Russian Cuisine

Main dishes

l 1/2 pounds carrots, cut into scant 1/4-inch slic
21/2 tablespoons unsalted butter, in all 3/8 teasp
1 teaspoon sugar
1 tablespoon finely chopped fresh dill or parsley

Place the carrots in a heavy, nonstick saucepan and add water barely to cover. Add l 1/2 tablespoons butter, the salt, and sugar. Bring to a boil, lower the heat, and cook, covered, for 30-40 minutes, depending upon the age of the carrots. Tasting is

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4 large eggs, separated and at room temperature
A pinch of salt
2/3 cup sugar, in all
1/4 teaspoon cream of tartar
2/3 cup cake flour, sifted
1 teaspoon vanilla extract, freshly grated lemon r
A 9-inch round spring-form baking pan
Wax paper f

This is a cake of many virtues: it is fragrant, soft, and springy. It has a fine texture, excellent body, does not crumble, and stays moist for a long time, all of which make it a splendid base for many fillings and toppings. This basic recipe can be

Place the baking rack at the middle level of the oven and preheat the oven to 350°F. Line a 9-inch spring-form pan with wax paper and butter the paper. In a large bowl, using a wooden spoon, vigorously beat the egg yolks with a pinch of salt for 30

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  Apple Juice


The easiest method to get juice from apples is that of the so-called “diffusion”. For this you will need 3-lt. jars with wide mouth. Place 1,5 kg chopped apples into Jar 1. Chop them into bars, small pieces or grate coarsely. Do not cut seeds because cut seeds add bitter taste to the juice. Place the apple cores as whole pieces. Then fill the jar with hot water (60-70 degrees C) up to the “shoulders” and let it stand for 6-8 hours. Place 1,5 kg chopped apples into Jar 2 and fill it with warm juice from Jar 1. Fill Jar 1 with hot water again. In 6-8 hours do the same with Jar 3: fill it with the juice from Jar 2, pre-boiled to 60-80 degrees C. The juice from Jar 3 is ready. The jars form a certain “row”. Remove the marc from Jar 1 when it loses the apple taste. Put fresh apples into the jar and place it at the end of the row. Replacing the jars in this way you can get up to 5 lt. of juice a day. This high quality juice has no pieces of pulp in it and contains 70-80% dissoluble matters/substances of the apples you take. If you make a row of 4 jars, you get even more of this perfect juice. You may drink it or pasteurize for a long-term preservation. This method does for any fruits that are hard enough and also for some berries like currants or gooseberries.

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