CAHM 167 Russian Cuisine 4/24
Jozseph Schultz mwatch@cruzio.com

Marinovannye Griby
Serving Size: 10
3 tablespoons oil
1 1/2 pounds mushroom button
2 teaspoons salt
2 tablespoons garlic
1 cup red wine vinegar
1/8 teaspoon clove ground
1 each bay leaf

1. Slowly sweat and barely brown mushrooms in oil with salt.
2. Add garlic, don't quite brown.
3. Add vinegar, clove, bay leaf and marinate in refrigerator, preferably at least a week.
4. Drain and serve.

Beef Stroganov
Serving Size: 10
2 tablespoons mustard
2 tablespoons sugar
4 teaspoons salt
2 tablespoons hot water
4 tablespoons oil
8 cups onion thinly sliced
1 pound mushroom thinly sliced
4 pounds tri-tip
1 teaspoon black pepper to taste
1 pint sour cream

1. Cut meat across grain 1/4X1/4X2. Mix dry mustard, sugar and salt with hot water.
2. Wok onions and mushrooms in 2 tablespoons oil gently, gently. Reserve.
3. Wok beef hard in batches in remaining oil until brown, transferring to mushroom mix when done.
4. Add salt, pepper, mustard and sour cream. Heat briefly, adjust seasoning
Serve with straw potatoes.

Kartoplia Solimkoi Straw Potatoes
Serving Size: 10
4 pounds baking potatoes
1 quart oil
2 teaspoons salt to taste

1. Peel and cut potatoes into 1/8X1/8 straws. Soak in ice water at least 10 minutes.
2. Drain and dry thoroughly. Fry twice, once just before serving. Salt
Borsch Ukraïnsky
Serving Size: 10
1 pound brisket
6 pounds beef bones
1 large onion
1 large carrot
1/2 cup celery leaves
1/2 cup parsley
2 each bay leaf
1 tablespoon salt
12 cups water
4 tablespoons butter
1 1/2 cups onion
1 tablespoon garlic
1 1/2 pounds beets peeled & grated
1 cup celeriac peeled & grated
1 cup parsnip peeled & grated
1/2 teaspoon sugar
2 tablespoons red wine vinegar
1 pound red potatoes
1 1/2 pounds cabbage
2 cups tomato canned
4 tablespoons parsley
1 cup sour cream

1. Boil or pressure cook brisket, bones, onion, carrot, celery, parsley, bay, salt. Skim scum as necessary. Simmer a couple hours or longer until brisket is tender. Drain, reserving and dicing brisket.
2. Brown gently diced onion and garlic in butter. Add everything else except parsley and sour cream.
3. Adjust seasoning. Serve with parsley and sour cream.

Chikhirtma
Serving Size: 10
4 pounds chicken
2 cups onion
1/2 teaspoon saffron
4 each eggs
1/2 cup lemon juice
3 tablespoons cilantro
1/2 teaspoon salt to taste
1. Cover chicken with water, bring to a boil, skim scum.
2. Add saffron, simmer 1 hour or so. Bone and skin chicken, sliver meat.
3. Whisk eggs in small bowl. Whisk into soup carefully, tempering first.
4. Add lemon, adjust salt, garnish with cilantro. Meat can be served in soup or separately.
Dessert Varenyky
Serving Size: 10
4 cups flour
2 each egg
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 pound cottage cheese large curd
2 tablespoons sugar to taste
1 each egg yolk
1 tablespoon butter melted
1/2 teaspoon salt
1 cup sour cream
1 1/2 cups cherries canned, drained
1/3 cup sugar
1 pint blueberries thawed
4 tablespoons sugar
1 tablespoon lemon juice to taste

1. Mix flour, egg, milk, first sugar and salt into dough in food processor or mixer. Let rest 1/2 hour.
2.Filling #1: Food mill cottage cheese. Mix with sugar, yolk, melted butter, salt and sour cream.
3. Filling #2: Mix cherries (reserving juice) with sugar.
4. Filling #3: Mix blueberries, sugar and lemon juice.
3. Roll dough 1/8 inch thick. Cut 3 1/2 inch rounds. Brush with beaten eggwhites. Stuff with a tablespoon cheese filling or teaspoon of fruit fillings, sealing well. Cover with towel until ready to boil.
4. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover cheese varenyky with melted butter and serve with sour cream. Fruit varenyky are served in cherry or blueberry juice.

