Russia
is mainly a northern country with long-lasting cold winter. The food
should give us much energy and warmth to survive during the winter time.
So, the essential components of Russian cuisine are the ones, which
provide more carbohydrates and fat rather than proteins. Fresh fruits
and vegetables are rarely used in food. So, the top five components of a
Russian meal are potatoes, bread, eggs, meat (especially beef) and
butter. Other popular foods include cabbage, milk, sour cream, curds,
mushrooms, lard, cucumbers, tomatoes, apples, berries, honey, sugar,
salt, garlic, and onions.
Russian Borstch recipe
Ingredients : 3/1/2c. canned tomatoes , 5or6 med.size potatoes
cut in halves ,1 large carrot cut fine, 1 small peeled beet
, salt to taste , 1 small onion chopped, butter, 4c. shredded
cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped
, 2tbs. fresh or dried dill
1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes,
black pepper .
Method:
Put water to boil in large kettle.Add 1/2 c. canned tomatoes.
When water is boiling drop in 5 or 6 med. size
potatoes,chopped carrot and the beet. While this is cooking
add 3 tbs butter in frying pan. When melted add chopped
onion,cook tender but do not brown. Add 3c. canned tomatoes
and let simmer with onion and butter until a thick sauce.
Set to
back of stove.
Into a separate frying pan put 2-3 tbs. butter to melt. Add
2c. shredded cabbage and fry.Cook tender but do not brown.Shred
another 2c. to add later to the borstch.
When potatoes are tender remove them to a bowl.Add 2tbs.
butter, mash well,then add 3/4c. sweet cream and mix well
and set
aside.
Add 1/1/2c. diced potatoes to the stock and the remainder
of the shredded cabbage. When diced potatoes are tender,
add the
onion-tomato- sauce, then add the cooked cabbage,and the
potato-cream mixture. Add 3 tbs. butter to the borstch. Stir
well.
Add fresh chopped fine green pepper. Add 3tbs fresh or dried
dill. The more fresh dill the better the flavor..Remove beet,
one hour later after borstch is ready.
Borstch is ready to serve.Serve hot.
Serve with chopped garlic in your soup bowl and a fresh piece
of bread and butter... Yummy, enjoy...
© 2009 Way to Russia Guides / Ways Ltd
Pelmeni
recipe
Ingredients: 2 c flour, 1 c milk or water,
1/2 ts salt, 1 tb vegetable oil, 3 eggs, 250 g beef, 250
g pork, 1 onion, salt and pepper to taste.
Method:
1. Grind beef and pork twice in meat chopper. Then add chopped onion,
salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk.
Reserve.
2. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead
on floured surface until dough is elastic.
3. Take some dough and make a "sausage" (1 inch in diameter). Divide
into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick.
4. Take a glass or a cup (2 inches in diameter) and make rounds with it's help
on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons.
5. Pinch edges together and connect the opposite sides. Pelmeni can be frozen
to be cooked later ( you can keep them in the freezer for a long time), or cooked
immediately.
6. To cook pelmeni, boil a large amount of water, as they can stick to each other.
Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them
from time to time. Boil for 20 minutes.
5. Served with butter, sour cream or vinegar, and ketchup.
© 2009 Way to Russia Guides / Ways Ltd
Beef Stroganov recipe
Ingredients : 2 lbs Tenderloin of beef - cut into very thin
strips, 10 Allspice berries- freshly ground (2 tsp. dried
ground), 1/4 lb. Butter (2 Tbs. reserved), 3 Tbs. Flour,
2 cups Estouffade (brown veal stock may also be used), 1
tsp. dijon mustard , 2-4 Tbs. Sour cream (more as desired),
Salt and pepper to taste
To make one gallon Estouffade (can be stord for up to three
days in the refrigerator or up to three months frozen): 2
lbs. Veal bones , 2 lbs. Beef Bones, 1 Unsmoked ham knuckle,
1 lb. Mirepoix - coarsely
cut, 1/2 lb. onion, 1/4 lb. carrot , 1/4 lb. celery , 10
oz.
Tomato paste, Sachet d'epices , Salt to taste ( optional)
6 qts. Cold water
Method:
Season tenderloin with salt and allspice. Saute' the beef
in butter to desired doneness. Remove from pan and keep warm.
Lower heat and add 2 Tbs. butter and 2 tbs. of the flour.
Add more flour if needed. Fry lightly over moderately low
heat until the roux slowly turns a golden straw colour.
Gradually add the Estouffade, whisking constantly to avoid
lumping. When well blended add mustard and a little pepper.
Simmer over medium heat about ten mins. Add sour cream to
pan, stirring constantly until desired consistency is reached
( to cover back of a spoon).
Reheat meat in the sauce taking care that the sauce does
not boil.
To make Estouffade:
Preheat the oven to 450F. Rinse all of the bones and dry
them thoroughly. Arrange the bones in a roasting pan and
roast in the oven 30 to 40 mins. until a rich brown colour
is achieved. Transfer bones to a stockpot and add ham knuckle.
Add water and bring the mixture slowly to a boil. Simmer,
skimming the surface as necessary. After about 41/2 hours:
Brown the mirepoix and tomato paste in the same roasting
pan. when vegetables are soft and very slightly carmelized
add to the stockpot. Deglaze the roasting pan with water
and add to the stock. Add the sachet d'epices.
Simmer an additional hour (approx. six hours in all). Strain.
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