Russian national dishes

Russian cuisine is famous for its variety of dishes, its traditions have been formed for centuries. The richness of the Russian table is explained by the fact that the kitchen absorbed a huge amount of foreign dishes, contributing its own "flavor" to them. For taste and satiety, traditional Russian cuisine is probably not inferior to any other in the world.

The most popular recipes of Russian dishes

Jelly

Composition:

1. Beef legs - 1 kg
2. Cutlet meat - 800 g
3. Water - 5 l
4. Carrots - 2 pcs.
5. Garlic - 3 cloves
6. Onions - 1 pc.
7. Greens to taste
8. Salt, black peppercorns and bay leaf - to taste

Cooking:

• Chop the beef legs into equal parts, cover with cold water and cook for about 8 hours on low heat. Make sure that the water does not reach the boil. The volume of liquid should decrease by half. During cooking, remove grease from the water with a skimmer. 4 hours after boiling the legs, place the cutlet meat.
• Peel the vegetables and 1 hour before the end of cooking, put them in the pan to the meat. Do not forget to salt to taste, and also add bay leaf and peppercorns.
• Remove the meat and beef legs from the broth, cool, separate from the bones and finely chop. Boiled carrots should be cut into slices.
• Spread the sliced ​​meat in tins, add the circles of carrots, chopped garlic and greens. Pour the broth into the molds and refrigerate for a few hours.
• Ready jelly is served with pickled or salted vegetables, horseradish or mustard, as well as kvass.

Millet porridge with pumpkin

Composition:

1. Pumpkin - 1 kg
2. Millet - 1, 5 tbsp.
3. Milk - 7 tbsp.
4. Butter - 120 g
5. Sugar - 2 tbsp.
6. Salt - to taste

Cooking:

• Pour the milk into a deep pan, put on the fire and bring to a boil. Clean the pumpkin from the seeds and skin, cut it into small cubes and dip it in boiling milk. Add butter, salt and sugar. Bring the milk to a boil again.
• Wash the millet and pour into the pan. Cook porridge until cooked.
• Ready millet porridge with pumpkin served hot with butter.

Meat solyanka

Composition:

1. Beef - 300 g
2. Pork - 200 g
3. Ham - 100 g
4. Sausages - 3 pcs.
5. Kidney - 100 g
6. Water - 2.5 L
7. Onions - 1 pc.
8. Salted cucumbers - 3 pcs.
9. Capers - 10 pcs.
10. Olives - 10 pcs.
11. Tomatoes - 3 pcs.
12. Tomato paste - 100 g
13. Butter - 30 g
14. Salt, bay leaf and pepper - to taste

Cooking:

• Cut the beef and pork into small pieces. Pour water into a large pot, add slices of meat, put on the fire and boil the broth. Be sure to strain the broth. Boil the kidneys in a separate saucepan until fully cooked.
• Peel the onions, finely chop, passe in butter until golden brown. Cut 2 tomatoes into cubes, add to onion and fry for another 2 minutes. Then cut the pickles and send to the onions and tomatoes. At the end, add a couple of spoons of tomato paste and simmer the vegetables for 3 minutes.
• Boiled buds, ham and sausages cut into thin slices. In a pan to the meat, add a mixture of onion, cucumber, tomato and tomato paste. Put olives, capers, kidneys, sausages and ham, salt and spices. Bring to a boil the solikankudo, add the remaining tomato paste and cook on low heat for about 10 minutes.
• The meat soup is served hot, decorated with slices of lemon, tomato slices, black olives and greens. Serve sour cream or mayonnaise in a saucepan.

Rassolnik

Composition:

1. Beef - 1 kg
2. Water - 2.5 L
3. Potatoes - 7 pcs.
4. Cabbage - 0.5 kg
5. Carrots - 1 pc.
6. Onions - 1 pc.
7. Pickled cucumbers - 4 pcs.
8. Parsley and celery roots - 30 g each
9. Cucumber pickle - 2 tbsp.
10. Salt, pepper and bay leaf - to taste

Cooking:

• Cut the beef into small pieces, put in a saucepan and cover with water. Put the pot on the fire, bring to a boil and cook over low heat for about 2 hours. Do not forget to remove the foam from time to time with a slotted spoon.
• Peel the potatoes, cut them into slices. Chop cabbage, roots and onions into strips and diced pickles.
• Paste onions and roots in butter until golden brown. Pick cucumbers in a small amount of broth for 15 minutes.
• Strain the ready broth, add shredded cabbage. Bring to a boil. Then, lay the potatoes, sauteed onions and roots, cucumbers, salt, pepper and bay leaf. 10 minutes before the end of cooking add cucumber pickle to the pickle - it will add spice and sourness.
• Ready rassolnik served with sour cream and black bread.

