Skip to main content

8 Russian Recipes to try




8 Russian Recipes

Soups


BORCHT
(Russian)

Make a clear, light-coloured, highly seasoned stock of beef and veal or of chicken. Strain and remove all fat. A Russian gourmet will say that really good Borcht should be made with 2 ducks and a chicken in the stock. Cut up some red beets and boil them in the stock; about 4 large

beets to 8 cups of stock. When the beets are cooked squeeze in enough lemon-juice to give it a slightly acid flavour, then clear by stirring in the whipped white of an egg and bringing it to the boiling point. Strain carefully. Serve in cups with a spoonful of sour cream. If the colour fails to be bright red, a few drops of vegetable colouring may be added.


STSCHI
(Russian)

Cut up a cabbage, heat in butter, and moisten with 3 tablespoons of stock. Add 2 lbs. of beef brisket, cut into large dice, 3 pints of water, and cook 1½ hours. Chop up 2 onions, 2 leeks, and a parsnip in small dice, add 2 tablespoons of sour cream and 1 tablespoon of flour. Add this mixture to the soup about ½ hour before serving. Small buckwheat cakes are served with it


BURAKI
(Russian)

Cut in cubes 4 or 5 lbs. of fat beef in enough water to make a good bouillon and boil it well. Cut some raw beets into small thin slices about an inch long, chop some onion, and with a tablespoon of butter stew them until tender and somewhat brown; add to the beef bouillon 1 spoonful of flour mixed with 2 spoonful of vinegar, the beets, and onion and let all this cook in the oven until the beets and beef are quite tender. It should be closely covered. Sausages and some pieces of ham may be added if wished. Before you serve the bouillon, add some sour cream



BLACK BEAN SOUP
(Russian)

Soak 1 cup of black beans in cold water several hours. Pour off the water and boil in 1 quart of fresh water until soft enough to rub through a strainer; if it boils away, add more water to cover them. There should be about 1 pint when strained. Add the same quantity of stock or water and put on to boil again. When boiling, add 1 tablespoon of corn-starch in a little cold water and cook 5 to 8 minutes. Season with salt, pepper, a little mustard, juice of 1 lemon, or wine; serve with fried bread cut in little squares and slices of hard boiled egg or lemon



Mains

RUSSIAN STEAKS

Chop 1 lb. of round steak or any good part of the beef, season with salt and pepper. Add by degrees with a wooden spoon ¼ lb. of butter. Roll into fat balls and place in a very hot frying pan. Give 3 minutes to each side.
Serve with the following sauce: Mix together 2 tablespoonful of oil and 1 of butter, 1½ tablespoons of flour, add 2 teaspoonful of onion juice, 1 teaspoonful of grated horse-radish, ¼ teaspoonful of mixed mustard, salt and pepper, then gradually
[39]
1½ cups of stock (one can use water instead), and cook 3 minutes, then take from the fire and add ¼ of a cup of cream and I teaspoonful of lemon-juice.


POTATO CAKES
(Russian)

Peel and grate 6 raw potatoes, season with salt and pepper, 1 egg. Mix all together. Drop onto a well-buttered griddle, spoonful of the mixture, leaving space between to flatten them; continue to add a little butter to the griddle. Cook a golden brown on both sides. Arrange in a crown on a dish with a sprig of parsley in the centre


Desserts

KISEL
(Russian)

Mix three cups of any kind of fruit syrup, add a little water if the syrup is very thick, sugar and vanilla according to taste, and ½ cup of potato flour. Cook them in a double boiler until a very

thick cream. Served hot or cold with cream and powdered sugar.



BLINNI
(Russian)

Mix together 2½ cups of tepid milk, 4 cups of flour with ½ a yeast cake and put in a warm place to rise 6 or 8 hours. One hour before cooking add 2 cups of warm milk and 1 tablespoon of salt. Fry like ordinary pan cakes. Serve very hot one on top of the other, well buttered.
Blinni are spread with soured cream, and smoked salmon or caviare is usually served with them.



