Russian Recipes(3).
Borscht
Garnish this classic Russian soup with sour cream.
Serves 4-6
1 1/2 Tablespoons Oil
1 medium Onion, grated
2 teaspoons Garlic, minced
1/4 cup Celery, minced
1 1/2 cups Cabbage, finely chopped
2 medium Potatoes, peeled and grated
16 ounce Beets, pickled
3 cups Beef broth
2 Tablespoons Red wine vinegar
Salt and pepper to taste
Heat the oil in a heavy soup pot over medium flame. Add the
onion, celery, potatoes, garlic, and cabbage. Cook until
just soft. Add the remaining ingredients. Reduce the heat
to a simmer. Cook for 30 minutes. Carefully puree the soup
in a food processor. Return to the pot and simmer 15
minutes longer. Serve warm.
Charlotte Russe
It's time to rediscover this classic dessert.
Serves 4
1/4 cup Water
1 envelope Unflavored gelatin
1/2 cup Milk
1/2 cup Sugar
1 1/2 teaspoon Vanilla
1 cup Cream
Ladyfingers or sliced sponge cake
Add the water to a saucepan. Sprinkle on the gelatin. Allow
to rest for 5 minutes. Whisk in the milk and sugar. Over
low heat, heat the mixture, stirring constantly, until it
begins to thicken. Remove from the heat and add the
vanilla. Chill. Whip until firm peaks form. In a separate
bowl, whip the cream until firm peaks form. Fold the two
mixtures until blended. Line a 1 1/2 quart dish with the
ladyfingers (bottom and sides). Pour in the mixture. Chill
well. Unmold or serve with a spoon.
Russian Dressing
This popular dressing from the 1950's is making a comeback.
It is traditionally used on the famous Reuben sandwich.
Makes about 1 1/2 cups
1 cup Mayonnaise
1/2 cup Chili sauce (prepared)
1/2 teaspoon Onion, minced
1/2 teaspoon Horseradish
1/8 teaspoon Paprika
Mix all ingredients well. Refrigerate. Serve over mixed
green salads or on sandwiches.
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