Thread: REAL RUSSIAN CUISINE..

Originally Posted by VendingMachine

Originally Posted by joysof

...but do you never yearn for what only a long-term relationship can provide?

Nope. What can it provide? Can it provide pussies galore?

Dear me. You're all heart, ain't you?

joysof, methinks your joy is clearly not destined to ever become 'ard как вы яхту назовёте, так она и поплывет (c) Cap'n Врунгель

Now there's funny.

But I thought you weren't 'crossing swords' with me any more?

And the fight of the giants has begun...

Originally Posted by joysof

But I thought you weren't 'crossing swords' with me any more?

OK, sorry, mateski, I forgotski.

i cooked a soup called borscht by following recipe instructions carefully but im sorry to say that the soup isnt good at all.. even with sour cream on top. its not good.

Originally Posted by Bratan_usa

i cooked a soup called borscht by following recipe instructions carefully but im sorry to say that the soup isnt good at all.. even with sour cream on top. its not good.

It's impossible! Try this one http://masterrussian.net/mforum/viewtop ... ght=#22527 it looks like a real borshch, my wife cooks borshch something like that.

Ramen soup 100%

The main thing in making soup is to boil meat long enough, no less that 1 hour. It may be without bones but for a soup a meat with bones is usually taken. There is a stage where a scum is formed, you should remove it with a spoon. After 1-1.5 h you add minced cabbage, then sliced potatoes. I can never remember how long do they cook, 10-15 min for potatoes approx. The cabbage is a little bit longer. After all you may look or taste it and decide if it is ready. At this stage you may salt it. The sliced carrot and onion may be added after potatoes, but I prefer to grate them and fry on a pan and only then add it to a soup. In this way a very nice goldish film is formed. The grated beetroot (in very thin threads) is added before ~5 min of the end of boiling. At least I have been taught to do so, there are some other ways of adding a beet. If you want to boil a beet separatedly, in one piece, as for a salad with garlic and sour cream (and/or walnuts), for example, then it should be boiled for a long time, and I never have patience fot it. 1-2 min before the end you add bay leaf and other spices. When served you add a sour cream in a plate, sometimes with minced garlic and eat it with black bread of course.
You may add other components to a soup, for example millet or pasta (they are ready in ~10 min or so) and combine them differently. For example, a soup with meat, potatoes and pasta only. It's like a construction set, you know. The beetroot is necessary only for a "borsch".
This kind of soups comes to be very heavy in result, but I like it, "let the spoon stay" as it to say.

P.S. А вот жарить чеснок — бе-е-е. Его надо добавлять в самые последние секунды готовки или когда приготовление уже закончилась, но еда ещё горячая.

i cooked a soup called borscht by following recipe instructions carefully but im sorry to say that the soup isnt good at all.. even with sour cream on top. its not good.

No way! Borscht is one of my favorite Russian foods that I've tried, other than Blini. Maybe you cooked it wrong. You need a real russian to cook it for you. Its the best, really. It seems like Russians are good a throwing soups together.

I'm Russian and hate borscht. It's not good at all.

Originally Posted by VendingMachine

I'm Russian and hate borscht. It's not good at all.

Well I'm russian too and I like борщ very much (assuming it was cooked right). О вкусах не спорят.

P.S.: VM: relax man, don't be so aggressive!