Russia - Russian Cuisine |
Russian cuisine largely consists of soups, fish, and root
vegetables. Due to the climate and terrain, meats such as beef
are not widely consumed.Traditional soups, both hot and cold,
can be found on most Russian family tables. The recipes include
cabbage, meat, fish, various herbs, carrots, potatoes, cucumbers
and turnips. |
| Marinated
Mushrooms |
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1 lb. mushrooms
1/2 cup lemon juice
1/2 cup olive oil (or olive and corn mixed)
2 green onions, thinly sliced
1/4 cup chopped parsley
1 decent-sized clove garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2-3 bay leaves
Use small mushrooms or cut larger ones into thickish
slices. Mix everything together except the paprika,
which should be added at the end. Mix up with mushrooms.
Turn the mushrooms around every few hours - leave
overnight in the refrigerator, or at least leave them to
marinate for about three hours. (The longer the better.)
Note: olive oil may get hard in the refrigerator. Before
serving keep at room temperature for a few minutes and
stir for the oil to melt. |
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| Vegetable
Spread |
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1 medium sized eggplant
1 large carrot
1 large yellow onion
1 celery stick
1 lb. fresh tomatoes or 16 oz. can peeled whole tomatoes
or tomato sauce
2 cloves finely chopped garlic
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon soy-sauce
2 bay leaves
Olive oil
Fresh tomatoes should be peeled, chopped and stewed for
30-40 minutes on low heat (after bringing to boil) to
make a sauce. In order to peel fresh tomatoes pour hot
(boiling temperature) water over them. Pour boiling hot
water over eggplant (it eliminates a possibly bitter
taste of the eggplant skin). Chop eggplant into cubes,
salt and put into well-oiled frying pan. Stew on low for
30 minutes, mix frequently, add oil if pan gets too dry.
Avoid burning the peel. When the eggplant gets soft and
decreases in size add finely chopped (best to grind)
carrot, finelly chopped celery, onion, garlic, tomato
sauce, black pepper, bay leaves. Mix cook for 20
minutes. Add dill, cilantro, parsley. Cook for another
10-15 minutes. Stir frequently. Serves 6-8. |
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| Sheet Cake |
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2-1/2-cups flour
1/2-cup sugar
1-egg
1/2-cup honey
1/2-cup ground almonds
1/2-teaspoon cinnamon
1/2-teaspoon cloves, ground
1-teaspoon baking powder
1/2-teaspoon salt
Icing:
Beat 2-egg whites with juice of 1 lemon and 1-cup
powdered sugar
Beat an egg with sugar, honey. Add
spices, flour, baking powder, salt and make a dough.
Roll out to 1 inch thick, and place on a sheet pan (1
inch thick). Sprinkle with almonds. Bake in 325 degree (Fahr)
oven for 15 minutes. Cool down and cover with icing. |
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| Borshch |
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2 lbs. beef, cubed in 1 inch chunks
Russian sunflower oil (it really makes a difference, go
out of your way to get it at an East European shop)
1 large yellow onion, chopped in large chunks
1 or 2 bottles of rich, malty beer
2 to 3 cups beef broth
1/4 head of cabbage + 1/4 head of cabbage (optional)
1 1/2 cups carrots chopped in large pieces (optional)
1-2 cups of cubed potatoes (optional)
3 or 4 large beets, chopped in large chunks
Fresh dill, chopped
Salt and pepper to taste
Sour cream |
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