To ensure each of us is prepared for Russian propaganda, before voting, AuntiE is here to make sure you have proper Russian food. This will assist you in drawing their attention and causing you to, yet again, fall for their propaganda.
First on the propaganda meal recipes is,
Borscht
INGREDIENTS
- 1 cup of diced celery
- 1 cup diced onions
- 1 cup of chopped cabbage
- 2 cloves of garlic grated or pressed
- 1 tbsp of butter for sautéing onions and celery
- 8 cups water beef broth or chicken broth
- 1 can diced tomatoes home or commercially canned
- 2 or 3 medium to large sized peeled beets half grated and half diced
- 1 or 2 medium carrots grated
- 1 medium potato diced
- 1/2 cup of fresh dill weed
- Salt and pepper to taste
- Optional ingredients: Bay leaf green beans, peas, beet greens and shredded pork or pork sausage
INSTRUCTIONS
- Sauté the onions, celery and cabbage with the butter until soft and translucent.
- Add the can of diced tomatoes and the garlic, as well as all of the water or broth.
- Bring to a boil over medium high heat, then reduce to medium heat and let simmer.
- Peel the beets, carrots and potato.
- Dice half the beets and grate the other half.
- Grate all the carrots.
- Dice the potato.
- Add the beets, carrots and potato to the broth. If you would like to add any other optional vegetables (ie. beans, peas, beet greens, etc.) do so now.
- Allow soup to simmer on medium until diced beets and potatoes are soft (test them with a fork or by biting into them!), about 15 minutes. Remove soup from heat.
- Stir in chopped fresh dill weed and salt and black pepper.
- Serve hot with a dollop of sour cream and a slice of bread and butter (rye bread is best!)
As the soup is quite hardy, bread may be a good choice to have with the soup.
If you are not in the soup mood (You are obviously wackadoddle!), perhaps, you would prefer,
Traditional Russian Pelmeni
Ingredients
Dough:
- 1 egg
- 1 teaspoon vegetable oil
- 1 teaspoon salt
- ¾ cup warm water
- 3 cups all-purpose flour
- 1 tablespoon all-purpose flour
Filling:
- 18 ounces ground beef
- 1 small onion, chopped
- 1 ½ tablespoons ice-cold water
- 1 tablespoon coarse salt
- freshly ground pepper to taste
Directions
- Step 1 Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough. Cover with a kitchen towel and rest for 30 minutes.
- Step 2 Dust a baking sheet lightly with 1 tablespoon flour.
- Step 3 Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
- Step 4 Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass. Keep the rest of the dough covered with a towel to avoid drying out. Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent. Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling. Freeze pelmeni for 30 minutes to prevent them from sticking together.
- Step 5 Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water. Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes. Transfer to serving plates using a slotted spoon.
For dessert,
HONEY MOUSSE
Ingredients and Directions:
1-1/2 cups honey, 4 eggs, separated.
Beat the egg yolks and add the honey gradually until completely mixed.
Cook the mixture over a slow fire, stirring constantly, until the mass thickens, then remove from fire and cool.
With these offerings available, I am positive the Russians will converge on your abode to propagandize you for your vote.