Презентация Russian Quisine
презентация к уроку

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Russian Cuisine C o o k i n g f o r P l e a s u r e

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Every country has its traditional cuisine. Russian traditional cuisine is famous all over the world. Cooking for pleasure is Russian favourite hobby and pastime.

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Let’s start with the appetizers. The most famous Russian appetizers are : Vinaigrette, Russian Holodets Herring under the fur-coat

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Ingredients 3 medium beets (or 2 (14.5 oz ) cans of beets, drained) 3 medium potatoes 3 medium carrots ½ cup sauerkraut, drained 3 medium pickles 2 Tbsp Sunflower or Olive Oil 1 Tbsp Vinegar 1 small onion, finely chopped (about ½ cup) Russian Vinaigrette Recipe with Beets and Sauerkraut

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Instructions In a medium pot, boil beets for 1 hour or until it can easily be pierced with a knife. Don’t overcook potatoes! In a separate pot, boil potatoes and carrots about 30 minutes or until a knife goes smoothly through the potatoes. Drain the vegetables and refrigerate or let them stand until they cool to room temp (or cooler). Peel the skins from the potatoes, beets and carrots, than dice pickles, beets, potatoes, carrots & finely dice onion. Place diced beets in a separate bowl. Mix beets with 1st Tbsp of Sunflower Oil separately, so that beets coloring will not get on the other ingredients as much. Mix together beets and the rest of ingredients with the 2nd Tbsp of Sunflower or Olive oil and 1 Tbsp of vinegar. If desired, add more sauerkraut or pickles to taste. Refrigerate until ready to use.

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Russian Holodets Meat Jelly Recipe Holodets Ingredients : 2 lbs pig, cow or chicken feet (or use chicken legs as an alternative) 1 lb boneless meat (any kind of meat, for example chicken thighs) Water 1 onion, peeled 2 tsp salt 1/8 tsp pepper 2 bay leaves Clear gelatin (you need it ONLY if using chicken legs) Russian Holodets

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Put all the meat, whole onion, salt and pepper in a large pot. Reduce heat to simmer, cover and simmer for 3 hours. Add the bay leaves and simmer for 20 minutes. Remove all the meat from the pot. Discard the onion and bay leaves. Pull the meat away from the bones and discard the bones. Chop all the meat and put on the bottom of an 8×12 dish Strain the cooking liquid through the cheesecloth. Pour the liquid over the chopped meat. Refrigerate the dish with Holodets overnight. Cut Holodets into squares and serve with horseradish or mustard. Instructions How To Make Russian Holodets :

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Russian cuisine is presented by famous kinds of soup: Borsch Ukha Okroshka

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Borsch How to make borsch: 1. Boil the beef stock for at least 1.5 hours, strain the broth through clothing, separate the meat from the bone and carve it. 2. Peel the raw beet root, cut it in thin two-inch strips and stew for half an hour. 3. Add cubed potatoes in the boiling broth. Add the stewed beet when the broth begins to boil again. Add bay leaf. 4. Cut the carrot the same way as the beet root, fry it all over and add into borsch. 5. Slice the onion, fry on both sides, add tomato paste. Mix everything and fry for some more time. 6. Take the fried onion off the stove and add mashed garlic. 7. Shred the cabbage finely and add (but not much) into borsch when the potato is almost cooked. 8. Cover the saucepan and boil borshch for 5 minutes. Then add fried onion with garlic and seasonings. Mix everything. 9. Cover borsch and cook for 3 more minutes. Then add cut verdure. 10. Take borsch off the stove and leave uncovered. Ingredients 4 qt. water 14 oz. beef stock 1 small head of cabbage 5 large potatoes 1 large carrot 1 med. beet root 1 med. onion 1 bay leaf 2 tablespoons tomato paste 3-5 cloves garlic verdure (parsley, dill, etc.) sour cream

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Ukha Ingredients: 4 cups Water 2 Potatoes (cubed) 1 Onion (chopped) 1 bunch fresh Parsley (chopped) 4 ounces Cod Fillets (cubed) 1 Lemon (juiced) Salt (to taste) Pepper (to taste) How to make Ukha : Pour water in a large saucepan and boil it over high heat. Add potatoes, onion and parsley. Cook the vegetables for 10 to 15 minutes. Add fish and cook for another 10 minutes. Add lemon juice, salt and pepper. Serve hot.

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Okroshka How to make okroshka : Cut spring onions, parsley and dill into the bowl and mash everything. Slice radish and cucumber, add to the bowl. Cut 5 boiled potatoes in squares and add them to the bowl. Mash the remaining potato and add it as well (it will give some thickness to the soup). Cut eggs and sausage in squares and add to everything. Add kefir or yogurt drink until desired consistency (I like it to be rather watery). Add salt and squeeze some lemon. Okroshka is ready. Put it into the fridge for 15-20 minutes, and then enjoy! Ingredients Spring onion Dill Parsley 1 Cucumber 6 boiled potatoes 5 boiled eggs 1 lbs (500g) of sausage or boiled meat 1-2 bunches of radish Kefir Lemon Salt

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The traditional Russian courses are pelmeni а nd vareniki

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Pelmeni Ingredients: 2 cups Flour 1 cup Milk 2 tsp Salt 1 tbsp Vegetable Oil 3 Eggs 250 g Beef 250 g Pork 1 Onion (chopped finely) ½ tsp Pepper How to make pelmeni : Add Grind beef and pork together into a fine paste. Transfer into a large mixing bowl. Add onion, salt, pepper, and some milk. Blend well and keep aside. Combine eggs with milk and flour. Add oil and salt. Knead into smooth, soft and elastic dough. Divide the dough into small balls and roll each into circles (1/16 inch thick). Place 1 tbsp of the beef-pork filling on the circle and cover with another one. Boil water with salt in a medium-sized pot and place each in the boiling water in small batches. Boil for 20 minutes, stirring occasionally. Remove from water and serve with butter.

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Vareniki You will need: Wheat flour 2 cups Chicken egg 1 PC Water 0. 5 cups Sweet cherries 2 cups Sugar 0. 5 cups Salt 0. 5 H. L. How to make vareniki : Cherry rinse well. Remove the seeds. Cover with sugar and set aside. From flour, eggs, water and salt and knead elastic, elastic dough. Cover with a clean cloth and leave for 30 minutes. Formed from cherry juice pour into a separate bowl, boil. Cherries, sprinkle with flour (2 tbsp ) and stir. Work surface and sprinkle with flour, put the dough and roll out into a thin layer. A glass to cut out circles. On each circle of dough to put a few berries. Edge stung, to shape dumplings. The dumplings cook in boiling salted water for 4-5 minutes or until they float. The finished dumplings remove with a slotted spoon to a serving dish, top with cherry juice. Serve hot.

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The traditional Russian beverages are, morse kvass and kissel The number of recipes is really great!

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Russian spirit is reflected in the traditional food style which is hospitality combined with artistry skill.

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Created by Sverlikova Irina Alexandrovna Music: Shenderyov . Derevensky vals