Saturday, April 26, 2008

Cholodnik - Cold Soup

This is cold soup for hot weather.

Ingredients:

1 large beet root
3 medium boiled potatoes
5 hardboiled eggs
0.75 lb boiled non-fat meat
4 medium cucumbers or 2 English cucumbers
1 bunch of radish
1 bunch of green onions, Italian parsley, and dill

Method:

Boil a peeled beetroot until it’s ready in 1 gallon water, and keep this water after boiling.
Grate the beet and radish on a medium grater.
Peel boiled potatoes and eggs, and cut into medium cubes.
Cut green onions, dills, parsley, and mix them together.
Cut a meat into medium cubes.
Mix potatoes, eggs, beets, radish, eggs, and meat together in a deep dish, cover, and set aside.
After boiling the beets, add lemon juice and salt to cold water (decoction), to get a nice lightly sour taste.
To serve 1 portion, put 0.5 cup mix of vegetables, eggs, and meats in a serving dish, pour 1 cup of that water, sprinkle with 1-2 tsp greens mix, and put 1-2 tbsp sour cream, then mix all together in a serving dish.

Happy Easter!

Saturday, April 19, 2008

Drachena

Ingredients:

For potato dough:

5 large potatoes
1 medium shallot onion
1 egg
1 tsp sour cream
Salt and pepper on taste

For stuffing:

Fried onions, or fried mushrooms, or fried ground meat or fish, or cooked vegetables on your taste

Method:

Peel onions and potatoes.
Grate onions on a medium grater, and after that grate the potatoes with the same grater.
Mix all ingredients for the potato dough.
Pre-heat a large skillet with 2 tbsp vegetable oil.
Place 1 tbsp of the dough on the skillet, place 1 tbsp of stuffing over it, and pour 1 tbsp of dough over the stuffing.
Continue while you have place on the skillet.
Then turn heating to low, and cook drachenas for about 5-7 minutes. Then flip all the drachenas and cook for another 5-7 minutes.
Serve 3-5 per portion with tomato sauce, sour cream, melted butter, or kefir, ground garlic, and dill weed mix.
Note:
You can make 1 large drachena, skillet sized, but you have to be careful turning it.
In this case, you have to slice it into portions when it is ready.

Lazy variation:
Mix all ingredients for dough and for stuffing together, place in a greased with margarine baking shape, and place in a pre-heated to 350 F oven for 15-20 minutes.

Saturday, April 12, 2008

Zapekanka with Pasta and Mushrooms

Ingredients:

1 pack any pasta
1 lb mushrooms
1 large onion
0.25 lb margarine or butter
0.25 lb breadcrumbs
0.25 lb cheese
2 eggs
0.5 cup milk
Salt and ground black pepper on taste.

Method:

Wash mushrooms, drain, then grate them, and cook in a skillet with margarine or butter stirring occasionally.

Peel and grate (or cut into very small cubes) onions, and cook them in another skillet with 2 tbsp of margarine, until the onions turn golden.

Mix the mushrooms, onions, greens (optional) and black pepper (optional).

Boil pasta until readiness, drain, and mix with 2 tbsp margarine or butter.
Pre-heat an oven to 380 F(173 C).
Grease an oven-safe dish with margarine, sprinkle the bottom and sides with bread crumbs, and place half of the pasta as a layer in this dish.

Place all mushrooms-onions mix over pasta layer.
Place the other half of the pasta over this mushrooms-onions layer.
Sprinkle with breadcrumbs, ground margarine, and ground cheese.

Blend milk and eggs.
Pour this mix over the ground cheese, and place the dish in the oven for about 20-25 minutes.

Saturday, April 05, 2008

Potato Pies with Cabbage

Ingredients:

1 lb potatoes
0.5 lb cabbage
1 medium onion
1 stick margarine or butter
2 eggs
0.5 cup flour
Salt and ground black pepper on taste

Method

Peel potatoes, boil in lightly salted water until done, and grind.
Knead dough from potatoes, egg, flour, and salt on a floured surface, then roll out and cut into pieces.
Make flat rounds. Shred cabbage, sprinkle with salt, and let stand.
Place on a deep skillet with melted 0.5 stick margarine (or butter), stir, cover with a lid, and stew until reardiness.
Chop onion finely, and cook on a skillet with 1 tbsp margsrine until color turns goldish.
Stir together onion and cabbage, add salt and pepper, and stir in egg.
Cool down the filling.
Put a spoonful of filling in the center of a rounds, pinch the edges, and fry in melted margarine for about 3-4 minutes per side.