Saturday, May 30, 2009

Quick-Brined Tomatoes

Ingredients:

12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
5 peppercorns
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)
Water

Method:

Prepare a standard 1/4 gallon glass can (wash and dry).

Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.

Remove the skins and stalks (if you’re cooking with campari tomatoes, or just remove the skins if using cherry tomatoes).

Place them in the can. Pout cold water over them to fill can, then sift all the water into a small saucepan.

Put all of the salt, sugar, peppers, and bay leaves into the can, and bring to boil.

Boil for about 2-3 minutes, then cool, add vinegar to the brine, and pour everything, leaves and peppers included, into the can with the tomatoes.

Cover, leave for 24 hours at room temperature or for 48 hours in a refrigerator, and serve as an appetizer.

Saturday, May 23, 2009

Halvah from Sunflower Seeds

Ingredients:
 
2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water 

Method:  

Grate sunflower seeds.

Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.

Then, mix flour and grated seeds well, and grate them together once more.

Mix oil, water, and sugar in a saucepan, and bring to boil. Boil until the sugar dissolves with low heating (about 5 minutes), then pour this syrup over the flour-seeds mix, and mix well until an even consistency is reached.

Place in a refrigerator until the halvah turns hard.

Slice and serve with black, white, or green tea.

Saturday, May 16, 2009

Cold Beet Soup with Mushrooms

Ingredients:

2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
Dill
1.5 L Kvas
Ground horseradish
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best

Method:

Cut the mushrooms into thin pieces, boil to readiness.

Cut beets into small pieces and boil them, add them into the mushroom broth (without the beet broth).
Сut the cucumbers, mushrooms, onions, and dill into small pieces.

Add salted cucumbers, green onions, mushrooms, dill, salt, and ground horseradish into the broth.

Pour the cold kvas mixed with the beet broth over the mix.

Note:
You can add cabbage or cucumber brine with the beet broth.

Let cool.
Serve with sour cream and a boiled egg.

Saturday, May 09, 2009

Lent Chebureck

Ingredients:

500 g (1 1/8 lb) flour
0.5 L (1/8 gallon) warm water
1 cup vegetable oil
Salt and pepper on taste

Fillings of your choosing may be, but aren’t limited to:

1. Ground, boiled, or fried mushrooms with fried onions
2. Simmered sauerkraut with fried onions
3. Fried ground carrots with fried onions
(Fried onions are a necessity for this to be Lent Chebureck)

Method:

Add the flour, salt, and pepper into the lukewarm water, and knead the dough (it has to become stretchy).

Roll pieces of dough into very thin circles about 20 cm (about 8 inches) in diameter.

Put the filling on one half of the circles, cover with other half, and press the edges to seal.

Poke a hole in the top with a fork, and fry in a pre-heated skillet with vegetable oil until readiness.

С Днем Победы!

Saturday, May 02, 2009

Sour Schi

Ingredients:

2 lb sauerkraut
1 carrot
2 onions
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
10 peppercorns
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste

Method:

Soak the mushrooms for 2-3 hours.

Drain sauerkraut, cut into small cubes.

Peel carrots and onions, and cut into small cubes, or grate them.

Place sauerkraut, carrots, and onions in a large saucepan, pour 1 cup water, and simmer under a lid for about 1-1.5 hours, until the cabbage becomes mild.

At the same time, bring 1 liter of water to boil, add soaked mushrooms, and boil for about 1 hour, or until the mushrooms become mild.

Then, drain the mushrooms (keep the mushroom broth), cut them into thin strips, and stir-fry with 1 tbsp vegetable oil and ground parsley root, or with cut parsley greens, for 2 minutes.

After that, pour the mushroom broth into the saucepan with simmered vegetables, bring to boil, and add the fried mushrooms.

Fry the flour on a dry skillet, and add mushroom broth into the skillet, stirring constantly.

Continue until a thin sour cream consistency is reached.

Place this mix in the saucepan with the vegetables and mushrooms, stir well, add salt and sugar on taste, and bring to boil.

Remove heating, let sit for about 1 hour under a lid, and serve.