Russian food?!


Question: Wich is a good Russian food or something that you could take to lunch, but is has to be Russian.

Homemade Russian food..i guess.

Traditional Russian food.


Answers: Wich is a good Russian food or something that you could take to lunch, but is has to be Russian.

Homemade Russian food..i guess.

Traditional Russian food.

Russian Borstch recipe (soup)
Ingredients:

3/1/2c. canned tomatoes , 5or6 med.size potatoes cut in halves ,1 large carrot cut fine, 1 small peeled beet , salt to taste , 1 small onion chopped, butter, 4c. shredded cabbage , 3/4c. sweet cream ,1/2c. fresh green pepper chopped , 2tbs. fresh or dried dills

1 celery chopped fine , 2/1/2 qts. water, 1/1/2c. diced potatoes, black pepper .

Method:

Put water to boil in large kettle.Add 1/2 c. canned tomatoes. When water is boiling drop in 5 or 6 med. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs butter in frying pan. When melted add chopped onion,cook tender but do not brown. Add 3c. canned tomatoes and let simmer with onion and butter until a thick sauce. Set to back of stove. Into a separate frying pan put 2-3 tbs. butter to melt. Add 2c. shredded cabbage and fry.Cook tender but do not brown.Shred another 2c. to add later to the borstch. When potatoes are tender remove them to a bowl.Add 2tbs. butter, mash well,then add 3/4c. sweet cream and mix well and set aside. Add 1/1/2c. diced potatoes to the stock and the remainder of the shredded cabbage. When diced potatoes are tender, add the onion-tomato- sauce, then add the cooked cabbage,and the potato-cream mixture. Add 3 tbs. butter to the borstch. Stir well. Add fresh chopped fine green pepper. Add 3tbs fresh or dried dill. The more fresh dill the better the flavor..Remove beet, one hour later after borstch is ready. Borstch is ready to serve.Serve hot. Serve with chopped garlic in your soup bowl and a fresh piece of bread and butter..

Borscht
Bliny
Stroganoff
Strawberries Romanoff

Russian Cabbage Soup

Ingredients
1 1/2 lb Lean rump or chuck roast
2 c Cooked chopped tomatoes
1 ea Large onion, chopped
1 ea Bay leaf
1 ea Clove garlic, minced
3 Quarts cold water
1 ea Medium head cabbage,shredded
2 tb Sugar
2 tb White vinegar
1 tb Fresh lemon juice, salt and pepper to taste,


Method
In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and garlic with the cold water. Let stand for 1 hour. Simmer, covered, for 2-3 hours. Remove the bay leaf and add the cabbage, sugar, vinegar, salt and pepper. Simmer for 15 minutes or until the cabbage is tender. Before serving, add the lemon juice and garnish each serving with a dollop of the sour cream.

Potato vareniki recipe:
Ingredients : 2 pounds potatoes, cooked (save water from cooked potatoes) , 2 onions chopped , 1 stick margarine , Salt and pepper , 2 cups flour, 1/2 teaspoon salt
Method:
Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft, add 1/2 of the onions to the potatoes and season with salt and pepper.
Sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 15 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinch ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
When all are cooked, drain and serve with the remaining sauteed onions on top.
Description
Golubtsy is a main dish, very popular in Russia. It is cooked in everyday life and for holidays as well.

Method
Boil the whole head of cabbage in a salt water during 20 minutes. Then
peel off the leaves accurately. Boil rice in a salt water until it is
almost ready. Grate carrots and chop tomatoes. Mix rice with minced
meat and carrots and tomatoes. Don''t forget about salt and pepper. Put
each leaf the inner side up. Place one tablespoon of prepared meat
stuffing in the centre of each leaf. Roll leaves, covering stuffing
from sides like an envelope. Put stuffed cabbage leaves with seam
down close to each other on a frying pan. Add two tablespoons of
tomato sauce or ketchup to 0,5 litre of water or broth. Add it,
covering the bottom of the pan. Spread butter on top of each piece.
Heat oven to 140 degrees Celsius (250 degrees Fahrenheit). Bake
golubtsy for an hour. Served with seam down, in a deep plate.
Garnished with sour cream or sauce in which golubtsy were cooked. Servings: 2-3

If you don''t eat meat, you can put more rice and more vegetables.
Anyway it will be tasty.





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