It's almost impossible not to taste dishes of Kuban cuisine in Krasnodar. The recipe of a real Kuban borsch* with pampushkas**, an ancient Cossack dish shtrumby and fruit dumplings with cherry for dessert. The presenter of RTG TV Igor Vukolov learnt all the secrets of the chief cook of the restaurant «Cossack Khutor». Shtrumby is an almost forgotten dish. The recipe has been recollected not long ago. Small rolls made of unleavened pastry with meat stuffing. Firstly, they are fried on all sides and then boiled. The taste is superb! For more details view our program.


*Borshch is a soup of Ukrainian origins that is popular in many Eastern and Central European countries.
**Pampushka is a sort of fritter.

Recipe «Borsch with pampushkas»

Recipe «Shtrumby»

Recipe «Cherry dumpling»  

Borsch with pampushkas

recipe serves 4 persons; cooking time ~ 2,5 hours
Ingredients:

For bouillon: 3 liters of water, 400 g. beef (brisket with bone), 1 onion .

For stir-fry: 1 carrot, 1 onion, 100 g. parsnip, 1 beet, 2 tablespoon vegetable oil, 100 g. tomato paste, 1 tablespoon vinegar, salt.

400 g. cabbage, 2 Bulgarian peppers, 5 potatoes, 50 g. fat, 1 garlic clove, 1 teaspoon sugar, 400 g. flour, 50 ml. vegetable oil, 1 egg, ½ teaspoon of salt, 1 egg yolk.

Directions:

Put a pan with water over strong fire, put the whole meat without cutting. Several minutes before boiling reduce fire, skim, cover and stew bouillon for 2 about hours.

Prepare stir-fry. Julienne beet, parsnip and carrot. Chop onion finely. Stir-fry vegetables for 5-7 minutes. Add tomato paste and vinegar, reduce fire and stew for 3-5 minutes.

Prepare dough. Boil milk and cool it. Dissolve yeast and sugar in milk. Add egg, salt, butter and then flour. Knead the dough and leave to rise for 20 minutes. The dough should rise more than double.

Shred cabbage. Cut potato in dice, shred Bulgarian pepper. Put vegetables into the bouillon.

After the dough has risen, form some equal rolls. Put pampushkas on the baking tray, smear with yolk and bake in the oven for 20-25 minutes.

Pull the prepared meat and vegetables out of the pan. Pass the bouillon through a sieve. Put potato, cabbage and pepper back, add stir-fry and bring to boil.

Grate fat with garlic and greenery until smooth. When the borscht boils, reduce fire, put fat and the whole Bulgarian pepper in the pan. Cover and stew for 5 minutes.

Serve with pampushkas.

Shtrumby

recipe serves 3 persons; preparation time ~ 20 minutes; cooking time ~ 25 minutes
Ingredients:
a litre beef tea.

For dough: 2 eggs, 2 tablespoon olive oil, 400 g. flour, ½ teaspoon salt.

For minced meat: 100 g. pork, 100 g. beef, 1 onion.

Directions:

Prepare dough. Mix eggs, olive oil and flour, add salt. Leave it for 15-20 minutes.

Prepare minced meat. Cut onion into 4 parts. Grind pork and beef, alternating with onion until. smooth.

Knead the dough into a thin layer and put carefully on baking tray. Spread minces meat evenly over. dough's surface and roll up in a thick roll.

Cut the roll into slices 5-6 cm. long.

Dip sides in flour and roast for 5 minutes in oil until light-golden crust. Then add to boiling bouillon and boil. shtrumby intil readiness.

Serve hot with soar cream, melted butter and greenery.

Cherry dumpling

recipe serves 4 persons; preparation time ~ 30 minutes; cooking time ~ 10 minutes
Ingredients:
2 eggs, 2 tablespoon olive oil, 400 g. flour, ½ teaspoon salt, 500 g. cherry, 100 g. sugar.

Directions:

Prepare dough of eggs, flour, olive oil and salt. Leave in a cold place for 20 mintes.

Wash cherry and pull out seeds.

Knead the dough thoroughly and cut out circles with the help of cup. Put 2-3 cherries on each circle, sprinkle with sugar and roll up the dough.

Boil water. Put the dumplings and boil until they come to the surface.

Serve with soar cream.