Soup-1 Soup-2 Soup-3 Beef Chicken Chicken-2
Salmon Bread-1 Bread-2 Porridge Dessert
Borshch Soup
Source: http://www.tastycooking.com/russia.html
2 lb Beef, cubed in 1 inch chunks
Russian Sunflower Oil (it really makes a difference, go out of your way to get it at an East European shop)
1 large Yellow Onion, chopped in large chunks
1 or 2 bottles of rich, Malty Beer
2 to 3 c Beef Broth
¼ head Cabbage (optional)
1 ½ c Carrots chopped in large pieces (optional)
1-2 c cubed Potatoes (optional)
3 or 4 large Beets, chopped in large chunks
Fresh Dill, chopped
Salt and Pepper to taste
Sour cream
Brown the beef in several tablespoons of oil and put it aside. Cook the onions and half of the cabbage (1/4 head) in the leftover oil until the onions are clear. Add this to the meat in a large pot. Pour in the beer, the beef broth, and about a 1/2 teaspoon of pepper. I use Knorr's liquid beef broth extract and more beer rather than adding water. This gives more flavor with less liquid. If you use straight broth, cut back on the beer. Simmer this concoction until the meat is tender. It will take an hour to 2 1/2 hours depending on your cut of meat. Chop all the other veggies, and any others that you want to add. There are no rules, just realize that certain veggies will be done earlier than others. Carrots, potatoes and beets take about the same amount of time to cook (about 20 min., depending on how large the pieces are). Add remaining half of chopped cabbage (if desired). It will stay crunchier than the first addition. Skip this if you don't want this texture. The liquid should not quite cover all the veggies you put in. Add more liquid if you think it is necessary, but don't overdo it; this should be a very hearty soup. Simmer until the veggies are to your liking. Remember, the veggies will soften some as the whole mess cools down, so you may want to turn off the heat just before you feel they are just right. Add salt and pepper and minced dill to taste (I usually use a large bunch). This borshch is best if it is allowed to cool, and then re-heated just before serving. It also freezes well. Serve with sour cream and more dill if desired.
Sauerkraut & Meat Soup (Plain Shchi)
Source: http://www.russianlegacy.com/en/go_to/culture/russian_cuisine/plain_shchi.htm
1 ¼ lb Breast Beef
½ lb Breast Pork
2 ½ to 3 ½ c Sauerkraut
½ c Sour Cream
1 Carrot
1 Parsley
2 Onions
2 Potatoes
3 Bay Leaves
4 cloves Garlic
1 T Dill
8 Black Pepper Corns
Pour the beef and ham with boiling water, add an onion, potatoes and a part of roots (whole), boil for 1.5 hours until the meat is half-ready. Then add the sauerkraut and chopped onion, the rest of the roots cut in strips and continue to boil for 1 hour.
Vegetable Borsch
4 each beets
1 each large carrot
1 each parsnip
1 each turnip
2 each celery ribs
2 each onions
3 each peppercorns
2 ts salt
1 ts ground pepper
2 ts fresh dill chopped
Scrub the beets and cut into quarters. Cover with water and cook over low heat until tender, about 1to 2 hours. Cool and pour off the liquid, reserving it. Slip off the peels. Peel and cut up the other vegetables. Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender.
Strain the beet liquid into the vegetables. Shred the beets on a medium grater, and add. Simmer for about 10 minutes and strain into a large pot. To keep the broth clear, do not press the vegetables. Add more beet liquid, pepper and salt. Bring to a gentle boil, then turn the heat low. Taste, the flavor should be tart, mellow, and full. For more tartnes, add fresh lemon juice or vinegar.
