Russian Cuisine.

From the oldest days Russians used to cook various cereals (especially rye and wheat), vegetables (turnip, white cabbage and beets), cattle meats, vegetables, dairy products. Abundant and rich wild nature supplied most Russian tables with game, honey, mushrooms and berries. The golden age of Russian cuisine is XVII century. It reflected all national features of Russian cooking — meat was cooked mostly through boiling in salted water seasoned with pepper and onion. Cured cucumbers, tomatoes, apples and sour milk were widely used for garnish and dressing. Other traditional Russian meals are fish dishes and various breads and pies.

Meat Solyanka.

Directions:
Cook meat and bones bouillon. Filter it. Let meat cool in a part of the bouillon.
Kidneys are cleaned and cut lengthwise. Cover them with cold water, and soak for 3–4 hours, changing water from time to time. Rinse kidneys, put in cold water again and simmer for 1–1,5 hours until ready.
Peel onion, cut in half-rings, saute in butter, until soft, add tomato paste and saute until butter is coloured and separates from the paste.
Peel cucumbers and remove the seeds, slice them, add the broth and boil for 10 minutes.
Pit olives.
Drain capers from the pickle.
Slice the boiled beef and kidneys, ham, sausages.
Put the meat mixture into a pan, add fried onions and tomato paste, boiled cucumbers, olives, capers, bay leaf, pepper, salt and cover with the broth. Boil for 10 minutes at low heat, draw for 15 minutes.
Put on plates, add olives and sour cream. Top with a slice of lemon, and sprinkle with greens.



Ingredients:
1.5 qt broth
10.5 oz bones
8.8 oz beef
5 oz kidneys
3.5 oz ham or gammon
3 oz smoked sausages or wieners
2-3 onion
3 oz tomato puree
2 1/3 tbsp butter
7 oz cucumber pickled
1.4 oz olives green and 2.8 oz olives black
2.8 oz capers
1 lemon
3/4 cup sour cream
spices to taste
greens chopped

http://www.millionmenu.info/eng/recipes/collection/drecip713/

That sounds good BiR! I am not too sure about the kidney though.

C.Hound wrote:That sounds good BiR! I am not too sure about the kidney though.

This is not only sounds good but is eating very good too. By the way, if you don't like the kidney, you can delete this ingredient from the list. To tell the truth, I never use the kidney when I'm cooking solyanka.

Siberian pelmeni (or pelmens, as you like).

Directions:
Make stuffing. Cut beef fillet and pork fillet into pieces and mince. Season with salt, ground pepper, water, minced onion and stir.
Put sifted wheat flour on a table and make a conic hollow. Pour water mixed with egg and salt (1 tsp) into it and knead stiff paste well. Let it stay for 20-30 minutes to let gluten develop.
Roll the paste out into a plait and cut it into small pieces. Roll these pieces out in round shape. Put the stuffing on them, fold in half, tweak and shape pelmeni. Boil them in salted water for 8-10 minutes.
Serve the dish with butter, sour cream or table vinegar.



Ingredients:
4 cup wheat wheat flour
1 egg
1 1/3 cup water
short 1 lb (400 gm) beef
1 lb (460 gm) pork fillet
1 onion
salt, peppercorn to taste

http://www.millionmenu.info/eng/recipes/collection/drecip307/

PS. My friend from Australia, when he has seen them on photo, called them "human ears"...

Moscow Borsch.

Directions:
Cook beef bouillon with smoked meat bones.
Cut beet into thin stripes and cook through for a while in cooking fat. Add some bouillon, sugar, fried tomato paste, and stew, lidded, until tender. If the beet is light, add 3 norms of vinegar at first.
Peel carrots, onion and parsley, cut them into stripes, and saute with fat.
Add carrots, onion and parsley to the stewed beet at the end of cooking, and cook through for 5–10 minutes.
Put chopped cabbage into the boiling bouillon, cook for 10–15 minutes, add stewed beet with vegetables, and boil for another 10 minutes at low heat. Season the borsch with spices and vinegar, boil for 5-7 minutes, and draw no less than 15 minutes.
Slice the boiled meat, ham and sausages, coat with bouillon and boil for 10–15 minutes.
Put the meat paste on a plate, cover with the borsch, add sour cream, and sprinkle with chopped greens when serving.



Ingredients:
1.5 qt bouillon
4.2 oz beef
3.5 oz bones smoked beef
2.5 oz ham or gammon
1.8 oz smoked sausages or wieners
14 oz beet
10.6 oz white cabbage
1-2 carrots
0.9 oz parsley root
1 tbsp onion
2 oz tomato puree
4 tbsp butter melted
1 tbsp sugar
1 tbsp vinegar 3%
spices to taste
sour cream for serving
greens

http://www.millionmenu.info/eng/recipes/collection/drecip307/

Those all look good BiR. I'm gonna have to try those human ears just to scare the ones I'll be cooking for.

C.Hound wrote:Those all look good BiR. I'm gonna have to try those human ears just to scare the ones I'll be cooking for.

Pelmeni is very tasty and tempting dish. By the way, you can make them as a reserve if you put them into the deep freezer.

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