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HELP YOUSELF, PLEASE.
LEVITIN FAMILY RECIPES.
BY VLADIMIR and TAMARA LEVITIN.
I. INTRODUCTION.
Like in every family, ours has specific recipes derived from culinary traditions of the country we lived, our parents, and relatives. And some of them, developed by us in various time. Those recipes are fanny and peculiar mix of Russian and Ukrainian cuisine with our own inventions, like Beef Vladimir or Fruit Salad with Cottage Cheese. There is no recipe borrowed from other book or from any other family. Curious reader may find a lot of interesting in this work and, we hope, won’t be disappointed trying some of them. Remember only, please, that there are OUR recipes. The same dishes with the same name cooked by others may look and taste differently. One might say that borscht, which Mrs. Krivosheenko next door gave her to try once, was entire different. Of course it was! There are as many borsches as cooks preparing them.
Gas or electrical range with an oven, food processor, any mixer, meat grinder, ordinary kitchen utensil and pottery, grill of some kind- that all you need to implement these recipes. However one piece of equipment deserves close attention. It’s a garlic press. Of course, you can finely grind garlic in a food processor. But it’s messy and takes time. Garlic press allowed you to inject garlic into your soup, salad or ground meat in few seconds without even pealing cloves. It must be old fashion style, thick walled and cast of heavy aluminum alloy. Others simply don’t work.
II. FIRST COURSES- SOUPS.
In Slavic countries of the former Soviet Union- Russia, Ukraine and Belarus- traditional family dinner usually included 3 courses: some soup, kasha or vegetables with or without meat and tea or compote to drink. More elaborate dinner could be with an appetizer (zakuska) and desert. Soup is a must and sometimes could be the only dish at the dinner. We offer to your attention 9 soup recipes we cook in our family.
1. BORSCHT, MEATLESS.
Borscht is Ukrainian soup with cabbage, beets and tomatoes as mandatory ingredients. It’s common in Ukraine, many parts of Russia and Belarus. Most Russians, though, prefer cabbage soup without beets and tomatoes they called SCHTY. Despite of great variety of borsches they could be conditionally brought to 2 schools- beets and tomatoes. What it means, in former, beets taste prevailing and in later- tomato taste is overwhelming. We belong to the later school.
Meatless borscht is usually cooked during fasts or, in rural places, in summer time. Protein supplied by mushrooms and kidney beans. Likewise, it could be good for people who, for one reason or another, don’t eat meat. It will not hurt anyone, anyway. Vegetable borscht served either hot or cold. Due to its sour nature, borscht could be kept in refrigerator for a week. In fact, second day borscht is testier than freshly cooked.
For ; gallon (2 L) of water:
Cabbage ; medium size head
Beets 3, small size
Tomato Juice 1, 46 fl oz (1.36 L), can
Potatoes 4-5 each, medium size.
Parsley Root 1 of medium size
Mushrooms ; Lbs (225 g)
Bell Pepper 1, medium size
Kidney beans 1, 12 oz (340 g) or less, can.
Onion 1 head, medium size
Garlic 3-4 cloves.
Carrots 2
Celery 3 sticks
Dill Weeds a small bunch
Italian (or any other) Parsley a small bunch
Olive (or any other vegetable) Oil 4 tablespoons.
Pepper and Salt at your taste.
Take a pot, in 3 times bigger by volume than expected quantity of borscht you’re going to cook (that is, at least 1-1/2 gallon or 6 L capacity), pour water about in aout jne quarter of capacity and place on fire. As soon as water start boiling load parsley root and celery. Peal beets and cut them in strips. Saut; with 2 tablespoons of oil, and then place into water. Peal and cut in cubes potatoes and cast into water. Wash and cut mushrooms. Peal and finely chop onion (food processor is the best). Saut; mushroom with onion into 2 tablespoon of oil and then put into water. Cut carrots into circles or strips and add to your soup. Cut bell pepper and cabbage in strips and cast them into water. When borscht starts to boil again pour tomato juice. You may add salt and pepper either after cabbage or soon after tomato juice. Finely cut dill and parsley, open can and wash kidney beans and, 5 minutes after tomato juice start boiling, add them and shoot garlic (with garlic press) in concoction (you may chop garlic in any other way and do the same). Immediately after that, turn off heat. Borscht stays on the range for 30-60 minutes before serving. Some people like to add 1 tablespoon of sour cream in their plate.
2. BORSCHT with MEAT.
Ideal meat for classic borscht is beef cut with marrowbone. However, any pieces of beef or chicken will do the job. You need 1-1.5 pounds (450- 675g) of meat for this recipe. The rest of ingredients are the same except, you don’t need kidney beans and use of mushrooms is optional (up to you).
Wash meat; remove fat, cut on convenient pieces, put it in water, turn on heat. When boiled, remove scum, add pealed whole onion and parsley root. You have to cook beef 1.5 hours and chicken- ; hour. Then put celery and repeat procedure described above for meatless borscht (except kidney beans). You may, or you may not, before pouring tomato juice, remove meat, separate it from bones, if any, cut in on small pieces and return them into borscht. Too complex isn’t it. Yes, it is. But you’ll enjoy every minute of eating it.
3. CHICKEN SOUP with VEGETABLES of the SEASON.
This is a very liberal recipe with quantities changed and most ingredients varied, added or removed at will. You need a cooking pot with, at least 1-gallon (3.7 L) capacity. We start with 1 quart (1 L) of water and 1-1.5 pounds (450-675g) of chicken meat of any kind. The rest are vegetables, some of them mandatory and some- optional. In methodic below, if you don’t use some stuff, just skip it, when mentioned and go to the next step.
Must Components:
Onion 1 head small or medium size.
Celery 1-2 sticks
Dill Weeds 1 small bunch
Italian (or any other) Parsley 1 small bunch
Garlic 3-4 cloves
Carrots 2-3
Chili Pepper, crushed 1 pinch full
Salt and Pepper to your taste.
Optional Ingredients:
Parsley Root 1, medium size
Mushrooms ;-1/2 pound (113-225 g)
Bell Pepper 1
Bay Leaves 2-3
Tomatoes, Ripe 1-2
Brussels Sprout 5-7
Green Beans or loose Green Peas 1/8 pounds (51 g)
You can use any other vegetables, as you please, knowing time they will be cooked to your satisfaction.
Wash meat, remove fat, and cut on convenient pieces, if needed; put into the pot. Pour pinch full of crushed chili pepper, a little bit salt (you can salt later in any time), and water, turn on heat. When starts to boil remove scum and most of chilly paper, put pealed whole onion, parsley root and set up time. After 15 minutes put mushrooms, celery, carrots and bay leaves. After a while check for salt and pepper. Add, if needed. In 30 minutes put Brussels sprouts, tomatoes, cut in 4 pieces, and 5 minutes later- beans and bell pepper. At this moment you may, or you may not, remove meat, separate it from bones, if any, cut it in small pieces and return to soup. In 45 minutes finely cut dill and parsley, place them into soup and shoot garlic with garlic press (or use chopped garlic). Turn off heat. After staying ; hour, soup is ready to serve.
4. CHICKEN NOODLE SOUP.
It uses the same quantity of meat and water, as above, with a smaller pot. This recipe will serve 2-3 persons. If you need more, increase amount of water and noodles proportionally. So, for 1-1.5 pounds (450-675 g) of chicken and 1 quart (1 L) of water:
Parsley Root 1, medium size.
Onion 1, medium size.
Carrots 2-3
Celery 2-3 sticks
Dill Weeds 1small bunch
Italian (or any other) Parsley 1 small bunch.
Dry Pasta at your choice 6 oz (170 g)
Salt and Pepper of your taste.
Wash meat, cut off fat, place into a pot and pour water. Turn on heat. When start to boil, remove scum, put pealed whole onion, parsley root, celery and carrots. Cook for 40 minutes. During this period put salt and pepper to your satisfaction. After 40 minutes remove from heat and strain stock into clean pot. Cut meat into small pieces, put in the same pot. Place the pot on heat and, when start to boil, load dry pasta and carrots. You can use boiled carrots from your stock or cut fresh ones. In 10 minutes your soup is ready. Turn off heat and let it stay 20-30 minutes before serving.
5. UKHAH- FISH SOUP.
It’s simple soup very popular in Slavic republics of former Soviet Union. It could be cooked by hunters or fishermen at their camps and served in most prestigious restaurants. It is tasty and good for almost everyone. Ukhah allows you to utilize small fish which otherwise has little value. There is nothing special but one: fish must be very fresh. Best of all to catch it yourself or buy it from fishermen, or live in the stores where it available. Freshwater fish (trout, pike, carp, etc) is preferable but any sea fish would do the job. It should be fresh and lean. For ; gallon (2 L) of water:
Fish 1-2 pounds (450- 900 g)
Onion 1 medium-big size
Potatoes 4-5 each, medium size.
Chili Pepper, crushed 1 pinch full
Dill Weeds 1 small bunch
Italian (or any other) Parsley 1 small bunch.
Salt and Pepper to your taste.
Clean fish inside and outside, if needed; wash and place into a pot. Put pinch full of crushed chilly pepper and pour water. Turn on heat. Peal potatoes and cut in cubes. Peal and wash onion. When water start to boil, remove scum with most of chilly pepper, load onion and potatoes. When water started to boil again add a little bit salt and after a while, check on salt and pepper. Add some, if needed. In about 20 minutes after potatoes started to boil put dill and parsley. Check on potatoes. If they are ready, turn off heat. Serve hot.
6. SOUP with BEEF, POTATOES and GRAINS.
Best meat for classic soup of this type is beef with marrowbone. However any cuts of beef are suitable. For ; gallon (2L) of water:
Beef 1 pound (450 g).
Onion 1 medium or big size.
Potatoes 1-2, medium or big size.
Pearl of Barley, Rice or Millet ; cup.
Carrots 1
Dill Weeds 1 small bunch.
Italian (or any other) Parsley 1 small bunch.
Parsley Root (optional) 1, medium or big size.
Salt and Pepper to your taste.
Wash meat, cut off fat, place into pot, pour water, and turn on heat. When boiled, remove scum and put onion, carrots and parsley root (if any). Cook 1-1/2 hour. Then strain stock into clean pot. Separate meat from bones (if any), cut in smaller pieces and add to stock. Peal potatoes and cut in cubes. Bring stock to boiling point. If you use pearl of barley put it fist and potatoes ; hours later. Rice or millets goes with potatoes. When grains and potatoes both are almost ready, put dill and parsley and in few minutes turn off heat. Serve hot.
7. RASSOLNIK- SOUP with PICKLED CUCUMBERS.
Ingredients and technique are almost the same as above. Differences are that pearl of barley is the only grain to use and pickled cucumbers are added. You can also use 2-3 bay leaves in this soup. The soup is very popular in Russia and Ukraine.
Prepare 1-2 pickled cucumbers, peal and cut on small pieces. Load cucumbers 10 minute before soup is ready. Serve hot.
8. KHARCHOH.
This soup originated in Caucasian country of Georgia (former republic of former Soviet Union) but for reasons, unknown to us, very popular in Slavic states. It was permanent item in menu of every eatery. Originally, kharchoh has to be cooked with lamb but, if you wish, lamb could be substituted with beef. There is our version of this soup. On ; gallon (2 L) of water:
Meat with bones 1-1.5 pounds (450- 675 g)
Onion, medium size 1
Garlic 7-9 cloves
Rice 5 oz (150g)
Celery 1-2 sticks.
Tomatoes, medium size 2
Dill Weeds I small bunch
Italian (or any other) Parsley 1 small bunch
Chili Pepper 1 pinch full
Vegetable Oil, Salt and Pepper, as needed.
Wash meat, trim off fat, cut it in coarse pieces, place in pot and toss chili on it, pour water and place on heat. When start to boil, remove scum and reduce heat. In separate pot cook rice till ready, strain it and put aside. When meat is almost ready cut all vegetables (but garlic) and saut; them on skillet till onion becomes transparent or lightly brownish. You can add couple of tablespoons of tomato paste. Then cast them into soup. Let it boil and check for salt and pepper. Add some if needed. Few minutes later put finely cut dill and parsley and shoot garlic with garlic press. After it boils turn off heat and let it stay for 15-20 minutes. Serve hot.
9. OKROSHKA.
Last thing in the world one wants on lunch at hot summer afternoon is soup. And what about something icy cold, tasty and nutritional. It’s not ice cream. We’re talking about okroshka. Like many other things in Russia, okroshka is one of a dishes moved from huts to palaces. Food of the poor served in luxurious restaurants. Even more, it’s a dish, which could be easy individually tailored to taste of almost anyone of multiple eaters. Basically, okroshka is a mix of cut hardboiled eggs, some meat and vegetables dipped into kvas (see KVAS under NON-ALHOGOLIC BEVERAGES). It’s very liberal, easy to make. You can prepare everything, store it in refrigerator and then make it instantly, minimizing your lunch preparation. Nothing, except kvas, is mandatory. Just choose what you like and cut it into your plate.
Most desirable ingredients:
Hard Boiled Eggs 2 recommended.
Boiled Potato, medium size 1 recommended.
Cold Meat, any kind, Bologna, Chicken Breast, etc 1/8 pound (57 g)
Pickling Cucumber, fresh, medium size 1 recommended.
Radishes 3-6 to your taste
Kvas to cover mix
Optional components:
Green Onions 1-2 sticks
Dill Weeds 1 small bunch.
Italian (or any other) Parsley 1 small bunch
Garlic 1 clove, small size.
Horseradish ; teaspoon
Sour Cream 1 tablespoon.
In your personal soup plate cut all ingredients as fine or course, as you like. Add horseradish, if any. Pour kvas to desirable level. Add sour cream, if any. Stir and enjoy.
III. SECOND COURSES- MEAT DISHES.
1. BEEF VLADIMIR: TASTY ROASTBEEF.
If there is Beef Stroganoff- a meat dish enjoyed by Russian Steel Magnate, graph (count) Sroganov, why it couldn’t be Beef Vladimir, testy meat, so liked by authors and their relatives and friends. Best candidate for a dish is eye roast, though any beef roast chunk will be OK. Size of the chunk depends of your needs. Roast beef could be kept in refrigerator for couple of days. So, for a chosen chunk of beef:
Onion, small size 1.
Garlic 7-9 cloves.
Bell Pepper 1 small size
Bay Leaves 1-2 each.
Dill Weeds 1 small bunch
Italian (or any other) Parsley 1 small bunch.
Celery 1-3 sticks
Chili Pepper, crushed 1 pinch full
Lemon, small or medium size 1.
Olive (or any other vegetable) oil, Salt and Pepper, as needed.
