The Cooking Method in Preparing Kvass - Report Example

Russian Cuisine Project Name Institution Kvas Ingredients Cooking method and procedure 1 ounce of dry yeast ¼ cup of warm water 1 cup of sugar 2 tablespoon of raisins 3 quarts of water 1 pound of stale dark rye Early heating of the oven (2000F) while spreading the cubes on the baking sheet and placing in the oven for about an hour Boil the water and stir in the bread and cover with towel while resting in a dark and cool room (10 hours) Mix the yeast, sugar, and warm water until it becomes foamy. Stir the mixture in the strained liquid and a cup of sugar until it dissolves Restrain the mixture through the sieves while adding gallon pitcher, raisins, and cover with a plastic wrap Place the mixture in a cool and dark environment for 5 hours and pour the clear liquid (Allrecipes.com, 2016) Rassolnik Ingredients Cooking method and procedure 300g of beef 4 potatoes 50g of rice 1 large carrot 2 small onions 2 pickled cucumbers 1 small tomatoes 20g parsley Salt to taste Sour cream Vegetable Margarine Rice Preparation of meat broth Put the beef in a large saucepan and add 3l of cold water Boil the content Reduce the heat Remove the grease and froth from the both surface using a spoon Add 1 onion Cook at low heat for an hour Panfry the vegetable  Melt a tablespoon of margarine in a frying pan Add chopped onions, carrots, and parsley cut into sticks Cover and sauté for 15 minutes at low heat and stir occasionally Add chopped onions and sauté for another 5 minutes Simmer the pickled cucumbers Put the chopped pickled cucumber into the saucepan Add meat broth to cover cucumbers Cover using a lid and simmer at low heat for 15-20minutes Add rice to the boiling meat broth Add the cut potatoes into bars and sautéed vegetables and boil for 15 minutes Add simmered pickled cucumbers and boil for 5 minutes Salt can be added by tastes and served with sour cream    Shchi Ingredients Cooking method and procedure Shredded cabbage -3 Bay leaf – 1 Butter – 3 tablespoon Chopped onions – 1 Peeled and grated carrot – 1 Chopped celery rib - 1 Water – 8 cups Peeled and rusted potatoes – 2 Black peppercorns Diced tomatoes 1 Dill Sour cream for garnish Salt Pepper Place all the butter in a saucepan, add chopped onions, and cook until translucent Add cabbage, carrot, celery rib and cook for 3 minutes and stir Ad water, black peppercorns, and bay leaf and boil Reduce the heat and simmer cover mixture for 15 minutes Add potatoes and boil. Reduce heat and until the potato tenders (10 minutes) Add tomato and boil Reduce heat and simmer and leave uncovered for 5 minutes Adjust season using pepper and salt Remove bay leaf and peppercorns from the pot Serve in warm bowls using dill and sour cream Botvinya Ingredients Cooking method and procedure Water – 3 quarts Lemmon juice – 6 tablespoons Snipped and mint fresh chives – 2 and 1 tablespoons respectively 11/2 pounds of spinach 11/2 sorrel leaves Grated horseradish – ¼ cup Sugar – ¾ tablespoon Salt Kvas – 6 cups Sliced onions – 11/2 cups Cucumber Poached salmon – 11/2 pounds Fresh cooked crabmeat – ½ pound Springs fresh Put mint leaves, caraways seeds, lemon juice, chives, and water in a large pot and boil Add spinach and sorrel and cover for 8 minutes while reducing heat and simmering Remove sorrel, spinach, and puree using a cup of cooking liquid and transfer to the bowl Mix the cooled green with cooled cooking stock while adding to kvas, sugar, salt, and horseradish simultaneously Add salmon, crabmeat, cucumber, onions and adjust seasoning and wait for 2 hours for serving Garnish with fresh dill Solyanka Ingredients Cooking method and procedure 1 lb. beef chuck, trimmed 4 whole black peppercorns 1⁄4 cup pitted black olives, sliced for serving 3 whole allspice berries 1 bay leaf 8 oz. kielbasa sausage 4 oz. boneless ham steak 2 oz. hard salami 4 oz. sliced bacon, minced 1 large yellow onion, thinly sliced 1 stalk celery, thinly sliced 5 cups beef stock 1 1⁄2 large dill pickles, chopped 1 1⁄2 tablespoon capers, drained 1⁄4 small head green cabbage, cored and thinly shredded Kosher salt and freshly ground black pepper, to taste 1 1⁄2 tablespoon sugar 1⁄2 lemon, thinly sliced Chopped parsley, sliced scallions, and sour cream, 6 tablespoon