HOME COOKING FROM RUSSIA
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HOME COOKING FROM RUSSIA
a collection of traditional, yet contemporary recipes
Published:
11/8/2011
Format:
Perfect Bound Softcover
Pages:
128
Size:
8.5x11
ISBN:
978-1-46704-136-2
Print Type:
Color
"Home Cooking from Russia" offers 50 recipes that include all courses from appetizers to desserts. This cookbook contains some of the ex-Soviet Union people heritage - the recipes that have been traditional and favorite for ages and up-to-date in families that have been living in the countries of Russia, Ukraine, Kazakhstan, Uzbekistan, Tadzhikistan, Belorussia and others. You have probably heard about many of those meals like Borsch, Varenyky/Perogies, Pelmeni, Plov/Pilaf, Kompot, Mors, Draniki, Blini, etc. Now you can have some of those recipes on your own bookshelf and you can make some of those meals in your own kitchen. The authors are not professionals, but enthusiastic cooks at home and are more than happy to share with you their most cherished family recipes composed in a rustic and simple way. Little historic notes and suggestions might be curious and helpful. Full-color photographs accompany each recipe so that you can easily make your choice and see the end result of your effort. Bon Appetite!
BORSCH - a traditional Ukrainian beets and cabbage soup with meat - Borsch (also spelt as "borscht", "bortsch", "borstch", "borsh", "borshch") Russian and Ukrainian: "борщ" – [borsch]) is a soup of Ukrainian origin that is popular in many Eastern and Central European countries. In most of these countries, it is made with beets as the main ingredient, giving it a deep reddish-purple color. In some countries tomato may occur as the main ingredient, while beets act as a secondary ingredient. Other, non-beet varieties also exist, such as the tomato paste-based orange borscht and the green borscht (sorrel soup). 2/3 lb. (300 - 350 g) pork, beef or bones with meat 2 beets 2 cups cabbage 1 bell pepper 3 potatoes 1 carrot 1 tomato 1 onion 2-3 cloves of garlic 2 tablespoons of vegetable oil 2 tablespoons tomato paste Spices (salt, pepper or bouillon cubes, etc.) 1 bay leaf Pinch of ground pepper or peppercorn (optional) Fresh parsley, dill, chives, etc. (chopped) 1 tablespoon sour cream per serving Cook meat/bones with meat in a big pot in 2 ½ - 3 – qt. /liters of water for about 1 hour. Meanwhile, prepare the vegetables. Cut into sticks (French-cut) beets, tomato, cabbage, bell pepper, onion and the carrot. Dice potatoes. Crush garlic. Pour some vegetable oil into the frying pan and sauté beets adding a small amount of the broth from the pot and tomato paste. Take the meat out of the pot, let it cool and then dice it (if using bones, take the meat off the bones). Return to the pot as well as potatoes, cabbage and a bay leaf, bring to a boil and simmer for about 15 minutes. Then add beets, the rest of the vegetables (except the garlic), pepper and salt and simmer for another 15 minutes. Add the crushed garlic and freshly chopped herbs. Bring to a boil and then turn it off. Let it sit for a couple of hours. All the flavors blend to its best if "Borsch" sits overnight. Before serving, garnish "Borsch" with some sour cream (½ - 1 tablespoon individually). PLEASE ENJOY YOUR "BORSCH"! SUGGESTIONS: A QUICKER VERSION. Many different "Borsch" variations are available. I am sure every family has its own special recipe for "Borsch". Here I may suggest the easiest variant of "Borsch". My sister shared it with me and she called it "The Students’ Borsch". Of course, called after always busy with any other activities, but healthy cooking for themselves, students. She cooked this quick one though when she was a student. Use the same quantities (or less or more depending on how much "Borsch" you want to make) and use the ground meat. Place it on the bottom of a pot, break it with a wooden stick into smaller pieces, add vegetable oil and cook it under the covered lid, drain the excess fat. Coarsely grate all your vegetables except onion, garlic, tomato and a bell pepper that need to be diced. Add them to the meat as well as spices, tomato paste and a bay leaf. Sauté for about 15 minutes and then add water. Bring it to a boil and then simmer till the vegetables are cooked (about 15-20 minutes). Add garlic, fresh pepper and herbs.
Ekaterina Bylinka is a professional Translator and a Psychologist; originally from Russia that is currently a stay-at-home mom of a 3-year old highly energetic boy and a wife of a wonderful Canadian man. She has been blessed to inherit her mother's and grandmother's love for cooking at home. Once immigrated to Canada, Ekaterina has discovered tons of beautiful cooking ideas from the Western cuisine and has been requested numerous times by her new family members and friends to share the recipes from Russia as well. This is how "Home Cooking from Russia" was inspired and born. Liudmila Bylinka is a professional Mechanical Engineer, an Office Manager, a caring and loving Wife, a Mother of three children and a Grandmother of two little grandkids. She is a gifted woman in various fields, including her special home cooking, baking, canning, pickling and more. She gets so inspired when her big family finally gets together around her dining-table that she creates even more irresistible and scrumptious meals for everyone. Permanently she lives in Russia, but has been to Canada a few times, enough to fall in love with the Western cuisine as well. Liudmila is a co-author and a great part of "Home Cooking from Russia".
 
 


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