Saturday, March 31, 2007

Beet salad

Ingredients:

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil

Method:

Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.
Sprinkle with citric acid and salt, and stir fry for 5 minutes on medium heating.
Serve warm or cold.

Saturday, March 24, 2007

Vegetable pancakes – common recipe

Ingredients:

1 lb vegetables (boiled in milk pumpkin, carrot, any cabbage, fresh or boiled potatoes)
2 eggs
½ cup buttermilk
1 tsp sugar (or more, for sweet pancakes)
1 tsp salt
Flour, to get thick sour cream dough’s consistency
Pinch of baking soda
4-5 tbsp vegetable oil

Method:

Make vegetable puree, or grate fresh vegetables.
Add eggs, salt, sugar, soda, and buttermilk, mix well.
Add flour, and make dough with a thick sour cream consistency.
Pre-heat large flat skillet with 1-2 tbsp vegetable oil, place some dough portions on the skillet, and fry for 4 minutes per side with the medium heating.
Repeat until running out of dough.Serve hot with sour cream, or add them as a garnish to any meat.

Saturday, March 17, 2007

Country Mushroom Soup

Ingredients:

0.5 cup dried mushrooms
1 cup pearl
6 medium potatoes
2 shallot onions
2 medium carrots
6 garlic cloves
3 tbsp vegetable oil
3 bay leaves
Dill on taste

Method:

Soak pearl in 3 cups water for 1 hour, then bring to boil, and boil for about 40 minutes, or until it is ready.
Grate mushrooms, put them in a microwave-safe dish, add 2 cups water, and cook for 10 minutes. Or, you can boil them on a top-oven for 40 minutes.
Peel and cut potatoes into medium cubes.
Place potatoes, drained pearls, and mushrooms, with their broth, in a large saucepan, add 1 qt hot water and half of tbsp salt, and bring to boil.
Continue to boil for 30 minutes.
Meanwhile, peel and grate garlic, onions, and carrots, and fry them stirring with 3 tbsp vegetable oil, for 3-4 minutes on a medium skillet.
Put everything from the skillet into the saucepan, mix well, and boil together for 5 minutes.
Then, turn off heating; add bay leaves and dill in the saucepan, and let sit under a lid for 10 minutes.
Serve with sour cream.

Saturday, March 10, 2007

"Boyarin" Salad

The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste

Method:

Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/4/ 1/8 , for example – it depends your guests appetite).

Saturday, March 03, 2007

Southern Solanka – Soup

Ingredients:

1 lb boneless beef
2-3 cups meat broth
1 garlic clove
2 shallot onions
2 medium pickled cucumbers
2 tbsp tomato-paste
0.25 cup wine
2-3 tbsp vegetable oil
Salt, pepper, some Italian parsley stalks

Method:

Cut beef into medium cubes, peel and cut onions into small cubes.
Fry in a skillet with vegetable oil. Put the meat in a medium saucepan, add tomato-paste.
Peel cucumbers, cut them into small cubes, and put in the saucepan.
Put garlic in the saucepan, pour wine, and pour meat broth. Add salt and pepper.
Cover saucepan with lid, and boil with low heating for about 40 minutes.
Pour parsley greens in serving plates.