Tag Archives: food share
Russian schi (cabbage soup)
Russian schi
Ingredients
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- Put the meat inn a large soup pot, cover with 3 litres of water, bring to boil and remove the foam.
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- Meanwhile, grate carrot and dice onion. Sauté vegetables until they are soft for 10 minutes. Stir in tomato paste and sauté for 3-4 minutes more.
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- Take and throw carrot and onion out, we won’t use them anymore.
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- Take the meat out as well. Cut into small cubes and keep aside.
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- To get the clear soup, you can strain the broth through cheesecloth (optionally).
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- Season the broth with salt and black pepper to taste.
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- Slice potatoes, add into the broth and boil 15 minutes.
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- Thinly shred the cabbage and add to the potatoes (when they are half way done) along with meat cubes.
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- Again bring to boil and simmer for 15-20 minutes until vegetables are soft.
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- Add sautéed carrot and onion to the pot along with bay leaves, whole peppercorns (you can smash them little bit), salt and pepper. Simmer for 10 minutes.
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- Add chopped parsley/dill and crushed garlic.
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- Turn the heat off, cover the pot with a lid and let it stand at least for 15 minutes.
- Serve with a dollop of sour cream and rye or wholemeal bread.
Russian pryaniki – gignebread
Pryaniki were ones of the favorite treats in Rus’ (old name of Russia). The name was given for it’s spicy aroma and taste. They are similar to gingerbread cookies, but often made more thick.
Slow-cooked beef with fruits
Beef with fruits
- Heat the oil in a frying pan and fry the onion for 5-7 minutes, add beef cubes and fry until slightly browned.
- Sprinkle the meat with sugar and cinnamon.
- Put the meat in a clay pot, add boiling water (just to cover the meat), bay leaves and peppercorns. Season with salt and pepper.
- Don’t forget to close the pot with a lid! 🙂
- Transfer to a preheated oven, 200C/400F, for 2 hours.
- Check the quantity of the liquid, and add some more water – if desired (the meat always should be in the broth).
- Reduce temperature to 180C/380F and return to the oven for a further 1 hour.
- Add prunes and cherries (no need to defrost), check the seasoning and return again to the oven for 30 minutes.
- Switch the oven off and leave the pot in it (until the oven is still warm).
- Sprinkle with fresh parsley.
Stuffed capsicums. Russian recipe.
First of all, guys, have you seen Jamie Oliver’s live foodtube show yesterday? I’m a huge fan of him, he is so inspiring person! It started 12:30am Dubai time and today has been working day. I’ve honestly tried to watch it, but after half an hour I fell asleep:) Going to watch it today.
There are a large variety of fillings that are used for stuffed capsicums worldwide.
The most widely known in Russia is ground pork with rice. However, the concept has mutated to suit up-to-date needs, and peppers are filled with couscous, wild rice, cheese and etc.
Wash the rice thoroughly, cook in 100ml of water until semi-done (around 7-8 minutes).
In a small pan over medium heat, fry carrots and onions until tender and they’ve get golden color.
Meanwhile, wash capsicums, cut the tops off each pepper and remove seeds. If peppers do not stand up straight, slice a little (!) off the bottom of the pepper to level it out.
Mix meat, cooked rice and 1/2 of veggies together (if you don’t like onion and carrot in filling, escape this step). Add salt, black pepper to taste. Fill the capsicums tightly and place in a baking dish.
In a bowl combine sour cream, tomato paste and the remaining 1/2 veggies together.
Pour the sauce in a large deep dish. Place the stuffed capsicums in.
Pour the stock or water slightly below the brim of the capsicums.
Close the dish with a lid, bring to boil, reduce heat and simmer on a lower-medium heat for 35-45 minutes.
Serve with the sauce, in which peppers were cooked, or sour cream.
Sprinkle over some fresh dill or parsley.
Yummy! 🙂