Russian cuisine has long been considered one of the most varied and delicious. She became famous all over the world for her first dishes (cabbage soup, borscht, botvinya, beetroot soup and fish soup). It is also impossible to imagine the national Russian cuisine without all kinds of pastries (pancakes, Easter cakes, pies, kulebyak, kurnik, rolls, pies and pies).
Primarily Russian first courses
Traditionally, filling soups, cabbage soup and borscht are considered the original first courses of Russian cuisine. Mandatory components in them should be potatoes, carrots, onions, garlic, pepper, bay leaf.
To cook fish millet, you will need:
- 500 grams of fish;
- ½ glass of millet;
- 2 onions;
- 2 potatoes;
- 1 carrot;
- 1 parsley root;
- 2 bay leaves;
- 2-3 sprigs of dill or parsley;
- black peppercorns;
- salt.
Sort out the millet, rinse thoroughly in cold water until the water becomes completely transparent.
Peel the onions, rinse and chop finely. Peel the carrots and parsley root, wash and cut into slices. Peel potatoes, wash and cut into small cubes.
Put millet in a saucepan, cover with water (it is estimated that 6-7 glasses of water are needed for ½ cup of millet), add half of the chopped onion, prepared carrots, potatoes and parsley root, season with salt to taste and bring to a boil.
Any river fish (carp, catfish, pike perch) is suitable for cooking fish millet. It is advisable to choose low-bone fish varieties.
Fry the remaining onions in a skillet with vegetable oil. Peel fresh fish, remove the entrails, wash, separate from the bones and cut into small pieces.
As soon as the soup boils, put the prepared fish, fried onions, peppercorns and bay leaf in a saucepan. Reduce heat to low and simmer fish millet until tender.
Rinse the dill or parsley, dry with a towel and chop finely. Pour the prepared millet into portioned bowls and sprinkle with chopped herbs.
Pancakes - a traditional dish of Russian cuisine
Pancakes are considered one of the most ancient Russian dishes. It is not known exactly when they appeared on the Russian table. Pancakes are not just a dish. They are participants in many folk rituals and rituals. More than 100 varieties of pancakes are known: lean, butter, peasant, boyar, royal. This is a fairly high-calorie dish, the nutritional value of which is more than 300 kilocalories per 100 grams.
To prepare early ripening pancakes, you need to take:
- 400 grams of wheat flour;
- 400 milliliters of fatty kefir;
- 1 large chicken egg;
- 8 grams of baking soda;
- 120 milliliters of vegetable oil;
- 130 grams of butter;
- 400 milliliters of boiling water;
- salt;
- sugar.
Mix kefir, egg, salt and, stirring continuously, heat on the stove to about 50 ° C. Then remove the mixture from heat, add flour and knead the dough. It should have the consistency of thick sour cream. After that, dissolve soda in 2 cups of boiling water and pour them into the dough. Stir everything well and add vegetable oil.
Bake the pancakes in a heavy-bottomed cast iron skillet lightly oiled with vegetable oil.
Ready-made early ripening pancakes can also be served with sour cream, jam, caviar, salted salmon.
Immediately after baking, grease each pancake with butter and sprinkle with sugar.
