Borscht
"Ruby beets, the potato softer than a woman's breast, the aroma of the rich stock . . . it will keep you warm on a cold winter day. "
Asya Ayzenberg
Pelmeni (Dumplings with meat filling) (Outstanding Entry)
"Ingredients:
1½ cups flour
2 eggs
½ cup water
½ tsp salt
½ lb ground beef
½ lb ground pork
2 medium onions, finely chopped
1tsp salt
½ tsp black pepper
garlic to taste
Method: To make the dough, combine the flour, eggs, water and ½ tsp salt. Knead mixture. Let rest for 30 minutes. Mix the ground beef, ground pork, onions, 1tsp salt, pepper and garlic together. Cut the dough into three equally sized pieces and roll each one into a cylinder the diameter of a finger. Cut each cylinder into pieces the size of a walnut, then roll each piece into a very thin flat cake with a diameter of about 2 inches. Put some of the ground meat mixture in the centre of each flat cake (quite a lot, but not so much that you can't then seal up the dough). Then fold the dough in half and join up the edges to seal them. Pinch the corners together: you should now have a ravioli-shaped 'flying saucer'. Boil the pelmeni in salted water for seven minutes, or until they float to the surface. Serve them in soup plates with sour cream or in broth."
Eldar Vekilov |
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