Russian_Cuisine's blog

Home-made condensed sweet milk for 15 minutes

Submitted by Russian_Cuisine on Tue, 02/26/2019 - 20:30.


7 oz (200 g) milk
7 oz (200 g) sugar
7 oz (200 g) butter


Stir all ingredients in a high sauce-pan.

Sauce-pan should be high because a milk mixture creates a lot of a foam after heating.

Bring to boil over low heating.

When the milk mixture starts to boil, turn the heating to medium, and boil for about 10 minutes.

Milk mixture turns thick while chilling.

Pour it into a can, and set into a refrigerator for 2-3 hours.

After that, you may serve a condenced milk as a dessert, or as a part of dessert.

Home-Made Adygean Cheese with Dill and Sweet Red Pepper

Submitted by Russian_Cuisine on Tue, 01/29/2019 - 11:05.


Milk 2/3 G (2.5 L)
Kefir 15 fl oz (500 mL)
1 sweet red pepper
Dill 5 stalk


Chop a dill and a sweet pepper as thinly as possible.

Pour a milk into a glass sauce-pan, and heat slowly, until the milk's temperature turns 185 F (85 C).

Then, pour a kefir into the hot milk, stirring permanently.

Put the dill and sweet pepper into milk, stirring permanently.

When a milk's whey turns light and almost transparent, turn the heating off.

Cover a colander with a 2-fold fabric, and pour everything from the sauce-pan to the colander.

When a dripping stops, sprinkle a cheese with a salt, and turn around.

Repeat turning 2-3 times, to let all whey to drip-off.

After that, the cheese is ready to eat.

Quick Chicken Salad - 3

Submitted by Russian_Cuisine on Thu, 11/08/2018 - 01:18.


5.2 oz (150 g) ground hard cheese
7 oz smoked chicken fillet, boneless and skinless
1 medium carrot
1 can yellow sweet corn
1 medium fresh cucumber
1 garlic clove, optionally
White sauce on your taste


Let a corn drip, and put into a salad bowl.

Cut all ingredients into thin short strips (or, grate on a large grater).

Stir all ingredients, decorate with chopped greens, and serve.

Vegetable Stew

Submitted by Russian_Cuisine on Sun, 10/28/2018 - 15:11.


21 oz (600 g) potato
24.5 oz (700 g) cabbage
1 medium carrot
1 medium onion
2 oz (60 g) butter
2 tbsp tomato paste
¼ G (1 L) water
1 tbsp vegetable oil
2-3 bay leaf
Salt and ground black pepper on your taste


Bring a water in a large sauce-pan to a boiling.

Peel and wash potatoes, then cut into medium pieces, and put into the boiling water.

Sprinkle with a salt, and boil until the potatoes turn soft.

Meanwhile, shred a cabbage, and put into the sauce-pan.

Slice carrots, chop onions, and stir-fry them in a skillet with a vegetable oil.

Put the carrots and onions into sauce-pan, add a butter , a tomato paste, bay leaves, and a pepper, stir all together, and simmer for about 10 minutes.

Serve hot as a standalone dish, or as a garnish to meat dishes.

Eggplant's Salad - 2

Submitted by Russian_Cuisine on Sun, 10/21/2018 - 16:14.


3 young eggplant
3 medium tomato
3 egg, hard-boiled
3 basil leaf
2 oz vegetable oil
2 oz mayonnaise
1 garlic clove
Pinch of salt
Pinch of ground black pepper


Wash eggplants and tomatoes, then dry them out.

Cut off the eggplants' ends.

Cut eggplants into thin short strips, stir with a salt, and let to sit for 15 minutes.

Cut the tomatoes into thin strips.

Cut peeled eggs into thin strips.

In a salad bowl, stir the eggs and tomatoes.

Stir-fry eggplants with a vegetable oil for about 3-4 minutes.

Put the fried eggplants on paper towel, to remove the oil and to chill.

Chop basil leaves, and press a garlic into the salad bowl.

Stir all ingredients in salad bowl, and serve.

Spicy Herring

Submitted by Russian_Cuisine on Mon, 10/15/2018 - 12:25.


2 large frozen herring
2 L (½ G) water
7 oz (200 g) salt
3.5 oz (100 g) sugar
½ cinnamon stick
1 whole garlic
1 whole onion
2 tsp coriander seed
1 tsp dill seed
10 black peppercorn
10 sweet peppercorn
3 bay leaf
10 clove


De-freeze herrings, then wash them.

