Tasty Cooking Recipes
Tasty Cooking Recipes
 
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Russia Cooking Recipes
The defeat of the Russian Empire in World War I led to the seizure of power by the Communists and the formation of the USSR. The brutal rule of Josef STALIN (1924-53) strengthened Russian dominance of the Soviet Union at a cost of tens of millions of lives. The Soviet economy and society stagnated in the following decades until General Secretary Mikhail GORBACHEV (1985-91) introduced glasnost (openness) and perestroika (restructuring) in an attempt to modernize Communism, but his initiatives inadvertently released forces that by December 1991 splintered the USSR into 15 independent republics. Since then, Russia has struggled in its efforts to build a democratic political system and market economy to replace the strict social, political, and economic controls of the Communist period. A determined guerrilla conflict still plagues Russia in Chechnya.

Russia is slightly less than 1.8 times the size of the US. The climate ranges from steppes in the south through humid continental in much of European Russia; subarctic in Siberia to tundra climate in the polar north. The winters vary from cool along Black Sea coast to frigid in Siberia and summers vary from warm in the steppes to cool along Arctic coast.

Cooking Recipes

Pancakes Stuffed With Meat - Snacks

Pancakes:
Cooking Recipes Ingredients
1 1/2 cups flour
1 1/2 cups milk
1/4 teaspoon of sugar
1/4 oz. yeast
1 tablespoon of butter or oil
1 egg
1/4 teaspoon of salt

Cooking Recipes Directions
Dissolve yeast in 1/4 cup of warm milk (110-115 F) and 1/4 teaspoon of sugar. Let sit till "bulbs" appear (usually 10-15 minutes but sometimes takes longer). Add more warm milk to make 1 cup and gradually mix in 3/4 cup of flour. Wrap up in a towel and put in a warm place to rise. DO NOT COVER THE MIXING BOWL WITH A LID. Make sure the mixing bowl is big enough because the dough will increase 2-3 times. After the dough rises add the rest of the milk and flour, salt, egg, and tablespoon of butter or oil. Wrap up in a towel and let rise for a second time. Check occasionally. Depending on the quality of yeast and milk, the dough may take 1-3 hours to rise.
Preheat the frying pan at medium to high setting. Brush the pan with oil lightly. Too much oil on the frying pan may ruin the first pancake. Immediately after removing a pancake from the pan, put it on a warm platter or pan, brush the upper side with oil and cover with a lid. The inside of the lid should be wrapped in a gauze, any moisture absorbent cloth or towel. It will accumulate excess moisture from the pancakes. Note: covering with the lid and brushing the pancakes with oil will make them more elastic, soft and easier to stuff.

Meat Stuffing:
Cooking Recipes Ingredients
3-4 skinless, boneless chicken breasts or 1/2 lbs. boiled or roast beef
1 average sized yellow onion
1/2 tablespoon soy-sauce
1/2 teaspoon black pepper
1/4 teaspoon dried dill
1/4 teaspoon curry powder
Salt according to taste

Cooking Recipes Directions
Bake, roast or fry chicken or beef. When ready, chop finely (the smaller the better). Chop onion finely. Saute in oil. Add chopped meat and spices. Keep warm for stuffing. If not being served immediately, wrap pancake in aluminum foil for warming up in the oven before serving.


Borshch Soup - Soup

Cooking Recipes Ingredients
2 lbs. beef, cubed in 1 inch chunks
Russian sunflower oil (it really makes a difference, go out of your way to get it at an East European shop)
1 large yellow onion, chopped in large chunks
1 or 2 bottles of rich, malty beer
2 to 3 cups beef broth
1/4 head of cabbage + 1/4 head of cabbage (optional)
1 1/2 cups carrots chopped in large pieces (optional)
1-2 cups of cubed potatoes (optional)
3 or 4 large beets, chopped in large chunks
Fresh dill, chopped
Salt and pepper to taste
Sour cream

Cooking Recipes Directions
Brown the beef in several tablespoons of oil and put it aside. Cook the onions and half of the cabbage (1/4 head) in the leftover oil until the onions are clear. Add this to the meat in a large pot. Pour in the beer, the beef broth, and about a 1/2 teaspoon of pepper. I use Knorr's liquid beef broth extract and more beer rather than adding water. This gives more flavor with less liquid. If you use straight broth, cut back on the beer. Simmer this concoction until the meat is tender. It will take an hour to 2 1/2 hours depending on your cut of meat. Chop all the other veggies, and any others that you want to add. There are no rules, just realize that certain veggies will be done earlier than others. Carrots, potatoes and beets take about the same amount of time to cook (about 20 min., depending on how large the pieces are). Add remaining half of chopped cabbage (if desired). It will stay crunchier than the first addition. Skip this if you don't want this texture. The liquid should not quite cover all the veggies you put in. Add more liquid if you think it is necessary, but don't overdo it; this should be a very hearty soup. Simmer until the veggies are to your liking. Remember, the veggies will soften some as the whole mess cools down, so you may want to turn off the heat just before you feel they are just right. Add salt and pepper and minced dill to taste (I usually use a large bunch). This borshch is best if it is allowed to cool, and then re-heated just before serving. It also freezes well. Serve with sour cream and more dill if desired.