tomato paste 1 (15-oz.) can whole peeled tomatoes in juice, crushed Cut the beef, salami, ham. And kielbasa into ¼” pieces and set aside Place the peppercorns bay, and allspice on a cloth piece of cheese and tie tightly and set aside Heat the bacon in a saucepan and for 6 minutes to crisp Transfer the bacon into a bowl using a slotted spoon and set aside Add meat to the pot and cook for 8 minutes Add onions, cabbage, salt, pepper, and celery and cook for 6 minutes Stir in tomato paste Cook until it slightly caramelized for 2 minutes Return the bacon to the pot that has a spice package, stock, and tomatoes then boil Reduce the heat and add pickles and carpers and cook until the beef tender for 45 minutes Remove the spice package and stir in sugar, lemon, olives, pepper, and salt Serve with parsley, sour cream, and scallions Remove spice package. Stir in olives, sugar, lemon, and salt and pepper. Serve with parsley, scallions, and sour cream. Ukha Ingredients Cooking method and procedure 400g of small fishes 300g pike perch 300g burbot 6 small potatoes 3 small onions 1 parsley root 11/2l water Pepper Salt Parsley Dill Spices Clean the small fish Put the cleaned fish in a gauze and tie up Pour cold water over and boil Remove the froth Add 1 onion, parsley root, salt, and bay leaf Warm for an hour and remove the gauze with the fish Put the chopped potatoes and green parsley and boil until the potatoes are ready Put fish slices in it 15 minutes before the soup is ready  Okroshka Ingredients Cooking method and procedure 1 l kvas 300g potatoes 60g carrots 30g turnip 60g red raddish 70g onion springs 160g cucumber 90g sour cream 3 egg Dill Salt Sugar to taste Peel the potatoes and boil Cool the boiled potatoes and cut into cubes Cut the carrots, turnip in the cubes and stew within the pan using little water until they become soft Cut radish and cucumbers in the cubes and chop the onion springs Put the vegetable in a bowl Add salt and dress using kvas Keep in refrigeration without kvas for some days Add sugar to taste (Kemper, 2016) Swekolnik Ingredients Cooking method and procedure Beets – 6 Lemon Potato – diced Hardboiled egg Hardboiled egg yolk Salt Pepper Water – 10 cups Minced scallions – ½ cup Pickling cucumber – 3 Horseradish 2 tablespoon Dill week – 1/3 cup Early heating of the oven (4250F) while trimming and cleaning the beets Wrap the beets, drizzle, and vegetable oil using aluminum and sprinkle with water. Roast until the mixture tenders Peel and shred the remaining beets while boiling water, adding salt pinch, and shredder beats Squeeze the lemon juice Cover while reducing heat and simering for an hour and refrigerate for 6 hours Shred before serving Add egg yolk, salt, horseradish, and the extracted juice Mash and stir in soup while adjusting the seasonings Add diced potatoes, beet, and chopped egg in a soup and serve Tyurya Ingredients Cooking method and procedure Sorrel leaves – 1 pound Butter – 2 tablespoon Minced onion Water – 6 cups Kosher salt Sugar Lemon juice Beaten egg yolks Sour cream Melt butter, minced onions, and cook with washed sorrel leaves for 10 minutes until translucent Add water, stir in sugar, and lemon simultaneously until the formation of tartness Add kosher salt and boil Reduce heat and simmer for 30 minutes Remove from the heat while stirring in sugar Tamper the beaten egg yolk in a hot soup while stirring Return the saucepan on heat Serve with sour cream Pelmeni Ingredient Cooking procedure Dough: 3 cups of flour Warm water 3 eggs Sugar Salt Filling: 500g beef 500g pork Onion ½ cup of beef broth 1 tablespoon salt Seasoning to taste Method Sift the flour using salt on a clean, smooth surface Add a mixture of liquid into the pile of flour in small amounts After a while, moisten the flour while adding the liquid in small amounts and kneading the dough vigorously Beat the mixture to remove the moisture Add the liquid until the dough mixes thoroughly, soft, and resilient to touch Roll the dough into balls, wrap in plastic, and refrigerate for 4o minutes Filling: Grind the beef and pork Add seasoning to taste Make thinly rolled dough and cut circles out using a glass until it becomes translucent While making the circles, put the fillings using tablespoon in the middle of each