RSS Feed

Posts Tagged ‘Russian’

  1. Crucian Carp Baked in Sour Cream – Russian Recipe

    August 21, 2012 by Varga László

    Ingredients (2 servings):

    • 4-5 medium crucian carps, about 1 kg 
    • 100 g sour cream
    • 1 bunch of  herbs for fish seasoning (including rosemary, sage and parsley)
    • 2 small onions
    • about 4 smaller courgettes (zucchinis)
    • salt and pepper to taste

    Preparation method:

    1. Scale the fishes, gut them and remove the gills. Wash them thoroughly.
    2. Slice the onions Into rings.
    3. Chop the herb bouquet.
    4. Stuff the crucian carps with onion rings and and some chopped herbs. Be careful not to put too much herbs because they are very poignant and the fish is small.
    5. In a bowl, mix the remaining chopped herbs with sour cream and season it with salt to taste.
    6. Holding by their tails, dredge the carps on both sides through the sour cream and place them in an oven tray.
    7. Place the fish tray into an oven preheated at 160 C. Bake the fishes about 45 minutes until golden.
    8. Meanwhile prepare the courgettes: wash them and slice them into 1 cm rounds.
    9. Place the courgette slices into a slightly oiled different oven tray. Sprinkle over salt and freshly ground pepper.
    10. Place the zucchini tray in the oven beneath the fish at half of the carps baking time, just to let the heat work on the slices but to leave the juicy and crisp/
    11. Mix the remaining sour cream with the remaining onion rings. and serve on the side with one ore two fish (since they are pretu small) and some baked courgette slices.

     


  2. Ukha – Russian Salmon Soup Recipe

    April 7, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (4 persons):

    • 1.5 kg salmon heads and tails
    • 4 tablespoons olive oil
    • aprox. 10 black peppercorns
    • 2 bay leaves
    • a few parsley leaves
    • 3-4 small carrots
    • 5 green onions
    • 1 small celery root
    • 1 parsley root
    • 1 teaspoon chili pepper flakes
    • 1 1⁄2 cups white wine
    • 2 medium potatoes
    • 1 tablespoon fresh lemon juice
    • a bit of dill to garnish
    • salt and ground black pepper, to taste

    Preparation Method:

    1. Wash and clean the salmon parts, remove the gills from the heads.
    2. Chop 2 carrots, the celery and parsley roots into small cubes.
    3. In a large pot put the salmon parts, cover with water and start cooking for 1-2 hours.
    4. Heat the oil in a pan, add chopped root vegetables, peppercorns, bay leaves, pepper flakes, parsley leaves and the white parts of spring onions and fry them over medium heat 10 minutes.  
    5. When vegetables are tender, add them together with the wine to the soup pot. Reduce heat to medium-low and simmer. 
    6. After the cooking time, sift the soup, discard the cooked vegetables.
    7. Bone the salmon parts and set aside.
    8. Peel the potatoes and dice them into 1/2-1 cm cubes. Slice roughly the remaining carrots.
    9. Add the broth the sliced carrots and diced potatoes, and boil for half an hour over medium heat until vegetables are tender.
    10. Add salmon meat and lemon juice  to the soup, season with salt and pepper, and simmer for about a minute.
    11. Serve in bowls garnished with some parsley and dill leaves and a slice of lemon.

    [/translate]
    [translate lang=magyar]

    Ukha – Orosz Lazac Leves Recept

     

    Hozzávalók (4 személyre):

    • 1,5 kg, fej és farok a lazac
    • 4 evőkanál olívaolaj
    • kb. 10 fekete borst
    • 2 babérlevél
    • egy pár petrezselyem leveleket
    • 3-4 kis sárgarépa
    • 5 zöldhagyma
    • 1 kis zellert gyökér
    • 1 petrezselyem gyökér
    • 1 teáskanál csípős paprika
    • 1 1/2 csésze fehér bor
    • 2 közepes burgonyához
    • 1 evőkanál friss citromlé
    • egy kevés kapor a díszítéshez
    • só és őrölt fekete bors, ízlés szerint

