Russian Cuisine



Main dishes
  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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Desserts
  Pampushky

Ingredients
2 tb sugar
1/2 c water
2 pk active dry yeast
1/4 c milk
5 c unbleached all-purpose flour
1/4 lb butter; 1 stick
1/2 c sugar
2 lg eggs
3 lg egg yolks
1 ts salt
1 ts vanilla extract, zest of one lemon
1 c rose preserve or any dry -fruit preserve
powdered sugar; as needed


Method
Combine the sugar and water, sprinkle with the yeast, and let stand until soft. Heat the milk to lukewarm, and add the milk and 1/4 cup of the flour to the yeast mixture. Beat well, cover and allow to rise until light and bubbly, about 10 minutes. In another bowl, cream the butter and sugar. Beat eggs and egg yolks together, blending well and combine with the sugar-butter mixture, beating thoroughly until the eggs are pale white. Grate a lemon on a fine grater until all of the yellow color is grated off and add this (the zest), vanilla, and the yeast mixture to the butter-egg mixture. Mix in 4 cups of flour. If the dough seems a little loose, add a little more, but the dough should be soft. Knead, by hand, for about 10 minutes. Replace in a greased bowl, turning once to grease the top, and cover with a damp towel, set in a warm place until double in bulk. Punch down, knead a few more times, and allow to rise again until the dough is doubled. When doubled, divide the dough into 4 parts. On a lightly floured surface, roll one part into a rectangle about 1/4-inch thick, turning once or twice during the rolling to achieve a uniform thickness. Dust with flour sparingly. Place 1 ts of rose preserve at evenly space intervals on the dough, or with a 2 1/2-inch cutter, gently form impressions and place the filling in each. Roll another portion out, as above, to the same thickness, and gently cover the first, overlapping a little. (Filling will show through.) Cut circles with the cutter. Place them on a lightly floured cookie sheet and allow rise until double in size. Repeat until all of the dough is used, rolling out the scraps last. Heat oil or shortening to 375 degrees F. in a deep fryer or wide skillet. Test the temperature by frying a piece of bread; it should bubble and turn golden quickly. The fat should not be smoking. Fry 5 or 6 pampushky at a time. Do NOT crowd as this lowers the temperature and the doughnuts will absorb too much grease. When one side is golden, flip with a spoon to fry the other side. Dough will puff up in the frying. Perfect pampushky are light as air. Drain on paper towels. When slightly cooled, sprinkle with powdered sugar. Serve with tea

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Drinks
  Assorted Juices

Ingredients


Method
- Blanch black ash-berries in boiling water for 2 minutes. Blend 300 g ash-berry juice, 200 g red beet juice 2,5 lt. apple juice and 200 g sugar. Heat the mixture till it boils. Add 3 leaves of black currant, 3 leaves of raspberry and boil for 5 minutes. Pour the juice into jars. - Pumpkin juice and vegetable marrow juices are best made from overriped fruit. Blend 2 lt. pumpkin juice or vegetable marrow juice, 10 fresh leaves of grapes, 1 twig of lemon melissa, 200 g sugar and boil the mixture for 5 minutes. Pour it into jars. - Pour 3 lt. pumpkin or vegetable marrow juice over 500 g finely chopped Japanese quince. Add 200 g sugar or honey, heat the mixture until it boils and pour it into jars. - Put 1 kg gooseberries into 2 lt. of pumpkin juice, add 200 g sugar and heat the mixture until it boils and grate through a sieve. Put 5 grape leaves and 5 lemon grass leaves into the juice and boil it for 4 minutes. Pour the juice into jars. - Peel 1 kg rhubarb and put into 5 lt. water. Heat the water until it boils. Grate through a sieve. Add a handful of rose leaves and 5 leaves of lemon grass, 200 g sugar and boil for 5 minutes. Pour the boiling juice into jars. - Pour 2 lt. water and 3 ml red beet juice over 1 kg plums. Heat the liquid until it boils, then grate through a sieve. Boil the juice for 5 minutes, pour the boiling juice into jars.

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