Alexander Russian Magic Cook Profile - Allrecipes.com (11334109)

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Alexander Russian Magic Cook


Alexander Russian Magic Cook
 
Home Town: Russian, Florida, USA
Living In: Fort Lauderdale, Florida, USA
Member Since: Dec. 2009
Cooking Level: Professional
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Middle Eastern, Mediterranean, Vegetarian, Dessert, Quick & Easy, Gourmet
Hobbies: Fishing, Hunting, Reading Books, Music, Painting/Drawing, Charity Work
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  • Liver Pate
  • Liver Pate  
    By: William Anatooskin
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Recipe Reviews 3 reviews
Solianka or Russian Beef Soup
I didn't even read the directions, I just checked out the ingredients. They are too many!=)) But, I don't think they'd bother. Why you called Solianka "Beef Soup"?=) It's not! I would call it "Smoked Meat Sour Soup"! That would be the rightest name!=)) Anyway, sounds good! This is one of my favorite soups in my country (Russia). The original way is: stock based on a pickles brine, there are ham, sausages, bacon, kelbasa, some beef, lemons, olives (black and green), tomato pure, onions, celery.....what else?.........parsley, cilantro......oooohhh!!!!!!!!!!!!! pickles, diced..capers??? you can add but the original recipe comes with pickles, so...thanks! I rated this recipe with "five stars"!!!!

19 users found this review helpful
Reviewed On: Dec. 26, 2009
Russian Cabbage Borscht
Guys, I am Russian and I would say this recipe is ..eeeh..kind of ..just sounds like a Borscht, but...you know...I will try to add the original recipe in my recipe list in the next few days. Guys, I wanna tell you what! Make sure your borscht is red if its a red version, has enough garlic, herbs and lots of meat (if its not a vegetarian version). Make it out of pork short ribs previously baked up in an oven for 10-15 minutes! Add some mustard if you want to make the version of "borscht from the yesterday", this one is more tasty. Add some kidney beans (some people in Ukraine do this, I know), I don't like though=)) Nice combination of salt, pepper, vinegar, some sugar makes this dish incomparable. Lots of herbs-parsley, dill. You can add some cilantro if you like. I do all the time. Add garlic when the soup is done! There are million of variations of making this dish. What I do, I saute onions, celery, carrots, bell peppers( I love them to add), beet roots then, I add vinegar and set this mixture aside. Then, I make a stock and damp the mixture right in my meat stock. Don't be afraid in adding some crashed red chilies and some beef base as well.

16 users found this review helpful
Reviewed On: Dec. 26, 2009
Ukha (Russian Fish Soup)
I am Russian and I think there is nothing wrong in adding some lemon juice or just garnishing with a lemon. It brings the freshness and just enhances the flavor of the stock. One more tip, please, don't put bay leaves and lots of black pepper into the soup. They convert the basic flavor of your fish. And don't dice the potatoes, make a potato balls using a special little coring scoop. Parsley and lemon for garnishing of course. Basically when you are making a stock you should cook onions (whole! then, you'll damp them away), potatoes, and parsley root!!! this is the Russian trad. soup making way. Thanks for attention. Alex.

17 users found this review helpful
Reviewed On: Dec. 26, 2009
 
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