circle while sealing the meat tightly Fold the circle over in half while squeezing the edges all round and pinch the edge down like on a pie crust Pelmeni mold could make the process fast Remove the air while wrapping as well as holes in the dough which might make the meat hard after cooking While making pelmeni, place them on a flour-dusted plate and keep dusting between the layers to prevent sticking together Cooking Pelmeni Put a large pot with salted broth or water to boil Put pelmeni in the pot Cook until pelmeni float on top and take out using strainer Serve using hot and drizzled butter, lemon juice, sour cream Azerbaijan Lavangi: stuffed chicken or fish, raisins, walnuts, alcha, albukhara, and onions Qutab: pancake with minced lamp, spinach, and cheese Caucasus Kharcho: beef, cherry plum puree, rice, and chopped walnut Sorpa: fried meat, fried vegetables, herbs, chickpeas, noodles, and fruits Central Asia Kazakh: mutton, horse meat, and milk products Shorpa: Boiled mutton on bone, vegetable stew of potatoes, carrots, and turnips Georgia Kuchmachi: chicken livers, pomegranate for seeds for topping, hearts and gizzards with walnuts Satsivi: walnuts, water, cayenne pepper, salt, vinegar, garlic, and combination of dried herbs Types of Caviar Ossetra Beluga Starlet How caviar traditionally It was majorly served with the roe derived from sturgeon, but the trend is changing due to overfishing Blini and preparation method Blini is a type of pancake that lacks leavening agent Preparation method Ingredients 70g buckwheat flour 70g strong white flour 1 tsp salt 2 tsp caraway seeds 2 free-range eggs, separated 4g dried yeast 100g sour cream 25g butter Procedure Boil milk in a small pan While heating, place flours, salt, caraway seeds in large bowl When milk begins boiling, remove the heat and stir in the yeast, egg yolk, and sour cream Pour the mixture in the pan into the bowl with flour while stirring After making a smooth paste, cover and leave in warm place for 1 hour Whisk the egg whites for softening, fold into the mixture with spatula spoon, mix, and cover for 2 hours When ready for cooking, melt the butter in frying pan, add butter, and cooked until the bubbles rise to the top Cook for about a minute until a golden brown blinis is acquired References References Allrecipes.com. (2016). Russian Recipes. Retrieved April 25, 2016, from http://allrecipes.com/recipes/716/world-cuisine/european/eastern-european/russian/ Kemper, B. (2016). The 10 Dishes That Will Make You Fall in Love With Georgian Food | Serious Eats. Retrieved April 25, 2016, from http://www.seriouseats.com/2015/10/introduction-to-georgian-food-must-try-dishes.html Read More

Stir in olives, sugar, lemon, and salt and pepper. Serve with parsley, scallions, and sour cream. Ukha Ingredients Cooking method and procedure 400g of small fishes 300g pike perch 300g burbot 6 small potatoes 3 small onions 1 parsley root 11/2l water Pepper Salt Parsley Dill Spices Clean the small fish Put the cleaned fish in a gauze and tie up Pour cold water over and boil Remove the froth Add 1 onion, parsley root, salt, and bay leaf Warm for an hour and remove the gauze with the fish Put the chopped potatoes and green parsley and boil until the potatoes are ready Put fish slices in it 15 minutes before the soup is ready  Okroshka Ingredients Cooking method and procedure 1 l kvas 300g potatoes 60g carrots 30g turnip 60g red raddish 70g onion springs 160g cucumber 90g sour cream 3 egg Dill Salt Sugar to taste Peel the potatoes and boil Cool the boiled potatoes and cut into cubes Cut the carrots, turnip in the cubes and stew within the pan using little water until they become soft Cut radish and cucumbers in the cubes and chop the onion springs Put the vegetable in a bowl Add salt and dress using kvas Keep in refrigeration without kvas for some days Add sugar to taste (Kemper, 2016) Swekolnik Ingredients Cooking method and procedure Beets – 6 Lemon Potato – diced Hardboiled egg Hardboiled egg yolk Salt Pepper Water – 10 cups Minced scallions – ½ cup Pickling cucumber – 3 Horseradish 2 tablespoon Dill week – 1/3 cup Early heating of the oven (4250F) while trimming and cleaning the beets Wrap the beets, drizzle, and vegetable oil using aluminum and sprinkle with water.