Wash meat and cut off fat. Split cloves of garlic in, at least, 2 parts. With sharp pointed knife stub meat and push pieces of garlic into wound channel. Do it from all sides of chunk. The more garlic you stuff into meat, the better. Garlic must be cut in order to release as much juices as possible. Salt and pepper meat from all sides to your taste and put it aside for a while. Take stainless steel or glass pan (casserole) of enough size and depth for your meat. Cut onion and cover the bottom. Put bay leaves and spread chilly pepper, coarsely cut celery, bell pepper, dill, parsley and leftover of garlic and spread on the bottom. While doing these, pour layer of oil (about 1/8” or 3 mm) into a skillet and place it on heat. When oil is hot enough (cracking sounds are heard) put chunk of meat into hot oil and fry it from all sides till dark crust appeared. This crust prevents meat from releasing too much juice and become dry. Place meat into pan and send it to the oven preheated to 400;F (205;C). Time-to-time (every ; -3/4 hour), turn meat, squeezing lemon on the surface. After meat become brown enough, cover pan with aluminum foil. Bake till ready, slice and enjoy it, like we do.
2. CHICKEN VLADIMIR- MARINATED CHICKEN.
Any parts of chicken could be prepared this way. Breasts better off to split on thinner halves. Quantity of meat depends on your needs and doesn’t effect preparation. You can keep meat in marinade up to a week, using as much as you need at the moment.
Onions, medium size 2-3, depends of how much meat
Lemons 2-3.
Garlic 2-3 cloves.
Celery 2-3 sticks
Bell Pepper 1 medium size
Dill Weeds 1 medium bunch
Italian (or any other) Parsley 1 medium bunch
Bay Leaves 2-3
Chili Pepper, crushed 1 pinch full.
Dry white wine (Chablis, Chardonnay, etc) as needed
Salt and Pepper, as needed.
Take stainless steel or glass pan (casserole) big and dip enough for your quantity of meat. Cut onions and cover the bottom by onion slices. Spread crushed chili pepper. Put bay leaves. Coarsely cut the rest of vegetables (not lemons, of course!) and spread them uniformly on the bottom. Wash meat, remove fat and split chicken breasts, if needed. Take each piece of meat, squeeze a little bit of lemon juice on each side, salt and pepper and put into the pan on top of vegetables. Upon completion of this operation, squeeze rest of the lemons and pour wine till it covers your meat. If you are in hurry, cover the pan and place it on sun for couple of hours. If you are not, keep it at room temperature for several hours and then place the pan in refrigerator where it will marinate for 2-3 days. Time-to-time, flip pieces over. Now you can cook it in three different ways:
Take as many pieces as you need and fry them on skillet with or without some oil.
Bake desired quantity on gas or charcoal grill.
In these two methods marinade is left intact and can be reused one more time. However classic way of cooking the dish is to send it in preheated to 400;F (205;C) oven and keep till ready. Remember, marinated meat (like any other marinated stuff) is ready to eat. Don’t overcook it. Because this meat has already had peculiar taste doesn’t spoil it with barbeque sauce or stuff like this.
3. SHASHLYK- SHISH KABOB WITH LAMB, CHICKEN or FISH.
This dish was developed hundreds years ago in Caucasus Mountains, where now are former Soviet republics of Georgia, Armenia and Azerbaijan. It was known in Persia as well. Originally, only lamb or goat meat was used. Nevertheless, committing some sin, we can apply the same technique to dark chicken meat and even to fish. Shashlyks prepared by various cooks differ by marinade they used. Most common marinade is just vinegar (Regina is the best). We stick to ours described above.
Best lamb meat for shashlyk is loin part. But, not only it expensive, often, it is not ready available. So, use any part, you can cut on pieces approximately 2” X 2” X 2-1/2”(5 x 5 x 6 cm. Any deviations in any side, though, are acceptable). Cheapest way is to buy leg of lamp and cut it in desirable pieces. Dark chicken (thighs) cut is pieces as coarse, as possible. Best fish is shark, halibut or any other tough fish. It will be tenderized in marinade. So, for leg of lamb, average size or equivalent quantity of other stuff:
Onions, big size 5-7 (or more)
Lemons, (the more lemon juice and less wine, the better) 5-7 (or more)
Garlic 1 head.
Celery 1 bunch
Bell Pepper 1 medium size.
Dill Weeds 1 medium bunch.
Italian (or any other) Parsley 1medium bunch.
Bay Leaves 6-8
Crushed Chili Pepper, as needed.
Dry white wine (Chablis, Chardonnay, etc), as needed
Salt and Pepper, as needed.
Take a stainless still pot near 3-gallon (11 L) capacity (which would be about 10” or 25 cm in both diameter and height) or a plastic bucket with lead of the same size. Cover bottom with onions thinly sliced in circles. Add half of bay leaves, some crushed chili pepper, cut garlic and bell pepper, some dill, parsley and coarsely cut celery. We assume that meat or fish is already cut. Wash it and remove as much fat as you can. Take each piece, sprinkle it with lemon juice (squeezing lemon halves), salt and pepper it and place on the bottom. When layer is completed, cover it with onion slices, cut garlic and a little bit crushed chill pepper, bell pepper, dill and parsley. Repeat it all over again.
Over last layer put sliced onions, rest of bay leaves, bell pepper, chili, celery, garlic, dill and parsley. Squeeze as many lemons as you willing to allocate for a project. Then, pour wine to cover top layer. If you are in hurry, place covered pot or bucket on sun for 2-3 hours. If not, keep in refrigerator for 2-3 days. In difference from entr;e above there is only one way of cooking shashlyk- on the grill. Charcoal is the best but gas grill (especially with wood chips) is OK. Place meat (fish) on skewers with sliced onion circle between pieces. Grill, periodically turning, till food will be browned enough. Serve hot with one’s favorite wine (not mandatory, though). We beg you not to have beer with shashlyk. Those who introduced this dish long time ago didn’t even know what beer is.
4. “GREEN CUTLETS”- FRIED GROUND BEEF and VEGITABLES.
Technically, in Russian, cutlet is any piece of meat fried on a skillet. But in more common meaning cutlet usually called a flattened piece of ground meat (or fish) mixed with chopped onion, garlic, bread cramps, eggs and some other component. We pushed matter even further adding vegetables normally never used in cutlets (that’s what name came from). Also we use beef only, never poultry or fish. You can buy extra lean ground beef, of course, but better off, purchase inexpensive tough roast, trim off fat and grind it yourself. For 1 pound (450 g) of ground beef:
Onion, medium size 1.
Garlic 6-9 cloves.
Bread Cramps ; pounds (113 g)
Eggs 2-3
Bell Pepper, small size 1
Celery 1-2 sticks
Dill Weeds 1 small bunch
Italian (or any other) Parsley 1 small bunch.
Carrot (optional) 1
Chili Pepper, crushed (optional) 1 pinch full
Cognac or Brandy (optional) 1.5 fl. Oz. (50 ml)
Water 2 fl. Oz. (57 ml)
Salt (preliminary) ; teaspoon
Pepper (preliminary) 1/8 teaspoon.
Vegetable oil of your chose, as needed.
Best of all to mix ingredients in some tabletop mixer, like Kitchen Aid (it has a meat grinder as an attachment). Otherwise take a large bowl and place meat in it. In separate pan pour water into bread cramps, mix thoroughly and add to meat. Finely chop vegetables and introduce them into mix. Add cognac or brandy (if any) and content of eggs. Mix everything till uniform mass appears. Make 3 balls approximately 1” (2.5 cm) in diameter, flatten them and fry in oil on medium heat for about 3-4 minutes each side. Taste yourself and give somebody else to try. Find out whether everything is OK. If you overdo with some components like salt, pepper, onion or garlic, it could be remedied by adding some more ground beef. Otherwise, just add whatever is not enough. Make balls about 2.5-3” (6-7.5 cm) in diameter, flatten them from 4 sides in such a way that it looks oval from top and fry as described above. Could be served hot or cold.
5. PLOV- RICE PILAF.
This dish originated in Middle-Asian region of the former Soviet Union where are now independent republics of Turkmenistan, Uzbekistan and Tajikistan. Of course, classic plov is a whole piece of art in it’s own right. It must be cooked in special cast-iron pot with cottonseed oil under strictly regulated conditions. Our plov (pilaf) just resembles original one. Lamb supposes to be used but we always use chicken instead.
Chicken breast 3-4 pieces
Rice 2 cups
Raisins 1 tablespoon
Onions 1 medium size.
Carrots 2
Cumin 1 teaspoon
Water 4 cups
Vegetable oil, Salt and Pepper, as needed.
Wash meat, remove fat, cut in cubes approximately 1”(2.5 cm) size. Cut carrots on small pieces and chop onion in food processor. Preheat dip frying pan with some oil, put meat, onion and carrots. Fry, stirring frequently, till meat gets brown. Preliminary salt and pepper, add cumin. Stir. Add rice and let it dry a little bit. Pour water. Stir regularly till water boils. Then, reduce heat and cook till rice it ready. Before turning off heat, check for salt and pepper. Add, if needed. Serve hot.
6. GARLIC CHICKEN WITH LEMON.
Chicken breasts, whole, with Bones 4-6 pieces
Onion 1, medium size.
Garlic 6-9 cloves
Lemons 1-2
Vegetable Oil, Salt and Pepper, as needed.
Wash meat; remove skin (if any) and fat. Salt and pepper each piece; shoot garlic with garlic press and spread it evenly over the surface. Preheat Teflon coated frying pan and put breasts in it under press. Simplest way to provide press is to take shallow plate bottoms up put it over meat and installs smaller pot full of water on the bottom of the plate. Brown each side for about 5 minutes, then reduce heat, flip breasts over, squeeze some lemon juice, coarsely cut onion over chicken, add oil and apply press again. Cook, regularly turning pieces, squeezing lemon juice each time, till ready. Could be served hot and cold. Skinless, boneless chicken breast pieces can be prepared in the same way. Press, in that case, is not needed.
7. WHOLE CHICKEN, OVEN BAKED.
As you, probably noticed from previous material fat is not in favor in our family. Health concern aside, we just don’t like it. Period. In whole chicken it’s very difficult, if possible, to trim off fat. So, we melt it down. There are two ways to oven cook whole chicken. One of them is, somewhat, similar to Beef Vladimir. Wash meat, salt and pepper, shoot garlic on surfaces and spread it evenly inside/outside. Using the same vegetables as for Beef Vladimir cover the bottom of a pan with most of vegetables and stuff inside the rest. Bake at 400;F (205;C), flipping over regularly, till ready. Cover with foil at the end of cooking. But there is better way to do the job.
Wash meat, salt and pepper, shoot garlic on surfaces and spread it evenly. You may, or you may not, cover outside surface with mayonnaise. Take shallow pan, place a glass bottle (beer bottle is the best) half full of water and impel chicken on it (it’s dead, any way). Bake, at the same temperature, as above, till ready. Close to the end of cooking cover top with a piece of foil to prevent charring of surface. All fat will be melted.
8. WHOLE TURKEY, OVEN BAKED.
For chosen bird:
Sour Apples (Granny Smith) 4, medium size.
Celery 2- sticks
Carrots 2-3
Garlic 1 heads
Dill Weeds 1 medium bunch
Italian (or any other) Parsley 1 medium bunch
Salt and Pepper, as needed.
Wash meat, salt and pepper inside/outside, shoot garlic and spread it evenly on outer and inner surfaces. Stuff with cut apples, celery, carrots, dill and parsley. The rest of this cut stuff place around the bird in foil pan. Preheat oven to 450; F (232;C), bake for ; hour. Then reduce temperature to 375; F (191;C) and cook till ready.
9. GOOSE with APPLES.
Let us confess in a sin. We, quite often substitute turkey with goose, when tradition requires cook former for holiday dinner. First of all, goose, though expensive, is tastier and tender than turkey. And, finally, our guests and we eat whole goose at once, with no leftovers. The recipe is similar to one above with exception that garlic is not used. The rest of the process is the same.
10. BOILED CHICKEN- WHOLE and PARTS.
A lot of people have had reservations against boiled meat. They think it destiny of very sick old folk, not healthy eaters with good teeth and voracious appetite. Nothing could be far from truth than such a concept. Boiled meat not only beneficial for everyone’s health, it could be delicious and tasty. You can cook this way a whole chicken or any parts of it. For about 2 pounds (1 kg) of chicken:
Onion, big or medium size 1
Celery 2 sticks
Carrots 2
Bell Pepper, medium size (optional) 1
Bay Leaves 1-2
Dill Weeds 1 medium bunch
Italian (or any other) Parsley 1 medium bunch
Chili Pepper 1 pinch full
Salt and Pepper, as needed.
Remove skin (if any) and fat. Wash meat and place it in enough water, put chili and a little bit salt. Turn on heat and bring water to boiling. Remove scum and most of chili with it. Put onion and after 10-15 minutes the rest of vegetables. After 40 minutes take sample of meat and check for salt and pepper. Add, if needed. In 5 more minutes turn off heat, let it stay for 20 minutes and remove meat from water. You can serve it hot and cold, by itself or with kasha or vegetables.
11. BOILED BEEF.
It’s not easy to make fried or baked meat as tender, as you wish. With boiled meat there are no problems. Because boiling goes under low temperature it’s almost impossible to overcook your food, yet it’s very easy to control softness of it. Though we’re talking here about beef, any other red meat could be cooked that way. For chunk of meat about 1-1.5 pounds (450-675 g) you use the same ingredients as above plus 7-9 cloves of garlic, if you wish to stuff your meat with it. Technique is the same as in recipe III-1 (Beef Vladimir). You also may or may not fry meat in oil. Another difference from the above- you start to place ingredients, other than onion and chili, after 1 hour and 15 minutes (it’s true for beef only. For other kinds of meat this time could be different).
12. BAKED CHICKEN in BARBEQUE SAUCE.
For 3 pounds (1.4 kg) of chicken parts, take the same ingredients as in recipe III-10 (Boiled Chicken) plus head of garlic and horseradish. Best chicken parts for this recipe are drumsticks, thighs or quarters. Remove skin (if any) and fat. Place in pot with enough water, put chili and some salt and turn on heat. When boiled, remove scum and put ALL the VEGETABLES at once. Reduce heat and cook 20 minutes. Turn off heat and keep another 20 minutes, then remove from water. Meanwhile, in separate small dish, shoot garlic, add 2-3 teaspoon of horseradish and pour half bottle of barbeque sauce (we use Bull’s Eye, but any other should work), mix thoroughly.
Check meat for salt and pepper. If you are not satisfied, add salt and pepper into barbeque sauce and mix again. Cover meat with barbeque sauce using soft brush and place it in oven pan. Send pan into preheated to 400;F (205;C) oven (could also be done in gas grill, as well). Bake both sides till it become brown enough. Could be served hot or cold. In any case, it’s delicious!
13. ZHARKOE- STEW with POTATOES.
This dish is extremely popular in former Slavic republics and served in families and eateries alike. Beef is usually used for zharkoe, but any other meat, including poultry or, even, game is OK. For 1-1.5 pounds (450-675 g) of meat:
Potatoes, medium size 6-8
Onion, small or medium size 1
Bay leaves 2-3
Clove 4
Peppercorn 4
Garlic (optional) 2-3 cloves.
