It's been a long time since I wrote here. Honestly, I've been cooking dishes of other nations. And the reason of that is the oven in the new apartment that doesn't work at all. Russian cuisine is mostly about cooking in the oven, so I don't have so much freedom of doing pirozhki, kulebyaka and others. I hope, in the near future this problem will be solved successfully.))
I found one picture in my archives that I think you will like.
It's a boiled potato with butter, and herring in the vinegar with onion. All is dilled.))
Thursday, October 7, 2010
Wednesday, January 27, 2010
Pelmeni (Pelmeny, Pelmen, Russian Dumplings) | Russian Chef | Russian Cuisine
Substantial dinner))))
Take:
- 500 g flour;
- 1 egg;
- 350 g meat;
- 1 onion bulb.
Mince meat with onion, salt and pepper.
Roll out the dough (0,5 cm height). Make small circles (d=cup up).
Then: 1. Put some meat in center. 2. Put circles half-on-half and pinch together the edges. 3. Take the corners, move them down and pinch.
Eat with sour cream, vinegar, oil.)))
Ярлыки:
main dish,
meat,
old-fashioned,
old-Russian cooking,
pelmeni
Rassolnik
I took:
whole chicken;
300 g pearl;
3 carrots;
3 potatoes;
4 pickled cucumbers;
4-5 bay leaves.
Put pearl for the night into water.
In the morning of afternoon put the whole chicken in water and boil it until in would be ready. Pull out chicken and cut it to middle pieces. Put chicken meat back in water, add pearl, carrot, potato, pickles, salt, pepper and several bay leaves and boil it for about 20 min.
Ярлыки:
chicken,
cucumbers,
old-fashioned,
old-Russian cooking,
pearl,
pickles,
rassolnik,
soup
Monday, January 25, 2010
Chicken Garkoye (Roast Meat, Brasato, Garkoe, Scharkoje) | Russian Chef | Russian Cuisine
The word garkoye comes from ghar which is close to the embers.
It's kind of unbelievable but the first time I eat this was about 7 month ago)))))))) It was in a restaurant of the train "Sevastopol-Moscow", and it was really delicious.)))
In Russian cuisine garkoye can be made it with lamb, pork, beef or all kinds of meat.
- The whole chicken breast (about 400 gr);
- 3 big potatoes;
- 1 big carrot;
- 1 onion bulb;
- 2 garlic sections;
- 1 tablespoon sour cream;
- 1 teaspoon parsley root;
- 1 teaspoon celery root;
- herbs (parsley, dill);
- bay leaves;
- a pot.
Cut potatoes, carrot, onion, chicken and separately fry them on a pan to the golden colour (chicken should be fried with butter)).
Then put all fried stuff in a pot, add cutted garlic, roots, salt, pepper, bay leaves, 1/2 cup water. I lost pot's cover that's why I used frozen bread dough to cover the pot.
Put the pot into the oven (middle fire) for 20 min. Then open the pot and put sour cream and cutted herbs. Cover the pot. Put back into the oven (middle fire) for 10 min.
It may be weird but garkoye is good with beer)).
Then put all fried stuff in a pot, add cutted garlic, roots, salt, pepper, bay leaves, 1/2 cup water. I lost pot's cover that's why I used frozen bread dough to cover the pot.
Put the pot into the oven (middle fire) for 20 min. Then open the pot and put sour cream and cutted herbs. Cover the pot. Put back into the oven (middle fire) for 10 min.
It may be weird but garkoye is good with beer)).
Ярлыки:
chicken,
frozen bread dough,
in a pot,
main dish,
meat,
old-fashioned,
old-Russian cooking,
pot,
potato
Friday, December 18, 2009
Vatrushki | Russian Chef | Russian Cuisine
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).
Ярлыки:
curd,
frozen bread dough,
old-fashioned,
old-Russian cooking,
sugar,
vegetarian,
yolk
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