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How To make Ukrainian Meat & Fish Stew
1/2 lb Ground beef
1/2 lb Ground lamb
1/2 lb Herring, fresh, cubed,
Skinned & boned 1/2 c Plain Yogurt
4 T Butter
4 ea Eggs, seperated
1 ea Garlic clove minced
1 ea Onion lg. chopped
4 ea Potatos peeled & boiled
1/2 t Salt
1/2 t Black pepper
2 T Goat cheese crumbled
3 T Bread crumbs
4 T Carrots shredded
Put 1 qt of milk into a bowl and soak the herring in it 8-12 hours. Pat dry being sure to remove any and all bones. Fry the onions & garlic in 2 T of butter until golden. Pan fry the ground meats and place into a food processor. Add the onion, garlic herring, & potatos. Chop until a smooth mixture is achieved. Stir in the yogurt and the egg yolks. Add the spices. Preheat the oven to 400 degrees F. & butter a large baking dish. Add the shredded carrots at this point. Beat the egg whites until the are fairly stiff but not dry and then add to the mixture. Turn the mixture into the buttered baking dish. Sprinkle with the bread crumbs and goat cheese, dot with remaining butter, & then bake for 45 minutes. Serve hot.
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This is one of the best recipe to cook Mackerel. Dont miss it and watch video to the end,subscribe and like it
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Ingridients:
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Ukha Russian Fish Soup
Ukha is the second most popular soup in Russia, just behind Borscht. It is hundreds of years old and has a variety of styles depending on the fish used. Used to be that only freshwater fish were used in the recipe, however today any fish may be used and is perfectly acceptable. The flavor of this soup is incredibly rich and bright. Little wonder it is so popular. The freshness of the parsley and dill set of the rich taste of the fish and broth. Ingredients follow:
Fresh Fish with skin on (I used a steelhead trout filet)
2 Potatoes
1 C Carrot Chunks
2 Ribs Celery
1 Onion
1/3 C Parsley
1/3 C Dill
4 Bay Leaves
2 TSP Butter
1 TBSP Peppercorns
12 C Fish Stock (I used Better Than Boullion brand Fish Base)
I first learned of the recipe from this book: ¬CULINARIA RUSSIA C. 2006 TANDEM VERLAG GMBH, CAMBRIDGE UK.
HOW TO MAKE BORSCHT HERE:
MY LOW CARB BORSCHT HERE:
Music: Theme song from the television show The French Chef, performed by The TV Theme Players. From the album TV Theme Songs From The Past. c. 2009 Big Eye Music. Used by permission.
Traditional Russian Borscht Recipe | Ukraine Borsch soup with cabbage | Wilderness Cooking
Learn how to make authenic Traditional Russian Borscht Recipe with the chef master Tavakkul. This meal also, called Beet Cabbage Soup or Ukraine Borsch soup. Stay with Wilderness Cooking and get more cooking videos.
Ingredients:
- Cabbage
- Lamb meat
- Carrots
- Potatoes
- Onions
- Olive oil
- Tomato sauce
- Beets
- Bay leaf
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Ukha Fish Soup
Ukha Fish Head Soup (Уха) is a rustic Russian Fisherman's Soup that has been eaten for hundreds of years. Traditionally fishermen cook this outdoors in a pot, over an open fire. In the summer, we would go trout fishing and make this soup while camping. While that can be still done today, most of us use an indoor kitchen to make Ukha over a stove.
Click for recipe:
After this recipe you will only want salmon like this!
INGREDIENTS:
• Salmon
• Boiling water
• Salt and black pepper
• Oil
• 1 cup of margarine
• 2 garlic cloves
• Green smell to taste
• 1/2 lemon
Click on the link below and access other delicious recipes!
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