Russian Cuisine

Russian Cuisine

The Presentation was maid by Svetozar Illinskii, K-119

Plan

• Aperitives
• Snacks
• Appetizers
• Main dishes
• Desserts
• Drinks

Aperitives

Vodka is the famed national alcoholic beverage of Russia. It makes cameo appearances in Russian literature, it is a regular attendee of Russian celebrations, makes jokeworthy slaves out of those lacking willpower, and its soothing manner encourages conversation.

We knows vodka, such us:

Green Mark, Juravli vodka, Marussya Vodka, Vodka «Gerbovaya» and etc.

Beer – the most widespread alcoholic beverage in Russian. People like it and drink everywhere – at home, in the cinema, take it to picnics… And those who use car drink non-alcoholic bear.

Snacks

Selyodka Marinovannaya - Herring Appetizers Recipe

Directions: Bring the water, vinegar, & sugar to a boil. Cook until sugar is disolved. Remove from heat & set aside. In 2 large Mason jars layer the remaining ingredients. Be sure to distribute the spices evenly throughout the layers. Pour the mainade evenly over the contewnts of each jar. Screw the lids on tightly, place into the refrigerator for 5-7 days.

Selyodka Marinovannaya

Ingredients:

2 Pound(s) Herring

1 Cup(s) Water

2 Cup(s) Cider vinegar

3/4 Cup(s) Sugar

5 Dried hot peppers

5 Bay leaves

2/3 Cup(s) Black olives pitted chopped

2 Teaspoon(s) Coriander seeds

1 1/2 Teaspoon(s) Mustard seeds

1 large Carrot

1 large Onion

30 Black peppercorns

Selyodka Marinovannaya

Tomato and Cucumber Salad

Ingredients

• 6 firm, ripe medium tomatoes
• 3 firm pickling cucumbers, or 1 hothouse cucumber
• 1/3 – 2/3 Cup cold sour cream
• Salt to taste

Method

Immediately before serving, cut out the stem ends and slice the tomatoes into thin wedges. Peel the cucumbers and cut into thin slices. Place 1-2 tablespoons of sour cream into bottom of 6 individual serving bowls, arrange the vegetables over the cream

Tomato and Cucumber Salad

Appetizers

Kubanski Borsch

Ingredients

Beef (with or without bones) - 0.7 lbs. (320 g

red beets - 1.5 lbs. (700 g)

cabbage - 0.5 lbs. (200 g);

potatoes - 0.5 lbs. (200 g)

carrots - 0.2 lbs. (100 g)

parsley - 0.7 ounces (20 g)

onions - 3; garlic - 0.2 ounces (5 g)

tomato paste or tomatoes - 2 ounces (50 g) or 2 tomatoes

sugar - 0.5 teaspoon

margarine - 2 tablespoons

vinegar - 0.5 teaspoon

bay leaf - 1

bell pepper (red) - 2.5 ounces (75 g) or 1 pepper

sour cream - 1 tablespoon

dill - 0.5 teaspoon

Kubanski Borsch

Preparing meat broth: Put beef into a large saucepan and cover with 4.5 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1-2 hours. If beef is with bones, filter the broth. Simmering red beets: Melt 1 tablespoon margarine in a saucepan. Cut red beets into sticks and add them into the cooking pot. Add sugar, tomato paste or sliced tomato, 0.5 l meat broth. Simmer at low heat for 1.5 hours. Add vinegar. Pan-frying vegetables: Melt 1 tablespoon margarine in a frying pan. Add chopped onions and carrots cut into sticks. Cover and saute at low heat 120 C. for 15-20 minutes, stirring occasionally. Heat broth to boiling. Add chopped cabbage and potatoes cut into bars. Cook for 5 minutes. Add saute and cook another 10 minutes. Add bell pepper cut into sticks and simmered red beets. Cook 5 minutes. Add salt, black pepper, and grated garlic. Served with chopped dill and sour cream. Servings: 3-4.

Russian Cabbage Soup

Ingredients

1 1/2 lb Lean rump or chuck roast

2 c Cooked chopped tomatoes

1 ea Large onion, chopped

1 ea Bay leaf

1 ea Clove garlic, minced

3 Quarts cold water

1 ea Medium head cabbage,shredded

2 tb Sugar

2 tb White vinegar

1 tb Fresh lemon juice, salt and pepper to taste,

Russian Cabbage Soup

Method

In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.

Russian Cabbage Soup

Ukha

Ingredients

Per 2.5lbs (1kg) of fish:

1 onion

1 leek

1 bunch of parsley

1 bunch of celery

1 gallon (3 liters) of water

Description

Note: Ukha is fish soup, which tastes best when cooked with sterlet, snapper, or redfish. Also great with pike perch, zander, or any other small fish but carp.

