Archive for the ‘Russian Meat Dishes’ Category


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Russian Venison Steaks in Wine Sauce (Olenina v Vinnom Souse)

Monday, December 10th, 2007

Venison Steaks in Wine Sauce

4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste

Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.

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Russian Pork Ribs and Cabbage (Svinnie Rebra s Kapustoi)

Tuesday, December 4th, 2007

1 - 1.5 kg pork spareribs or short ribs
50 gr bacon drippings
1.5 cup beef broth
2 tablespoons cider vinegar
1 carrot, diced
3 potatoes, sliced
2 onions, finely chopped
3 bay leaf
1 small head savoy cabbage, finely shredded
Salt and pepper, to taste

For garnish:

1 tablespoon spring onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped

Brown the ribs in the bacon drippings. Season and combine with all the ingredients but the cabbage. Simmer for about 1 hour hours, keep meat covered with brot. Add the cabbage and continue cooking for another 30 minutes, or until cabbage is tender.

Serve hot, garnished with dill, parsley and spring onion.

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Russian Braised Spring Lamb with Cabbage (Tushenaya Baranina s Kapustoi)

Tuesday, November 27th, 2007

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

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