Salt, Pepper, Vegetable Oil and Water, as needed.
Wash meat, trim off fat and cut on coarse pieces. Salt and pepper each piece. Use deep frying pan with lead. Place it on heat, add some oil, put meat, cut coarsely onion and fry, stirring frequently, till onion become transparent or lightly brown. Meanwhile peal potatoes and cut in cubes. Add water, so it would cover meat, and when boils, put potatoes, bay leaves, clove and peppercorn. It’s up to you to cut or not to cut garlic in stew. After 15 minutes check for salt and pepper. Add some, if needed. When potato is ready, turn off heat. Serve hot only.
14. STUFFED ZUCCHINI.
On 6 big or 12 small zucchini:
Ground Beef or Turkey 1 pound (450 g)
Egg 1
Rice ; cup.
Carrots 2-3
Celery 2-3 sticks
Bell Pepper, medium size 1
Onion, small size 1 (or1/2 of big one)
Clove 2
Peppercorn 2
Campbell’s (or any other) Tomato Soup, 10-3/4 oz (305 g) can1-2
Salt and pepper, as needed.
Cook rice to half readiness, cast on strainer, wash with cold water, drain. Chop onion in food processor. Mix ground meat with rice, onions, add salt, pepper content of egg and mix again. Wash zucchini cut big ones in half. Drill zucchini through with special drill (available in Armenian, Arab or some stores like Kmart or Target). Don’t throw away removed mass. Stuff zucchini with meat/rice mix. Make balls from leftover mix and set aside. In dip heatproof pan put stuffed zucchini, meatballs, drilled-off mass, cut celery and carrots. Open cans and empty them into pan. Rinse cans and empty into pan. Add some water, clove, peppercorn and bell pepper cut in 2 or more pieces. Cover with foil and send pan in preheated to 400;F (205;C) oven. Cook, till ready. At least one time during cooking turn stuff over. Could be served hot or cold.
15. STUFFED BELL PEPPERS.
For 8-10 bell peppers of big size:
Ground Beef or Turkey 1 pound (450 g)
Egg 1
Rice ; cup.
Carrots 2-3
Celery 2-3 sticks
Onion, small size 1 (or1/2 of big one)
Clove 2
Peppercorn 2
Tomato Paste 2-3 tablespoons.
Salt and Pepper, as needed.
Make a mix similar to one above only with ; cup of rice. Crate one carrot. Wash bell peppers, neatly cut tops and clean from seeds. Stuff them with mix and crated carrot mass. Cover with “leads” you cut off earlier. Place peppers in pot of sufficient size, pour tomato paste, add water to cover all, put celery, clove, peppercorn, salt and pepper. Cook till ready. Could be served hot and cold.
16. TEFTELI- MEATBALLS.
Tefteli are meatballs Russian style. They are not fried, like their American counterparts but cooked in soup as ingredient and served with soup, never as separate dish. Sizes vary from ;”to1-1/2” (2-3.5 cm). For 1 pound (450 g) of ground beef:
Onion, small or medium size 1
Bread Cramps 1/8 pound (56 g)
Egg 1
Salt and Pepper, as needed.
Chop onion in food processor; pour some water in bread cramps and mix. Combine ground meat, chopped onion, bread cramps, egg, salt and pepper. Mix till uniform mass appears. Roll balls of desired size.
17. PELMENI- DUMPLINGS with BEEF FILLING.
For 2 pounds (900 g) of ground beef:
Flour 3 cups
Onion, big size 1
Ground Nutmeg ; oz (15 g)
Egg (optional) 1
Salt, Pepper and water, as needed.
To cook pelmeni, bring slightly salted water to boiling. Cast desirable quantity into boiling water. Stir to avoid sticking. When water starts to boil again drop 3-4 drops of cold water to stop boiling. Do it 3 times, and then drain pelmeny on colander or strainer. Serve hot. Some people like it with vinegar, some with sour cream, some with mustard or oil. We, normally eat them as they are.
18. STEAKS: FILLET MIGNON.
Fillet mignon is delicious meat by itself. It doesn’t need any flavoring or sauces. We, usually, cut it on thinner layers. Each layer is salted and peppered from both sides. Then it goes on preheated skillet with traces of oil on it. It cooks I minute on one side, then 1 minute on other side and it’s ready! Sometimes we cut a little bit mushrooms over meat. It makes meat even tastier.
19. STEAKS: PORTERHOUSE or T-BONE.
While T-bone steak is quite self-explaining, origin of Porterhouse steak is not so clear. We were lost in guesses till watched once BBC comedy Porterhouse Blue. Then we found out that Porterhouse is one of the colleges in Oxford, England where locals like to entertain themselves by fancy eating and drinking. That’s why.
Porterhouse steak presents a problem. One part of it is loin and needs only few minutes to be cooked. Other part is pretty tough. So you need to reach some compromise in undercooking one part and overcooking another. T-bone doesn’t have this problem. Meat- one steak per person- is washed and fat is trimmed off. Salt and pepper each side. Preheat Teflon coated frying pan, place steak and fry it without oil for several minutes. Flip over and do the same with other side. Flip over again. Reduce heat, add some oil, and cut coarsely somewhat ; of medium size onion per each steak. Squeeze some lemon juice on tough part of steak. Cover and cook, turning regularly till tough meat will be to your taste. We like medium to well done.
20. STEAKS: EYE ROAST, BREADED.
For chunk of eye roast of medium size:
Eggs 2-3
Bread Cramps 2-3 cups
Flour 2-3 tablespoons
Basil Leaves, dry 1 pinch full
Vegetable Oil, Salt and Pepper, as needed
Slice eye roast as thin as you can. Best of all, is to ask a butcher in the store to do it for you on store’s slicer on dial 12. Wash each slice, trim off fat, pepper and salt slightly on each side. Beat eggs with a little bit water. Mix cramps with salt, pepper and basil. Dip each piece in flour, then in beaten eggs and finally in cramps. Preheat frying pan with some oil. Fry on each side till brown.
21. STEAKS: VEAL.
Veal steak usually has some bone. Wash meat; trim fat and membranes as you can. Salt and pepper. Preheat frying pan brown meat from each side, then reduce heat, add some oil, cut coarsely onion about ; of big head per steak. Cover pan, cook periodically turning, till ready.
22. STEAKS: OTHER CUTS.
Be very careful with other cuts. A lot of them are, like we call it, “no steak meat.” Very tough meat is better off to grind or use on zharkoe (III-13) or kholodets (III-28). However, if you decided to make steak of such meat, your best bet is to boil it for about 30 minutes and then fry on each side with coarsely cut onion, till brown enough.
23. LAMB CUTLET with BONE.
For each, arm or blade, chop of lamb:
Onion, medium size ; per chop.
Mint 5-7 leaves per chop.
Garlic (optional) 1 clove per chop
Vegetable Oil, Salt and Pepper, as needed.
Wash meat, trim off fat, salt and pepper each side. Use Teflon coated frying pan with lead. Preheat it. Place chops (1 per person) and brown each side. Reduce heat, add some oil; cut coarsely onion, garlic (if any) and place mint leaves over meat. Cover the pan and cook, turning periodically, till ready. Serve hot: a lot of people dislike lamb simply because they don’t know that it must be eaten hot and at once.
24. BEEF LIVER, FRIED.
For 1-1.5 pound (450-675 g) of beef liver:
Onion, small or medium size 1
Flour 2-3 tablespoons
Vegetable Oil and Salt, as needed. No Pepper for this recipe.
Wash liver; cut not edible parts as much as you can. Salt both sides dip in flour. Preheat skillet with some oil and cut onions, put pieces of liver and cook lightly from both side to pink color. Don’t overcook! Could be served hot and cold.
25. PASHTET- LIVER PATE.
For 1 pound (450 g) of beef or chicken liver:
Onion 1 big or 2 small
Nutmeg, ground 1 small pinch full.
Vegetable Oil, Salt and Pepper, as needed.
Wash liver and cook it in covered frying pan with oil and half of onions till ready to eat. In separate skillet saut; other half of onions, coarsely cut till light golden color. Grind cooked liver and onions, add nutmeg, salt and pepper to your taste, mix. Served cold as spread, appetizer or independent course.
26 CHICKEN GIZZARDS.
A lot of people dislike sub products. Meanwhile many of them are delicious, especially, chicken gizzards. Give them try! For one package of gizzards:
Onion, small size 1
Bay Leaves 2-3
Chili Pepper 1 pinch full.
Bell Pepper (optional), small size ;
Celery (optional) 1-2 sticks
Dill Weeds 1 small bunch.
Italian (or any other) Parsley 1 small bunch.
Salt and Pepper, as needed.
Wash gizzards thoroughly. Try, as you can, to discover and remove inedible parts. Place them in pot; add some salt and chili, pour enough water. When starts to boil, remove scum, put onion, celery (if any) and bay leaves. Reduce heat and cook for about 20 minutes, then add bell pepper (if any) dill and parsley. After a while take piece of meat and check it (not water!) for salt and pepper. Add, if needed. After 45-55 minutes of cooking, gizzards are ready. Keep them in water for about another 20 minutes then drain on strainer, separate from onion and herbs. Now you can eat them as they are or put them on preheated Teflon coated skillet and dry a little bit.
27. BEEF TONGUE.
Beef tongue is another greatly overlooked sub product. Meanwhile, it’s tender and delicious. For 1 average size tongue:
Onion, big size 1
Celery 2-3 sticks.
Carrots 2-3
Bay leaves 2-3
Dill Weeds 1 medium bunch.
Italian Parsley 1 medium bunch.
Salt and Pepper, as needed.
Wash tongue, cut off as much fat, as you can. Place in pot big enough (3-5 gallons or 12-20 L) for long cooking, pour water and turn on heat. After water boiled, remove scum, put onion, some salt and pepper and reduce heat. After one hour add celery, carrots and bay leaves. In one more hour put dill and parsley. Get some sample of meat and check for salt and pepper. Add some, if needed. After that, in half of hour, it’s ready. Removes tongue(s) from water, cool down a little bit, remove skin and as much fat, as possible. Cut on thick (about ;” or 6 mm) slices. It could be served now, as is; or you can dry it up in oven on a pan.
28. KHOLODETS (STUDEN)- MEAT JELLY.
Traditionally, this dish was prepared in wintertime, when animals were butchered, stoves burned anyway and cold weather allows store it safely. Nowadays with modern refrigeration it would be not a bad lunch in hot summer afternoon. For 2 beef feet (sold in Asian and other ethnic stores, very often, in supermarkets):
Tough inexpensive beef 2-3 pounds (0.9-1.35 Kg)
Water 2 gallons (7.5 L)
Onions, big size 2
Bay Leaves 8-10
Garlic 5-8 cloves.
Eggs (optional)
Salt and Pepper, as needed.
Wash beef feet and meat. Remove as much fat, as possible. Place it into pot, at least, 2.5 gallons capacity. Pour water and turn on heat. When start to boil, put onions, bay leaves, some salt and pepper. Cook on low heat 6-8 hours. Criteria of readiness are: meat falls off bones and soup is sticky. To be sure, you may take a small quantity of solution and place it in refrigerator. If it becomes sick jelly, kholodets is coked up. Turn off heat; remove meat and vegetables, separate useful meat and strain liquid. Cut meat and garlic in small pieces and add them to liquid, stir. Pour kholodets into plates or small trays, or any other shallow vessels convenient to place in your refrigerators.
If everything goes right, next day kholodets in trays has to be dense jelly. You have to cut it with knife to separate a piece. Scrub off fat. You may decorate jelly with thin cut circles of hardboiled eggs. Take tray from cold straight before serving and promptly return unused part back to refrigerator. It could be an appetizer, “zakuska” after shot of vodka, or independent dish.
29. HOW to PREPARE GAME for COOKING.
Specific, not always pleasant for many, taste of game is caused by blood in meat. In processing factories most of blood drained out. Between shooing the game and time when you ready to cook it, hours and hours passed. To remedy this, place game meat into water with vinegar and some sour wine (1 tablespoon per quart or 0.9 L of water) and keep it for 24-36 hours, periodically changing water. Then wash meat and cook it. As we had already mentioned before, the only dish we cook from game is zharkoe (III-13).
30. SOSISKI in TOMATO JUICE.
In his timeless novel “Master and Margarita” great Russian writer Michael Bulgakov mentioned some dish, he called “Sosiski in Tomato Juice”. We decided to make and cook it. Sosiski, apparently word of French origin, means frankfurters, wieners in Russian. They are available in multiple nowadays Russian or Russian food carrying (like Jones in Los Angeles area) stores. In case of any, hot dogs or turkey/chicken sausages could be used.
Put sosiski in frying pan; pour tomato juice (or crushed tomatoes with some water added) till wieners start to float. Turn on heat, boil for 3-4 minutes, turn off heat and let it stay for 10 more minutes. Serve hot. Yes, indeed, it’s delicious.
IV. FISH DISHES.
1. BOILED FISH: TROUT, COD, OTHERS.
Freshwater fish is best suitable for this dish but any other lean, fresh fish is OK. For 4 trout of medium size:
Onion, medium size 1.
Bell Pepper, small size 1.
Celery 2 sticks.
Bay Leaves 2-3
Dill Weeds 1 small bunch.
Italian Parsley 1 small bunch
Chili Pepper 1 pinch full
Salt 1 tablespoon
Pepper 1 small pinch full
We assume that fish is already cleaned. If you just catch it clean fish inside only. Assign a pot big enough for your fish. Cut coarsely onion, bell pepper and cover the bottom. Spread chili, salt and pepper; put bay leaves, dill and parsley. Wash fish and place them in pot over vegetables. Pour water and turn on heat. Let water boil for 7 (seven) minutes, not more (time could be different for other fish) and turn off heat. Let it stay in hot water for another 20 minutes and then remove fish from water. If salt and pepper not corresponded with your taste make corrections next time. Serve hot, cooled or cold. You still can eat fish next day.
2. PAN FRIED FISH.
Most of fish normally cooked that way. Fish could be cut across in thick (about 3/8” or 1 cm) pieces, or fillet could be separated or it might be cut in any possible ways. For 2 pounds (0.9 Kg) of cut fish you need a little bit vegetable oil, 2-3 tablespoons of flour or corn meal- that’s all you need. You may, or you may not mix flour with rosemary or All Spices. Or, you can coarsely cut some onions on fish. Wash fish, salt it to your taste, and dip in flour. Place in, preheated with some oil, skillet, fry both sides till brown enough. Serve hot or cold, by itself or with kasha or vegetables.
