Friday, December 18, 2009

Vatrushki | Russian Chef | Russian Cuisine



Singular: vatruska.
Like them with tea or coffee))).
  • Frozen bread (yeast) dough;
  • 1 egg for 150 g curd;
  • sugar;
  • vanilla.
Mash curd. Mix it with sugar, egg and vanilla.
Make dough balls. Put them on a oiled baking tray. Take cup and push balls. You should get flat balls with the hollow. Put in this hollow curd.
Bake for about 15 min (middle fire).

Wednesday, December 9, 2009

Pirozhki (Piroschki, Piroshki) With Meat, Potato | Russian Chef | Russian Cuisine


Finally!!! The most lovely pirozhki!)))))))))))

Singular: pirozhkok.

Take frozen bread dough and prepare it like it's said on a pack.
Then prepare filling. I took meat and potato, but you can make anything you want!))))

Meat filling:
Take minced meat and fry it with onion in sunflower oil until it would be prepared. Salt. Pepper.
Potato:
Boil the potato and mash it. Add fried onion.
Make circles of the dough with a cup. Put the filling in center. Pinch together the edges under the filling. Pull over and put on a oiled baking tray. Rub pirozhki with yolk if you want them to be glossy.
Bake for about 15 min (middle fire).

Ямммиии))))))))))

Russian Bread | Russian Chef | Russian Cuisine

Now we just look and not cook.

These are some kinds of bread that can be called Russian bread and can be found in Russian stores.




From left to to right:

up: Gortchitchniy, Nareznoy, Bun with Bran, Rzhanoy, Pletyonoe:
down: Ukrainskiy, Zolotistiy;
near: Borodinskiy, Tchernavskiy.

The most popular white bread is Nareznoy. It's a little bit sweet and is good with red caviar, meat products, or just with butter. In the country it's called Bulkha.

The main bread all over Russia is Ukrainsky. It's very simple. You can call it grey bread, but we call it black bread. Walk by to the counter and say: "One black, please", and you'll get Ukrainskiy.

Borodinskiy is a little bit sweater and spicy than Ukrainsky. It's strewed by coriander. Usually it's bigger than at the picture, and is like Ukrainsky by the volume. But there was only little one in the store, so I'm sorry..))

The most healthy is Bun or Bread with Bran.

Of course, we have different variations of Italian or French bread, but we'll talk about them some other time)).

Thursday, December 3, 2009

Russian Charlotte (Apple Pie) | Russian Chef | Russian Cuisine



Delicious apple pie. Mom's one is awful.))))
  • 4 eggs;
  • 1 cup sugar;
  • 1 cup flour;
  • salt (on the end of the knife);
  • 4 middle apples.
Peel apples and cut them to cloves. Put them to the form.

Whip eggs for 2-3 min. Then put sugar to eggs. Whip for 1 min. Put flour and salt. Keep whipping for several minutes.

Cover apples with egg mix.

Put the form to the oven (middle fire). After 15 min start checking Charlotte with a toothpick. If the last one is dry, pie is ready.

Wednesday, December 2, 2009

Okroshka (Cold Soup) | Russian Chef | Russian Cuisine


Great in summer!))) Fresh and light.

Take:

  • 1 cucumber;

  • 2 radish bulbs;

  • sour cream;

  • 1 egg;

  • dill;

  • 1 tablespoon of mustard;

  • kvass.
Boil an egg.
Cut cucumber, radish, egg and dill. You can put boiled meat, sausage or ham but I prefer not to. Put all in a soup plate. Salt, put mustard, coat with kvass (you can use bottled kvass). Sugar it if you want.

Serve with sour cream.))

Potato With Dill And Sour Cream | Russian Chef | Russian Cuisine


Easy to cook))). Widespread in the country, but good anywhere.

Boil the potato in rind. Peel it. Cut some dill.
Serve potato with dill and sour cream.

Mmm))))

Solyanka (Meat Soup) | Russian Chef | Russian Cuisine


The morning after my mom's 50th anniversary my uncle Yuri took all the meat and bring it to the pot. I was terrified! Ugh... He said: "WHAT?! This would be delicious!". And yes, it was delicious)))))))).

Take:
  • 300 g of different peaces of meat (pork, sausage, collar, bacon, etc.);
  • 1 pickle (salted cucumber);
  • 10 black olives;
  • 5 tablespoon tomate paste;
  • 1 onion bulb;
  • 2 slices of lemon;
  • 700 ml water.
Boil the water. Fry meat in tomate paste and sunflower oil for 3-4 min. Put the meat into the water and keep boiling.
Brown onion in sunflower oil. Put onion to the meat. Keep boiling for 8-10 min.
Slice pickle and olives. Put them to the meat. Keep boiling for 5 min.
Stop boiling and put slices of lemon half-cuted.

Rich and savoury taste)))))). Really great)))))))