Comments

Popular posts from this blog

French food terminology

FRENCH WORDS IN COOKING. Aspic:—Savory jelly for cold dishes. Au gratin:—Dishes prepared with sauce and crumbs and baked. Bouchées:—Very thin patties or cakes, as name indicates—mouthfuls. Baba:—A peculiar, sweet French yeast cake. Bechamel:—A rich, white sauce made with stock. Bisque:—A white soup made of shell fish. To Blanch:—To place any article on the fire till it boils, then plunge it in cold water; to whiten poultry, vegetables, etc. To remove the skin by immersing in boiling water. Bouillon:—A clear soup, stronger than broth, yet not so strong as consommé, which is "reduced" soup. Braisé:—Meat cooked in a closely covered stewpan, so that it retains its own flavor and those of the vegetables and flavorings put with it. Brioche:—A very rich, unsweetened French cake made with yeast. Cannelon:—Stuffed rolled-up meat. Consommé:—Clear soup or bouillon boiled down till very rich, i.e. consumed. Croquettes:—A savory mince of fish or fowl, made with sauce into shapes, and fried. Croustades…

4 Easy French Apple Recipes

4 French Apple recipes

APPLE CHOCOLATE.
Boil in 1 quart of new milk 1 pound scraped French chocolate and 6 ounces of white sugar. 
Beat the yolks of 6 eggs and the whites of 2. 
When the chocolate has come to a boil, take off of fire; add the eggs, stirring well. 
At the bottom of a deep dish place a good layer of pulped apple, sweetened to taste; season with cinnamon. 
Pour chocolate over it and place the dish on a saucepan of boiling water. 
When the cream is set firmly it is done. 
Sift powdered sugar over it, and glaze with a red hot shovel.
APPLE JAM.
Pare and core 2 dozen full-grown apples; 
put in a saucepan with water enough to cover them;
boil to a pulp, mash with a spoon till smooth, and to every pint of fruit put half pound of white sugar; 
boil again 1 hour; skim, if necessary. When cold put in preserving jars.
APPLE POT-PIE.
Fourteen apples peeled, cored, and sliced; 
1½ pints flour,
1 teaspoonful baking-powder, 
1 cupful sugar, 
½ cupful butter, 1 cupful milk,
European Cheese and wine Pairings -

A country without a fit drink for cheese has no cheese fit for drink. Greece was the first country to prove its epicurean fitness, according to the old saying above, for it had wine to tipple and sheep's milk cheese to nibble. The classical Greek cheese has always been Feta, and no doubt this was the kind that Circe combined most suitably with wine to make a farewell drink for her lovers. She put further sweetness and body into the stirrup cup by stirring honey and barley meal into it. Today we might whip this up in an electric mixer to toast her memory.
While a land flowing with milk and honey is the ideal of many, France, Italy, Spain or Portugal, flowing with wine and honey, suit a lot of gourmets better. Indeed, in such vinous-caseous places cheese is on the house at all wine sales for prospective customers to snack upon and thus bring out the full flavour of the cellared vintages. But professional wine tasters are forbidden any cheese between…

5 French Menu Ideas to try out

5 French Menus


Menu I
Potage GourmetEglefin à la Maître d'HôtelPommes de Terre, CasseroleSalade de Tomates et de LaitueCanards Sauvages, Sauce OrangeSoufflé au CitronPotage Gourmet. —Pour into a saucepan about a quart of the water in which potatoes have been boiled, add a small amount of cold chicken cut in small dice, two tablespoonfuls of boiled rice, two tablespoonfuls of cooked green peas and one truffle cut into dice, also pepper and salt, along with one or two whole cloves. Bring to a boil, allow to simmer for fifteen minutes, and serve.

