Russian Homecanning
Borscht and Kvas Recipes
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Since my husband is from Russia, it wasn't hard to come up with some Russian Recipes at all. Getting him to translate some was a little more difficult. Also see recipes for Pickled Stuff
Russian Pickled Cabbage
1 big cabbage
1 beet
1 piece of hot pepper
1 whole
peeled garlic
salt
vinegar
Cut cabbage in big squares
Cut beet into thin french fries
Cut pepper into pieces
Place
in jar in layers, and put the garlics on top. Fill with boiling juice (1Tablespoon
salt for 1 liter of water and vinegar) Leave in a warm place 2 or 3 days. Cannot
be stored for a long time.
Russian Salt Cabbage
10 kg cabbage
(about 22 lbs)
750 grams carrots (1.65 lbs)
250 grams salt (8.8 oz)
Chop
cabbage, chop carrots and mix Mix in salt Put in a jar and press it, put on a
wooden circle(like a lid) and put a weight on top. Every day take the lid off
and make holes with a wooden stick in the cabbage After 3 or 4 days put the jar
in a cold place. After 2 to 3 weeks it's ready.
How to Make KVAS
1 lb stale black bread or 1 lb stale pumpernickel bread
1 cup
sugar
2 tablespoons raisins
2 tablespoons fresh mint leaves or 1 tablespoon
dried mint leaves
2 tablespoons Active dry yeast
1/4 cup luke warm water
Oven must be preheated to 200 degrees. Cube the bread and then spread on a cookie
sheet and place in oven for 1 hour.
Bring 6 quarts of water to a boil and
drop in the bread.
Remove from heat, cover with a towel, and allow to sit
at room temperature for 8
hours.
Strain through a fine sieve and press
the juice from the bread.
Sprinkle the yeast and 1/4 teaspoon of sugar in
the cup of lukewarm water
and stir to dissolve the yeast completely.
Set aside in a warm place covered by a towel for approx. 10-12 minutes or until.
mixture doubles in volume.
Add the mint leaves, and remaining sugar, stir
well, then re-cover with the
towel and set aside for 8-12 hours more at room
temperature.
Again strain the mixture through a fine seive. Pour into a
1 gal. container, add the raisins, cover the top with plastic wrap, secure with
a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins
are floating
and the sediment has sunk to the bottom.
Pour off the clear amber liquid and rebottle in a clean jug or bottles. Refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. This drink is delicious and unheard of in other parts of the world.
Russian Pickled Tomatoes
In sterlized jars put garlic and dill Wash strong ripe Cherry
tomatoes Fill jars with hot juice (1 Tablespoon salt to 1 liter of water) Cover
with sterlized lids.
Place in pot with hot water, sterlize for 5 to 7 min.
(counting from when the water boils.) Put jars upside down, cover with a towel
and leave till cool.
My Favorite Red Borscht
2 pounds red beets,
peeled
1 large onion, peeled
1 bunch fresh dill
Salt and pepper to taste
Lemon
juice to taste
4 hard-cooked eggs, peeled and quartered, optional
1 firm
medium cucumber or half an English cucumber, peeled if necessary and diced, optional
4
medium red or white new potatoes, boiled until tender and kept hot, optional
Sour
cream
Grate beets and onion together on a box grater or food processor outfitted with basic blade (pulse carefully) or grating disk. Place mixture in large saucepan with dill-stem bundle and 6 cups of water to cover.
Bring to a boil, then adjust heat so liquid simmers steadily but not violently, until beets are tender, 15 to 20 minutes. Add salt and pepper, remove dill stems, and chill.
When soup is cold, taste and add lemon juice, salt and pepper as necessary. Chop as much of the dill fronds as you would like for garnishing. Serve borscht in bowls, with garnishes of your choice and the dill. Pass sour cream at table.
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