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russian_food_and_cuisine.ppt

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RUSSIAN CUISINE. Nickolay Solodovnik Group 221 RUSSIAN CUISINE. Nickolay Solodovnik Group 221

Russian Food and Cuisine. Russian Food and Cuisine.

Pancakes with red caviar Pancakes with red caviar

2 eggs 1 tablespoon white sugar 1/3 teaspoon salt 1/2 cup all-purpose flour 2 2 eggs 1 tablespoon white sugar 1/3 teaspoon salt 1/2 cup all-purpose flour 2 1/2 cups milk 1 tablespoon vegetable oil 1 tablespoon butter Directions In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin. Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the Pancakes. Flip, and cook for about 1 minute on the other side, or until lightly browned. Remove Pancakes to a plate. Put a little butter on top, and continue to stack the Pancakes on top of each other. To serve, spread with desired filling, then fold in half, and in half again to

Okroshka (cold soup) Okroshka (cold soup)

Boiled potatoes with spring onion Boiled potatoes with spring onion

Holodez (meat in jelly) Holodez (meat in jelly)

Boiled egg Boiled egg

Fried potatoes with fried eggs Fried potatoes with fried eggs

Pies and milk Pies and milk

Curd cheese with honey Curd cheese with honey

Borsch (red-beet soup) Borsch (red-beet soup)

Red Beet Soup Ingredients 0, 45 kg. pork sausage 3 medium beets, peeled and Red Beet Soup Ingredients 0, 45 kg. pork sausage 3 medium beets, peeled and shredded 3 carrots, peeled and shredded 3 medium baking potatoes, peeled and cubed 1 tablespoon vegetable oil 1 medium onion, chopped 30 g. tomato paste 3/4 cup water 1/2 medium head cabbage, cored and shredded 1 (8 ounce) can diced tomatoes, drained 3 cloves garlic, minced salt and pepper to taste 1 teaspoon white sugar, or to taste 1/2 cup sour cream, for topping

Directions Crumble the sausage (if using) into a skillet over medium-high heat. Cook and Directions Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar. Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.

solyanka solyanka

Ukha (fish soup) Ukha (fish soup)

pelmeni pelmeni

buckwheat buckwheat

kvass kvass

Fried duck with baked potatoes and bread Fried duck with baked potatoes and bread