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Page 7
4 tb Butter
2 c Beef stock 2 tb Dill fresh chopped 2 tb Flour Salt & pepper to taste *NOTE: This may served as either a main dish or a hot appetizer. Wash, pat dry & sprinkle each piece of liver with salt & pepper. Roll in flour & fry on each side in butter. Saute onions until golden brown & then mix both liver & onions in deep pot. Add beef stock to pan where liver was fried, stir well & add sour cream, stir, then add to liver & onions. Mix well & cover. Cook slowly over low-heat for 20 mins., uncover, stir well, re-cover & cook for 10 mins. Remove liver from pot, arrange on individual plates & pour sauce over slices. Sprinkle with the dill. Very good when served with boiled or fried potatoes or rice. Serve hot.
Title: Kvasheni Ohirky - Cossack Dill Pickles 5 ea Garlic cloves bruised 8 ea Dill sprigs chopped 1/4 ts Alum -OR- 3 ea cherry leaves 1 c Coarse salt 16 ea Peppercorns 5 lb Cucumbers small un-waxed 4 qt Water 1. Soak cucumbers in ice water for 5-10 mins. next scald a 1 gal. glass jar in boiling water. 2. Place cherry leaves or the alum in bottom of jar. 3. Make a layer of cucumbers on bottom of jar, 4. Add a few of the garlic cloves & some of dill. 5. Do this until all is used. 6. Bring water to a boil then add the salt and pour over the cucumbers. 7. Cover with a plate and sit it in a dark, cool place to ferment. 8. Pickles will be ready in 10-12 days. *NOTE:It is important to not put a tight lid on the jar! * * * * * * © Donald R. Houston, PhD
The copyright of the article Rus: Zakuski the Appetizers of the Rus - Part 2 - Page 7 in Russian Culture is owned by . Permission to republish Rus: Zakuski the Appetizers of the Rus - Part 2 - Page 7 in print or online must be granted by the author in writing.
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