Russisches Pilz Kaviar – Russian Mushroom Caviar

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Russisches Pilz Kaviar – Russian Mushroom Caviar Russisches Pilz Kaviar – Russian Mushroom Caviar Wir sind wieder auf einer Kulinarischen Weltreise von Volkermampft und diesen Monat geht’s nach Russland. Ich war noch nie in Russland und kenne auch nicht viele Gerichte von dort, ausser Borschtsch, die Randen Suppe. Aber ich habe wieder im Internet recherchiert und viele Artikel und Videos gefunden. Daraus fand ich ein paar sehr gute Rezepte, die ich aus mehreren Rezepten zusammengeschnitten habe. In Russland gibt es viele Arten von Kaviar (und ich rede nicht vom Fischigen) sondern aus Gemüse, so zum Beispiel dieses hier mit Pilzen. Traditionell wird es mit getrockneten Pilzen gemacht, aber es geht auch mit frischen. Es wird als Aufstrich, Belag oder Füllung benützt und kann auch als Würze für Suppen und Saucen brauchen, auf oder in Blinis, die russischen Pfannkuchen und vieles mehr. ************ We are travelling again this month with our culinary world travel group of Volkermampft and this month we go to Russia! I was never in Russia and also do not know a lot of recipes from there except the famous Borscht soup. But I did some research on several recipes and videos and found interesting food choices. I cut together some of them and this mushroom caviar is one of them. In Russia there are many ways for caviar (and I am not talking about the fishy one!) I am talking ab out the vegetarian ones. Traditionally it is made with dried mushrooms, but it also works with fresh ones. It is used as spread, topping, filling, or as spice for soups and sauces, or in or on top of the Russian pancakes called Blinis. 50 g Trockene Steinpilze 50 g frische Champignons ¼ Zwiebel 2 Knoblauchzehen Salz und Pfeffer 2 EL Apfelessig 3 EL Oel Die getrockneten Pilze in eine kleine Schüssel geben und mit so viel kaltem Wasser übergiessen, bis sie mit Wasser bedeckt sind. Ca 1 Stunde stehen lassen. Dann die Flüssigkeit beim abgiessen auffangen! Ich habe eine kleinen Hack-Behälter, mit dem man super fein hacken kann. Die Zwiebel, Knoblauchzehen und alle Pilze fein hacken. Alles in einem Topf mit der Einweichflüssigkeit aufkochen und würzen. So lange kochen, bis die ganze Flüssigkeit eingekocht ist. Auskühlen lassen, dann den Essig und das Oel dazu mischen. Kalt servieren. ************ 50 g dried Porcini Mushrooms 50 g fresh Button Mushrooms ¼ Onion 2 cloves of Garlic Salt and Pepper 2 tbsp Cider Vinegar 3 tbsp Oil Put the dried mushrooms into a small bowl and add as much cold water to cover them. Let soak for 1 hour, then drain but keep the soaking liquid. I have this small chopping machine that chops very fine. Chop the dried and fresh mushrooms, onion and garlic. Put them all into a pot with the soaking liquid and bring to a boil. Season well and let simmer until the liquid is reduced. Let cool. Then mix the vinegar and oil into it and serve cold. Conny von food for the soul mit Soljanka mit Fleisch nach Russischem Rezept Cornelia von SilverTravellers mit Soljanka – mehr als eine Restesuppe und Schaschlik im Ofen mit köstlicher Soße Marion von LSLB-Magazin mit Kalte Suppe – Russische Okroschka mit Kaviar und Süßes aus Russland – Oladji Sylvia von Brotwein mit Boeuf Stroganoff – Rezept für russischen Klassiker Edyta von mein-dolcevita mit Russischer Schichtsalat Schuba ohne Hering Kathrina von Küchentraum & Purzelbaum mit Oreschki mit Dulce de leche Susanne von magentratzerl mit Schschti und Buchweizenrisotto mit Pilzen und Borodinski-Brot Tina von Küchenmomente mitWatruschki – Russisches Quarkgebäck Wilma von Pane-Bistecca mit Russisches Pilz Kaviar und Russisches Auberginen und Tomaten Kaviar und Russische Pelmeni Petra aka Cascabel von Chili und Ciabatta mitSyrniki – russische Quarkküchlein aus selbst gemachtem Tworog und Hack- Schnitzel mit Pilz-Käse-Füllung und Russischer Salat Vinaigrette und Kalach Moskovsky – Moskauer Kalatsch Anja von GoOnTravel.de mitPelmeni Rezept – Russische Teigtaschen zum Nachkochen poupou von poupous geheimes laboratorium mit Mimosa Salat Gabi von Slowcooker.de mit Pilz- und Hack-Pierogi Sebastian von Brittas Kochbuch mitборщ/Borschtsch (Gastbeitrag v. Sebastian Reichelt) Britta von Brittas Kochbuch mit бефстроганов/Bœuf Stroganoff Tina von Küchenmomente mit Russische Kirschtorte Monastirskaya Izba Volker von volkermampft mit Russische Piroschki mit Weißkohl und Hackfleisch oder vegetarischer Füllung Dirk von low-n-slow mit Barsch-Soljanka Sonja von fluffig & hart mit Okroschka – kalte Suppe Michael von SalzigSüssLecker mit Oladji .
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