Russian Cuisine

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  Almond milk

Ingredients

3 cups sweet almond kernels
1 cup sugar
2 lt. water


Method
Pour boiling water over the sweet almond kernels and grind them in a meat-grinder, gradually adding sugar and cold boiled water. Rub the mixture until it is even. Then pour in some cold boiled milk. Strain the liquid and serve the drink with ice-cubes.

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  DRIED FRUIT COMPOTE

Ingredients

3/4 Cup dried pears
1/2 Cup dried apples
1/2 Cup dried apricots or prunes
1/4 Cup raisins
1/2 Cup sugar, in all
Rind of 1/2 lemon (yellow part only), cut into str


Method
Rinse the fruit. Soak the pears in a 3-quart saucepan in 5 cups of water for 2 hours. In a separate bowl, soak the apples in 3 cups of water for 1 hour. Bring the pears and their water to a boil, adding 1/4 Cup of sugar and the lemon rind, lower the

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  Instant Russian Tea

Ingredients

1/2 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
3 ounces lemonade-flavor drink powder
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground allspice


Description
In a large bowl, mix together powdered drink mixes, sugar, and spices. Place in jars.

Method
Instructions to include with gift: 1. Place 2 to 3 rounded teaspoonfuls in a cup. 2. Add boiling water and serve.

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  Tea (Protivniy Fred)

Ingredients

5 cloves
1/2 c Sweet cider
6 tb Orange
2 qt Boiling water Sugar, honey or strawberry -jam


Method
Steep tea, cloves, cider, food coloring in the boiling water for 10 minutes. Strain all the bits out and sweeten with sugar, honey, or jam.

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  Ural Kvass with Horse-Radish

Ingredients

1 kg rye bread rusks
1 tablespoon raisins
1 ½ cup sugar
¼ cup yeast
per 1 lt. of kvass: ¼ cup horse-radish
per 1 lt. of kvass: 1 tablespoon sugar
per 1 lt. of kvass: 2 tablespoons honey
per 1 lt. of kvass: 2 tablespoons raisins


Description
kvass yield 10 lt.

Method
Pour 10 lt. boiling water over the dried rye bread rusks. Cover the saucepan with a towel and let it stand for one day. Then strain the liquid through a sieve. Boil the raisins in the strained liquid sprinkled with sugar. Stir and cool the liquid. Then stir in dissolved yeast, cover the saucepan and let it rest until foam appears. Strain the kvass. Pour it into bottles, cork them up and tie with a wire. Set the bottles with the kvass in a cold spot. In 10-12 hours add grated horse-radish roots, raisins, honey and sugar into the kvass and let it stand for some time.

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  Uzvar

Ingredients

4 oz Dried Prunes; Pitted
4 oz Raisins
8 oz Dried Apple Slices
8 oz Dried Pear Quarters
1 c Honey; Clover Or Wild
1 Cinnamon Stick
6 Whole Cloves
2 qt Apple Cider
Juice And Peel Of 1 Lemon


Method
Combine the fruit in a large pot and fill with enough cider to cover it by a third more. (The fruit will absorb a lot of liquid.) Add the cloves and lemon peel. Simmer until the larger pieces are cooked but not falling apart. Pour off the liquid into a pan and cook until reduced by 1/3rd. Add the honey, cinnamon, lemon juice, and fruit. Reheat, stirring. Taste, and add more lemon juice if needed. It should not be cloying sweet, the taste of the fruit should dominate. Serve warm in crystal or clear glass bowls. Keeps in the refrigerator for up to 2 weeks

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