Cold soup

Composition:

1. Beets - 2 pcs.
2. Carrots - 2 pcs.
3. Cucumber - 2 tons
4. Egg - 2 pcs.
5. Sugar - 2 tsp.
6. 3 percent vinegar - 2 tsp.
7. Water - 2 l
8. Greens to taste
9. Salt and spices - to taste

Cooking:

• Peel the beets and carrots. Pour water into a saucepan, put the peeled vegetables, put on the fire and cook until ready. Strain and cool the broth.
• Boiled beets and carrots cut into strips, cover with vegetable broth, put on fire. After boiling add vinegar, salt, spices and sugar. Boil 15 min. To borscht acquired a bright color and rich color, 10 min before readiness add chopped beet tops.
• When serving in a borsch, place chopped cucumbers, chopped greens, boiled egg and sour cream.

Traditional Russian dishes: recipes

Drachena

Composition:

1. Sour cream - 3 tbsp.
2. Milk - 1 tbsp.
3. Eggs - 7 pcs.
4. Butter - 50 g
5. Flour - 4 tbsp.
6. Salt - to taste

Cooking:

• Mix the raw eggs with the flour, add the sour cream and mix everything well. Dissolve the mixture with warm milk, salt and strain through a sieve.
• Grease the pan with butter, pour the mass and bake in the oven, preheated to 180 degrees for 15 minutes.
• After cooking, it is recommended to eat the feline immediately, since it hardens quickly. When served, it is watered with butter.

Beef stew with mushrooms

Composition:

1. Beef - 800 g
2. Potatoes - 7 pcs.
3. White mushrooms - 10 pcs.
4. Mushroom broth - 3 tbsp.
5. Sour cream - 1 tbsp.
6. Onions - 2 pcs.
7. Baked lard - 3 tbsp.
8. Salt and spices - to taste

Cooking:

• Slice the beef into portions, salt and pepper. Peel the onions, cut into cubes and fry them with the beef. Put the ingredients in a clay pot.
• Peel the potatoes, cut them into small cubes or slices, chop the mushrooms.
• Add potatoes, mushrooms, lard to the pot, cover with mushroom broth. Put the pots in the oven, preheated to 200 degrees for 20 minutes. At the end of cooking, add sour cream and garnish with chopped greens and green onions.

Stewed liver with mushrooms

Composition:

1. Beef liver - 700 g
2. Dried mushrooms - 10 pcs.
3. Flour - 2 tbsp.
4. Tomato paste - 3 tbsp.
5. Potatoes - 6 pcs.
6. Onions - 1 pc.
7. Ghee - 2 tbsp.
8. Sour cream - 1 tbsp.
9. Salt and pepper to taste

Cooking:

• Cut the liver into small pieces, sprinkle with salt, pepper, roll in flour and fry in vegetable oil. Soak dried mushrooms, boil it ready, finely chop.
• Peel the onions, cut into rings and fry with the mushrooms. Peel the potatoes, cut into cubes and fry them until half cooked in butter.
• In a clay pot, put the liver, mushrooms, onions and potatoes. Add sour cream and tomato paste. Bake the dish in the oven, preheated to 200 degrees 20 minutes.
• The finished dish is laid out in plates and decorated with chopped greens.

Curd cheesecakes

Composition:

1. Cottage cheese - 0.5 kg
2. Flour -½ Art.
3. Egg - 1 pc.
4. Sugar - 2 tbsp.
5. Ghee - 2 tbsp.
6. Salt - to taste

Cooking:

• Pound cottage cheese well through a sieve, add flour, egg, sugar, salt and mix everything thoroughly.
• Roll out the curd mass in the shape of a sausage, about 5 cm in diameter. Cut the sausage across into equal pieces, roll them in flour and fry on both sides in melted butter.
• Finished cheesecakes are served with sour cream, honey, jam and condensed milk for tea or milk.

Russian cuisine has a huge number of recipes, each of which is characterized by a set of ingredients and taste. Among the national dishes can be distinguished various soups, meat and mushroom dishes, as well as pastries.