Chop 2 shallots with a little parsley and cook in hot water. Add 2
tablespoonfuls of caviare and a teaspoonful of lemon-juice; season to
taste. Beat 4 eggs with 1 tablespoonful of cream, salt and pepper, and
fry in an omelet-pan with hot butter until done. Put the mixture in
the centre; turn in the ends and serve at [...]
Continue Reading Russian omelet recipe
Tags: recipe, Russian egg
Boil till perfectly tender; let them be quite dry, and press them
through a cullender, or mash and beat them well with a fork; add a
piece of butter, and milk, or cream, and continue beating till they
are perfectly smooth; return them to the saucepan to warm, or they may
be browned before the fire. the chief art [...]
Continue Reading Polish mashed potatoes recipe
Tags: mashed potatoes, Polish, recipe
Soak a quart of white peas in water, boil them till soft, in as much
water as will cover them, pass them through a sieve, and add them to
any broth that may be ready, a little piece of _chorissa_ or smoked
beef will improve the flavour; this soup should be served with mint
and fried bread.
Russia is the [...]
Continue Reading Russian winter pea soup recipe
Put in a stew-pan, a knuckle of mutton, or four pounds of the neck,
with three quarts of water, boil it gently and keep it well skimmed;
a sprig of parsley, a couple of sliced turnips, a carrot, an onion or
more, if approved, with a little white pepper and salt, are sufficient
seasoning, a breakfast cup full of [...]
Continue Reading Ukrainian barley soup recipe
Tags: barley soup, recipe, Ukrainian
This is my own: Mark’s Polish sauteed spinach recipe. I like fresh baby spinach I get from the market. I use about two large handfuls and add a mix of butter and olive oil. I saute this with about five chopped pieces of Polish garlic. (Polish garlic is actually pink not white). Add salt. Now [...]
Continue Reading Polish sauteed spinach recipe
Boil half a pound of pearl barley in one quart of new milk, taking
care to parboil it first in water, which must be poured off, sweeten
with white sugar. this is better made with pearl barley than the
prepared barley.
I love barley milk. Barley is a very nourshing grain.
Continue Reading Barley milk recipe
(also Polish borsht or borshch)
Making the dough for uszka borscht
2 cups of flour
salt as desired
2 eggs
1 tablespoon butter
1 tablespoon sour cream
1/4 cup warm water
Polish uszka borscht recipe mushroom Filling
2 tablespoons butter
1 medium size onion, finely chopped
1 pound Porcini mushrooms, washed and chopped
Salt and freshly ground black pepper to taste
How to make Polish uszka borscht
Putting it [...]
Continue Reading Polish uszka borscht recipe
Tags: borscht, Polish, Polish soup, recipe, uszka
Cut in small pieces from about four to five heads of celery, which if
not very young must be peeled, simmer it till tender in half a pint of
veal gravy, if intended for white sauce, then add a spoonful of flour,
the yolks of three eggs, white pepper, salt, and the juice of one
lemon, these should be [...]
Continue Reading Ukrainian celery sauce recipe
Skin a dozen fine tomatos, set them on the fire in a little water
or gravy, beat them up with a little vinegar, lemon juice, cayenne
pepper, and salt; some persons like the yolk of an egg, well beaten
added. strain or not, as may be preferred.
Russians are not known for their tomato sauces but it is certainly [...]
Continue Reading Russian tomato sauce recipe
Dilute one can of concentrated tomato sauce with one quart of water;
mince two medium-sized onions very fine and fry slowly in olive oil or
drippings until they are a golden brown, and add to tomatoes. fry one
and one-half pounds of lean neck of lamb in a little drippings until the
meat is nicely browned all over and [...]
Continue Reading Lamb and macaroni recipe
Recent Comments
