August 4th, 2007 | Recipes, Soups, Sweets, Vegetarian, desert, fruit, Russia, soup, specialties
- 3 c dried prunes
- 1 c pearl barley
- 1 c raisins
- 2 sticks cinnamon
- brown sugar
- cornstarch or arrowroot
- 1 t cut lemon peel
- 1 ½ T lemon juice
Cover prunes with cold water and let stand overnight.
Wash pearl barley, cover with cold water and stand overnight.
Add raisins to prunes and add more cold water if necessary. Cover and simmer until partly done, then add barley, cinnamon and brown sugar to taste. Continue to simmer.
Thicken with cornstarch or arrowroot, using just enough so that soup when chilled will have the consistency of jellied consomme.
Add lemon peel and lemon juice. Chill.
To serve Fruit Soup hot:
Omit thickening and add a little buttermilk before serving. Do not boil after buttermilk is added.
This is Helena, Baronese de Polenzska’s recipe.
August 4th, 2007 | Medicinal, Recipes, Soups, Vegetarian, herbs, Russia, sorrel, soup, specialties, summer
Green Shchi a summer soup in Russia, packed full of vitamins and nutrients.
- 1 pound sorrel
- 1 ½ T butter
- 1 pound spinach
- 6 c stock
- 1 T flour
- ½ c sour cream
- salt and pepper
Pick over and wash sorrel, shake off water; chop fine. Saute in ½ T butter. Mash through colander.
Wash spinach thoroughly. Cook in boiling salted water. Drain. Mash through colander. Combine with sorrel and dilute with stock.
Cream butter with flour. Add ½ c boiling stock. Add mixture to soup; bring to boil. Good served cold.
Just before serving, blend in ½ c sour cream. Serve with dry toast.
August 4th, 2007 | Basics, Fermentation, Recipes, Salads, dressing, live culture, salad, specialties, techniques
- 2 hard boiled eggs
- ½ c smetana (sour cream)
- ¼ t salt
Rub the eggs through a sieve and mix with sour cream. Add salt and pepper.
If a thinner dressing is desired, add a little cream.
August 4th, 2007 | GAPS/SCD, Recipes, Sauces, GAPS, garlic, onions, sauce, specialties, walnut
- ½ c shelled walnuts
- 1 clove garlic
- ½ c vinegar
- ½ c chopped green onions
- 2 T chopped parsley
- pinch cayenne
Crush walnuts and garlic together. Add salt, pepper and onions. Mix with vinegar and parsley.
Serve with fish, poultry or vegetables.
August 4th, 2007 | Basics, Dairy, Fermentation, Recipes, Sauces, Vegetarian, live culture, Russia, sauce, smetana, sour cream, specialties
Smetana Sauce (sour cream)
- ½ c sour cream (smetana)
- 2 T butter
- 1 T flour
- ½ c beef or veg stock
Make a roux of the butter, flour and salt. Add the stock gradually. Add the sour cream and mix well. Cook for about 5-10 minutes.
Sauce may be served with meats, vegetables or fish.
August 4th, 2007 | Dairy, Recipes, Dairy, dumplings, Russia, specialties
Mix cream cheese with a tablespoon of butter. Add flour, beaten eggs and ½ t of salt. Combine all ingredients until smooth and put mixture on a floured board.
Form into a flat strip about an inch thick. Cut into narrow slices and drop into boiling salted water.
Simmer until dumplings rise to the top. Do not cook too quickly or they may fall apart. Remove from water with slotted spoon. Serve with melted butter poured over them.
August 4th, 2007 | Recipes, Sweets, Christmas, desert, Holiday Season, pudding, Russia, specialties
From Russia, this is a traditional sweet pudding that is served at Christmastime.
- 2 c cracked wheat
- ½ c sugar
- ½ c honey
- ½ c chopped walnuts
- ¼ c poppy seeds
Rinse wheat. Cook in water until done, about ¾ of an hour. Add water during cooking if necessary. Stir during cooking so that wheat will not stick to bottom of pan.
Pour some boiling water over poppy seeds to wash them, simmer them for about 10 minutes in a covered pot. Drain off any remaining water. Mix with wheat, honey, sugar and nuts.
August 4th, 2007 | Bakery, Breakfast, Dairy, Recipes, cake, desert, Easter, fruit, Russia, specialties, traditional
Traditional Russian Orthodox Easter Cake
- 2 ½ lbs ricotta
- 1 c butter
- 1 c whipping cream
- 2 eggs
- 1 ½ c fine sugar
- 1 c glazed fruit
- 1 c golden raisins
- ½ c blanched almonds
- 1 ½ t vanilla
Have all ingredients room temperature. Break ricotta into small pieces. Add alternately butter and heavy cream to cheese and beat with a wooden spoon until soft and smooth.
Beat together eggs and sugar until very light. Add to cheese mixture gradually and beat until smooth. Beat in vanilla. Add all but ¼ c glazed fruit and ¼ c raisins which will be used for decoration later.
August 4th, 2007 | Bakery, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Sweets, Vegetarian, desert, eggs, GAPS, honey, local
Use the best raw honey and farm raised chicken eggs you can find and this simple recipe will blow your mind.
Separate the eggs. Mix the honey and egg yolks in a sauce pan and simmer over a low heat stirring constantly until this mixture thickens. Remove from heat and cool. Beat egg whites until stiff and fold into honey mixture. Pour into individual serving dishes and chill.
August 4th, 2007 | Beans & Grains, Dairy, Recipes, Vegetarian, Bakery, buckwheat, Dairy, grain, kasha, Russia
- 1 c buckwheat
- 2 c milk
- 8 oz cream cheese
- 2 eggs
- 1 c sour cream
- 2 T butter
- 1 T bread crumbs
Heat milk, stir in buckwheat and cook until it thickens. Add cream cheese, eggs and salt. Put in a greased baking dish and sprinkle with bread crumbs. Brush top with sour cream and melted butter. Bake at 350 degrees until brown crust has formed on top (about 45 minutes). Slice and serve with melted butter and sour cream.