Using vegetables and mushrooms you can make various dishes
of high gustative quality and nutritive value. To achieve these
virtues one must know the main methods of preparatory processing
of products.
Before peeling potatoes, beetroots, carrot, turnip, swede
and other root plants wash them in cold running water. Then
wipe dry and remove the skin and rotten spots with a knife made
of stainless steel. Before cooking cabbage remove its 2 or 3
top leaves, then wash it and cut out its stalk. Wash greens
three or four times under a stream of water. Cut off the thin
skin and fruit stems from pumpkins, vegetable marrows or aubergines
after washing them. Remove fruit stems from cucumbers. To keep
fresh put parsley and celery sprigs into cold water for 20 to
30 minutes.
Vegetables are cut into cubes, rings, shoestrings, etc. correspondingly
with the shape of other ingredients of a dish.
Before cooking mushrooms clean them from verdure and sort
out. Use small mushrooms whole, scrape thin skin from the stems
of medium sized mushrooms and cut the stems into pieces. Caps
and stems of large mushrooms should be cut into small pieces.
Thin skin on the caps of russels and field mushrooms may be
removed. To keep the colour of field mushrooms wash them in
water combined with vinegar or lemon acid. Before using dried
mushrooms wash them finely, soak in cold water for 2 to 4 hours
until thickened, then strain and boil in the same water.
Shred the fresh cabbage. Cut the boned pork into pieces 30
to 40 g per person and saute until golden. Shred the onions
and carrots into shoestrings and brown slightly. Place the ingredients
into a stoneware pot (or casserole), add the vinegar, tomato
paste, sugar, spices, salt, flour browned in butter and mixed
with water and stew until done.
STEWED CABBAGE, HOME MANNER
1 kg cabbage, 300 g minced pork or beef, 1 carrot, 1 onion,
2 tblsps tomato paste, 2 tblsps rice, 1 tblsp flour, 2 tblsps
fat, salt.
Cut the cabbage into shoestrings and stew until half done
adding stock (200 to 300 g per 1 kg), fat and sauteed tomato
paste and stirring periodically. Then add the minced meat, rice,
onions and carrots cut into shoestrings and stew until done.
Season the cabbage with fried flour, sugar, salt and bring to
a boil.
POTATO HAЈUBCY
800 g cabbage, 4-5 potatoes, 1 egg, 3-4 onions, 3 tblsps
butter, 2 cupsful sour cream sauce with onion, salt.
Clean the cabbage, cut out the stump and parboil in salted
water until half done. Then separate the leaves and press slightly.
Mix grated boiled potatoes with browned onion and finely minced
hard-boiled eggs. Place some of the prepared stuffing on each
leaf and fold over the edges to make a closed "envelope". Brown
each of the cabbage rolls, pour over sour cream sauce and stew
over a slow heat for 30 to 40 minutes.
Prepare the sour cream sauce as follows: brown the wheat flour
slightly, add hot meat or vegetable stock, strain, stir in the
sour cream and boil over low heat for 5 to 10 minutes. Add the
salt and butter to the sauce and mix.
POTATO HAЈUBCY WITH MUSHROOMS
500 g fresh cabbage, 3 potatoes, 400 g boiled mushrooms
(200 g dried mushrooms), 2 onions, 3-4 tblsps vegetable oil,
0.5 cupful sour cream or sour cream sauce.
Prepare the cabbage as described in the previous recipe (Potato
haіubcy).
Prepare the stuffing as follows: boil the peeled potatoes,
mash, combine with browned onion and mushrooms. Place some of
the stuffing on each cabbage leaf and fold over the edges to
make an "envelope". Brown the cabbage rolls and transfer to
a griddle. Pour over the sour cream or sour cream sauce and
stew until done.
STEWED PUMPKIN (AN OLD DISH)
1 kg pumpkin, 2-3 tblsps melted butter, sugar, salt.
Cut the pumpkin in half, remove the skin and seeds, wash with
cold water. Then cut into shoestrings and stew in the skillet
with butter adding some water, the salt and sugar to taste.
MASHED PUMPKIN WITH POTATOES (AN OLD DISH)
300 g pumpkin, 3 potatoes, 0.5 cupful milk or 2-3 tblsps
sour cream, salt.
Wash the pumpkin with the skin and seeds removed, cut into
chunks and boil. Boil and mash the potatoes. Mash the pumpkin
and combine with the potatoes. Add the milk or sour cream, salt
and stew. Serve with milk.
Peel the carrots, cut into cubes and place in a saucepan.
Add the salt, sugar, butter, washed rice, pour over with milk
and stew over a slow fire until done. Decorate with parsley.
CARROT ZAPIAKANKA (BAKED PUDDING) WITH COTTAGE CHEESE
6 carrots, 200 g cottage cheese, 1 cupful milk, 2 slices
of stale white bread, 1 egg, 0.5 cupful sour cream, 2 tblsps
bread crumbs, 3 tblsps butter, sugar, salt.
Boil the carrots in salted water and shred. Remove crusts
from white bread and soak it in milk, then add the egg, sour
cream, cottage cheese, salt and some sugar. Combine the ingredients
with the carrots. Grease a skillet with butter, dust with bread
crumbs, place the carrot mixture and smooth. On top dust the
bread crumbs, sprinkle with butter and bake in oven. Serve with
sour cream.
PUMPKIN BAKED WITH EGGS
1 kg pumpkin, 1 onion, 3 tblsps butter, salt.
Cut the onions and brown in butter. Peel the pumpkin and cut
into cubes. Combine with onions and stew. When the pumpkin becomes
soft, transfer the mixture to a skillet greased with butter,
pour over with whipped eggs and bake.
BAKED CABBAGE
500 g cabbage, 4 eggs, 3 tblsps butter, salt.
Cut the cabbage into cubes, cover with hot water and boil
for 5 minutes. Then pour out water and fry the cabbage in butter.
Make holes in smoothed cabbage, fill each with an egg and bake.
Peel the pumpkin, boil and drain water. Mash the pumpkin and
add butter. Then combine with sugar, eggs, flour, household
soda, add the salt to taste and mix. Fry as ordinary aіaddzi.
PUMPKIN PANCAKES
1 kg pumpkin, 0.5 l milk, 15 g yeast, 3 eggs, 3 tblsps
flour, 1 tblsp butter, 1 tblsp sugar, fat, salt.
Peel the pumpkin, boil and mash. Add the blended yeast, eggs,
flour and mix thoroughly. Put the dough in warm place for 2
hours. Then add melted butter, sugar, salt, mix finely, let
the dough rise again and fry.
Wash the fresh small boletuses and dry slightly. Dust the
caps with salt and fry for 15 minutes in very hot butter, stirring
constantly. Separately put the minced onions in hot butter,
add the salt and stew until tender, then add the sour cream,
bring to a boil and pour over the mushrooms.