Pelmeni
1 1/2 cups flour
2 eggs
1/2 cup water
1/2 tsp. salt
1/2 lb. ground beef
1/2 lb. ground pork
2 medium onions, finely chopped
1 tsp. salt
1/2 tsp. black pepper
garlic to taste
To make the dough, combine the flour, eggs, water and 1/2 tsp. salt. Knead mixture. Let rest for 30 minutes. Mix the ground beef, ground pork, onions, 1 tsp. salt, pepper and garlic together. Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches. Put some of the ground meat mixture in the center of each flat cake (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped "flying saucer."
Boil the pelmeni in salted water for seven minutes, or until they float to the surface. Serve them in soup plates with sour cream or in broth.
Kotmis Satsivi (Roast Chicken with Walnut Sauce)
Cuisine: Georgian, Yield: 4 q
3 to 3 1/2-pound chicken
4 tablespoons of melted butter
1 tablespoon of vegetable oil
1/2 teaspoon of salt
Freshly ground black pepper
Walnut Sauce
2 tablespoons of butter
2 tablespoons of finely chopped onions
3 teaspoons of finely chopped garlic
1 tablespoon of flour
1 1/ 2 cups of chicken stock, fresh or canned
2 tablespoons of red wine vinegar
1/8 teaspoon of cloves, powdered
1/8 teaspoon of cinnamon
1/8 teaspoon of cayenne
1 bay leaf
1/8 teaspoon of powdered saffron
1 tablespoon of finely chopped parsley
1/4 teaspoon of salt
3 ounces of shelled walnuts, pulverized
While the chicken is roasting prepare the sauce. In a heavy 10 to 12-inch skillet, melt 2 tablespoons of butter over high heat. Add chopped onions and garlic, lower the heat and, stirring occasionally, cook uncovered for 3 to 5 minutes, or until the onions are soft but not brown. Stir in the flour, mix to a paste, then pour in the chicken stock. Bring to a boil over high heat, stirring constantly until the sauce thickens lightly. Stir in the vinegar, cloves, cinnamon, cayenne, bay leaf, saffron, parsley, salt and walnuts. Lower the heat and simmer uncovered for about five minutes. Taste for seasoning. Carve the chicken into quarters and arrange them attractively on a deep serving platter .
Pancakes Stuffed with Meat
Source:http://www.tastycooking.com/russia.html
1 ½ c Flour
1 ½ c Milk
¼ t Sugar
¼ oz. Yeast
1 T Butter or Oil
1 Egg
¼ t Salt
Dissolve yeast in 1/4 cup of warm milk (110-115 F) and 1/4 teaspoon of sugar. Let sit till "bulbs" appear (usually 10-15 minutes but sometimes takes longer). Add more warm milk to make 1 cup and gradually mix in 3/4 cup of flour. Wrap up in a towel and put in a warm place to rise. DO NOT COVER THE MIXING BOWL WITH A LID. Make sure the mixing bowl is big enough because the dough will increase 2-3 times. After the dough rises add the rest of the milk and flour, salt, egg, and tablespoon of butter or oil. Wrap up in a towel and let rise for a second time. Check occasionally. Depending on the quality of yeast and milk, the dough may take 1-3 hours to rise.
Preheat the frying pan at medium to high setting. Brush the pan with oil lightly. Too much oil on the frying pan may ruin the first pancake. Immediately after removing a pancake from the pan, put it on a warm platter or pan, brush the upper side with oil and cover with a lid. The inside of the lid should be wrapped in a gauze, any moisture absorbent cloth or towel. It will accumulate excess moisture from the pancakes. Note: covering with the lid and brushing the pancakes with oil will make them more elastic, soft and easier to stuff
Meat Stuffing:
3-4 skinless, boneless Chicken breasts or 1/2 lbs. boiled or Roast Beef
1 average sized Yellow Onion
½ T soy-sauce
½ t Black Pepper
¼ t Dried Dill
¼ t Curry powder
Salt according to taste
Bake, roast or fry chicken or beef. When ready, chop finely (the smaller the better). Chop onion finely. Sauté in oil. Add chopped meat and spices. Keep warm for stuffing. If not being served immediately, wrap pancake in aluminum foil for warming up in the oven before serving.
