By Alla Sacharow
Alla Sacharow's ardour for Russian cooking springs from her devotion to her place of birth. For this specific assortment she has assmebled 450 recipes, selected from between millions, and creates a culinary journey of her fatherland. greater than a hundred thirty full-color images illustrate the recipes and the paintings of presentation, and mirror either the Russian nation-state and Russian tradition.
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Pressure. Puree in meals processor and position in a double boiler. Stirring continuously, upload the egg yolks and the butter. Beat vigorously till the sauce is thick and creamy. Season with garlic, salt, sugar, and tarragon. Mushroom Sauce GRIBNOY SOUS ¼ cup dried mushrooms 2 medium onions, chopped nine tablespoons butter ½ cup flour salt Wash dried mushrooms completely and soak in at the least 2 cups boiling water for 1 hour. Simmer for 10-15 mins and pressure. Pour the mushroom inventory via a very good sieve or filter out. Rinse, drain, and cube the mushrooms. Saute onions in 2 tablespoons butter until eventually evenly brown, upload mushrooms, and proceed cooking for 10 extra mins. organize a roux with 6 tablespoons butter and flour. upload roux to the mushroom mix and stir. Sauté a bit longer. upload I½ cups scorching mushroom inventory and simmer 2—3 mins, stirring continually. Season with salt and upload 1 tablespoon butter. Saffron Sauce SHAFRANOVY SOUS 6 tablespoons butter ½ cup flour 1 quart meat inventory ⅓ cup chopped onion 1 parsley root, peeled and chopped ⅓ cup chopped celery 1 teaspoon saffron ⅓ cup vodka white wine salt arrange a gentle roux utilizing four tablespoons butter and ½ cup flour. Stir in sizzling meat inventory and convey to a boil. Saute onion flippantly within the remainder of the butter. upload onion, parsley root, and celery to the broth. Simmer half-hour and pressure. Dissolve saffron within the vodka, stir into sauce, and go back to a boil. Season with white wine and salt. Serve with bird. Sweet-and-Sour Raisin Sauce KISLO-SLADKY SOUS S IZYUMOM 2 tablespoons oil 2 tablespoons flour 2 cups fish inventory ½ cup white wine salt 1 tablespoon honey juice of ½ lemon or 1 tablespoon wine vinegar ¼ cup raisins, blanched 20 slivered almonds (optional) warmth the oil, stir in flour. Dilute with sizzling fish inventory, stir till soft, and simmer for five mins. upload white wine, salt, honey, and lemon juice or vinegar for sweet-sour seasoning. upload blanched raisins and non-compulsory almond slivers and warmth within the sauce. Serve with fish, potato, and rice dishes. Sauerkraut Sauce SOUS IZ KISLOY KAPUSTY 1 pound sauerkraut, rinsed and squeezed dry (reserve liquid) ½ cup butter 1 medium onion, chopped 1-1½ cups sauerkraut juice salt, pepper 2 tablespoons vinegar 1 tablespoon honey Puree sauerkraut in a nutrition processor and braise in butter. Saute onions in butter and upload to sauerkraut. upload sauerkraut juice, disguise, and stew for half-hour. (Do now not upload juice all of sudden or the sauce won't thicken. ) Season with salt, pepper, vinegar, and honey for a sweet-sour style. Serve with roast goose or duck. Marinated Cucumber Sauce SOUS IZ MARINOVANNYKH OGURTSOV 1 medium onion, chopped four tablespoons butter 1 tablespoon vinegar 6 tablespoons tomato paste 2 cups meat inventory 1 tablespoon gentle roux ⅔ cup marinated mushrooms, sliced ⅔ cup cornichons, chopped pepper Sauté onions in 2 tablespoons butter. upload vinegar, conceal, and simmer till all liquid has evaporated. Sauté tomato paste flippantly in 1 tablespoon butter, upload to onions, and stir.