Russian Cuisine

Main dishes

2 tablespoons unsalted butter, in all
1 medium onion, finely chopped
A piece of celery root, 2 inches square and 1 inch
1 parsley root, thinly sliced
1 firm head of red cabbage
(2-21/4 pounds), shredded cup fresh or canned beef
Salt to taste

In a small skillet, melt 1 tablespoon of the butter, add the onion, and saute over moderate heat for 7-8 minutes, or until limp and translucent. In a 3-quart Dutch oven or other heavy pot, melt the remaining butter, add the celery and parsley roots,

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  Moscow Ponchiki

1 1/2 c flour
2 tb sugar
1 tb butter
1 ea egg
1/2 c milk
1/2 ts baking powder
100 g oil to fry
powdered cinnamon

Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar

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  Coffee “Vityaz’” (“Knight”)

6-8 g coffee
2 g chicory
2 teaspoons sugar
50 ml cream
1 teaspoon castor sugar

Make natural black coffee, strain it and add sugar. Put the rest of the sugar into the whipped cream (take cooled cream with 35% fat content). Serve with 1 teaspoon of whipped cream in each glass. You may also add a bit of vanilla and sprinkle some finely chopped chocolate on the cream. Serve cold.

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