Russian Cuisine

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  BREADED CAULIFLOWER

Ingredients

1 head cauliflower (1 1/2 pounds)
5 1/4 teaspoons salt, plus additional salt to tast
1 teaspoon sugar
3 tablespoons unsalted butter, in all
3 eggs, lightly beaten
1 cup bread crumbs


Method
Soak the cauliflower in cold salted water to cover for 10 minutes. Drain, trim off the leaves, and break the cauliflower into 2-to-3-inch florets. Bring 4 quarts of water to a boil in a large pot, add 51/4 teaspoons salt and the sugar. Place the caul

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  Golubtsy

Ingredients

4 3/8lb Cabbage
1c Millet
1 3/4oz Salt Pork
2 Carrots
1 Onion
2tb Flour
4tb Tomato Paste
8tb Sour Cream
2tb Butter
2c Water
Hot Peppers, Salt to taste


Method
Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine and saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thouroughly with your hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve. SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato paste and the sour cream and some of the broth from the millet. ALTERNATIVE: Put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325 F for about an hour

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  RED CABBAGE SALAD

Ingredients

1 marinade
1 pound red cabbage, cored and cut into julienne s
1 tablespoon olive oil


Method
Combine all the marinade ingredients except the olive oil in a 2Y2- quart saucepan, bring to a boil, and add the cabbage. Return to a boil, lower the heat, and simmer the cabbage for 10-15 minutes, or until tender but not mushy. Drain and chill. Disc

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