Russian Cuisine

Main dishes

1 pound carrots, cut into scant 1/4-inch slices
1/4 teaspoon salt
3 tablespoons sugar
1 1/2 teaspoons powdered ginger
2 tablespoons unsalted butter
3/4 cup sour cream, mixed with 1/4 cup half-and-ha

Place the carrots in a saucepan or bowl, sprinkle with the salt, sugar, and ginger, toss, then leave for 30 minutes, or until the carrots begin to release their juices. Drain. In a deep, heavy nonstick skillet, melt the butter. When it bubbles, add

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1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 package active dry yeast
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95F for compressed yeast, 100-115F for dry yeast)
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups warm milk (95F), in all
2 egg yolks
1 egg white
Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast
All-purpose flour for rolling out the dough
½ recipe of Beef Filling for Piroghi
2 medium onions, finely chopped
4 tablespoons unsalted butter
1 recipe Beef for Pirog Filling
21/2 pounds boneless beef shin
1 leek
1/2 pound beef or veal knuckle and marrow bones
1 large parsley root
1 teaspoon salt
A chunk of celery root, 1 inch by 1 inch by 2
1 unpeeled onion inches, or 1 celery heart
1 carrot
1 ½ tablespoons heavy cream
Salt to taste
Freshly ground black pepper to taste
1 ½ tablespoon cold fresh or canned chicken consomme
1 tablespoon vegetable oil for greasing the palms
A 4-inch plain round cookie cutter or saucer
A 4- to 5-quart cast-iron or cast-aluminum pot for deep frying
Deep-fat thermometer
A slotted spoon

When rolling out the dough for any deep-fried pirozhki, use as little flour as possible because it tends to burn during deep frying.

MIXING AND KNEADING WITH AN ELECTRIC MIXER In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2 cups of milk, and, with the dough hook, mix at low speed for 1 minute. Beat the egg yolks with a fork to blend, whip the egg white with a wire whisk or electric hand beater until stiff peaks form and blend them both into the dough with a wooden spoon or spatula. Add the remaining flour and milk and mix at low speed for 1 minute. Switch to medium speed and beat for 2 minutes. Change back to low speed, gradually adding the barely warm butter, and then continue to beat for 1-2 minutes. For the final beating, which is equivalent to hand kneading, turn the mixer to medium-high speed and beat for 9-10 minutes, stopping twice to allow the motor to cool off for 2 minutes each. The dough is ready when it no longer sticks to the sides of the bowl and when it peels off your fingers when you knead it. Place the meat and bones in a 4-quart pot and add boiling water to cover. Bring to a brisk boil, skim, lower the heat, and simmer for lY2 hours, partially covered. Thirty minutes after the start of cooking, add 1 teaspoon salt. Add all the vegetables, bring to a boil again, and simmer, partially covered, for 30 minutes. Test for doneness by piercing the meat with a sharp knife. If it goes in easily and the exuding juices are color- less, the meat is done. Cook further, if necessary, testing often so that the meat does not become overcooked. Let the meat cool in the stock. Saute the onions in the butter in a heavy-bottomed skillet over moderate heat for 8-10 minutes, or until translucent and pale golden. In a meat grinder or food processor, grind the beef with the onions. Add the cream and salt and pepper to taste, then add enough consomme to make the filling juicy but not too liquid

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  Strawberry Kefir

500 g kefir
200 g cream
500 g granulated sugar

Rinse the strawberries and grind them with an electric mixer, gradually adding: first cream, then kefir and sugar. Whisk the mixture until it is light and fluffy. You may take sour clotted milk or any other diary product instead of kefir. This drink can be cooked without sugar.

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