Among the meals highlighted in Russia is Kalduny or Kolduny. Kolduny, dumplings of unleavened dough fulled of meat, mushrooms, or other stuffings, belong to comparable meals in the west and in the east alike, from Italian ravioli, Hungarian derelye, and Ashkenazi Jewish pirogen to Russian pelmeni and Central Asian manti or Chuchvara. Kalduny might be functioned as a main course or a dessert, depending upon the stuffing.
Ingredients:
� 4-6 potatoes
� 1-2 onions
� 2 eggs
� 0.5 cup veggie oil
� 1 tbsp butter or margarine
� Salt, dill, and pepper on taste
� 1 cup dried porcini mushrooms
� 1 cup cabbage cut into angel hairs (optional)
Directions:
1. Soak mushrooms with 1 cup cold water for about 2 hours.
2. Put butter or margarine into a thick-bottom frying pan, and melt.
3. Put the cabbage in the frying pan, cover with a lid, and simmer for about 1 hour with low heating, stirring sometimes, let cool.
4. Boil mushrooms in the exact same water where they soaked for 10 minutes, then drain with a colander keep the broth for mushroom sauce or for soup.
5. Cut the mushrooms into thin strips.
6. Peel onions, and cut then into little cubes.
7. Stir-fry mushrooms and onions with 2 tablespoon veggie oil up until the onions end up being moderate.
8. Let cool, then combine with cabbage, 1 salt, egg, and pepper, and stir well, reserved.
9. Peel and grate potatoes and 1/2 onion on a medium grater.
10. Drain a little, then combine with the pepper, egg, and salt.
11. Pre-heat a huge frying pan with 0.5 cup veggie oil.
12. Put 1 tablespoon potato mix in the frying pan, 1 tablespoon pf mushrooms-cabbage mix over it, and 1 tablespoon potato mix over the cabbage-mushroom mix.
13. Pre-heat an oven to 380 F (200 C).
14. Fry on both sides till they turns golden colored.
15. Put them in an oven-safe meal, and bake in the oven for 5-7 minutes.
16. Serve with dills and sour cream, or with mushroom sauce.
� 4-6 potatoes
� 1-2 onions
� 2 eggs
� 0.5 cup veggie oil
� 1 tbsp butter or margarine
� Salt, dill, and pepper on taste
� 1 cup dried porcini mushrooms
� 1 cup cabbage cut into angel hairs (optional)
Directions:
1. Soak mushrooms with 1 cup cold water for about 2 hours.
2. Put butter or margarine into a thick-bottom frying pan, and melt.
3. Put the cabbage in the frying pan, cover with a lid, and simmer for about 1 hour with low heating, stirring sometimes, let cool.
4. Boil mushrooms in the exact same water where they soaked for 10 minutes, then drain with a colander keep the broth for mushroom sauce or for soup.
5. Cut the mushrooms into thin strips.
6. Peel onions, and cut then into little cubes.
7. Stir-fry mushrooms and onions with 2 tablespoon veggie oil up until the onions end up being moderate.
8. Let cool, then combine with cabbage, 1 salt, egg, and pepper, and stir well, reserved.
9. Peel and grate potatoes and 1/2 onion on a medium grater.
10. Drain a little, then combine with the pepper, egg, and salt.
11. Pre-heat a huge frying pan with 0.5 cup veggie oil.
12. Put 1 tablespoon potato mix in the frying pan, 1 tablespoon pf mushrooms-cabbage mix over it, and 1 tablespoon potato mix over the cabbage-mushroom mix.
13. Pre-heat an oven to 380 F (200 C).
14. Fry on both sides till they turns golden colored.
15. Put them in an oven-safe meal, and bake in the oven for 5-7 minutes.
16. Serve with dills and sour cream, or with mushroom sauce.