3. OVEN FRIED FISH.
This recipe especially good for salmon though could be used for other fish. You can buy salmon fillet or steaks, if price is right for you, or cut from whole fish. For equivalent of half salmon, average size:
Lemon, big size 1
Dill Weeds 1 small bunch
Butter (optional) ; oz (15 g)
Salt, as needed.
Wash fish and salt it to your taste. Place on shallow tray. Cut lemon in half. Squeeze one part evenly on surfaces, cut other in thin circle. If you decided to use butter, cut it in thin slices and place uniformly on fish. Do the same with lemon circles. Send tray in preheated to 400;F (205;C) oven. Cook, till ready (about 15 minutes).
4. GRILLED FISH.
For 4 salmon (or any other fish) stakes:
Lemon, big size 1.
Dill Weeds 1 small bunch
Italian Parsley ; of small bunch
Salt, as needed.
Wash fish and salt to your taste. Place in some dish or tray. Squeeze generously lemon juice on surfaces (use more lemons, if needed). Cover with dill and parsley and let stay for 30-40 minutes. Grill, till ready (not long!). Serve hot.
5. STUFFED PIKE.
Pike is greatly overlooked fish in US. It’s delicious and very popular elsewhere. Pike, of course, could be cooked in any methods described above, but drawback of this one and many other freshwater fish is present of sharp and thin inner bones, which must be removed while eating. This recipe (which resembles what in US called “Gefilte Fish”) will remedy this. For 4.4- 6.5 pounds (2-3 Kg) of pike (carp, etc):
Onions, medium size one and half- two
French roll (or something) 1
Eggs 2
Beets, medium size 2
Carrots 3
Bay leaves 3-4
Sugar 1 tablespoon
Vegetable Oil 2 tablespoons
Salt and Pepper, as needed.
Clean fish, if needed, cut off head, remove gills. Wash, Cut across on pieces ;-1” (2-2.5 cm) long. With narrow sharp knife, very carefully, cut off flesh from skin without damaging it. Try to remove from cut flesh as many inner bones, as you could. Soak French roll in cold water and squeeze excess water. Peal onions but don’t throw away skins. Grind fish and bread together. Add eggs, a little bit salt and pepper, sugar, 1 tablespoon of oil and mix thoroughly. Replace cut off flesh with mass and make pieces of fish look like just cut from whole fish. Make balls from leftovers of mass. Peal beets and cut in circles, cut carrots in the same way. Take a pot big enough for all your stuff, put onionskins, beets circles and carrots, bay leaves, coarsely cut onions and fish balls. You can add fins and head of fish. Place fish chunks over it. When layer is complete, cover it with onions and beets circles and place another layer. Pour water in level with fish and place on heat. When boiled add some salt and 1 tablespoon of oil. After awhile check for salt and pepper. Add, if needed. Place pot in oven on low heat and keep for 2 hours.
6. FISH in TOMATO JUCE.
Sometimes you don’t eat some fish because its taste is somewhat unpleasant to you. Examples are shark, halibut, or red snapper. Try one more way to cook it and, who knows, you might change your mind. For about 1.5-2 pound (0.7-0.9 Kg) of fish:
Onion 1 medium size
Celery 1-2 sticks
Bell Pepper 1 small size
Bay Leaves 2
Italian Parsley 1 small bunch.
Tomato Juice (or Crushed Tomatoes) To cover fish
Salt and Pepper, as needed.
Wash steaks, chunks or fillet of fish, salt and pepper. Take a heatproof tray of an appropriate size and cover bottom with onion circles and parsley. Place fish over it. Open cans and cover fish with tomato juice (or with crushed tomatoes with some water added). Place bay leaves, coarsely cut celery and bell pepper in liquid. Add some salt and pepper. Send tray in preheated to 400;F (205;C) oven and cook till ready.
7. SALTED and MARINATED SALMON.
For whole salmon of average size:
Onions, medium size 2 or more.
Lemons 3 or more.
Dill Weed 1 full bunch
Italian Parsley 1 full bunch.
Salt 2-3 oz (57-65 g)
Olive oil 2-3 tablespoons.
White Dry Wine 16 fl. Oz. (450 ml)
Cut fish along spine on 2 halves, cut off spine and head (if any). Wash, put in dip tray of an appropriate size. Generously cover inner surfaces of fish by salt mixed with sugar (1 tablespoon). Place above about ; of all dill and parsley, evenly spread over surfaces. Apply press by putting either board or smaller tray over fish and placing weight(s) on it. After 2-3 days fish is ready to eat. However, it could be even tastier if you marinated it.
Wash out extra salt and cut fish on smaller pieces. Take glass jar or jars capable to contain pieces of fish. Cut onions and cover bottom(s). Put half of remained dill and parsley and place fish over it. Upon completion of layer, squeeze some lemon juice, cut onions to cover pieces and place another layer. Over last layer cut onion and put the rest of dill and parsley. Squeeze juice of as may lemons as you willing to allocate for a project. Add oil. Pour wine to cover fish and greenery. Cover jar(s) and let it stay in refrigerator for a couple weeks.
8. SALTED and DRIED FISH.
Dried fish is another way to utilize small catch which otherwise has to be thrown back to water, used as bait or brought home as a treat for your cat. Small or medium fish is preferred because it could be thoroughly salted through. Plenty of salt (perhaps, whole pack)- that’s all you need for this project.
Wash fish but don’t clean it (you’ll do it later, before eating). Place fish in tray, big enough and pour salt so it would cover fish. Apply press and keep fish in salt for 2-3 days, depending on size. Shake off extra salt. Provide string trough gills and hang fish in shade where it’ll stay for another 3-4 days. Then you can store dry fish at room temperature consuming it when you are in an appropriate mood.
V. EGGS.
Eggs are all natural package of nutrition that very easy to cook fast. Let’s not talk about hard, or not so hardboiled eggs- supposedly the only breakfast of hard-core bachelors. We’re talking here about fried eggs with some flavor of fancy. In our family the norm is 2 eggs per person, not more.
1. FRIED EGGS with VEGETABLES.
We, usually, using the following vegetables, alone or in any combinations:
Bell Pepper, medium size ; per person
Tomato, medium size ; per person
Cauliflower 3-5 flowerets per person
Broccoli 2-3 crowns per person.
Asparagus 2-3 sticks per person
Vegetable Oil, Salt and Pepper, as needed.
Preheat skillet with some oil and cut coarsely vegetables (use any other vegetables you like) and cook them for 3-5 minutes. There are 2 ways to introduce eggs. Beat them into separate dish mix and add salt and pepper. Or, beat them straight into skillet and then salt and pepper. Chose any of them. Mix eggs with vegetables. When eggs solidified turn the whole thing over and fry for a while. In a minute it’s ready.
2 FRIED EGGS with MUSHROOMS.
Eggs 2 per person
Mushrooms 2-3 oz (57-85 g) per person
Onions, medium size 1/8 per person
Dill Weeds, 1 very small bunch
Italian Parsley 1 very small bunch
Vegetable Oil, Salt and pepper, as needed.
Wash and cut mushrooms, chop onions. Preheat skillet with some oil add chopped onions. Cook for a minute or so. Add mushrooms and saut; them for about 15 minus. Cut finely dill and parsley; mix. Pour eggs, either mixed in separate dish or beaten straight into skillet. Mix eggs with mushrooms, check for salt and pepper and add some, if needed. When eggs solidified, turn whole thing over. Cook for couple more minutes.
3. FRIED EGGS with TURKEY or CHICKEN BREAST.
Eggs 2 per person.
Turkey or Chicken Breast 2 oz (57 g) per person.
Vegetable Oil, Salt and Pepper, as needed.
You can use meat alone or in combination with any of vegetables listed in recipe V-1. Asparagus is most used by us. So, cut meat (it, by the way, could be leftovers from yesterday dinner) and vegetables (if any) in preheated skillet with oil. Cook for 3-5 minutes. Introduce eggs in manner, described above. Turn over and after 2-3 minutes it’s ready to serve.
VI. VEGETABLE DISHES.
1. SAUTEED CABBAGE.
Saut;ed cabbage is a delicious dish for vegetarians and meat eaters alike. It could be used as independent entr;e, with meat or fish and as filling for pirozhki. Very common allover Russia, Ukraine and Belarus. For 1 head of cabbage of small size:
Onion, small size 1
Mushrooms ; pounds (225 g)
Bell Pepper, small size 1.
Celery 2-3 sticks.
Carrots 2.
Tomatoes, fresh or canned 4 or 1, 14 oz (396 g), can.
Clove 4
Bay Leaves 2
Dill Weeds 1 small bunch
Italian Parsley 1 small bunch
Olive Oil, Salt and Pepper, as needed.
Chop onions, cut carrots in thin strips, coarsely cut cabbage, mushrooms celery and bell pepper. Take dip frying pan with a lead. Pour some oil and turn on heat. You can saut; mushrooms separately with part of onion or used the same pan. In last case put chopped onion and mushrooms together, mix saut; a little bit then add carrots. When onions become lightly golden in color, add celery, cook it a little bit then introduce cabbage, bell pepper, bay leaves and clove (and mushrooms, if coked separately). Mix and cook for a while. After short time add tomatoes, mix and cook a couple minutes. Then cut dill and parsley, mix again and in minute or two, turn off heat. Cover and let stay for 20-30 minutes. Serve hot or cold.
2 VEGETABLE RAGU.
Vegetable ragu is a second course dish in its own right. It has everything to make you hungry no more; even if you are avid meat eater. For medium size tray of ragu:
Potatoes, medium size 4
Mushrooms ; pound (225 g)
Beets, small size 2
Eggplants, Chinese or Italian 2
Onions, medium size 2
Carrots 3
Bell Pepper, medium size 1
Celery 2-3 sticks
Summer squash (optional) 2
Cabbage (optional) ; of medium head
Tomatoes (optional) 4
Clove 4
Bay Leaves 2
Dill Weeds 1 small bunch
Italian Parsley 1 small bunch
Vegetable Oil, Salt and Pepper, as needed.
Peculiarity of this dish is that main component are cooked separately and combined together at the end of cooking process. Wash vegetables, peal skin; cut potatoes, eggplants, beets, cabbage and summer squash (if any) in cubes. Coarsely cut the rest of stuff, chop onions in food processor. Separately fry with oil and onions to half readiness: potatoes, eggplants and beets. You can fry carrots with beets after you allow those last, to cook for some time. Take a tray of an appropriate size and combine all the ingredients together. Mix gently and send tray in oven at 400;F (205;C). Cook till potatoes are fully ready. Serve hot.
3. ZUCCHINI with TOMATOES and GARLIC.
This is too, extravagantly tasted vegetable dish, which could be served by itself or with anything else. For 6 zucchini of medium size:
Tomatoes, medium size 3-4
Garlic 5-6 cloves
Basil, fresh 5-6 leaves.
Olive Oil, Salt and Pepper, as needed.
Wash zucchini; cut in circles approximately ;” (6 mm) thick. Preheat skillet with oil and place circles in one layer. Fry both sides. Cut finely garlic. Peal skins from tomatoes, cut in cubes and let them join zucchini in skillet. Soon after, salt, pepper, mix everything; check for salt and pepper. Add some, if needed. Few minutes later our dish is ready. Serve hot, though it isn’t bad cold either.
4. IKRA BAKLAZHANNAYA- EGGPLANT SPREAD, OUR STYLE.
Once in late fifties one of the authors met a woman who said she knows 436 recipes of eggplant dishes. To our sorry, we cook only 4. One of them, most liked, is Ikra Baklazhannaya (don’t mix up with fish roe, which is too, “ikra,” in Russian)- eggplant spread. There are innumerous ikra recipes. This one is ours. For 4 eggplants, big size:
Bell Pepper, medium size 2-3
Tomatoes, medium size 5-6
Onion, big size 1
Garlic 5-6 cloves
Vegetable Oil, Salt and Pepper, as needed.
Place vegetables (but garlic and onion) on shallow heatproof plates/trays and bake in oven at 400;F (205;C) till they get soft. Let them cool down a little bit and peal off skins. Grind baked vegetables; don’t pour away juices. Chop onion in food processor, preheat deep frying pan with oil (pour it generously). Put chopped onion and saut; till onion acquired golden color. At this moment load ground vegetables, salt and pepper slightly. Mix and cook, stirring frequently, till it would be little liquid visible. Shoot garlic with garlic press, mix, check for salt and pepper. Add some, if needed. Don’t overdo it. You can put extra salt and pepper any time later. In couple more minutes ikra is ready. Served at room temperature, as spread or alongside of anything else.
5. EGGPLANT, GRILLED.
For 10 Italian (Chinese) eggplants:
Lemons, medium size 3
Garlic, medium size heads 1
Olive Oil 2-3 tablespoons.
Salt and Pepper, as needed.
Wash eggplants; cut them alongside in two halves. Chop garlic in food processor, squeeze lemons (or pour juice squeezed elsewhere), add olive oil, salt and pepper, turn food processor for short time, mixing and beating ingredients. Meanwhile start and preheat grill. Clean grill and lubricate slightly. When hot enough, place eggplant halves flesh down. Cook till prints of grill bars visible on cut surface. Then generously cover cut surfaces with the mix. Leave eggplants covered surface up, reduce heat to minimum and cover grill. Cook till flesh becomes soft and remove them to separate plate. What a pleasant surprise is waiting for you!
5. EGGPLANT, SAUTEED with LEMON and 5 CHINESE SPICES.
For 5-6 Italian (Chinese) eggplants:
Lemons one- one and half.
Garlic 5-6 cloves.
5 Chinese Spices 1 pinch full.
Vegetable Oil, Salt and Pepper, as needed.
Wash and peal eggplants; cut in cubes. Preheat a skillet with some oil, place eggplants there, brown slightly, salt, pepper and sprinkle spices. Cut finely garlic and add to eggplants; mix. When it is almost ready, squeeze lemon, check for salt and pepper. Add some, if needed, cook for some more time; then turn off heat.
7. EGGPLANT, SAYTEED with TOMATOES.
For 5-6 Italian (Chinese) eggplants:
Tomatoes, medium size 3.
Bell Pepper, medium size 1
Garlic 5-6 cloves.
Vegetable Oil, Salt and Pepper, as needed.
Follow recipe above (VI-6). While it’s cooking, remove skins from tomatoes (see footnote to recipe VI-3). When eggplants almost ready, introduce tomatoes, salt, pepper, mix and cook for a short time, before turning off heat.
8. BOILED POTATOES.
There is no big deal in boiled potatoes. We cook them pealed, cut in cubes to accompany our meat or fish dishes as they are or as mashed potato. Quite often our second course for dinner is boiled potatoes with smoked fish and pickled cucumbers or tomatoes. Or, we cooked them in skins for various salads or okroshka.
