Russian Recipes
1 milliliter = 1/5 teaspoon
5 ml = 1 teaspoon
15 ml = 1 tablespoon
34 ml = 1 fluid oz.
100 ml = 3.4 fluid oz.
240 ml = 1 cup
1 liter = 34 fluid oz.
1 liter = 4.2 cups
1 liter = 2.1 pints
1 liter = 1.06 quarts
1 liter = .26 gallon
1 gram = .035 ounce
100 grams = 3.5 ounces
500 grams = 1.10 pounds
1 kilogram = 2.205 pounds
1 kilogram = 35 oz.
1. Russian mushroom soup a
la Milla Javits.
Put 1 cup of pearl barley in a 4 quart pan,
add 2 cups of water, bring to boil, after this cook on low
for 20 min with closed lid.
Meanwhile finely chop 1 medium sized onion and 1 large carrot.
Take a medium sized frying pan, put 2 tablespoons of oil in it,
then add the chopped onion and sauté until it is lightly golden; then add
carrot and keep sautéing for another few minutes, stirring occasionally.
Add the contents of the frying pan to the soup while the barley
is cooking, preferably within 20 min.
At the same time, add at least 1 lb. of washed
fresh mushrooms, cut into bite size pieces; if the mushrooms are
dried (frozen), rehydrate (defrost) them in advance.
Add boiling water (which had been boiled in advance in a
separate container), to fill the pan almost to capacity.
Keep cooking for 20-30 more minutes on low, with closed lid.
Add 2 large peeled and finely chopped potatoes, salt and pepper to taste.
Keep cooking until potatoes are soft. Then the soup is ready.
Serve hot with (regular!) sour cream.
2. Yuna's mushroom pie.
Dough:
4 tablespoons of kefir (buttermilk)
4 tablespoons of mayonnaise
2 eggs
1/2 teaspoon of baking soda
4 big tablespoons of flour
200g of cheese (e.g. mozzarella)
Fry a 1lb of mushrooms with 1-2 onions
on oil. Add spices. Mix the mushrooms into the dough
and bake 30-40 min until a nice crust is formed.
3. Fried Mushrooms with onions.
500 gram (18oz.) fresh mushrooms
One medium onion
3 table spoons margarine
Fresh dill or parsley
Salt to taste
1. Clean and wash the mushrooms.
2. Scald the mushrooms. I interpret this as dump them into boiling water, bring
to a boil, then drain. This will make the next step easier.
3. Slice the mushrooms thinly.
4. Salt the mushrooms to taste and fry them in a skillet. Put aside.
5. Fry up the onions.
6. mix the fried mushrooms and fried onions together
7. before serving, sprinkle with fresh diced parsley or dill.
8. as an option you may fry up some potatoes and add them to the mushroom onion
mixture.
I prefer to use olive oil in place of the margarine.
If mature bolete are used, remove the spore bearing pores while cleaning and
washing. It tends to turn slimy and oozy after cooking.
Vlad
4. Mushroom Ragout
500 gram (18oz.) fresh mushrooms
5 medium potatoes
One medium carrot
One turnip
One medium onion
4 table spoons margarine
3 table spoons tomato pure
3 table spoons sour cream
Salt, pepper, and bay leaf, to taste
Parsley or dill for garnish
1. Wash, clean and dice the mushrooms into about 1” cubes.
2. Fry them in a skillet.
3. Separately fry up cubed potatoes, turnip, and carrot.
4. Fry up the diced onion separately.
5. Place all the above in a pot, salt and add the tomato pure, and a cup of
boiling water and cook at low heat until ready. Sounds like this is where a
crock pot cooker would do the job.
6. When ready, add sour cream, and mix in. Garnish with diced dill or parsley.
5. Baked Mushrooms in Sour Cream
Dried mushrooms 100grams (3.6 oz) or fresh 300grams (11 oz)
One medium onion
Sour Cream 10oz
Grated cheese 1 table spoon
Flour 2 table spoon
Butter 2 table spoon
Salt to taste
Fresh Dill
1 Soak dried mushrooms in water.
2 Cook them in that water till done.
3 Chop up the cooked mushrooms, add salt and fry in butter add previously fried
onions.
4 Cover with sour cream sauce and bring to a boil.
5 Sprinkle with grated cheese, sprinkle with melted butter and bake at low heat.
6 Before serving sprinkle with fresh chopped dill.
Preparing the sour cream sauce.
Brown the flour in butter.
Bring the sour cream to a boil slowly then add the browned flower and stir.
Add salt and pepper to taste.
6. Stewed Mushrooms in Sour Cream
500 gram (18oz.) fresh mushrooms
1 cup sour cream
1 table spoons margarine
Salt, to taste
allspice/cloves
pepper
bay leaf
fresh parsley and dill
Clean and wash mushrooms. Slice. Salt to taste and fry.
Transfer to a pot. Cover with sour cream that was brought to a boil.
Make a spice bundle using parsley or dill. Inside place cloves, pepper
corns, and bay leaf or two. Place this spice bundle on top in the pot.
Stew till ready. Remove spice bundle and serve.
|
8. Russian Mushroom Pastry Puffs Submitted By:
Olga Stanko 3 cups all-purpose flour |
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Notes: This Russian recipe that can be used as an appetizer or the main course of a meal, along with a cup of tomato soup. |
Russian Mushroom Soup
Serves 4
Ingredients
2 tbsp Butter
2 Onions, finely chopped
450g/1lb Mushrooms, thinly sliced
300ml/10fl.oz. Beef Stock
240ml/8fl.oz. Sour Cream
Salt and pepper
Instructions
1. Heat the butter in a medium saucepan, add the onions and sauté gently for 3-5
minutes until softened.
2. Add the mushrooms and continue to sauté for about 5 minutes or until just
tender.
3. Add the beef stock, salt and pepper, heat to simmering point then stir in the
sour cream. Serve hot.