Tag: parsley root (Page 1 of 3)
Boiled Beef TongueJune 18th, 2016 in Appetizers & Snacks, Beef, Main Dishes, Tips, Advices & How-to by Julia Volhina
Boiled beef tongue is one of foods I love from the childhood, I love the taste, and it also is nutritious and easily digestible and is a good source of protein.
Boiled beef tongue is a perfect dish on its own, that is you can serve it with a side. But it can be also used for sandwiches, or be sliced into a salad, or be used in further cooking.
Now, cooking time for beef tongue will vary greatly depending on it size and age. It will be anywhere between 2 and 4 hours. So start testing readiness at about 2 hours mark of boiling.
Broth prepared from cooking beef tongue with vegetables tastes great as well, you can use it for a soup or some other cooking, just discard roots and use fresh ones at that point if needed.
Fish with VegetablesMay 25th, 2013 in Fish, Main Dishes by Julia Volhina
This is my mom’s recipe, she used to cook pretty much any fish we had like this. Original recipe calls for parsley roots, but they are hard to come around here, so I used parsnips instead and it worked good.
Important moment: the fish should be with bones (so pieces won’t fall apart). Actually this recipe is very good for bony fish: if you let fish simmer with vegetables for longer – smaller bones will dissolve while cooking.
Jellied Meat (Kholodets)November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.
Chicken Soup-Puree with EggsApril 7th, 2012 in Hot Soups, Soups by Julia Volhina
If you have hand blender this is a soup recipe to try for you: pureed chicken in vegetable broth thickened with flour and beaten eggs.
Hand blender works great to mince chicken meat as well as to break any knots in flour feeling (if needed).
Stand blender or meat mincer will work as well, just mince meat with a bit of broth before adding it to the pot.
Vegetable Soup-Puree with MushroomsDecember 31st, 2011 in Hot Soups, Soups by Julia Volhina
If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.
Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.
If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.
Clear Beef Broth with VegetablesOctober 8th, 2011 in Hot Soups, Soups by Julia Volhina
Beef broth with vegetables is easiest liquid food to make, easiest to consume, good for your digestive system. Why not to cook it yourself instead of pouring it out from a can or a box?
All you need is beef with bones (I find shank cut very suitable for soups and broths), roots (carrots, parsley, celery), onion, fresh greens and this recipe.
Clear beef broth is nice to accompany any food prepared from that boiled meat cooked in the broth (since you don’t need it after broth is cooked), such as crepes with boiled meat stuffing, savory pies or fried dumplings.
Sorrel and Pork Soup (Green Borscht)June 18th, 2011 in Hot Soups, Soups by Julia Volhina
Sorrel and pork soup, or as it is called also green borscht (obviously because of the color), is one of these dishes you can rarely eat in US, unless you are ukrainian, poland, russian family or visiting one of those :).
I was a bit unlucky in buying sorrel this time. Sorrel is very seasonal (meaning available only on spring), and for some reason WholeFoods (the only place where I was able to find it) carries it in herbs section – read this as 2-3 branches per a pack.
I ended up getting last 3 packs they had in their stock, but even that was less then needed for this soup (I am actually still wondering, who buys sorrel in WholeFoods in such packs and for what?).
Anyway, if you are more lucky than me and either know where to buy enough of sorrel or growing it by yourself, you can safely use more, and by more I mean much more: 3-4 cups is good. If you want to make it’s sour taste a bit less intense – fry it before adding to the cooking pot or/and use more water when cooking broth.