9. FRIED POTATOES with MUSHROOMS and BELL PEPPER.
As you can see, it’s quite a dish. It could be your whole dinner. For 8-10 potatoes of medium size (2-3 per person):
Onion, medium size 1
Bell Pepper, medium size ;
Mushrooms ; pound (225 g)
Eggs (optional) 2
Meat (optional), ready to eat (turkey or chicken breast, etc.) ; pound (113 g)
Garlic 2-3 cloves
Dill Weeds 1 small bunch.
Italian Parsley 1 small bunch.
Vegetable Oil, Salt and Pepper, as needed.
Peal and wash potatoes, wash and cut mushrooms. Chop onion in food processor. Preheat a small skillet with some oil, add 1/3 of chopped onions and, when onion becomes transparent, or slightly brown, add mushrooms and saut; them. Meanwhile take Teflon coated frying pan of normal size with lead and place it on heat. Immediately start to cut potatoes in circles about 1/8” (3 mm) thick. When you finish, frying pan will be hot enough. Carefully stirring, brown both sides of potato circles. At this moment introduce saut;ed mushrooms, rest of onions, and some oil. Reduce heat, cover the pan and cook stirring frequently, till potatoes almost ready. Now you can add finely cut garlic, bell pepper, salt, pepper and meat (if any). Mix; check for salt and pepper, add some, if needed. After short awhile cut dill and parsley. Beat eggs (if any) mix and in couple more minutes turn off heat. Keep covered for 5-10 minutes.
10. CAULIFLOWER, BROCCOLI or ASPARAGUS.
We cook those vegetables in the same way: place them on heat into cold salted water and when boils, remove them from hot water in one minute. Now they could be consume as they are or used for further cooking- for fried eggs meal, fried in eggs and bread cramps and so on.
11. CORN.
What could be simpler than boiled corn? Right? Right, but not quite. Trivial boiled corn could be drastically improved in taste if you do it in our way. We always buy corn on cob with leaves. Remove outer rough leaves and throw them away. Save inner, tender ones. Take a pot big enough for your corn. Cover bottom with leaves and then lay down corn. Upon completion of layer cover it with leaves and repeat procedure. On top of upper layer spread one- one and half tablespoons of salt, then cover it with leaves. Pour water so corn start to float. Put on heat; let it boil for 15-20 minutes. Turn off heat and let it stay for 25-30 minutes more. Then remove corn from water and serve.
12. SAUTEED MUSHROOMS.
We saut; mushrooms as separate entr;e or as component for some other dishes, such as saut;ed cabbage or fried potatoes. For 1 pound (450 g) of mushrooms you need ; of small onion and, if it a dish, dill and parsley, a small bunch each.
Mushrooms shall be thoroughly washed, especially if you pick them yourself in the woods. To do so, soak them in cold water for 40-60 minutes then wash each piece under running water. Use brush, if needed. Cut them along stems in slices about 1/8 (3 mm) thick. Chop onion in food processor, place it in skillet with some vegetable oil and turn on heat. When onions become transparent or slightly golden introduce cut mushrooms, reduce heat and cook for 15-25 minutes depends from destination. If mushrooms are for immediate consumption, in 1-2 minutes before turning off heat, salt, pepper, cut dill and parsley. Mix, check for salt and pepper.
VII. KASHAS- HOT GRAIN MEAL.
like cream of wheat, rice or oatmeal are well known to Americans and some are not. We’ll try to fill this void.
1. BUCKWHEAT.
Buckwheat is well overlooked in US. It’s regrettable, because buckwheat not only meal, not bad at all, but it contains microelements and vitamins so needed for human health, like iron. We buy coarse raw buckwheat in health stores. Fried buckwheat is available in the same stores and, as “Kasha,” in Jewish sections of all major supermarkets. On 1 cup of raw buckwheat you need 2 cups of water and 2 tablespoon of vegetable oil of your chose.
Place a pot with water on heat. Add some salt and oil. Put a skillet on heat and pour raw buckwheat. Bake stirring constantly. When water starts to boil, pour grains into water and stir till water starts to boil again. Reduce heat, cover the pot and cook till ready (approximately 25 minutes). Turn off heat, cover the pot with some towel and let it stay for another half hour before serving.
2. WHEAT.
Wheat (pshenichnaya) kasha not so common as others, described here but it’s quite a meal. Whole wheat available in health food stores and some ethnic stores. For every cup of grains you need 2 cups of water.
In boiling salted water with a little bit vegetable oil, pour grains and stir. When water starts to boil again, reduce heat, cover a pot and cook till water won’t be visibly present. Then wrap the pot with some blanket or towel and let it stay for, at least 50 minutes. Or, send it in oven and keep at very, very low heat for the same time.
3. GURIEVSKAY.
Get a package of cream of wheat. Take a cup(s) of grains and toss it on preheated skillet. Constantly stirring bake it to dark golden color. In the same time place on heat a pot with water- 2 cups per each cup of grains. When water starts to boil pour grains into it. Cook as long, as indicated on the package. Serve immediately, after readiness, hot.
4. MILLET.
Strangely enough, originated in America, millet, called “Sorgo” by American Indians, is so popular in Europe and has little use in nowadays US. In the countries of the former Soviet Union, millet used not only for kasha but also for some soups, pastries and, even, beer, called “Booza.” Of course, there is nothing special in millet. It just brings some variety in your diet. Sources are the same as above (recipes VII-1 and VII-2). For each cup of millet, you need 3 cups of water, a little bit salt and vegetable oil.
When salted water with some oil boils, introduce millet (don’t forget footnote to recipe VII-2). When boils again, reduce heat and cook, stirring frequently, till no or little water is present and turn off heat. Like it always done with kasha, let it cure slowly for 50 minutes by wrapping in blanket (towel) or placing in oven on very low heat.
5. OATMEAL with FRUITS and BERRIES of the SEASON.
Take any commercially available package of oatmeal. Pour in a pot quantity of water indicated on the package for number of portions you want. Put 1 tablespoon of brown sugar and turn on heat. Prepare you fruits and berries and place them in cold water. When water starts to boil introduce oats and follow instruction on the package. There are no limits or norms in quantity or chose of fruits and berries. It’s up to you. We just recommend for 2 portions of oatmeal:
Apples, Pears, Peaches or Nectarines, big size 1 half.
Plums, big size 1
Plums or Apricots, small or medium 2-3.
Strawberries, small or medium size 4-6
Raspberries, cranberries or other berries, similar size 10-12
Mangoes and other exotics- at your discretion.
6. PERLOVAYA- PEARL of BARLEY.
For pearl of barley kasha proportion is as usual- 2 cups of water for a cup of grains. Pearl of barley, as you, probably notice (see recipe I-6), is a tough one and needs to be cook for at least 2 hours. Once again it’s anything special. Just something new in your menu. Believe us, it’s not bad to have, time-to-time.
Soak selected quantity of grains in cold water for, at least 3 hours. Drain on strainer, put into cooking pot and pour quantity of water needed. Turn on heat; add salt and a little bit vegetable oil. Cook on low heat for about 2- 2 and quarter hours till ready. Wrap in blanket (towel) let stay for about half hour. Serve hot.
6. ZAPEKANKA- BAKED RICE with APPLE.
This zapekanka (means baked up) is made from rice. However, you can make it from any grain mentioned in this chapter. For a cup of rice:
Apple, medium size 1
Egg 1
Vanilla 2-3 drops
Cinnamon 1 pinch full
Sugar 2 tablespoons.
Cook a cup of rice according to instruction on the package. When rice is almost ready, drain it on strainer. Wash it under running water. Peal an apple, remove seeds, and cut on small pieces. Mix apple pieces with rice, beat in egg, and add sugar, vanilla and cinnamon. Place mix in a heatproof tray of an appropriate size and send it in conventional oven or micro way oven, bake till rice becomes lightly brown.
VIII. DUMPLINGS.
1. VARENIKI- RAVIOLI of the SORT.
Vareniky (means boiled up) are pure Ukrainian stuffed pasta. They could be with great variety of stuffing and in shape of square, triangle or moon. We make only last type, except cases when multiple stuffing had been made and must be distinguished one from another. Dough for vareniky is the same as for pelmeny (see recipe III-17). Dough must be not too stiff, yet not too soft. Try to roll dough as thin, as possible. Cut with dough cutter or glass in circles 2.5-3” (6.3-7.5 cm) in diameter. Leftovers could be rolled again. From all the stuffing we used the following:
-Meat. Difference between pelmeny and meat vareniky is that pelmeny are with raw meat and vareniky- with cooked meat. Any meat can be used; we prefer beef. Buy tough inexpensive beef with or without bones. Boil meat till ready. In our time frugal mother of family cooked soup and use boiled meat for some other dishes. Separate meat from bones (if any); remove fat. Take one small onion for each pound of meat, cut coarsely. Preheat skillet with some oil and cook onions till light golden color. Grind meat and onions together. Check for salt and pepper add some, if needed. Stuff and close in the same way as pelmeny. Keep frozen.
-Cherries, Sour Cherries. Wash and pit berries, place in some jar, pour sugar over them and mix. Cherries will release some juice. Strain juice and keep it for serving with vareniky. Stuff and close as usual. If you are not in mood to work hard, buy canned cherries and strain liquid, then use berries.
-Cheese. Use Ricotta type dry soft cheese- farmer or tvorog, etc available in Arabian, Armenian, Persian or Russian stores. Take 1 egg per each pound of cheese. Beat egg, add some salt or sugar, as you wish and mix. Stuff and close, as usual.
-Mashed Potatoes. Wash. peal and cut in cubes potatoes as many as you need. Boil, till ready, take potatoes from water and mash them. Add egg(s), salt and pepper, as needed. You may or you may not put some feta cheese in the stuffing. Mix and use in usual way, described above.
To cook vareniky, cast them into boiling salted water, stirring gently to avoid sticking. Cook till they start to float (rise to surface). Then drain them on strainer. Cherri vareniky are served with syrup you spare preparing stuffing. Cheese vareniky better off go with sour cream. You may use sour cream for other varieties.
2. LAZY VARENIKI- GNOCCHI of the SORT.
You might get lazy and have no desire to make time-consuming vareniky by recipe above. Then make and cook lazy vareniki. For 1 pound of ricotta or farmer cheese, or tvorog (sold in Arabian, Armenian, Persian or Russian stores) you need an egg and some flour. Mix dough, adding flour little by little, till it would be pretty stiff yet not glass hard. Cut dough on big pieces and roll them in strings ; -3/4” (1.2-2 cm) in diameter. Cut each string in pieces with the approximately same length as diameter (that is, if roll is 1/2 “ in diameter, try to cut it in pellets of the same length). You may leave pellets as they are or shape them at your whim. Keep unused stuff (if any) frozen. To cook, cast in boiling salted water and cook till dumplings start to float. Drain on strainer; serve with sour cream or anything else you wish.
3. GALUSHKI- DOUGH DUMPLINGS.
Galushki (klyotski, in Russian), as vareniki, are Ukrainian dish. They could be a separate entree with butter or sour cream, or go with soup. We make them only for use with soup. For ; pound (225 g) of flour you need an egg and a little bit salt. You may or you may not add to dough a small pinch full of baking soda. Dough has to be quite soft, but not flow free, though. Dip a teaspoon into cold water, then scoop spoonful of dough and cast it into boiling soup. Repeat procedure, till all dough would be spent.
IX. PASTRIES.
1. PIROZHKI- BAKED DOUGH POCKETS with VARIOUS FILLING.
Word “pirozhki” is not unknown for many Americans. For the rest we have to explain that they are baked dough pockets with various filling listed below. They are very popular in Slavic republics of the former Soviet Union, in Poland and some other Slavic countries. Pirozhki could go with some soup, be a second course, breakfast, lunch or supper. They could be stored in fridge for couple of days without losing their taste.
-Dough. For a pound (450 g) of general purpose flour:
Egg 1
Active Dry East 2 small packages
Sugar 2 tablespoons
Salt ; teaspoon
Vegetable Oil 1 tablespoon.
Water, as needed.
In half of glass of warm water absolve sugar and, constantly stirring, introduce east. When volume of mix in glass increases in 2 times pour content in flour, add egg, salt and oil. Mix, carefully adding water, till dough become stiff enough and not sticky. Cover and let it stay for an hour. Weight dough in portions 2 oz (57 g) each and roll them in balls. To make pirozhki, roll balls in discs as thin as you can, place filling as close to center, as possible and close by pinching with seam up. Bake at 400;F (205;C), till dough becomes light golden.
-FILLINGS.
What you can put inside of pirozhki limited only by your imagination. Just remember this. Because dough is some heat insulator of the sort, content of the pocket will be little cooked or not cooked at all. So, filling must be either stuff cooked and ready to eat or something, which could be eaten safely, even raw or half cooked, like fruits and berries. We normally use filling listed bellow.
-Ground Meat. It’s similar to one for meat vareniky (see VIII-1). Any meat pure or mixes could be used. In difference with vareniky ground meat could be mixed with saut;ed mushrooms, a little bit cooked rice, cut hardboiled eggs or cut green onions.
-Saut;ed Cabbage. You can use stuff from recipe VI-1. Cook it according to recipe only without bell pepper. Try to make cabbage half cooked. Toss it on strainer to drain excessive liquid, which would make pockets soggy.
-Cheese. Get farm cheese or tvorog (available in Russian, Armenian, Arabian or Persian stores). In any case cheese must be dry enough. Mix it with an egg, sugar at your taste, vanilla and resins.
-Mashed Potatoes. Similar to filling for vareniky, however, you can add saut;ed onions and/or mushrooms, dill and parsley.
-Mixes. You can make every possible mixes, like cook rice, cut hardboiled eggs, saut;ed mushrooms and cut green onions.
-Apples. Take green sour apples, like Granny Smith or Pippin. Peal apples cut on quarters, remove seeds and cut on coarse pieces. Add sugar and cinnamon, mix.
-Cherries, Plums and Apricots. Wash berries, pit cherries, cut and remove seed from plums or apricots. Cover with sugar and cinnamon at your choice.
-Poppy Seeds. Wash poppy seeds (available through restaurant supply or ethnic stores) add fresh water and boil for about 5 minutes. Using meat grinder grind seeds with 1 cup of sugar or honey. You may, or you may not add an egg (or, at least, egg yolk) to the mix. This filling is also good for rolls and other goodies with poppy seeds.
-Jams. Any jam could be used. The stiff is jam the better. Put 1- 1-1/2 tablespoons of jam on the middle of dough circle and close pocket up. When ready, let jam pirozhki to cool down for enough time: hot jam could burn your mouth.
2. PONCHIKI- DEEP FRIED PIROZHKI.
Ponchiki (doughnuts) are the same pirozhki with the same fillings or without filling fried in boiling oil. Make ponchiki as it described above. Close well, otherwise either oil penetrates inside and destroyed filling or filling goes out and soil oil. Use any vegetable oil except olive. Pour oil in deep frying pan about 1” (2.5 cm) high or more. When oil starts to boil, adjust heat in such a way that oil boil slightly but don’t emit any fumes. Place manageable number of pockets in boiling oil. When dough becomes light golden flip ponchiki over and, when browned enough, promptly extract pockets from oil. Place ponchiki on plate covered with paper towels and after layer is complete cover with paper towel to absorb excess oil. Serve, better off, hot though, even cold, they are edible.
