The people of Novgorod had such dishes on their tables as ognivo (thick soup made of fish fins), lips of a moose, white meat of a lynx, fried swans and long time boiled bear paws. The Novgorod cuisine had a lot of fish dishes. Today old residents of Veliky Novgorod carefully keep these traditions. They shared their skills and experience during our recipe contest Tasty Traditions. The judges chose the best 7 dishes which were included in the Novgorod Menu.
Recipe contest of Novgorod cuisine Tasty Traditions has successfully finished! The judges chose the best dishes which are now included in the Novgorod menu. Now you are able to try to cook the best dishes from Novgorod!
The residents of Novgorod and the Novgorod region sent us various recipes for soups, appetizers, fish and meat pies. The judges tried to select the most authentic and exciting dishes that can be prepared in a usual Novgorod family.
1. Potato Zrazy With Mushroom Sauce by Nina Khromova
Ingredients: fresh cabbage, eggs, potatoes, flour, mushrooms (dried or fresh), sour-cream, salt
Filling: chop the fresh cabbage finely, add salt and fry it. Add the grated boiled egg.
Mince: boil the unpeeled potatoes, peel them and mince, add salt, an egg, 1,5-2 tablespoons of flour. Form zrazy, roll them in flour.
A tip: to avoid sticking of the potato to your hands, you should wet them with water from time to time.
Fry zrazy in a frying pan on each side for 5-7 min until the crust turns brown.
Sauce: mince the mushrooms. Chop the onion finely and fry it with butter. Add 1-2 tablespoons sour-cream, water, salt, and then mushrooms. Boil in a pan for 5-7 min.
2. Krestetskiy Omelette by Valentina Strigalyova, the village of Krestsy
Mash the boiled potatoes to the puree, add raw eggs, milk, butter, salt, mix it up to the thickness of cream, put into pots and bake in the Russian oven (or in an ordinary oven, because the Russian one is not common nowadays) until the crust turns brown.
It might be good to smear the top with beaten raw egg to get crispy crust.
A tip: spare no eggs!
It is served up hot with cold soups - okroshka, cold borsch, etc. May be served as a separate dish. It’s very tasty!
3. Suvorovskaya Kasha by Anastasia Alexeyeva, the village of Babki, Parfinskiy district
6 onions, 2 carrots, 4 tablespoons millet porridge, 4 tablespoons pearl barley, 4 tablespoons shelled peas, 2 glasses water, 2 tablespoons oil, salt
Chop onions and carrots finely and stew them with 1 tablespoon oil in a frying pan until they are ready. Wash the porridge and pearl barley and sort it out. Put 2/3 of vegetables into an oiled (with 1 tablespoon oil) pan, then add the porridge and pearl barley. Pour two glasses of water and the rest of the vegetables. Bring to the boil, add salt and boil for 40 min. After that wrap the pan up and leave for an hour. Serve it up hot or cold with various sauces.
4. Sulchiny by Elena Timofeeva
The cooking process: mix the flour, salt and water up. Make the dough just like for pelmeny, so that it wouldn’t stick to your hands, make several balls of dough (of the size of an egg) and roll them out to flat cakes.
After the dough is rolled out fry the flat cakes in a hot dry frying pan on each side fast, be careful not to burn. Smear the hot flat cakes on both sides with big amount of butter and put on a plate. Prepare medium-thick millet porridge with milk.
Then smear the flat cakes with the millet porridge and wrap the edges from the two sides up to the centre. After this put the two halves together to get a rectangular shape as a result. Sulchiny are served with melted butter and eaten hot, dipping into the butter. It’s delicious!
5. Russian Cabbage Soup With Goose and Mushrooms by Tatyana Petukhova
Take a plump goose, cut it in pieces, put into a pan, add the cabbage and soaked in water mushrooms, carrots, onion. Fill in some water, so that the level of it was 3 cm below the edge of the pan. Put into an oven. Boil for an hour, then stew for 1,5-2 hours in a warm oven at 100̊C, so that it stewed properly.
6. Fish Stuffed With Sour Cabbage by Tatyana Petukhova
Stew the sour cabbage with oil, stuff the eviscerated fish with it, put the fish in a baking tray smeared with some oil. Place the fish with its belly down on the baking tray. Don’t sew it up. Bake it. Note: do not add salt to the cabbage while stewing (it already contains salt), rub the carp with salt from the outside. Before baking smear the fish rich with oil – so it will be rich and soft. Serve the fish as a whole. The result looks good and appetizing!
7. Berry-Hare With Chanterelles by Tatyana Petukhova
Cut the hare into flank steaks. It might be good to cook the legs separately, because they demand more time to be ready. Roll the steaks up in the rye flour and fry with the oil. Put it into a pot or cauldron or thick pan. Fill in the water (3 cm), add chopped greens and 50 g butter.
Fry the chanterelles in a frying pan (you may use ceps as well) with sour-cream. Melt some butter in another frying pan, add the cranberries and some sugar. Use 1 tablespoon sugar for 0,5 glass berries. Do not stop stirring until the berries are squashy. Add 2-3 tablespoons water, stir it up. After the hare is stewed enough (the flash becomes soft and easy to free from bones) you may serve it. Put the meat on a plate, pour the berry sauce on the top and the mushrooms with sour-cream - on the side.
| «Porridge and cabbage soup |
is but our native food», -
As old Russians used to claim.
But at times in prince's palace
Lavish feast was well arranged.
All the guests from all the countries:
All the dishes were amazing:
And the guests were all delighted
Here in Russia guests are welcome,