RUSSIAN RECIPES: 2022

Beef Stroganov with Estouffade recipe

Russian Recipe Ingredients:

2 lbs Tenderloin of meat - cut into exceptionally slim strips

10 Allspice berries-newly ground (2 tsp. dried ground)

1/4 lb. Margarine (2 Tbs. held)

3 Tbs. Flour

2 cups Estouffade (earthy colored veal stock may likewise be utilized)

1 tsp. dijon mustard

2-4 Tbs. Harsh cream (more as wanted)

Salt and pepper to taste

To make one gallon Estouffade*:

2 lbs. Veal bones

2 lbs. Hamburger Bones

1 Unsmoked ham knuckle

1 lb. Mirepoix - coarsely cut

1/2 lb. onion

1/4 lb. carrot

1/4 lb. celery

10 oz. Tomato glue

Sachet d'epices

Salt to taste ( discretionary)

6 qts. Cold water

* Estouffade can be put away as long as three days in the cooler or as long as 90 days frozen.

Russian Recipe Instructions :

To make Estouffade:

Preheat the stove to 450F. Wash the entirety of the bones and dry them completely. Organize the bones in a broiling skillet and dish in the stove 30 to 40 mins. until a rich earthy colored tone is accomplished. Move unresolved issues stockpot and add ham knuckle. Add water and heat the blend gradually to the point of boiling. Stew, skimming the surface as the need might arise. After around 41/2 hours brown the mirepoix and tomato glue in a similar simmering skillet.

At the point when vegetables are delicate and marginally caramelized add to the stockpot. Deglaze the cooking dish with water and add to the stock. Add the sachet d'epices. Stew an extra hour (approx. six hours on the whole). Strain. Season tenderloin with salt and allspice. Saute' the meat in margarine to wanted unity. Eliminate from container and keep warm. Lower hotness and add 2 Tbs. spread and 2 tbs. of the flour.

Add more flour if necessary. Broil gently over modestly low hotness until the roux gradually turns a brilliant straw tone. Bit by bit add the Estouffade, whisking continually to abstain from lumping. At the point when very much mixed add mustard and a little pepper. Stew over medium hotness around ten mins. Add harsh cream to container, blending continually until wanted consistency is reached ( to cover back of a spoon). Warm meat in the sauce taking consideration that the sauce doesn't bubble. Serve. Cool. Partake in the Beef Stroganov with Estouffade formula !!!

Beef Stroganov with Estouffade recipe Video :

Russian Borscht recipe

Russian Recipe Ingredients:

3/1/2c. canned tomatoes

5 or 6 med.size potatoes cut in equal parts

1 huge carrot cut fine

1 little stripped beet

salt to taste

1 little onion slashed

margarine

4 c. destroyed cabbage

3/4 c. sweet cream

1/2c. new green pepper cleaved

2 tbs. new or dried dill

1 celery cleaved fine

2/1/2 qts. water

1/1/2 c. diced potatoes

dark pepper

Russian Recipe Instructions:

Put water to bubble in huge kettle.Add 1/2 c. canned tomatoes. At the point when water is bubbling drop in 5 or 6 medications. size potatoes,chopped carrot and the beet. While this is cooking add 3 tbs margarine in skillet. Whenever dissolved add slashed onion,cook delicate however don't brown. Add 3c. canned tomatoes and let stew with onion and spread until a thick sauce. Set to back of oven. Into a different griddle put 2-3 tbs. margarine to liquefy. Add 2c. destroyed cabbage and sear.

Cook delicate yet don't brown.Shred another 2c. to add later to the borstch. Whenever potatoes are delicate eliminate them to a bowl.Add 2tbs. spread, pound well,then add 3/4c. sweet cream and blend well and put away. Add 1/1/2c. diced potatoes to the stock and the rest of the destroyed cabbage. At the point when diced potatoes are delicate, add the onion-pureed tomatoes, then add the cooked cabbage,and the potato-cream blend.

Add 3 tbs. margarine to the borsch. Mix well. Add new slashed fine green pepper. Add 3tbs new or dried dill. The more new dill the better the flavor. Eliminate beet, after one hour after borsch is prepared. Borsch is prepared to serve. Serve hot. Present with hacked garlic in your soup bowl and a new slice of meat and potatoes... enjoy...the Russian Borscht formula !!!

