One of the lovely Russian meals - bliny (pancakes)! :-)Old Russian Cuisine.
Each nation has its own life, its own customs, holidays, songs and folk tales. Namely, differences between peoples form national cultures. Each nation has its favorite dishes and
table customs inherited from forebears. National cuisine depends on the traditional way of life and on which products were more available to the people in the period of its formation. Russian cuisine is no exception.
One can begin to talk about Russian cuisine in the 9th and 10th centuries, when the Slavs learned to bake bread from rye flour and kvas leavening. This was the basis of the development of Russian culinary arts.
Following this, more complicated baked goods appeared - kulebiaki, kurniki, kulichi, pies, pancakes, fritters, baranki and saiki. Technology both complicated and perfected these processes. Namely, with these times are
connected the appearance of groats, and correspondingly, the appearance also of the well-known Russian kasha, subdivided not only according to the type of raw material used, but also according to its finished consistency
- liquid, gruel, or crumbly.
The first recordings of the Russian recipes were left to us with the monks - chroniclers. The monks lived by own work and ate from fruits of this work. They cultivated ground, caught a fish, collected herbs, held bee-gardens, prepared food and baked bread. Monastic of recording have come not only in the cooking books, but also in the medical directories and herbs later. The role of monasteries in preservation of kitchen ancient Russia was huge. But the church influence on Russian kitchen was not limited monastic to walls. In old times the posts observed everything, from is small up to the great. In a post stove pies on vegetable oil - hempseed, nut, poppy; - with a fish, and per days, when also fishes were impossible to eat - with mushrooms, cabbage, poppy, peas, sweet - with raisin, berries, apples. Besides pies, on a table submitted, sourcrout, soaked apples, beet filled with vinegar and vegetable oil, mushrooms, kashas. Kashas it was authorized is per any days.
Since XVI centuries we can speak about distinction of kitchen monastic, village and imperial. In monastic the vegetables, herbs, greens and fruit stared. They made a basis of a food of the monks, is especial during posts. The village kitchen was less rich and is various, but too is in own way refined: behind celebratory dinner it was necessary to submit not less than 15 dishes. Dinner in general is the main meal on Russia. In old times in more or less rich houses on a long table from strong oak boards covered embroider with a cloth, on turn submitted four dishes: cold hors d'oevres, soup, second (in infast time usually meat) and pies or pies, which fur-trees "on a dessert".
The hors d'oevres were most different, but among them all salads - mix finely cutted of vegetables were main, it is usual cooked, in which it was possible to add everything, everything - from an apple up to cold veal. From them has taken place, in particular, known to each Russian house vinaigrette (salad). By the end XVII of century became popular galantine (from a word "ice cold", that is cold: first, galantine also should be cold, differently will spread on a plate; secondly, fur-tree it is usual in the winter, from Christmas before Christening, that is in the most cold season).
Then have appeared a fish soup from a different fish, corned beef and sausages. Amazed the foreigners thin with taste rassolnik. The russian cabbage soup - remembers saying: " a russian cabbage Soup yes kasha - food ours " - so, the russian cabbage soup submitted with mushrooms, with a fish, with pies.
From drinks most popular were berry and fruit juices with fruit drink, together with nastoykas. Honey drink is the drink on a basis of honey - was is more strong, and then vodka has appeared also. But the main Russian drink from of old remained grain kvass. With what only it did not do - from raisins up to mint!
Many customs of old Russian kitchen were kept and until now in kitchen celebratory, is especial - in connected with holidays religious. On Christmas make sweet soft drink, on Maslenitsa stove pancakes, on
Easter - Easter cakes. But the traditions of ancestors and in usual life are not lost. They send to modern Russian kitchen....,
One of the lovely Russian meals - bliny (pancakes)! :-)
Some Recipes.
Chopped beetroot with sour cream.
Ingredients: 1 beetroot, 1 onion, butter, 1 cup sour cream, dill and parsley.
Directions: Boil the red beetroot in slightly salted water, strain and chop. Mince and brown the onion in the butter. Add the onion, sour cream and salt. Heat without bringing to a boil.
Strew with the minced dill and parsley.
Carrot and green peas salad.
Ingredients: 2 big carrots, 1 cup canned green peas, 3 tbsp. mayonnaise, dill and salt.
