loading...
2 Soviet Cuisine

Soviet Cuisine

Posted on October 1, 2016 by marina


Pickled stuffed peppers

1 kg sweet bell peppers
10 cloves of garlic
450 g parsley
300 g mint
450 g hot chili peppers
2 tbsp salt
1.2 l vinegar

Wash peppers, cut off the stalk and clean the pepper from the seeds. Cook 1-2 min in a little salty water, drain the water. Fill peppers with minced meat, adding a mixture of  the finely chopped garlic, fresh herbs and chilli hot peppers. Stack stuffed peppers in layers into a jar, each layer sprinkle with salt and vinegar. Close the jar and put it in a cool room.

Cutlets Pozharskiye

1 chicken
1 cup milk
1 tbsp butter
1 loaf of bread
1/2 tbsp breadcrumbs
vegetable oil
salt, pepper to taste

Wash the chicken, gut it, remove the skin and separate the meat from the bones. Chop the chicken and grind it in a blender. Soake in milk a loaf of bread. Add it to the minced meat, add butter. Chop the whole mass, add pepper, stir well. Divide into portions, shape the cutlets, roll in breadcrumbs and fry on both sides.

Kurnik (chicken pie)

300 g puff pastry
120 g of boiled chicken, cut into strips
120 g fried mushrooms
200 g of boiled rice with chopped egg
3 superflat pancakes
1 egg

For puff pastry:

265 g flour
110 g margarine
1 egg
1/2 cup water
1/2 tsp salt
citric acid on the tip of a knife

Pour cold water into a pan, add citric acid, egg, salt, flour and knead the dough. Knead for 15-20 minutes until smooth. Then put the dough on the floured table and leave for 20-30 minutes for swelling.

Cut margarine into small pieces, put in a pan, add 1 tablespoon of flour and stir. Put it on the table, take the form of rectangular flat pieces 0.5 inch thick. Cool in the refrigerator.
Roll out the dough into a rectangular layers 10-20 inches long and 0.5 inches thick. In the middle put the prepared margarine. Connect ends of the dough to both sides and pinch. Roll the dough again, folded into 4 layers and roll out again, then again folded into 4 layers and put in the fridge for 30-40 minutes. Roll out the dough.

In the middle of the dough put layers made of chicken, mushrooms and rice with egg. Split each layer with a pancake. Close the pie dough in a circle. Decorate with the remaining dough, grease the top with egg and bake at 430 F

Advertisement



Exchange traffic with English Russia, click here

2 Responses to “Soviet Cuisine”

  1. Leigh Saunders says:

    I often look at the older recipe books in the second hand stores. Its interesting because you can see many of them are done with vegetables and fruit out of the garden or back yard, What are now called “heirloom varieties”. Full of flavour, but not that pretty to look at. now we are bombarded with pictures of the “perfect” fruit from the supermarket, no blemishes, tomatoes that never go soft (GMO or Hybrids grown in greenhouses). I don’t consider the new ones very good food at all, I still grow a lot of my vegetables myself. If you get back to growing your own veg and fruit, you don’t really think like you do when you shop. Most people get a recipe, then head to the store and buy ingredients. If you have a garden, you look at what the garden is growing, then think what you can cook with what you have…

  2. dustin says:

    Some of that sounds very tasty. Perhaps I will try to make a few. Some have ingredients that would be hard to find in the US (frozen mackerel though we have canned, capelin though probably smelt could substitute, fresh seaweed.. I suspect that fresh seaweed would be hard to find in Russia if you’re not near the ocean).

Leave a Reply