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Genuine Russian main meals consist of many fish, meat and vegetable
hors d'oeuvres, called "Zakuski", soup, meat or fish and
fruit or ice cream. Russia has its own excellent mineral waters
and wines from Georgia and Ukraine as ell as rather sweet "champagne"
for special occasions.
ZAKUSKI
Russians usually begin luncheon and dinner with zakuski. At a gala
dinner, the Russian hostess will place fifteen or more zakuski on
a buffet, from which her guests serve themselves to as many as they
desire. For less formal meals, she places the zakuski on the table
and the guests pass them to each other.
SOUPS
Russian soup is a massive subject. An entire volume could be devoted
to it. The large bowl of borsch or almost any other Russian Soup,
either hot or cold, served with little pastries filled with cabbage,
meat, fish or eggs - they called pirozhki - makes a novel
and satisfying one-dish meal. See the recipe for Borsch below.
FISH, MEAT and POULTRY
Russians give fish its rightful place in the menu -- a very important
place, using old world methods and national sauces. Sweet and sour
sauces and, of course, sour cream in most of their recipes.
For gala events they offer Beef a la Stroganoff - always an expensive
dish prepared from tenderloin of beef.
The Russians have perfected the chicken cutlet. Part of the secret
lies in the sour cream, tomatoes and bread soaked in milk which
often used in preparing fowl.
VEGETABLES
Russians give vegetables distinctive treatment. They prepare eggplant,
mushrooms, cucumbers, beets and cabbage with sumptuous delicacy
and often enhance the effect with sour cream.
PASTRY BREAD
Though pirozhki is the name of Russian pastry filled with meat or
other well-seasoned ingredients, it is part of the food language
of all civilized countries. The same applies to blini, those buckwheat
pancakes related to the French crepes suzette. The Russians use
of kasha, made a whole-grain buckwheat, is a nutritionally sound
custom which Americans can profitably adopt. In fact, most Russian
pastry recipes can fit deliciously and often economically into the
American menu
CAKES
Russians generally use eggs instead of baking powder as a leavening
in their cakes and cookies. The result is a reach dough, with higher
food value, than the American recipe. Spices, fruit peel and sour
cream make Russian cookie and cake recipes popular.
DESSERTS
Fruits are important in Russian desserts. Cherries, gooseberries,
plums, grapes and apples are favorites served either stewed or in
tarts, puddings and cakes. Fruit preserves go into pastries, too,
and nuts are used in both simple and elaborate desserts. Cottage
cheese, sour cream and even humble rye bread appear.
BORSCH
Ingredients:
1 lb. beef, pork, or chicken.
5-6 whole peppercorns
3 bay leaves
¾ tsp salt
2 medium-size beets, shredded
2 Tbsp white vinegar
1 Tbsp sugar
2 Tbsp butter
1 carrot, chopped 1/8 inch thick disks
1 parsnip root also chopped in 1/8 inch disks
1 large white onion chopped in 1/3 inch cubes
3 medium Idaho potatoes cut in 1-inch cubes
½ head small white cabbage cut in 1-inch cubes
3 tomatoes cut in 8 wedges each
4-5 garlic cloves minced
2 Tbsp chopped parsley or fresh dill (preferable)
Sour cream, lemon juice, and fresh ground pepper for garnish
In about 3 liters water, boil meat with bay leaves about one hour.
Cut into serving-size pieces. Leave liquid and meat in pot.
While boiling meat, in a separate small saucepan boil shredded beets,
sugar and vinegar with about two cups of water for about 15 minutes.
Set aside.
In a skillet sauté onions, carrot, parsnip, in two Tbsp butter
for about 10 minutes or until onion is lightly brown.
In the pot in which meat has been boiled, place potatoes and cook
for 15 minutes. Add cabbage and boil for 10 minutes.
Add mixture of onions, carrot, and parsnip. Cook for 8 minutes.
Turn off heat, add beet mixture, tomatoes, garlic, chopped parsley
(or dill). Let stand about 1 hour to impart flavor.
Serve with 1 Tbsp sour cream per bowl, lemon juice to taste (about
1-2 Tbsp each serving), and fresh ground pepper.
Enjoy!
TIP: will keep several days, but do not overheat portions; warm
only portions to be eaten.
Salad Olivier
Ingredients:
3 boiled, peeled potatoes, chopped in half-inch cubes
3 boiled eggs, chopped in half-inch cubes
1 cup boiled chicken breast, chopped in half-inch cubes
½ cup pickles, chopped in one-third inch cubes
1 can of sweet green peas, drained
2-3 green onions, chopped
2-3 tablespoons fresh dill, chopped
1 cup mayonnaise
salt and pepper to taste
Combine ingredients in a mixing bowl, toss gently, and refrigerate.
Serve cold.
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