RUSSIAN EDIT
Source of Recipe
Ethnic Recipes
Shredded Cabbage Soup (S'chee)
2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cup)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground pepper
Dairy sour cream
Dill weed or parsley
Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.
Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.
Top each serving with sour cream. Garnish with dill weed.
Makes 12 (3/4 cup) servings.
Recipe: pelmini
category: russian
id: 3684
title: pelmini
recipe:
Pelmeni (Russian Dumplings)
This is a traditional Russian dish that is made in many Kazakstani homes.
1 1/2 cups all-purpose flour
2 eggs
1/2 cup water
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound ground pork
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Garlic, to taste
To make the dough, combine the flour, eggs, water and 1/2 teaspoon salt. Knead mixture. Let rest for 30 minutes.
Mix the ground beef, ground pork, onions, 1 teaspoon salt, pepper and garlic together. Roll the dough into a thin layer and cut into small circles. Place a small amount of meat in the center of each circle of dough. Fold the edges of the dough over the meat to form a ravioli-shaped dumpling. Boil the Pelmeni in salted water for seven minutes, or until they float to the surface. Serve them in soup plates with sour cream or in broth.
Recipe: spinach and yogurt salad
category: russian
id: 3685
title: spinach and yogurt salad
recipe:
Spinach and Yogurt Salad
You can make a meal of this by serving it with wedges of pita bread.
2 bunches spinach, well rinsed and stemmed
or 1 package pre-washed baby spinach
1/3 cup chopped fresh cilantro
3/4 cup plain yogurt
1/4 cup fresh lemon juice
2 cloves garlic, crushed
1/4 teaspoon sugar
Salt and freshly-ground pepper
Steam the spinach until it is tender and bright green ? about two minutes. Drain, cool, and squeeze it to remove excess water. Chop the spinach as finely as you can.
In a large bowl, combine it with the remaining ingredients. Mix thoroughly. Cover and refrigerate for one hour or more before serving.
Serves 4.
Recipe: khrustyky
category: russian
id: 3687
title: khrustyky
recipe:
Khrustyky (Ukranian)
Source: Taste of Home - December/January 2002 - Field Editor Carol Funk
2 eggs
3 egg yolks
1 tablespoon whipping cream
1 tablespoon vanilla extract
2 tablespoons granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
Oil for deep-fat frying
Confectioners' sugar
In a mixing bowl, beat the eggs, egg yolks, cream and vanilla extract. Beat in sugar.
Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divided into four portions.
On a well-floured surface, roll out one portion to 1/8-inch thickness. Cut into 1 1/2-inch strips; cut strips diagonally into three pieces. Cut a 1 1/2-inch slit lengthwise into the center of each piece; pull one end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough.
In an electric skillet or deep-fat fryer, heat 2-3 inches of oil to 375 degrees F. Fry pastries, a few at a time, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar while warm.
Yield: 1 1/2 dozen pastries
Recipe: romovaya baba
category: russian
id: 3688
title: romovaya baba
recipe:
Romovaya Baba (Rum Cake With Currants and Raisins)
Serves 10 to 12
2 packages active dry yeast
1/3 cup granulated sugar
1 cup lukewarm milk (110 to 115 degrees F)
1 teaspoon salt
4 cups sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons unsalted butter, softened
1/2 cup dried currants (2 ounces)
1/4 cup sultana raisins (1 ounce)
In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture doubled in volume.
In a deep mixing bowl, combine the remaining sugar with salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and, with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly stiff dough is formed. Knead the dough by pulling it with your hands - as though are pulling taffy - for about 10 minutes, or until it is smooth and elastic.
Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Then punch it down and knead in 3/4 pound of the softened butter, a tablespoon or so at a time. Knead in the currants and sultana raisins.
With a pastry brush, coat the inside of a 12-cup mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides. Cover the mold loosely with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400 degrees F.
Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350 degrees F and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes. Run a knife around the inside of the mold and turn the cake out into a serving dish. Then carefully turn the cake over on the plate.
Syrup
2 cups granulated sugar
1 1/2 cups water
1 cup dark rum
Combine the sugar and water in a small saucepan and, stirring constantly, bring to a boil over high heat. Cook briskly for 5 minutes, undisturbed, until the mixture forms a syrup thick enough to coat a spoon lightly. Pour the syrup into a bowl, then stir in the rum.
Icing (optional)
2 cups confectioners? sugar
1/4 cup cold water
3 teaspoons fresh, strained lemon juice
With a wooden spoon, mix together the sugar, water and lemon juice. Slowly spoon the warm syrup over the warm cake. With a large spoon, baste the cake every 10 minutes or so with the syrup collecting around the cake. When all the syrup has been absorbed, you may ice the top of the cake with the white icing just before serving, if desired.
Recipe: russian black bread
category: russian
id: 3689
title: russian black bread
recipe:
Russian Black Bread
4 cups rye flour
2 cups whole bran cereal
2 envelopes dry yeast
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee
2 teaspoons salt
2 1/2 to 3 cups unbleached all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon fennel seeds, crushed
2 1/2 cups water
1/4 cup (1/2 stick) butter
1/4 cup white vinegar
1/4 cup dark molasses
1 (1 ounce square) unsweetened chocolate
1/2 cup water
1 teaspoon cornstarch
Lightly grease a large bowl and two 8-inch layer cake pans; set aside.
