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  Mushroom Paste with Eggplants

Ingredients

500 g fresh mushrooms
500 g egg-plants
500 g tomatoes
200 g onions
100 g parsley (roots)
200 g vegetable oil
salt to taste


Method
Sort out the mushrooms, rinse them, chop finely and boil in salted water. Saute the boiled mushrooms in vegetable oil. Chop the eggplants finely and leave them in some salted water for 2 hours. Chop the parsley, onions and tomatoes finely. Saute the vegetables in vegetable oil, blend with the mushrooms and boil the mixture in a saucepan for 20 minutes. Sprinkle with salt to taste.

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  Mushroom Paste with Leek and Scorzonera

Ingredients

500 g fresh mushrooms
500 g whited stems of onions
500 g roots of scorzonera (black salsify)
500 g tomatoes
vegetable oil
salt to taste


Method
Chop the mushrooms finely and boil them in salted water. Put them on a sieve, then saute in vegetable oil. If you take field mushrooms, then you should saute them without boiling. Shred the scorzonera, leek and tomatoes finely. Saute all the vegetables in vegetable oil. Blend them with the mushrooms and place the mixture in a saucepan. Sprinkle with salt and boil for 20 minutes.

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  Mushroom Paste with Vegetable Marrows

Ingredients

500 g fresh field mushrooms
500 g vegetable marrows
500 g tomatoes
500 g parsnip (roots)
500 g onions
200 g vegetable oil
salt to taste


Method
Sort out the field mushrooms, rinse and chop them finely. Saute in vegetable oil. If you take other sorts of mushrooms (forest ones), you should boil them first, then chop them finely and saute. Peel the onions and roots, rinse and shred them. Chop the fresh vegetable marrows and tomatoes finely. Saute the vegetables in vegetable oil, blend them with the mushrooms and boil in a saucepan for 20 minutes. Sprinkle with salt to taste.

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