Pskov merchant cuisine of the 18th century


Pscov is one of the oldest cities of Russia, firstly recorded in the chronicle in 903. The name of the city originates from river name Pskova which is translated from one of finn-ugorski languages as «resin water».

Pscov is one of the oldest cities of Russia, firstly recorded in the chronicle in 903. The name of the city originates from river name Pskova which is translated from one of finn-ugorski languages as «resin water». Pskov used to be the fortress up to the 18th century, protecting bounds of Russian state, as well as a large trade city with its own architectural and icon painting schools. However this city may be proud not only of its history. The former court of merchant Matvey Podznoev where today there's a magnificent restaurant has been restored recently. Renewed interiors are the identical replica of meal merchant chambers of the 18th century. In this program you will learn how to prepare Russian twist of salmon and pikeperch, bake delicious cheese patty with cowberries, as well as what was called «prikroshka» and «xenimasa» in merchant cuisines of the 18th century.

 

Recipe «Chicken giblets stewed in sour cream»

Recipe «A Russian salmon and pike perch basket»  

Recipe «Cowberry and apple pastries»  

Chicken giblets stewed in sour cream recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients: 100 g. chicken hearts, 100 g. chicken liver, 50 g. butter, 1 white onion, 150 g. white wine, 100 g. sour cream, heavy cream, salt, pepper. Ingredients for the side dish: 1 apple, 50 g. sugar, 20 g. butter, cranberries, green onion. Directions: Chop and lightly fry the onion. Add in the chicken hearts and liver, along with salt and pepper. Let the mixture cook for 7-8 minutes. Pour in the wine and bring to a boil. Scoop in the sour cream. Let the liquid burn off a bit and then pour in the cream and let everything stew on low heat. To make the side dish, peel the apple and cut it into small little sticks. Fry in oil with the sugar until soft. Set the hearts and liver on a plate. Garnish with apple, onion and cranberries. A Russian salmon and pike perch basket recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients: 150 g. salmon fillet, 150 g. pike perch, 100 ml. white wine, salt. Ingredients for the sauce: 1 white onion, 1 red bell pepper, 100 ml. vermouth, 50 ml. cream. Ingredients for the side dish: 1 courgette, 1 aubergine, 1 tomato, 1 red bell pepper, 10 g. red caviar, 1 lemon. Directions: Cut the salmon and the pike perch fillets into 4 strips each and remove the bones. Weave alternating types of fish together to make a woven mat of fish. Sprinkle salt on the fish. Heat up oil in a frying pan and put in the fish. Pour in the white wine and let the fish stew until ready. To make the sauce, chop the onion and pepper and fry it in vegetable oil. Pour in the vermouth and let the alcohol burn off a bit before adding in the cream. Put the final sauce mixture into a blender until it has a uniform consistency. To make the side dish, cut the courgette, aubergine and pepper into sticks and the tomato into wedges. Salt the vegetables and then saute them in vegetable oil. Set the fish on a plate and drizzle on the sauce. Garnish with caviar and lemon. Cowberry and apple pastries recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 15 minutes Ingredients: 400 g. ready-made puff pastry, 1 apple, 100 g. cowberries, 50 g. sugar, 1 egg, 100 g. sour cream. Directions: Roll out the dough into a thin layer. Cut the apple into thin little sticks. Put the apple and the cowberries in the center of the dough. Sprinkle sugar on top. Pinch the pastry closed. Mix the sour cream and egg together in a small bowl. Paint this mixture over the top of the closed pastry. Bake in the cooker for 15 minutes at 180 degrees Celsius.