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Russian Table Setting

by Masha on September 26, 2011

If you are organizing a formal banquet or a wedding banquet then you will probably lay the table in the Russian style as it is considered the most formal.

The first thing to start with is the service plate. This should be placed directly in front of the dining chair. The rest of the plates should then be set at an equal distance around the table. Ideally this should be about 2 feet to allow plenty of elbow room. A soup bowl should then be placed on top of the service plate.

You are then ready to move onto the cutlery. To the left of the service plate moving outwards from the plate should be placed a salad fork, then a dinner fork and finally a fish fork. To the right of the service plate, again moving outwards from the service plate should be placed a dinner knife, fish knife and then a soup spoon. The blades of the knives should be pointing towards the service plate. Above the plate place a cake fork with the handle pointing towards the left and finally above the cake fork place a desert spoon with the handle pointing towards the right.

The bread plate should then be placed about the forks and a butter knife placed on it. The butter knife blade should be placed so that it is pointing towards the plate.

You are now ready to move onto the glasses. The three main glasses are a water glass, a white wine glass and a red wine glass. However on some occasions there may be a vodka toast as well in which case a vodka glass should also be laid. Start with the water glass which should be placed to the right of the desert spoon. It should be arranged so that it is above the dinner knife. To the right of this you should place the white wine glass and the right of this you should put the red wine glass. Napkins should be placed in the soup bowl.

One of the idiosyncrasies of the Russian style of table setting is that every place setting has their own salt and pepper shaker, so these should be placed above each setting. If you are using them, flower arrangements should be placed at intervals along the table.

Banquets and weddings are occasions when there are a large number of guests. This means a lot of crockery, cutlery and glass. The best way of acquiring these is to use a professional supplier of crockery such as Churchill Crockery. They have a large choice of ranges and you can easily buy the quantities you need.

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71656971 Rolled Waffles (Вафельные трубочки)

Rolled Waffles

My mom taught me how to make the rolled waffles. They are a great desert and can be filled with anything at all. They are quick to make and fun to share.

To make rolled waffles you will need:

  • An ice-cream cone maker (looks like a waffle maker, but makes thinner waffles)
  • Unsalted butter (2 sticks)
  • Sugar (about 300 gramms)
  • A pinch of salt
  • 5 eggs
  • Flour (about 300 gramms)
  • Milk (quantity depends on how skinny or thick you want your waffles to be)

Start warming up the waffle maker and melting the butter. I usually microwave the butter for about a minute – a minute and a half to melt it. While melting the butter, combine eggs with sugar and salt using a mixer. Add melted butter, mix some more. Add flour, carefully mix some more. Make sure all the flour is thoroughly mixed with no chunks. Add milk. Keep adding milk until consistency of the dough is like thick sour cream. If you want thinner waffles – add a bit more milk to make the dough a bit more flowy.

By the time your done with the batter, your waffle maker (or ice cream cone maker) should be warmed up. Spread a small piece of butter on the waffle maker before starting making the waffles. Put a table spoon of dough into the waffle maker and close it. Start checking the color in about a minute by opening the waffle maker. When the color is dark tan, the waffle is ready – take it off the waffle maker and roll it up while it’s hot.

Repeat until all the batter is gone. Your waffles are ready! icon smile Rolled Waffles (Вафельные трубочки)

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Okroshka

by Masha on January 30, 2010

4 hard-boiled eggs, chopped

4 tablespoons sour cream

6 slices cold boiled meat cut in thin strips

4 green onions, chopped

12 radishes, chopped

12 radishes, chopped

1 tablespoon prepared mustard

Sugar

Salt

Mix ingredients thoroughly. Chill. Serve with kvas or beer. Add sour cream if desired.

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Russian Cole Slaw

by Masha on January 30, 2010

1 medium cabbage

2 medium apples

2 medium carrots

1 small onion

Mayonnaise

1 1/4 teaspoons sugar

1/2 cup sour cream

Shred cabbage. Dice apples. Grate carrots. Slice onion. Combine and moisten with mayonnaise. Add sugar and sour cream. Mix thoroughly.

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Mushroom, Bean and Barley Soup

by Masha on January 30, 2010

1/2 pound mushrooms

2 onions

1 tablespoon table fat

Soup greens

Soup bones

1 bay leaf

1/2 cup lima beans (soaked overnight)

1 large tomato, chopped

2 quarts water

Salt and pepper

1/4 cup barley, washed

Slice mushrooms and onions; saute in table fat. Add remaining ingredients except barley. Simmer 1 hour. Add barley; simmer another hour.

