Russian Cuisine

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  BRAISED CABBAGE

Ingredients

1/2 pound bacon strips, cut into l-inch pieces
2 carrots, cut into 1/8-inch slices
2 onions, cut into 1/8-inch slices
1 parsley root, cut into 1/8-inch slices
1 firm head of green cabbage (2-2 1/4 pounds)
l 1/4 cups fresh or canned beef
Sal

Method
Render the bacon in a large skillet over low heat for about 5 minutes. Discard the bacon strips. Add the sliced vegetables to the rendered fat and saute over moderate heat, stirring several times, for about 5 minutes, or until the onions are transluc

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  BRAISED RED CABBAGE

Ingredients

2 tablespoons unsalted butter, in all
1 medium onion, finely chopped
A piece of celery root, 2 inches square and 1 inch
1 parsley root, thinly sliced
1 firm head of red cabbage
(2-21/4 pounds), shredded cup fresh or canned beef
Salt to taste


Method
In a small skillet, melt 1 tablespoon of the butter, add the onion, and saute over moderate heat for 7-8 minutes, or until limp and translucent. In a 3-quart Dutch oven or other heavy pot, melt the remaining butter, add the celery and parsley roots,

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  Eggplant Dip

Ingredients

1 onions
1.5 tbs. vegetable oil
1 tomato
salt
pepper
0.5 lemon
0.5 head of garlic


Method
Eggplant preparation: Boil or bake eggplant, remove skin and mince the inside. Mince and lightly fry tomato and onion. To minced eggplant add: tomato, onion, salt, pepper, vegetable oil, lemon and a bit of vinegar. For sharp, spicy taste, add 0.5 a minced head of garlic. Add lemon and let cool. Serve on bread or as a dip.

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  RUSSIAN BAKLACZAN

Ingredients

1 Eggplant
1 Onion -- diced
3 tb Olive oil
1 Green pepper -- diced
1 lb Mushrooms
10 oz Carrots, frozen
1 cn Tomato paste
1 tb Brown sugar
1 tb Vinegar
1 t Salt,Peppe,Garlic salt,Black olives


Method
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold.

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  Staffed Cabbage with Rice (Vegetarian Golubtsy)

Ingredients

White cabbage- one big head
rice - 1 cup; carrots- 0.5 lbs. (230 g)
2 chopped onions (about 0.5 cup)
fresh mushrooms- 1.1 lbs. (500 g) or dried mushrooms - 0.11 lbs. (50 g)
salt - 0.25 teaspoon
butter - 3 tablespoons
1/8 teaspoon ground black pepper
sour cream - 1 cup (or by taste)
eggs and parsley - optional (by taste).


Method
Cook rice and drain it. Boil mushrooms for 15-20 minutes, cut them into small cubes and fry in butter for 10 minutes. Add carrots and onions cut into small cubes and simmer for 10 minutes. Mix with cooked rice, adding salt and black pepper. Optional: boiled chopped eggs and parsley can be added. Boil whole head of cabbage for 20-25-minutes. Peel off leaves. Flatten them out. Put each leaf the inner side up. Place one tablespoon of prepared stuffing in the center of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Add water or broth, covering the bottom of the pan. Spread butter on top of each piece. Heat oven to 250 degrees Fahrenheit (140 degrees Celsius). Bake golubtsy for an hour. Served with seam down, in a deep plate. Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3

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  WHITE BEANS

Ingredients

11/2 cups dried white beans (lima or Great Norther
2 carrots, scraped
1 medium onion, stuck with 2 whole cloves
1 bunch of mixed parsley and celery leaves, tied w
1 teaspoon caraway seeds
Salt
1 tablespoon freshly squeezed lemon juice (option

Method
Place the beans in a heavy 3-quart saucepan, cover with cold water, and add 3 cups more water. Bring to a boil and cook for 2 minutes, uncovered. Remove from heat, cover, and let sit for 1 hour. Place the carrots, onion, parsley and celery leaves, a

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