Russian Borscht recipe Video :

Russian Salmon and Potato Salad

Russian Recipe Ingredients:

2 eggs

3 medium baking potatoes, stripped and cubed

1 tablespoon olive oil

1 huge onion, slashed

1 (16 ounce) can salmon, depleted

1 cup mayonnaise, or on a case by case basis

1 tablespoon hacked new parsley, for decorate

Russian Recipe Directions

Place eggs in a pot and cover with cold water. Heat water to the point of boiling and quickly eliminate from heat. Cover and let eggs stand in steaming hot water for 10 to 12 minutes. Eliminate from heated water, cool, and strip. While the eggs are cooking, place the potatoes in a pot with barely sufficient water to cover. Heat to the point of boiling, and cook for 10 to 15 minutes, or until delicate. Eliminate from hotness, channel, and put away. Heat oil in a skillet over medium hotness.

Add onions, and saute until gently seared and clear, around 10 minutes. Piece salmon and spread it over the lower part of a glass baking dish or serving dish. Spread the sauteed onions over the salmon. Delicately spread a tad of the mayonnaise over the onion layer.

Top with potatoes, and spread sufficient mayonnaise just to add dampness to the layer. At last, cut the eggs, and cover the layer of potatoes. Spread mayonnaise over the eggs, and embellishment with cleaved parsley. Assuming you wish, you can hold a portion of the egg to hack and sprinkle over the top too. Chill for 1 hour prior to serving. Cool. Partake in the Russian Salmon and Potato Salad plans !!!

Russian Salmon and Potato Salad Video :

Russian Cheese Salad

Russian Recipe Ingredients:

3 cups destroyed mozzarella cheddar

2 tablespoons mayonnaise

3 cloves garlic, squeezed

Russian Recipe Directions:

In a medium bowl, mix together the mozzarella cheddar, mayonnaise and garlic. Chill until serving. Cool. Partake in the Russian Cheese Salad formula !!!

Russian Cheese Salad Video :

Ossetrina pod Syrom (Sturgeon Baked with cheese) recipe

An extraordinary Russian formula to attempt !

Fixings:

1 lb sturgeon

4 ea yolks

1 c acrid cream

1 tbsp margarine

1/2 c dried and finely ground bread scraps

1 c cheddar crushed

2 tb vegetable oil

1/2 ea lemon

1 ea carrot

1 ea parsley root

1 ea straight leaf

salt, pepper, greens

Guidelines

Bubble sturgeon in the container with carrot, parsley root, inlet leaf, pepper and salt for 15 minutes. Cut sturgeon into cuts, salt them and put on the cooler for 2 hours. Whip yolks of hard bubbled eggs with harsh cream and margarine. Put fish cuts in the skillet, pour the fluid on them, sprinkle with dried and finely ground bread morsels, lemon juice, vegetable oil.

Cover the top with crushed cheddar. Put the dish in the hot broiler for 20 minutes. Adorn with lemon and greens. Sturgeon is presented with seared potatoes. The Russian formula of sturgeon is prepared to serve ! Partake in the Ossetrina case Syrom (Sturgeon Baked with cheddar) formula !!!

Ossetrina pod Syrom (Sturgeon Baked with cheese) recipe Video :

Solianka or Russian Beef Soup

Russian Recipe Ingredients:

2 ounces dried mushrooms

3/4 cup water

1/2 cup unsalted margarine

3 onions, cleaved

1 cup cooked diced veal

1 cup diced ham

1/4 pound kielbasa wiener, cut into 1 inch pieces

2 quarts hamburger stock

3 narrows leaves

10 dark peppercorns

2 dill pickles, diced

2 tablespoons escapades

12 marinated mushrooms

1 (28 ounce) can Italian-style entire stripped tomatoes

2 tablespoons tomato glue

1 1/2 tablespoons universally handy flour

12 kalamata olives

1/3 cup cleaved new dill weed

1/4 teaspoon dried marjoram

3 cloves garlic, minced

1/4 cup dill pickle juice

1 teaspoon Hungarian sweet paprika

salt to taste

ground dark pepper to taste

Russian Recipe Directions

Absorb mushrooms 3/4 cup water until delicate, 20 to 30 minutes. Put away. Dissolve a large portion of the spread and saute the onions, meats, and rehydrated mushrooms.

Add the stock and fluid from the mushrooms and heat to the point of boiling. Make a bouquet garni by tying the cove leaves and peppercorns firmly in cheesecloth. Bring down the hotness and add the bouquet garni, pickles, tricks, and marinated mushrooms.

Stew 10-15 minutes. Liquefy remaining margarine in a skillet and cook the tomatoes and tomato glue for a couple of moments, then add the flour and saute for an additional couple of moments.

Add a cup of the soup to the skillet and mix in well, then, at that point, return container fixings to the soup pot. Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Change soup's flavoring with salt and pepper; stew another 10-15 minutes. Eliminate pot from hotness and eliminate bouquet garni. Change flavors and present with acrid cream and lemon. Cool . Partake in the Solianka or Russian Beef Soup plans !!!

