There is a desire to pamper your relatives and friends with something delicious, but there is no time and effort to deal with complex foreign recipes, a set of products for which you need to look all day in all supermarkets? The way out in this situation is simple – Russian kitchen.
It is based on the culinary traditions of many peoples, which beat and mix recipes in different ways, making this kitchen something special and unique. It contains almost everything varieties of food, ranging from vegetables, fruits and berries, and ending with mushrooms, pickles, as well as a large set of spices.
Difficult climatic conditions have formed many dishes, which are harvested in the summer, for colder times. So no one can boast of a variety of preservation another kitchen. Winter foods such as soups and cereals are different calorie and thoroughness to warm the body and fill it with energy.
Russian cuisine has a good balance of food, a lot of vitamins and a beautiful appearance. Thanks the triunity of these qualities, she will delight even a sophisticated connoisseur. In order to cook traditional dishes of this cuisine, do not you must be a professional and, importantly, you can always easy to buy the necessary set of products.
Here are a few recipes of Russian cuisine for a healthy and satisfying nutrition. Fast borsch First of all you need to cook in In a separate dish, beets are added to the water in the prepared vinegar. Place a pot on the burner in which you will cook borsch. Until water boil, chop cabbage, carrots and onions. In boiling water toss chopped cabbage and cook for ten minutes, during which in a separate frying pan in butter fry chopped vegetables until soft. Pour into the pan flour, mix well and add the resulting mixture to the main the pan. Now the turn of beets. It needs to be cut into strips and also fry in butter with the addition of tomato puree, after what to send after carrots and onions.
The result must be seasoned with sugar and salt. Of spices, excellent bay leaf will do. You can also add fresh chopped greenery. This dish goes well with sour cream, but because contrasting colors and looks just stunning! Rich cabbage soup with sauerkraut. This recipe is a little harder than the previous one. For it you will need meat – 700 gr. beef. From raw vegetables will be needed: carrots, potatoes, turnips and onions – just one each. Some dried porcini mushrooms (about a handful), one root of parsley and celery along with greens, fresh dill, as well as about 600 gr. sauerkraut (plus minus one hundred grams). You also need to stock up on butter for frying. Of the spices you will need several bay leaves, about 5 cloves of garlic, a teaspoon of ground black pepper, two – dried marjoram, as well as salt.
Pour a pan of cold water and, not slicing, put meat there, half the carrots and turnips, roots celery and parsley. We are waiting for it to boil and cook over low heat. a little over an hour. Next you need to throw the roots and strain broth, then salt.
We take turnips, spices, diced potatoes, chopped and soaked mushrooms and put in a pan – this is necessary cook another 20 minutes. Finely chop the halves of carrots and onions and fry in butter, then add to the broth. On this pan fry a little sauerkraut (somewhere 3-4 minutes) and send to cabbage soup.
Everything is almost done. It remains to turn off the burner and fill the dish crushed garlic, spices, and then let stand for a while in a warm place, wrapping a pot in a towel. You need to serve, like Borsch with sour cream. Lentil Lentil Soup For preparing this soup you need to prepare a large glass lentils, which need to be well washed, pour into a pan with two liters of cold water and cook for about one 0 minutes over moderate heat. 1carrots need to be cut into small pieces and sent to the beans, then cook another 10 minutes. Following send shredded onion, a couple of bay leaves, a teaspoon of black pepper peas and a tablespoon of dill or caraway seeds. Cook for ten minutes again. Now the soup is ready, so remove it from the heat, add crushed garlic and let it brew for a few minutes. Pickle with chicken We need 100 gr. barley porridge, whole chicken, 3 pickles along with half a glass of brine. Of vegetables will need two or three potatoes, and one at a time carrots and onions. Spices: several bay leaves, a small spoon peppercorns and roots, and green celery and parsley. Also not forget to prepare about a hundred grams of sour cream – for the finished dishes.
The first step is to rinse pearl barley and put it to boil bay a few glasses boiling water. While it will be preparing (and this is 30-40 minutes) you need cook chicken stock. The meat needs to be lowered in the cold, salted water and, not forgetting to remove the foam, cook about half an hour. Next, you need to separate the meat from the bones and chop, strain the remaining broth. Peeled Pickles you need to chop and boil for about ten minutes in boiling water. Onions and carrots finely chop and fry a little.
