Vegetable Okroshka recipe

Ingredients : 1 l kvas , 300 g potatoes , 60 g carrot , 30 g turnip , 60 g red radish , 70 g onion springs, 160 g cucumbers , 90 g sour cream , 3 eggs , dill, salt, sugar to taste.

Method: Okroshka is a summer vegetable soup, but can also be made with sausages or meat. It is very refreshing in hot sunny days, served right from the fridge. Peel potatoes, boil them, cool down and cut into cubes. Cut carrot, turnip in cubes and stew in the pan with a little water until they are soft. Cut radish and cucumbers in cubes, chop onion springs. Put all vegetables in a bowl. Add salt and dress with kvas. Add sugar to your taste. Serve with chopped dill and sour cream.

Ukha recipe

Ingredients : 400 g small fishes, 300 g pike-perch , 300 g burbot , 6 ea small potatoes , 3 ea small onions , 1 ea parsley root , 1 1/2 l water , pepper, salt, parsley, dill , spices .

Method: Clean small fishes, put in gauze and tie up. Pour cold water over, bring to boil, take froth away, add 1 onion, parsley root, salt, bay leaf, and leave on a very low heat for an hour. Take the gauze with fishes out. Put chopped potatoes, green parsley and boil until potatoes are ready. 15 minutes before soup is ready, put fish slices in it. Ukha, decorated with greens, is served with Vodka.

Rassolnik recipe

Ingredients : 300 g beef (with or without bones) , 4 ea potatoes , 50 g rice , 1 lg carrot , 2 sm onions , 2 ea pickeled cucumbers , 1 sm tomato , 20 g parsley , salt to taste , sour cream

Method: Prepare meat broth: Put beef into a large saucepan and cover with 3 l cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1 hour. Pan-fry vegetables: Melt one tablespoon margarine in a frying pan. Add chopped onions, carrots and parsley cut into sticks. Cover and saute at low heat for 15 minutes stirring occasionally. Add chopped tomato and saute for another 5 minutes. Simmer pickled cucumbers: Put chopped pickled cucumbers into a saucepan. Add meat broth covering cucumbers. Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil. Add potatoes cut into bars and sauted vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes. Salt can be added by taste. Served with sour cream.

Okroshka recipe

Ingredients : 3 ea hard boiled eggs , 4 ea boiled peeled potatoes , 2 ea cucumbers , 300 g boiled meat ,3 tb chopped spring onions , 1 c sour cream , 1 l Kvas, salt to taste, sugar to taste, pepper.

Method: Chop all ingredients in 1/4 inch dices, add salt, sugar and spring onions. Stir very well. Put in the fridge for 1-2 hours. Add Kvas, sugar, salt on your taste, sour cream. Don't pour all Kvas and sour cream if you are not sure you will eat everything. " Okroshka" is kept very well in the fridge without Kvas during several days. " Okroshka" is served chilled down with greens.

Sauerkraut Schi with Mushrooms recipe

Ingredients : 50 g dry mushrooms ,1 ea carrot, 1 ea onion , 2 ea parsley roots, 10 ea pepper peas ,1 tb flour, salt, sugar, oil

Method: Soak mushrooms in water for 2-3 hours, then boil them in the same water(they are ready when they drown on the bottom). wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze. Chop sauerkraut finely, stew with a little sugar, 1/2 tb oil, 3 tb water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut`, mushrooms and fried vegetables in mushroom water. Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.

Mushroom soup recipe

Ingredients : 15 ea fresh (dry) mushrooms (Boletus), 5 ea potatoes , 2 ea onions ,1 ea carrot, 1 ea parsley-root , 1 ea celery-root , 2 ea bay leaves , 1 tb flour, 3 l water, salt, pepper, greens, vegetable oil

Method: If you have fresh mushrooms, put clean mushrooms in cold water for 1-2

hours changing water 3-4 times. For dry mushrooms, put them in warm water and boil for 1,5 hours. Or you can put them in warm water for an hour and then boil for 40 minutes. Having prepared mushrooms, chop them, cut carrot into thin rounds. Put mushrooms, carrot and roots into water and boil for half an hour. Chop onions and fry with vegetable oil. Cube potatoes and add them, onions, salt, pepper and bay leaves into the pan. Boil for 15 minutes. Then take a cup of broth and add flour, mix very well so that there are no flour lumps in it. Pour it into the pan and boil for 5 minutes. Now add chopped greens. Gribnoy soup is served hot or cold with sour cream.

Garnish & Kasha (Porridge) Recipes:

Abbreviations: ea - Each, tb - Table spoon, sm - Small, c - Cup, ts - Tea spoon, lg - Large. Recipes coutesy of RusCuisine.Com

Semolina Kasha recipe

Ingredients : 1/2 c semolina , 3 c milk, 1 tb butter , 2 ts sugar, salt

Method: Bring milk to boil, stir in semolina gradually. Add butter, sugar and salt. Bring to boil and cook on low heat for 10-15 minutes. Serve with jam, honey or fruits.

Rice Kasha with Cheese recipe

Ingredients : 1 1/2 c rice , 3 c water , 200 g grated cheese , 2 tb butter , salt

Method: Wash rice under running water. Fry it in butter until light brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese.

Buckwheat Kasha recipe

Ingredients :100 g buckwheat , 2/3 c water , 25 g butter

Method: In the Rus kasha was always made in earthenware crockery. Fill 3/4 of a pot with buckwheat groats, add salt, butter. Pour over boiling water up to the top. Stir in carefully. And put into the well heated oven for 3-4 hours. One hour before finishing, cover the pot with a large pan and turn upside down. A half an hour before serving, put wet fabric round in order that kasha falls off from the pot sides. Serve with cold baked milk or butter.

www. RusCuisine.Com.