Russian aspic appetizer. Russian appetizer – generosity as the basis of national cuisine. Rules for serving Russian appetizers: recipes and important elements of a Russian feast Russian appetizer
Snack - attribute festive table, a cold or hot dish that is served before the main courses. Contrary to rumors, alcoholic drinks were not invented in Russia, and our ancestors did not drink anything stronger than kvass or syt (a drink made from honey and water) before dinner. Wine, which appeared with the advent of Christianity from Byzantium, was for a long time considered only a ritual drink, and not an aperitif.
That is, there was no need for snacks as an addition to alcoholic drinks for quite a long time, until foreigners opened the first taverns in Russia. “Our ancestors did not eat soon” - this is no longer about the modern Russian culture of a festive feast. Now the classical ideas about festive feasts and the rules for serving treats have changed a lot: a buffet consisting of snack dishes has become fashionable, and sandwiches can generally be taken to work as a full lunch.
Many dishes that existed independently in ancient Russian cuisine, without aperitifs, simply passed into the category of snacks with the advent of the tradition of drinking strong drinks. But, besides what has been said, there are other rules that do not recommend, for example, snacking on wine with pickled mushrooms or pickled cucumbers. What is customary to serve as an appetizer in Russian cuisine? We'll figure out.
Russian appetizer - basic principles of preparation
To talk about what to serve as a Russian appetizer, we must take into account the peculiarities of our cuisine, which developed many centuries ago under the influence of objective historical and geographical factors, as well as modern trends in its development.
The vast territory, forests and rivers are an abundance of fish, game, mushrooms and berries, which became the basis of the diet of the ancestors. Harsh climatic conditions made it necessary to take care of preserving supplies in the winter - this is how the first Russian snacks appeared: sauerkraut, salted cucumbers and mushrooms, soaked berries, layered salty fish. Until now, in many southern countries there is no such method of preparing food as canning, salting, and fermentation. Therefore, there is reason to believe that it was salted, pickled and pickled products that foreigners called Russian snacks, which go very harmoniously with strong drinks.
In addition to vegetable snacks, Russian cuisine has developed traditions of serving meat, fish and cheese snack. The usual cutting with a beautiful design is a purely Russian tradition, because in ancient Russian cuisine even salads for a long time consisted of one component: pickled beet salad, cucumber salad, sauerkraut and so on. The preparation of such a snack was limited to one of the types of cold or hot processing: fermentation or pickling, or boiling or baking. Such dishes were complemented by a sour dressing made from sour cream or vinegar, with spices and herbs, the range of which in Rus' was already quite extensive back in the ninth century.
Under the influence of the cuisine of Western countries, starting from the mid-eighteenth century, the preparation of cold appetizers became more complicated: salads became multi-component, and a complex vinaigrette is still considered a Russian salad in the West. Complex salads- a feature of modern Russian cuisine, along with simple slicing.
Vegetable snacks also underwent profound changes under the influence of the cuisine of neighboring peoples. Tomatoes, cucumbers, eggplants, peppers, zucchini, previously unknown products in Russian cuisine, are now served as snacks, fresh, fried or stewed. Very popular on the Russian table canned vegetables and salads.
Russian cuisine owes the appearance of salads, complex methods of cooking and chopping products to the French. Sandwiches - German influence culinary tradition, but in the Russian version they are much more interesting, because they are not limited to two components. Brot and Butter - bread and butter, in the modern Russian version the snacks are decorated salted fish or caviar, cheese, slices of boiled pork, ham, and other ingredients. The preparation of sandwiches for a buffet table in Russian is not without the influence of Italian, French, and American cuisine, as evidenced by the appearance of canapés, crostini, bruschetta, sandwiches, and tapas.
As snack dishes, dishes from minced meat, fish and vegetables, cold and hot: sausages, meat and fish rolls, stuffed eggs, vegetables, pates, vegetable caviar.
While preserving its own traditions, Russian cuisine continues to develop and enrich itself due to the variety of dishes not only from neighboring peoples, but also by collecting recipes for snacks even on other continents. This is the most important principle of Russian cuisine - the breadth of assortment, generosity and hospitality, the desire to understand and accept the culture and traditions of other peoples. Therefore, if you need to greet guests with dignity, simply serve what is in the house at that moment, not forgetting to decorate the treat, as was customary in Rus'.