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Yellow Pea Soup

by Masha on January 30, 2010

 1 pound dried yellow peas

8 cups water

2 onions

2 large carrots

2 stalks celery

2 springs parsley

Drippings

Salt and pepper

1/2 tablespoon flour

2 dill pickles

Soak peas in 8 cups water until they swell. Cook in same water; add vegetable and drippings; boil until tender. When tender, add seasoning and flour, rub through a sieve, and simmer 10 minutes. Dice pickles; add. Serve with fried croutons.

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Shchi (Sauerkraut Soup)

by Masha on January 30, 2010

 1 onion, chopped

Butter or table fat

Flour

1 tablespoon tomato puree

1 1/2 pounds sauerkraut

8 cups meat or mushroom stock

Sour cream if desired

Brown chopped onion in fat. Stir in flour. Add tomato puree. Add sauerkraut. Cover and simmer very slowly. Add meat or mushroom stock. Simmer 2 hours or until wanted. If meat is used, serve separately, cut in small pieces. Sour cream if desired is served separately. Shchi goes well with buckwheat porridge. Serves 6.

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Sorrel Soup (Shchaveleviy)

by Masha on January 30, 2010

1 pound shchav (sorrel)

2 teaspoons salt

1 pinch pepper

1 quart boiling water

2 eggs

Wash sorrel thoroughly and chop well. Add 1 teaspoon salt and boiling water. Boil 5 minutes. Beat two eggs, and 1 teaspoon salt to the eggs. Pour 2 cups of the hot sorrel mixture into the cold beaten eggs, stirring constantly until well mixed. Pour the egg mixture back into the remainder of the sorrel mixture and cool. Serve cold with sour cream. May also be served with hot boiled potatoes. Serves 4 to 6.

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Borsch

by Masha on January 30, 2010

Russian soup is an all-embracing subject. Volumes could be written on it. But for any woman it is enough to know that a large bowl of borshch or nearly any other Russian soup will provide more hearty food for less points than almost any other one-dish meal; particularly when served with little pastries – called pirozhki – filled with cabbage, left-over meats, meat specialties, fish or eggs.

1 pound soup meat

5 cups water

Soup greens

1 onion sliced

Salt and pepper

5 beets

1/2 tablespoon vinegar

2 tablespoons butter or table fat

1/2 tablespoon flour

1 cup strained canned or chopped fresh tomatoes

Sour cream

Wash meat; place in large pot with 5 cups boiling water, soup greens, sliced onion, salt and pepper to taste. Simmer until meat is tender. Peel and cube beets, put in separate pot, add vinegar and butter or fat, cover with water and cook until tender. Add flour to beets, mix well, then add to strained meat stock. Add tomatoes and boil for 10 minutes. Serve 1 tablespoon sour cream with each portion. Serves 4 to 6.

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Mashed Potatoes

by Masha on January 30, 2010

 1 pound potatoes

Butter

Milk

Salt

Boil water. Add potatoes and salt. When the potatoes are cooked, pour out the water, add butter and milk and mash the potatoes.

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Buckwheat Porridge

January 30, 2010

  1 1/2 cups buckwheat (grains) 1 teaspoon salt 2 cups boiling water Cook buckwheat in greased frying pan until brown, about 2 or 3 minutes, stirring constantly to prevent scorching. Stir into boiling salted water and cook in top of double boiler 2 1/2 hours. When done the individual grains of buckwheat will separate [...]

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Pakha (Russian Easter Dessert)

January 30, 2010

  3/4 pounds dry cottage cheese 1/2 cup sour cream 1/2 cup butter or margarine 1 cup chopped nut meats 3/4 cup candied orange peel 1/2 cup raisins Sieve the cheese if lumpy. Blend all ingredients together. Line a turk’s head or other mold with muslin. Fill and put a weight on top. Let set [...]

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Gogl-Mogl

January 30, 2010

2 egg yolks 6 teaspoons of sugar 1 teaspoon rum or cognac Add sugar to egg yolks and whip until thick and lemon-colored. Add rum or cognac and serve. Individual serving. Share This! Hide Sites

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Cottage Cheese Patties (Syrniki)

January 30, 2010

1 pound cottage cheese 2 eggs 3 tablespoons flour 1 tablespoon sour cream Salt Butter or table fat Additional sour cream Sugar Rub drained cottage cheese through sieve. Mix with slightly beaten eggs, flour, 1 tablespoon sour cream, add a little salt. Shape into round, flat discs about 2 inches in diameter. Brown slowly in [...]

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Blintzes (Crepes, Blinchiki)

January 30, 2010

Fruits are important in Russian desserts. Cherries, gooseberries, plums, grapes and the abundant apple are favorites stewed or in puddings, blintzes, and cakes. Fruit preserves go into pastries, so do nuts, cottage cheese – a popular dairy product with us – appears in many desserts. So do sour cream and even humble rye bread. 2 [...]

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