bluestripes
curiouser and curiouser
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had just offered to translate some russian/lithuanian traditional recipes for [MENTION=360]prplchknz[/MENTION] and discovered an old email with these. i thought i should share them with everybody.
Kalya (kidney stew)
you will need:
800 g beef kidneys
200 g salted/pickled cucumbers
200 g onions
salt and black pepper to taste
separate the fat from the kidneys, then slice them. peel and slice the cucumbers, slice the onions (rings would also do fine). immerse the kidneys in water and boil until they are half-ready. add the cucumbers, onions, salt and pepper, then cook until completely ready.
Kolivo (thick barley cereal with poppy seed)
you will need:
2 glasses of barley cereal (hard grain)
3 l water
1 glass of milk
2-3 tablespoons of honey
2 tablespoons of cranberry or blackcurrant jam (crushed fresh berries mixed with sugar would do just fine)
slightly less than a glass of poppy seed
rinse the cereal and cook it over a medium flame, removing the foam as it surfaces. as soon as the cereal starts to exude “slimeâ€, strain it and place into a different pot. add the milk and cook until the cereal becomes soft and thick, stirring it continuously. while the cereal is cooking, prepare the poppy seed by adding boiling water and letting it sit afterward for approx. 5 min. strain the poppy seed, add some more boiling water. strain once more as soon as you see droplets of oil floating on the surface. crush the seed into a homogenous mass in a porcelain container (metal bowls cannot be used as the seed will turn bitter), adding half a teaspoon of boiling water per each tablespoon of seed. once the cereal is ready, mix in the seed, add the honey, boil on a low flame for 5-7 more min., stirring the mixture continuously. serve with the crushed berries or jam.
Sbiten’ (punch-like hot drink)
non-alcoholic version:
500 g natural honey
700 g treacle (or natural honey, if available)
5-10 g spice mix for punch/glintwein (cloves, cinnamon, mint, hops)
6 l water
heat the water until it starts boiling. stir in the honey, treacle and spices, boil for 30-35 min. serve hot.
alcoholic version:
1 l dry red wine
150 g honey
0.1 g cinnamon
0.1 g cloves
0.1 g nutmeg
add the honey to the wine and heat the mixture (not quite to boiling point). add the spices and let sit for 30-40 min., then strain. heat again before serving.
“Fake hare†(a type of meat loaf)
you will need:
800 g lean pork
2 eggs
3 tablespoons of bread crumbs (used to decorate pastries or burgers)
1 tablespoon of sour cream
1 glass of milk
100 g fatty bacon
50 g butter
salt and ground black pepper to taste
grind the pork into mince (it is preferable to put the meat through the mincer twice). soak the bread crumbs in the milk. beat the eggs until they turn foamy, add the softened bread crumbs, sour cream, salt and pepper, and mix with the mince. shape a meat loaf from the mixture, using chopped bacon as a filling, sprinkle with melted butter. place the loaf into a metal pan that has been smeared with butter and sprinkled with bread crumbs. add a small quantity of water and cook in an oven until a crust forms on the surface.
Rice and mushroom rasstegai (pastries to be served with fish soup)
you will need:
(for the dough)
1 kg flour
1.5 glass of warm water
1 glass of warm milk
1 teaspoon of salt
1 tablespoon of sugar
2 eggs
100 g butter
25-30 g yeast
(for the filling)
200 g dried mushrooms
1 onion
2-3 tablespoons of margarine
100 g rice
salt and ground black pepper to taste
use the yeast to prepare a raised dough. before you finish the kneading, add the butter in a single piece (it has to be cold and hard) and mix until it dissolves. boil the rice until ready and strain it. soak the mushrooms in water until they soften, boil for the required amount of time (some mushrooms such as button mushrooms or king bolete do not need to be boiled), rinse them and chop them into little pieces or grind them into mince. chop the onions into small pieces, mix with the mushrooms and sautee until the onions turn golden. let the fried mushrooms cool down, mix them with the rice and add the salt and pepper.
use the dough to make small balls (about 150 g each) and let them sit in a warm place for 10 min. roll them into flat spherical “pancakesâ€, put some filling into the center of each and pinch the edges together, leaving the middle open. put the rasstegai on a pan that has been smeared with melted margarine, let them sit for 15 min. bake at 210-220 C. smear with melted butter when ready.