1. Russian appetizer: stewed eggplants with tomatoes (sauté)
Products:
Tomatoes (meaty varieties) 1 kg
Eggplants 1.7 kg
Salad pepper 350 g
Sour apples 300 g (net)
Onions, 0.5 kg
Red carrots 400 g
Garlic 90 g
Refined oil 125 ml
Black, allspice, red hot ground pepper
Coriander
Tomato paste 150 g
Preparation:
After removing the sepals and skin, cut the eggplants into cubes (2-3 cm), soak in a salty solution for about an hour to remove the bitterness and rinse with clean water. Dry on a napkin. Grate the carrots and chop the onion. Select meaty varieties of peppers and tomatoes for appetizers, blanch, remove skins and seeds, and cut into cubes.
Fry the vegetables one at a time until golden brown, then use a slotted spoon to transfer them to a sieve, allowing excess oil to drain.
Place the fried eggplants, tomatoes and peppers in a saucepan, and return the onions and carrots to the pan. Grate the peeled apples and also add to the pan. Saute the dressing for 10-15 minutes, then add tomato paste, spices and salt, stir and let it boil. Blend the hot mass with a blender until smooth, pour into a saucepan and simmer the vegetables until tender, over medium heat, without covering. Before removing from the stove, check the taste and add chopped garlic. Now cover the saucepan with a lid and wrap it with a warm cloth for half an hour.
The main point is the design and presentation of the appetizer, in the Russian style - very beautiful. Sauté is served hot or cold. Hot snack Place in bowls or portioned snack plates in a heap. Place “petals” around - potato chips, tomato slices or slices fresh cucumbers. Sprinkle with chopped herbs. Snacks can be served at sand baskets or come up with your own design options.
2. Russian zucchini appetizer - “overseas caviar”
Eggplants and zucchini became widespread in Russian cuisine only in the twentieth century, during the Soviet period, but became a favorite ingredient for appetizers and side dishes.
Product composition:
Zucchini 1.3 kg
Carrots 300 g
Red pepper salad 400 g
Tomatoes 800 g
Garlic 0.5 heads
Vegetable oil 120 ml
Table vinegar (9%) 75 ml
Tomato paste 100 g
Salt - to taste
Red hot and black pepper
Cooking method:
Chop the onion and grate the carrots. Sauté vegetables in vegetable oil until soft. Peel the tomatoes. To do this, cut them and put them in hot water for a while. Peel the zucchini and peppers. Cut the vegetables into medium-sized cubes. Pour over the tomatoes tomato juice and boil until soft. Rub through a sieve to remove seeds - this will make the caviar look more beautiful. Add the pepper to the fry and simmer for five minutes, then add the tomatoes and continue to simmer for another ten minutes. Add the zucchini to the vegetables, pour in the vinegar, season with spices and salt. Cover with a lid and simmer for 40-45 minutes, stirring continuously. Blend the finished caviar with a blender. Serve cold, garnished with plenty of herbs.
3. Russian appetizer - pancakes with caviar
A classic is Russian pancakes, and in our time, unfortunately, they are a luxury for special occasions. But, if problems arise with caviar, use herring oil or chop finely salted salmon, chum salmon, and pink salmon.
Ingredients:
Vegetable oil 150 ml
Boiled water 100 ml
Milk (3.2%) 300 ml
Eggs 3 pcs.
Sugar 25 g
Butter, melted 125 g
Red caviar 250 g
Hard cheese 200 g
Green onions 80 g
Preparation:
Combine flour, soda, sugar and salt. Beat the eggs until foamy, add water and milk. Pour the liquid gradually into the dry flour mixture, stirring the dough with a whisk. Pour in the refined vegetable oil. Leave the finished pancake dough for half an hour so that the gluten dissolves better.
Take a pancake pan with a diameter of 20-22 cm, heat it well, and bake pancakes, pouring the batter in equal portions. Brush hot pancakes with melted butter.
Prepare the appetizer: wrap the caviar, placing one spoon in the center of each pancake; Gather the edges with a skirt and tie with green onion feathers. Serve garnished with cheese slices. Pancakes can also be rolled into tubes or balls.
