Petersburg Cuisine

Dinner on behalf of the President of Russia and L.A. Putina on the occasion of the 300th anniversary of St. Petersburg May 30, 2003.

Images are provided by the Committee for External Relations of St. Petersburg

Dish Recipes

Roast Finnish Hare

Cooking rules

Clean the hare, chop into portions, put in a stone pot, salt, put some whole spices, pour sour cream over, cover tightly with a lid, cover with dough and boil on the stove, put in a hot oven for an hour and half; before serving, remove the dough from the lid, wrap the pot with a napkin and serve.

Berry Jelly

Cooking rules

Considering that to make jelly for 5 people you will need one bottle of liquid, then first of all you should squeeze the juice from the berries and measure it with a glass. If you get 1 glass of pure juice, then you need to add 2 glasses of water for syrup. If you get 1 ½ glasses, then ½ glass of water is added. Leave pure berry juice in a cup, without mixing it with water, and cook syrup from water and sugar as follows: add water to sugar, boil sticky syrup, i.e. boil until the syrup taken on a spoon covers it with light coating, pour it into a stone cup, add gelatin (pre-soaked in cold water and squeezed out). When the latter dissolves, then add juice or puree from fresh berries, add lemon juice to taste and strain through a rare napkin or muslin. Then prepare the filter paper as follows: tear it into small pieces, put them in a saucepan, pour boiling water over it, put it on the stove and whip constantly with a whisk until the paper turns into small flakes, then put it on a sieve, pour cold water over it, squeeze it out, tear the paper again into small pieces and dip in jelly which is put on the stove and heated to steam, whipping with a whisk so that the paper dissolves and combines with the jelly. When it is hot, then strain it once or twice through a wet cloth stretched over an overturned stool, in the same way as for straining the broth, cool a little, pour into a mold and set in the cold.