Russian Cuisine Project - Report Example

Russian Cuisine Project Name Institution Kvas Ingredients Cooking method and procedure Stale dark rye – 1 pound Water -3 quarts Active dry yeast – 1 ounce Lukewarm water (1100F) – ¼ cup Sugar – 1 cup Raisins – 2 tablespoons Preheat an oven to 2000F. Spread bread cubes on the baking sheet and place in the oven for about an hour until it dries out Boil 3 quarts of water and stir in the bread. Cover using a clean towel and allow it to rest in the dark and cool room for 8-10 hours. Pour the liquid through a fine-meshed strainer while gently pressing the bread to retrieve the liquid. Avoid putting much pressure as kavas might turn cloudy Mix the yeast, warm water, and sugar pinch. Allow the yeast mixture to proof for 10 minutes until it becomes foamy. Stir the mixture into strained liquid besides a cup of sugar until it dissolves. Cover using the towel for 8-10 hours Strain the mixture again through the fine-meshed sieve, add a gallon pitcher, raisins, and cover tightly using a plastic wrap. Place in the dark and cool environment for 4-5 days until the yeast sediments settle Pour off the clear liquid carefully (Allrecipes.com, 2016) Rassolnik Ingredients Cooking method and procedure 6 tablespoons butter 1 diced onion 1 diced small leek Celery root – 2 ounces 1 peeled, diced, and large carrot 4 medium potatoes and dill pickles peeled, and diced 3 tablespoons dill pickle juice 5 black peppercorns 2 allspice berries 1 bayleaf Stripped, washed, and chopped fresh sorrel leaves – 2 pounds 2 quarts fresh beef stock Lamb kidneys, trimmed, and cut into bite size pieces – 1 pound 1 large egg yolk In a large pot or oven, melt butter; add onions, potatoes, carrot, leek, and ceramic. Cook until onions become translucent and frequently stir. Add pickles and their juices, allspice, bay leaf, chopped sorrel, and peppercorns cook for about 2 minutes while stirring until the sorrel collapse Add both beef stock and kidney, boil, and reduce heat simmer for 20 minutes while adjusting seasoning. Remove the bay leaf Beat the egg lightly with a yolk in a small mixing bowl, temper the yolk using tablespoons of hot soup, and stir. Transfer the yolk to hot soup and whisk. Simmer for 2 minutes but should not boil. Serve in heated bowls using sour cream and fresh dill. Shchi Ingredients Cooking method and procedure 3 tablespoon butter 1 large chopped onions 1 shredded cabbage 1 peeled and grated carrot 1 chopped celery rib 1 bay leaf Black peppercorns 8 cups of water 2 potatoes (peeled and russet) 1 diced tomatoes Salt and pepper Fresh dill and sour cream for garnish Cook chopped onions in 3 tablespoons butter until translucent in a large saucepan Add shredded cabbage, grated carrot chopped celery rib, and cook for 3 minutes while stirring. Add bay leaf, black peppercorns, and 8 cups of water. Boil, reduce heat, simmer, and cover for 15 minutes.   Add 2 potatoes, peeled and chopped to soup and boil. Reduce heat, simmer, cover until potatoes tender for 10 minutes Add diced tomatoes and boil, reduce heat and simmer and uncovered for 5 minutes while adjusting seasoning using salt and pepper Remove the bay leaf and peppercorns from the pot and serve in warm bowls using dill and sour cream. Botvinya Ingredients Cooking method and procedure 3 quarts water 2 tablespoons snipped fresh chives 1 tablespoon snipped fresh mint leaves Lemmon juice - 6 tablespoons Fresh spinach leaves without stems - 11/2 pounds 11/2 pound fresh sorrel leaves with no stems 1/4 cup grated fresh horseradish 3/4 tablespoon sugar 1 tablespoon salt 6 cups of Kvas 11/2 cups of finely sliced onions 1 large cucumber 11/2 pounds poached salmon 1/2 pound fresh cooked crabmeat 3 springs fresh Combine water, chives, mint leaves, caraways