Grandmother’s recipes Traditional Russian cuisine. Delicious dishes. Алексей Сабадырь
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Название: Grandmother’s recipes Traditional Russian cuisine. Delicious dishes
Автор: Алексей Сабадырь
Издательство: Издательские решения
isbn: 9785006254800
isbn:
Delicious dishes
Алексей Сабадырь
© Алексей Сабадырь, 2024
ISBN 978-5-0062-5480-0
Created with Ridero smart publishing system
Russian cuisine is an incredibly diverse and rich culinary tradition, which was formed under the influence of different cultures and climatic conditions. At the Russian housewife’s table there is always plenty of food, tasty and satisfying. And in this list above is a list of some popular dishes of Russian cuisine. Let’s look at some of them in more detail.
Borscht is a traditional Ukrainian soup that is very popular in Russian cuisine. It is cooked in meat broth with the addition of beets, cabbage, carrots, potatoes, onions and tomato paste. Borscht is served with sour cream and herbs.
Pelmeni are small dough dumplings filled with meat and seasoned with spices. They are often served with sour cream or sauce.
Stuffed cabbage rolls are cabbage rolls filled with minced rice and meat. Usually served with tomato sauce.
Kiev cutlets are chicken cutlets with butter and herbs hidden inside. They are fried until golden brown and served with sour cream or sauce.
Shish kebab is marinated meat, usually lamb or pork, grilled on a grill. Shish kebab is served with onions, herbs and sauce.
Blinis are traditional Russian pancakes made from thin dough that is rolled out and fried in a frying pan. They can be filled with various fillings such as cottage cheese, jam, honey or mushrooms.
This is only a small part of what Russian cuisine is. It is rich in a variety of dishes that reflect the history and culture of this country. Each dish tells its own unique story and brings joy to those who have the pleasure of enjoying them.
Russian borsh
Russian borscht is one of the most popular and famous dishes of Russian cuisine. Here is the detailed recipe:
Ingredients:
500 g beets
300 g potatoes
300 g carrots
200 g cabbage
1 large onion
2 cloves garlic
200 g tomato paste
200 g fresh tomatoes (or 1 can of tomatoes)
200 g meat (beef, pork or chicken)
1 liter chicken broth
salt, pepper, bay leaf
greens (dill, parsley)
sour cream for serving
Preparation:
Wash the meat, cut into cubes and fry in a frying pan until golden brown. Pour the broth into the pan, add the meat, add the bay leaf and simmer over low heat for about an hour.
Peel the beets, grate and fry in a frying pan until soft.
Cut the carrots into cubes, finely chop the onion, and pass the garlic through a press. Cut the potatoes into cubes, cabbage into thin strips.
Place potatoes in hot broth and cook for 10 minutes. Then add onions, carrots and cabbage. Cook for another 5 minutes.
Add beets, tomato paste, pureed tomatoes, garlic, salt and pepper to taste. Cook for about 15 minutes more.
After this, add the greens, stir and let the borscht brew under the lid for another 10 minutes.
Serve hot, with sour cream added.
Russian cabbage soup
Ingredients:
500 g pork or beef
1 large onion
2 carrots
3 potatoes
1/4 head of cabbage
2—3 fresh tomatoes or 2 tbsp. spoons of tomato paste
1 liter of water
2 bay leaves
salt
black peppercorns
dill
Preparation:
Cut the meat into pieces, place in a saucepan, add 1 liter of water and put on fire. When the water boils, skim off the foam, add the bay leaf and simmer over low heat for about 1—1.5 hours.
Cut the onion into cubes, grate the carrots, cut the potatoes, cabbage and tomatoes into cubes.
When the meat is ready, add onions and carrots to the pan and cook for 10—15 minutes.
Then add potatoes and cabbage, cook for another 10 minutes.
Finally, add tomatoes or tomato paste, salt and pepper. Cook for another 5 minutes.
Turn off the heat, let the cabbage soup brew under the lid for 10—15 minutes.
Serve hot, sprinkled with chopped dill on top.
Recipe: dumplings
Ingredients:
500 g minced meat (pork, beef or mixed)
1 onion
2 cloves garlic
salt, pepper to taste
1 egg
250—300 g flour
100 ml water
Preparation:
First, prepare the filling. Finely chop the onion, pass the garlic through a press. Fry the onion in a frying pan until golden brown.
Place the minced meat in a large bowl, add the fried onion and garlic, salt, pepper, and egg. Mix well.
Add flour gradually, stirring the dough. Add water to form a soft, elastic dough.
Roll out the dough into a thin layer on the table, cut out circles using a glass or mold. Fill each circle with filling, fill them, glue the dough together, pressing the edges.
For dumplings, you can use a mold or simply curl the edges of the dough.
Pour water into a large saucepan, bring to a boil, add salt. When the water boils, drop the dumplings one by one into the boiling water. The dumplings are cooked for 5—7 minutes after they float to the surface.
Serve the dumplings hot with sour cream, herbs or sauce of your choice.
Recipe – cabbage rolls
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