Russian Cuisine

Main dishes
  Pickled Mushrooms

1 cup of red wine
1 pound of small, fresh white mushrooms
2 whole cloves
Ѕ cup of cold water
5 whole black peppercorns
Ѕ bay leaf
2 teaspoons of salt
2 cloves of garlic, peeled and crushed with the flat of a knife or cleaver
1 tablespoons of vegetable oil

In a 1?- to 2-quart enameled or stainless-steel saucepan, combine the red wine vinegar, whole cloves, water, peppercorns, bay leaf, salt and crushed garlic. Bring to a boil over high heat, drop in the mushrooms, and reducce the heat to low. Simmer uncovered, for 10 minutes, stirring the mushrooms occasionally, then cool to room temperature. Remove the garlic from the marinade and pour the entire contents of the pan into a 1-quart jar. Slowly pour the vegetable oil on top, secure the top with plactic wrap, and cover the jar tightly. Marinate the mushrooms in the refrigerator for at least one week. Serve the pickled mushrooms as part of a zakuska table, or as a piquant accompaniment to meat or fish.

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  Moscow Ponchiki

1 1/2 c flour
2 tb sugar
1 tb butter
1 ea egg
1/2 c milk
1/2 ts baking powder
100 g oil to fry
powdered cinnamon

Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar

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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

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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