Directions: Grate the carrots, add the peas and dill, then salt to taste, add mayonnaise
Rassolnik soup
Ingredients: 1 lb. beef kidney 2 pickled cucumbers parsley
1 celery stalk 1 med. onion 4 potatoes
2 tbls. butter lettuce dill sour cream
Directions: 1. Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil.
Drain, wash the kidney again, cover with cold water and cook for 1 to 1 and 1/2 hours.
2. Saute the celery and onion in butter in the soup kettle. Remove from the heat.
Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20 to 25 minutes.
Add the pickles and strained pickle brine (for savouri) and shredded lettuce.
3. Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of sour cream in each bowl. Sprinkle with the minced parsley or dill.
Russian puff pie
Ingredients: For the puff test: a flour 220, oil creamy 150, melange 20, acid citric 1, water 110, salt 2; for pancakes: a flour 40, sugar 2, egg 1/4 items, milk 100, salt 0,5,
for forcemeat: the chicken 500, chicken crests 20, rice 50, mushrooms white fresh 140, oil creamy 50, greens of a parsley and fennel 10, pepper ground black, salt 5, melange for greasing 10.
Directions:
For preparation this pie get mixed up fresh dough and bake of it pancakes; prepare 4 kinds of forcemeat:
a) from the chicken - soft boiled the chicken cut with fine slices also fill by oil;
b) from rice - boiled rice fill with oil, add 1/4 norms cutted eggs;
c) from mushrooms - to boiled and slightly on fryed to mushrooms add cutted by slices boiled chicken crests;
d) from eggs - boiled of the eggs finely cut and fill with oil with addition of greens.
Puff dough unroll in a layer by thickness 0,5-0,6 sm, two round tablet - cut out from it one of a smaller diameter (basic), another - greater (cover); on smaller put in one layer pancakes, then the forcemeat from the chicken, rice, mushrooms, eggs, each layer of forcemeat shifting pancakes is consecutive; having laid forcemeat with a cone, cover pancakes; then large tablet and close of edge. The places of connection grease melange. Having decorated a surface of a pie by the patterns, cut out from the test, (asterisks, rhombs etc.) and having greased melange, bake into oven. This pie prepare in weight not less than 500 г and submit by portions for 100-150.
Mediterranean Cold Cure
Description: Good medicine in cold
Directions: Heat 2 cups of red wine or grape juice with 1/4 cup of honey and the juice of one lemon. Stir the mixture and do not let it boil.
When it is cool, sip it slowly. The alcohol from the wine will be gone. Red grapes have been known for their healthy giving properties since ancient times.
Citrus fruit like lemons and oranges are known for being high in Vitamin C. They help your body to fight colds. Honey contains many good vitamins and minerals. Honey also helps to soothe sore
throats.
Try this Mediterranean cure the next time you catch a cold.
The hen in cream.
Ingredients: The hen (fillet) - 4 pieces, a string bean - 1 package (450), cream - 1/2 litres, salt, pepper.
Directions: Chicken white meat (fillet) to fry, to salt, add pepper, it is possible to add curry. Put into a frying pan the hen (it is better, if it will be with high boards)
and green of a string bean, to fill with cream. To extinguish up to readiness of a string bean.
Spaghetti with anchovies, dried chilli and pangritata.
Ingredients: 455g dried spaghetti, the best you can get, 6 tablespoons extra virgin olive oil, 2 cloves of garlic, finely chopped, 16 anchovy fillets, juice of 2
lemons, 2 small dried red chillies, crumbled.
for the pangritata - 8 teaspoonfuls olive oil, 1 clove of garlic, sliced, 1 good handful of fresh thyme, leaves picked, 200g fresh breadcrumbs, salt and freshly ground black pepper.
Directions: Pangritata is great. It's basically fried or toasted breadcrumbs in garlic oil. In Italy, was once used as a substitute for Parmesan, which some
people couldn't afford. It gives a dish an excellent texture and crunch and, if made well, great flavour.
First make the pangritata. Put the olive oil into a thick-bottomed pan. Add the garlic, thyme and breadcrumbs; they will fry and begin to toast. Stir for a couple of minutes until the breadcrumbs
are really crisp and golden. Season with a little salt and freshly ground black pepper and drain on kitchen paper.
Cook the spaghetti in salted boiling water until al dente. While it is cooking, put the oil and garlic in a pan and heat gently. As the garlic begins to soften, lay the anchovy fillets over
the top. After a minute you will see them begin to melt. Squeeze in the lemon juice and sprinkle in the dried chillies. Drain and toss in the spaghetti and coat it in the sauce.
