Places to get Russian food…
From the category archives:
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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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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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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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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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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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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