Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Beet fish soup
Beet fish soup
Ingredients:
Fillet of white fish — 600 g.
Beet — 200 g.
Potatoes — 200 g.
Carrots — 150 g.
Onion — 100 g.
Paprika — 150 g.
Lemon juice — 2 tbsps.
Vegetable oil — 2 tbsps.
Fennel — 15 g.
Green onions — 20 g.
Bay leaf — 1 piece.
Salt to taste
The black pepper ground — to taste
Garlic — 10 g.
Preparation:
1. To cut fish fillet on pieces 3-4 cm wide.
2. To put in pan, to fill in with 1 liter of cold water, to put bay leaf and quickly to bring to the boil. To scum and cook 5 minutes on the minimum fire.
3. To take out from broth fish and bay leaf.
4. Beet to clear and cut thin straws.
5. To put in pan, to water with lemon juice, to add 3-4 spoons of fish broth, to close cover and to take in 15 minutes on average fire, stirring slowly.
6. To cut onions with half rings, carrots straws. To fry vegetables on vegetable oil in stewpan about 5 minutes, to add the paprika cut with straws and to prepare 5 more minutes. Potatoes to clear and cut with cubes.
7. To put the fried vegetables and potatoes in pan with beet, to pour in the filtered fish broth, to bring to the boil and to cook baking plate cover on small fire of 15 minutes.
8. Ready soup to salt, add the chopped garlic and greens, to pepper to taste and to give with sour cream.
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Category:
Recipes 
Ginger soup
Ginger soup
Ingredients:
Rice round — 125–150 g
Carrots fresh — 2 pieces.
Root celeriac — 2-3 slices
Petiolar celery — 3–4 pieces.
Onions of the large sizes – 1 piece.
Bay leaf — 3–4 pieces.
The black pepper ground to taste
Black pepper peas — 5–6 peas
Carnation — 4–5 pieces.
Cabbage Beijing — 350 g
Potato of the average sizes — 300 g
The Bulgarian paprika — 1 piece.
The garlic peeled — 2-3 cloves
15 cm of leek — 1 piece.
Fresh ginger — 3 cm
The water filtered — 2 l
Preparation:
1. One carrot, slice of celery and bulb to clean and cut slices.
2. Stalks of parsley to wash out, cut and add to vegetables.
3. To add waters and to cook 1 hour on small fire.
4. In 5 minutes prior to readiness to add bay leaf, peppercorn and carnation.
5. To filter broth and to wring out vegetables.
6. To cut the peeled carrots and root of celery straws, to cut pepper and cabbage small slices.
7. To wash out scapes of celery and too small to cut.
8. To brown carrots and root of celery on vegetable oil.
9. Potatoes to clean, wash and cut brusochka.
10. To wash leek.
11. To wash out garlic in cold water.
12. To pass garlic via the spadefoot.
13. To clean ginger.
14. To grate ginger.
15. To add potato to broth.
16. To bring to the boil and to add salt and pepper.
17. To add the remained prepared ingredients and to allow soup to be boiled thoroughly 20 more minutes.
18. To add rice and to cook to readiness of rice.
19. It is possible to try.
Bon appetit!
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Category:
Recipes 
Rassolnik with pearl barley
Rassolnik with pearl barley
Ingredients:
500g meat on bone
50g vegetable oil for frying
5-6 tubers of potatoes
3-5 peas of black pepper
3-4 bay leaves
3 pickles
2 averages of carrots
1 glass of pearl barley
1 bulb
? glasses of cucumber brine
Preparation:
To wash out, lay out meat in pan, to pour 2l cold water, to bring to the boil when there is foam water to pour out, to wash, lay out pan in it meat, to pour 2-2,5l new cold water, to bring to the boil, to cover, make the minimum fire, to cook meat 1,5-2ch. To cut in cubes onions, to rub carrots on grater, to peel potatoes, to cut it in large cubes. To wash out pearl barley, to fill in with cold water and to set aside. On frying pan with oil to fry onions, to add carrots, to potomit to softness. Small to cut, lay out cucumbers in frying pan and to potomit before reduction of volume twice, to pour in brine, to clean cucumbers from fire. With ready meat to put potatoes in broth, to pour pearl barley (to merge water), to boil thoroughly them to semi-readiness, to add cucumbers, onions with carrots, to pepper, put laurels, to cover and bring soup to the boil, to boil thoroughly 5min, to check for taste, to add cucumber brine to taste if it is necessary.
Bon appetit!
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Category:
Recipes 
Kalakeitto - the Finnish fish soup
Kalakeitto - the Finnish fish soup
It is necessary:
400 grams red (or another tasty, is better more fatly) fish
2 average potatoes
1 bulb
50 grams of desi
1 glass of cream
1/4 glasses of greens of fennel
1/4 glasses of chives (optionally, but it is very desirable)
bay leaf
bell pepper
allspice
salt
Preparation:
From fish to cook broth with lavrushka and pepper. Ready fish to take out, put aside. To cut potato with small cubes, to pour into broth, to cook to readiness. to cut onions with small cubes, to brown on desi. To exempt the cooled-down fish from skin and bones, to cut. In soup to pour in cream, to add the browned onions, greens, slices of fish. To bring soup almost to the boil and at once to remove from fire.
