a vinegar into a dish with the onions, and stir.

Cut a cucumber into thin stripes.

Pre-heat a skillet with a vegetable oil, add a ground meat, and stir-fry the meat, stirring permanently, for about 10 minutes.

Dry out onions, and stir all ingredients together.

Serve immediately.

Note:

If you prefer a rice, you may substitute pearl barley to rice.