Thursday, May 31, 2018

Dried bread kvass

dried rye bread

Ingredients

1 pound rye bread
1 gallon of water
1/2 ounces of yeast
1/2 cup sugar
1/2 ounce of green mint
1 ounce of raisins

How to make dried bread kvass?

Slice the bread  and let it dry in the oven so that it lightly browns but does not burn.

Put the rusks in a saucepan, pour one gallon of boiling water and cover. Let them stay for 3-4 hours.
Strain the infusion, put into it the yeast, sugar and mint, cover with a cloth. In this form, leave it for fermentation for five to six hours.

When kvass begins to foam, strain it and pour it into bottles. Put raisins in the bottles.
Seal the kvass bottles tightly.

Then put bottles  in a cold place and leave it in a lying position. Kvass will be ready for use in two to three days.

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Tuesday, May 29, 2018

Easy blini (bliny, pancakes)

Ingredients

1 cup flour,
2 cups milk,
3 eggs,
salt.

Whip the eggs, add  milk, salt, flour  and mix carefully.

Fry blini in the usual way.

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Wednesday, May 23, 2018

Light blini (bliny, pancakes)

bliny

Ingredients

4 cups of flour,
2 cups of milk,
1 oz. of yeast,
4 eggs,
2 teaspoons of sugar,
salt.

Cooking

Mix the yeast with 1 cup of flour and 1 cup of warm milk. When the dough has risen, add the remaining milk and flour.

Allow the dough to rise again, and then add the egg yolks whipped with sugar, mix and add whipped egg whites. Gently mix the dough and then bake the blini.

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Meat with salo and onion

Ingredients

one pound of meat,
one ounce of salo,
2 onions,
1/2 tablespoon flour,
1/2 teaspoon ground  marjoram,
ground black pepper,
salt to taste,
fat for frying.

Cooking

Salt and pepper the meat, roll in flour and fry on fat until golden brown.

Cut the onions into half rings, and slice the salo.

Put the meat on a baking sheet, add onion, marjoram and salo.

Put it in the oven and bake until ready, sprinkling the liquid that comes out of it periodically.

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Stewed lamb steppe

Ingredients

1 1/3 lb lamb brisket,
1 tablespoon of flour,
2 tbsp. of lard or butter,
2 onions,
3 carrot roots,
one celery root, parsley,
1 and 1/2 cup of broth,
salt,
pepper,
bay leaf.

Cooking

Slice a lamb into pieces, sprinkle with pepper, salt, flour and fry from all sides on the lard or butter.

Peel and cut carrots, celery root, parsley, onion  into large cubes.Then mix the vegetables and add salt, pepper, bay leaf.

Put the vegetables  in a saucepan alternately with a roasted brisket, pour the broth so that it only covers the lamb, and simmer 1 and 1/2 hour under the closed lid.

Serve on a table with fried potatoes.

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Fish with garlic

Ingredients

1 lb pike perch fillet,
3 cloves of garlic,
1 tbsp. coriander,
2 tbsp. of sunflower oil,
1 lemon juice,
ground black pepper,
salt.

Cooking

Chop and fry garlic in oil. Cut the Fish fillet portionwise, pour lemon juice and let it brew for 30 minutes.

Rub the fish salt and pepper and fry it in oil until done.

Lay the fish pieces on the dish and pour oil and garlic and sprinkle with coriander.

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Tuesday, May 22, 2018

Stewed heart with vegetables

Ingredients

1 pound of beef or pig heart,
1 pound of potatoes,
1 carrot,
1 onion,
1/2 of the parsley root,
1 1/2 glasses of red sauce,
1/2 cup of sour cream,
salt,
peppercorn,
bay leaf.

Cooking

Pour the heart cold water and let stand for 3 hours, then pour boiling water and cook for 15 minutes.

Fill the heart with fresh water and cook for 2 hours until cooked.

Peel potatoes and slice them.

Carrots, onions and parsley root clean and chops.

Cool the heart, cut into thin slices and place in a saucepan. Add potatoes, onions, carrots, parsley root, bay leave and peppercorns.

Fill with red meat sauce and cook until ready.

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Pig stomach with cabbage

Ingredients

1 pig stomach,
2 cups of water,
1 onion,
1 cabbage head,
2 tbsp. of tomato paste,
dried dill,
black peppercorns,
salt.

Stomach wash, pour water, add onion, pepper, salt and cook for 1 hour.

Strain the broth, and cut the stomach.

Chop the cabbage and dip it into boiling broth, add tomato paste, salt, pepper, dill and bring to readiness.

Lay cabbage on a dish, on top of a piece of stomach.

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Millet korovai (loaf, bread)

Ingredients

5 tbsp. of millet,
1 tsp. of sugar,
1 cup of milk,
80 ml. of water,
1 egg,
1 oz. of butter,
1 oz. raisins,
1 oz. of breadcrumbs,
1 tsp.o f sour cream.

Cooking

Cook the millet on milk with sugar.  Cool it slightly, add raisins and whipped egg whites.

Grease the tall form with oil, sprinkle with breadcrumbs and place the prepared mixture in them.
Lubricate the loaf with sour cream and bake in the oven.

Serve on the table with jam.

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Eggs with garlic

Ingredients

2 boiled eggs,
2 tbsp of sour cream,
2 tbsp kvass,
one clove of garlic,
greens of dill,
salt.

Cooking

Chop the egg whites finely. Rinse the garlic. Mash egg yolks with salt and sour cream, add  garlic  and egg whites in kvass and mix.

Sprinkle with chopped herbs.

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