Russian Cuisine

Main dishes

1 lb Ground beef
1 lb Ground veal
1/2 c Chopped onion
1/4 c Rendered kidney fat
2 sl Break, soaked in milk, -squeezed dry
2 ts Salt Ground pepper
Fine bread crumbs
Butter or beef fat
2 c Sour cream
1/2 lb Sliced mushrooms
saute in taste

Cook onion in rendered kidney fat until wilted. Mix beef, veal, onion, bread, salt and little pepper. Knead well and chill. Wet hands and form mixture into balls the size of gold balls. Roll in crumbs and fry in butter or beef fat until brown all over. Remove and keep warm. Add sour cream and mushrooms to pan. Heat. Pour sauce over meat

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  Red Currant Jelly

Fresh red currants

Clean berries and remove them from the stems. In a bowl mash the berries into a pulp. Over another bowl, put pulp into clean cloth and squeeze out all of the juice. Set aside the pulp for later. Put large amount of sugar into the juice and stir until dissolved (do not cook). Let sit overnight in the bowl. Next morning the jam will be done. You can boil pulp in water to remove the rest of the juices, strain the pulp out of the juice, add a lot of sugar and have a pleasant juice to drink

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4 oz Dried Prunes; Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey; Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon

Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks

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