Taste a bit of pasta - it may need a little more lemon juice and a little extra seasoning. Serve straight away, sprinkled really generously with the pangritata.
The hen in sippets.
Directions: Cut the white meat in slices - small and dry pieces of bread (Tanya takes usually white). Break an egg into a bowl, stir with salt Put chicken into egg, then coat
it with the bread, and fry in oil in a frying pan.
Golden peach muffins.
Ingredients: 1 1/2 cups of flour, 1 cup sugar, 3/4 teaspoon salt, 1/2 teaspoon baking soda, 1/4 teaspoon ground cinnamon
2 eggs (large size), 1/2 cup vegetable oil, 1/2 teaspoon vanilla extract, 1 can (14 ounces) peaches, drained, and finely chopped (fresh peaches may be used if they are available).
Directions: In a bowl, combine all the dry ingredients. In another bowl, combine eggs, oil and vanilla; (beat lightly by hand.) stir into dry ingredients just until
moistened.(Batter will be thick.) Fold in chopped peaches.
Fill paper-lined, or greased muffin cups two-thirds full. Bake at 350F. for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. You will get 12 muffins.
Meat pie.
Ingredients: the dough - 3 cups flour, 250 gm margarine, 15 gm yeast, and 0.5 cup milk.
The filling: - 500gm meat, 2-3 onions, 2-3 potatoes, parsley, dill, salt, pepper, 2 eggs, and 0.5 cup meat broth.
Directions: Make dough from the margarine, flour, 1 egg, yeast, and put it in the cold. Roll out the dough in a layer 1 cm thick. Place half of it in a dripping pan and cover with the meat
filling, onions and herbs. Salt the filling, add some pepper, 1 bay leaf, and finely chopped raw potatoes. Cover with the second layer of dough, and spread an egg over it. Make a hole in the pie, and pour some broth
through it while baking. Bake in a hot oven for 30-40 minutes.
Napoleon pie
Ingredients: Dough: 250 gram. Margarines, 250 gr. Sour creams, 1 restaurant a spoon of vodka,
3-4 glasses of a flour.
A cream: 1 egg, 2 restaurants of a spoon of a flour, 1,5 glasses of milk, 300 gr. Oils, 2 glasses of sugar
Directions: To knead dough to share into 7 parts and to put in a refrigerator for 30 minutes.
To bake 7 shortbreads. A cream - egg to stir with a flour, adding there is some milk.
To make in 1,5 glasses of milk, cool it. Separately to shake up oil with sugar, to add the cooled down flour mix, cautiously shaking up. Interlay 6 shortbreads, and seventh to use on up.
To give to become saturated not less than 12 hours.
Kievsky pie
Ingredients: Dough: 150 gram Nuts, 235 gr. Sugar (one tea cup), 200 gr. Flours, 8 fibers, 1 gram vanillin.
A cream: 55 gr. Sugar, 2 yokes, 30 gr. Waters, 200 gr. Oils, 200 gr.
The condensed milk, 10 gr. Cocoa, 2 gr. Cognac or vanilla powder.
Directions: The squirrels shake up in magnificent foam, add sugar, continue to shake up, enter finely
cutted of a nucleus of nuts, flour, vanillin, mix and divide into 3 parts.
A squirrel it is necessary to shake up so that weight well kept on egg whisk and had precise
figure. Bake 3 shortbreads for 1,5 hours on paved parchment by a paper (it's possible and
usual sheets) baking sheet or form. Sugar, the yokes, water boil at temperature of 90-95 C degrees, add the condensed milk, oil, cognac or vanillin, cool, shake up.
Shortbreads grease with a white cream, and surface - brown cream with addition of cocoa.
Apple charlotte pudding.
Ingredients: 1 cup finely dried rye bread-crumbs, butter, 12 big apples, sugar, 3 cups milk, 3 egg yolks and 1 egg.
Directions: Mix the dried bread-crumbs with half a cup of sugar. Peel the apples and cut into slices.
Grease a special tin container with some butter, and sprinkle with the dried crumbs. Put the apple slices into it, (layer upon layer) sprinkling each layer with the bread-crumbs, and butter.
Shake up 3 cups of milk with 3 egg yolks and pour the mixture over the pudding. Spread the egg over the charlotte, sprinkle with the sugar and butter. Brown in an oven. Serve cream or butter.