Eglefin à la Maître d'Hôtel. —Cut a cleaned haddock open at the back on each side of the bone, dust with pepper
and salt, dip in flour, place on a gridiron over a clear fire and cook for about twenty minutes, turning carefully from time to time. Remove from the fire, place two ounces of butter on the back of the fish, place it in the oven to melt the butter, then, put the fish on a hot platter and sprinkle with mince parsley and lemon juice, t…
THE DIGESTION OF FOODS.
It is important that the cook not only understand the nature and composition of foods, but they should also know something of their digestive properties, since food, to be serviceable, must be not only nutritious, but easily digested. Digestion is the process by which food rendered soluble, and capable of being absorbed for use in carrying on the various vital processes.
The digestive apparatus consists of a long and tortuous tube called the alimentary canal, varying in length from twenty-five to thirty feet, along which are arranged the various digestive organs,—the mouth, the stomach, the liver, and the pancreas,—each of which, together with the intestines, has an important function to perform. In these various organs nature manufactures five wonderful fluids for changing and dissolving the several food elements. The mouth supplies the saliva; in the walls of the stomach are little glands which produce the gastric juice; the pancreatic juice is made by the panc…
Know your cheese selections from around the world. Build your Cheese knowledge to share with friends & family. 
Browse the cheese dictionary below!  

Trivia
The Big Cheese
One of the world's first outsize cheeses officially weighed in at four tons in a fair at Toronto, Canada, seventy years ago. Another monstrous Cheddar tipped the scales at six tons in the New York State Fair at Syracuse in 1937.

Before this, a one-thousand-pounder was fetched all the way from New Zealand to London to star in the Wembley Exposition of 1924. But, compared to the outsize Syracusan, it looked like a Baby Gouda. As a matter of fact, neither England nor any of her great dairying colonies have gone in for mammoth jobs, except Canada, with that four-tonner shown at Toronto.

We should mention two historic king-size Chesters. You can find out all about them in Cheddar Gorge, edited by Sir John Squire. The first of them weighed 149 pounds, and was the largest made, up to the year 1825. It was proudly present…

Food and dining in Ancient Rome

ROME IN THE DAYS OF HER GREATEST PROSPERITY. The food of the early Romans resembled to a great extent that of the Greek heroes (their national dish was pulmentarium, a porridge made of pulse), but to avoid repetitions we will pass over the first centuries of Roman history, choosing as our subject Rome in the days of prosperity. It should, however, be mentioned that Greece never attained such enormous wealth as Rome, and that even in her greatest recklessness she was more refined. Goethe said that in the days of their highest civilization the Romans remained parvenus; that they did not know how to live, that they wasted their riches in tasteless extravagance and vulgar ostentation—but it must be remembered that, whereas the civilization of the nineteenth century is industrial, that of Rome was militant, and to that should be attributed the fact that some of the simplest means of comfort were then unknown. Many moderns are inclined to doubt the assertions made concerning the countless …

How Coffee was introduced Into Vienna

A ROMANTIC tale has been woven around the introduction of coffee into Austria. When Vienna was besieged by the Turks in 1683, so runs the legend, Franz George Kolschitzky, a native of Poland, formerly an interpreter in the Turkish army, saved the city and won for himself undying fame, with coffee as his principal reward. It is not known whether, in the first siege of Vienna by the Turks in 1529, the invaders boiled coffee over their camp fires that surrounded the Austrian capital; although they might have done so, as Selim I, after conquering Egypt in 1517, had brought with him to Constantinople large stores of coffee as part of his booty. But it is certain that when they returned to the attack, 154 years later, they carried with them a plentiful supply of the green beans. Mohammed IV mobilized an army of 300,000 men and sent it forth under his vizier, Kara Mustapha, (Kuprili's successor) to destroy Christendom and to conquer Europe. Reaching Vienna July 7, 1683, the army quickly in…

How Cheese snacks started out in America

Appetiser, Crackers, Sandwiches, Savories,
Snacks, Spreads and Toasts
In America cheese got its start in country stores in our cracker-barrel days when every man felt free to saunter in, pick up the cheese knife and cut himself a wedge from the big-bellied rattrap cheese standing under its glass bell or wire mesh hood that kept the flies off but not the free-lunchers. Cheese by itself being none too palatable, the taster would saunter over to the cracker barrel, shoo the cat off and help himself to the old-time crackers that can't be beat today. At that time Wisconsin still belonged to the Indians and Vermont was our leading cheese state, with its Sage and Cheddar and Vermont Country Store Crackers, as Vrest Orton of Weston Vermont, calls them. When Orton heard we were writing this book, he sent samples from the store his father started in 1897 which is still going strong. Together with the Vermont Good Old-fashioned Natural Cheese and the Sage came a handy handmade Cracker Basket,…