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Warm or hot zakuski are a definite treat. They usually are also used as main dishes or side dishes. As with most other dishes from the Rus, these hail from many other countries, such as the Republic of Georgia, Hungary, Estonia, Latvia, Uzbekhistan, etc. The wide variety of tastes combined with the varied types of dishes make the traditional zakuski tables a truly wondrous way to sample more than one cuisine, a little at a time.
Following is a selection of warm & hot zakuski recipes gathered from all over the Rus. The origin of each recipe is duly noted. My suggestion to you is try to make at least 1 or 2 of these yourself. The main thing is to remember is what they are when you get a chance to either go to the Rus or visit an authentic Russian, Georgian or Ukrainian restaurant, where you will inevitably see these items & many others on the menu. Title: Deruny - Ukrainian Potato Pancakes 1 ea Onion grated 6 ea Potato peeled & grated 2 tb Flour 2 ea Eggs 2 ts Salt 3/4 ts Black pepper 1 pt Sour cream ½ pt Cream Puree all ingredients except sour cream & cream in a large bowl with a mixer. Heat skillet & when hot drop in large spoonfuls of mixture. Cook until browned on 1 side then turn & repeat. When done remove, drain & place in a warm oven. Mix sour cream & cream together. Serve warm with a large dollop of the cream mixture. *NOTE: This is a staple in Ukrainian homes & these pancakes will store well in refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes. * * * * * Title: Soko Nigozee I - Mushrooms In Walnut Sauce 2 tb Corn oil (in Georgia sunflower oil is used) |
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