Burbot soup
you will need:
400 g burbot (sturgeon, toothfish or pike-perch would do as well)
1 teaspoon of butter
1 carrot
¼ of a lemon
fresh dill and parsley to taste
2 l broth prepared from smaller fish (any kind would do)
once you have prepared the broth from the smaller fish, strain it and cut the large fish into slices. boil them in a small quantity of broth, removing the foam as it surfaces. cut the carrot into fine short "sticks", use some butter to sautee it, and add this to the fish soup once it is ready. then add the remaining broth. serve with slices of lemon and fresh herbs on a separate dish.
traditional fish salad recipe ("herring in a fur coat")
you are going to need:
300 g prepared fish fillet (salted cod, herring or mackerel) or 1-2 whole fish
300 g potatoes
300 g carrots
300 g beetroots
150 g onions
300 g apples (optional)
some mayonnaise
boil the potatoes, beetroots and carrots until they are ready. let them cool down and peel them. chop the onions or slice them into thin rings. if they are too bitter, pour some boiling water over them and leave them for 10 min., then strain them and rinse them in cold water. cut the fish into small rectangular pieces (if the fish are whole, the bones will have to be removed first). grate or chop the remaining vegetables. some people advise using a very fine grater for the potatoes, beetroots and carrots, but this is a matter of taste. i personally prefer one which allows to cut the carrots and beetroots into flat, thin strips, and chop the potatoes into small cubes with a knife. if you choose to add the apples, they will have to be peeled and cut using a grater with medium-sized holes.
spread a layer of potato over the bottom of a large dish. smooth it out and smear it with mayonnaise. make a similar smooth layer of fish on top, smear it with mayonnaise again. make a layer of onions on top of that; without smearing it with mayonnaise, make a layer of carrot and then spread the mayonnaise on top of that (i think some do add the extra mayonnaise, but then it becomes almost too rich). if you are using the apples, make a layer of those, smear it with mayonnaise again. finally, make the top layer from beetroots, smear it with mayonnaise and decorate with fresh herbs to taste.
borsch
300-500 g meat (ribs are preferable - when there are bones, the broth tends to be tastier, but one can do without them)
2-3 l water
1 beetroot
3-4 potatoes
1 carrot
1 onion
2-3 fresh tomatoes (or: 3/4 of a glass of tomato juice or 1 tablespoon tomato paste)
1 sweet paprika
fresh herbs to taste (parsley, dill etc.)
50 g bacon fat (or: 1/2 tablespoon of vegetable oil)
2 cloves of garlic
1/4 of a large cabbage or 1/2 of a smaller one (or the equivalent quantity of pickled/fermented cabbage)
other optional ingredients: canned beans, frozen, fresh or canned peas, mushrooms, bacon (finely chopped or sliced and fried)
first of all boil the meat in a separate pot. once the water starts boiling, strain the meat, remove the foam and place it into another pot with 2-3 l of water. add salt to taste. once it starts boiling, reduce the flame to the lowest mark and cover the pot with a lid (the overall cooking time should be around 40 min). cut the beetroot using a grater with large or medium-sized holes, the sort that would produce fine flat strips, and add it to the boiling broth. peel the potatoes and onions. grate the carrots, cabbage and onions - the grater could have small to large-sized holes - and chop the potatoes into little cubes. if you are using fermented cabbage, it will need no cutting or grating as it is very soft. while the broth is still cooking, cut the fatty bacon into small pieces, melt it in a frying pan on a low flame until it becomes golden and the bits of skin are roasted. add the onions and sautee them until they become semi-transparent, then add the carrots, garlic and sweet paprika. when the vegetables are sauteed well enough, add the tomatoes (tomato paste or tomato juice) and let the whole mixture cook for another 1-2 min. alternatively, one could use vegetable oil instead of fatty bacon. while the vegetables are cooking, add the potatoes to the broth (approx. 40 minutes after the beetroot). once the mixture has begun to boil, wait 5-8 min., add the sauteed vegetables, and then, once the mixture boils again, the cabbage and the herbs. once the soup has started boiling once more, wait another minute or so. then take it off the stove, close the lid and let it sit for at least 20 mins. for some weird reason borsch is better when it has been allowed to sit for some time, and best on the next day.
before serving add with fresh sour cream and more fresh herbs to taste.
enjoy!
