Michael Romanov, the first tsar of Russia, claimed that he invented this dish somewhere about 1625. This makes for a nice story, but it simply is not true. Greeks have been dining on fritters made from an identical recipe at least since the time of Plato. However, most Russians remain steadfast in the belief that the dish is theirs.
4 cups cottage cheese
1/2 tsp. white pepper
3/4 cup flour, sifted
4 egg yolks
2 Tbsp. sugar
1/4 tsp. salt
butter for frying
sour cream for serving, well chilled
Mix together the cottage cheese and the white pepper. Let stand for 15 minutes. Place the cheese in toweling or cheesecloth and carefully squeeze as much moisture from it as possible. Rub the dry cheese through a sieve. In a mixing bowl, combine the cheese, flour, egg yolks, sugar and salt. Knead together well and roll into 3" (7 1/2 cm) thick tubes. Refrigerate for about 1 hour and then slice the rolls into 2 1/2 cm. slices.
Melt 2 Tbsp. of the butter in a skillet and fry the slices until golden brown on both sides, adding butter only if the skillet becomes dry. Serve hot with sour cream. (May be served as an appetizer or a dessert).
1/2 kg. sauerkraut
1 1/2 Tbsp. parve margarine
1 1/2 Tbsp. vegetable oil
2 large onions, chopped coarsely
1 stalk celery, diced
2 1/2 liters hot beef stock
1 kg. lean beef, cut into cubes or 10 sliced frankfurters
1 bouquet garni made by tying 1 bay leaf, 8 peppercorns and 1 sprig of thyme in a cheesecloth
salt and pepper to taste
8 small potatoes, boiled in their skins
2 Tbsp. chopped fresh dill or 1 Tbsp. dried dill
1 cup sour cream
Rinse the sauerkraut in cold water and drain thoroughly.
Heat the butter and oil together in a large saucepan and gently saute the onion and celery until the onions begin to turn golden. Add the stock, meat and bouquet garni and simmer very gently, uncovered, for 2 hours. Discard the bouquet garni, correct the seasoning with salt and pepper to taste, add the sauerkraut and serve with the whole, peeled potatoes, dill and, if desired, sour cream. (Serves 6 - 8).