Put the broth on the burner again, boil and pour the brine. After that, chopped potatoes, roots, and boiled pearl barley porridge. All this needs to be kept on fire for about ten minutes, after which pour meat into the pan and fried vegetables. All this must be boiled again and added boiled cucumbers, spices and salt to taste. While the brine is still boiled ten minutes, cut the greens, after adding which, the dish boil for another two minutes. Everything is ready – only left put sour cream and serve. Mushroom noodles The preparation of this dish is divided into two parts: first you need make the noodles themselves, and then cook the soup. For the dough you need flour (a glass of wheat and a quarter cup of buckwheat), an egg and several tablespoons of water. The ingredients must be mixed and knead, not forgetting sift the flour. The result should be a dense dough, which should “rest” for about ten minutes. Next, make noodles: roll the dough very thinly onto a table sprinkled with flour and cut into small strips. So that the noodles do not stick together and dry, put it on the table.
Now we cook the soup. The peeled mushrooms need to be boiled, add finely chopped onion, one carrot and celery. Of spice must be put a few bay leaves and a teahouse spoon of salt and pepper. Boil all this for 10-15 minutes, then add noodles and bring the dish to readiness and season with four cloves garlic and chopped herbs. Cabbage pickled chop one cabbage, chop two carrots slices and mix with crushed garlic (three slices). Mixture season with several bay leaves, a teaspoon of cloves, dining room – black pepper peas and dill seeds. Separately prepare the water. About a half liter must be mixed with a glass of six percent vinegar, a glass of oil, add 5 large spoons of salt and 8-9 sugar. All this must be boiled. Prepared marinade need to pour cabbage and carrots and leave at room temperature for three days. The dish should be stored in clean containers and always in the refrigerator. Dumplings The first step is to make the dough. For this 300 gr. flour with tea pour salt with boiling water (1 cup) and quickly and thoroughly knead. Leave the dough alone for 15 minutes, covering it with a towel. Next, mix 200 g. pork and beef minced meat, with chopped onion, salt and pepper. The resulting if necessary, the filling can be slightly diluted with milk.
Next, you need to mold the dumplings directly. For this you need to roll out the dough, cut into the same circles and wrap stuffing into workpieces by carefully fastening the edge. You need to cook dumplings in brackish boiling water for about five minutes (until they emerge). it the dish is very tasty served with sour cream or melted creamy oil.
Pike in sour cream For this the recipe will need a peeled pike weighing somewhere in a kilogram – one and a half. Rinse the fish well, grease with oil and bake in oven at 180 degrees for approximately 10 minutes. After time pour sour cream (300 – 400 grams), close tightly and put again in the oven for 40 minutes. After the oven, you need to fish on a separate dish sprinkle with lemon juice, and boil the remaining sour cream a little, mixed with nutmeg and salt. Serve fish as main a dish, and sour cream as a sauce to it. Buckwheat porridge with 4 mushrooms need to be soaked and chopped, boil two eggs, finely chop and fry one onion. Farther you need a ceramic pot in which you need to pour one and a half glasses of washed buckwheat, prepared mushrooms, salt and sugar. Everything it needs to be poured with three glasses of cold water and sent to an oven preheated to 180 degrees for about 45 minutes. By after time add eggs to the porridge and mix and serve onion hot on the table. If it seems a little dry, you can put some butter. Millet porridge in milk 1 a glass of millet groats should be thoroughly washed with cold water, and after boiling water again. Take a saucepan pour the porridge there and pour one and a half glasses of boiling water. All this salt and put on strong fire, boil and remove foam. Millet needs to be cooked ten minutes, and then pour one and a half glasses of milk into the pan, mix and keep on the stove until all liquid has been absorbed. In the finished porridge you need to put oil and put in a warm place for twenty minutes wrapped in a towel.
Thin pancakes with milk 6 eggs, 3 tbsp. l sugar, beat a little salt thoroughly to make a dense foam. Add a liter of milk and mix. 500 grams of flour surely sifted need to be added a little, kneading well, so that there are no lumps. At the end add 4 tablespoons vegetable oil and let the dough stand for a couple of minutes. Fry pancakes need in a hot frying pan greased with oil. Honey Gingerbread 500 grams of honey must be boiled and separated part of it. Mix it with 10 grams of rye flour, and after and completely honey. You need to knead until the composition is will turn white. Leave to cool the honey mixture, and at this time sift 400 grams of wheat flour and mix with half tsp. soda cloves, a whole small spoonful of cinnamon, cardamom and orange zest or lemon. 2 beat the yolks with a tablespoon of sugar, pour there a glass of milk and 125 grams of sour cream and mix well again. Gently combine wheat flour with sour cream and egg mixture. Further combine cooled honey and egg dough, spread on a baking sheet and level it, achieving that the layer is somewhere 1-2 centimeters. Bake for about half an hour at a temperature of 180 degrees.