3. BLINCHIKI- CREPES with VARIOUS STUFFING.
Blinchiki are crepes distantly resembling those used for manicotti and cannelloni in Italian cuisine. For series of crepes:
Eggs 3
Milk 1 cup.
Sugar 1 pinch full
Butter, melted (optional) 1 tablespoon
Flour and Vegetable Oil, as needed.
Beat eggs into milk, add sugar and melted butter (if any) into mix. Very carefully introduce flour constantly mixing. Dough must be about sour cream consistency and flow easily. Preheat small, Teflon coated skillet (about 8” or 20 cm in diameter). Lubricate it lightly using brush or sponge. Pour dough with a scoop and spreading it with edge of ladle try to cover skillet as uniform, as possible. When dough solidified crepe must be flipped over. Some virtuosos do it by throwing it up make it turn and than catching it. Perhaps, with some practice you’ll be able to do it one day, otherwise, take a spatula and accomplish the task with it. In few minutes remove crepe, lubricate skillet and start all over again, until all dough is spent.
You can eat Blinchiki as they are, with lox or caviar. Or you can stuff them with the filling describe above in this chapter. Prepare filling(s) same as for pirozhki. Place about 2 tablespoons of stuffing in the middle of circle, spread in strip and roll crepe with stuffing inside. Once again, you may serve stuffed Blinchiki as they are or fry them a little bit in skillet.
4. BOOBLIKI- BAGELS, SLAVIC STYLE.
In difference from bagels, well known to Americans Russian and Ukrainian ones look like pretty big O-ring 1”(2.5 cm) thick and 4.5-5”(11.3-12.5 cm) in diameter. Russians and Ukrainians eat boobliki as they are, sometimes with tea, sometimes without. Best of all is to eat them, while they are fresh. For 2 pounds (900 g) of flour:
Active Dry East 1/2 oz (14 g).
Salt 1 oz (28 g)
Sugar 2 oz (57 g)
Vegetable Oil 1/2 cup (114 ml)
Water, warm 2 cup (450 ml)
In half of warm (not hot) water dissolve sugar and add east. In mixer bowl pour flour and salt. When east rises 2 times of initial volume pour it into flour. Wash vessel with the rest of water and add to flour. Add oil. Turn on mixer. Dough must be very stiff and not sticky. When ready, remove dough from bowl place on the table. Roll in strings about 1”(2.5 cm) in diameter. Cut them in length 11-12” (28-30 cm). Close them in rings and put aside for a while. Preheat oven to 425;F (218;C) and put on heat a pot big enough (about 2-2.5 gallons or 7.5-9.5 L) with hard salted water. When water start to boil, place boobliki in boiling water, keep 2-3 second on one side, turn over, remove them from water and place in oven. Bake on each side, till dough acquired light golden crust.
5. COLOBOK- BAKED DOUGH BALL.
We would allow ourselves to take precious time of our reader and tell a fiery tale. Once upon the time an old peasant couple lived in a hut near a forest. An old man said to his wife: “Make me a kolobok”. “How can I? We don’t have any flour left.” “Take a goose feather and scrub flour chest and you collect a little bit.” Yes, indeed, she got some flour, mixed it with sour cream and made a ball- kolobok. She baked it and placed it on windowsill to cool down. At that moment kolobok decided to escape and roll itself into the forest. It came across with a bear. “I’ll eat you!” the bear said. “Don’t eat me, bear. Better off, listen to my song.” “Go ahead.”
“I am a kolobok. I’d been scrubbed in flour chest; I was mixed with sour cream. I was put on window to cool. I run away from an old man and an old woman and I ‘d run away from you.” And run it did. In the same way kolobok escaped from a wolf and jackrabbit. And then it met an old vixen. Pretending that she couldn’t hear well, the fox duped kolobok in sitting on her nose. And, you bet, she ate kolobok. Many, many years after this tragic event we decided to make kolobok ourselves. It is a tasty bun you can use with hamburgers, meat, and cheese or just as it is. Let’s do it!
Make dough described in previous recipe. If it’s too much for you, make half of it dividing everything by 2. We never dare to add sour cream to that dough but you may add couple of tablespoons of it. Nothing wrong may happen. Weight dough in 5 oz (142 g) and roll it in balls. You can bake koloboks right now, or just bake as many as you need at the moment and keep the rest in refrigerator up to 5 days. Temperature of the oven is 400;F (205;C). Bake till golden-brown color.
6. KHVOROST- DEEP FRIED SWEET WOUND SRIPS.
For 1 full cup + 2 tablespoons (250 g) of flour:
Egg 1
Sugar ; cup (50 ml)
Powdered Sugar 4 tablespoons
Sour Cream ; cup (100 g)
Vinegar 1 tablespoon
Vodka 1.5 fl. oz. (50 ml).
Baking Soda 1 small pinch full
Salt 1 small pinch full.
Vegetable Oil (not Olive), as needed.
Place in mixer bowl flour, butter cut as fine, as possible, sour cream, salt, soda, vinegar, sugar and vodka. Mix thoroughly till uniform mass appears. Roll dough as thin as you can. Cut sheets of dough (you can reused leftovers) in strips approximately 1.5” (3.8.cm) wide and cut those, in turn, in 6” (15 cm) length. Make a trough cut in the middle of each strip about 1-3/16 “(3 cm) long. Provide the end of the strip, twisting it trough cut. Make ends even, creating a bow of the sort. Prepare oil on the skillet exactly like for recipe IX-2 (ponchiki). Deep fry pastries till golden brown color. Remove from oil, cover with sugar powder.
X. SALADS.
1. SUPERSALAD.
This one is especially precious for people fighting their weight. Not because it has magical power. No, it just fills up you stomach without adding too much calories to your body. In any way, it just salad, like salad. For equal quantity of lettuce and cabbage (about 3-4 leaves of salad and ; of medium size head of cabbage):
Bell Pepper ;
Celery 1 stick
Radish 3-5
Pickled Cucumber, fresh 1
Spinach 8-10 leaves.
Pickled Cucumber, marinated or salted 1
Tomato, average size 1
Sauerkraut 2-4 tablespoons
Dill Weeds 1 small bunch
Parsley 1 small bunch
Lemon ;
Salt and Pepper, as needed.
Cut at your preference all ingredients in bowl big enough. Mix, salt and pepper preliminary, squeeze lemon, mix again. Check for salt and pepper, add some, if needed.
2. FRESH CUCUMBERS and TOMATOES.
It’s a simple, no frills salad, yet it’s something, better than nothing, while eating fried eggs, sandwich, piece of meat or whatever you wish. To serve about 2 persons:
Cucumbers, fresh, medium size 2
Tomatoes, medium size 3
Lemon ;
Dill Weeds 1 small bunch
Parsley 1 small bunch
Green onion (optional) 2 sticks
Salt and Pepper, as needed.
Cut ingredients as fine, as you could. Mix, squeeze lemon, check for salt and pepper; mix again.
3. FRESH CABBAGE and PICKLED CUCUMBERS.
For about 2 persons:
Cabbage ; medium head
Canned pickling cucumbers 3-4
Dill weeds 1 very small bunch
Italian Parsley 1 very small bunch
Garlic (optional) 1-2 cloves
Green Onions (optional) 2-3 sticks.
Cut ingredients, as coarse or as fine, as you wish. Mix and serve.
4. SOURKRAUT and FRESH CUCUMBERS, and TOMATOES.
For 2 Persons:
Sauerkraut 1 cup
Tomato. Medium size 1
Pickling Cucumbers, fresh 2-3
Onion ; of medium head
Garlic (optional) 1-2 cloves.
Cut cucumbers, tomato, garlic (if any) and onion; mix with sour craft.
5. OLIVIE.
This cold salad could be a breakfast or supper, appetizer or zakuska- anything you want it to be. For 4 persons:
Eggs 6
Potatoes, medium size 4
Pickling Cucumbers, fresh, medium size 2
Pickling Cucumbers, canned, medium size 4
Meat, ready to eat (turkey or chicken breast, bologna, etc) ; pound (225 g)
Apple, sour (Granny Smith, Pepin, etc), small size 1
Dill Weeds 1 small bunch.
Sweet Peas, canned 8.5 oz (241 g) or more 1 can
Mayonnaise or Sour Cream 3-4 tablespoons.
Salt and Pepper, as needed.
Boil eggs hard. Boil potatoes in skins. Cool them down, peal and set aside. Cut meat of your chose (or meat substitute, if you wish), cucumbers and apple. Cut eggs and potatoes in size you prefer. Open a can and drain liquid. Add peas, mix then introduce mayonnaise or sour cream (or 50-50 mix of both) and mix again. Decorate with finely cut dill weeds. Served cold or at room temperature.
6. VINEGRET.
There is not something Americans think it is. For us vinegret is just a salad. It prepared during fasts or serves as appetizer. It may be a viable vegetarian dish, as well. For 4 persons:
Potatoes, medium size 4
Beets, medium size 2
Carrots 2.
Cucumbers Pickled, fresh, medium size 2
Cucumbers Pickled, canned, medium size 8
Sweet Peas, canned 8.5 oz (241 g) or more 1 can
Kidney Beans, canned 8.5 oz (241 g) or more 1 can
Green Onions 3-4 sticks
Dill Weeds 1 small bunch.
Vinegar and Olive Oil, Salt and Pepper, as needed.
Boil potatoes in skins. Boil Beets in skins. Boil carrots (don’t overcook). Peal boiled vegetables, as they cooled down, and cut them in small cubes. Open cans, drain liquid; wash kidney beans. Mix everything; decorate with cut dill and green onions. Olive oil, vinegar (or mix of two), salt and pepper are used individually in plate, as needed.
7. EGGS with GARLIC and CHEESE.
For 4 persons:
Eggs 8
Garlic 5-8 cloves
Feta or Mozzarella Cheese, crated ; pound (113 g).
Sour Cream 5-6 tablespoons
Dill Weeds 1 very small bunch
Boil eggs hard. Cool them down, peal and cut finely. Mix with cheese and sour cream; shoot garlic. Decorate with finely cut dill.
8. FRUITS with COTTAGE CHEESE.
Like many other salads in the chapter, this one could be breakfast or lunch. It’s very liberal with no mandatory ingredients but cheese. Cottage cheese will work, but for better results farmer cheese or tvorog preferable. For ; pound (225 g) of cheese:
Banana 1
Apple medium size ;
Pear, medium size ;
Peach and/or Nectarine, big size ;
Plum, big size 1
Strawberries and/or Grapes 4-6
Raspberries and/or others similar size 6-8
Walnuts 4-6 halves
Pecans 4-6 halves
Filbert (Hazelnut) and/or Pistachio or similar size nuts 10
Pine Nuts 1 teaspoon.
Honey and/or Jam, as needed.
Cut fruits and big berries in size you like. When cutting banana, make a quarter turn before each cut. Add nuts (if any) and mix. Add cheese, pour honey and/or jam and mix again. You’ll be full of energy for long time.
XI. PRESERVED VEGETABLES.
1. PICKLED CUCUMBERS.
You may ask: why in the world one may need to pickle cucumbers if they are available in any store? You right! Nevertheless, if you want real ones, so tasty that no supermarket can offer, then it probably worth to try. And, who knows, you might find pickling vegetables as wonderful pastime. It’s not reasonable to pickle one or two pounds of cucumbers. Buy at lest 8 pounds (3.7 Kg) of pickling cucumbers. They must be green and not flaccid. You also need glass jars and leads to sealed air tightly. So, for 8 pounds:
Bell Peppers 3-4
Hot Peppers (Chili, Pepperoni, etc) 3-4
Peppercorns 6-8
Clove 5-8
Garlic 1 head
Celery 3-4 sticks
Tarragon 1 small bunch
Rids 4-6 leaves
Cherry Leaves 4-6
Currant Leaves 4-6
Horseradish Leaves 2-4
Bay Leaves 5-8
Dill Weeds 1 full bunch
Italian Parsley 1 full bunch
Salt, per 1 quart (0.9 L) of water 1 dessertspoon
Sugar, per 1 quart (0.9L) of water 2 dessertspoons
White Vinegar, per 1 quart (0.9L) of water ; cup (150 ml)
Cucumbers must be washed well and thoroughly. To do this, soak them in cold water for 5-6 hours, and then wash in running water. Use brush, if needed. Cut greens and mix together. Hot peppers cut in two halves, clean and insert in each jar individually. Define how much marinade you need. Boil water for marinade and, after it cools down a little bit dissolve salt, sugar and vinegar in proportions shown above. Cover bottom of each jar with cut greens and fill the jar with cucumbers. Cover cucumbers with greens, add hot pepper and pour hot marinade. In separate pot heat water for pasteurization. Place jars in boiling water. When marinade starts to boil, let it boil for 3-5 minutes and then place leads on jars. Extract jars from boiling water and seal leads. Let jars with cucumbers stay 3-4 weeks. When you open one, don’t forget to compare with those bought in supermarket. And tell us if there is any difference.
4. GREEN TOMATOES, OTHER VEGETABLES.
There is a simple way to preserve bell peppers, cucumbers, green or brown tomatoes, cauliflower, or any other vegetables at your chose. We use the method, mostly, for green tomatoes. Vegetables (it isn’t worth to work with quantities les than 8 pound or 3.6 Kg) must be fresh with no blemishes. Neither of herbs listed in previous recipe would hurt but garlic, hot pepper, bay leaves, peppercorn, clove, celery, dill weeds and parsley are a must. Salt needed: 1 dessertspoon of fine salt per 1 quart (0.9 L) of water. As a container you can use plastic bucket with lead or big glass jar(s) with lead(s).
Wash vegetables thoroughly, cauliflower cut in 6- 8 pieces. Wash container(s), put herbs and spices on the bottom. Load tomatoes and/or other vegetables. Place herb and spices over vegetables. Define how much water you need. Heat water to almost boiling point, turn off heat; add salt, as indicated above. Let it stay for about 30 minutes then pour in container(s) with vegetables. Cover container(s) with cheesecloth or any other breathable fabric and keep at room temperature for 3-4 days. During that period east bacteria from air create milk acid in solution, which preserves vegetables. When solution becomes clear again the process is complete. Cover container(s), place in refrigerator and keep there for 2-3 weeks before can start to eat your vegetables.
3. SOUERKRAUT.
It’s favorite appetizer, zakuska or side dish not only for Slavs, but German and Dutch. Those latter like saut;ed sauerkraut with wieners and beer. Russians cook their sour schty (see recipe II-1) with it. It’s easy to make and various salads and dishes could be made from it. It is not worth to prepare less than 4 head of cabbage. So:
Carrots 3-4
Bay leaves 3-4
Peppercorns 3-4
Clove 2-3
Cranberry (optional) ; pound (113 g)
Sugar 1 tablespoon
Salt, as needed (see below).
