There are many ways to make this but this is an old fashion way that I got from an old Russian Jewish cookbook. Take a half cup of coarse barley and two quarts of water. let boil for about 1 hour and skim. then add 2 onions, a bunch of carrots, parsley, 2 turnips, one [...]
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Cray-fish (or craw-fish) resemble small lobsters; they are excellent as a salad, and are extensively used in garnishing fish salads. Boil two dozen cray-fish for fifteen minutes in water slightly salted; break the shells in two; pick out the tail part of each; cut it in two lengthwise; remove the black ligament. Put into a [...]
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Wash, skin, and bone eight salted anchovies; soak them in water for an hour; drain and dry them. Cut two hard-boiled eggs into slices. Arrange the leaves of a head of lettuce neatly in a salad-bowl and add the anchovies and the eggs. Prepare a plain dressing in a soup-plate, pour it over the salad [...]
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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 [...]
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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 [...]
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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 [...]
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Curry is great for the health. It has anti oxidants than can help prevent an array of diseases. I would rank it up there with Garlic. I add garlic to my curry. Here is a Russian curry recipe. Have three pounds of mutton (lamb) cut in one inch squares. wipe, put in kettle and cover [...]
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Salt the mutton on both sides, adding a little ground ginger; put on to boil in cold water, cover up tightly and stew slowly. in the meantime pare and cut up the carrots, add these and cover up again. pare and cut up about half a dozen potatoes into dice shape and add them three-quarters [...]
Continue Reading Russian breast of mutton stewed with carrots recipe
What is mutton? Mutton is older sheep, while, lamb is young sheep. Mutton needs to be cooked right or it can be tough. Mutton is popular in UK and the Middle East, although there are Russian mutton recipes. Take a shoulder of mutton–must be young and tender–wash the meat well and dry with a clean [...]
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Brown some fat in a spider, stir in a tablespoon of flour; stir until it becomes a smooth paste; then add hot soup, stirring constantly; add a handful of raisins, some pounded almonds, a few slices of lemon, also a tablespoon of vinegar; brown sugar to taste: flavor with a few cloves and cinnamon, and [...]
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