Russian Cuisine

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  Minced Meat with Greens Roulette

Ingredients

1 kg minced meat
2 table spoons semolina
300 g beet tops
100 g fresh coriander
1 head garlic
ground black pepper to taste
salt to taste


Description
This is a particularly tasty and nourishing dish that is easy to cook. Its main virtue is that meat that is cooked with vegetables soaks in spicy juices and becomes soft and fragrant, as well as enriched with vitamins, minerals and other bio-active substances. Such meat dishes are served both hot and cold.

Method
Rinse the fresh beet tops and coriander in cold water. Peel the garlic. Sprinkle minced meat with salt and pepper to taste, add semolina, mix well and lay flat on an aluminum foil sheet coated with vegetable oil. Place beet tops, coriander, crushed garlic over the 2 cm thick layer. You may also add chrushed walnut kernels. Roll it up, cover with an aluminum foil and bake the dish in the preheated oven.

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  Pork-roll/Roulette

Ingredients

1-1,2 kg pork
500 g spinach
200 g dill
greens
1 onion
1-2 heads garlic
1-2 handful onion peel
black peppercorns to taste
salt to taste


Method
Cut the pork into wide flat slices, place the slices on the table flesh-side up. Sprinkle with salt and pepper all over the pork. Rinse the greens, chop them finely and place over the slices. Then tightly roll up the slices into roulettes. Bind the roulettes with coarse threads or tightly cover them with a clean gauze/cloth. In a bowl, combine water, onion peel, a large onion and 8-10 black peppercorns. Bring the mixture to the boil. Place the roulettes into the boiling mixture, reduce the heat to Low and boil for about 2 hours. Remove the roulettes, roll in crushed garlic combined with ground black pepper. Place the roulettes between 2 boards, press down with something heavy and refrigerate. Serve cold.

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  Pork Ribs Braised with Greens

Ingredients

1 kg pork ribs
600 g shredded greens
fresh strained lemon juice
1 head garlic
salt to taste


Method
Rinse the ribs, chop and roast on both sides in a dry skillet. Combine with shredded greens and roast for one more minute, constantly stirring. Place the ribs and greens in a pan, sprinkle with salt, add fresh strained lemon juice, garlic and braise covered. Best served with cauliflower or broccoli.

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  Pork Ribs Braised with Vegetables

Ingredients

1 kg pork ribs
200 g carrot
200 g onion
200 g celery
100 g fresh tomatoes
salt, pepper to taste


Method
Rinse the ribs well, chop and roast on both sides on a preheated skillet. Chop onion and carrot and saute in the ribs fat or in vegetable oil. Rinse tomatoes, chop and saute in vegetable oil or fat. Place the roasted ribs in a pan, cover with the sauteed vegetables, sprinkle with salt and pepper to taste and braise covered. Serve covered with finely shredded parsley or dill

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  Pork Roulette with Eggplants

Ingredients

1,5 2 kg pork
1 kg eggplants
500 g sweet pepper
1 head garlic
50 g parsley
greens


Method
Rinse the eggplants, put them into boiling water, salt and boil. Peel and chop into long slices. Finely chop sweet red pepper, garlic, and parsley. Sort out fresh field mushrooms, rinse them well and shred finely. Chop the pork and fat into large 1,5-2 cm slices, place them on an aluminum foil coated with vegetable oil and finely shredded parsley and sweet pepper. Place eggplants over the pork slices and cover it all with shredded sweet pepper, garlic and field mushrooms. Tightly roll up the meat slices with the filling, cover each roulette with an aluminum foil and bake in an oven.

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  Pork Stew in a Pot

Ingredients

200 g pork ribs or brisket
200 g sweet pepper
100 g tomatoes
20-30 g onion
1 bay leaf
3-4 black peppercorns
0,5 cm red hot pepper
salt to taste


Method
Rinse the ribs, chop and place in a pot. Add the sweet pepper chopped into bars, tomatoes, onion chopped into semi-rings, bay leaf, red hot pepper, peppercorns. Pour in some water just enough to cover the vegetables. Cover with an aluminum foil and place in an oven. Serve with crushed garlic. You may substitute fresh tomatoes with tomato paste.

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