4. Jelly - cold Russian appetizer
Ingredients:
Pork feet 4 kg
Chicken legs 3 kg
Beef tails 2 kg
Beef tenderloin 3 kg
Carrots 0.5 kg
Garlic 100 g
Onions 0.3 kg
Bay leaf 10 g
Black pepper (peas)
Parsley (fresh leaves)
Mustard sauce, table horseradish - for serving
Preparation:
Soak the meat overnight in cold water, then wash. Set the fillets and legs aside temporarily. Place the legs and tails in a large saucepan and fill with clean water. Other carcass parts containing large amounts of cartilage tissue can be used.
Peel the carrots and onions. Place the pan over low heat and bring to a boil, skimming off the foam. Add the whole root vegetables and cook the broth for three hours. The readiness of the broth is checked with a knife or fork, which should pierce the skin freely, and at the end of cooking, the legs and tails should be completely boiled. Add the prepared fillet and chicken legs to the broth. Cook again in the same mode for up to 1.5 hours. Add with pulp aromatic spices.
During the cooking process, the amount of liquid is reduced to 40%. Turn off the heat, transfer the meat to a dish, and add peeled and chopped garlic to the broth.
When the broth and meat have cooled to 20-25°C, strain the broth (it should be transparent), cut the meat into cubes. Place into serving bowls boiled carrots, cut into slices, parsley leaves. Place boiled meat, cut into cubes, on top, fill the molds with broth. Place the jellied meat in the refrigerator, covering the molds, until completely set.
When serving, warm the pan slightly by dipping it in boiling water and invert onto a snack plate or large platter.
5. Russian appetizer: stuffed tomatoes with mushrooms
Products for cooking:
Large tomatoes 8-10 pcs.
Marinated champignons 250 g
Boiled potatoes 180 g
Green onions 50 g, onions -120 g
Mayonnaise 75 g
Preparation:
Boil potatoes and eggs and cut into small cubes. Grind onion and mushrooms. Mix and season with mayonnaise. Add some salt. Cut a star shape into the top of the tomatoes and remove the core with a spoon, turn over, leave for a while until the juice drains. Place the filling in the middle, cut green onions and sprinkle on top.
Place the appetizer on a plate decorated with herbs.
If you are using leafy greens for your appetizer, fresh vegetables, mayonnaise, then you should start preparing it no earlier than a couple of hours before the start of lunch in order to maintain the freshness and beautiful appearance of the dish.
Sliced meat, fish or cheese can be prepared in advance so that all dishes can be served by the appointed hour, but to prevent the slices from getting weathered, place them in containers (separately!) and close with lids. You can beautifully place it on plates and wrap it with film on top. Place the appetizer plates in the refrigerator before serving.
Make sure that the snack dishes correspond to the alcoholic drinks served on the table:
With vodka - fatty, spicy, salty: pickled mushrooms, cucumbers and other pickles, jelly. You can serve pies and pancakes, herring, mincemeat, corned beef, balyk and other smoked meats;
TO white wine- white meat and fish, some types of cheese;
To go with red and tart wine - red meats and cheeses;
For dessert wines - fruits, salads and fruit desserts;
For sparkling wines - seafood;
For beer - smoked cheeses, salted fish, pizza, chips;
For cognac - cheeses, chocolate, fruits, lean meats.
Serve cold snacks with strong alcoholic drinks; hot snacks can be served with lighter types of alcohol.
An appetizer is an attribute of a festive table, a cold or hot dish that is served before the main courses. Contrary to rumors, alcoholic drinks were not invented in Russia, and our ancestors did not drink anything stronger than kvass or syt (a drink made from honey and water) before dinner. Wine, which appeared with the advent of Christianity from Byzantium, was for a long time considered only a ritual drink, and not an aperitif.
That is, there was no need for snacks as an addition to alcoholic drinks for quite a long time, until foreigners opened the first taverns in Russia. “It took a long time for our ancestors to eat” - this is no longer about the modern Russian culture of a festive feast. Now the classic ideas about festive feasts and the rules for serving treats have changed a lot: a buffet table consisting of snack dishes has come into fashion, and sandwiches can generally be taken to work with you as a full lunch.
Many dishes that existed independently in ancient Russian cuisine, without aperitifs, simply passed into the category of snacks with the advent of the tradition of drinking strong drinks. But, besides what has been said, there are other rules that do not recommend, for example, snacking on wine with pickled mushrooms or pickled cucumbers. What is customary to serve as an appetizer in Russian cuisine? We'll figure out.