seeds, and lemon juice in a large pot. Boil and add spinach and sorrel. Cover for 8 minutes, reduce heat and simmer. Remove spinach, sorrel, and puree using 1 cup of cooking liquid and transfer to the bowl. Mix cooled greens using cooled cooking stock and add to horseradish, salt, sugar, and kvas, a cup at the same time. Add onions, cucumber, salmon, and crabmeat while adjusting seasoning. Chill for two hours before serving. Garnish using fresh dill. Solyanka Ingredients Cooking method and procedure 10 cups of water 4 tablespoons beef base 1/2 shredded cabbage 1 cup chopped celery 1 tablespoon oil 2 medium chopped onions 2 peeled and chopped carrots Sliced polish kabanosy sausage - 1 pound 2 cooked chicken breasts 1 cup cubed harm 3 large chopped dill pickles 1 can tomato paste 2 tablespoons capers 3/4 cup sliced black olives 2 cans stewed tomatoes 1 cup dry white wine Salt 1/2 cup sour cream 1/2 cup chopped fresh dill Prepare cheesecloth sachet using bay leaves, peppercorns, allspice, and tie on the handle of large pot. Add water, beef base, and boil. Add shredded cabbage, sliced celery, boil, reduce heat, and simmer for 30 minutes. Place oil in large skillet and heat. Add onions, carrots, and cook until translucent. Add sausage, chicken, pickles, tomato paste, and ham. Boil, reduce heat, and simmer for 2 minutes and transfer to soup pot. Add capers, olives, stewed tomatoes, and boil. Add wine and simmer for 20 minutes. Remove the sachets and discard while adjusting the seasonings. Ladle the soup into hot bowls and garnish using sour cream and dill.   Ukha Ingredients Cooking method and procedure 2 pounds filet of perch 1/2 pound fish heads 8 cups of water 2 medium sliced onions 1 chopped celery rib 2 peeled carrots Black peppercorns I bay leaf 2 springs parsley 1 tablespoon salt Fresh dill Place the fish bones, water, and boil in a saucepan. Skim off any foam rising on the surface Add onions, celery, carrots, peppercorns, salt, and boil. Reduce heat and simmer for 45 minutes. Remove bones and strain. Add fish pieces and simmer for 15 minutes until fish is cooked. Serve in heated bowls using fresh drill. Okroshka Ingredients Cooking method and procedure 4 hard cooked eggs 2 teaspoons Dijon mustard 1/2 teaspoon sugar 1 cup sour cream 6 cups of kvas 1 cup diced red radishes 1 large potato - boiled, peeled and diced 11/2 cup cucumber - peeled and diced 1 cup – cooked and diced veal 1 cup – diced frankfurters 1/2 cup chopped green onions 4 tablespoons of chopped fresh drill Salt and pepper Mash the egg yolks using a folk and stir in the mustard, and mix with 1/2 teaspoon sugar and 1/2 cup of sour cream. Stir gradually in a cold kvas to blend Chop the egg whites and add along with radishes, cucumbers, frankfurters, green onions, and 2 teaspoons chopped dill and mix while adjusting seasonings Refrigerate until the content thoroughly chills. Serve garnished with the remaining sour cream and dull Swekolnik Ingredients Cooking method and procedure 6 medium-sized beets 1 lemon 1 diced yellow potato 1 chopped hardboiled egg 1 hardboiled egg yolk 2 tablespoons of pickled shredded horseradish 3 pickling cucumbers – peeled and sliced 1/2 cup of minced scallions 1/3 cup of minced dill weed 10 cups of water Salt and pepper Preheat the oven to 4250F. Clean and trim the beets. Use a beet and drizzle with vegetable oil, sprinkle with salt, and wrap in aluminum foil, and roast until it tenders for about 1 hour. Cool, peel, and dice Peel and shred other beets, boil water, add a pinch of salt, and shredder beats. Squeeze the juice from the lemon. Cover, reduce heat, and simmer for an hour. Remove the heat and allow cooling. Chill in the refrigerator for 6 hours. Strain before serving and discard the shred beets