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Shadows 
Posted: 08-Oct-2005, 11:19 AM
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Hunting Dish

Source: Olga, RussianFoods.com Editor Mail to: [email protected]

Description
Delicious tender slices of wild game will introduce you to the table of Russian landlords. The smell of juniper will fill your home with extraordinary feelings.

Ingredients
500 g wild game.
3 ea onion.
100 g fat.
300 g mushrooms.
3 ea carrots.
500 g potatoes.
salt.
juniper berries

Method
Slice meat and fry in fat until half done. Add diced onion and finely chopped mushrooms. Stew and add some water if needed. Add spices and julienned carrots and potatoes and keep on stewing until vegetables are soft to bite.



--------------------
I support the separation of church and hate!

IMAGINATION - the freest and largest nation in the world!


One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.

Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh.
He that keeps not his arms in time of peace will have none in time of war.

"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.

“Beasts feed; man eats; only the man of intellect knows how to eat well.”

"Without food we are nothing, without history we are lost." - SHADOWS


Is iomadh duine laghach a mhill an Creideamh.
Religion has spoiled many a good man.

The clan MacEwen
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Shadows 
Posted: 08-Oct-2005, 11:21 AM
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Homemade Kolbasa
Source: Olga, RussianFoods.com Editor Mail to: [email protected]

Description
A delicious dish with vodka and pickled cucumber. It can be frezed andd kept long in a freezer.

Ingredients
1 kg pork.
200 g fat.
1 kg beef.
50 g cognac.
100 g garlic.
salt.
pepper.
guts


Method
Wash guts carefully, turn inside out, clean out thoroughly. Wash meat and cut in slices, cube fat. ground garlic. Combine meat, fat, cognac, salt, pepper and garlic and stir carefully. Put in a cold place for 5-6 hours. After that fill in guts through the mincer, tie up every sausage and make a round. Pierce with a fork and bake in the oven.


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Shadows 
Posted: 08-Oct-2005, 11:28 AM
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Buglama
Source: Olga, RussianFoods.com Editor Mail to: [email protected]

Description
Buglama is lamb stewed in large quantity of spices.

Ingredients
1 kg lamb.
50 g lamb fat.
400 g onion.
1 ea garlic clove.
15 g cayenne.
3 g every spice (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper).
salt.


Method
Slice lamb (a slice is about 30 g) and stew in lamb fat for 15 min. Add finely chopped onion and go on stewing until lamb is soft. Pour over broth with spices (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper, salt)

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Shadows 
Posted: 11-Oct-2005, 05:26 PM
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Recipe Name: HEARTY RUSSIAN BEET SOUP
Category: SOUPS
Serves: 8

1 Cup Navy beans, dry
2 1/2 Pound Lean beef
1/2 Pound Slab bacon
10 Cup Cold water
1 Each Bay leaf
8 Each Whole peppercorns
2 Each Cloves garlic
2 tb Dried parsley
1 Each Carrot
1 Each Celery stalk
1 Each Large red onion
1 ts Salt (opt)
8 Each Beets for soup
2 Each Small beets
2 Cup Green cabbage, shredded
2 Each Large leeks, sliced
3 Each Medium potatoes, cut
Each Into eighths
1 can (1 lb 13 oz) tomatoes
1 tb Tomato paste
3 tb Red wine vinegar
4 tb Sugar
1 Pound Kielbasa (opt)
2 tb Flour
1 tb Butter, melted
1/2 Cup Sour cream (opt)

Cover beans with water and allow to soak overnight; cook until tender;
drain; set aside. Place beef, bacon and water in large soup pot; bring to
a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley,
carrot, celery, onion and salt. Cover and simmer over low heat for about 1
1/2 hours.

Scrub beets for soup and cook in boiling water until tender, about 45
minutes; drain and discard water; cool. Peel and cut each beet into
eighths. Scrub small beets; grate; cover with water to soak.

Remove meat from soup; set aside. Strain soup into another pot and add
cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar,
sugar, beef and bacon. Bring to a boil and simmer 45 minutes.

Cut kielbasa into chunks and add with navy beans to soup. Simmer 20
minutes more.

Mix flour and butter together to form paste. Stir into soup to thicken
slightly. Strain raw beets, saving liquid and discarding beets. Add beet
liquid to soup.

Additional sugar or vinegar may be added for sweeter or more sour flavor.
Slice meat and arrange in individual soup bowls. Pour hot soup with
vegetables over meat. Garnish each serving with a dollop of sour cream, if
desired.


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Randy 
Posted: 12-Oct-2005, 10:00 AM
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That soup sounds great except for the beets ))))

I think I will try it with out them maybe I will add more leeks or maybe turnups.

Randy
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stoirmeil 
Posted: 12-Oct-2005, 10:10 AM
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I had some really sweet Russian immigrant friends down in Brighton Beach years ago, and every time I visited (even if I just dropped in by surprise) out would come an amazing selection of appetizers ("zakuski"). The woman and her little granddaughter and I would stand around in the kitchen and chat in a mixture of english, russian and yiddish (each of us had two out of the three languages, but none of us the same combination smile.gif ) while she cooked. This was a kind of paté she made, that we ate on the blackest russian rye bread you have ever seen. It's extremely rich, but so buttery and good going down! Like if Godiva truffles were liver instead of chocolate. laugh.gif

She used to serve boiled eggs and the most delicious little pickled pearl onions with it too. (And very strong black tea with blackberry preserves in it to sweeten it, because we were ladies, but ice-cold vodka would not be amiss.) We ate it warm from the oven, but it's really supposed to be served chilled. Sets up better for slicing.

