Russia Mealtime Experiences

The following mealtime experience may be used during fellowship gatherings, in small study groups, or as part of special programs.

Preparing the Meal: The tables should be set up in such a way that there can be fellowship and conversation at each table. Place white tablecloths on each table. The napkins should be inexpensive white paper ones. Decorate the tables with potted plants or fresh flowers. The borsht is served in bowls; the goulash and potatoes on plates. The people should be served while they are seated at the tables. You may wish to begin the meal with a prayer and conclude the experience with a discussion about the meal.

Menu: 

• Borscht or Goulash and mashed potatoes
• Sliced Bread (Russian black bread or other)
• Cucumber Salad (or fresh sliced cucumbers and tomato wedges
• Dessert: Fresh Fruit (apples, bananas or oranges, served whole, with knives) or chocolates or vanilla ice cream
• Drink: Hot Tea, Coffee — served in tea cups and saucers;Soda — liter bottles set out on table, no ice in glasses  

Recipes:  

Goulash (serves 50 people)

• 8 pounds of stew beef
• 32 medium onions
• 4 jars of spaghetti sauce with mushrooms and onions
• 8 bay leaves
• 1 cup of flour salt and pepper fresh parsley and dill (2 bunches of each)

Fry the onions and beef in oil. Sprinkle flour over it and let simmer 45 minutes. Add water if necessary. Add bay leaves while simmering. Add tomato sauce last — let simmer for last 20 minutes. If it is too thin, add flour. Chop parsley and dill and add at the end of simmering. Serve with mashed potatoes.

Borscht (serves 50 people)

• 7 soup bones
• one pound of lean stew beef
• 28 medium potatoes (cubed — size of finger nail)
• 7 cans of crushed tomatoes (17 oz)
• 7 cans of beets (17 oz)
• 3 and one half heads of cabbage
• 14 medium onions
• 2 medium carrots
• one head of garlic
• 3 bay leaves
• 3 red peppers
• 3 teaspoons of vinegar
• oil
• One container of sour cream and fresh parley and dill

Place a bowl of sour cream and a bowl of parley and dill on each table. When the bowls of borscht are served, each person can add a bit of sour cream — with parsley and dill on top.)

Chop and grate the onions and carrots. Fry until golden. Put aside and add later. Boil the meat bones and stew beef and bay leaves for one hour. Remove foam as it collects on top. Add chopped cabbage (chopped in strips — not fine). Let cook 7 minutes. Add carrots and onions. Add cubed potatoes. Let boil for 15 or 20 minutes. Add the red peppers and boil for 10 minutes. Add chopped beets and tomatoes. Boil 7 minutes. Add garlic (crushed) and vinegar to taste.

Cucumber Salad (serves 50 people)

• 24 medium cucumbers
• 24 fresh medium tomatoes
• 8 sweet peppers (yellow or red or green)
• 7 onions (optional)
• 1 bottle of Italian salad dressing

Cut all the vegetables into fine pieces. Mix with Italian salad dressing.