Saturday, June 28, 2008

Meat Okroshka – Cold Soup

Ingredients for 4:

5 cups not sweet rye kvass
½ lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion


Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.
Grate eggs, or just divide into halves.
Mix all of the dry ingredients.

Note 1: You can keep the mix in a refrigerator for 8-10 hours.
Put 1/4 the mix in an every serving bowl, pour 1 1/4 cup kvass over the mix.
Add 1 tbsp sour cream per serving.
Serve with mustard and dill greens.

Note 2: Another variation is to mix all of the vegetables, and put them in serving bowls, cut the egg whites, and blend the egg yolks with mustard, sugar, 1 tsp sour cream, and then mix with kvass, and pour this over the vegetables.

Okroshka ("soup with crumbles") looks unusual, but it is very refreshing and very popular in Russia since ancient times, and every housewife cooks it in hot summer days.
Like any popular dish, it has a plenty of variations, for example, with or without meats, or with beetroot juice or not, and so on.

Saturday, June 21, 2008

Brussels Sprouts Soup-Puree

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)


Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.
Mix well, and add salt and butter on taste.
Serve immediately.

Saturday, June 14, 2008

Sweet Plov


1 cup rice per portion
7 tbsp butter
tsp salt
lb white raisins
4 large onions
0.5 lb dried pitted apricots (kuraga)
0.5 lb dried pitted plums
1 lb boiled chicken breast


Soak raisins in warm water.
Boil rice in salt water to readiness, then drain. Put 1 tbsp butter on the bottom of a medium saucepan, put the rice over it, and pour 2 tbsp melted butter over the rice.
Cook with very small heating for about 35 minutes.
Put 4 tbsp butter in a deep skillet, and melt.
Peel and cut onions into rings, and put in the skillet. Fry for 3-4 minutes, stirring occasionally. Put the drained raisins, dried apricots and plumes in the skillet, cook for 3-5 minutes.
Cut the boiled chicken breasts into strips, put into the skillet, stir well, and cook for 25 minutes with very small heating.
Do not stir often because the ingredients should not become blended.
To serve, put a rice portion on a serving plate, pour a portion of the meat with sauce over the rice, and serve.

Saturday, June 07, 2008

Apple Pancakes


1 cup apple puree
0.5 cup wheat flour
0.5 cup sugar
2 oz melted butter or margarine
0.5 tsp salt


Mix all ingredients; allow sitting for 1 hour at room temperature, and cooking pancakes as usual.