Russian appetizer - basic principles of preparation
To talk about what to serve as a Russian appetizer, we must take into account the peculiarities of our cuisine, which developed many centuries ago under the influence of objective historical and geographical factors, as well as modern trends in its development.
The vast territory, forests and rivers are an abundance of fish, game, mushrooms and berries, which became the basis of the diet of the ancestors. Harsh climatic conditions made it necessary to take care of preserving supplies in the winter - this is how the first Russian snacks appeared: sauerkraut, pickled cucumbers and mushrooms, soaked berries, flaky salted fish. Until now, in many southern countries there is no such method of preparing food as canning, salting, and fermentation. Therefore, there is reason to believe that it was salted, pickled and pickled foods that foreigners called Russian snacks, which go very harmoniously with strong drinks.
In addition to vegetable appetizers, Russian cuisine has developed traditions of serving meat, fish and cheese appetizers. The usual slicing with a beautiful design is a purely Russian tradition, because in ancient Russian cuisine even salads for a long time consisted of one component: pickled beet salad, cucumber salad, sauerkraut salad, and so on. The preparation of such a snack was limited to one of the types of cold or hot processing: fermentation or pickling, or boiling or baking. Such dishes were complemented by a sour dressing made from sour cream or vinegar, with spices and herbs, the range of which in Rus' was already quite extensive back in the ninth century.
Under the influence of the cuisine of Western countries, starting from the mid-eighteenth century, the preparation of cold appetizers became more complicated: salads became multi-component, and a complex vinaigrette is still considered a Russian salad in the West. Complex salads are a feature of modern Russian cuisine, along with simple cuttings.
Vegetable snacks have also undergone profound changes under the influence of the cuisine of neighboring peoples. Tomatoes, cucumbers, eggplants, peppers, zucchini, previously unknown products in Russian cuisine, are now served as snacks, fresh, fried or stewed. Canned vegetables and salads are very popular on the Russian table.
Russian cuisine owes the appearance of salads, complex methods of cooking and chopping products to the French. Sandwiches are influenced by the German culinary tradition, but in the Russian version they are much more interesting because they are not limited to two components. Brot and Butter - bread and butter; in the modern Russian version, the snacks are decorated with salted fish or caviar, cheese, slices of boiled pork, ham, and other ingredients. The preparation of sandwiches for a buffet table in Russian is not without the influence of Italian, French, and American cuisine, as evidenced by the appearance of canapés, crostini, bruschetta, sandwiches, and tapas.
Dishes made from minced meat, fish and vegetables are served as snack dishes, cold and hot: sausages, meat and fish rolls, stuffed eggs, vegetables, pates, vegetable caviar.
While preserving its own traditions, Russian cuisine continues to develop and enrich itself due to the variety of dishes not only from neighboring peoples, but also by collecting recipes for snacks even on other continents. This is the most important principle of Russian cuisine - the breadth of assortment, generosity and hospitality, the desire to understand and accept the culture and traditions of other peoples. Therefore, if you need to greet guests with dignity, simply serve what is in the house at that moment, not forgetting to decorate the treat, as was customary in Rus'.
1. Russian appetizer: stewed eggplants with tomatoes (sauté)
Products:
Tomatoes (meaty varieties) 1 kg
Eggplants 1.7 kg
Salad pepper 350 g
Sour apples 300 g (net)
Onions, 0.5 kg
Red carrots 400 g
Garlic 90 g
Refined oil 125 ml
Black, allspice, red hot ground pepper
Coriander
Bay leaf
Tomato paste 150 g
Preparation:
After removing the sepals and skin, cut the eggplants into cubes (2-3 cm), soak in a salty solution for about an hour to remove the bitterness and rinse with clean water. Dry on a napkin. Grate the carrots and chop the onion. Select meaty varieties of peppers and tomatoes for appetizers, blanch, remove skins and seeds, and cut into cubes.
Fry the vegetables one at a time until golden brown, then use a slotted spoon to transfer them to a sieve, allowing excess oil to drain.
Place the fried eggplants, tomatoes and peppers in a saucepan, and return the onions and carrots to the pan. Grate the peeled apples and also add to the pan. Saute the dressing for 10-15 minutes, then add tomato paste, spices and salt, stir and let it boil. Blend the hot mass with a blender until smooth, pour into a saucepan and simmer the vegetables until tender, over medium heat, without covering. Before removing from the stove, check the taste and add chopped garlic. Now cover the saucepan with a lid and wrap it with a warm cloth for half an hour.
