Main dishes

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.

Ingredients:

2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste

Method:

Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Pearl Kasha with Chicken

Submitted by Russian_Cuisine on Sun, 04/23/2017 - 14:17.

Ingredients:

1.5 lb (700 g) chicken fillet
2 cop pearl grain
1 onion
4 medium carrot
½ tbsp sugar
1/3 tbsp salt
½ tsp mixed spices: ground cinnamon, ground clove, paprika, dry dill
1 bay leaf (optional)
2 tbsp vegetable oil (optional)

Equipment: Oven-safe pot with lid

Method:

Soak grains in a warm water.

Wash a meat, and cut into medium pieces.

Fry the meat without a vegetable oil in a large skillet, and put chicken meat into a pot.

Peel carrots and onions, wash, and cut into small cubes.

Stir-fry them in the same skillet, with or without adding an oil.

When a color of vegetables turns goldish, pour a sugar on top, and stir some times.

Then, put the vegetables into the pot.

Wash the grains, put them into the pot.

Wash a bay leaf, and put into the pot.

Pour 4 cup a boiling water into the pot, add a salt and spices, and stir well.

Cover pot with a lid, and place into a cold oven.

Heat the oven to 360 F (180 C), and cook a kasha for 1 ¼ hour.

Turn a heating off.

Take pot out, and try the kasha.

If necessary, put pot into oven until oven chills.

Serve immediately.

Cabbage Cutlets

Submitted by Russian_Cuisine on Sun, 03/26/2017 - 03:31.

Ingredients:

½ cup wheat cream
½ medium cabbage head
2 large onion
3-4 garlic cloves
2-3 tbsp flour + 4-5 tbsp flour for breading
2 egg
Salt and spices on your taste
Vegetable oil for frying

For sauce:

7 oz (200 g) sour cream
2-3 oz (70-100 g) greens
Salt on your taste

Method:

Pour a cold water into a cup with a cream of wheat, just to cover the cream of wheat .

Set aside for 15-12 minutes.

Shred (or chop) a cabbage.

Peel onions, and chop thinly.

Press a garlic.

In a large bowl, stir the cabbage, onions, cream of wheat, garlic, a flour, and spices together.

Stir very well.

Place in a fridge for 15-20 minutes.

Pre-heat a skillet with 2 tbsp a vegetable oil.

Shape cutlets, bread with flour, and fry on a low heating, until a golden crust on both sides.

Meanwhile, make a sauce.

Chop fresh greens: spring onions, parsley, etc.

Whip a sour cream, add greens and a salt, and whip for about 3-4 minutes.

Serve each cutlet with 1 tbsp the sauce.

Beetroot Stew with Sour Cream

Submitted by Nobility_Cuisine on Sat, 02/04/2017 - 17:26.

Ingredients:

1 lb beet root
1 medium carrot
1 celery stalk
2 tbsp oil
1 tbsp flour
1 tsp vinegar
1 tsp sugar
Salt and bay leaves on your taste
1 cup sour cream

Method:

Peel vegetables, wash them, and shred.

Put the vegetables into a sauce-pan, add an oil, a vinegar, and a 1/3 cup water.

Stew under a lid on a low heating until a readiness (for about 45-60 minutes).

Stir to avoid a burning!

Then, add a flour, and stir well.

Add a sour cream, a salt, a sugar, bay leaves, and stir thoroughly.

Cook for 10 minutes more, and serve.

Cabbage Stew - 2

Submitted by Russian_Cuisine on Sat, 02/04/2017 - 17:17.

Ingredients:

2 lb cabbage
2 medium onion
2 tbsp tomato paste
1 tbsp vinegar
1 tbsp sugar
1 tbsp flour
1/2 cup meat broth
Salt and black pepper on your taste
3 tbsp oil

Method:

Shred a cabbage thinly, and put into an enameled or glass sauce-pan.

Add 1 tbsp an oil, 1/2 cup a meat broth (or a water), cover the sauce-pan with a lid, and cook cabbage for about 40 minutes in a medium-to-low heating.

Meanwhile, peel and chop onions, and stir-fry with 1 tbsp the oil until a color of the onion turns gold.

Add fried onion, a tomato paste, a vinegar, a salt, a sugar, bay leaves, and peppercorns to the cabbage.

Stir well, and stew for 10 minutes together.

Stir-fry a flour and 1 tbsp oil until a nut aroma increases.

Then, add the fried flour to cabbage, stir well, and bring to boil.

Boil for 1 more minute stirring permanently, then turn the heating off, and serve cabbage.

Note:

This is a standalone dish, but it can be a garnish, and this is a basic recipe for many dishes with cabbage.

Cabbage Stew - 2

Submitted by Russian_Cuisine on Sat, 02/04/2017 - 17:17.

Ingredients:

2 lb cabbage
2 medium onion
2 tbsp tomato paste
1 tbsp vinegar
1 tbsp sugar
1 tbsp flour
1/2 cup meat broth
Salt and black pepper on your taste
3 tbsp oil

Method:

Shred a cabbage thinly, and put into an enameled or glass sauce-pan.

