All attempts to return the taste sensations of childhood and adolescence with the help of food ordered in a "Russian" restaurant (even with a very good cook, but not one of these good people will take offense at me), as a rule, are unsuccessful. And not everyone decides to cook all this splendor at home, for lack of experience or recipes verified (by time or other people). Let the meticulous reader object to me that borsch is a traditional Ukrainian dish, but we still will not stop loving this amazing bright raspberry vegetable soup, regardless of geopolitical twists and turns. For this, we try to surprise ourselves and our friends with the best dishes of the “Russian” feast that you can create in your kitchen. Experienced housewives, for sure, will have their own corrections to each recipe, so we focus on beginners and give below basic recipes for well-known dishes. And then, how it goes ...
Beef jellied meat
Ingredients:
- 1 kg of beef shank
- 500 g chicken
- 2-4 slices of chopped beef stew
- 2 pcs onions
- 1 head garlic
- 2-3 pcs bay leaf
- 3-4 peppercorns
- Salt 1 tbsp. spoon
Cooking method:
- Pre-soak the meat for 5-6 hours, or drain the first broth. Fold in a saucepan and pour boiling water 5-7 cm higher than meat. Bring to a boil, removing the foam. Reduce heat and simmer, putting onion with peel there (peel gives jelly golden color), pepper, bay leaf and 1/2 teaspoon of salt. Do not cover the pan and cook, so that it gurgles slightly, 4.5 to 5 hours.
- As soon as the meat is easy to move away from the bone, take it out. Strain the broth, cool and put in it crushed garlic, the remaining salt.
- Disassemble and evenly distribute the meat into about 3 trays. Pour broth, cool at room temperature, then close the trays with lids. Put the finished jelly in the refrigerator.
Pancakes 
Ingredients:
- 10-11 Art. tablespoons of flour (with a slide)
- 1 liter of milk
- 2 eggs
- 1 tsp salt
- 2 tsp Sahara
- 2-3 art. tablespoons of sunflower oil
- 0.5 tsp baking soda
For many who want to learn how to bake pancakes, we recommend this recipe. It's simple, and the pancakes are surprisingly tasty.
Cooking method:
- Beat eggs with salt, sugar and soda, pour in the sifted flour and, pouring a little milk, prepare the dough.
- Pour sunflower oil into a well-mixed dough, mix thoroughly.
- Fry thin pancakes in a pan, one minute on each side. Serve with sour cream, jam or any other toppings.
Red borsch
Ingredients for a 5 liter pan:
- 400-600 g of beef or ribs
- 2 medium beets
- 2 carrots
- 4 5 pcs. potato
- 2 onions
- 2 3 tomatoes (or 2-3 tbsp.spoons of tomato paste)
- 5 cloves of garlic
- Salt, allspice, bay leaves - to taste
- Half a glass of beans (if desired, and for an amateur)
- Fresh herbs (dill and parsley)
- Spices to taste
Red borsch is served with thinly sliced slices of salted lard with a cut and green onions. It is best to use this borsch with brown bread.
Cooking method:
- Boil the beef broth over medium heat, removing the foam during cooking, toss the bay leaf and allspice with peas, as well as beans soaked in advance (it can be put without soaking, but at the same time as raw meat) and let the broth boil over low heat for 1 5 - 2 hours.
- In a frying pan, in an odorless vegetable oil, fry finely chopped onions, grated (or finely chopped) carrots until the onions turn golden. Then, in this dressing, you need to add tomato paste diluted with boiling water or grated tomato, if necessary, you can add broth to the pan.
- The second dressing is to extinguish the beets grated on a vegetable grater with a small amount of broth, one tablespoon of sugar and teaspoonful of vinegar until half ready (vinegar can be replaced with lemon juice). Acid and sugar will not allow beets to lose color during further cooking.
- While refueling is being prepared, put chopped potatoes in a saucepan with broth, and finely chopped cabbage if half-cooked. After the potatoes and cabbage are ready, season the broth with carrot-onion and beetroot dressings and let the broth boil for another 4-5 minutes, then add finely chopped greens and crushed garlic, turn off the heat and leave the borscht to infuse for 15-20 minutes. Serve with homemade thick sour cream.
Pies with cabbage
Ingredients for the dough:
- Wheat flour 1 kg
- Sugar - 5 tbsp. spoons
- Salt - 1 tsp
- Egg 1 piece
- Milk (fat!) 0.5 L
- Dry yeast - 11 g (1 sachet)
- Sunflower oil - 2 tbsp. spoons
Ingredients for the filling:
- Small head of cabbage
- 3-4 eggs
- 1 onion
- Sunflower oil - 2-3 tbsp. spoons
- Salt to taste
Cooking method:
- For the filling: chop the cabbage thinly, mash it with your hands to give the juice, and simmer in a thick-walled pan in sunflower oil, adding finely chopped onions and stirring constantly, until half cooked. Hard-boiled eggs, finely chop and add to the already cooled cabbage. Stir the cooked stuffing thoroughly!
- We make the dough: flour, almost all (leave a couple of handfuls), sift into a large bowl, pour yeast, salt and sugar into it, mix everything well. Separate the egg and add to the flour. Heat the milk to a warm state and add a little bit to the dough, stirring it well all the time. It takes a long time to interfere! When bubbles begin to appear on the test, and it becomes smooth, without lumps, it will be easy to move away from the edges of the bowl, which means that it is ready and should be left in a warm place for 1 hour to rise. After an hour, the dough should double in volume (even if you haven’t, don’t worry). Sprinkle the dough up with flour on top and gently knead (crush with your hand), then put it back in a warm place for about 1 hour. Sprinkle flour on the table, and spread the dough on it in slices (about the size of a chicken egg). To make the dough “behave well”, grease your hands with sunflower oil.
- Cover the prepared pieces of dough with a towel or napkin, and leave to stand for another 15 minutes, after which each piece of dough should be shaped like a circle, in the middle of which lay the filling, pinch the edges of the dough. Place the finished pies on a baking sheet, greased with sunflower oil, with the seam down. Place the baking tray with pies in the oven preheated to 200 degrees for about 15 minutes. Remove the baking tray with baked pies from the oven and immediately “wash” the pies, i.e. wipe them with your hands dipped in cold water! Then cover with a towel for 15 minutes and the pies can be served to the table!
Tip: If you do not have an oven, then the pies prepared in this way can be fried in a pan in sunflower oil. Then it is better to cut them not on a table sprinkled with flour, but on a board greased with sunflower oil so that the flour does not burn during frying.
Enjoy your meal!
Part of the materials used from the site www.kuking.net
