Russian Recipes

Ingredients for Little Meat Pockets (Pirozhki)
Recipe1 c Warm milk (105 deg-115)
4-3/4 c Sifted flour
1 ts Salt
1 tb Sugar
3 Eggs beaten
1 lg Onion, minced
1 lb Meat, ground
1/4 ts Black pepper
3 Hard cooked eggs, minced

Little Meat Pockets (Pirozhki) Preparation..Soften yeast in milk. Add 1 cup flour. Let Rise in warm place for 1 hour or until light and bubbly. Add remaining flour, 1/2 teaspoon salt, sugar, eggs and 1/4 cup melted butter. Mix well. Let rise until doubled in bulk. Divide into egg-size pieces. Roll each piece flat. Brown onion and meat in remaining butter. Add remaining salt and pepper to taste. Cool. Add eggs. Mix well. Place 1/2 tablespoon meat mixture on each piece of dough. Fold. Seal edges. Let rise several minutes. Fry in deep fat heated to 375 degs. until brown. (Or brush with beaten egg and bake at 400 deg for 25 minutes) serves 6 Posted to Recipe Archive - 22 Sep 96 submitted by: LeiG@aol.com Date: Thu, 5 Sep 1996 21:04:28 -0500 (CDT


Ingredients for Kvas Recipe
1 lb Stale black bread
- or -
1 lb Pumpernickel bread, stale
1 c Sugar
2 tb Raisins
2 tb Mint leaves, fresh
- or -
1 tb Dried mint leaves
2 tb Active dry yeast
1/4 c Luke warm water

Kvas Preparation**NOTE** Water must be hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread 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, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over 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.