Add 1 tbsp an oil, 1/2 cup a meat broth (or a water), cover the sauce-pan with a lid, and cook cabbage for about 40 minutes in a medium-to-low heating.

Meanwhile, peel and chop onions, and stir-fry with 1 tbsp the oil until a color of the onion turns gold.

Add fried onion, a tomato paste, a vinegar, a salt, a sugar, bay leaves, and peppercorns to the cabbage.

Stir well, and stew for 10 minutes together.

Stir-fry a flour and 1 tbsp oil until a nut aroma increases.

Then, add the fried flour to cabbage, stir well, and bring to boil.

Boil for 1 more minute stirring permanently, then turn the heating off, and serve cabbage.

Note:

This is a standalone dish, but it can be a garnish, and this is a basic recipe for many dishes with cabbage.

Beef in Caviar Sauce

Submitted by Nobility_Cuisine on Sat, 01/21/2017 - 22:56.

Ingredients:

3-4 lb beef
1/2 lb ham, sliced
10-12 bacon slices
10 lamprey, peeled
1/2 celery root, shredded and brined
1 leek, sliced
2 medium, or 1 large onion, peeled and sliced
1.5 cup white wine
1/2 lemon's zest
1/2 parsley root, shredded
1-2 lb meat broth

10 black peppercorn
10 allspices berry
1 tbsp butter
2 tbsp black caviar

Method:

In a large sauce-pan with a thick bottom, put a celery root, a parsley root, sliced leeks and onions, black peppercorns, all-spices berries, and a lemon's zest.

Pour a wine, and stir well.

Roll a beef with bacon sliced, lampreys, and ham slices, one after other one.

Put the beef into the sauce-pan, and pour a meat broth to cover beef.

Bring to boil, and cook until beef is ready.

Place beef on a serving plate.

Let meat juices evaporate if necessary. then strain, and remove a fat.

Add a butter into the strained juices, stir, and then add a caviar.

Bring a sauce to a boiling, then pour over beef, and serve.

Vegetables in Milk Sauce

Submitted by Russian_Cuisine on Sat, 01/21/2017 - 22:25.

Ingredients:

1 cup chopped carrot
1 cup chopped turnip
1 small cabbage head, cut into quarters
1/2 lb small potatoes, sliced
2 tbsp butter
1.5 tbsp flour
3-6 cup milk
Salt on your taste

For dough:

2 egg
1 tbsp water
3 - 5 tbsp flour

For sauce:

2 tbsp butter
2 tbsp flour

Method:

To make a dough, blend an egg, a water, and a flour together, until the dough is stiff.

Roll it out into a long strip, and cut into 2 long strips alongside.

Blend an egg's yolk with 1 tsp water, and spread on the strips.

Arrange the strips criss-cross on an oven-safe skillet, of same size as a serving plate, and brown the dough in an oven.

Boil vegetables separately, using separate pans, in a salted water, until they are almost ready, and then drain them.

Add 1 cup a hot milk into the each pan with the vegetables.

Mix 2 tbsp butter and 2 tbsp flour, and add 1/4 of this mixture into the pans, stir well, and boil on a low heating until a sauce turns thick, and vegetables turn tender.

To serve, place a dough "divider" on a serving plate, and place vegetables in sauce into sections.

Serve immediately.

Chicken a la France

Submitted by Russian_Cuisine on Sat, 01/07/2017 - 20:01.

Ingredients:

18 oz (500 g) chicken breast
5.2 oz (50 g) ground cheese
2 egg
3 tbsp flour
3 tbsp mayonnaise
Chopped dill, salt, and pepper on your taste
Vegetable oil for frying

Method:

Slice a chicken breast into thin pieces, tenderize them, and sprinkle with a salt, and a pepper.

Set aside.

Whip eggs, a mayonnaise, a flour, and greens together.

Put every chicken slice over a tablespoon of a whipped egg mix.

Pre-heat a skillet.

Put the chicken slice on the skillet, the egg mix down.

Sprinkle chicken slice with a cheese, and pour 1 tbsp egg mix on top.

Fry chicken on both sides until a readiness.

Serve hot with any garnish.

Kascha with Dried Mushrooms

Submitted by Nobility_Cuisine on Sun, 11/13/2016 - 07:11.

Ingredients:

2 cup grains
1 cup dried mushrooms
1 large onion
3-4 tbsp vegetable oil
Salt and spices on your taste

Method:

Soak mushrooms in a cold boiled water overnight.

Wash grains, soak for some hours when necessary (for example, for pearl grains, or for beans).

Put grains in a sauce-pan, pour the boiling water on top (1 part grains : 2 parts water), add a salt, and bring to boil.

Boil until a readiness.

Meanwhile, peel an onion, and chop.

Dry out mushrooms, and chop.

Stir-fry mushrooms and onions on a vegetable oil.

Stir fried mushrooms-onions mix with grains, and simmer on the very low heating for about 10 minutes.

Serve hot.