Kalya (kidney stew)
you will need:
800 g beef kidneys
200 g salted/pickled cucumbers
200 g onions
salt and black pepper to taste
separate the fat from the kidneys, then slice them. peel and slice the cucumbers, slice the onions (rings would also do fine). immerse the kidneys in water and boil until they are half-ready. add the cucumbers, onions, salt and pepper, then cook until completely ready.
Kolivo (thick barley cereal with poppy seed)
you will need:
2 glasses of barley cereal (hard grain)
3 l water
1 glass of milk
2-3 tablespoons of honey
2 tablespoons of cranberry or blackcurrant jam (crushed fresh berries mixed with sugar would do just fine)
slightly less than a glass of poppy seed
rinse the cereal and cook it over a medium flame, removing the foam as it surfaces. as soon as the cereal starts to exude “slimeâ€, strain it and place into a different pot. add the milk and cook until the cereal becomes soft and thick, stirring it continuously. while the cereal is cooking, prepare the poppy seed by adding boiling water and letting it sit afterward for approx. 5 min. strain the poppy seed, add some more boiling water. strain once more as soon as you see droplets of oil floating on the surface. crush the seed into a homogenous mass in a porcelain container (metal bowls cannot be used as the seed will turn bitter), adding half a teaspoon of boiling water per each tablespoon of seed. once the cereal is ready, mix in the seed, add the honey, boil on a low flame for 5-7 more min., stirring the mixture continuously. serve with the crushed berries or jam.
Sbiten’ (punch-like hot drink)
non-alcoholic version:
500 g natural honey
700 g treacle (or natural honey, if available)
5-10 g spice mix for punch/glintwein (cloves, cinnamon, mint, hops)
6 l water
heat the water until it starts boiling. stir in the honey, treacle and spices, boil for 30-35 min. serve hot.
alcoholic version:
1 l dry red wine
150 g honey
0.1 g cinnamon
0.1 g cloves
0.1 g nutmeg
add the honey to the wine and heat the mixture (not quite to boiling point). add the spices and let sit for 30-40 min., then strain. heat again before serving.
“Fake hare†(a type of meat loaf)
you will need:
800 g lean pork
2 eggs
3 tablespoons of bread crumbs (used to decorate pastries or burgers)
1 tablespoon of sour cream
1 glass of milk
100 g fatty bacon
50 g butter
salt and ground black pepper to taste
grind the pork into mince (it is preferable to put the meat through the mincer twice). soak the bread crumbs in the milk. beat the eggs until they turn foamy, add the softened bread crumbs, sour cream, salt and pepper, and mix with the mince. shape a meat loaf from the mixture, using chopped bacon as a filling, sprinkle with melted butter. place the loaf into a metal pan that has been smeared with butter and sprinkled with bread crumbs. add a small quantity of water and cook in an oven until a crust forms on the surface.
Rice and mushroom rasstegai (pastries to be served with fish soup)
you will need:
(for the dough)
1 kg flour
1.5 glass of warm water
1 glass of warm milk
1 teaspoon of salt
1 tablespoon of sugar
2 eggs
100 g butter
25-30 g yeast
(for the filling)
200 g dried mushrooms
1 onion
2-3 tablespoons of margarine
100 g rice
salt and ground black pepper to taste
use the yeast to prepare a raised dough. before you finish the kneading, add the butter in a single piece (it has to be cold and hard) and mix until it dissolves. boil the rice until ready and strain it. soak the mushrooms in water until they soften, boil for the required amount of time (some mushrooms such as button mushrooms or king bolete do not need to be boiled), rinse them and chop them into little pieces or grind them into mince. chop the onions into small pieces, mix with the mushrooms and sautee until the onions turn golden. let the fried mushrooms cool down, mix them with the rice and add the salt and pepper.
use the dough to make small balls (about 150 g each) and let them sit in a warm place for 10 min. roll them into flat spherical “pancakesâ€, put some filling into the center of each and pinch the edges together, leaving the middle open. put the rasstegai on a pan that has been smeared with melted margarine, let them sit for 15 min. bake at 210-220 C. smear with melted butter when ready.
