Russian Cookbook » Russian Vegetable Dishes

Russian quick cold vegetable soup (Kholodnay ovoshnaya pokhlebka)

driver — Thu, 21 Jan 2010 22:41:01 +0000

100 g root vegetables,
50 g butter,
20 g flour,
3 eggs,
5 cups vegetable stock or water,
50 g parsley, finely chopped
50 g dill, finely chopped
10 g horseradish, grated
Salt and pepper, to taste

Fry finely chopped vegetables briefly in butter. Add flour, eggs, stir till eggs are set. Add water, mix well and simmer for about 30-40 minutes. Add salt, pepper and grated horseradish. Serve cold with chopped parsley and dill.

Russian cabbage soup with sausage (Kolbsniy sup s kapustoi)

driver — Tue, 19 Jan 2010 22:28:00 +0000

1 small white cabbage,
50 g. oil,
1 onion, finely chopped
30 g flour,
1, 5 l stock,
3 potatoes, cut in thin slices
2 frankfurters,
50 g fresh dill, finely chopped
Salt and pepper, to taste

Chop cabbage and fry it in half the oil with chopped onion. When cab¬bage turns semitrunsparent, sprinkle with flour and add remaining oil; simmer for a while. Dilute with stock, season with salt and pepper, add potatoes, sliced sausage and boil for approximately 20 minutes. Shower with the chopped dill.

Russian mashed potatoes baked with eggs and sauerkraut (Kartofelnaya zapekanka s yaitcom i kvashenoi kapustoi)

driver — Mon, 02 Nov 2009 00:09:44 +0000

750 g potatoes
30 g butter
200 ml milk
400 g sauerkraut
50 g bacon
70 g oil
50 g breadcrumbs
2 hard-boiled eggs
30 g butter
30 g grated cheese
Salt and pepper, to taste

Cut peeled potatoes into half, add salt, boil till tender, strain and mash with butter and milk till smooth.

Shred the sauerkraut, stir in diced bacon, add waterand simmer.

Grease a baking tin, sprinkle it with breadcrumbs and put in half of the mashed potatoes, followed by a layer of sauerkraut, chopped eggs and finish with the remaining mashed potatoes.

Sprinkle with oil and grated cheese and bake in hot oven till golden.

Russian Potatoes Filled with Meat (Kartofel farshirovanniy myasom)

driver — Fri, 02 Oct 2009 00:03:08 +0000

8 – 10 large round potatoes
1 soaked bread roll
250 g left-over roast or braised meat
80 g butter
1 small onion
1 clove of garlicl
2 eggs
50 g breadcrumbs
fresh dill
70 g oil
Salt and pepper, to taste

Peel the potatoes, cover them with boiling salted water and boil till almost tender.

Cut off tops, scoop out the middle and mince it. Add soaked roll and diced or minced meat.

Fry finely chopped onion and garlic ain half of the oil. Finally add eggs and allow them to set.

Fill the scooped potatoes with this mixture, sprinkle them with oil, garnish with dill and replace the cut off tops. Arrange potatoes in a greased dish, sprinkled with breadcrumbs, add some water and bake in hot oven till potatoes are soft and golden brown on the surface.

Vareniki

driver — Tue, 19 May 2009 21:33:27 +0000

http://www.youtube.com/watch?v=7VUaZaWtT78