Friday, July 29, 2005

Blinis 1


½ cup flour
½ tsp baking soda
½ tsp citric acid
1 tsp sugar
¼ tsp salt
3 eggs
1/2 qt milk
3 tbsp olive oil (or other vegetable oil


Mix everything, except for 1 tbsp of oil, in the dough. Blend well.
The dough has to not be thick.
Note: If the dough is too thick, add more milk and mix well; if the dough is too thin, add 1 tbsp flour, mix well, and evaluate, if it is necessary to add more flour.

Pour 1 tbsp oil on a skillet, heat it on medium-high.
When the oil starts hissing, add 1 measure spoon of the dough to the skillet, and rock the skillet lightly to distribute dough on the skillet bottom evenly.
Cook for about 1-2 minutes, until the surface of the “blin” is covered evenly with small holes.
Cover the blin, cook for 30 seconds - 1 minute, and place the blin on a warm plate.
Repeat until the dough is done.
Serve with butter, honey, sour cream, syrups, or any of your favorite fillings.

Friday, July 22, 2005

Red Caviar on Crackers

Russian Cuisine: Red Caviar of Crackers
This recipe is adapted to the modern products available in the United States and Western Europe.

1 can of red (salmon) caviar (available in any East European or Russian ethnic food store for ~$6-8)
~1 dozen crackers (I prefer Breton Multi-grain or Original)
Butter or spread (optional)

Russian Cuisine: Red Caviar of Crackers Plate
Put the crackers in one layers on a large flat plate. Put a very thin layer of butter or a spread on the crackers. Using a teaspoon, put about an equal quantity of caviar on each cracker. Serve immediately or chilled. Goes with Champaign (including non-alcoholic) or as an appetizer.

Low-fat version: don’t use butter or spread. Butter is only necessary to prevent crackers from getting wet and soft from the caviar. Prepare only the amount that will be consumed in about an hour.

Saturday, July 16, 2005


Ingredients for 8:

1 large green cabbage (Savoy or another cabbage is very good too)
1 lb meat
½ lb rice
2 onions
2 medium carrots (optional)
1 cup broth
1 cup sour cream
1 tbsp any vegetable oil
5 tbsp tomato sauce (optional)
Greens, salt, and spices on taste

Grind the meat. Boil the rice until ready.
Cook shredded carrots and thinly cut onions in 1 tbsp oil (vegetables have to keep their color.) Cool rice and carrots with onion, mix them together with the meat in a large dish, add greens and spices, and mix well.
Bring 1 gallon water to boil in a large deep pan, and place the cabbage in the pan.
Boil for 2-3 minutes, cut and takeout the upper cabbage leaves, trying to keep them from braking.
Repeat until the cabbage leaves are too small to cover some filling. Cool the leaves.
Place a leaf on a board, place 1 tbsp of filling in place, where leaf stem is bold, wrap the filling with a leaf, then wrap with thread to keep “golubets” from braking.
Repeat while leafs and filling not finished.
Heat the skillet to medium with 1 tbsp vegetable oil;
Place “golubtsi” on the skillet and cook for about 3 minutes per side.
Pour ½ cup of water in a large pan, bring to boil, place the “golubtsi” in the pan, and pour sour cream, or mix of sour cream and tomato sauce over them.
Steam for about 45 minutes on the low heat, stirring sauce in pan. Cover upper “golubtsi” for even ready.

Serve with sauce from the pan and fresh bread.

A little bit about this dish:
An extremely convenient peculiarity of “golubtsi” is the flexibility of the recipe.
First, you can use any kind of cabbage, which is tender enough after short boiling to be the “envelope” for the filling. In southern regions of Russia, people used grape leaves (the dish is called “dolma”) or rhubarb’s tender leaves. Some people use whole sauerkraut leaves.

Second, you can use different fillings: mix different grain (optional,) different vegetables (optional,) and different meats (optional) .

Saturday, July 09, 2005

Country bread with greens

Ingredients for 2:

½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1 egg
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)


Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.
Cut greens; knead the dough for 5 minutes with olive oil and greens. Set aside for 10 minutes, then divide the dough into two equal parts and make two oval-shaped breads.
Heat the oven on 390F-410F. Place breads to a greased baking sheet, let stand for 20 minutes.
Beat egg, and grease with it upside of the bread, and sprinkle with the caraway seeds.
Bake for 0-40 minutes.
Note: To check, if the bread is ready, tap its bottom. Ready bread sounds like it is empty inside.

Tuesday, July 05, 2005

Green schi

½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Bring broth or water to boil.
Wash, peel, and cut potatoes into small cubes, add to water (if you like carrot in your soup, wash, peel and grate it, and add together with the potato). Peel and cut onions by thin slices. Cook on low-medium heat for 15 minutes. Wash and cut sorrel leaves, add to soup, turn off the heat.
Serve immediately with ½ egg and 1 tbsp of sour cream (add salt on your taste.)