Category: Recipes
Chicken vermicelli soup
Chicken vermicelli soup
Nourishing chicken soup for all family.
Ingredients:
500 g of chicken (at me 1?4 part from the whole chicken)
300 g of potatoes
150 g of onions
150 g of carrots
150 g of vermicelli
salt
pepper
vegetable oil for frying
Preparation:
To cut chicken on some large pieces, to put in pan. To pour 2 l of water for soup of average density (or 3 l – for more thin soup). To bring to the boil, to scum if necessary, to salt. To cook about 30 minutes.
To clean onions, small to cut. Carrots to clean, rub on large grater. Potatoes to clean, cut with brusochka. To fry onions on vegetable oil about 5 minutes, to transparency.
To add carrots, to mix, fry about 5 minutes. When chicken has cooked, to take out meat slices from broth. It is a little to cool of them. To add potatoes to broth.
To add the fried carrots with onions. To cook 15 minutes. To separate meat of chicken from bones and to cut with slices. To put chicken back in soup.
To add vermicelli, to mix that vermicelli has not stuck together.
To Dosolit soup to taste, to pepper. To cook so much, how many it is specified on packaging with vermicelli (about 5-10 minutes). Chicken vermicelli soup is ready.
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Category:
Recipes 
Chicken jelly
Chicken jelly
Ingredients:
Chicken of 1 piece.
Onion of 1 piece.
Carrots of 140 g
Garlic of segment of 5 pieces.
Salt food 1 tsp.
Black pepper peas of 5 pieces.
Bay leaf of 4 pieces.
Egg of 2 pieces.
Cilantro of 5 g
Preparation:
Jelly and jelly, in general, same. Generally this dish is called jelly in the western regions of Russia whereas from the Urals and further on the East, dish call jelly. Besides, sometimes the name jelly is applied to the dish received from pork or pork beef cook water to distinguish from the dish received only from beef cook water.
Pay attention that chicken was fatter, at me was house therefore broth has turned out very rich.
To flay from chicken. I chicken had very big 5 kg therefore I used only half if at you small — use it entirely.
To put chicken in pan and to fill in it with cold water that it on 5 cm has covered chicken (about 4 liters). To put pan on strong fire.
When water begins to boil, to scum and reduce fire. To cook 4 hours on slow fire, periodically removing foam and fat. Waters has to remain also meat completely is twice less to depart from bone. To add the peeled carrots, bulb, garlic, to cook 30 more minutes.
Then to add salt to taste, bay leaf and peppercorn and to leave to cook for 30 minutes.
So far broth is cooked longer, to boil eggs in abrupt, to cool them, then to clean. To clean carrots, for its softness it is possible to boil thoroughly previously in broth about 5?7 minutes, but it on the fan. To cut amusing forms for further decoration of jelly.
To peel garlic and to slice the thin.
To take boiled carrots, bulb and garlic from broth and to throw out. Broth to filter and set aside it to be cooled. To separate meat from bones which also jump out, to cut or divide into small slices and to lay out in form.
To cut eggs lengthways and to spread out from above meat, to add the cut carrots, garlic, and in end to decorate with greens of parsley or cilantro.
Accurately to fill in with the filtered and cooled down broth, to put to stiffen in the refrigerator.
To give jelly with horse-radish or mustard.
It is possible to prepare sauce: sour cream, horse-radish, garlic — everything rubs on small grater and mixes up with the crushed greens.
Category:
Recipes 
Russian cabbage soup from sourcrout with pork
Russian cabbage soup from sourcrout with pork
Ingredients:
vegetable oil – 1 tablespoon.
sourcrout – 400 g
potatoes average – 3 pieces.
bulbs of the average size – 2 pieces.
bay leaf – 2 pieces.
carrots large – 2 pieces.
fat pork – 500 g
salt – to taste
Preparation:
To wash up one carrots and bulb, largely to cut and fry on dry frying pan, 3 min. Meat to fill in 2 l of cold water, to bring to the boil, to scum. To add salt, pepper, the fried vegetables and bay leaf. To cook 1 h. To shift pork in bowl. To filter broth and again to bring to the boil.
The remained onions, carrots and potatoes to clear and cut straws. To fry in 1 tablespoon of oil, 4 min. To add to broth and to cook 10 min.
Sourcrout to wring out, cut and add to Russian cabbage soup. To cook 10 min. To remove from fire and to allow to be drawn under cover of 15 min. To give with meat slices.
Category:
Recipes, First courses 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category:
Recipes, Fish and seafood 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category:
Recipes, Fish and seafood 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category:
Recipes, Fish and seafood -