Pochki v Madere
Serving Size: 10
2 pounds veal kidney sub. chicken liver
1/2 cup flour
4 tablespoons butter
1 1/2 cups madeira
1/2 cup sour cream
1 teaspoon salt to taste
1/4 teaspoon black pepper

1. Dust trimmed kidney slices in flour. Brown in butter. Reserve.
2. De-glaze pan with madeira. Marsala will work fine. Concentrate to aprox. 3/4 cup.
3. Whisk in sour cream. Add kidneys for a minute to re-heat. Adjust seasoning.

Kotlety Posharskie
Serving Size: 12
8 ounces bread
1/2 cup milk
4 pounds chicken breast boned&skinned
1/2 pound butter softened
1 1/2 teaspoons salt
1/2 teaspoon white pepper
4 cups bread crumbs freshly ground
1 cup ghee

1. Soak crustless bread in milk 15 minutes, drain.
2. Grind chicken fine in meat grinder twice. Grind again with soaked bread.
3. Beat in softened butter, salt, and pepper until smooth.
4. Keeping fingers wet, shape into 12 oval patties 1 1/2 inches thick. Coat patties thickly in bread crumbs.
5. Fry in most of the ghee about 5 minutes per side until done. Garnish with remaining ghee.


Kasha
Serving Size: 18
2 large onion cut in 1/4-inch dice
3 each egg
3/4 quart kasha
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 quarts chicken stock boiling

2. Melt the butter in a large nonstick skillet over medium-high heat. Add the onions, and sauté until slightly browned, 5 minutes, shaking the pan constantly.
4. Stir the kasha into the onion mixture and cook, stirring constantly, over very low heat for 2 minutes. Add the egg, salt, pepper, and continue stirring a minute or so. Add boiling broth. Stir, cover, and cook over very low heat until all the liquid is absorbed, 12 to 15 minutes.
5. Remove the kasha from the heat and fluff it with a fork. Adjust the seasonings and let rest, partially covered, for about 10 minutes. Fluff with the fork again to separate the grains. Serve immediately.


Medivnyk Chai Cake
Serving Size: 10
1 1/2 cups jozseph's chai
2 teaspoons baking soda
8 tablespoons butter
1 cup brown sugar
6 each egg yolk
4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup raisins
1 cup walnuts finely chopped
6 each egg white
4 tablespoons butter

1. Preheat oven to 325. Butter 10 inch springform pan heavily, lining with parchment paper.
2.Cream butter and sugar. Add chai, soda, and yolks. Mix almost all the flour with salt, baking powder and beat into yolk mixture. Toss rest of flour with raisins, currants, and walnuts and fold into mixture.
3. Fold stiffly beaten eggwhites into batter. Bake until done. Cool on rack.

Pashtet Russian Chopped Liver
Serving Size: 10
1/2 cup oil
1 1/2 pounds liver
3 tablespoons butter
1 large carrot scraped & chopped
2 cups onion
2 tablespoons parsley
1 teaspoon salt to taste
1/4 teaspoon black pepper to taste
1/8 teaspoon nutmeg
8 tablespoons butter
4 each hard-boiled egg

1. Brown 1/2 inch liver cubes in oil.
2. Gently wok onion and carrot in first butter.
3. Food process with parsley, salt, pepper, nutmeg and second butter.
4. Food mill mixture.
5. Cover and chill thoroughly in greased mold.
6. Unmold and garnish with eggs.
This can be done with mushrooms instead of liver. Brown slices slowly and thoroughly before pureeing. Add some kalamata olives to give a little bitter edge to it.


Pirozhki
2 tablespoons oil
1 medium onion
1 pound ground beef
1 teaspoon dill
1 tablespoon garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 pound flour
1/2 pound butter
1/4 cup ghee
1 teaspoon salt
1/4 cup ice water as needed
1 each egg mixed with 2 tablespoons water
1. Brown onions in oil. Add beef, garlic, salt, black pepper and wok until lightly brown.
2. Add dill and paprika. Adjust seasoning. Chill mixture.
3. Cut butter into flour and salt. Add ghee and just enough icewater to hold to hold mixture together. Knead briefly. Let dough rest 1/2 hour in refrigerator.
4. Roll 3/16 inch thick. Cut 4 inch circles. Fill with tablespoon filling, fold into half rounds and crimp edges well.
5. Deep-fry until golden or brush with egg/water and bake at 400 degrees until golden, about 12 minutes.
In the Ukraine, the dough could be a yeast dough with milk, melted butter and eggs.