Put them into an enameled or glass dish.

Cut an onion into 2 halves (do not peel!).

Cut a whole garlic into 2 halves (do not peel!).

Bring a water to a boiling, put all spices, the onions, and garlics into the water, and boil for 2-3 minutes.

Pour a brine on top of the herrings, to cover fish.

Cover the dish, let to chill, and set into a refrigerator for 3 days.

Peel before serving.


This dish is best with a boiled potato, and with a vegetable oil.

"Winter Onion" Appetizer

Submitted by Russian_Cuisine on Sat, 10/06/2018 - 21:45.


1 lb pearl red onion
2 oz (60 g) beetroot
2 tsp salt
2 tbsp sugar
7-10 peppercorn
2 tbsp apple vinegar


Peel onions and beets.

Shred the beets on a large grater.

Make a brine: pour 1 cup a water into a medium sauce-pan, add a salt, a sugar, and peppercorns, and bring to boil.

Put the beets into the water, and bring to boil one more time.

After that, put the onions, and boil all together for 5 minutes.

Put into a glass can, pour a vinegar on top, cover the can with a lid, and shake.

Keep in a refrigerator.

Fish Pie-3

Submitted by Russian_Cuisine on Sun, 09/30/2018 - 18:48.


1 pack puff pastry
7 oz (200 g) ground hard cheese
7 oz (200 g) baked fish fillet, without bones and skins
1 egg
½ cup dill, chopped
Salt and ground pepper on your taste


To get a stuffing, grate a fish fillet, a cheese, and a dill together.

Stir with a salt and a pepper.

Roll a puff pastry, and cut into wide strips.

Put the ground stuffing along a middle of each strip.

Pinch boards.

Whip an egg yolk with a warm water, and brush a top of every pie.

Pre-heat an oven to 380 F (200 C).

Cover a baking sheet with a piece of a baking paper, place the pies on it, and bake for 30 minutes.

Serve with a green salad, or with a vegetable salad.

Chicken-Cheese-Mushroom Soup

Submitted by Russian_Cuisine on Sun, 09/23/2018 - 20:05.


7 oz (200 g) chicken fillet
10.5 oz (300 g) mushroom
10.5 oz (300 g) potatoes
7 oz (200 g) melted cheese
1 carrot
1 tomato
1 medium onion
2 tbsp butter
Salt, peppers, and greens on your taste


Boil a chicken fillet in a salted water (1/3 G), then chop it thinly.

Set the chicken broth aside.

Peel and chop onions, carrots, and mushrooms.

Stir-fry the onions in a skillet with 2 tbsp butter for about 2 minutes, then add the carrots, and stir-fry for 5 more minutes.

Then, add the mushrooms into the skillet, cover with a lid, and simmer for 7 more minutes.

Meanwhile, peel and wash potatoes, and cut into cubes.

Put the potatoes into the chicken broth, add a 1 whole tomato, and boil until potatoes are soft.

Take the tomato out, remove its skins, press into a puree, and return it back into the sauce-pan.

Bring to boil, and add stir-fried vegetables and mushrooms.

Add the chicken fillet and a shredded melted cheese (or just a melted cheese).

Bring to boil, and stir, until the cheese dissolves, then add chopped greens and spices when necessary.

Serve hot.

Pelmeni with Chanterelles and Potatoes

Submitted by Russian_Cuisine on Mon, 09/03/2018 - 23:00.


1 cup flour
3 egg
1 tbsp vegetable oil
7 oz (200 g) chanterelles
2 potato
1 medium onion
1 tbsp butter
Salt and pepper on your taste


In a large bowl, stir a flour, a salt, 2 eggs, and a vegetable oil.

Knead a dough, then roll it into a plastic wrap, and put into a refrigerator for 1 hour.

Meanwhile, make a stuffing: chop chanterelles and onions, add a salt, and stir-fry with a butter until a readiness.

Boil potatoes, make a potato puree, and stir with the fried chanterelles, and with 1 egg.

Roll the dough, and cut rounds by a glass.

Put 1 tbsp the stuffing on a middle of the round of dough , and pinch borders of dough, to get a pelmen.

Bring ¼ G water to a boiling, and boil the pelmeni for 7 minutes.

Serve hot, with a sour cream, or with a melted butter.