The dishes that are worth a try in the northern capital

One of the best types of travel - a gastronomic tour. As long as you do not try traditional cuisine, you can not fully understand the culture of the country. We chose six delicious dishes typical of St. Petersburg, and found their recipes. Bon Appetit!

Yes, in St. Petersburg, you can find the food of almost any cuisine of the world, but there are dishes that any self-respecting chef city on the Neva is to be able to cook even blindfolded. From you we will, of course, such heroic feats do not require, but the recipes here, just in case leave - suddenly you will be inspired and free time.

The dishes that are worth a try in the northern capital

1. Donuts

The dishes that are worth a try in the northern capital

Donuts in St. Petersburg - a traditional dessert. If you have been in the northern capital, and have not tried this dish, so you do not know what this town taste. Round hot rolls with a hole in the middle is usually sprinkled with powdered sugar and washed down with coffee. Petersburgers so honored the ritual that the city can not find one pyshechnuyu. In such places, of course, nothing else will not be offered in addition to this type of baking, and why.

Ingredients:

flour

yeast

margarine

eggs

sugar

salt

water

powdered sugar

Cooking method:

Cooking brew: 150 g of flour to add 2 cups of water, 2 tablespoons of yeast, 1 teaspoon sugar and mix thoroughly. Cover with cling film and put in a warm place for 20 minutes.

In the same mass break two eggs, add 350 g of flour, 100 grams of sugar, add 100 grams of margarine and mix well again. The resulting dough in a warm place for 2 hours.

When the dough rises, because it is necessary to mold donuts and fried in vegetable oil. Sprinkle donuts with powdered sugar and enjoy the heavenly taste.

2. Fried Smelt

The dishes that are worth a try in the northern capital

Smelt, without exaggeration, is a true culinary symbol of St. Petersburg. A small but very tasty fish inhabit the local waters, therefore, has always been used as food citizens. Smelt season is considered to be spring. It was at this time of the year almost every restaurant and the house came the aroma of fried fish. Strong love for St. Petersburg to this dish is confirmed by the fact that one day in May the city on the Neva River Festival celebrates the annual smelt.

Ingredients:

smelt

onion

flour

salt

vegetable oil

Cooking method:

Take a kilo of fresh smelt, rinse thoroughly, cut off the head and remove the giblets.

Mix the flour with salt and fill the mixture into a tight package. Then put back the fish and shake to smelt all covered with a layer of flour.

Preheat a frying pan and fry the fish in hot oil.

3. Beef Stroganoff

The dishes that are worth a try in the northern capital

This is one of the most popular dishes of Russian cuisine. Its invention is credited Petersburger - Count Alexander Stroganov. According to one legend, the first time the chef has prepared finely chopped beef for the old count, who was hard to chew hard food.

Ingredients:

Fillet of beef

sour cream

onion

flour

vegetable oil

salt

pepper

Cooking method:

Pound beef fillet washed, cleaned and finely cut across the grain, and then recapture.

Grind the pieces of meat along the grain, add spices to taste and roll in flour.

Finely chopped onion fry until golden brown, then add the meat to the pan fry and 7 min. over high heat. Sprinkle meat with flour, add the sour cream (from 2 tbsp. Spoons to cups, as you like), stir well and cook for about 7 minutes.

4. Leningrad pickle

The dishes that are worth a try in the northern capital

Pickle also referred to as traditional Russian cuisine. This soup with a pleasant sour-salty taste is always prepared with pickles and cucumber pickle. In Soviet times, on the territory of St. Petersburg enjoyed popular recipe with barley and meat, which is so called - "Leningrad".

Ingredients:

beef

water

pearl barley

potatoes

salted cucumbers

onion

carrot

tomato paste

salt

pepper

Bay leaf

Cooking method:

500 g of meat Rinse and pour 1, 5 liters of water. After boiling, remove the foam and cook on low heat for about an hour.

Separately cook pearl barley (4 parts water to 1 part cereal) and cleaned in a colander.

In the broth add the diced potatoes (2-3 pcs.).

Fry in a pan with chopped onions, carrots with tomato paste.

When the potatoes in the soup is almost ready, add to the pan fried vegetables and diced pickles.

At the end, add the cooked barley, bay leaf and bring to a boil.

Give the soup infuse.

5. Pancakes Arina beetroot juice

The dishes that are worth a try in the northern capital

My favorite babysitter indulged Pushkin Alexander Sergeyevich special pancakes that her ward loved, probably no less than the very Arina Rodionovna. Beet juice gave them a special pink color, and the refueling of gooseberry jam wonderfully emphasized the taste of the dish. This recipe came "Petersburg cuisine" in a government project, which was initiated to create a culinary brand of the Northern capital. Ingredients:

Wheat flour

eggs

butter

beet juice

spoiled milk

Cooking method:

400 g of sieved wheat flour mixed with egg yolks (8 pcs.).

Add to the mix a piece of butter and cook the dough with sour milk.

Pour a little beet juice.

Beat egg whites (8 pcs.) And add to the dough.

Quickly fry on both sides on a preheated pan.

Serve with gooseberry jam.

6. Skobelevskaya chops

The dishes that are worth a try in the northern capital

These things also dish out the government program "St. Petersburg cuisine." Its name it received in honor of General Mikhail Dmitrievich Skobelev, who was born in St. Petersburg. Warlord people almost idolized and called "white general" because of his white uniform and light horse.

Ingredients:

veal or chicken

egg

crackers

butter

loaf

milk

sour cream

salt

pepper

Cooking method:

800 g of meat cut and mince together with soaked in milk loaf crumb. Add 100 g of butter, salt and pepper to taste.

Cutlet stuffing to give a round shape, coat with egg and roll in breadcrumbs.

Into the pan and fry until cooked.

Remove the meatballs from the pan, and add to it a tablespoon of flour, the same amount of butter and half a cup of sour cream. Bring sauce to a boil and pour their chops.