2 lbs chicken livers, sliced

2 big white onions, diced

2 large eggs

4 slices of fine-textured but dense white bread, with the crusts cut off, torn into pieces. The granddaughter made a big deal of tearing up the bread nicely. smile.gif (Don't use fluffy-textured American stuff.)

2 cloves garlic, minced

3/4 cup chicken broth

1/2 cup sweet butter (please don't even think of using margarine)

salt and pepper to taste (it does need some salt. Pepper is up to you.)

Pre-heat oven to 350. Melt the butter in a big heavy skillet. Fry the onions and garlic. When they are soft and golden, put in the livers and fry gently until there is no more pink to them, maybe 10 minutes. Then put all the ingredients into a blender (they use a bowl and half-round chopping blade) and process til the mix is very smooth. (I know you will want to pour off some of the cooking butter, but don't. Put it in.) Grease a casserole or loaf pan and put the mixture in it, then bake at 350 for 45 minutes. Let cool for 15 minutes. Eat, or chill for several hours and serve cold.
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Shadows 
Posted: 15-Oct-2005, 09:41 AM
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Here are 2 more beet soup recipes, these came from a 1919 Russian Jewish Cookbook:

BEET SOUP--RUSSIAN STYLE (FLEISCHIG)
Cut one large beet and one-half pound of onions in thick pieces and put in kettle with one pound of fat brisket of beef; cover with water and let cook slowly two hours; add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour and let cook another hour; season and serve hot.






BORSHT
Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained. Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little, stir in sufficient yolks of eggs to slightly thicken it. May be used either cold or hot. In the latter case a little home-made beef stock may be added to the beet soup.


If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped fine with a little onion, vinegar and dripping, flavored with pepper and salt, and used as a vegetable.

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Shadows 
Posted: 21-Oct-2005, 06:02 PM
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>Subject: Silly Me....The Wonders of Vodka.
>
>
>
> Rubbing Alcohol may work but...
>Did you know this about vodka?
>
> 1. To remove a bandage painlessly, saturate the bandage with vodka.
>The solvent dissolves adhesive
>
>2. To clean the caulking around bathtubs and showers, fill a
> >trigger-spray bottle with vodka, spray the caulking, let set five minutes
>and wash clean.
>The alcohol in the vodka kills mold and mildew.
>
>3. To clean your eyeglasses, simply wipe the lenses with a soft, clean
>cloth dampened with vodka. The alcohol in the vodka cleans the glass and
>kills
>germs.
>
>4. Prolong the life of razors by filling a cup with vodka and letting
>your safety razor blade soak in the alcohol after shaving. The vodka
>disinfects
>the blade and prevents rusting.
>
>5. Spray vodka on vomit stains, scrub with a brush, and then blot dry.
>
>6. Using a cotton ball, apply vodka to your! face as an astringent to
>cleanse the skin and tighten pores.
>
>7. Add a jigger of vodka to a 12-ounce bottle of shampoo. The alcohol
>cleanses the scalp, removes toxins from! hair, and stimulates the growth
>of healthy hair.
>
>8. Fill a sixteen-ounce trigger-spray bottle an spray bees or wasps to
>kill them.
>
>9. Pour one-half cup vodka and one-half cup water in a Ziploc freezer
>bag and freeze for a slushy, refreshing ice pack for aches, pain or black
>eyes.
>
>10. To relieve a fever, use a washcloth to rub vodka on your chest and
>back as a liniment.
>
>11. To cure foot odor, wash your feet with vodka.
>
>12. Vodka will disinfect and alleviate a jellyfish sting.
>
>13. Pour vodka over an area affected with poison ivy to remove the oil
>from your skin.
>
>14. Swish a shot of vodka over an aching tooth. Allow your gums to
>absorb some of the alcohol to numb the pain.
>
>
>And silly me I've only been drinking the stuff!!!
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Shadows 
Posted: 22-Oct-2005, 09:40 AM
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Russian Mushroom and Potato Soup
I make this soup every Halloween and is the 'signal' to
the family that the cool weather has arrived. I've been
making it for 15 years now and out of all the soups I make,
it is still everyone's favorite. Enjoy! Prep Time:
approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in:
approx. 1 Hour . Makes 12 servings.
Printed from Allrecipes, Submitted by DTERESA
--------------------------------------------------------------------------------
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)


Directions
1 Melt 3 tablespoons butter in a large saucepan over
medium heat. Mix in leeks and carrots, and cook 5 minutes.
Pour in broth. Season with dill, salt, pepper, and bay
leaf. Mix in potatoes, cover, and cook 20 minutes, or until
potatoes are tender but firm. Remove and discard the bay leaf.
2 Melt the remaining butter in a skillet over medium
heat, and saute the mushrooms 5 minutes, until lightly
browned. Stir into the soup.
3 In a small bowl, mix the half-and-half and flour until
smooth. Stir into the soup to thicken. Garnish each bowl of
soup with fresh dill to serve.

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