Burbot soup
you will need:
400 g burbot (sturgeon, toothfish or pike-perch would do as well)
1 teaspoon of butter
1 carrot
¼ of a lemon
fresh dill and parsley to taste
2 l broth prepared from smaller fish (any kind would do)
once you have prepared the broth from the smaller fish, strain it and cut the large fish into slices. boil them in a small quantity of broth, removing the foam as it surfaces. cut the carrot into fine short "sticks", use some butter to sautee it, and add this to the fish soup once it is ready. then add the remaining broth. serve with slices of lemon and fresh herbs on a separate dish.
traditional fish salad recipe ("herring in a fur coat")
you are going to need:
300 g prepared fish fillet (salted cod, herring or mackerel) or 1-2 whole fish
300 g potatoes
300 g carrots
300 g beetroots
150 g onions
300 g apples (optional)
some mayonnaise
boil the potatoes, beetroots and carrots until they are ready. let them cool down and peel them. chop the onions or slice them into thin rings. if they are too bitter, pour some boiling water over them and leave them for 10 min., then strain them and rinse them in cold water. cut the fish into small rectangular pieces (if the fish are whole, the bones will have to be removed first). grate or chop the remaining vegetables. some people advise using a very fine grater for the potatoes, beetroots and carrots, but this is a matter of taste. i personally prefer one which allows to cut the carrots and beetroots into flat, thin strips, and chop the potatoes into small cubes with a knife. if you choose to add the apples, they will have to be peeled and cut using a grater with medium-sized holes.
spread a layer of potato over the bottom of a large dish. smooth it out and smear it with mayonnaise. make a similar smooth layer of fish on top, smear it with mayonnaise again. make a layer of onions on top of that; without smearing it with mayonnaise, make a layer of carrot and then spread the mayonnaise on top of that (i think some do add the extra mayonnaise, but then it becomes almost too rich). if you are using the apples, make a layer of those, smear it with mayonnaise again. finally, make the top layer from beetroots, smear it with mayonnaise and decorate with fresh herbs to taste.
borsch
300-500 g meat (ribs are preferable - when there are bones, the broth tends to be tastier, but one can do without them)
2-3 l water
1 beetroot
3-4 potatoes
1 carrot
1 onion
2-3 fresh tomatoes (or: 3/4 of a glass of tomato juice or 1 tablespoon tomato paste)
1 sweet paprika
fresh herbs to taste (parsley, dill etc.)
50 g bacon fat (or: 1/2 tablespoon of vegetable oil)
2 cloves of garlic
1/4 of a large cabbage or 1/2 of a smaller one (or the equivalent quantity of pickled/fermented cabbage)
other optional ingredients: canned beans, frozen, fresh or canned peas, mushrooms, bacon (finely chopped or sliced and fried)
first of all boil the meat in a separate pot. once the water starts boiling, strain the meat, remove the foam and place it into another pot with 2-3 l of water. add salt to taste. once it starts boiling, reduce the flame to the lowest mark and cover the pot with a lid (the overall cooking time should be around 40 min). cut the beetroot using a grater with large or medium-sized holes, the sort that would produce fine flat strips, and add it to the boiling broth. peel the potatoes and onions. grate the carrots, cabbage and onions - the grater could have small to large-sized holes - and chop the potatoes into little cubes. if you are using fermented cabbage, it will need no cutting or grating as it is very soft. while the broth is still cooking, cut the fatty bacon into small pieces, melt it in a frying pan on a low flame until it becomes golden and the bits of skin are roasted. add the onions and sautee them until they become semi-transparent, then add the carrots, garlic and sweet paprika. when the vegetables are sauteed well enough, add the tomatoes (tomato paste or tomato juice) and let the whole mixture cook for another 1-2 min. alternatively, one could use vegetable oil instead of fatty bacon. while the vegetables are cooking, add the potatoes to the broth (approx. 40 minutes after the beetroot). once the mixture has begun to boil, wait 5-8 min., add the sauteed vegetables, and then, once the mixture boils again, the cabbage and the herbs. once the soup has started boiling once more, wait another minute or so. then take it off the stove, close the lid and let it sit for at least 20 mins. for some weird reason borsch is better when it has been allowed to sit for some time, and best on the next day.
before serving add with fresh sour cream and more fresh herbs to taste.
enjoy!