Easiest Salmon Perok
Source: http://www.geocities.com/tyshee.geo/zoperock.html
2 frozen Pie Crust circles or make your own
2 c hot or newly cooled cooked Rice (do not use instant rice)
1 pint canned Red or King Salmon
Salt and Pepper as desired or needed
1 t Granulated Onion (optional)
1 Egg, beaten
1 medium Onion diced
1 ½ T Butter
Oven 350 degrees
Baking time: approximately 40 to 45 minutes
Place onion and butter in microwave and cook until onions are clear. Mix all ingredients together. Place in piecrust lined pie pan and press down slightly. Cover with top crust and seal. Cut vents, brush canned milk evenly on crust and bake in 350-degree oven until golden brown. Serve with ketchup if desired.
Wheaten Blinis (Red Blinis)
Source: http://www.russianlegacy.com/en/go_to/culture/russian_cuisine/blinis.htm
7 cups Flour
4 ½ c Milk
1 ½ t Yeast
1 ½ t Butter
½ c Cream
2 Eggs
2 t Sugar
1 t Salt
Dissolve half the flour, the yeast and butter in milk and let it rise. Beat up the dough, add the rest of the flour, salt and egg yolks ground with sugar. Beat again, add the beaten egg whites and cream, let the dough rest and then begin to bake.
Basic Raised Pirozhli Dough
Cuisine: Russian , Yield: 4 Dozen
Ingredients
1 pkg active dry yeast
1/4 cup warm water
1 cup milk
8 Tablespoons butter, cut into bits
1 teaspoon salt
2 teaspoons sugar
1 whole egg
2 egg yolks
4 1/2 to 5 cups flour
1 whole egg beaten
Dissolve yeast in warm water. Heat the milk to luke warm and add the butter to it. Stir the milk and butter mixture into the yeast. Add salt, sugar, egg and egg yolks, mixing well. Gradually stir in enough flour to make soft dough.
Turn dough out onto a floured board and knead it lightly until elastic. place in a greased bowl, turning the dough to grease top, and cover with a clean towel. Let rise in a warm place until doubled in bulk, approx 1 1/2 hours.
Punch dough down and divide into 48 balls of equal size. On a floured board roll each ball out to a circle 3 1/2 inches in diameter. Place a heaping tablespoon of filling on each circle, then press firmly to seal. Gently shape the pies into elongated ovals. Place the pies seam side down on a greased baking sheet. Cover and allow to rise until doubled in bulk, about 40 min. Preheat oven to 350 degrees f.
Brush each pie with the beaten egg. Bake for 20 minutes, or until golden.
Kasha (Millet porridge)
Source: http://rwstore.50megs.com/vodka/casha.html
1 c Millet
1 c Water
2 c Milk
1 T Sugar
½ t Salt
2 T Butter
1 Egg
Put some millet into the pot. Pour the mixed hot milk and water. Add salt and sugar according to taste. Cook 10-15 minutes. Beat up an unboiled egg and put it into casha. Cover and bake at 435F (225C) for 20 minutes. Serve it with melted butter.
Berry Kissel
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups water
5 cups blackberries
4 cups raspberries
1/2 teaspoon fresh lemon juice, or to taste
Whisk in sugar, cornstarch, and salt until combined well. In a saucepan simmer water and 1/8 cup each type of berry 2 minutes. Drain mixture in a sieve set over a bowl, reserving liquid. Transfer cooked berries to a large bowl and stir in remaining fresh berries.
Gradually whisk reserved hot liquid into sugar mixture until smooth. Transfer mixture to pan. Bring mixture to a boil, whisking, and simmer, whisking, 3 minutes. Immediately pour mixture through sieve into berriesand stir until combined well. Stir in lemon juice. Chill kissel, covered, at least 2 hours, or until cold.
