Guryev porridge.
This porridge owes its name to the Minister of Finance of the Russian Empire, D. Guriev. Guryev porridge is a unique, little-known and exquisite Russian dessert. Minister of Finance Guriev invested his contribution not only in the state activities of Russia, but also in cooking, becoming the inventor of a sweet dish.
The recipe for cooking this unusual porridge is complex, but the taste of this dish is to make the surprise of your guests come if you treat them to such a porridge.
To begin with, you should boil 0.7 liters of milk, to which should be added 50 g of sugar and a pinch of salt. In boiling milk, pour 200g of manga with a thin trickle, stirring constantly so that no lumps appear. Kasha should be stirred constantly. When the semolina begins to thicken, you should reduce the heat to a minimum and cook it for another 10 minutes. After you turn off the fire, 40 g of butter, 4 egg whites pre-whipped with sugar, and 60 g of chopped walnuts should be added to the porridge. You can also put a pinch of vanillin for a larger flavor. Stir the mixture and put it into three bowls or flat plates. The surface of the porridge needs to be leveled, sprinkled with sugar and put on the oven for 10 minutes.
Baked porridge should be put out, cool. While the porridge cools, you can prepare a cream. To prepare the cream will need shallow dishes. You should pour milk into it and put it on medium heat. The milk is formed foam, which must be removed. Do this until a sufficient number of foams are formed to cover the layers of baked porridge. Layers of porridge with foam lay on top of each other. The top layer should be decorated with canned fruits or berries, nuts, you can pour porridge with chocolate or fruit syrup. The peculiarity of Guryev porridge is that it is eaten with cold milk.
Solyanka.
This recipe came to the modern world from Russian villagers, therefore, the original name of this truly Russian dish is a village, from the word "village". The Russian cuisine dish does not have a world-famous reputation, but its popularity is very wide.
To prepare the saltwort you will need cooked or roasted meat (game, kidneys, poultry, ham or sausage). It should be finely chopped pickled cucumbers, fry with butter or fat large onion. In general, halophyta - this is a dish in which you can put everything that is in the refrigerator. The more ingredients in it, the more delicious and satisfying the saltwort.
Meat, cucumbers, onions and other products should be mixed, add cream or sour cream, boil with the addition of 200 g of tomato sauce.
Then in the frying pan it is necessary to put in advance the braised cabbage, and on top of it to put meat with vegetables. And fit the above in equal proportions. The surface should be leveled and sprinkled with breadcrumbs, and sprinkle with melted butter, so that a ruddy crust forms on the surface.
Solyanka is served on a table decorated with lemon slices, cranberry berries, sliced greens. You can also make a hodgepodge not with meat products, but with mushrooms.
Russian soup.
Preparation of cabbage soup from the earliest times was equated with a kind of culinary art. Few can cook real Russian soup. In the old days, the quality of the cabbage was determined by the mastery of the hostess, as well as the wealth in the house. Shchi without meat pointed to the poverty of the family. A soup with meat, fat and rich, even on weekdays, they talked about a strong farm.
The main ingredient of cabbage soup, in addition to meat - cabbage, fresh or sour. In the soup is added to taste sorrel, nettle, spinach, hard-boiled eggs. Oral cabbage soup can be cooked on water or on mushroom and fish broth. But especially delicious soup are obtained on meat broth. Another important ingredient of cabbage soup is carrots. You will also need roasted onions, parsley root.
In the boiling broth, cabbage is first laid, brought to a boil, after which it is necessary to put the roots in the soup and cook for 40 minutes. Then add chopped tomatoes and potatoes, chopped onions and carrots. 5 minutes before the end of boiling cabbage, should be filled with pepper, salt, bay leaf.
Before serving on the table, cabbage soup should be seasoned with sour cream and finely chopped green onions and herbs.
Mushroom picker.
Recipe mushroom from the earliest times was part of the main dishes of Russian cuisine. Mushroom - this is an independent first dish. Otherwise it is also called mushroom soup.
Mushroom broth is prepared in the following way: the picked and washed forest mushrooms (fresh or dried) are poured with water and left for several hours (can be overnight). Mushrooms should be cooked in the same water in which they were soaked. Cook the mushrooms until they are soft. When the mushrooms are ready, the broth should be filtered and the mushrooms washed with water.
Soup on mushroom broth should be prepared as follows: 100g carrots, parsley root, 2 onions finely chop and fry. Cut 800g of potatoes. Put the fried vegetables and potatoes in boiling broth, cook for 15 minutes. As cooking, add ready-made and sliced mushrooms. At the end of cooking, salt. You can add noodles or vermicelli to the mushroom picker.
In summer, you can cook a delicious mushroom from white mushrooms with zucchini. The way of its preparation is the same as described above, only the mushroom broth is replaced with meat. Zucchini are put in a mushroom-house together with a potato, and in the end of cooking it is possible to crumble 2 ripe tomatoes in a mushroom.
On the table mushroom soup is served, seasoned with sour cream and sliced greens.