Wash cabbage, remove rough outer leaves and shred it. Clean and shred carrots. In separate big bowl or on big clean cutting board rub shredded cabbage leaves with salt and place them in a pot which has to be at least in 1/3 more than volume of shredded cabbage. Over each layer put shredded carrots, cranberry (if any), sometimes, bay leaf and/or clove. Upon completion of this operation (means salting all cabbage), spread sugar and provide press with wooden circle or plate and some weight, as it was many times described above. If everything goes right, cabbage has to release juice immediately. In case it isn’t happened, increase weight.
The same process as described in previous recipe takes place here. By the way, smell might not be pleasant for anyone, so ask surrounded to be patient for a couple days. Time to time remove circle (or plate) and wash them. Shake content or mix it, so gases can escape freely. Keep the pot in some big bowl, so excess of juice won’t spill at your floor. When liquid becomes clear and juice start to decrease in volume, sauerkraut is ready. Place it in smaller jars and keep in refrigerator for as long as you’ll eat it.
XII. SOFT CHEESE.
There is absolutely nothing wrong with cottage cheese sold almost everywhere. However, for recipes in this book it’s too soggy. It always possible to buy dryer cheese in ethnic stores multiple times mentioned above. And what about to make cheese of your own perfectly suited your needs. To surprise of many, it’s not difficult. All you need it’s a gallon (3.8 L) of whole milk (low fat is OK) and a quart (0.9 L) of buttermilk.
Take a pot big enough and mix milk and buttermilk together. Let it stay for a couple days at room temperature. Then heat content in oven or water bath till milk coagulates. Pour content into a bag made of several layers of cheesecloth (that’s what name comes from) or into clean, well washed pillowcase. Keep suspended over some collecting dish or under press till it will dry enough to your satisfaction.
XIII. DESSERTS.
From all variety of desserts we make only two.
1. NAPOLEON- LAYERED CAKE.
We have no slightest clue where name come from but in our Old Country napoleon is layered cake; crusts with layer of creams between them. There are, of course, innumerous recipes for all of those. We have ours.
-Crusts. For each cake of 5 crusts:
Flour 1 pound 2 oz (0.5 Kg)
Butter (unsalted) 14 oz (400 g)
Lemon Juice 1 teaspoon.
Water ; cup (100 ml)
Cut (chop) butter on pieces as small as possible; combine with flour, water and lemon juice. Mix till uniform mass is achieved. Divide dough on 5 equal parts, roll in balls and place them in refrigerator for at least 1 hour. After that roll them into equal circular crusts as thin as you can and bake them at 400;F (205;C). Handle with care: crusts are very brittle. When crusts completely cooled down, cover lower crust generously with one of creams listed below, place next one on top of cream and repeat procedure. You can decorate upper layer with nut cramps, crushed crusts broken under different circumstances or with anything else you please. Let cake(s) stay in refrigerator for a couple days, so crusts can absorb as much cream as they can, before serving.
CREAMS:
-Milk. Mix in some pot 2 tablespoons of flour and 2 tablespoons of sugar with cup of warm milk. Cook on low heat constantly stirring to prevent lumps. When stiff enough remove from heat and cool down. Use, better off, warm.
-Butter. Make cream describe above. Install a bitter in your mixer and whip 9 oz (250 g) of unsalted butter with 1 cup of powdered sugar. Introduce little by little milk cream mixing it well. Add a couple drops of vanilla extract. You may or you may not add a couple or more eggs into this cream.
2. CREAM FILLED TUBES or CONES.
You need an electrical wafer, or pizzelle iron for this recipe.
For 8 tubes or cones
Eggs 2
Flour 1 cup (225 ml)
Sugar 2/3 cup (150 ml)
Salt ; teaspoon
Vegetable oil 2.5 tablespoon
Vanilla Extract 1 teaspoon
Install bitter in your mixer. Beat first eggs with salt. Add sugar and continue to beat till eggs are lightened in color. At that moment introduce oil and after a while- flour. Mix till flour would be incorporated, then add vanilla and mix it in. Use tablespoon to load batter into preheated iron. Preliminary it should be 2 tablespoons. Correct, if needed. When ready, roll wafers into tube or cone as soon as possible while it hot. Let them cool down, fill with butter cream from previous recipe and serve tubes or cones right away. You may prepare extra wafer tubes or cones and keep them in closed container in refrigerator to fill when needed. It’s delicious sweet.
XIV. NON-ALCOHOLIC BEVERAGES.
Contrary to popular believes, in normal Russian, Ukrainian or Byelorussian families, alcoholic beverages are not served during everyday dinner, only for special occasions such as holydays, birthday or wedding parties when guests are present. Or, when old friend meet, someone graduated from college and so on. And it doesn’t happen very often. The rest of times tea, coffee, milk, cacao or some other non-alcoholic beverages follow meal. Of all of those, we prepare tea, coffee, compote or kvas.
1. TEA.
In our observation, a lot of Americans either do not drink hot tea at all or care little what they have, when tea bags and hot water are served in most restaurants. And you’ll be surprised to find out about tea making as a whole branch of science. Let’s start with notice, that Orientals, Asian Indians, British and Russians have their distinctive schools of tea making. We reject English school utterly, because tea must not be boiled. Period! For Asian schools, we taste most of them and, without saying they are bad, just don’t like it. So, at least for us, Russian school is the best.
Base of any good product are good ingredients. Best brands of tea are not flavored ones from India, Ceylon (nowadays, Sri Lanka) and Georgia (a former Soviet republic). Those brands could come straight from these countries or packaged in Arab states, England, Turkey or Russia. Most of them are blends. They are available in aforementioned stores. Try them and find one or two you like most. The next step is technique, which could be rather tricky.
To brew good tea you must have a big teapot and smaller teakettle for brewing. They too, are available in the same stores. Try to buy teapot made not from cooper alloys, cupped with large lead and with capacity the more the better. In teakettle be sure that a handle is not hollow. Teakettle must be made of porcelain. Wash them thoroughly, fill teapot with cold water and place on heat. You, probably, may notice that when water in teapot is about to boil it starts to “sing”. There are 3 stages of teapot’s “songs:”
-Green noise, when water just start to approach near boiling temperature. Teapot starts to “sing”.
-Blue noise. “Song” is stronger. Bubbles are visible if you lift a lead.
-White noise. Noise is loud. Water is to boil. Multiple little bubbles fast ascend to the surface. Thick vapor is highly visible.
Start process at green noise. Prepare tea and keep a teakettle easy reachable. At blue noise rinse the teakettle with some hot water and put 2-3 tablespoons of tea into it. At white noise pour hot water. There are 2 ways to prevent aromatic essential oils from escaping during brewing. The first way is to pour water below kettle’s nose opening. Another way- pour full kettle of water and cover nose with light cloth. In any way foam on the surface of water indicates that everything was done right. Let teakettle stay for 5 minute. Meanwhile replenish teapot with cold water, bring it to white noise and remove it from heat. You can fill up teakettle if you go by the first method of brewing. Now you’re ready for tea drinking rite.
Use teacups with saucers. Place matching creamer and sugar ball in the center of table. Supply everyone with a teaspoon. In each cup pour ;-1/3 of zavarka- strong brew from the teakettle. The rest should be hot water from the teapot. We don’t use sugar but someone else might, so have it always handy. Ones you spent zavarka, make new one. Samovar could be used, as a source for hot water, but be sure this is real one, not souvenir.
2. COFFEE.
What a big deal about coffee? Place a bag in your coffeemaker’s basket, fill it with water and in a few minutes you’ll have delicious beverage with fresh taste preserved by the bag. To be honest, we too, often use coffeemaker, with only difference that we grind beans and brew them immediately. But is it all, fruits of coffee tree could provide for you? Let us tell you how to make real coffee.
Like in previous case, it’s needed to start with incoming materials- coffee beans. You may notice, there are about a hundred brands offered in supermarkets and specialty stores. We, very roughly divide them in the following groups:
-Flavored with some extracts- hazelnut, vanilla, etc.
-Mixes, like Mokko, Kono, various blends.
-Neutral (ballast) pure brands, like Colombia, Kenya, and Tanzania.
-With sharp peculiar taste, like Arabico, Costa Rico,
-With a little bit everything, like Brazilian.
We reject flavored brands because they obstruct real taste of coffee, which must be delicious by itself. Mixes and blends might be very good (Mokko, Kono) and could be also made so, that flavors neutralize each other. We advise you to buy 1/8 pound of each brand and try it. Later on, you’ll learn how by chewing a bean tells all the qualities of the brand. Then you will be able to mix your own blends with neutral and sharp brands. For example, 1 part of Arabico and 4 parts of Colombia. Or, equal parts of several neutral brands with and 1 part of Costa Rico with 3 parts of the mix.
In making good coffee, silver, apparently, plays role of catalyst. We guess one must be really rich to allow oneself to soil a silver pot for couple cups of coffee. So, have, at least, a silver spoon. Place a teapot on heat. Best result would be if you fry raw beans, grind them and brew them immediately. So, prepare a coffee grinder and a skillet. You need 1 tablespoon of beans per each coffee cup. Preheat the skillet and pour beans (pure brand or blend, at your chose) in it. Beans must be of uniform brown color. The peculiar aroma will tell you that beans are in right conditions. Try not to overcook them. Reload hot beans in coffee grinder. Prepare a pot big enough for your quantity of coffee. Now, when you hear green noise of your teapot, grind beans.
Rinse the pot with hot water, reload powder into the pot and place it on heat. Add a tiny pinch full of salt and when white noise occurs, pour hot water into your pot. Stir with a silver spoon till coffee makes “sigh”- a cap of foam starts to rise up fast. Immediately remove the pot from heat. If everything was right foam stays. Keep the pot for another 5 minutes before serving. Black magic, alchemistry, isn’t it? Perhaps, it is. But, we bet, after tasting it you’ll never be able to take coffee from bags in your mouth.
3. COMPOTE.
Before industrially produced sodas and fruit juices compote was in some use in America. Today a lot of people don’t know what it is. Without saying if it good or not, we must note that compote, cold or hot, not only pleasant drink but could be used with liquor or fortified wines for improvised cocktails and for cooking some dishes, such as fruit soup. It’s very easy to make and very liberal in components used. You may or you may not add to compote couple drops of vanilla extract, citrus skins or other flavors. Fruits have to be cut, seeds removed. Most of berries should be pitted.
-From green sour apples, pears or similar fruits. Take about 4 fruits per each quart (0.9 L) of water. Add sugar or honey 2-3 tablespoons per quart of water. Boil for 5-7 minutes. Remove pot from heat and cool it down.
-From sweet soft apples and other fruits alike. The same quantity of fruits but in two times less sugar or honey. When water starts to boil, turn off heat in one minute.
-From berries. You need about ;-1 pound (225-450 g) of berries per quart of water. Sweetness of berries determines how much of sugar or honey (if any) you need. Turn off heat immediately when water boils hard.
-From mixes. You can mix ingredients as you please. Be aware only how much each component has to be cooked. For example you decided to make compote from quinces and boysenberries. So, cut fruits, remove seeds, place in cold water, add some sugar and honey and turn on heat. When water starts to boil, reduce heat and let it cook for 8-10 minutes. Then introduce berries and, when water boils again, turn off heat.
4. KVAS.
Kvas is very popular in Russia and other Slavic countries. It quenches thirst as good as beer of dry wine, yet won’t cause you to be arrested for driving under influence (even with Russian, zero tolerance for alcohol, law). And it is used for okroshka (see recipe II-9). Kvas could be made of bread, as described below, fruits, berries and, even beets. Kvas sold in some Russian stores good for drinking but not for okroshka.
Take 2 loafs of rye bread per 1.5 gallons (6 L) of water. Also you need 3 small packages of dry active east, 3 tablespoons of sugar, 1 tablespoon of flour and small package of resins. Dry bread in oven so it becomes brown but not burns. Put bread in the pot about 2 gallons (7.5 L) capacity. In separate pot boil water to white noise. At this moment pour hot water over bread. Let it cool to about body temperature. In half glass of warm water absolve sugar add east and flour and mix. When content of the glass increases in volume in 2 times, pour it into brew. Rinse glass and pour into brew. Let kvas stay at room temperature for 2-3 days.
When liquid becomes clear try it. If it’s not sour enough, let it stay a little bit longer. Otherwise strain kvas in separate bottles or jars. Put resins in each container 3-4 each per quart (0.9 L) of kvas. Place in refrigerator. In 2-3 days it’s ready. Take about a pound (450 g) of soggy bread and place it in separate container, which you have to store in refrigerator. It is zakvaska- fermentor, full of east bacteria initiator for next kvas. When making next run put only 2 packages of dry active east and zakvaska.
XV. WINES, SIMPLE, ALL NATURAL.
Once, visiting one winery I asked: “Do you have any wine without chemical in it? I’ll pay anything you ask.” The answer was: “No, we don’t have any.” Please, get me right. Winemaking is a very complex process. It required not only extra ordinal knowledge and experience but also a special gift to be a winemaker. And those people know what to put in their product. Some chemicals are created naturally in the process. With only few exceptions, wines are safe. Enjoy them as you can.
Nevertheless, it’s possible to make several simple, fully natural brands of wine in home environment. There are plenty of books on this topic and all of them involved east and some chemical. We do it much easy. Any ripe sweet berries could be used- grape, sour cherries, and plums, strawberries- whatever you can get in abundant and not by high price. From grape we use Concord (Lydia in Ukraine) for red wines and fine resins grape, sold in Turkish or Persian stores, for white wine. All berries have east bacteria on their skin, so no extra east needed. You need some big glass vessel. It would be useful but not necessary to have airtight cap with nipple to attach a rubber tube to it, and 4-5 feet piece of tube itself. Berries must be ripe but not damaged.
Wash berries and load them into container to not more than ; of its capacity. Pour sugar as much as you can (about 1 part of sugar per 4 parts of berries by weight), shaking vessel time to time. If you have a cup with a nipple and tube, install it and place other end of tube in container with water. If you don’t have any, cover container with cheesecloth or other breathable fabric. Place container in such a way, that sunlight could reach it through window. It starts to ferment almost right away. Fermenting will take a couple of weeks. When it ready berries decent on the bottom of container and liquid is clear. Carefully pour out wine in separate bottles and cap them tightly. White wine is ready in 8-12 month and for red wines it’s recommended to be kept couple of years.
