Saturday, September 30, 2006

Chahohbili (Georgian-style Chicken)

Georgia means Georgia in the Caucasus, a former part of the Russian Empire and the Soviet Union.


4 lb chicken
¼ lb butter
2 lb onions
2 large tomatoes
1 large sweet red pepper
4 tbsp tomato paste
½ hot chili pepper
Salt on taste

2 bunch Italian parsley
1 bunch coriander greens
3 cloves garlic
Hot pepper on taste
Salt on taste


Melt butter in a deep non-stick saucepan.
Peel onions, and cut into small cubes.
Put onions in the saucepan, and simmer with very low heating for about half an hour (do not fry!), until the onion turns mild and transparent.
Cut chicken parts in the saucepan, and turn heating to low medium. Fry until the chicken is ready, stirring often.
Peel tomatoes, and grate.
Remove seeds from the sweet pepper, and grate.
Grate hot pepper.
Add the grated tomatoes, tomato-paste, grated sweet and hot peppers into the saucepan.

Simmer stirring some times until vegetables are ready, add salt, and stir.

Cut parsley, coriander, and garlic into small cuts. Mix greens with pinch of salt, and CRUSH IN A MORTAR (this is essential!)
Add the mix from the mortar into the saucepan, mix well, then bring to boil, and remove heating immediately after that.
Serve hot with fresh bread.

Saturday, September 23, 2006

Zrazy with eggs


1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil

For stuffing:
1 hardboiled egg
1 small bunch parsley greens


Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

To make Zrazy, take a piece of ground meat with wet hands, make it flat. It has to be about palm sized.
Put 1 teaspoon of the stuffing in the center, and pinch the edges.
Shape an elongated cutlet, and roll it in breadcrumbs.

Preheat a skillet, put Zrazy on it, and fry from all sides for 2 minutes.

After that, set low heating, and cook until ready, for about 15 minutes.
Serve with your favorite garnish.

Saturday, September 16, 2006


This Russian dish came from Poland.


2 lb cabbage
1-2 lb sour cabbage
1 lb boneless pork
½ lb veal
½ lb smoked sausage
2 tbsp margarine
2 bay leaves
3 tbsp dried porcini
1 large shallot onion
2 tbsp prune preserves
½ cup Madeira vine


Peel onions, cut into small cubes, and fry in a large saucepan with margarine for 2 minutes. Put pork in the skillet, cover with lid, and simmer for 15 minutes, turning occasionally. After that, take the meat out, and cut it into small cubes.
Cut cabbage into small cuts, add salt, and put it in a second, large saucepan in boiling water.
Boil until half-ready (35 minutes), add veal, cut into small pieces, cover with lid, and simmer for 2 hours with low heating. Put sour cabbage in a third saucepan, add bay leaves, mushrooms, pour cold water over it, and boil with low heating until ready.
Then, put all the ingredients in the large saucepan, and mix well. Cut smoked sausage into cubes, put in the large saucepan, then add salt, pepper, and prune preserves into the saucepan, mix very well, and simmer for 2-3 hours. Add hot water if necessary.
In the end, bigos has to not be thick, so let the water evaporate.
Turn heating off, add wine into the saucepan, and mix well.

1. You can add other kinds of meats, sausages, and other meat products; the more variety, the better.
2. You can freeze bigos in a refrigerator in portions, and re-heat them when necessary.

Saturday, September 09, 2006

Potato fried pies


1 lb peeled potatoes
3 eggs
1 peeled shallot onion
1 medium peeled carrot
3 tsp vegetable oil
½ lb mushrooms
½ lb ground pork, or ground beef, or mix of ground pork and ground beef


Boil potatoes until ready, then drain and grate.
Cool until it is warm, add eggs, and blend.
Fry ground carrots and onions until carrots are mild.
Fry ground meat until the color changes, mixing thoroughly.
Fry ground mushrooms until they soak up their own juice, with low heating.
Use 1 tsp oil for every skillet.
Mix fried ingredients together, add salt and pepper on taste, and mix once more time thoroughly.
Make round "pancakes" from potato dough.
Take 1 piece of the potato dough by a wet hand, make flat, and put 1 tbsp of vegetable-mushrooms-meat mix, cover with a second piece of potato dough, and press the edges together.
Roll pie in breadcrumbs.
Fry in a fryer for 3- 4 minutes, or on a skillet with vegetable oil.
Serve with pickled vegetables and sour cream.


You can use ingredients for stuffing, and other vegetables, or vegetable mix, for dough.

Saturday, September 02, 2006

Buckwheat pancakes


1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.


You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)

Fish in beer dough

Ingredients for 2:

1 lb fish fillets without skin and bones
2 eggs
½ cup beer
4 tbsp vegetable oil


Make dough from the breadcrumbs, beer, eggs, and salt.
Pre-heat a fryer or a deep skillet with 4 or more tbsp vegetable oil.
Cut fillets to medium-size pieces, dip every piece in dough a couple times.
Fry for about 4 minutes in a fryer, or 4 minutes per side in a skillet.
Drain on paper towels, and serve with your favorite garnish and dip.