Solianka or Russian Beef Soup Video :

RED PEPPERS PAPRIKASH (RUSSIAN LECHO)

Russian Recipe Ingredients:

3 tbsp vegetable oil

2 onions, cut down the middle and meagerly cut

1 little tsp sweet Hungarian Paprika

6 huge red chime peppers, cored, cut into 1/2" strips

3 Canned Italian plum tomatoes, depleted and cleaved

2 tsp tomato glue

1/3 c chicken stock, more if necessary

salt and newly ground dark pepper, to taste

1 1/2 tbsp red wine vinegar

1/8 tsp sugar, or to taste

Russian Recipe Instructions:

Most importantly heat the oil in an enormous skillet over medium hotness. Add onions and saute until clear however not carmelized, around 7 minutes. And afterward sprinkle with paprika and saute the onions until they are profoundly hued.

Next ss the onions start to brown, add the peppers and keep on sauting, blending like clockwork, around 10 minutes. Try not to permit to brown.

And afterward mix in tomatoes, glue, stock, and salt and pepper. Heat to the point of boiling, lessen hotness, cover and stew until pepper become delicate, around 35 minutes, adding a little stock as it vanishes, if necessary.

Eliminate from heat, mix in sugar, vinegar, and afterward permit the to cool.

Serve immediately, or refrigerate until required.

Can be served at any temperature, warm or room temperature.

For a variety, you can utilize broiled red peppers, diminishing cooking time to suit...enjoy the Russian paprikash !

russian-golubsky

RED PEPPERS PAPRIKASH (RUSSIAN LECHO) VIDEO

RUSSIAN GOLUBSKY

Russian Recipe Ingredients:

12 cabbage leaves

1/4 lb. cleaved pork

1 onion, cleaved

2 cloves garlic, minced

1/3 cup margarine

1/4 lb. ground hamburger

1/4 lb. ground veal

1/2 teaspoon paprika

1 egg

1/2 cups cooked rice

Russian Recipe Instructions:

Heat a huge pot of water to the point of boiling. Separate cabbage leaves from cabbage head. Drop cabbage leaves into quickly bubbling water for 1-2 minutes, the right amount to make them malleable. Channel. In a dutch stove sauté onion, pork and garlic in 1/2 the margarine for around 10 minutes. Eliminate from heat, permit to cool somewhat and mix in hamburger, veal, egg, rice, paprika and preparing. Partition combination into 12 bits. Add one part to the focal point of each cabbage leaf and roll-up, collapsing the sides in. Place one next to the other in a similar weighty skillet, adding remaining spread. Brown on each side, turning once, while being mindful so as not to unroll the packs. Cover, lessen hotness to exceptionally low, and cook for 30-40 minutes. Move to serving platter, keeping warm.

Sauce:

1 cup tomato juice

salt and pepper

1 tablespoon tomato glue

2/3 cup acrid cream

Empty tomato squeeze and glue into residual juices in the dish, mixing until smooth. Add harsh cream and mix in well. Stew over low hotness for 5 minutes. Taste and change preparing, adding salt and pepper, as wanted. Pour sauce over cabbage rolls.

RUSSIAN GOLUBSKY VIDEO

RUSSIAN BLINCHIKI

Russian Recipe Ingredients:

2 eggs, somewhat beaten

2 cups milk

1 tsp salt

1 1/2 cups filtered flour

curds

acrid cream

Russian Recipe Instructions:

Add milk to somewhat beaten eggs. Beat completely. Add flour and salt and mix well. Sear 5 inch flapjacks on a hot buttered iron until brown on the two sides. Place a tablespoon of curds into the focal point of each and turn the hotcake over the cheddar with the goal that the sides cross-over. Turn and brown. Present with sharp cream. Variety: To act as a primary course, fill flapjack with cooked meat.

Abzhorka-Russian-recipe.

RUSSIAN BLINCHIKI VIDEO

Russian Mushroom and Potato Soup

Russian Recipe Ingredients:

5 tablespoons margarine, separated

2 leeks, slashed

2 enormous carrots, cut

6 cups chicken stock

2 teaspoons dried dill weed

2 teaspoons salt

1/8 teaspoon ground dark pepper

1 narrows leaf

2 pounds potatoes, stripped and diced

1 pound new mushrooms, cut

1 cup creamer

1/4 cup universally handy flour

new dill weed, for decorate (discretionary)

Russian Recipe Instructions

Soften 3 tablespoons spread in a huge pot over medium hotness. Blend in leeks and carrots, and cook 5 minutes. Pour in stock. Season with dill, salt, pepper, and narrows leaf. Blend in potatoes, cover, and cook 20 minutes, or until potatoes are delicate however firm. Eliminate and dispose of the narrows leaf.

