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
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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.



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