How to Cook Fish in Aspic

In aspic, the ingredients are molded into a gelatin made from a meat or vegetable stock  The natural gelatin in the meat solidifies the mold as it cools. Any type of food can be used, but fruit, meat and vegetables are  the most common. When made with fish, there is often less natural gelatin in the meat, so the stock is ... Read More »

How to Cook Borsch (Beetroot Soup), Moscow-style

Ingredients required for Borsch, Moscow-style: Beef on the bone, 1 kg Sausages, 200 g Ham or bacon, 150 g 1 middle size beetroot ½ middle size white cabbage 4 middle size potatoes 1 large onion 1 middle size carrot Tomato puree, 2 tablespoons Vegetable oil, 2 tablespoons Salt and pepper (season up to taste) Vinegar, 1 teaspoon Water, 4 liters Sour ... Read More »

How to Cook a Three Level Omelet (Omlette), Russian-Style

Ingredients needed for a three level omelet (Omlette): 6 eggs (2 eggs for each level) Mayonnaise, 4 tablespoons Tomato sauce, 1 tablespoon ½ Bulgarian pepper (red, for tomato sauce), seeded Fresh spinach, 1 bundle Fresh greens (parsley, dill) – ½ bundle Spices (if you prefer) – paprika for tomato level and turmeric for eggs level Salt (season to taste) Cooking ... Read More »

How to Cook Dressed-Up Meat

Ingredients for Dressed-up Meat: Pork flesh 1.5 kg White cabbage leaves Spring onion, 1 bundle Chopped dill, 1 tablespoon Chopped celery leaves, 1 tablespoon 500 ml meat stock 8 middle size potatoes Vegetable oil, 3 tablespoons Salt and black ground pepper (season to taste) Cooking instructions for Dressed-up Meat: Take about 6-7 upper cabbage leaves and cut off thicker parts ... Read More »