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martle
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« Reply #30 on: 22:46:06, 06-03-2007 » |
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Thankyou VERY much t-p. That's extremely useful.  |
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Green. Always green.
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trained-pianist
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« Reply #31 on: 22:53:45, 06-03-2007 » |
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Martle, if you ever do it from fresh beetroots, it is better to cook it in their skin, then after they are cold peel them and grate them. Some people grate them when they are fresh, but that is some kind of torture because they are so hard.
But if they are soft it is easy. Beetroots are really sweet. They are better small.
Everyone tries to preserve the colour. Colour is everything in borsch.
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martle
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« Reply #32 on: 22:56:51, 06-03-2007 » |
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t-p Brilliant! Thanks. |
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Green. Always green.
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reiner_torheit
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« Reply #33 on: 02:59:14, 07-03-2007 » |
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May be Reiner knows another version - STEP ONE - put on coat, remember phone and keys, go across the road to the Yolki-Palki bistro
- STEP TWO - order a big bowl of Borsch (65 roubles, about £1.15 including bread-and-butter)
- STEP THREE - enjoy
- STEP FOUR - go home and leave the washing-up to them, too
Actually my favourite Russian soup is Solyanka, which is a rich tomato soup that has black olives and lemon-slices in it Another one that's waaay too much fuss to prepare amateurishly at home, when you can have it well-made in a cafe for pocket-money prices With gorgeous soft black "borodinskoe" bread with coriander seeds  |
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They say travel broadens the mind - but in many cases travel has made the mind not exactly broader, but thicker.
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trained-pianist
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« Reply #34 on: 07:32:37, 07-03-2007 » |
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i like your solution, Reiner. And I love Borodinsky bread. It is very rich. I don't like herbs in it too much. I don't like fennel too much. But it is a good bread. They sell version of it in Polish shops here. Bread in general in Polish shops cost much less than in Health shops and it is even better and bigger. When I am not lazy I buy there.
I also love pirozhki that women sell on the street.
And also ponchiki (donuts)were so good when I was there.
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perfect wagnerite
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« Reply #35 on: 12:41:27, 07-03-2007 » |
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i like your solution, Reiner. And I love Borodinsky bread. It is very rich. I don't like herbs in it too much. I don't like fennel too much. But it is a good bread. They sell version of it in Polish shops here. Bread in general in Polish shops cost much less than in Health shops and it is even better and bigger. When I am not lazy I buy there.
I also love pirozhki that women sell on the street.
And also ponchiki (donuts)were so good when I was there.
T-p, Polish doughnuts are wonderful. I was in Warsaw a couple of weeks ago on business and it transpired that it is traditional to serve doughnuts on the last Thursday in Lent, which happened to be the day I was there - a sort of Polish Shrove Tuesday. My Polish hosts seemed most anxious to ply me with doughnuts through the day ... I'm not sure whether this counts as a Russian speciality, but an Uzbek friend of mine of Russian descent cooks an amazing dish called Plov - a sort of aromatic beef risotto. Whether Russian or Uzbek, it is really wonderful stuff. |
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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trained-pianist
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« Reply #36 on: 13:59:22, 07-03-2007 » |
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My grandmother and ant lived in Tashkent and made such a good plov. It is lamb meat and rice. I don't know how to make that one. I have some ideas, but I never made it. I am glad you know those dishes, perfect wagnerite. It makes me feel like home here and that people understand where I am coming from.
Doughnuts are so tasty. They made it in front of you and they go so well with coffee. I remember going ice skating in Gorky Park where alleys were made into ice and after skating eating doghnuts with coffee.
Also martle, I was thinking that one can put tomato paste into borsch. But the best solution is to get the small bottle from polish shop. It is a mixture of sweet and sour that is important. Then you have to put this into borsch according to taste, but you really can not go wrong.
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martle
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« Reply #37 on: 14:59:15, 07-03-2007 » |
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Thanks again t-p! All this talk of Russian/ east European food is confirming my thought that that's where I'd like to go on my next BIG holiday. If I ever have one. And... My grandmother and ant lived in Tashkent and made such a good plov. If you didn't already exist, t-p, someone would have to invent you. |
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Green. Always green.
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Mary Chambers
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« Reply #38 on: 15:24:14, 07-03-2007 » |
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I wonder if quark could be used as curd cheese in Russian recipes. Apparently the name derives (fairly circuitously!) from tvorog.
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trained-pianist
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« Reply #39 on: 15:51:09, 07-03-2007 » |
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I am not sure what is quark. Tvorog (Russian cottage cheese) is really easy to make. If one puts butter milk on a stove with very low heat, covers it and forgets about it for couple of hours the solids go up. Just drain it and freshly made tvorog is ready. It is very good. If one puts a little sugar, salt and a little flour (it is not that important how much because it is not fussy) and makes small pancakes on a frying pan they are really good.
I know someone who took a train from Moscow to Pekin. It took 16 days on a train to get to Pekin. Everything was organized of course. I would not recommend to do it on your own withoug the group. It is not save. But organized trip is ok. You can sleep in a train. It is fun. People said that Irkutsk is a good city, but Novosibirsk is not as nice.
From Pekin there is a plane back, of course. I love to make this trip myself.
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« Last Edit: 16:32:22, 07-03-2007 by trained-pianist »
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trained-pianist
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« Reply #41 on: 16:33:51, 07-03-2007 » |
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Thank you Mary. I grew up with this Quark hanging everywhere. My grandfather loved to make it when he retired.
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Mary Chambers
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« Reply #42 on: 13:16:11, 08-03-2007 » |
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It's possible to buy Quark in supermarkets.
I made your buttermilk curd/semolina/raisins pudding , t-p. It was very good, so now I have a packet of semolina I shall have to make it again! (Semolina was in the Hot Puddings section of Tesco.)
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trained-pianist
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« Reply #43 on: 13:31:56, 08-03-2007 » |
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Mary Chambers. I am glad you made this pudding. I am afraid that it was too bland for you. May be you should put vanila or cinnamon or lemon peeled and grated. I like recepies with few ingridients in it.
If you have semolina you can make what I had to eat as a child. I have a friend who ate it everyday before going to bed. He lived into a good old age. If you put a little of it in very hot milk and boil it a little. It is ready in minuts. It settles one well for the night in cold weather (or in the morning for the day).
Only I hated if it makes little balls and not mixed properly. I cried many tears in the morning over it.
I didnot know you were going really to make it. I would tell you not to do it because it is not sophisticated enough.
How else one can use semolina, does anybody know?
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Mary Chambers
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« Reply #44 on: 14:43:27, 08-03-2007 » |
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Dear t-p, I am not very sophisticated when it comes to sweet food! I liked the sound of it. I did wonder whether to put lemon in, and I may try that another time, but it wasn't bland, because the buttermilk curd tasted quite sharp. I was surprised how sharp (in a good way) it was. It was very easy to make.
I may try the very first recipe on this thread - Harmonyharmony's pasta. I like the sound of that, too, and because it's mostly store-cupboard ingredients it could be useful for times when I don't feel like shopping.
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