Russian Cuisine

Useful Links: Russian Dating | Russian News | Russians Abroad
 
 

  Fish Soup With Onions, Cucumbers and Tomatoes

Ingredients

1 cup of chopped onions
1 bay leaf
2 sprigs of parsley
3 teaspoons of salt
2 1/ 2 pounds of sturgeon, halibut or haddock steaks, cut 1 inch thick
4 tablespoons of butter
2 cups of thinly sliced onions
1 medium cucumber, peeled and halved, seeded and finely chopped
2 tomatoes, peeled , seeded and coarsely chopped
1/8 teaspoon of white pepper
4 teaspoons of capers
1 lemon, thinly sliced
2 tablespoons of finely chopped parsley
12 black olives


Method
In a 3- to 4-quart pot, combine 6 1/ 2 cups of water, the onions, bay leaf, parsley and 1 teaspoon of salt. Bring to a boil over high heat, then add the fish, lower the heat and simmer gently, uncovered, for 6 minutes, until the fish is firm to the touch. Remove the fish and cut it into 1-inch chunks. Strain the fish stock through a fine sieve set over a bowl, pressing down on the onions and herbs with the back of a spoon before discarding them. In a 2- to 3-quart casserole, melt the butter over high heat. Add the sliced onions, and cook 6 to 8 minutes until the onions are soft but not brown. Stir in the cucumbers and tomatoes and simmer 10 minutes. Pour in the strained fish stock, season with the remaining 2 teaspoons of salt and white pepper, and drop in the fish. Simmer gently a minute or two, until the soup and fish are heated through. Off the heat and stir in the capers, lemon, parsley and olives. Taste for seasoning and serve directly from the casserole

Vox Count:Vox Rating:0

Print recipe Send recipe to the friend To vote  To discuss on a forum


  Miasnaia Solianka

Ingredients

6 cups of beef stock, fresh or canned
3/ 4 pound of beef, preferably round, cut into cubes
1/ 2 pound of boneless shoulder of veal, trimmed of fat and cut into 1/2-inch cubes
4 tablespoons of butter
2 cups of thinly sliced onions
2 medium cucumbers, peeled, halved, seeded and cut into 1/4-inch slices
2 large tomatoes, peeled, seeded and coarsely chopped
1 teaspoon of salt , freshly ground black pepper
3 beef frankfurters, sliced into 1/2 inch rounds
12 black pitted olives
1 lemon, thinly sliced
6 ounces of boiled ham, sliced into 1/ 2-inch rounds


Method
In a heavy, 4- to 6-quart casserole, combine the beef stock, beef and veal. Bring to a boil over high heat, skimming the top of the foam and scum as they rise to the surface. Then partially cover the casserole, reduce the heat to moderate and simmer for about 1 1/ 2 hours, or until the meat is tender enough to be easily pierced with a fork. Meanwhile, melt 4 tablespoon of butter in a heavy 10- to 12-inch skillet over high heat. Add the onions, reduce the heat to moderate and cook 3 to 5 minutes, or until the onions are soft but not brown. Drop in the cucumbers and cook, stirring occasionally, for about 10 minutes, or until they are tender but still slightly firm. Then stir in the chopped tomatoes and cook an additional 10 minutes. Season with salt and few grindings of black pepper, and transfer the contents of the skillet to the casserole. Add the ham and frankfurters and simmer 5 minutes, or until the meats are heated through. Drop the olives into a saucepan of boiling water and boil briskly for 2 minutes. Drain and add them to the soup. Taste for seasoning, pour into a large heated tureen, and float the lemon slices on top. Serve at once.

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


  Soljanka

Ingredients

3 tablespoons unsalted butter, in all
11/2 pounds Brined Cabbage
2 small bay leaves, 4 black peppercorns, and 4 all- spice berries, tied in a cheesecloth bag
1 teaspoon sugar
1/4 pound cooked beef
1/4 pound cooked tongue
6 ounces frankfurters
6 ounces lean ham
2 Brined Cucumbers
6 marinated plums
1 teaspoon capers
12 black Greek olives, halved and pitted
1 medium onion, finely chopped and sauteed for 7-8 minutes in 1 table- spoon unsalted butter
1 tablespoon bread crumbs
6 tablespoons grated Par- mesan cheese
3 tablespoons finely chopped scallions
6 slices lemon


Method
Melt 1 tablespoon of butter in a heavy 3- to 4-quart saucepan, add the sauerkraut, spice bag, and sugar, and saute for 15 minutes, or until tender, stirring occasionally to keep the sauerkraut from sticking to the pan. Meanwhile, cut the cooked beef, tongue, frankfurters, ham, and pickles into 1/2-inch dice. Combine this mixture with the capers and olives and set aside. When the sauerkraut is cooked, discard the spice bag and mix the onions into the sauerkraut. Preheat the oven to 375F. Grease a 3- to 4-quart rectangular casserole with 1 tablespoon of butter and spread half the sauerkraut over the bottom. Cover with all the diced meats and pickles, then top with remaining sauerkraut. Smooth the top, sprinkle with the bread crumbs and grated cheese, dot with the remaining butter, and bake for 15-20 minutes. Cut into 6-8 squares and transfer to individual heated serving plates. Smooth the sides and decorate with the chopped scallions, lemon slices, and marinated plums. Serve at once. Variation Fish Casserole Instead of the beef, tongue, frankfurters, and ham, substitute up to 1 pound of assorted fish fillets, sauteed in unsalted butter or oil and cut into 1-inch pieces.

Vox Count:Vox Rating:6

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum