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 Drinks:

Tea. In Russia, as well as in some of it’s neighboring countries, the primary tea of choice historically, has been black.  Black tea serves as the primary national drink for Russians, Tatars, Bashkirs, Kazakhs, Azerbaijani, and Yakut.  Tea is a very healthy and energizing drink. 

 To prepare tea:

• Bring water to a boil

• Remove pot from heat

• Add tea to water

• Cover pot and wait for a few minutes while tea steeps. 

Mors. Mors is a berry juice, which, as a rule, is diluted with water and slightly sweetened.  One of the traditional Russian drinks.

Kissel. Kissel can be made from berries or other fruits.  The fruits can be fresh, frozen, or dried.  You may even use Rhubarb.  The making of Kissel can be even easier if you use syrup and juice in place of fruit.  The amount of potato starch you add will depend on the thickness you desire.  Kissel is usually made with a medium thickness. 

Preparation Instructions: For 4 cups of Kissel

• Dissolve potato starch with cooling boiled water.  (For every 2 tablespoons starch, mix one cup water)

• In a pot boil water with fruits, jams, berries, or powdered juice to create the syrup. 

• Add the diluted potato starch to the hot fruit syrup and quickly stir.

  Kissel is usually served cold, but medium thick Kissel may be served hot. 

Compote. Preparation Instructions: Thoroughly rinse dried fruit 2 to 3 times with warm water, rinse a final time with cold water, add water to a pot with washed fruits, and cook them in low boiling water for 25-30 minutes.  Add sugar and cook for another 5 minutes.  For every 200 grams of dried fruit, add ½ cup sugar. 

 Grains:  Semolina. Semolina appeared in Russian cooking only recently.  It is made from wheat grain, which has been ground to a small size.  A serving of rich semolina without butter has less than half the calories than a serving of the same size of buckwheat.  It is used as a primary grain, and may be substitute for flour in baking pastries.  It is also used as a traditional food for children and as a low calorie substitute for those watching their weight. 

Preparation Instructions:

• In a pot boil water

• Add milk, place over moderate heat, and return to a boil.  Then add semolina and bring again to a boil while stirring. 

• Add salt and sugar to taste, and then cook over a low boil for 20 minutes.  Before serving add a small pad of butter to each plate. 

Rice. Known in Europe since the fourth century, rice contains vitamins E and R, as well as riboflavin, and folic acid, which assists in the sanguification of blood and prevents anemia.    Among grains, rice has the highest concentration of protein. 

Rice porridge: Preparation Instructions

• Bring water to a boil.

• In a separate dish dilute dry milk, add sugar and salt to taste, and add the mix to the boiling water.  Remove from high heat. 

• Rinse rice thoroughly and add to pot. 

• Continue cooking over moderate heat until done. 

Buckwheat. There are a few different types of buckwheat grain with different names depending on appearance and common usage.  Buckwheat is rich in riboflavin, and vitamin R, as well as the following minerals: phosphate, potassium, magnesium, calcium, iron, and manganese.  It contributes to the removal of cholesterol, and heavy metals from the body, and also helps to reduce the risk of cardiovascular illness. 

Pearl Barley: There are a couple different kinds.  

Pearl Barley – Used for cereals, soups, and stuffing, pearl barley is a grain which has been left whole after the initial hulling process which removes the grain from its outer husk of bran. 

Fine-ground barley is a finely ground pearl barley, which is used for cereals.

Oats – First appearing in Russia during the 7^th century, oats are used for cereals and making Kissel.  In everyday use Kissel is seasoned with sour cream or light oil and served with bread as a first course.  On holidays honey and berries are added to Kissel.  Oat cereal is good for stomach and intestinal health.  Oats are rich in proteins, fats, salts, and iron. 

Millet – In protein content, millet concedes to rice and buckwheat.  But in taste it is considered one of the best among grains. 

Legumes – Legumes such as peas, kidney beans, and haricot beans are rich in protein, amino acids, minerals, carbohydrates, and vitamins.

We may also bring additional berries, jams and fruits in individual servings, or as a group. 

Snacks serve as quick nourishment and a way to stave off hunger.  Usually these snacks are rich in carbohydrates, such as cookies, candy, and dried fruit.  Sour candy and dried fruit can also help to keep ones mouth from feeling parched.  We can expect to get about 10-15% of our daily calories from snacks. 

Recommendations:

In the first days of a project we pack up the food during the day.  This is done in order to determine the rationing of food for the project.

Attention! All the above recipes are assembled in a simplified manner using conservatives and semi- prepared ingredients for fast and easy preparation in field conditions.  In the event of extra ingredients, they will also be used. 

Soups:

1. Borsch

2. Vegetable (Cabbage) soup – “She” in Russian

3. Fish soup

4. Mushroom soup

5. Pea soup

6. Cream (milk) soup

Soup is one of the most diverse and varied food groups in Russia.  Despite the huge variety of soups, they are all similar in that they are usually prepared with no less than 50% liquid as a base and served, primarily, as the first course of a meal. 

Borsch: 2 cans of stewed meat (“tushînka” in Russian), beets, carrots, onions, garlic, potatoes, vegetable oil, tomato paste, black pepper corns, bay leaves, soy sauce, salt and other spices.

      Preparation Instructions:

• Boil water in a large pot.

• Prepare and clean vegetables (beets, carrots, onions, garlic).  Slice or grate and add to pot. (If you so desire, you may first fry the vegetables in oil, margarine, or butter.  This will make a more savory soup, but will have a higher fat content.) If you are using vegetable conservatives (canned borsch soup), add the can directly to the pot without any preparations.

• Clean, peel, and slice potatoes.  Add to soup.

•  Add tomato paste, black pepper corns, bay leaves, salt, and other spices to taste.  You may also add soy sauce.

• Cut stewed meat in its can with knife to little pieces and add it to the soup.

 Vegetable soup “She” – it’s just a name, not she as a person:)-

2 cans of stewed meat, 200 grams of fresh cabbage, carrots, potatoes, onion, 2 tablespoons tomato puree or 100 grams fresh tomatoes, 1 tablespoon vinegar, 1 tablespoon sugar, salt to taste, bay leaves, vegetable oil, spices.

Preparation Instructions:

• In a pot boil water.

• Slice carrots, onions, and parsley into a separate pan.  Add tomatoes or tomato paste, vinegar, sugar, a little oil, cover and fry.  Stir from time to time to keep from burning, add a little water or bouillon. 

• After 15 minutes add potatoes, cut into cubes, and shredded cabbage.  Stir.

• Then combine vegetables from pan into the large pot, add pepper, bay leaves, and salt.  Adjust vinegar to taste, and cook until vegetables are tender. 

• Cut stewed meat in its can with knife to little pieces and add it to the soup.

•  Add a spoonful of mayonnaise or sour cream to each bowl before serving.

 Fish soup: Canned fish, carrots, potatoes, cilantro, pepper, bay leaves, salt, and spices.

• Boil water in a large pot.

• Peel, clean and slice potatoes, carrots, onions and cilantro.  Add to boiling water.

• Then add pepper, bay leaves, salt, and canned fish.  Cook until done.

Mushroom soup: Fresh mushrooms or 100 grams dry mushrooms, 4 potatoes, 70 grams pearl barley, carrots, onions, 50 grams butter or margarine, salt, pepper to taste, sour cream or mayonnaise, and spices.

Preparation Instructions:

• Boil water in a large pot.

• Add mushrooms.  (If using dry mushrooms, prepare them beforehand by soaking)  Cook for 20 minutes.

• Fry onions with spices in butter or margarine.

• Add pearl barely, potatoes cut into cubes, sliced carrots, and fried onions to pot.

• Cook until done.

Add a spoonful of mayonnaise or sour cream to each bowl before serving.

 Pea soup: Peas, potatoes, onions, butter, tomato puree, garlic, herbs, and spices.

Preparation Instructions:

• Soak peas in water for 1-2 hours.

• Boil water in a large pot

• Add peas.

• Add potatoes, and cook until tender.

• Then add tomato paste, onions, garlic, and spices.

• Cook until done.

Cream (milk) soup: This cream soup is made with dry and condensed, or fresh milk and combined with pasta, or grains.    In vitamins, mineral salts content, and nutritious value, cream soups take first place.  It is very easy to make cream soups, and requires little time.

To cook creamy foods from dry or powdered milk, first dissolve the powder in warm water.  For every 1-liter of water add 140-160 grams of powdered milk. First dissolve powder in a small amount of water, forming a sour cream like density, and then add the remaining water.   Pour the milk into a pot over moderate heat, and bring to a boil. 

Cream soup: Dry milk, condensed milk, macaroni (or other pasta), salt, sugar, and butter.

Preparation Instructions:

• Boil water in a large pot.

• Add milk and place over a moderate temperature.  You may use powdered or condensed milk.  When using powdered milk, first dissolve powder in a small amount of water, and then add to pot. 

• When the milk is brought to a boil, add the pasta and again bring to a boil.  Add salt and sugar to taste and cook for another 10 minutes or until done.

• Before serving add a small pad of butter to each bowl. 

Caloric Table per 100 grams 

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