Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Anyone have authentic Russian recipes they would like to share?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have authentic Russian recipes they would like to share?),it will help you,my kids.
I am looking for pastry and bread recipes. However, anything goes, really. Dumplings?
Answers:
Hi! Having grown up on traditional Russian cooking, here are some favorite dishes you can look up on-line:
PONCHIKI - Moscow Donuts
PIROGI - Filled Knish-type baked food. The Russian equivalent of a Hot Dog. Frequently sold curb-side.
PELMENI - Russian version of Won-Tons. Meat or cheese filled and either fried, boiled, or served in soup.
KULICH - A Russian Easter bread.
All recipes are available via GOOGLE. Also, the on-line grocery RUSSIANFOODS.COM seems to have a good repository of Russian recipes. Good luck!
Other Answers:
Russian Black Bread Recipe
This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times.
4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seeds, crushed
2 packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter or margarine
1 teaspoon cornstarch
1/2 cup cold water
makes 2 Loaves
3 hours 40 minutes 3 hrs prep
Combine flours.
In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour mixture.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a soft dough.
Turn dough on to a lightly floured board.
Cover dough and let rest for 15 minutes.
Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky.
Place dough in a greased bowl, turning dough to grease the top.
Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
Punch dough down; turn out onto a lightly floured board.
Divide dough in half.
Shape each half into a ball, about 5 inches in diameter.
Place each ball into the center of a greased 8-inch round cake pan.
Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour).
Bake at 350°F for 40-45 minutes, or until done.
Meanwhile, combine cornstarch and cold water.
Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
As soon as bread is baked, brush cornstarch mixture over top of loaves.
Return bread to oven and bake 2-3 minutes longer, or until glaze is set.
Remove loaves from pans and cool on wire racks.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Anyone have authentic Russian recipes they would like to share?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Anyone have authentic Russian recipes they would like to share?),it will help you,my kids.
I am looking for pastry and bread recipes. However, anything goes, really. Dumplings?
Answers:
Hi! Having grown up on traditional Russian cooking, here are some favorite dishes you can look up on-line:
PONCHIKI - Moscow Donuts
PIROGI - Filled Knish-type baked food. The Russian equivalent of a Hot Dog. Frequently sold curb-side.
PELMENI - Russian version of Won-Tons. Meat or cheese filled and either fried, boiled, or served in soup.
KULICH - A Russian Easter bread.
All recipes are available via GOOGLE. Also, the on-line grocery RUSSIANFOODS.COM seems to have a good repository of Russian recipes. Good luck!
Other Answers:
Russian Black Bread Recipe
This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times.
4 cups rye flour
3 cups all-purpose flour
1 teaspoon sugar
2 teaspoons salt
2 cups 100% all-bran cereal
2 tablespoons caraway seeds, crushed
2 teaspoons instant coffee powder
2 teaspoons onion powder
1/2 teaspoon fennel seeds, crushed
2 packages active dry yeast
2 1/2 cups water
1/4 cup vinegar
1/4 cup dark molasses
1 ounce unsweetened chocolate
1/4 cup butter or margarine
1 teaspoon cornstarch
1/2 cup cold water
makes 2 Loaves
3 hours 40 minutes 3 hrs prep
Combine flours.
In a large bowl, thoroughly mix 2 1/3 cups flour mixture, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast.
In a sauce pan combine 2 1/2 cups water, vinegar, molasses, chocolate and butter.
Heat liquid mixture over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted.
Gradually add heated liquid mixture to dry ingredients and beat (with electric mixer) for 2 minutes at medium speed, scraping bowl occasionally.
Add 1/2 cup flour mixture.
Beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough additional flour mixture to make a soft dough.
Turn dough on to a lightly floured board.
Cover dough and let rest for 15 minutes.
Knead dough until smooth and elastic (about 10-15 minutes), dough may be sticky.
Place dough in a greased bowl, turning dough to grease the top.
Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour).
Punch dough down; turn out onto a lightly floured board.
Divide dough in half.
Shape each half into a ball, about 5 inches in diameter.
Place each ball into the center of a greased 8-inch round cake pan.
Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour).
Bake at 350°F for 40-45 minutes, or until done.
Meanwhile, combine cornstarch and cold water.
Cook over medium heat, stirring constantly, until mixture stats to boil; continue cooking mixture for 1 minute stirring constantly.
As soon as bread is baked, brush cornstarch mixture over top of loaves.
Return bread to oven and bake 2-3 minutes longer, or until glaze is set.
Remove loaves from pans and cool on wire racks.
- Kazakh Pilaf recipe -
Cuisine: Kazakh
· Ingredients
600 g lamb
3 tb fat
4 ea onion
5 ea carrot
1 c dried apricots
1 c rice1
1/2 c water
salt
pepper
· Method
Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden. Slice meat and fry with onion. Add juliienned carrot, salt, pepper and stew. Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water). Bring to boil, making holes to let air get out. Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour. Take off from the heat, cover warm and leave for 15 minutes. Stir carefully and serve on a large dish.
correctness,It's Non-profit and only for informational purposes.
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