The main point is the design and presentation of the snack, in the Russian style - very beautiful. Sauté is served hot or cold. Place the hot snack in bowls or portioned snack plates in a heap. Place “petals” around - potato chips, tomato slices or slices of fresh cucumbers. Sprinkle with chopped herbs. The appetizer can be served in sand baskets or you can come up with your own design options.
2. Russian zucchini appetizer - “overseas caviar”
Eggplants and zucchini became widespread in Russian cuisine only in the twentieth century, during the Soviet period, but became a favorite ingredient for appetizers and side dishes.
Product composition:
Zucchini 1.3 kg
Carrots 300 g
Red pepper salad 400 g
Tomatoes 800 g
Garlic 0.5 heads
Vegetable oil 120 ml
Table vinegar (9%) 75 ml
Tomato paste 100 g
Salt - to taste
Red hot and black pepper
Cooking method:
Chop the onion and grate the carrots. Sauté vegetables in vegetable oil until soft. Peel the tomatoes. To do this, cut them and put them in hot water for a while. Peel the zucchini and peppers. Cut the vegetables into medium-sized cubes. Pour tomato juice over the tomatoes and cook until soft. Rub through a sieve to remove seeds - this will make the caviar look more beautiful. Add the pepper to the fry and simmer for five minutes, then add the tomatoes and continue to simmer for another ten minutes. Add the zucchini to the vegetables, pour in the vinegar, season with spices and salt. Cover with a lid and simmer for 40-45 minutes, stirring continuously. Blend the finished caviar with a blender. Serve cold, garnished with plenty of herbs.
3. Russian appetizer – pancakes with caviar
The classic is Russian pancakes, and in our time, unfortunately, they are a luxury for special occasions. But, if problems arise with caviar, use herring oil or chop finely salted salmon, chum salmon, and pink salmon.
Ingredients:
Vegetable oil 150 ml
Boiled water 100 ml
Milk (3.2%) 300 ml
Eggs 3 pcs.
Sugar 25 g
Butter, melted 125 g
Red caviar 250 g
Hard cheese 200 g
Green onions 80 g
Preparation:
Combine flour, soda, sugar and salt. Beat the eggs until foamy, add water and milk. Pour the liquid gradually into the dry flour mixture, stirring the dough with a whisk. Pour in refined vegetable oil. Leave the finished pancake dough for half an hour so that the gluten dissolves better.
Take a pancake pan with a diameter of 20-22 cm, heat it well, and bake pancakes, pouring the batter in equal portions. Brush hot pancakes with melted butter.
Prepare the appetizer: wrap the caviar, placing one spoon in the center of each pancake; Gather the edges with a skirt and tie with green onion feathers. Serve garnished with cheese slices. Pancakes can also be rolled into tubes or balls.
4. Jelly - cold Russian appetizer
Ingredients:
Pork feet 4 kg
Chicken legs 3 kg
Beef tails 2 kg
Beef tenderloin 3 kg
Carrots 0.5 kg
Garlic 100 g
Onions 0.3 kg
Bay leaf 10 g
Black pepper (peas)
Parsley (fresh leaves)
Mustard sauce, horseradish - for serving
Preparation:
Soak the meat overnight in cold water, then wash. Set the fillets and legs aside temporarily. Place the legs and tails in a large saucepan and fill with clean water. Other carcass parts containing large amounts of cartilage tissue can be used.
Peel the carrots and onions. Place the pan over low heat and bring to a boil, skimming off the foam. Add the whole root vegetables and cook the broth for three hours. The readiness of the broth is checked with a knife or fork, which should pierce the skin freely, and at the end of cooking, the legs and tails should be completely boiled. Add the prepared fillet and chicken legs to the broth. Cook again in the same mode for up to 1.5 hours. Add aromatic spices to the pulp.
During the cooking process, the amount of liquid is reduced to 40%. Turn off the heat, transfer the meat to a dish, and add peeled and chopped garlic to the broth.
When the broth and meat have cooled to 20-25°C, strain the broth (it should be transparent), cut the meat into cubes. Place boiled carrots, cut into slices, and parsley leaves into a serving bowl. Place boiled meat, cut into cubes, on top, fill the molds with broth. Place the jellied meat in the refrigerator, covering the molds, until completely set.
