August 4th, 2007 | Condiments, GAPS/SCD, Gluten Free, Grain-Free, Medicinal, Recipes, Vegetarian, beet, GAPS, jam, jelly, preserves, Russia, specialties
- 1 pound beets
- 1 inch ginger root
- almonds or hazelnuts, sliced
Wash, peel and cut beets into ½ inch slices. Cook and drain.
Add one cup of honey for each cup of beets and cook until thick.
Flavor with ginger root and serve cold with nuts.
August 4th, 2007 | Bakery, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Sweets, Vegetarian, apple, applesauce, baking, easy, GAPS, recipe, Russia, souffle, specialities
A very simple light and fluffy dish.
Add honey to apple sauce, or if it is sweet enough leave it out. Beat egg whites until stiff and dry. Fold into apple sauce.
August 4th, 2007 | Breakfast, Dairy, Fermentation, GAPS/SCD, Gluten Free, Grain-Free, Recipes, Vegetarian, afternoon tea, Breakfast, cream cheese, quark, Russia, specialties
Tvorozhniki a Russian treat. This recipe was discovered in an out of print community cook book and can be eaten for breakfast or afternoon tea.
- 1 pound cottage cheese or quark
- 1 T lemon juice
- 2 T sour cream
- 2 eggs, well beaten
- ½ t grated lemon rind
- 3 T almond flour
Cottage cheese must be very dry. Place in sieve or colander, covered with weighted plate; stand in cool place several hours.
Rub cheese through sieve, add lemon juice, sugar, sour cream, well-beaten eggs, and lemon rind. Add salt if cheese was not salted.
Mix thoroughly and add flour slowly by tablespoonfuls. If cheese is not very dry, all 4T may be needed. If cheese is dry, 2-3 T may be sufficient. Mixture must be smooth and thick.
Cool in fridge ½ hour. Drop mixture by spoonfuls onto floured board. Form flattened round cakes 2 inches in diameter and ½ inch thick.
Fry in fat on both sides until golden brown. Serve with sour cream and honey.
Recipe by E. H. Eberhardt
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.