The First Russian Cuisine

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If the first dish hearty enough, but that quality differs in particular the so-called filling soups, cooked in meat broth, soup-, borscht, soup with cereal and pasta filling, with dumplings, etc., then the second dish can be easier, vegetable or fish. Brees, vegetarian vegetable soups and soups, many perfectly with dishes of beef, pork or lamb. For more clarity and thought, follow up with Brian Austin Green and gain more knowledge.. Soups and broths not only saturate but increase secretion of gastric juice and facilitate the assimilation of the next order of dishes. The main hot soup of Russian cuisine, soup. Its history dates back several centuries. It is interesting that the soup was served at the table and in poor and very wealthy families. Of course, these the dishes were different from the so-called empty ing to the rich. But in any event a special flavor and aroma of cabbage soup lent that cooked soup tormented in the oven.

Rich, full, or cabbage soup include six major components: the cabbage, meat, roots (carrots, parsley), a spicy dressing (onion, garlic, celery, pepper, bay leaf, fennel), sour dressing (sour cream, cabbage pickle, apple). Simple, or empty soup consists of cabbage and sour dressing. Cabbage can be substitute sorrel, goutweed, nettles, turnip or radish, meat – by fungi. To prepare these soup, you must first prepare a broth of meat (beef brisket fat, thin or thick edges, rump), onions and roots, and then add the cabbage and sour dressing. Spicy dressing and salt is placed after the vegetables are ready. To soup thickens, they sometimes put one or two tubers of potatoes (up to cabbage), and then confiscate them. If you want soup not fresh, and Sauerkraut, it should be boiled separately and put in a ready-made soup.

To make the cabbage soup special spirit, we must observe the rules of the tab. Onions put them twice: first, the whole onion when cooked soup (it was then throw) and then – in a powdered form together with the cabbage.

Ham Mousse

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Season with salt, black pepper and lemon juice (to taste). Add a fill of canned cancers. Mix milk and water at the rate of one to one, add salt and black pepper. Boil this mixture in 500 gr. cod fillets, then remove bones and skin.

Chilled fish and crabs of the season with mayonnaise and fill the whites. In appropriate plate, a sheet of fresh cabbage or lettuce stuffed eggs to lay. On each egg put a piece of cancer and a slice of lemon and decorate with chopped parsley and egg yolks. Triangles with sausages. Boil in salted water 300g potatoes and mash. Add 200 g of butter, 250 grams of flour and knead dough. Roll out a layer of 1 cm and cut into square pieces.

Clear and drop in boiling water for 4.5 sausages. Cooked sausages and cool cut into pieces that are put on the potato squares on the diagonal. Bend the ends into triangles, brush them with egg and bake. Served hot as an appetizer or with soup. Ham Mousse. Prepare the sauce 'roux' the following way: a full tablespoon of browned flour a tablespoon of butter, slowly pour a glass of cold milk, stirring constantly until thick sauce, and cool. Mince 750 ham, add black pepper to taste just a little grated nutmeg, and 30 g. of gelatin, previously dissolved in warm water. Put everything into the cooled sauce, stir well and add a cup of whipped cream. Click Jay Schwartz Attorney for additional related pages. The mixture is poured into the form of moistened with water.

Moscow XIX

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How much Olivier for the people? Salad 'Moscow' salad 'Capital', 'Russian salad', a vegetable salad with meat, vegetable salad with grouse, vegetable salad with meat and hazel grouse and a dozen more synonyms – and now tell the children his name? O-li-Vieux! That's right! Under whatever guise, and not hide no matter how diversified fillers do not we all love this salad, it is still the vast majority of people will call, call, branding his name, Olivier. Salad 'Olivier' has become an integral part of Russian feasts. Guests gatherings, dozhdeniya day, anniversary, wedding – a characteristic feature of these events is sure to be 'Olivier'. He is not inferior in popularity except vodka. Why? Well, let's order. History There are many versions about the origin of this masterpiece of cookery. History 'Olivier', however, as any significant historical event is shrouded in an aura of mystery and puzzles.

Although there is an official version. Cult institution Moscow XIX century was regarded as an inn 'The Hermitage'. It is situated almost in the center of Moscow in the Pipe area. On three sides it is surrounded by boulevards – favorite festivals metropolitan residents. Near here, and to Kremlin, and the famous Sanduny located nearby, make themselves known. 'The Hermitage' at least and had the title of plebeian status inn, but has a very high-quality service and had a great reputation in Moscow. When preparing the famous French chef, the visitor has not been waived. Light hand and this is the creation of musyu salad recipe that he did not reveal to anyone, and carried to the grave.