Soften the leftover spread in a skillet over medium hotness, and saute the mushrooms 5 minutes, until delicately cooked. Mix into the soup. In a little bowl, blend the creamer and flour until smooth. Mix into the soup to thicken. Embellish each bowl of soup with new dill to serve.

Balyk Sorpa with Rice recipe

Russian Recipe Ingredients:

3 1/2 oz Sheep tail fat

21 1/8 oz Mutton, boneless, cubed

3 1/2 oz Rice

7/8 oz Dill, slashed

3 ea Bay leaves

3/16 oz Salt

1 cup Katyk *

Russian Recipe Instructions :

* Katyk is harsh coagulated milk that is matured. Heat up the milk gradually and for quite a while over a medium high fire. Cool until just warm then add yogurt starter and permit to sit at room-temp for 3 hours. Put the lamb into an enormous skillet and cover with cool water, add salt, and heat to the point of boiling.

Bubble for 30 minutes skimming the rubbish from the top intermittently. Add the tree passes on and the rice and keep on bubbling for an additional 30 minutes. Sear the tail fat until cooked and mix into the bubbling rice and sheep combination. Scoop the blend into bowls and afterward add a few touches of the katyk on top of each bowl.

Balyk Sorpa with Rice recipe VIDEO

Russian Black Bread

Russian Recipe Ingredients:

1 1/2 cups water

2 tablespoons juice vinegar

2 1/2 cups bread flour

1 cup rye flour

1 teaspoon salt

2 tablespoons margarine

2 tablespoons dull corn syrup

1 tablespoon earthy colored sugar

3 tablespoons unsweetened cocoa powder

1 teaspoon moment espresso granules

1 tablespoon caraway seed

1/4 teaspoon fennel seed (discretionary)

2 teaspoons dynamic dry yeast

Russian Recipe Instructions

Place fixings into the bread machine all together recommended by the maker. Utilize the entire wheat, ordinary outside layer setting. After the baking cycle closes, eliminate bread from container, put on a cake rack, and permit to cool for 1 hour before slicing....nice ! Appreciate it !

Russian recipes: svitanak-chicken-kotlety

Russian Black Bread VIDEO

Svitanak (Chicken Kotlety from Byelorussian cuisine) recipe

Svitanak (Chicken Kotlety from Byelorussian cuisine) Recipe

Russian Recipe Ingredients:

1 lb chicken filet

3 oz cheddar

2 tbsp mayonnaise

4 ea garlic cloves

1 ea egg

3 oz dried and finely ground bread-scraps

4 tbsp margarine

salt

Russian Recipe Instructions :

Filling: ground cheddar, add finely cleaved garlic and mix in mayonnaise. Partition filet into little and huge pieces, salt them. Spread the filling on a huge piece, put a little filet piece in the middle and crease into half-moons with a little piece inside. Absorb the beaten egg and roll in dried and finely ground bread-scraps. Broil on the container, until light brown. Then, at that point, cook until delicate and delicate in the very much warmed oven...enjoy it !

Russian recipes: russian-black-bread.

Svitanak (Chicken Kotlety from Byelorussian cuisine) recipe VIDEO

Abzhorka Russian recipe

Abzhorka Russian Recipe

Despite the fact that, the serving of mixed greens doesn't have connoisseur fixings and is truly simple to make, it is extremely scrumptious and halting eating it is inconceivable. For that reason it is called Abzhorka or Food Lover. Idea: American mayonnaise is typically creamier and better then Russian mayonnaise. I as a rule add 2 table spoons of vinegar, 2 table spoons of olive oil, and 2 table spoons of water for each 12 oz of mayonnaise. Ensure you blend it well...enjoy the abzhorka !

Russian Recipe Ingredients:

3 Carrots,

3 enormous Pickles,

1 lb Beef Sirloin,

2 enormous Onions,

Mayonnaise (around 12 oz bottle).

Russian Recipe Instructions:

Heat up the carrots and the sirloin. Cut the onions into rings and afterward make long stripes out of the rings; cook the onion stripes slitely till they relax. Cut the bubbled carrots and pickles into meager stripes. Destroy the bubbled sirloin making meager stripes, also. Blend everything, add mayonnaise, and salt the serving of mixed greens a little.

Russian recipes : baked-sole-in-sour-cream-sauce-recipe

Abzhorka Russian recipe VIDEO