Combine the egg yolk with salt, horseradish, and the juice of the lemon. Mash and stir in soup while adjusting seasonings. Add diced potatoes, diced beet, and chopped egg in the soup and serve. Tyurya Ingredients Cooking method and procedure 1 pound sorrel leaves stemmed and chopped 2 tablespoons butter 1 minced onions 6 cups of water 1 teaspoon kosher salt 1 tablespoon sugar Juice of a lemon 2 beaten egg yolks Sour cream Melt 2 tablespoons of butter, cook washed and sorrel leaves, minced onions for 10 minutes until translucent Add 6 cups of water, stir in 2 tablespoons sugar, lemon juice at a time until the desired tartness is achieved Add 1 teaspoon kosher salt, boil, reduce the heat, and simmer for 30 minutes Remove from heat, stir in 2 tablespoons sugar. Tamper beaten egg yolk with few tablespoons on hot soup and stir. Return the saucepan on the heat. Serve with sour cream   Pelmeni Pelmeni Ingredients Cooking method and procedure Dough 2 large eggs 2/3 cup tepid water 1 tablespoon vegetable oil 1/2 teaspoon salt 33/4 cups flour Filling 1 large grated onion 8 ounces of ground pork and beef chuck 11/2 teaspoon salt 1/2 teaspoon pepper Make the Dough Combine two large eggs, tepid water, table oil, salt, and 1/2 flour in a food processor. Add the remaining flour until formation of smooth dough Turn out lightly on a floured surface until it no longer sticks. Wrap in plastic and let rest for 30 minutes Make the Filling Combine finely grated onion, ground pork and beef chuck, 11/2 teaspoon salt and pepper in a medium bowl and thoroughly mix Form the Pelmeni Cut the dough into 8 pieces, keep rest covered while rolling a piece into a finger-width cylinder. Cut into 10 pieces and roll each into a 2-inch circle Spread 1 teaspoon of filling on the circle towards the edges. Pick the circle and fold to create half-moon, pinch edges together and preventing trapping of air Place formed pelmeni on parchment-lined baking sheet Cook the Pelmeni Place large saucepan of salted water to boil. After making 10 pelmeni, drop them in boiling water. Leave for some time until they rise on the surface. Remove two minutes using slotted spoon Serve boiled dumplings with melted butter, sour cream, or black pepper. Region Cuisine Ingredients Azerbaijan Piti Mutton soup, vegetables, spices, sherry plums Dovga Sour milk, rice, flour, and eggs Caucasus Umach Eggs, salty water, flour, fried onions, saffron tincture and dried mint Khamrashi Beans, noodles, minced meat, and unleavened dough Central Asia Lagman Pulled noodles, tomatoes, onions, peppers, and chunks of meat Shorpa Boiled mutton on bone, vegetable stew of potatoes, carrots, and turnips Georgia Ajapsandali Vegetables, eggplant, bell peppers, tomato puree, and chopped cilantro Karcho Garlic, cilantro, chicken or beef, and shoti bread (Kemper, 2016) Caviar types Beluga Sterlet Sevruga How caviar is served traditionally It was served using roe taken from sturgeon Blini and how prepared Blini is a pancake lacks leavening agent Preparation Whisk the eggs, sugar, and salt in a medium bowl. Sift the flour in the bowl, stir using milk until the mixture blends Heat skillet over medium heat, oil the pan lightly and pour about 2 tablespoons of batter. Tilt the pan to spread the batter evenly. When the edges are crisp looking and centre appears dry, slide the spatula under the blini. Flip and cook for 1 minute on the other side until it gets brown. Remove blini to a plate, putting butter on top while continuing to stack the blini on top of one another. References Allrecipes.com. (2016). Russian Recipes. Retrieved April 17, 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 17, 2016, from http://www.seriouseats.com/2015/10/introduction-to-georgian-food-must-try-dishes.html Read More

