Russian style cooking: Marinated Aubergine (Eggplant) in vinegar, with dill and garlic recipe.

Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.

Ingredients:

2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons  10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water

Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.

Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.

Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.

Please find video instruction to this recipe below :

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Chicken noodle soup with tarragon.

Chicken noodle soup with tarragon in 2 easy steps.

Ingredients:
2 skinless, boneless chicken breasts
1.2 litres water or chicken stock
3 carrots cut into 5mm slices
85g vermicelli
Salt and pepper
Fresh tarragon leaves to garnish


Step one:
Place the chicken in a large saucepan, add the water and bring to a simmer. Cook for 25-30 minutes. Skim any scum from the surface, if necessary. Remove the chicken from the liquid and keep warm. Continue to simmer the liquid, add the carrots and vermicelli and cook for 5 minutes.

Step two:
Thinly shred the chicken and place in warmed serving dishes. Season the soup to taste with salt and pepper and pour over the chicken. Garnish with tarragon and serve immediately.

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 Another my soup recipe you can find below, check it out, very nice easy and tasty soup recipe!
 Homemade chicken noodle soup recipe (low fat)

 

http://www.youtube.com/user/Zatteya

Russian cuisine and cooking recipes,

The place for lovers of delicious dishes and culture of the Russia.

In my Russian recipes playbook you'll find a great number of palatable dishes (main courses, desserts, salads etc.)

from ancient times to the present. With my help you'll taste the most popular ethnic dishes of Russian, Ukrainian,

Belarussian, Georgian, Armenian and other cuisines.

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Chunky Vegetable soup, low fat

Chunky Vegetable soup with mushrooms, serves 5

Ingredients:

2 carrots, sliced

1 onion diced

1 garlic clove, crushed

350g/12oz potatoes diced

100g 4oz closed cup mushrooms, quartered

400g /14oz canned chopped tomatoes

1 bay leaf

1tablespoon mixed herbs

55g /2oz green cabbage shredded

500g of cold water

Salt and black pepper.

Step one:

Put the carrots, onion, garlic, potatoes, mushrooms, tomatoes into a soup pan with 500g of water.

Bring to the boil, then reduce the heat, cover and simmer for 20minutes.

Step two:

Stir in bay leaf and herbs, add cabbage and return to the boil. Reduce heat, cover and simmer for 5 minutes, or until the vegetables are tender.

Step three:

Season to taste with salt and black pepper. Ladle into warmed bowls and serve immediately.