How To Make Russian Fish with Potatoes Recipe

Ingredients:

• 500 g fish 1 tsp salt
• 800 g potatoes minced parsley
• 200 g sauce
• salt pork
• 750 g fish 100 g salt pork
• 800 g potatoes salt, pepper
• 1-2 onions minced parsley

Directions:

1. Dice the pork, add sliced onion and fry. 
2. Add the pared and sliced potatoes, salt, pepper and one cupful of water. 
3. Cover and simmer for 5 minutes. 
4. Cut the fish into pieces and add to the potatoes. 
5. Simmer until tender. 
6. Sprinkle with the minced parsley; serve with potatoes.

How To Make Russian Baked Fish

Ingredients:

• 800 grams of boneless fish fillets
• 10 ea mushrooms, canned or boiled (sliced and not 10 cans)
• 2 ea medium hard boiled eggs (sliced)
• 2 ea medium onions (chopped)
• 50 g butter (broke up into small chunks)
• 7 ea peeled potatoes (diced)
• 1-1/2 cup sour cream (25 plus %)
• 1/2 cup shredded cheese (white or yellow – your choice)
• salt and pepper to taste (I use fresh garlic also)

Directions:

1. In a skillet at high heat fry the fish fillets until seared or sealed to hold juices in, on each side. (turn twice but do not cook all the way)
2. While frying the fish have a greased baking pan ready as the oven is being preheated to 300 degrees F.
3. Then place the seared fish slices in the center of the greased baking pan. Then take the diced onions and fry in the same fish skillet – until golden brown brown.
4. While the onions are frying take raw diced potatoes and cover the fish slices, to fill the rest of the empty pan and then apply the cooked onions on top the potatoes and fish.
5. Put the butter in little chunks, then the egg slices and sliced mushrooms on top of everything. (you could slice up some fresh garlic and apply at this time.)
6. Cover with sour cream and shredded cheese. (bury the other ingredients.)
7. Salt and Pepper to taste! (some may salt and pepper twice – once after the potatoes and then at the last step)
8. Bake in the oven until done. (preheat 300 degrees F. and bake for 20 to 30 minutes. in center rack of oven. Keep an eye on the top of dish and pull before it burns.)

How To Make Russian Beef with Canned Mushrooms Recipe

Fish Journal | Fish | Fishing | Aquaculture Ingredients:

• 2 lb Boneless Round Steak
• 3 tb Flour
• 1 ts Salt
• 2 tb Oil
• 1/2 c Finely Chopped Onion
• 1 Minced Garlic Clove
• 1/2 c Coca-Cola
• 2 tb Flour
• 1/2 c Water
• 1 tb Worcestershire Sauce
• 2 oz Canned Mushrooms W/Liquid
• 1 c Sour Cream
• 2 tb Minced Parsley
• Cooked Mashed Potatoes Or
• Cooked Noodles Or
• Cooked Rice

Directions:

1. Cut the beef into 1/2 inch strips; put in a plastic bag with 3 tb of flour and the salt. 
2. Shake until the meat is evenly coated. 
3. In a heavy skillet or Dutch oven, heat oil; add the meat strips and brown slowly, stirring often. 
4. Add the onion, garlic, Coca-Cola and 1/4 cup of water; mix well. 
5. Cover andsimmer for 30 to 45 minutes or until the meat is fork tender.
6. In a bowl, mix the 2 tb of flour with the 1/2 cup of water until smooth.
7. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms.
8. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions.) 
9. Stir in the sour cream and heat gently just until the gravy simmers. 
10. Sprinkle with parsley and serve over mashed potatoes, noodles or rice.

4 servings

How To Make Russian Chicken Chakhokhbili

Ingredients:

• 3 pounds chicken thighs, wings, and unboned breasts.
• 5 tablespoons unsalted butter.
• 3 medium onions, coarsely chopped.
• 1 tablespoon all-purpose flour.
• 1 1/4 cups Chicken Consomme.
• 6 medium tomatoes, blanched, peeled, and quartered.
• 1/4 cup dry white wine.
• 2 tablespoons freshly squeezed lemon juice.
• Salt to taste.
• 2 tablespoons tomato paste.
• 1 tablespoon each of finely chopped fresh cilantro and basil.
• 1 1/2 teaspoons each finely chopped fresh tarragon and mint.
• 1/2 teaspoon paprika.
• 3 tablespoons finely chopped parsley.
• 1 clove garlic, crushed.
• Thin lemon slice for garnish.

Directions:

1. Dry the chicken with paper towels. 
2. Melt 2 tablespoons of butter in a medium –size Dutch oven, add chicken pieces, and brown on each side for about 10 minutes. 
3. Remove the chicken and set aside. 
4. Melt 2 more tablespoons of butter in the Dutch oven, add the onions, and saut over medium heat for 10 minutes.
5. In a small skillet stir the flour over low heat for 3 minutes. 
6. Add the remaining tablespoon of butter, stirring continuously, and cook for 2-3 minutes more. 
7. Pour the sauce over the onions in the Dutch oven, stir, then add the tomatoes, wine, and lemon juice, and bring to a boil.
8. Sprinkle the chicken pieces with salt and add to the pot. 
9. Cover and cook over moderate heat for 10 minutes, then add the tomato paste and 1/4 cup of chicken broth of water, if necessary. 
10. Stir, cover, and continue to simmer for 10 minutes more.
11. Mix the herbs and spices, reserving the garlic and 2 tablespoons of the chopped parsley, and add to the stew; simmer for 3-5 minutes. Add the garlic, cover, remove the pot from the heat and let the fragrance infuse for 3 minutes longer.