Sauerkraut and Meat Soup

The Russians have a soup meal at least once a day. Shchi, borsch, rassolnik, botvinia, ukha, okroshka, solianka and many others has been a peculiarity of Russia since ancient times. Soups can be made on meat, fish, mushroom, vegetables or milk stocks.

How about a plate of Russian shchi? Nothing can warm your heart and stomach better than this traditional soup meal. Ask Anastasia Web Ksenia to make it for you!

Ingredients:
1 1/4 lb breast beef
1/2 lb breast pork
2 1/2 to 3 1/2 cups sauerkraut
1/2 cup sour cream
1 carrot
1 parsley
2 onions
2 potatoes
3 bay leaves
4 cloves garlic
1 tbsp dill
8 black pepper corns

Pour the beef and ham with boiling water, add an onion, potatoes and a part of roots (whole), boil for 1.5 hours until the meat is half-ready. Then add the sauerkraut and chopped onion, the rest of the roots cut in strips and continue to boil for 1 hour.

Cabbage rolls with millet

Golubtsy, or cabbage rolls with millet, is a traditional and very laborious Russian dish. It takes a lot of patience and skills to make it. However, we are sure your sweet Anastasia Web Ksenia from Odintsovo will succeed in pleasing you with the perfect golubtsy!

Ingredients:
4 3/8 lb cabbage
1 c millet
1 ? oz salt pork
2 carrots
1 onion
2 tb flour
4 tb tomato paste
8 tb sour cream
2 tb butter
2 c water or broth
hot peppers
salt to taste

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine and saut? until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion mixture peppers, salt and the raw eggs. Mix thoroughly with hands, then place portions of the mixture onto the cabbage leaves, roll tightly and tuck in the ends. As you finish rolling the cabbage rolls, put them into a Dutch oven, and add the sour cream dressing, boil thoroughly strain, salt and serve.
Sour cream dressing: brown the flour in the butter. Add tomato paste and sour cream and some of the broth from the millet.
Alternative: put cabbage rolls in a large baking pan, make the sour cream dressing without thinning it, cover the rolls and bake at 325 F for about an hour.

Russian potato-and-cabbage turnovers

Every Russian family has its own, handed down from generation to generation the recipe of pirozhki. They vary greatly but one thing is for sure, the Russians put all their soul into them; no other dish reflects Russian national type better than pirozhki.

Ask your Anastasia Web Ksenia from Odintsovo to make pirozhki for you and your friends!

Ingredients:
Dough:
2 2/3 cups flour
1/2 ts baking powder
1/2 ts salt
1 1/2 sticks (3/4 cup) cold butter, cut into bits
2 egg yolks
1/2 cup sour cream
1 tb cold water if necessary

Filling:
3/4 pound russet (baking) potatoes
2 tb butter
1 onion, chopped fine
3/4 ts caraway seeds
1 tb vegetable oil
3 cups chopped cabbage
3 tb sour cream
2 tb water if necessary
3 tb finely chopped fresh dill
an egg wash made by beating 1 large egg with 1 teaspoon water

Blend together flour, baking powder, salt, and butter until the mixture resembles meal. In a small bowl whisk egg yolks and sour cream; add sour cream mixture to the flour mixture, and blend the mixture until it forms a dough, adding the water if the dough seems dry. Divide the dough into fourths, form each fourth into a flattened round, and chill the dough, each round wrapped well in wax paper, for an hour or overnight.

Make the filling:
Peel potatoes, cut them into 3/4-inch pieces, and boil them until they are very tender. Force the potatoes through a ricer or food mill into a bowl and stir in 1 tablespoon of butter. Cook onions and caraway seeds in the remaining 1 tablespoon butter and oil over moderate heat, stirring, until the onion is golden, add the cabbage, and cook the mixture, stirring, for 5 minutes. Cook the mixture, covered, over moderately low heat for 5 minutes more and stir it into the potato mixture with the sour cream, dill salt and pepper to taste. The filling may be made 1 day in advance and kept covered and chilled.
On a lightly floured surface roll out 1 piece of the dough 1/8 inch thick, keeping the remaining pieces wrapped and chilled, and with a 3-inch cutter cut out rounds. Brush each round with some of the egg wash, put 2 level teaspoons of the filling on one half of each round, and fold the dough over the filling to form a half-moon, pressing the edges together firmly to seal them and crimping them with a fork. Gather the scraps of dough, reenroll them, and make more pirozhki with the remaining filling and dough and some of the remaining egg wash in the same manner. The pirozhki may be made up to this point 5 days in advance and kept frozen in plastic freeze bags. The pirozhki need not be thawed before baking.
Arrange the pirozhki on lightly greased baking sheets and brush the tops with the remaining egg wash. Bake the pirozhki in preheated 350�F oven for 25 to 30 minutes, or until they are golden, and serve them warm or at room temperature.