Russian Cuisine

Useful Links: Russian Dating | Russian News | Russians Abroad
 
 

  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.

Vox Count:Vox Rating:0

Print recipe Send recipe to the friend To vote  To discuss on a forum


  Pork Stuffed with Garlic

Ingredients

2-3 kg pork
50 g garlic
10 peppercorns


Method
Rinse the pork in cold water, cut large pockets into the sides of the pork; season inside and out with the garlic and pepper mixture. Preheat the oven to 200-220 degrees C and put the stuffed pork into it for 10 minutes. Then reduce the heat to 150 degrees C and bake until juices run clear. Serve with pickled vegetables and fresh grapes.

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


  Roast Stuffed Sucking Pig

Ingredients

sucking-pig
1-1,5 kg buckwheat cereals
300 g fresh field mushrooms
200 g onion
100 g vegetable oil
salt to taste


Method
Rinse the sucking-pig well. Dry, rub salt into the cavities with your fingers. Cut the pig down the center of the stomach side and stuff with the filling through the cut. Sew up the cut with a coarse thread using a common thick needle. Do not stuff the pig too tight because the stitch/seam might tear when the filling gets soaked/saturated with the juice and swells. Coat the pig with the vegetable oil and lay it flat, stomach side down, on a baking dish. Coat the ears and snout with pastry/dough or cover them with an aluminum foil to prevent from burning. Preheat the oven to 190-200 degrees C and place the pig inside. Bake till golden brown. You may turn the pig and pour running juice over it. Serve on a big dish together with fresh greens, boiled or pickled vegetables, or pickled fruit. Sort out the field mushrooms, rinse them well, chop finely and saute in the vegetable oil. Peel the onion, chop it finely and saute in the oil. Boil the buckwheat cereals, salt it to taste, stir in the sauteed field mushrooms and onion. You may also add the heart, liver e kidneys of the pig rinsed well, finely chopped and sauteed.

Vox Count:Vox Rating:0

Top document Print recipe Send recipe to the friend To vote  To discuss on a forum


Pages:  1 23