Презентация, доклад обучающегося по теме The Russian Cuisine

onion
1 carrot
4-5 black and aromatic peppercorns
2-3 bay leaves
1 piece and root parsley
1 lemon
dill
salt

Way of cooking
Scale, gut and wash the fish. Cut it into small bits. Pour water over the fish's heads and tails and bring to a boil removing the scaum. Add the salt, culinary roots and spices; boil again for 1/2 hour. Strain the broth, add the bits of fish and boill till done. Make sure the bits do not crumble. Remove the bones carefully and lay out in small forms. Use the strained fish broth as the base for making a jelly with gelatine and a beaten-up egg-white (for coloring). Let the jelly settle and pour into the forms. Adorn with slices of the lemon and parsley.

cucumber
4-5 tbsp. shredded sauerkraut
2 tbsp. 3 % vinegar
1 medium-size onion
4 tbsp. vegetable oil
salt to taste

Way of cooking
Boil the potatoes, beetroot, carrots, and pickled cucumbers and cut them in thin slices or (what's more traditional for this dish in small cubes (1/4-1/2"). Cut one onion or the corresponding amount of green onion the same way and press the saurkrautt until the juice comes out. Put them all together, dress with the vegitable oil, vinegar and salt. Mix.

(300 gm) boiled beef
several green onions
2-3 radishes
2 fresh cucumbers
3 boiled potatoes
1-2 tbsp sour cream
1 tbsp sugar
mustard
salt

Way of cooking

Grind the egg-yolk together with the sour cream, mustard, salt and sugar,dilute in cold kvass, add small cubes of the fresh cucumbers, radishes, boiled beef, minced egg-whites, boiled potatoes, chopped green onions.

g rice
2 carrots
3 tomatoes
salt and pepper on your taste.

Way of cooking
Boil the whole head of cabbage in a salt water during 20 minutes. Then peel off the leaves accurately. Boil rice in a salt water until it is almost ready. Grate carrots and chop tomatoes. Mix rice with minced meat and carrots and tomatoes. Add salt and pepper. Put each leaf the inner side up. Place one table spoon of prepared meatstuffing in the centre of each leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Add two table spoons of tomato sauce or ketchup to 0,5 litre of water or broth. Add it, covering the bottom of the pan. Spread butter on top of each piece. Heat oven to 140 degrees Celsius (250 degrees Fahrenheit). Bake golubtsy for an hour. Served with seam down, in a deep plate. Garnished with sour cream or sauce in which golubtsy were cooked.

water
1/2 tbsp salt
1 tbsp vegetable oil
3 eggs
250 g beef
250 g pork
1 onion
salt, pepper.

Way of cooking
Grind beef and pork twice in meat chopper. Then add chopped onion, salt and pepper. To make mince meat more tender and juicy, add a bit of milk. Leave it in a cold place.. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage“ (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a glass or a cup and make rounds with it on the dough. Fill each round with 1 teaspoon of the mince meat, fold into half-moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil much water, so that they cannot stick to each other. Salt water. Carefully drop pelmeni into
boiling water. Don't forget to stir them from time to time. Boil for 20 minutes. Pelmeni are served with butter, sour cream or vinegar.

milk
6 eggs
2/3 llb (300 g) butter
1 1/2-2 cups sugar
40-50 g yeast
3/4 tsp salt
150 g raisins
50 almonds
2 tsp vanila

Way of cooking
1. Soak raisins in water at least for 2 hours. 2. Solve yeast in 1 1/2 cup of warm milk, add half of necessary flour (1 lb),mix well and put into warm place.3. When dough increase in volume in twice add salt and yolks (keep one fordecoration) mixed with sugar and vanila, butter. Add beaten up white of eggsand flour. Mix it well. Dough should be not too thick but well mixed.
4. Put the dough into warm place.5. When dough increase in volume in twice add raisins (dry them bafore adding) and chopped almond. Mix well. 6. Put dough into baking pans. For more thick kulich fill 1/2 of pan's volume, for lighter - 1/3. 7. Pans should be prepared in the following way. Cover bottom with oiled paper circle. Inner sides wet with oil and sprinkle with flower
8. Filled pans leave in a warm place. When dough increase in volume at 3/4 of pan's volume grease it wih beaten yolk and put into bakig oven pre-heat to 350° F. Bake for 50-60 minutes.
9. To avoid burning after 20-30 minutes cover top of the kulich with moisted paper circle. 10. Let kulich cool. Decorate its top side with icing, chocolate and anything
you can use.