I continue to digitize the book 'Cooking' created in 1955 in the USSR. Today I want to share a couple of recipes of Russian cuisine. This is Ukha (fish soup) and the dumplings.
Of course, cooking options around the world there are so many, but here I quote from the original recipes publication.
For the dough: 330 flour, 23 eggs, 115 water, salt 6; dough output 450; for minced beef 200, 230 pork, onion 40, salt 9, pepper 0.2, 0.5 sugar, water 90; minced output 560; eggs for lubrication 20. The yield of raw meat dumplings 1 kg.
Sift the flour on the table, pour a mound and make it a funnel-shaped recess in which to pour water mixed with eggs and salt. Mix the eggs and the water should be at the rate of 1 kg 400 g flour mixture and kneading seek all liquid quickly mixed with flour. Knead the dough uniform, be postponed for 20-30 minutes, to facilitate rolling.
Prepared dough roll out a long strip thickness of 1-1.5 mm and a width of 40-50 cm and lubricate the egg Full length test, retreating 3-4 cm from the edge, spread the stuffing balls of 5-6 g 2-3 cm one from another. Meat Balls close edge of the dough, the upper layer of dough pressed his hands to the bottom around each ball and cut the dumplings in a semi-circle with a diameter of about 3 cm. Dumplings put on a baking tray floured, and put into the refrigerator.
To prepare the stuffing suit pork, lamb or beef. The cut pieces and mince, add salt, pepper, sugar, water (one-fifth of the weight of the meat). Mix with minced onion. Dumplings boil in salted water (4 liters of water 1 kg of dumplings, 40 grams of salt) at low boil for 8-10 minutes.
By dumplings can apply butter or sour cream, vinegar.
Russian fish soup (Ukha)
Ruffes or perches 150, pressed caviar 8, 5 parsley, celery 5, 10 onions.
Processed fish and cover with cold water, gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten caviar solution.
To prepare the solution: caviar grind in a mortar, gradually adding water (1-2 tablespoons) for as long as a homogeneous mass (grains are should be carefully pounded). Thereafter the mass is diluted with cold water (4-5 liters of water per 1 kg of caviar) and add salt.
The prepared solution was poured into the broth, stir well, close the bowl with a lid, heated to a boil, remove the foam and continue cooking at low boil for 20 to 30 minutes. Ready soup off the heat and let it stand (caviar solution settles on the bottom), and then strain.
When producing large quantities of soup solution of caviar can be imported in two steps.
When cooking in the broth should be added to the stems of parsley and celery, which give the broth (ear), a pleasant aroma and beautiful greenish hue.
Fish soup serve in soup bowls. Separately, you can submit pies or pie with minced fish.
The best fish soup obtained from small fish - perch and ruffe.
Keywords: 'Cooking', Siberian dumplings, Russian fish soup (Ukha)
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