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

Beef casserole

600 g Beef
300 g meat broth
30 g tomato paste
120 g fried potatoes
250 g stewed vegetables (carrots, onions, parsley)
80g grilled mushrooms
120 g sour cream
garlic, parsley, dill
salt, spices to taste

Cut the beef into chunks, season with salt and sprinkle with pepper, roll in flour and fry on both sides. Put the meat in a pot and pour the meat broth. Add the tomato paste, stewed vegetables. Separately fry the potatoes with mushrooms. Add to the pot. Pour sour cream. Then close the lid and stew until cooked. When the meat is ready, add salt to taste, finely chopped garlic, parsley and dill.

Red pickled tomatoes

2 kg of tomatoes
2-3 cloves of garlic
2 green peppers
15-20 dried cloves
3 bay leaves
2 cinnamon
small bunch of herbs

Marinade: 1 liter of water
2 tbsp salt
7 tsp of sugar
3 tbsp vinegar

Wash tomatoes, put in a jar. Together with tomatoes add garlic, green peppers, dried cloves, leaves, cinnamon, a bunch of herbs and pour the marinade. Sterilize the jar 25 minutes. Close the jar and put it in a cool room.

Guryev porridge

240g semolina
1 liter milk
160 g sugar,
50 g butter
2 eggs
65 g any nuts
200 g of any fruit or jam
and salt to taste

Cook semolina in milk, add sugar and salt to taste. Continuously stir, put butter into the hot porridge, whipped egg whites, boiled egg yolks with sugar, finely chopped and roasted nuts. Mix everything carefully , sprinkle with sugar and put in the oven for 5-7 minutes.
Before serving, garnish with apples, pears, peaches and other fruits. Can be decorated the jam.

Hafta-Bejar

1 kg eggplants
600g cabbage
8-10 carrots
3-4 beets
50 hot chili peppers
400 g green tomatoes
6-7 garlic cloves
1 large bunch of parsley
1 large bunch of mint
3 tbsp salt
1 liter of vinegar

Clean off the eggplant, cut into chunks, season with salt and leave for 1-2 hours, to reduce the bitterness. Then, put them in boiling salted water. Wash, peel, cut into slices green tomatoes, hot chili peppers, cabbage, carrots, beets and garlic. Chop the greens. Season prepared vegetables with salt, mix them with eggplant, put them into a jar, pour vinegar and close hermetically. In 6-7 days, the vegetables will be ready.

Spicy salad

450 g beef
120 g green peas
1-2 onions
1 bunch green onions
1/2 garlic
1 tbsp vegetable oil
2.5 radish
2 carrots
mayonnaise, salt, vinegar, pepper to taste

Cut the radish and carrots into sticks, cut onion into half rings, add finely chopped garlic. Add vegetable oil, vinegar, pepper, salt and leave for 15-20 minutes. Boil the meat, cut into strips, add to the vegetables. Decorate the top with remaining greens.

Mackerel with cheese

1 kg frozen mackerel
100 g cheese
2 tbsp flour
1/2 cup vegetable oil
salt to taste

Split mackerel to fillets with skin without bones, salt, cut by 2 small pieces per serving. Between them, put a slice of cheese and combine it with a skewer or toothpick. Coat the fish in flour and fry on both sides in a frying pan in hot oil. Then, remove the skewers.
Serve with fried potatoes, fresh salad or vegetables.

Sea kale salad

200-300 g seaweed
1-2 pickles
1 boiled carrots
1 onion
1 tbsp chopped parsley
1 egg
tbsp vegetable oil
1 teaspoon vinegar,
salt to taste

Boil sea kale 15-20 min. Cool it, cut it into strips. Chop pickled cucumbers and carrots in sticks. Chop a boiled egg, chop onion in rings. Mix everything, add vegetable oil, vinegar, salt and mix thoroughly.

Potato zrazy (cutlets) with tomato paste

6-7 potatoes
2 eggs
3 tbsp breadcrumbs
3 tbsp margarine
100 g tomato paste
2 onions onions
salt
parsley
pepper to taste

Filling: mix together the tomato paste with roasted onions, chopped boiled egg and parsley, season with salt and pepper.
Boil potatoes, cool it, crush, mix with raw egg. Make tortillas of it. Put the filling in the middle, wrap it, roll it in breadcrumbs and fry on both sides in margarine.

Rice salad with pasta

200g tomato paste
2 cups boiled rice
1/2 cup green peas
1 egg
1/2 cup mayonnaise
parsley
salt to taste

Boil an egg. Boiled rice mix with tomato paste, green peas, parsley and chopped egg. Add salt, add mayonnaise and mix.

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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).

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