By Gregory Plotkin, Rita Plotkin
Introduces the cooking and nutrition conduct of the Soviet Union, together with such recipes as borscht, chook kiev, and pork stroganoff, and gives short details at the geography and heritage of the rustic.
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Extra info for Cooking the Russian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Water with bouillon cubes) and bring to a boil. Reduce heat to medium and use a ladle or spoon to skim off foam that forms on surface. Cook for 20 to 25 minutes, or until vegetables are soft. 3. Remove vegetables from Dutch oven with tongs. Discard onion and set carrot and beets aside to cool. 4. Peel potatoes and cut into quarters. Slice cabbage and green pepper into strips. Peel and slice raw carrot. 5. Add potatoes, cabbage, green pepper, raw carrot, parsley, salt, and remaining 1 c. broth or water.
Reduce heat to low, add ¥ c. sugar, and stir. Cover and simmer for 20 to 25 minutes. 4. Depending on the combination of fruits you have used, you may want to add more sugar. ) 5. Add cinnamon stick and nutmeg and stir well. Simmer for another 10 minutes. 6. Remove cinnamon stick. Serve hot, or chill and serve cold. *You may use a single type of fruit or an assortment of fruit for kompot. Apples, pears, plums, and berries are all delicious choices. M. It is usually the lightest meal of the day and sometimes consists of just one dish.
Spoon yogurt into the filter and place in the refrigerator. Allow the liquid to drip into the jar until yogurt is the consistency of sour cream. 41 42 Beet Salad/ Vinegret Vinegret is an old Russian recipe that is easy and inexpensive to prepare and very nutritious. Salad: 3 medium beets 6 medium potatoes 3 medium carrots, peeled and chopped into short sticks 6 dill pickles 1 medium onion, peeled ¥ c. sauerkraut (optional) Dressing: ∂ c. olive oil 2 tbsp. red wine vinegar 1 tsp. dry mustard ø tsp.