Russian Cuisine



Main dishes
  Meat Cutlets with Greens

Ingredients
500 g beef
500 g pork
100 g onion
200 g spinach
100 g parsley or dill
greens
2-3 cloves of garlic
salt, ground black pepper to taste


Method
Peel the onion and grind it with beef and pork. Rinse the greens, chop them finely. Blend with the ground meat, add garlic, salt and ground black pepper to taste. Form the ground meat into cutlets, roll in bream crumbs and fry in vegetable oil.

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Desserts
  Cream with Sea-buckthorn and Carrot Juice

Ingredients
200 g cream
50 g sea-buckthorn
50 g carrot juice
50 g granulated sugar


Method
Rinse the sea-buckthorn berries and grate them through a sieve or grind with a mixer. Wring out the juice through a gauze. You may take grated sea-buckthorn from your winter stocks. Beat the grated mass, gradually adding the cream, carrot juice and sugar. You may take cream instead of milk.

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Drinks
  Krestyanski Kvass (Peasant Kvass)

Ingredients
500 g rye malt
200 g barley malt
300 g rye flour
1 cup rye bread rusks
2 pieces stale rye bread
700 g syrup
2 tablespoons honey


Description
kvass yield approx. 20 lt.

Method
Stir the malt and flour in 3 lt. of water, let the paste rest for 10-12 hours. Then place it into an enamel saucepan, put on the lid and boil in the preheated oven for 2,53 hours. Mix the paste, scrape it from the sides of the saucepan and pour in some boiling water up to the top. Leave the paste in an oven for 20-24 hours. Place it in a capacious container and pour in 9 lt. of boiling water. Stir in the chopped dried bread rusks and bread and let it stand for 8 hours. When the sediment sinks to the bottom and the wort starts to ferment, strain off the liquid. Pour 8 lt. of boiling water over the sediment. Stir and let it rest for 2-3 hours, then strain off the liquid. Pour 4 lt. of boiling water over the sediment, stir and let it rest for a couple of hours, then strain off the liquid. Flavor the wort with mint infusion and syrup and let it ferment (without adding the yeast). In about 2 hours place it in a cold spot. When the wort stops fermenting, add syrup and cover tightly. Kvass is ready in 3 days. It is dark red and frothy with bittersweet flavor. You may keep it in a cold spot for a few months, time only adds bitterness to the fine taste.

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