Remove spinach, sorrel, and puree using 1 cup of cooking liquid and transfer to the bowl. Mix cooled greens using cooled cooking stock and add to horseradish, salt, sugar, and kvas, a cup at the same time. Add onions, cucumber, salmon, and crabmeat while adjusting seasoning. Chill for two hours before serving. Garnish using fresh dill. Solyanka Ingredients Cooking method and procedure 10 cups of water 4 tablespoons beef base 1/2 shredded cabbage 1 cup chopped celery 1 tablespoon oil 2 medium chopped onions 2 peeled and chopped carrots Sliced polish kabanosy sausage - 1 pound 2 cooked chicken breasts 1 cup cubed harm 3 large chopped dill pickles 1 can tomato paste 2 tablespoons capers 3/4 cup sliced black olives 2 cans stewed tomatoes 1 cup dry white wine Salt 1/2 cup sour cream 1/2 cup chopped fresh dill Prepare cheesecloth sachet using bay leaves, peppercorns, allspice, and tie on the handle of large pot.

Add water, beef base, and boil. Add shredded cabbage, sliced celery, boil, reduce heat, and simmer for 30 minutes. Place oil in large skillet and heat. Add onions, carrots, and cook until translucent. Add sausage, chicken, pickles, tomato paste, and ham. Boil, reduce heat, and simmer for 2 minutes and transfer to soup pot. Add capers, olives, stewed tomatoes, and boil. Add wine and simmer for 20 minutes. Remove the sachets and discard while adjusting the seasonings. Ladle the soup into hot bowls and garnish using sour cream and dill.

  Ukha Ingredients Cooking method and procedure 2 pounds filet of perch 1/2 pound fish heads 8 cups of water 2 medium sliced onions 1 chopped celery rib 2 peeled carrots Black peppercorns I bay leaf 2 springs parsley 1 tablespoon salt Fresh dill Place the fish bones, water, and boil in a saucepan. Skim off any foam rising on the surface Add onions, celery, carrots, peppercorns, salt, and boil. Reduce heat and simmer for 45 minutes. Remove bones and strain. Add fish pieces and simmer for 15 minutes until fish is cooked.

Serve in heated bowls using fresh drill. Okroshka Ingredients Cooking method and procedure 4 hard cooked eggs 2 teaspoons Dijon mustard 1/2 teaspoon sugar 1 cup sour cream 6 cups of kvas 1 cup diced red radishes 1 large potato - boiled, peeled and diced 11/2 cup cucumber - peeled and diced 1 cup – cooked and diced veal 1 cup – diced frankfurters 1/2 cup chopped green onions 4 tablespoons of chopped fresh drill Salt and pepper Mash the egg yolks using a folk and stir in the mustard, and mix with 1/2 teaspoon sugar and 1/2 cup of sour cream.

Stir gradually in a cold kvas to blend Chop the egg whites and add along with radishes, cucumbers, frankfurters, green onions, and 2 teaspoons chopped dill and mix while adjusting seasonings Refrigerate until the content thoroughly chills. Serve garnished with the remaining sour cream and dull Swekolnik Ingredients Cooking method and procedure 6 medium-sized beets 1 lemon 1 diced yellow potato 1 chopped hardboiled egg 1 hardboiled egg yolk 2 tablespoons of pickled shredded horseradish 3 pickling cucumbers – peeled and sliced 1/2 cup of minced scallions 1/3 cup of minced dill weed 10 cups of water Salt and pepper Preheat the oven to 4250F.

Clean and trim the beets. Use a beet and drizzle with vegetable oil, sprinkle with salt, and wrap in aluminum foil, and roast until it tenders for about 1 hour. Cool, peel, and dice Peel and shred other beets, boil water, add a pinch of salt, and shredder beats. Squeeze the juice from the lemon. Cover, reduce heat, and simmer for an hour. Remove the heat and allow cooling. Chill in the refrigerator for 6 hours. Strain before serving and discard the shred beets Combine the egg yolk with salt, horseradish, and the juice of the lemon.

Mash and stir in soup while adjusting seasonings. Add diced potatoes, diced beet, and chopped egg in the soup and serve. Tyurya Ingredients Cooking method and procedure 1 pound sorrel leaves stemmed and chopped 2 tablespoons butter 1 minced onions 6 cups of water 1 teaspoon kosher salt 1 tablespoon sugar Juice of a lemon 2 beaten egg yolks Sour cream Melt 2 tablespoons of butter, cook washed and sorrel leaves, minced onions for 10 minutes until translucent Add 6 cups of water, stir in 2 tablespoons sugar, lemon juice at a time until the desired tartness is achieved Add 1 teaspoon kosher salt, boil, reduce the heat, and simmer for 30 minutes Remove from heat, stir in 2 tablespoons sugar.

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