Russian Cuisine

Main dishes
  Meat with Vegetables, Cooked in an Oven

1 kg beef or pork
200 g sweet pepper
200 g carrot
100 g onion
50 g vegetable oil
hot pepper to taste
salt to taste

Rinse the meat, slice for serving and beat well. Peel the onion and slice it into round pieces. Rinse the carrot, peel it and shred into thin long pieces. Rinse the sweet pepper, seed, and chop it into thin round pieces. Saute the shredded vegetables in the vegetable oil. Place the meat in a large heavy skillet. Put the sauteed vegetables over the meat. Salt, add shredded hot pepper and cook the dish in an oven.

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  Gouryevskaya Kasha

1 c semolina
2 1/2 c milk
2 tb butter
2 tb sugar
2 c dense cream
2/3 c nuts
2 c canned fruits
1/2 c sugar
1/2 ea lemon,vanilla,salt

Take a not very deep pan. Put cream (must be dense) into the hot oven. As soon as there is a pink skin on the cream, take it carefully away on the plate. Be careful not to tear. Do it until you have 6-7 skins. Boil a viscous kasha (mush) on milk. Add butter, sugar (2 tb), vanilla, salt and mix very well. Put kasha into the oven to warm up for 30 minutes. Add the rest of baked cream to kasha. Nuts caramelizing: nuts must be caramelized otherwise kasha will be grey and not have a very good taste. Nuts must be tempered (fired) at first. Then put in a very hot water for 10 minutes. After that take the skins off and dry and chop them. Put sugar (1/2 c) in the pan on the heat, add lemon juice, wait until red colour and add nuts. As soon as nuts are caramelized, take them out and let cool down. Prepare a baking form. Grease it with butter. Put a little kasha as first layer, then a skin and nuts, chopped canned fruits. Repeat it until all the skins are used. The last layer is made of kasha. Decorate with sugar, fruits and nuts and put the form into the hot oven for 10-20 minutes. Gouryevskaya Kasha is served with apricot puree or any fruit juice

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  Russian Tea

1ounce instant tea with lemon
1 1/2cups sugar -- to taste
2teaspoons cinnamon
1teaspoon ground cloves

Mix all ingredients together. Store in a tightly sealed jar or container. To serve, add several tablespoons of the mix to a cup of hot water.

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