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

Substantial dinner))))

Take:

• 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.)))

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)).

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))))))))))

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)))))))