Russian Cookbook

150 gr dried red kidney beans, or about 250 gr canned red kidney beans
1 teaspoons salt
3 teaspoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
3 tablespoons finely chopped fresh coriander
1/2 teaspoon black pepper
2 tablespoons vegetable oil

If you are using the dried kidney beans, bring 2 cups of water and 1 teaspoon of the salt to the boil in a medium-sized saucepan. Drop in the kidney beans and boil for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour. Bring back to the boil, lower the heat and simmer uncovered for about 1 hour, until the beans are tender but still intact. Drain in a sieve or colander and pat dry with kitchen paper.

Canned beans need only be drained, washed under cold running water and patted dry.

Put the vinegar, chopped onions, parsley, coriander, salt, black pepper and the oil into a large bowl. Mix thoroughly. Add the kidney beans, toss together thoroughly but gently with a fork and taste for seasoning.

Suggestion:

The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour.

3 tablespoons vegetable oil
500 gr calf’s or baby beef liver, carefully trimmed and cut into 1-cm dices
30 gr unsalted butter
1 medium carrot, scraped and coarsely chopped
100 gr coarsely chopped onions
1 tablespoon finely chopped parsley
1 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
100 gr unsalted butter, softened
3 hard-boiled eggs, peeled and halved

Heat the oil over a high heat in a large, heavy frying-pan until a light haze forms above it. Drop in the diced liver and fry until the pieces are golden brown, stirring constantly. Scrape the liver into a mixing bowl.

Melt 30 gr of butter in the same pan and add the carrot and onions. Cook uncovered over a moderate heat, stirring occasionally, until the vegetables are soft but not brown. Add them to the liver in the bowl.

Stir in the chopped parsley and put the mixture through the mincer, using the finest blade.

Beat in the salt, pepper and nutmeg, then beat in 100 gr of butter, a tablespoon at a time.

Puree the mixture in a food mill, using the finest blade, and taste for seasoning.

Refrigerate for 5 - 8 hours until firm.

Suggestion:

Surround the pate with the hard-boiled egg on a small ceramic plates.

500 g. mushrooms
1 tablespoon cup lemon juice
1/4 cup sunflower (canola, soybean) oil
1/2 cup chopped dill
4 cloves garlic, coarsely chopped
3/4 white (white wine) vinegar
1 teaspoon salt
10 black pepper corns
2-3 bay leaves

Use small mushrooms or cut larger ones into quarters. Sprinkle mushrooms with lemon juice. Put aside for 10-15 minutes.

Place mushrooms in saucepan and cover with water. Bring to the boil. Add salt to taste and leave gently simmering for 8-10 minutes.

Remove mushrooms from the liquid and set them aside.

Mix 3/4 of the mushroom liquid with vinegar. Add peppercorn and bay leaves and boil mixture covered for 5-7 minutes. Cool to room temperature.

Place mushrooms in a glass jar. Add garlic and dill between layers of mushrooms. Pour liquid over mushrooms. Add oil on the top.

Place mushrooms in a fridge for about 4-6 hours.

Suggestion:

Wild mushrooms (such as Porcini or any other edible types) are preferrable and produce the best result.