Rus: Zakuski the Appetizers of the Rus - Part 2

Meat, Maindish, Appetizer
Yield: 4 Servings

2 1/2 lb Liver (calf-pork-beef)
2 ea Onions chopped
1 c Sour cream
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.

ORIGIN: Natalia Tkachova, Kyiv-Ukraine, circa 1999

* * * * * *

Title: Kvasheni Ohirky - Cossack Dill Pickles
Categories: Ukrainian, Sidedish, Pickle, Vegetable, Appetizer
Yield: 5 Pounds

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!

ORIGIN: Dr. Larisa Lenkova, Kyiv-Ukraine, circa 1995

* * * * * *

© Donald R. Houston, PhD

Go To Page: 1 2 3 4 5 6 7

Articles in this Topic    Discussions in this Topic