Salat Olivier
Serving Size: 10
2 pounds chicken cooked, boned &chill
6 each hard-boiled egg
1/2 pound red potatoes
2 cups peas
3/4 cup mayonnaise
1/2 cup sour cream
2 tablespoons capers
1 tablespoon fresh dill
1 each tomato
1 head bibb lettuce
1 large shallot
1/8 teaspoon white pepper
1/2 cup dill pickles
12 each green olive
1. Toss chicken shreds or strips with pickles, boiled&chilled&sliced potatoes, half the diced eggs, boiled&chilled peas, salt, pepper and half the mayo&sour cream.
2. Line plate with lettuce leaves. Mound chicken mixture. Decorate with sliced eggs, olives, peeled&seeded tomato strips, capers, rest of the mayo&sour cream, and dill.
Boiled diced beets are also traditional additions.
Varenyky z Kvashenoiu Kapustoiu
8 tablespoons butter
2 pounds sauerkraut rinsed,drained,chop
2 cups onion finely chopped
1/2 teaspoon sugar
1/2 teaspoon salt to taste
4 tablespoons sour cream
1/2 cup butter melted
1 cup sour cream
4 cups flour
2 each egg
1 cup milk
1 1/2 teaspoons salt
1. Mix flour, egg, milk, and salt into dough in food processor or mixer. Let rest 1/2 hour.
2. Gently sauté sauerkraut and onion separately. Combine into filling with 4 tablespoons sour cream.
3. Roll dough 1/8 inch thick. Stuff 3 1/2 inch rounds with a tablespoon filling, sealing well. Cover with towel until ready to boil.
4. Boil in batches in gallon salted water 8 to 10 minutes until they float. Drain, cover with melted butter and serve with sour cream.

uiuiyuiyyRomovaia Baba
2 tablespoons yeast
1/3 cup sugar
1 cup milk warmed
1 teaspoon salt
4 cups flour sifted
8 each egg warmed
3/4 pound butter
1/2 cup currants
1/4 cup golden raisins
2 cups sugar
1 1/2 cups water
1 cup rum
2 cups confectioner's sugar
1/4 cup water
2 teaspoons lemon juice
1. Mix yeast, sugar, warm milk, salt, eggs and most of the flour into a very soft dough in mixer with dough hook. Add remainder of flour and knead about 5 minutes. Cover and let rise until doubled. Knead in butter a little at a time, then currants and raisins.
2. Butter bundt or kugelhopf pan heavily. Pat dough in. Cover and let rise until double.
3. Bake in 400 degree oven 10 minutes, then lower temperature to 350 degrees and bake another 35 minutes or so. Remove from oven, cover loosely with towel to prevent collapse for 5 minutes, then unmold in somewhat deep serving platter.
4. Boil sugar and water until it coats a spoon. Add rum. Cool to warm. Spoon syrup over cake. Drizzle confectioner's sugar mixed with water and lemon juice over top.

Russian Black Bread
Serving Size: 12
Preparation Time: 3:20
2 cups beer dark
1 1/2 cups kefir drain&use whey only
2 tablespoons butter
4 tablespoons molasses
2 tablespoons active dry yeast
2 tablespoons caraway seed ground
4 cups whole-wheat flour
4 cups rye flour
2 tablespoons postum, dry powder
1 teaspoon salt
1/2 cup water
1 tablespoon cornstarch

1. Warm the beer, kefir, molasses, and butter. Stir in yeast, caraway seed and 2 cups of flour, or enough to form a thick batter. Stir well; let stand 20 minutes.

2. Stir batter down, then add rye flour, grain coffee, and salt to form a thick dough. Lightly flour a counter or breadboard and turn dough onto board. Knead until smooth and elastic (5 to 10 minutes). Or use mixer. Lightly oil a mixing bowl and put kneaded dough into it. Cover with a dish towel and let rise for 40 minutes.

3. Punch down dough; cover again and let rise 30 minutes. Preheat oven to 350 degrees F. Form dough into 2 large loaves. Let rise until almost doubled.
4. Cook starch in water. Brush on loaves.

4. Bake until loaf sounds hollow when tapped and comes easily out of pan (30 to 40 minutes). Let cool before slicing.

Makes 2 large loaf.