When serving, warm the pan slightly by dipping it in boiling water and invert onto a snack plate or large platter.
5. Russian appetizer: stuffed tomatoes with mushrooms
Products for cooking:
Large tomatoes 8-10 pcs.
Marinated champignons 250 g
Boiled potatoes 180 g
Green onions 50 g, onions -120 g
Mayonnaise 75 g
Preparation:
Boil potatoes and eggs and cut into small cubes. Chop onions and mushrooms. Mix and season with mayonnaise. Add some salt. Cut a star shape into the top of the tomatoes and remove the core with a spoon, turn over, leave for a while until the juice drains. Place the filling in the middle, chop the green onions and sprinkle on top.
Place the appetizer on a plate decorated with herbs.
If leafy greens, fresh vegetables, or mayonnaise are used to prepare a snack, then you should start preparing it no earlier than a couple of hours before lunch to preserve the freshness and beautiful appearance of the dish.
Sliced meat, fish or cheese can be prepared in advance so that all dishes can be served by the appointed hour, but to prevent the slices from getting weathered, place them in containers (separately!) and close with lids. You can beautifully place it on plates and wrap it with film on top. Place the appetizer plates in the refrigerator before serving.
Make sure that the snack dishes correspond to the alcoholic drinks served on the table:
With vodka - fatty, spicy, salty: pickled mushrooms, cucumbers and other pickles, jelly. You can serve pies and pancakes, herring, mincemeat, corned beef, balyk and other smoked meats;
For white wine - white meat and fish, some types of cheese;
For red and tart wine - red meats and cheeses;
Dessert wines include fruits, salads and fruit desserts;
For sparkling wines - seafood;
For beer - smoked cheeses, salted fish, pizza, chips;
For cognac - cheeses, chocolate, fruits, lean meat.
Serve cold snacks with strong alcoholic drinks; hot snacks can be served with lighter types of alcohol.
Good afternoon, dear visitors of our site. Jellied dishes have been popular in Russian cuisine for a long time. It is believed that French chefs made efforts to this. In those distant times, traditional jelly was used as the base for the aspic. It was cooked practically from waste, using the heads, ears, legs, tails of animals, for 6–8 hours, over low heat to achieve a sticky broth. But times are changing, today we use gelatin for jellied dishes, it significantly reduces the cooking time.
I present to your attention simply wonderful dish- Russian aspic appetizer. Without a doubt, this dish will decorate your table and your guests will love it.
To prepare the appetizer we will need:
200 g beef tongue;
200 g ham;
200 g meat;
4 eggs;
1 medium carrot;
Horseradish leaves;
Marinated mushrooms;
Parsley;
1 tablespoon gelatin.
Recipe;
1. First you need to boil the meat and tongue, unless, of course, you have already boiled ones in your refrigerator. To do this, put the meat in a saucepan, fill it with cold water, so that there is little water more meat, salt. We cook the tongue separately. Cook for at least 90 minutes until done, depending on the meat. We take the finished meat and tongue out of the pans into a plate and let it cool. We don’t pour out the meat broth; we’ll need it later. You can take any meat according to your taste and budget.
2. While the meat is cooling, soak the gelatin in a small amount of water for 40 minutes.
3. Boil the carrots, peel them, cut them into circles.
4. Place the eggs in a saucepan, add cold water so that it completely covers the eggs, lightly salt the water, bring to a boil and cook hard-boiled over low heat for 10 minutes. Cool in cold water, peel, and cut into slices.
5. Cut the cooled meat and tongue into small pieces.
6. By this point, the gelatin should be swollen; carefully add it to the cooled broth that remains after cooking the meat, bring to a boil and simmer over low heat for 5-7 minutes, stirring constantly. We filter.
7. Place a layer of meat on the bottom of a suitable cup, decorating with slices of eggs and carrots, pour in broth, and let cool. Then lay out the ham, also decorating and pouring broth, let cool. Then we lay out the tongue and repeat the procedure. You can make layers as you like.
8. After our Russian aspic appetizer has frozen, take a large dish, put it on a cup and turn it over so that the aspic falls out of the cup and remains on the dish.
9. Place marinated mushrooms and horseradish fermented with beet juice on a dish.
The Russian aspic appetizer is ready.
Enjoy your meal!
You can serve a light snack with beer from a beer snack supplier that produces and sells high-quality products.