By Gregory Plotkin, Rita Plotkin
Introduces the cooking and foodstuff behavior of the Soviet Union, together with such recipes as borscht, fowl kiev, and pork stroganoff, and offers short info 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
Pour dressing over vegetables and mix well. Garnish with chopped parsley or dill. Preparation time: 30 to 35 minutes Cooking time: 25 to 35 minutes Serves 6 to 8 43 Stuffed Pastries/ Pirozhki This traditional Russian dish can be served with the zakuski or as a main course. Pirozhki also make a favorite holiday treat. Filling: 4 tbsp. sunflower oil 3 medium onions, peeled and chopped 1¥ lb. lean ground beef* 1 tsp. salt ∏ tsp. pepper Dough: 2 c. all-purpose flour ∏ tsp. salt 1 egg ¥ to æ c. water or skim milk melted butter (optional) 1.
Place fruit in a large kettle and add 6 c. water. Bring to a boil over high heat. 3. 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.
Raspberries (fresh or frozen and thawed)* ¥ c. cornstarch 8¥ c. water 1 c. sugar whipped cream or nondairy topping 1. If using fresh raspberries, wash in cold water and drain well. Place raspberries in a large bowl and crush well with the back of a spoon. Set aside. 2. In a small bowl, combine cornstarch with ¥ c. water and stir until cornstarch is completely dissolved. Set aside. 3. In a large saucepan, combine sugar and remaining 8 c. water and stir well. Bring to a boil over high heat, stirring occasionally.