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Archive for the ‘Russian’ Category

Sbiten

01 Mar

Brought to us by Jeanette

Hot drink made from spices and herbs with honey or sugar. It was purchased in general only in Moscow in crowded places. Sbiten is considered Russian national winter beverage.

5 l water
800 g berry jam
200 g honey
2 g ginger
2 g cloves
1 g cinnamon

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Bring water to boil, add honey and jam. 5 minutes after add spices to the water and cook for 5 minutes. Serve hot.

Source: RussianFoods.com

Additionally, Jeanette taught us how to toast like a russian with some quality Vodka and a variey of Georgian Wines.

 
 

Cake “Napoleon”

01 Mar

Brought to us by Paul

Cake
500 g flour
250 g margarine
1 ea egg
1 tb vinegar

Icing
1 c sugar
0,5 l milk
2 ea eggs
2 tb flour
200 g butter
vanilla

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Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.
Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour.
Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes.
Preheat oven to 350. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour.
Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.
This is the ‘basic’ recipe – others use different fillings, like raspberry jam, or use a conventional outer icing with decorations.

Source: RussianFoods.com

 
 

Cabbage Rolls

01 Mar

Brought to us by Greg

 2-25 oz jars/cans Sauerkraut
1 lb Ground Chicken Sausage
1 lb Ground Chicken Spicy Sausage
2 large heads Cabbage
1 tbsp Veg / Olive Oil
1 large Onion
6 cloves Garlic
2 cans Tomato Soup
1 cup Kraut Juice
1.5 cups cooked White Rice
2 Eggs
1 tsp Salt and Pepper
1/2 tbsp Worcestershire
1 tub Sour Cream

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Core a fresh cabbage head and place in boiling water for 10-15 minutes, until the leaves soften. Peel leaves and place on paper towels.
Prepare rice.
Brown onion and garlic lightly in olive oil, and remove from heat. Mix with the rice, raw ground meat (I used a combo of plain and spicy chicken sausage from Whole Foods), egg, and seasonings (do not cook).
Roll a generous portion of mixture in each leaf, beginning with the thick end of the leaf, folding once, then folding over the sides and then rolling the rest of the leaf.
Cover bottom of large roasting pan with kraut (I used Bubbies, from Whole) and place cabbage rolls on top.
Pour tomato soup on top (I used Amy’s Organic Tomato Soup, also from Whole). Add some kraut juice if necessary to cover all rolls.
Bake covered at 375 degrees for 1.5 hours.
Place kraut onto plate, add rolls on top of it, and add sour cream on top.
The amounts above would serve in upwards of 10 people at a gathering that had plenty of side dishes available.

Makes 12-14 servings.