Russian spirit

Pirozhki and belyashi, pelmeni and manti, shchi and sorpa, chak-chak and gozinaki – this and that, and a lot more

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Complication —

Pirozhki and belyashi, pelmeni and manti, shchi and sorpa, chak-chak and gozinaki – this and that, and a lot more. This is the great advantage of living in a multinational country, where each nation has its old traditions, customs and cuisine. Each and every day, you can cook a new dish to any taste.

Pskov milk soup

Ingredients:
200 g milk
400 g green peas
30 g semolina
1 egg
40 g butter
dill, salt

Bring water to the boil. Season with salt and add the peas. Cook until almost ready. Add the semolina mixed with a little cold water, stir. After 5 min add hot milk and immediately take off the heat. Season with the butter. Put a circle of the hard-boiled egg in each plate, add the soup and garnish with the chopped dill.

Volga ukha

Ingredients:
800 g burbot (or cod)
600 g pikeperch
400 g fine fish (ruffe or perch)
800 g potatoes
1 large onion
parsley roots
40 g butter
dill sprigs
salt, pepper, bay leaves

Scale and clean the burbot and the pikeperch. Remove fins and spines. Cut the remaining fillet (with skins and ribs) into small parts. Clean the fine fish. Make fish stock from the fine fish, the burbot’s and the pikeperch’s heads cooking in boiling water for 30 minutes. Strain and put back on the heat.
Cut the potatoes into large pieces and add to the fish stock. Add the onions and the parsley roots. After 15 minutes add the pikeperch and burbot fillets, season with salt and pepper, add the bay leaves. Simmer for 20 minutes.
Dress with the butter and garnish with chopped dill.

Novgorod pancakes

Ingredients:
1 kg beet
800 g curd
1.5 cup flour
1.5 cup milk
1 tbsp sugar
2 eggs
butter for frying
salt
soured cream for dressing

Boil the beat, clean and grind it. Add the flour, curd, milk, salt, sugar, eggs. Mix until very smooth. Fry pancakes in heated butter at medium heat. Serve with the soured cream.

Karelia pies

Ingredients:
250 g rye flour
150 ml milk
3 tbsp butter
1.5 tbsp salt
For filling:
5 medium-sized potatoes
100 ml milk
1 tbsp butter

Peel and boil the potatoes, add the hot milk, butter, egg and salt, mix. Add 100 ml of water to the flour, season with salt. Knead the pastry. Cut into 10 equal parts. Roll each out until 1 mm thick. Put the filling in the middle and pinch to make open-top pies. Bake 15 min at 250 С. Brush with milk and butter mixture, put in a pan, cover with a napkin, cover with a lid and leave to rest 30 minutes before serving.

Kalmyk tea

Ingredients:
500 ml milk
5 tsp black tea
1 pinch salt
1 tsp butter

Bring the milk to the boil, add it to the tea (it is better to use thick-walled crockery like a clay pot). Add the butter and wait 5 minutes. Drink hot.

Kumyk porridge

Ingredients:
600-700 g pumpkin
600 g beans
300 g lamb
3 onions
salt and pepper
1 bunch fresh herbs (better coriander) for garnishing

Remove any skin or seeds from the pumpkin and cut into small pieces. Cut the lamb in similar size pieces. Chop the onions coarsely. Put the ingredients in a clay pot or kazan in layers: first meat, then beans, pumpkin and onions. Season with salt and pepper, add water (about

Bon appetite!