Russian Cuisine

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  Boiled Tongue with Spices


1 tongue
1 tablespoon marjoram or savory
1 tablespoon dry dill
1 tablespoon dry basil
8-10 hot peppercorns
1 head garlic
200 g carrot (rinsed, peeled and coarsely chopped)
100 g onion (peeled, chopped into halves or 4 pieces)
100 g root parsley (rinsed, peeled and chopped)
8-10 crushed black peppercorns
1-2 bay-leaves

Rinse the tongue well, scraping it with a knife. Pour boiling water over the tongue and rinse it again. Place the tongue into the boiling salted vegetable broth and boil it with the vegetables until it is ready. Then take the boiled tongue out of the broth and remove the thin skin. Dip the tongue into the vegetable broth and roll it in spicy mixture, which is made in the following way: chop the dry greens very finely, grind the black peppercorns coarsely. Peel the garlic and chop it very finely. Mix well. Wrap the tongue thickly coated with the spicy mixture in an aluminum foil and put it into the refrigerator. Serve the boiled tongue cut into pieces as a cold snack. You may also heat it and serve with a garnish as a second course.

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  Russian sauce with Pickles


1 c broth or water .
1 tb flour
1 tb butter
1 c fish broth .
1 c pickle marinade
1 c dry white vine .
1 ea parsley root
1 ea celery root .
7 ea pickled
8 ea olives
sault to taste

Melt butter in the pan, stir in flour quickly and cook on low heat until the red colour.Dissolve it in broth, add salt to taste and cook for 20 minutes. Add drained pickle marinade and vine. Remove seeds from pickled cucumbers, cut into long strips, scald. Add finely chopped roots, mushrooms, boneless olives to cucumbers. Pour over broth and boil for 15-20 minutes. Pour into the vine liquid. Cook until dense, add a little flour if needed. Serve hot to sturgeon, stellate sturgeon, sterlet.

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  Vegetable Paste with Red Beet and Prunes


500 g red beet
300 g onions
300g prunes
100 g raisins

Rinse the red beet, peel it and grate coarsely, add a glass of water and stew covered over low heat. Peel the onions, chop them finely and saute in vegetable oil. Rinse and boil the prunes. Rinse the raisins, pour boiling water over them and let them get cold. Grind the vegetables and fruit in a meat-grinder and mix well.

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