Russian Cuisine

Main dishes
  Syrniki with Potato

1 pound cottage cheese
1 1/2 pounds potato
1 egg
4 tablespoons butter
2 1/2 tablespoons sugar
1/2 cup sour cream
1 cup flour
1/2 teaspoon salt

Per serving: 2098 Calories; 84g Fat (36% calories from fat); 95g Protein; 240g Carbohydrate; 392mg Cholesterol; 3520mg Sodium

Peel the potatoes and boil in salted water, drain and mash. Drain the cottage cheese of all moisture, sieve to remove lumps and mixed with the mashed potatoe. Beat in raw egg, salt, sugar and half of the flour. Stir well to form a stiff paste. Place on a floured board and flatten into thick rounds. Coat with flour and fry in butter on each side until golden brown. Serve hot with sour cream well chilled. Syrniki can also be served sweet; in this case double the sugar and add a hand full of raisins

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1 lb sugar
1/2 c water
1 1/2 c honey
1/2 lb almonds
500 g flour
1 ts baking powder .
Icing: 1 1/2 lb sugar .
/2 lb chocolate powde

Pryaniki are ones of the most interesting makes of Russian cuisine. The name of Pryaniki comes from the spicy taste and smell which are achieved by special various additions. They could have different sizes, sometimes they made to order Pryanik up to several poods ( pood is old Russian measure, 16,38 kg (36 lb) and decorations. There were two kinds of Pryaniki - painted and printed. Painted Pryaniki are decorated with nuts, berries and candied peel. Real dynasties were involved in making forms for Pryaniki. Sometimes Pryaniki were made from two layers with fruit jelly or jam between. Expensive Pryaniki were always covered with icing. Pryaniki are one of the favourite food. They were always offered to guests, relatives. But there were 'leavingaway' Pryaniki that were given to late guests and, having received such Pryanik, they had to leave the house immediately. They baked Pryaniki to any occasion and the quality and the decoration were perfect.

Dissolve sugar in the water, mix with honey and boil this syrup in a big pan. Add baking powder, cardamom, cloves to taste and chopped almonds. Take off from the heat and add flour. Stir thoroughly and make the dough on the table. Roll out the dough into an even sheet 0,7 cm thick and cut out different figurines, put on the sheet and bake in the oven until ready. Icing: Boil sugar twice, until the syrup is dense, add chocolate powder, stir very well and cover both sides of Pryaniki with icing, dry a little in the oven. Served with tea, coffee.

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  Russian tea

6tb Orange-Pekoe tea
4 Whole cloves
1/2c Sweet cider
1/2ts Red food coloring
2qt Boiling water
Sugar, honey or strawberry-jam

Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

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