    Elkészítési módszer:

    1. Mossuk és tisztítsuk meg a a lazac darabokat, távolítsuk el a kopoltyúkat a fejekből.
    2. Aprításuk fel 2 sárgarépát, zellert és a petrezselymet kis kockákra.
    3. Egy nagy fazékba tegyük a lazac darabokat, töltsük fel vízzel, és kezdjük el főzni 1-2 órát.
    4. Forrósítsuk fel az olajat egy serpenyőben, adjuk hozzá apróra vágott gyökér zöldségeket, borst, babér leveleket, csipős paprikát, petrezselyem leveleket és a zöldhagymák fehér részeiket, és süssük közepes lángon 10 percig.
    5. Amikor a zöldségek megpuhultak, adjuk hozzá a borral együtt a leveshez edényhez.Csökkentsük a hőt alacsony-közepesre és pároljuk.
    6. Miután eltelt a főzési idő, kiszűrjük a levest, dobjuk el a főtt zöldségeket.
    7. Csontozzuk le a lazac részek és tegyük félre.
    8. A burgonyát meghámozzuk, és vágjuk fel őket 1/2-1 cm-es kockákra. Szeleteljük nagyjából a maradék sárgarépát.
    9. Adjuk hozzá a húslevest a karikára vágott sárgarépa és kockára vágott burgonyához, és főzzük fél órán át közepes lángon, amíg a zöldségek meg nem puhultak.
    10. Hozzáadjuk a lazac húst és a citromlevet a leveshez, sózzuk, borsozzuk, és főzzük körülbelül egy percig.
    11. Tálaljuk díszítve némi petrezselyemzölddel, kaporral és egy szelet citrommal.

    [/translate]
    [translate lang=romana]

    Ukha – Supă Rusească de Somon

     

    Ingrediente (4 persoane):

    • 1,5 kg de somon capete şi cozi
    • 4 linguri ulei de măsline
    • aprox. 10 boabe de piper negru
    • 2 frunze de dafin
    • câteva frunze de pătrunjel
    • 5 ceapă verde
    • 1 rădăcina de țelină
    • 1 rădăcina de pătrunjel
    • 1 linguriță fulgi de ardei iute
    • 1 1/2 căni de vin alb
    • 2 cartofi medii
    • 1 lingură zeama de lămâie
    • un pic de mărar pentru ornat
    • sare și piper negru, după gust

    Metoda de preparare:

    1. Spălați și curățați bucățile de somon, îndepărtați branhiile de pe capete.
    2. Tocați 2 morcovi, țelina și pătrunjelul în cuburi mici.
    3. Într-o oală mare care adăugați bucățile de somon, acoperiți cu apă și începeți sa fierbeți timp de 1-2 ore.
    4. Încălziți uleiul într-o tigaie, adaugați legumele tocate, piperul, frunzele de dafin, fulgii de ardei, frunzele de pătrunjel și părțile albe ale cepelor verzi și prăjiți-le la foc mediu timp de 10 minute.
    5. Când legumele sunt fragede, adăugați-le împreună cu vinul la oala de supă. Reduceți focul la mediu-mic și fierbeți in continuare.
    6. După timpul de fierbere, strecurați supa, aruncați legumele fierte.
    7. Dezosați bucățile de somon şi se pune deoparte.
    8. Curățați cartofii și tăiați-i cubulețe de 1/2-1 cm. Feliați în bucăți mai mari morcovii rămași.
    9. Adăugați la supa morcovii şi cartofi tăiați , şi fierbeți timp de o jumătate de oră la foc mediu până când legumele sunt fragede.
    10. Adăugați carnea de somon și zeama de lămâie la supă, condimentați cu sare şi piper, şi fierbeți timp de aproximativ un minut.
    11. Serviți în boluri garnisite cu câteva frunze de pătrunjel și mărar și o felie de lămâie.

    [/translate][printme]