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Recipes

If you have any interesting home recipes with images we will be appreciate you share with us contact RACC. Thank you.

Soup Borscht

tn_borsh
Photo and recipe by Olga Shurbeleva

Ingredients

some beef (or chicken) on the bone for broth • 1 mid-size beetroot • 2 average-size potatoes • some fresh cabbage • 1 carrot • 1 average onion • tomato paste or fresh tomatoes • dill, parsley, peppers, garlic, laurel leaf, patience

Cooking

Add beef to the boiling water. Pork or chicken are options also, but beef is more traditional. It's important to use a bone in the meat because it gives the broth good test. Once the meat is almost done, take it out of the broth, cut it into small bits, put them back into the broth and add salt. Then chop the beetroot into small cubes and throw it into the broth. In 5 minutes add potatoes and straight after that add pre-cooked fried mix.

The fried mix is done this way: chop the onions, tomatoes and carrots, fry them on a slow fire in vegetable oil until the onions are goldish-yellow and carrots are half-done. You can add fresh tomatoes or tomato paste. Finely sliced some cabbage. Russians usually slice it into hair-thin long stripes and add it only after the potatoes are half-done, so that the cabbage is fresh and crunchy. Add herbs, finely chopped garlic, a laurel leaf and whole black peppers. Usually it is served with a spoonful of sour cream.

Wild Mushroom soup

tn_mushsoup
Photo and recipe by Marina Ivashina

Ingredients

2 cups dried mushrooms 8 cups cold water 1 clove garlic 1 teaspoon salt 2 tablespoons chopped onion 1 tablespoon margarine or oil

Cooking

Break dried mushrooms into small pieces and rinse thoroughly with cold water to remove dirt granules. Cover mushrooms with 8 cups cold water and add salt and garlic. Cover and simmer for 2 hours or more until mushrooms are tender. Add more salt to taste. When soup is done, saute onion in oil and add to soup. Simmer for just a few minutes.

Beefstroganoff

tn_beefstroganoff
Photo and recipe by Olga Shurbeleva

Ingredients

• 2 pounds of the best beef • 1 tablespoonful of flour • 1 onion • half a cup of sour cream • Red Hot Chilly Pepper • 1 tablespoonful of tomato paste • Parsley, salt, oil

Cooking

You need to cut the meat into long thin stripes, but not too thin, we don't want them to fall apart in a hot temperature. Cut the onion into rings and fry them really fast in really hot oil, then put the rings into a wide thick-bottomed saucepan. Then fry the meat stripes on a medium fire and when the meat is half done, add flour – just spray it evenly on top of the meat and stir. Then the meat goes into the same wide pot, you add the rest of the ingredients and stir it on a slow fire till the meat is done. Beefstroganoff is traditionally served with potatoes, cooked any way you please.

Farm cheese pancakes

tn_sirniki
Photo and receipt by Olga Shurbeleva

Ingredients

• ½ pound of farm cheese or quark • 1 egg • 1 tablespoonful of sour-cream • 2 tablespoons not too full of flour • 1 tablespoonful of butter • Salt and sugar to your taste

Cooking

Add all those delicious things into the cottage cheese and mix well to get a homogeneous mass. Now form little round things about half an inch thick, roll them in crumbs and fry on a medium fire in vegetable oil. After you take those off the frying-pan, you can put some sour-cream on top.

To contact the RACC

raccbostonma@aol.com
Phone: 978 526-7906