Roast until the mixture tenders Peel and shred the remaining beets while boiling water, adding salt pinch, and shredder beats Squeeze the lemon juice Cover while reducing heat and simering for an hour and refrigerate for 6 hours Shred before serving Add egg yolk, salt, horseradish, and the extracted juice Mash and stir in soup while adjusting the seasonings Add diced potatoes, beet, and chopped egg in a soup and serve Tyurya Ingredients Cooking method and procedure Sorrel leaves – 1 pound Butter – 2 tablespoon Minced onion Water – 6 cups Kosher salt Sugar Lemon juice Beaten egg yolks Sour cream Melt butter, minced onions, and cook with washed sorrel leaves for 10 minutes until translucent Add water, stir in sugar, and lemon simultaneously until the formation of tartness Add kosher salt and boil Reduce heat and simmer for 30 minutes Remove from the heat while stirring in sugar Tamper the beaten egg yolk in a hot soup while stirring Return the saucepan on heat Serve with sour cream Pelmeni Ingredient Cooking procedure Dough: 3 cups of flour Warm water 3 eggs Sugar Salt Filling: 500g beef 500g pork Onion ½ cup of beef broth 1 tablespoon salt Seasoning to taste Method Sift the flour using salt on a clean, smooth surface Add a mixture of liquid into the pile of flour in small amounts After a while, moisten the flour while adding the liquid in small amounts and kneading the dough vigorously Beat the mixture to remove the moisture Add the liquid until the dough mixes thoroughly, soft, and resilient to touch Roll the dough into balls, wrap in plastic, and refrigerate for 4o minutes Filling: Grind the beef and pork Add seasoning to taste Make thinly rolled dough and cut circles out using a glass until it becomes translucent While making the circles, put the fillings using tablespoon in the middle of each circle while sealing the meat tightly Fold the circle over in half while squeezing the edges all round and pinch the edge down like on a pie crust Pelmeni mold could make the process fast Remove the air while wrapping as well as holes in the dough which might make the meat hard after cooking While making pelmeni, place them on a flour-dusted plate and keep dusting between the layers to prevent sticking together Cooking Pelmeni Put a large pot with salted broth or water to boil Put pelmeni in the pot Cook until pelmeni float on top and take out using strainer Serve using hot and drizzled butter, lemon juice, sour cream Azerbaijan Lavangi: stuffed chicken or fish, raisins, walnuts, alcha, albukhara, and onions Qutab: pancake with minced lamp, spinach, and cheese Caucasus Kharcho: beef, cherry plum puree, rice, and chopped walnut Sorpa: fried meat, fried vegetables, herbs, chickpeas, noodles, and fruits Central Asia Kazakh: mutton, horse meat, and milk products Shorpa: Boiled mutton on bone, vegetable stew of potatoes, carrots, and turnips Georgia Kuchmachi: chicken livers, pomegranate for seeds for topping, hearts and gizzards with walnuts Satsivi: walnuts, water, cayenne pepper, salt, vinegar, garlic, and combination of dried herbs Types of Caviar Ossetra Beluga Starlet How caviar traditionally It was majorly served with the roe derived from sturgeon, but the trend is changing due to overfishing Blini and preparation method Blini is a type of pancake that lacks leavening agent Preparation method Ingredients 70g buckwheat flour 70g strong white flour 1 tsp salt 2 tsp caraway seeds 2 free-range eggs, separated 4g dried yeast 100g sour cream 25g butter Procedure Boil milk in a small pan While heating, place flours, salt, caraway seeds in large bowl When milk begins boiling, remove the heat and stir in the yeast, egg yolk, and sour cream Pour the mixture in the pan into the bowl with flour while stirring After making a smooth paste, cover and leave in warm place for 1 hour Whisk the egg whites for softening, fold into the mixture with spatula spoon, mix, and cover for 2 hours When ready for cooking, melt the butter in frying pan, add butter, and cooked until the bubbles rise to the top Cook for about a minute until a golden brown blinis is acquired References References Allrecipes.com. (2016).

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