Russian Cuisine

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  Millet Pancakes

Ingredients

1 cup millet
2-3 cups wheat flour
3-5 eggs
25 g fresh yeast
2 tablespoons sugar
1 teaspoon salt
2-3 tablespoons vegetable oil
0,6 lt. water
1lt. milk


Method
Rinse the millet, cook in boiling water. Let the gruel get cold. Melt the sugar in warm milk (0,5 lt.), stir in the yeast and the gruel. Slowly stir in the flour and knead thick dough. Set the dough aside in a warm spot and let it rise (i.e. until it nearly doubles its size). Then pour boiling milk over the batter, stirring it quickly. Stir in vegetable oil, salt, and well beaten eggs. Mix well and set aside for about 10 minutes. Set the pan it over high heat, pour in vegetable oil. Then stir the batter, pour it in the heated pan and fry each pancake 2-3 minutes, turning them over until golden brown.

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  Pancakes with Cottage Cheese

Ingredients

0, 5 lt. milk
3-5 egg-whites
, ½ teaspoon salt
1 tablespoon granulated sugar
2 tablespoons vegetable oil
300 g wheat flour
3-5 egg yolks
2 table spoons granulated sugar
1 pack vanillin
300 g cottage cheese


Method
In a large bowl, combine the wheat flour, milk and egg whites, stir in salt, sugar and vegetable oil, whisk with a mixer and set aside for 30 minutes. Set the pan over high heat, pour in vegetable oil. Then stir the batter, pour it in the heated pan and fry each pancake 2-3 minutes, turning them over until golden brown. Beat the egg yolks with sugar, stir in some vanillin. With the back of a spoon, rub the cottage cheese through a fine sieve set over a bowl. Beat in the egg yolks mixture. Place 1 table spoon of the filling on each pancake, roll up and fry in butter. You may also use any jam or fresh berries with sugar for filling.

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  POUND CAKE

Ingredients

2 tablespoons unsalted butter for greasing pans
5 extra-large eggs, at room loaf temperature
1 teaspoon vanilla extract
1 pound (3 3/4 cups) cake flour
3/4 pound (2 cups) dark seedless raisins
1 teaspoon baking powder
A pinch of salt
1 tab

Description
In contrast to the American pound cake, which calls for equal amounts of butter, sugar, and flour, the Russian version uses equal weights of butter, sugar, and raisins and one-third more flour. This produces a densely textured cake whose deep yellow

Method
Preheat the oven to 350F. Butter the loaf pans. Sift the flour with the baking powder and salt and set aside . Combine the softened butter and the sugar, beat with an electric beater at low speed for 30 seconds, then at moderately high speed for 5

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  Pryaniki

Ingredients

1 lb sugar
1/2 c water
1 1/2 c honey
1/2 lb almonds
500 g flour
1 ts baking powder .
cardamom
cloves
Icing: 1 1/2 lb sugar .
/2 lb chocolate powde


Description
Pryaniki are ones of the most interesting makes of Russian cuisine. The name of Pryaniki comes from the spicy taste and smell which are achieved by special various additions. They could have different sizes, sometimes they made to order Pryanik up to several poods ( pood is old Russian measure, 16,38 kg (36 lb) and decorations. There were two kinds of Pryaniki - painted and printed. Painted Pryaniki are decorated with nuts, berries and candied peel. Real dynasties were involved in making forms for Pryaniki. Sometimes Pryaniki were made from two layers with fruit jelly or jam between. Expensive Pryaniki were always covered with icing. Pryaniki are one of the favourite food. They were always offered to guests, relatives. But there were 'leavingaway' Pryaniki that were given to late guests and, having received such Pryanik, they had to leave the house immediately. They baked Pryaniki to any occasion and the quality and the decoration were perfect.

Method
Dissolve sugar in the water, mix with honey and boil this syrup in a big pan. Add baking powder, cardamom, cloves to taste and chopped almonds. Take off from the heat and add flour. Stir thoroughly and make the dough on the table. Roll out the dough into an even sheet 0,7 cm thick and cut out different figurines, put on the sheet and bake in the oven until ready. Icing: Boil sugar twice, until the syrup is dense, add chocolate powder, stir very well and cover both sides of Pryaniki with icing, dry a little in the oven. Served with tea, coffee.

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  Romovaya Baba

Ingredients

2 packages of active dry yeast
1/3 cup of sugar
1 cup of lukewarm milk (110 to 115 F.)
1 teaspoon of salt
4 cups of sifted all-purpose flour
8 eggs, lightly beaten
3/4 pound plus 2 tablespoons of unsalted butter, softened
1/2 cup of dried currants (2 ounces)
1/4 cup of sultana raisins (1 ounce)


Method
In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl aside in a warm, draft-free place, such as an unlighted oven, for 5 to 8 minutes, or until the mixture doubled in volume. In a deep mixing bowl, combine the remaining sugar with salt and flour. Make a well in the center and pour in the yeast mixture. Add the remaining milk, drop in the eggs and, with a large spoon stir the flour into the liquid ingredients. Continue to stir until fairly stiff dough is formed. Knead the dough by pulling it with your hands---as you might be pulling taffy---for about 10 minutes, or until it is smooth and elastic. Drape the bowl loosely with a kitchen towel and set it aside in the warm, draft-free place for 1 hour, or until the dough doubles in bulk. Then punch it down and knead in 3/4 pound of the softened butter, a tablespoon or so at a time. Knead in the currants and sultana raisins. With a pastry brush, coat the inside of a 12-cup mold with the remaining 2 tablespoons of softened butter. Pat the dough into the mold; it should come about halfway up the sides. Cover the mold loosely with a kitchen towel and set aside in a warm, draft-free place for about 1 hour, or until the dough has doubled in volume and has risen almost to the top of the pan. Preheat the oven to 400 F. Bake the cake in the center of the oven for 10 minutes, then lower the heat to 350 and bake another 35 minutes. Remove from the oven, drape a kitchen towel loosely over the top of the mold and let it rest for 5 minutes. Run a knife around the inside of the mold and turn the cake out into a serving dish. Then carefully turn the cake over on the plate.

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  Varenyky

Ingredients

5 c unbleached all-purpose flour
1 ts salt
2 tb butter
1 c milk
water,as needed


Method
Combine the flour and salt in a large bowl, forming a well in the middle. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. (This dough should be somewhat soft, since more flour will be added as the dough is rolled out.) Or, in a processor, combine the flour, salt, and butter, stirring a few times, then with the machine running, add liquids until a ball forms. Allow to rest for a few minutes and then process until smooth. Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes. (It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.) Place a fourth of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a 3-inch biscuit cutter or wine glass, cut into rounds. When done cutting, place 1 Tb of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork. Make sure each is sealed or the filling will come out when cooked. Place each of the dumplings on a floured cookie sheet, keeping the dumplings covered with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes. Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking. Do NOT pile the dumplings on top of each other as this distorts their shape. If the varenyky are to be frozen, remove with a slotted spoon when they float to the top. DO NOT overcook. To freeze. place in the freezer on an oiled cookie sheet when tepid (lukewarm). When they are rigid, store in tightly sealed plastic bags. TO SERVE: Varenyky may be poached, pan-fried or steamed, served as an accompaniment or meats or served with sour cream, chopped sauteed onions or fried bacon with a little bacon fat.

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