Russian Meals?

Question

Me and my partner at school need to do a project on Russian food. Could you tell me what an average Russian family would eat for breakfast, lunch, and dinner. And also could you give me and my partner a few recipes we can use. Also can you give me some ideas because we are do this on a tri-fold = a postboard so if you would mind giving me and him some ideas on what to put on it? Thanks.

Answer 1

You should do your homework yourself........there is so much info online.don't be so lazy and expect others to do it for you. Here I give you just some websites...the rest you have to do yourself

http://www.russianlegacy.com/en/go_to/cu...

http://www.ruscuisine.com/

http://www.waytorussia.net/WhatIsRussia/...

http://www.russianfoods.com/recipes/view...

.

Answer 2

RUSSIAN BLINCHIKI  

2 eggs, slightly beaten

2 cups milk

1 tsp salt

1 1/2 cups sifted flour

cottage cheese

sour cream

Add milk to slightly beaten eggs. Beat thoroughly. Add flour and salt and stir well.

Fry 5 inch pancakes on a hot buttered griddle until brown on both sides.

Place a tablespoon of cottage cheese into the center of each and roll the pancake over the cheese so that the sides overlap.

Turn and brown. Serve with sour cream.

Variation: To serve as a main course, fill pancake with cooked meat.



OR

CLASSIC RUSSIAN BORSCHT  

2 quarts beef stock

3 tablespoons butter

1 cup cabbage, finely chopped

1 cup potatoes, diced

1/2 cup carrots, diced

1 stalk celery, minced

1 onion, chopped

1 1/2 cups canned tomatoes

1/2 cup juice (from can of beets)

1 cup cooked or canned beets, diced

1 teaspoon vinegar

chopped dill or parsley (for garnishing)

sour cream

In a large heavy pan, melt butter and lightly sauté cabbage, potatoes, carrots, celery and onion for approximately 5 minutes. Add beef stock.

Blend canned tomatoes or press through a sieve until fine. Add pureed tomatoes and beet juice to stock. Cover and simmer over low heat until vegetables are firmly tender but not soft.

At this point, add the chopped beets and vinegar. Season well with salt and pepper and remove from heat before the beets begin to lose their color.

Serve with a dollop of sour cream and a sprinkling of dill or parsley over each bowl



OR

RUSSIAN GOLUBSKY  

12 cabbage leaves

1/4 lb. chopped pork

1 onion, chopped

2 cloves garlic, minced

1/3 cup butter

1/4 lb. ground beef

1/4 lb. ground veal

1/2 teaspoon paprika

1 egg

1/2 cups cooked rice

Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.

In a dutch oven sauté onion, pork and garlic in 1/2 the butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in beef, veal, egg, rice, paprika and seasoning.

Divide mixture into 12 portions. Add one portion to the center of each cabbage leaf and roll-up, folding the sides in. Place side by side in the same heavy skillet, adding remaining butter.

Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes. Transfer to serving platter, keeping warm.

Sauce:

1 cup tomato juice

salt and pepper

1 tablespoon tomato paste

2/3 cup sour cream

Pour tomato juice and paste into remaining juices in the pan, stirring until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.

Pour sauce over cabbage rolls.



OR

RED PEPPERS PAPRIKASH (RUSSIAN LECHO)

(PASSOVER)  

3 tbsp vegetable oil

2 onions, cut in half and thinly sliced

1 small tsp sweet Hungarian Paprika

6 large red bell peppers, cored, cut into 1/2" strips

3 Canned Italian plum tomatoes, drained and chopped

2 tsp tomato paste

1/3 c chicken broth, more if needed

salt and freshly ground black pepper, to taste

1 1/2 tbsp red wine vinegar

1/8 tsp sugar, or to taste

Heat the oil in a large skillet over medium heat. Add onions and saute until translucent but not browned, about 7 minutes. Sprinkle with paprika and saute the onions until they are deeply colored.

As the onions begin to brown, add the peppers and continue to saute, stirring every few minutes, about 10 minutes. Do not allow to brown.

Stir in tomatoes, paste, broth, and salt and pepper. Bring to a boil, reduce heat, cover and simmer until pepper become tender, about 35 minutes, adding a little broth as it evaporates, if needed.

Remove from heat, stir in sugar, vinegar, and then allow the to cool.

Serve right away, or refrigerate until needed.



JM

Answer 3

I had an aunt who lived in Russia for many years, and she show me how to make what she called "pyroski" something like Calzzone. It is a bread dough that you roll out flat, 1/3 inch thick, and then you put  cooked ground beef  (same like you'd put on spaghetti with onions, garlic , spices)  in it, close the ends and fry it till golden brown, or baked them in the oven.

That is a lunch food that you take to work, because it "travels good" and is not messy. Instead of meat you can stuff other ingredients inside, like cheeses, omellettes, cooked vegetables like zucchini, eggplants w/cheese, sausage, etc.

Good luck with the project.