Thursday, October 7, 2010

Potato with Herring

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.))

Wednesday, January 27, 2010

Pelmeni (Pelmeny, Pelmen, Russian Dumplings) | Russian Chef | Russian Cuisine

Substantial dinner))))

  • 500 g flour;
  • 1 egg;
  • 350 g meat;
  • 1 onion bulb.
Flour, egg and 1 cup of cold water mix to the even condition. Wrah dough in a wet towel for 30 min.
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.

Now you can boil them in salted water with bay leaves for 10 min or freeze for future dinners.

Eat with sour cream, vinegar, oil.)))


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.

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)).

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).