Russian Cuisine

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  Apple Juice

Ingredients



Method
The easiest method to get juice from apples is that of the so-called “diffusion”. For this you will need 3-lt. jars with wide mouth. Place 1,5 kg chopped apples into Jar 1. Chop them into bars, small pieces or grate coarsely. Do not cut seeds because cut seeds add bitter taste to the juice. Place the apple cores as whole pieces. Then fill the jar with hot water (60-70 degrees C) up to the “shoulders” and let it stand for 6-8 hours. Place 1,5 kg chopped apples into Jar 2 and fill it with warm juice from Jar 1. Fill Jar 1 with hot water again. In 6-8 hours do the same with Jar 3: fill it with the juice from Jar 2, pre-boiled to 60-80 degrees C. The juice from Jar 3 is ready. The jars form a certain “row”. Remove the marc from Jar 1 when it loses the apple taste. Put fresh apples into the jar and place it at the end of the row. Replacing the jars in this way you can get up to 5 lt. of juice a day. This high quality juice has no pieces of pulp in it and contains 70-80% dissoluble matters/substances of the apples you take. If you make a row of 4 jars, you get even more of this perfect juice. You may drink it or pasteurize for a long-term preservation. This method does for any fruits that are hard enough and also for some berries like currants or gooseberries.

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  Assorted Juices

Ingredients



Method
- Blanch black ash-berries in boiling water for 2 minutes. Blend 300 g ash-berry juice, 200 g red beet juice 2,5 lt. apple juice and 200 g sugar. Heat the mixture till it boils. Add 3 leaves of black currant, 3 leaves of raspberry and boil for 5 minutes. Pour the juice into jars. - Pumpkin juice and vegetable marrow juices are best made from overriped fruit. Blend 2 lt. pumpkin juice or vegetable marrow juice, 10 fresh leaves of grapes, 1 twig of lemon melissa, 200 g sugar and boil the mixture for 5 minutes. Pour it into jars. - Pour 3 lt. pumpkin or vegetable marrow juice over 500 g finely chopped Japanese quince. Add 200 g sugar or honey, heat the mixture until it boils and pour it into jars. - Put 1 kg gooseberries into 2 lt. of pumpkin juice, add 200 g sugar and heat the mixture until it boils and grate through a sieve. Put 5 grape leaves and 5 lemon grass leaves into the juice and boil it for 4 minutes. Pour the juice into jars. - Peel 1 kg rhubarb and put into 5 lt. water. Heat the water until it boils. Grate through a sieve. Add a handful of rose leaves and 5 leaves of lemon grass, 200 g sugar and boil for 5 minutes. Pour the boiling juice into jars. - Pour 2 lt. water and 3 ml red beet juice over 1 kg plums. Heat the liquid until it boils, then grate through a sieve. Boil the juice for 5 minutes, pour the boiling juice into jars.

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  Compote from Whole Plums.

Ingredients



Method
Sort out and rinse them in cold water. It is better to place the plums in a colander and put it first into boiling water and then immediately into cold water. Put the blanched plums into jars. Fill the jars with boiling sugar syrup with 10-20% concentration (200-350 g sugar per 1 lt. water). Put the lids on the jars filled with the syrup and place the jars in a saucepan for sterilization. 0,5 lt. jars are sterilized in 8-9 minutes, 1 lt. jars – in 9-11 minutes and 3 lt. jars – in 20 minutes. After sterilization, the jars are immediately sealed and cooled.

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  Juice from Fruit and Berries

Ingredients



Method
Sort out the fruit and berries, rinse them well, cut large fruit into small pieces, remove stalks/stems from the berries. Place the fruit and berries on a folded gauze. Place a well-washed brick on the bottom of a big enamel saucepan, pour in some water so that the level of water in the saucepan is 1-1,5 cm below the brick surface. Put a small enamel saucepan on the brick. It will be used for collecting the juice. Put the lid from the big saucepan on the gauze with the fruit. Do it very carefully. The gauze should be wider than the lid so that you could pass the ends through the lid handle and tie them cross-wise. Then put the lid back on the saucepan with the fruit gauze hanging over the small saucepan about 3-5 cm above the bottom. Put the “fruit-cooker” over medium heat. When the water in the big saucepan starts to boil, the steam will make the fruit ooze juice. It will trickle down into the small saucepan and sterilize at the high temperature. 1 kg fruit or berries takes 30-45 minutes of work. This makes about 500-700 g natural juice rich in vitamins. Pour the hot juice into clean, sterilized bottles, cork them up with common sterilized corks and coat them with sealing wax. Keep the bottles in a cold spot. You may drink the juice as it is or add it to compotes, kissels or tea. It is better not to use the juice as an ingredient for cooking for it loses most of the vitamins during heating. Along with natural juices, you may also make blended or sweetened ones. Blending of juices from different berries or fruits with different tastes improves the flavor. In this case you can use almost all sorts of berries and fruits for making juices. Sweetened juices are made from sour fruits, such as plums, strawberries, black and red currants and others. Add sugar according to the degree of sourness of the juice. The sourer it is, the more sugar you should add. Add 8-20% of sugar into cherry juice (depending on the sort), 5-12% of sugar goes into plump juice, 10-15% - onto raspberry juice and so on. The black currant juice is usually very sour and it is hard to improve the taste by adding sugar. That is why the black currant juice should be diluted by water first and only after that sugared. To save the space, make natural black currant juice and dilute or sugar it before drinking. Blended or sweetened juices are pasteurized in the same way as natural ones.

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