Cranberry Kissel

Take 50 g/2 oz (2 tbsp) of berries to prepare 1 serving of kissel (200 g/7 oz), pick over and scald with boiling water, then mash berries with a wooden spoon. Transfer mashed berries into a cheese cloth and squeeze 1 tsp of juice. Keep juice in a cool dark place. Put squeezed berries into a pot and add 1 cup of hot water, bring to boil, then strain. Cool 1/4 cup of strained liquid and dissolve 2 tsp of potato starch in it. Add 3 tsp of sugar to the remaining berry broth and bring to boil. When the liquid comes to boil add to it dissolved potato starch and return everything to boil stirring all the time. Immediately transfer to a ceramic cup and continue to mix to prevent forming of a film on top of kissel. When kissel cools down slightly — add juice squeezed from berries to it.

Kissel should be cooked in an enameled pot (without any cracks in the enamel). Potato starch should be dissolved in berry broth, not water.

Any fresh berries could be used to make kissel following these instructions.

Tvorozhniki

Ingredients:

50 g/2 oz farmers cheese
1 tsp sugar
5 g/ 1/5 oz candied fruit
vanilla extract to taste

Use farmers cheese prepared from boiled milk. Rub farmers cheese through a sieve, then add syrup made from 1 tsp sugar boiled in water, mix and add vanilla and candied fruit. Serve as a dessert, or with rusks for breakfast.

Holubtsi (Stuffed Cabbage)

Ingredients:

50 g/2 oz cabbage
30 g/1 oz boneless meat
1 tbsp rice
5 g/ 1/5 oz onion
1/2 tbsp butter
1/4 egg
For sauce:
1 tsp butter
1 tsp sour cream
1/2 tsp flour
1/2 tsp tomato paste
1/4 tsp sugar

Cut the tough parts off of large cabbage leaves, put leaves into boiling water and parboil them, then take them out and drain. Pass meat through a meat grinder and mix with cooked rice, sauteed onion, and chopped hardboiled egg. Put stuffing in the middle of a cabbage leaf, wrap leaf around the stuffing, coat in breadcrumbs and fry on all sides in a skillet, then transfer into a shallow pot, pour tomato sauce over it and bake in the oven 30-40 minutes. One serving is 2 holubtsi.

To make sauce — melt butter in a skillet, quickly fry tomato paste, add sugar and flour, then light broth or stock and sour cream, and simmer for 10 minutes.

Zrazi with Rice or Buckwheat Porridge

Ingredients:

50 g/2 oz boneless meat
20 g/ 2/3 oz crustless white bread
1/2 tbsp butter
2 tbsp grain
5 g/ 1/5 oz onion
1/6 egg
For sauce:
1 tsp flour
1 tsp sour cream
30 g/1 oz stock

Roll ground meat into a shape of a medium pancake on a moistened board, put stuffing in the middle, wrap meat around stuffing and brown on all sides in oil in a hot skillet, then pour sour cream sauce over and put the skillet into a preheated oven for 10-15 minutes. Make stuffing with cooked rice mixed with browned onions and chopped hardboiled eggs, or with buckwheat porridge mixed with browned onions.

(Ed. note — This recipe assumes that you went through all preceding recipes in this category and know fairly well how to prepare ground meat for baby food. It also assumes some knowledge of cooking grains on your part .)

Meatballs

Ingredients:

50 g/2 oz boneless meat
15 g/ 1/2 oz crustless white bread
1/2 tbsp butter
1 egg white

Pass meat (beef, veal, chicken, or lean fish) twice through a meat grinder together with bread soaked in cold water and squeezed. Mix ground meat with butter and pass the mixture through a sieve, season with salt and fold in whipped egg white. Shape mixture into balls, put into a skillet, add a small quantity of cold stock or broth, cover with buttered paper and bake in the oven 30 minutes.

Serve with potato or carrot puree.

Pudding with Beef, Chicken, or Steamed Fish

Ingredients:

50 g/2 oz beef (or chicken, or steamed fish)
15-20 g/ 1/2 – 2/3 oz crustless white bread
1 egg
1 tsp butter
For potato puree:
200 g/7 oz potatoes
3 tbsp milk
1/2 tsp butter

Cut meat into pieces and pass it twice through a meat grinder together with bread soaked in milk. Rub ground meat through a sieve, season with salt and dilute with milk to the consistency of thin porridge, then add half of an egg yolk and accurately fold in whipped into thick foam egg white. Transfer the mixture into a well buttered and sprinkled with sifted breadcrumbs small mold, cover on the top with a buttered circle of paper, put the mold into a pot with hot water reaching half-way up the sides of the mold, cover the pot and leave on the stove. Take pudding out of the pot in 40-50 minutes, drizzle with stock or broth, and serve with mashed potatoes.

Meatballs in Soup

Ingredients:

50 g/2 oz meat
15 g/ 1/2 oz crustless white bread
1 egg white

Make minced meat just like in recipe “Sausage Patties“, add beaten egg white when adding water. Transfer the meat to a moistened board and shape 3-4 meatballs. ¬†Cook meatballs for 5 minutes in a salted boiling water. Take meatballs out with a skimmer, let them drain, and then out into a soup, bring soup to simmer and serve.

Sausage Patties

Ingredients:

50 g/2 oz meat
15 g/ 1/2 oz crustless white bread
1/2 tbsp butter

Clean sinew and fat from the meat and pass it through a meat grinder. Add soaked in water and squeezed white bread and mix well. Pass the mixture through a meat grinder again, season with salt, add 1 tsp cold water, 1/2 tsp butter and mix everything again.

Transfer ground meat to a moistened board, separate into 2 parts, coat each part in sifted breadcrumbs, shape into a round or oblong patty and fry oil in a hot frying pan — 5 minutes per side, then transfer into preheated oven and cook for 5 minutes.

Serve patties with mashed potatoes, rutabaga sauce, or with noodles.

Ground Meat with Potato Puree

Ingredients:

50 g/2 oz boneless meat
1 tsp butter
1/2 tsp flour
50 g/2 oz meat broth or stock
3 g/ 1/8 oz onion

200 g/7 oz potatoes
3 tbsp milk
1/2 tsp butter

Remove fat and sinew from meat, pass it together with onion through a meat grinder, and brown it in a pot. When the meat is browned add a little bit of stock and put the pot into the oven to braise until it becomes soft. Pass braised meat through a meat grinder, them rub it through a sieve, add 1 tbsp white sauce, mix, heat it through and serve with mashed potatoes.