RUSSIAN APPETIZERS RECIPES

Russian cuisine is one of the most popular and widely spread in the world. French cuisine is festive and elegant, Chinese cuisine is exotic, Russian cuisine is healthy and delicious. Russian dishes are easy to cook and they do not demand much skill and special ingredients, they do not need exotic equipment and tool and everybody who knows how to hold a cooking knife and how to peel potatoes can cook delicious Russian dishes.

Appetizers

Russian vinaigrette salad

Ingredients:

5 potatoes, 1 beef root, 2 carrots, 1-2 pickled cucumber, 2 tbsp. 3 % vinegar, 1 medium-size onion – optional, 4 tbsp. olive oil, salt to taste

Way of cooking:

Boil the potatoes, beef root and carrots.  cut them and pickles in small cubes (1/4-1/2"). Dress with the olive oil, and salt. Mix. Enjoy your meal!

Mixed meat jelly (holodets)

Ingredients:

1 lb (1 kg) pig’s leggs, 1.5 lb (600 gm) cow haunches, 1 carrot, 1 piece parcley, 3 onions, 1 garlic, 4 hardboiled eggs, 5-6 black peppercorns, salt

Way of cooking:

Chop the leg and haunches, put them in a sauce-pan, pour cold water over them, and start heating.   Bring to a boil, remove the scum, add the vegetables and condiment, salt and boil on a very low  heat till meat comes off the bones (3-4 hours). When th broth settles, remove and pour out the grease. Put a ring of an egg on the bottom of cups or small tureens. Remove the meat from bones.  Cut the big chunks into pieces and put them in the cups. Dress the broth with minces garlic, salt  and pepper to taste, and bring it to a boil again. Pour the broth ino the cups and put it to cold.

Comments:

Remove vegitables after 2 hours boiling, all throw away except carrot – it will use it for  decoration. Boil meat for 5 hours. When you poor mixture of broth and meat add to the caps (plates) not boiled eggs (jelley is nutrient enough) but slices of carrot.

Salted herrings, home style

Ingredients:

1 lb (500 gm) mildl salted herings, 1 oz(30-50 gm) diluted mustard, 5 oz (150 gm) vegetable oil

Way of cooking:

Skin the herrings, remove the fillet, smear them with mustard on both sides. Fold each fillet into a thick roll and put them in a glass jar. Pour the vegetable (sunflower-seed or olive) oil over them and put them in a fridge. Before serving, lay them out in a herring-dish, and adorn with branches of herbs. The herring can be served with hot bioled potatoes topped with parsley or drill.

Comments:

You can put on herring sliced into ring onion or chopped green onion