Combine first 8 ingredients in mixing bowl.
Combine 2 1/2 cups water, butter, vinegar, molasses and chocolate in 2-quart saucepan. Place over medium heat and cook, stirring frequently, until chocolate is almost melted but mixture is still lukewarm. Turn into mixing bowl and begin beating. Gradually add flour, 1/2 cup at a time, to make a soft dough and beat about 3 minutes. Turn dough onto lightly floured board. Cover with bowl and allow dough to rest 10 to 15 minutes.
Knead dough until smooth and elastic, about 10 to 15 minutes, adding additional flour as needed. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot, damp towel and leave in warm place until doubled in volume.
Punch dough down and turn onto lightly floured board. Shape into 2 balls and place in prepared pans. Cover with plastic wrap and leave in warm place until doubled.
Preheat oven to 350 degrees F. Bake breads 40 minutes.
Combine water and cornstarch in saucepan and bring to boil over high heat; boil 1 minute. Brush lightly over bread and return bread to oven for about 5 minutes, or until tops are glazed and loaves sound hollow when tapped. Remove from pans and allow to cool on racks.
Recipe: prianiki with honey and spices
category: russian
id: 3691
title: prianiki with honey and spices
recipe:
Prianiki with Honey and Spices
The prianik is the oldest of the Russian sweetmeats. Traditionally it is a small cake made with honey and spices (prianosti). Prianiki can also be made with different flavors and resemble a slightly floury meringue. If hot honey or syrup is used in the making, the dough should be left for an hour or two in the refrigerator before baking.
1 1/2 cups all-purpose flour
10 tablespoons granulated sugar
2 1/2 tablespoons honey
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cardamom
2 eggs
1/2 teaspoon baking powder
1 tablespoon olive oil
Mix together oil and honey. Beat eggs and sugar until white and fluffy.
Sift flour with baking powder and stir in the spices. Gradually mix the spiced flour into the eggs and sugar and then add the honey. The dough should be stiff but not dry. Cool for 1 hour in the refrigerator.
Roll into small balls in the palms of your hands and place, well separated, on a greased baking sheet. Bake in a preheated fairly hot oven for 20 minutes. Spiced Prianiki are usually glazed while still hot by dipping into a syrup made with 8 tablespoons sugar and 2 tablespoons water, into which is folded a stiffly beaten egg white. Cool on a wire grill.
Recipe: noodle and cheese casserole
category: russian
id: 3692
title: noodle and cheese casserole
recipe:
Noodle and Cheese Casserole
(Lazanki s Tvorogom i Smetanoi ? Russia)
(Lokshyna, Zapechena z Syrom ? Ukraine)
12 ounces fresh lasagna noodles
1 pound farmer cheese
1 cup dairy sour cream
4 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup dry bread crumbs
1 tablespoon butter or margarine
Cut lasagna noodles into diamond shapes, about 1 inch wide. Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.
Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.
Preheat oven to 375 degrees F. Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs. Pour noodle mixture into casserole; dot with 1 tablespoon butter. Bake uncovered until hot, 25 to 30 minutes.
Yields 6 servings.
Recipe: russian apricot pudding
category: russian
id: 3693
title: russian apricot pudding
recipe:
Russian Apricot Pudding (Kissel)
2 cups water
1 cup dried apricot halves
1/4 cup granulated sugar
3 tablespoons cornstarch
Dash of salt
Heat water and apricots to boiling; reduce heat. Cover and simmer until tender, about 20 minutes. Place apricots and 1/2 cup cooking liquid in blender container; cover and pur?e until uniform consistency. Press pur?e through sieve.
Mix sugar, cornstarch and salt in saucepan; gradually stir in apricot pur?e and remaining cooking liquid. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Pour into dessert dishes.
Serve with half-and-half or sweetened whipped cream if desired. Yields 4 servings.
Recipe: russian beet soup
category: russian
id: 3704
title: russian beet soup
recipe:
Russian Beet Soup (Borscht )
6 cups water
1/2 cup dried navy beans
1 pound beef boneless chuck, tip or
round, cut into 1/2-inch cubes
1 smoked pork hock
1 (10 1/2 ounce) can condensed beef broth
2 1/2 teaspoons salt
1/4 teaspoon pepper
6 medium beets, cooked
2 medium onions, sliced
2 cloves garlic, chopped
2 medium potatoes, cut into 1/2-inch cubes
3 cups shredded cabbage
2 teaspoons dill seed or 1 sprig dill weed
1 tablespoon pickling spice
1/4 cup red wine vinegar
1 cup dairy sour cream
Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add beef, pork, beef broth, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours. Shred beets or cut into 1/4-inch strips.
Remove pork from Dutch oven; cool slightly. Remove pork from bone and trim fat; cut into bite-size pieces. Add pork, beets, onions, garlic, potatoes and cabbage to beef mixture. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to beef mixture. Cover and simmer 2 hours.
Stir in vinegar; simmer 10 minutes.
Remove spice bag.
Serve with sour cream; sprinkle with minced dill weed, if desired.
Yields 6 servings.
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