Russian Cuisine

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  Baked Pork Stuffed with Quince

Ingredients

2-3 kg pork (shoulder, ham)
1kg quince


Method
Cut small pockets evenly into the large chunk and stuff them with pieces of quince, adding salt and black ground pepper. Cover the stuffed piece of meat with 2 sheets of aluminum foil and place it in the oven preheated to 150 degrees C. Cook for 2-4 hours. Also goes for fresh beef or pork

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  Cutlet in Klyar (a mixture of flour and eggs)

Ingredients

fresh pork, lamb or beef
fresh strained lemon juice
pepper to taste
finely chopped dill
finely chopped dill
100gr beer
1 egg
50 g flour


Method
Beat the meat with a wooden hammer, pour it with the fresh strained lemon juice, sprinkle with pepper, roll in finely chopped dill, dip in the klyar and fry in the vegetable oil on 2 sides. For klyar: Combine beer, egg, flour and whisk well. Serve with oranges, grapefruits, fruit, vegetables.

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  Holiday Meat

Ingredients

1 chunk pork, beef or mutton – 2-3 kg
100 g water
1 head garlic
1/2 tea spoons ground black pepper
1 tea spoon salt


Method
Peel the cloves of the garlic, crush them, pour water, stir in the ground black pepper and salt, and set aside for 30-60 minutes. Lard the mixture into the meat evenly. Coat the meat with the same mixture. Preheat the oven to 200 degrees C, cook the meat until golden brown. Reduce the heat to 160 degrees C and cook, constantly pouring in the juice. In case you don’t have the flesh of the required size, you may use a few separate larded pieces arranged side by side.

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  Home-Made Sausage

Ingredients

1 kg pork
200 g pork fat/lard
1 kg beef
100 g garlic
10 g ground black pepper
50 g cognac/brandy
salt to taste


Method
Remove intestines/entrails, rinse, turn inside out, clean thoroughly. Rinse again and keep in pickle till using. Rinse the meat well and chop it finely. Peel and crush the garlic. Chop the lard/fat into small cubes. Combine the meat, lard/fat, and garlic. Stir in the brandy, pepper and salt. Mix well and keep the mixture in a cold spot for 5-6 hours. Then stuff it into the intestines. Bind the intestines with a coarse thread to form sausages. Tie up the ends to make a circle. Pierce the sausages with a fork. Place them in a baking dish and bake in an oven.

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  Meat Cutlets with Vegetable Marrows

Ingredients

500 g meat
200 g vegetable marrow
100 g onion
1 table spoon semolina
salt, pepper – to taste


Method
Peel the onion and grind with the meat. Rinse the vegetable marrows, peel and seed them and grate finely. Combine it all with semolina, sprinkle with salt and pepper. Form it into cutlets, roll in bream crumbs and fry in vegetable oil. The inside of the cutlets is pink, not gray.

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  Minced Meat with Greens Roulette

Ingredients

1 kg minced meat
2 table spoons semolina
300 g beet tops
100 g fresh coriander
1 head garlic
ground black pepper to taste
salt to taste


Description
This is a particularly tasty and nourishing dish that is easy to cook. Its main virtue is that meat that is cooked with vegetables soaks in spicy juices and becomes soft and fragrant, as well as enriched with vitamins, minerals and other bio-active substances. Such meat dishes are served both hot and cold.

Method
Rinse the fresh beet tops and coriander in cold water. Peel the garlic. Sprinkle minced meat with salt and pepper to taste, add semolina, mix well and lay flat on an aluminum foil sheet coated with vegetable oil. Place beet tops, coriander, crushed garlic over the 2 cm thick layer. You may also add chrushed walnut kernels. Roll it up, cover with an aluminum foil and bake the dish in the preheated oven.

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