XVI. CORDIALS.
Cordials are tincture of flavors extracted by alcohol from fruits, berries and herbs. It’s simple liqueur of the sort. Russia in old time wasn’t a grape country, so vodka, beer and braga (sweet brew from which vodka was distilled) were the only beverages available for common people. So, from old time Russians start to pour vodka over fruits, berries and herbs to bring variety in their drinks. Some of them like absinth, ash berry, zveroboy (St John wart), green walnut and many other have medicinal value. In Soviet time, though wines were plentiful (in certain extent, of course), varieties of liquors were not. So, we made cordials too. Most of them were from berries.
Berry cordials are in 2 types: nastoyka and nalivka. Former is tincture with about quarter volume of container occupied by berries and the rest- by vodka. It has noticeable flavor of berry used for it. Latter has all volume filled by berries with vodka occupying space between them. It’s all taste. You can use any berries you like. Cranberry, cherries, currant (red and black) and raspberry are used most. Depending from berries, cordials could be sweet or bitter (ash berry, for instance). You can make nastoyka with citrus fruits with or without skins, kiwi, or pomegranate with or without skin, mango or persimmons. If you are making nastoyka with herbs you must know exactly what effect they have on human organism and whether it interact with medicine you are taking. Nalivka could be made from sweet berries only; otherwise it would be inedible.
To make cordials acquire berries, fruits or herbs you want. They must be in ripe (or pick up) conditions without any damage or traces of decoy. Decide how much liqueur you want to make. You may use a bottle, vodka come with, or separate container. Buy cheapest vodka (except Kamchatka and Popov which have distinctive taste of their own), like supermarket brands and so on. Drinkable alcohol sold in Mexico and some states is even better. Pour off a little bit alcohol and put berries in the bottle. Fruits should be cut in slices passable through bottleneck. Don’t put more than 0.5 oz (14 g) of herbs per liter of vodka, otherwise it would be remedy, not liqueur. If you making nalivka, make at least a little bottle of nastoyka for reasons we explain later.
Cordials must stay several months till berries, fruits or herbs descended to the bottom. That’s what a little bottle of nastoyka accompanied nalivka for. You can keep them about a year, though. Than pour liqueur in separate container and discard base ingredients. If you use drinkable alcohol, don’t forget to add some water to make alcohol content not more than 60%. With plenty of tries you can mix some cordials to achieve desirable flavor. Make labels indicate base materials and date, attach to the bottles. Try not to forget that though cordials are smooth and pleasant, they are strong drinks and should be treated accordingly. There are two special liqueurs we’d like to discuss separately.
-Zveroboy (St. John wart). It had been commercially produce in former Soviet Union under this name or as Vodka Okhotnichaya (Hunters’ Vodka). St. John wart is widely used in Slavic herb medicine and in liquor industry. The herb available in health stores, through Internet and mail orders. Take 0.5 oz (14 G) of herb per 1 liter of vodka. Administer it strait into the bottle. Right away liquid get sinisterly red (that’s what name come from). Let it stay for several months. Remember: though Zveroboy is just liqueur as liqueur, in some cases it could interact with some prescription drugs. Check with your physician or pharmacist if you are taking a lot of medicine.
-Orekhovaya. (Green walnut). Walnuts for this terribly bitter liqueur must be picked up in May, at latest. Walnut should be easy (as easy, as his hard stuff could be) cut by knife. You need 3-4 nuts per liter of vodka. Work in rubber gloves otherwise your hands would be black for a long time. Cut nuts in pieces passable through a bottleneck and place them in immediately. Add pinch full of St. John wart. Close the bottle and let it stay for several months. For many people taste would be unbearable. Nevertheless Slaves used it for headache, stomach illnesses and many other occasions. One drink (1.5 fl. oz or 50 ml) after a dinner prevents burps. All precautions about previous cordial fully apply here to this drink as well.
XVII. MIXES.
1. MARTINI, VLADIMIR STYLE.
Of course, it’s not true martini. Nevertheless whoever tried it, likes it. The recipe is extremely simple. Take equal volumes of Martini-Rossi or any other sweet vermouth and gin (you may substitute gin with vodka, but we are not sure how it works), mix them and let it stay for couple weeks. As you may notice all our alcoholic drinks recipes require to prepare them in advance when party is scheduled.
2 VODKA with COMPOTES and JUICES..
There are “Screwdriver” or “Salted Dog” and other mixes of citrus juices and vodka around. But believe us, cranberry, apple, pear, mango, and pineapple or grape juices as good as citrus or even better. The same true for cold compotes where you can control taste as you wish. Try it!
3. IMPROVISED WILD COCKTAILS.
In some Caucasian districts refusing to eat or drink whatever your host offers to you constitutes a deadly insult. Sometimes you can even pay with your life for this. Slavic people, of course don’t lay in wait for unthankful guest to send couple slugs in his direction, but they really upset and unhappy if someone declines their food or drink. If someone doesn’t like your food there is a little you can do. Only jump in your car, drive in Mc Donald and bring a hamburger? In case of drink you can always improvise something she (because most of drink picky guests are ladies) would like.
Take a tablespoon of vodka, tablespoon of cognac and a teaspoon of very sweet liqueur. Add a tablespoon of raspberry jam. Mix vigorously with a teaspoon. Fill the glass on ; of volume with mango juice. Stir vigorously. You bet she would like this. So, improvise as wild as you can. The only thing you must know, what affect on whole drink each component you use, has.
XVIII. REMEDIES.
We have to start this chapter with a warning. A lot of people think that herb remedies are something harmless, not worth to worry about. It’s wrong! Herbs could heal and they could kill, if you don’t know what you are doing and what effect they have on your organism. Remedies described below might have force of any other drugs and could interact with medicine you are already taking. Consult your physician and/or pharmacist if you are taking any prescription drugs.
And one more thing. Those remedies were recommended to us, in time being, by licensed physicians. We use them for many years and they provide help for us and many other people. That’s how herb must be used: when you know exactly what it does for you. However, keep in mind:
-If something helps one person it doesn’t necessary mean that it would help you.
-Even if they help, they may not cure your problems. So, in case of troubles, visit your family doctor as soon as possible. Don’t gamble with your life.
1. VALERIAN ROOT.
This herb is used in medicine all around the world. We use it to control abnormal heart beating and, in combination with ginseng to relieve unpleasant feeling in chest. It’s available in health food stores, through Internet and mail orders. For this recipe usage is 0.7 oz (20 g) minimum per a quart of water and vodka ; from volume of water you use (that is if you use a gallon or 3.6 L of water, you need 0.7 X 4 = 2.8 oz or 72 g of herb and 1 quart or 0.9 L of vodka).
Prepare a clean pot with capacity 1.5 min of volume of water you used. In separate pot, heat water. When water approaches blue noise (see recipe XIV-1) stage take some water with scoop, rinse the first pot and pour valerian root. At white noise carefully pour hot water over herb. Let it cool down for about an hour and add vodka. Keep it for about 24 hours and then strain and pour in separate bottles. Make and attach labels to avoid mixing up with liqueur. DOSAGE SHALL NOT EXCEED 30 ML (2 TABLESPOONS + 1 TEASPPON) PER TAKING and 3 TAIMES PER DAY. Otherwise effect will be just opposite to desirable. Better off, find some shot glass with this capacity. If after some time your heart beating doesn’t noticeable reduced or unpleasant feeling in chest not relieved, seek help immediately.
2. GINSENG.
Chinese called ginseng “root of life”. In many ways it really is. It works in many ways, but we use this, mostly, for reduction of blood pressure (it doesn’t work right away, so if you experience sudden increase in blood pressure, call for help immediately!) and, in combination with valerian root, relieve unpleasant feeling it the chest. It’s not easy to get ginseng you cant trust. Try oriental stores, but be careful. If you see it for $4 per pound- it’s too good to be true. Try Internet. Remember that roots available to you are artificially grown. Some grower offer certificate of authenticity, which as good as people behind it. It wouldn’t be bad, if you get it straight from Korea.
You need 5-6 roots of medium size and 11 fl oz (310 ml) of vodka per 1 quart (0.9L) of water. To prepare remedy roots must be cut at least once. Roots are very hard and have propensity to bounce if you try to chop them. So, take some cloth, put a root on it and with sharp massive knife apply firm and uniform pressure till root cracked. Prepare a pot with capacity much bigger than intended quantity of liquid. Place roots into the pot, pour water 1.5 times than quantity of liquid you expect to get, cover it and turn on heat. When boils reduce heat to very minimum and let it simmer for 6 (six) hours.
After this time, turn off heat and let it stay for a while and add vodka. The remedy has a very bitter taste, so you may or you may not put some honey in it at this moment. Keep remedy for another 24 hours and then pour in separate bottles. Place a couple roots in each bottle, so it would be seen what it is. Dosage is the same as in previous recipe- not more than 30 ml (2 tablespoons + a teaspoon) per taking and 3 times per day. When taking with valerian root, that one goes first. Don’t expect immediate improvement from those remedies: they work gradually with long lasting effect. Don’t take any of these more than 2 consecutive weeks. Than make a weeklong break and try again.
3. PINE BUDS.
When you have long lasting cough best things for you is to go to your doctor and find out the reason. However, sometimes there are no visible reasons but you continue coughing. It happens after flu or common cold, for instance. For such an occasion we have remedy for you. There are pine buds. In Northern Hemisphere they must be picket up in May, at latest. Buds shall be yellow and undeveloped. You need about ; pound (225 g) of buds per quart (0.9L) of vodka. Pour vodka over buds and let it stay for few months. Take 1 tablespoon of tincture 3 times per day. Once again, consult your physician and pharmacist before using this remedy. Especially, when you take a lot of different tablets for any reasons.
If you want to know more about medicinal herbs there are to your service innumerous books about the subject. You can get them in any library, book and drug stores and via Internet. However, before actually trying them, consult knowledgeable physician or pharmacist regarding what effect it may have on you. Especially, if you are taking other drugs or undergo some treatment.
XIX. APENDICES.
1. GLOSSARY OF RUSSIAN TERMS.
These words you can encounter not only in this book but while visiting one of multiple Russian stores buying ingredient for the recipes or any other encounters with Russians and Russian cuisine..
Baranki- boobliki in Russian, in common meaning: small, dry dough rings.
Blinchiki- crepes with various fillings.
Boobliki- Russian/Ukrainian bagels in form of thin big ring.
Booza- beer made by some Caucasian tribes from millet. Because those people are Muslims and not suppose to drink alcohol they get drunk easily and behaved strangely. So, if someone is too loud, they say: he’s boozeet.
Borjomi- mineral water from Georgia (former Soviet republic).
Borscht-Ukrainian soup with cabbage, beets and tomato juice or paste.
Braga- brew, from which vodka then distilled. Sometimes used as beverage. To make it more drinkable honey or sugar is added. Has 8-12 % of alcohol per volume. Tastes like drink “Zima” sold in US.
Brynza- feta cheese.
Chacha- grape vodka, moonshine distilled from young white wines.
Galushki- dumplings from soft dough.
Ikra- fish roe, caviar, vegetable spreads from eggplants, onions, squash, etc.
Kasha- hot grain meal, like oatmeal, cream of wheat, etc.
Kefir- sour milk product, similar to yogurt.
Kharchoh- Georgian (former Soviets) soup with lamb, rice and garlic.
Napoleon- layered cake with cream.
Kolobok- dough ball, character form Russian folklore.
Kholodets- meat jelly based on beef (pig) feet or chicken with some meat added.
Khvorost- (lit. dry small branches and twigs) deep fried cookies twisted in form of bow and winded slightly.
Kvas- sweet or sour fermented drink (non alcoholic) made of bread, berries or beats.
Mack- poppies, poppy seeds.
Nalivka- cordial with sweet berries occupied whole bottle and vodka- space between berries. Thick and smooth.
Narzan, narzani- mineral water from Georgia (former Soviet republic).
Nastoyka- cordial, tincture of berries (not more than ; of bottle’s volume), fruits or herbs.
Okhotnichaya Vodka- (Hunters’ Vodka) cordial with St. John wart. (see Zveroboy)
Okroshka- cold soup with hardboiled eggs and meat/vegetable mix dip in kvas.
Orekhi- nuts of any kind, peanuts.
Orekhoviy, Orekhovayay- made of nuts.
Pelmeni- pot stickers, dumpling with raw meat.
Pirog- any pie, sweet or not sweet.
Pirozhki- (lit. small pies) baked dough pockets with any possible fillings.
Ponchiki- doughnuts, deep-fried pirozhki with the same fillings.
Prostakvasha- Buttermilk.
Rassolnik- soup with pickled cucumbers and pearl of barley.
Ryazhenka- buttermilk of the sort.
Sardelki- thick link sausage of the sort.
Schty- Russian cabbage soup, opposite to Borscht, without tomatoes and beets.
Shashlyk- shish kabob, grilled marinated meat or fish.
Sosiski- frankfurters, wienerwursts Russian style. Have mild distinctive taste.
Studen- see kholodets.
Taranka- dried fish caught in Black or Azov Sea.
Tefteli- meatballs boiled in soup and served with it.
Tort- sweet cake with cream.
Tvorog- soft cheese similar to cottage cheese.
Ukhah- soup with fresh fish, onion, potatoes and spices.
Vareniki- ravioli of the sort, Ukrainian style.
Vishnya- sour (pie) cherry.
Vobla- dried fish from Russia.
Zakvaska- matters containing east, like bread used for kvas.
Zakuska- (lit. bite after) appetizer, anything following shot of vodka.
Zapekanka- (lit. baked up) kasha mixed with an egg and fruits and baked in oven.
Zavarka- strong tea brewed in teakettle. Must be diluted with hot water.
Zazharka- onions saut;ed in oil for soup, ikra, other dishes.
Zephyr- meringue cookies.
Zharkoe- stewed meat with potatoes.
Zveroboy- St. John wart, herb and cordial with it (see Ohotnichaya Vodka)
2. INDEX (When last revision will be completed).
XX. BYBLIOGRAPHY.
The following books were used as reference material for present work.
1. Complete Food Companion, by Weight Watches.
2. New Cook Book by Better Homes and Gardens Magazine; Meredith Publishing Group, 1996.
3. Êðàòêàÿ Ýíöèêëîïêäèÿ Äîìàøíåãî Õîçÿéñòâà, vol. 1 and 2. Cîâåòñêàÿ Ýíöèêëîïåäèÿ, Moscow, 1962. (Household Living Encyclopedia in Russian; Soviet Encyclopedia Publishing House).
4. Ñîâðåìåííàÿ Óêðàèíñêàÿ Êóõíÿ. Ñ.À. Øàëèìîâ, Å.À. Øàäóðà. Òåõíiêà, Êèåâ, 1987. (Contemporary Ukrainian Cuisine, in Russian, translated from Ukrainian, Technika Publishing House, Kiev, Ukraine).
5. Òàéíû Ùåäðîãî Ñòîëà. Í. È. Ãóáà.Ïðîìiíü, Äíåïðîïåòðîâñê 1976 (Secrets of the Plentiful Table. In Russian. Promin Publishing, Dnipropetrovs’k, Ukraine)
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