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 Russian Christmas foodA little taste of traditional Russian food for Christmas offered to our visitors. As you might know Russian Christmas celebrated on different day than US but it's a still a holiday, which is accompanied by certain traditional food... This is just a small collection but if you are really interested, just click on cookbook image on the right side or on any books at the bottom of page. First on the list is:
Christmas Sochivo Ingredients: 400 g wheat 100 g honey 200 g poppy seeds 200 g walnuts salt to taste
Method Sort wheat, wash and put in boiling water. Bring to a boil, drain and wash under cold water, bring to boil, cover tightly and put in the oven until soft. Then take out and cool down. Wash poppy seeds, scald, wash under cold water and ground until homogenous and white, add sugar or honey and a bit of salt. Combine with wheat. If sochivo is very dense, add some water. At the end add chopped walnuts.
Stuffed Pike-Perch Ingredients: 1 kg (2lb 3 oz) of fish fillet 150g (5 oz) fried onion 100 g (3 1/2 oz) raw onion 250 g (8 1/2 oz.) white bread without crusts 3 uncooked eggs, chopped garlic salt, ground black pepper, a bit of sugar walnut-sized piece of butter or 1 tb. sp. vegetable oil
Method Clean and scale fish, remove, through a cut in the back, its spine incised near the head and tail, remove its intestines, cut off its rib bones and nearly the entire meat leaving on the skin only a layer about 1/4-inch thick. Put the removed meat through a mincer, add white bread soaked in milk, wrung out and sauteed, and raw onion, chopped garlic, eggs, and butter. Put all this through a mincer again, season with salt, sugar, pepper and minced greens, mix up and stuff the fish with minced meat. Wrap the fish in a gauze, tie up in several places by a cord, put on a grid in a fish cauldron, pour over water, add cucumber brine, salted cucumbers, carrots and celery and simmer covered. At the end of boiling drop spices: bay leaf, black pepper and sweet peas. Time of boiling: 1 hour per 1 kg (2 lb 3 1/2 oz). Cool the ready fish in its concoction, remove the cord and the gauze, lay the pike-perch on a serving dish and make decorations of butter in the cut spots with a bag, place olives into eye-sockets and also adorn them. Garnish with pies, olives and greens. Christmas pigletIngredients 1 ea piglet 1/4 c water salt melted butter sour cream
Method Scald the piglet and dry with paper towels, rub the inside with salt and put on the baking sheet, back up. Brush the sides with sour cream, pour over melted butter, pour water on the sheet and bake in a preheated oven on the average temperature for 1,5 hour. To have golden skin, pour over the piglet the jus from the sheet regularly. Serve on a large dish. Russian Christmas Mint Tea Ingredients 1/2 c Black Ceylon tea leaves 3 tb Dried peppermint leaves 1/2 c Dried cherries Sugar to suit
Method Tie tea leaves, cherries, and mint leaves into a muslin or cheesecloth bag. Bring 2 quarts of water to a brisk boil, add the bag, remove from heat and allow to steep for 20 minutes. Serve and add sugar as desired.
Russian Blinis Ingredients: 5 tb. sp. flour 2 1/2 cups milk 2 eggs 1 tb. sp. sugar 1/3 tsp. salt 2 to 3 tb. sp. vegetable oil
Method: Beat eggs, salt and sugar, pour in milk, add flour and mix. Add vegetable oil, stir again and began to bake blinis on a preheated pan. Grease the pan with butter before baking the rust thin pancake. Serve russian blinis hot with red or black caviar or salmon, with butter, sour cream, jam for tea or coffee Need more? We highly recommend following recipe books: |
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| Page Updated: 01.28.2006 | ||
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