Ukha

Method

Fish preparation: To create proper texture be sure not to remove scales. Gut and thoroughly clean fish. If using snapper remove gills. Place fish into pot. Add water. Clean leek and add it to pot. Add onion, sliced celery and salt and boil on a medium flame for 40-60 min. Served with fish and parsley

Ukha

Okroshka

Ingredients

1-tablespoon Russian-style, Dijon, or Diisseldorf scallions Ii

mustard

1 cup diced boiled beef

1 teaspoon sugar

1 tablespoon finely chopped fresh dill

1 teaspoon salt

1/2 cup sour cream

1 tablespoon finely chopped fresh parsley

11/2 quarts cold kvas for preparation from concentrate

1/2 tablespoon finely chopped fresh tarragon

1/2 cup thinly sliced small radishes

3 fresh firm pickling cucumbers

3 hard-cooked eggs, sliced

2 medium potatoes, cooked, peeled, and cut into 1/2-inch dice

Okroshka

Method

In a small bowl, combine the mustard, sugar, and salt with the sour cream, add 1 cup of kvas, and mix thoroughly. Check the seeds of the cucumber; if they are very small, cut the cucumbers into Y4-inch dice. If the seeds are large, halve the cucumbers and remove the seeds before dicing. Combine the potatoes, scallions, meat, cucumbers, and the sour cream mixture in a chilled tureen, and refrigerate for 20 minutes. Keep the rest of the kvas refrigerated, too. Just before serving, pour the kvas into the tureen, add the chopped herbs and the radishes, mix, and serve in chilled bowls. Top each serving with 2-3 egg slices and accompany with black bread.

Okroshka

Main dishes

Rabbit Baked in Sour Cream

Ingredients

1 rabbit

salt – to taste

pepper – to taste

garlic

lemon juice

sour cream

Rabbit Baked in Sour Cream

Method

Cut the rabbit into chunks, sprinkle with salt and pepper, stuff with garlic, pour lemon juice over the chunks and keep in a cold place/in the col/refrigerate them for 8-10 hours Place the pickled rabbit chunks on a baking dish or a deep stewing pan, cover them with sour cream and bake in an oven. You may also pickle the meat in pomegranade juice but in this case you should bake it without sour cream and serve with a garlic and sour cream sauce or with horse-radish and sour cream.

Rabbit Baked in Sour Cream

Fried Potatoes

Ingredients

potatoes

butter or margarine or olive oil or animal fat

Method

Pour oil into a frying pan chop up onions and cook until tender, but not brown. Pour in the potatoes and fry until crispy and brown. If the potatoes are not cooked, first reduce heat and cover to allow them to cook and become tender. Serve immediately.

Fried Potatoes

Russian desserts

Blinchiki

Method

Ingredients

flour

Mix together. Pour a bit of oil or butter in the bottom of a small skillet, pour enough batter in to lightly coat the bottom. Cook until golden brown on both sides. Blini can be served with butter, caviar, sour cream or just about anything which sounds good on pancakes or crepes

eggs

sour milk

soda

sugar, salt

Blinchiki

Moscow Ponchiki

Ingredients

1 1/2 c flour

2 tb sugar

1 tb butter

1 ea egg

1/2 c milk

1/2 ts baking powder

100 g oil to fry

powdered cinnamon

Moscow Ponchiki

Method

Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar

Moscow Ponchiki

Drinks

Ingredients

1 kg apples

100 g raisins

700-800 g sugar

20-30 yeast

10 lt. water

Amateur Kvass

Method

Rinse the apples and cut out the core. Chop them finely and put in an enamel saucepan. Add raisins, sugar and pour in some warm boiled water. When the mixture gets cold, add the yeast and let it stand in a warm spot for 12 hours. Strain off the liquid, pour it into bottles and keep them in a cold place.

Amateur Kvass

Compotes from Strawberries, Cow-berries and Blackb

Method

Remove the stalks/stems from the berries. Sort out the berries according to the degree of ripeness, and take away crushed ones. Rinse the berries in cold water and place them in jars. Pour in boiling water or sugar syrup, put on lids and sterilize the jars. 0,5 lt. jars take 9-10 minutes for sterilizing; 1 lt. jars – 10-12 minutes. Then the jars must be immediately sealed and cooled.

Compotes from Strawberries, Cow-berries and Blackb

Berry kisel

Ingredients

1 quart strawberries, rasp- berries, or blackberri

1 cup sugar

6 tablespoons potato starch

6 cups milk or half-and-half, or 1 cup milk or hal

Description

Kisel' is a smooth, cold dessert which can be served in bowls or, if diluted with milk, as a delicious drink. Kisel' is often made with fresh fruit juice (sometimes with the pulp added) or with milk or almonds.

Method

Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1Y2 quarts of water and all but 1-2 tablespoons of the sug

Berry kisel

Russian tea

Ingredients

Method

4 Lemon

Combine fruit slices, cinnamon, cloves, and water in a large non- aluminum saucepan; bring to a boil. Boil 5 minutes. Press mixture through a strainer, discarding pulp and spices. Add pineapple juice, sugar, and tea to citrus mixture, stirring well. Serve hot.

6 Orange -- sliced

1 qt -- Water

3" 1 tb Cloves, whole

46 oz Pineapple juice

1 c Sugar

3 qt Tea

Russian tea

• What Russian aperitifs do you know?
• What Russian snacks do you remember?
• What Russian appetizers can you name?
• What Russian main dishes do you know?
• What Russian drinks do you prefer?

Questions

Thanks for information to:

• http://en.wikipedia.org
• http://www.russianlessons.net

for attention