Traditions of russian cuisine

The restaurant «Podvorie» in Pavlovsk is often called the most Russian restaurant. It's famous not only with Saint-Petersburg citizens, but those who live far outside its limits.

The restaurant «Podvorie» in Pavlovsk is often called the most Russian restaurant. It's famous not only with Saint-Petersburg citizens, but those who live far outside its limits. Menu is thought out punctiliously. One can get acquainted with the most ancient recipes of the Russian cuisine. Igor Vukolov learned secrets how to prepare shchi* from sauerkraut, pickle cucumbers and bake duck with apples. The chief cook of the restaurant will surprise with his speciality - stuffed head of cabbage. *Shchi is a Russian soup with cabbage as the primary ingredient.

Recipe «Shchi»

Recipe «Duck With Apple Stuffing»

Recipe «Stuffed cabbage»

Recipe «Freshly-salted cucumbers»

Recipe «Sauerkraut»

Recipe «Sbiten»

Duck With Apple Stuffing recipe serves 4 person; preparation time ~ 20 minutes; cooking time ~ 60 minutes Ingredients: 1 average duck, 2 tablespoon salt, ½ teaspoon vegetable oil, 2 rutabagas, 3 sour apples (better Antonovka apples*) *Antonovka is a group of late-fall or early-winter apple cultivars with a strong acid flavor that are in Russia. Directions: Singe the duck, peel, draw and wash thoroughly. Rub the carcass inside and out with salt. Peel the apples and clean them out of seeds. Divide each apple into 6 parts. Stuff the duck with apples. To preserve juice during baking stew the duck up or fasten with some toothpicks. Heat oven to 180 degrees. Oil baking tray with vegetable oil, put the duck on it and bake for 30 minutes. Pour the duck every 10 minutes with leaked out juice to prevent surface from drying. Peel rutabaga and cut into large slices. Put rutabaga around the duck on the baking tray and bake for 30 minutes over 150 degrees. Pour the duck the same way every 10 minutes. Stuffed cabbage recipe serves 6 person; preparation time ~ 20 minutes; cooking time ~ 30 minutes em> Ingredients: 1 head of cabbage, 1 tomato, 1 carrot, 1 bulgarian pepper, some slices of pumpkin, 1-2 tablespoon of dried and finely ground breadcrumbs, 1 tablespoon vegetable oil. Directions: Boil a pan of water and out cabbage carefully into it. Reduce fire and boil cabbage for 15 minutes until leaves are soft but not boiled. Stew vegetables by turn into boiling water. Drop the whole carrot for 5 minutes, pumpkin with radish for 3 minutes, pepper for a minute. Put the vegetables on the dish and pour with vegetable oil. Water tomato and cut into slices. Cut carrot along into 4 parts. Cut pepper into long stripes, pumpkin with radish in dice. Pull heated head out of a pan, uncover it carefully and turn the cabbage leaves the way they don't break off the head. Put vegetables among leaves and carefully roll leaves back. Oil completely filled head of cabbage with vegetable oil, sprinkle with breadcrumbs and bake in oven for 30 minutes. Sbiten* recipe serves 2 person;cooking time ~ 30 minutes iv class="cookks-row"> Ingredients: 500 ml. water, 4 tablespoon honey, 5 dried cloves bud, ½ teaspoon ground cinnamon. Directions: Boil water and let it cool for a while. Add honey and blend thoroughly to dissolve honey. Add cloves and cinnamon. Blend, cover and let draw for half an hour. *Sbiten is a hot winter Russian traditional drink. Sauerkraut recipe serves 4 persons; preparation time ~ 20 minutes Ingredients: ½ head of cabbage 1.5 kg. weight, 1 carrot, 1 teaspoon graham salt, 2 tablespoon cranberries, 1 apple. Directions: Chop a quantity of cabbage, not much finely, sprinkle with salt and leave for some minutes to get sap. Grate carrot with the large grater side, add to cabbage and knead thoroughly until cabbage doesn't crunch and becomes soft. Divide wrung cabbage with carrot into 2 parts. Put into a deep pan or a keg by pressing down to create a thorough layer. Spread cranberries over the surface and the apple cut into quarters. Put the second part of cabbage above and press down. Leave cabbage to become sour in cool place. Taste in an hou r and a half. Keep in a cellar, a refrigerator or in balcony in winter. Freshly-salted cucumbers preparation time ~ 15 minutes Ingredients: l,5. spring water, 3 heaping tablespoon salt, 3-4 garlic cloves, dill, 1 kg. cucumbers. Directions: Prepare pickle. Salt cold water and blend thoroughly to make sure that any sediment doesn't appear. Clean garlic and cut each clove into three slices. Tear a quantity of greenery (dill, horseradish and currants) and divide into 2 parts. Put half of greenery and garlic in the bottom of a deep vessel, then add cucumbers and cover with the rest of greenery. Fill up with pickle and leave in a cool place for 24 hours.


Shchi* recipe serves 2 persons; preparation time ~ 26 minutes; cooking time ~ 40 minutes Ingredients: 1 onion, 1 tablespoon dried porcino mushrooms, 500 ml. water, 1 tablespoon pearl barley, 100 g. sauerkraut, a pinch of salt. Directions: Cut mushrooms into large dices, fill up with cold water and leave for 15 minutes. After the mushrooms swell up, pull the mushrooms out, but don't pour out water. Cut onion in dices, blend with mushrooms and fry over medium heat in sunflower seed oil until onion becomes light golden. Wash pearl barley properly, put in a pan or a pot and fill up with water from mushrooms. Boil for 15-20 minutes. Add stir-fry, a pinch of salt, stew over slack fire for 5-7 minutes. *Shchi is a soup with cabbage as the primary ingredient.