Russian cuisine: The best recipes. Iuliia Nelidova

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      Directions

      Preparing the Meat: Rinse the meat well under cold water. Remove excess fat and membranes. If using beef, you can cut it into large pieces; it’s better to leave the pork whole.

      Making the Broth: Place the meat in a large pot and cover it with cold water so that it rises 5—7 cm above the meat. Bring to a boil over medium heat, then reduce the heat to low. Skim off any foam that forms on the surface.

      Adding Vegetables and Spices: Add the peeled whole carrot and onion, bay leaves, peppercorns, and salt to the broth. Cover with a lid and simmer on low heat for 4—6 hours. The longer you cook it, the richer the broth will be.

      Preparing for Cooling: After cooking, remove the meat and vegetables from the broth. Strain the broth through cheesecloth or a fine sieve to eliminate any remaining fat and small particles.

      Cooling: Cut the meat into small pieces. In a deep dish or individual bowls, place the pieces of meat and vegetables, if desired. Pour the strained broth over everything. Allow it to cool to room temperature, then refrigerate for 6—8 hours (preferably overnight) to let the holodets set.

      Serving: Before serving, cut the holodets into portions, garnish with greens, and serve with mustard or horseradish.

      Cooking Tips

      Meat Selection: To achieve a richer and clearer broth, use meat with bones (such as pig’s feet or beef ribs). This will help create a jelly-like texture.

      Vegetables: To make the holodets look more appetizing, you can add diced boiled carrots and herbs.

      Broth Clarity: To ensure the broth is clear, avoid vigorous boiling. Cook on the lowest heat so that it just simmers gently.

      Extra Flavor: For a more unique holodets, add a bit of soy sauce to the broth.

      Interesting Facts About Holodets

      History: Holodets has a long history and was known as far back as Ancient Rome. It became particularly popular in Russia in the 18th century.

      Symbol of Celebration: Holodets is often prepared for festive tables, especially for New Year’s and other celebrations.

      Health Benefits: Holodets is rich in collagen, which is beneficial for skin, joints, and hair.

      Regional Variations: In different regions of Russia, holodets may have its unique features – for example, in some places, gelatin is added to speed up the setting process.

      Now you know how to prepare traditional Russian holodets. Enjoy your meal!

      Pickles and Marinades

      Pickles and marinades are not only a way to preserve vegetables and fruits for a long time, but also a wonderful method to add vibrant flavors to your dishes. In this chapter, we will explore the main methods of making pickles and marinades, as well as share interesting facts about them.

      Basic Preservation Methods

      There are several primary methods for preserving vegetables and fruits:

      Salting: This method relies on the use of salt, which draws moisture out of the products, creating an environment that is unfavorable for bacterial growth.

      Marinating: This method uses vinegar, sugar, and spices to create an acidic environment that also prevents spoilage.

      Fermentation: This process involves fermenting vegetables in salted water, which gives them a distinctive taste and aroma.

      Ingredients for Pickles and Marinades

      Main Products: Cucumbers, tomatoes, cabbage, peppers, carrots, radishes, mushrooms, and many other vegetables and fruits.

      Spices: Garlic, dill, bay leaves, black and red pepper, mustard, coriander, horseradish, and others.

      Liquids: Water, vinegar (9% or 6%), vegetable oil, sugar, salt.

      Sterilizing Jars

      Sterilizing jars is an important step in preparing for canning, which helps prevent spoilage of the products. Here are several methods for sterilizing jars before making marinades or jams:

      Oven Sterilization

      Prepare the Jars: Wash the jars thoroughly with soap and hot water, then rinse them with clean water.

      Preheat the Oven: Set the temperature to 120—150° C (248—302° F).

      Sterilization: Place the jars upside down on a baking sheet and put them in the preheated oven. Leave them for 10—15 minutes.

      Cooling: Carefully remove the jars using kitchen mitts and let them cool.

      Stovetop Sterilization

      Prepare the Jars: Wash the jars with soap and rinse them.

      Fill the Pot: Place the jars in a large pot and fill it with water so that it covers the jars by 2/3.

      Boiling: Bring the water to a boil and boil the jars for 10—15 minutes.

      Cooling: Carefully remove the jars with tongs and let them cool.

      Boiling Water Sterilization

      Prepare the Jars: Wash the jars with soap and rinse them.

      Boil Water: Bring water to a boil in a pot.

      Pour Over the Jars: Place the jars in the sink or a large bowl and pour boiling water over them. Leave for 5—10 minutes.

      Cooling: Carefully remove the jars and let them cool.

      Microwave Sterilization

      Prepare the Jars: Wash the jars with soap and rinse them.

      Fill the Jars: Fill the jars with water up to 1/4 full and place them in the microwave.

      Sterilization: Turn on the microwave at high power for 5—10 minutes (the time depends on your microwave’s wattage).

      Cooling: Carefully remove the jars, empty the water, and let them cool.

      Helpful Tips for Sterilization

      Lids: Don’t forget to sterilize the lids as well. You can boil them in water for 5—10 minutes or treat them in the oven.

      Handling Hot Jars: Use kitchen mitts or tongs to avoid burns.

      Sterility: Work with jars and lids only with clean hands or gloves to avoid contamination.

      Sterilizing jars is a simple but crucial step that will help keep your preserves in perfect condition!

      Recipes for Pickles and Marinades

      1. Salted Cucumbers

      Ingredients:

      Cucumbers – 1 kg

      Water – 1 liter

      Salt – 100 g

      Garlic – 3—4 cloves

      Dill – 1 bunch

      Bay