Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.
13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste
Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.
Cut eggplants into small cubes.
Pre-heat a deep skillet with a vegetable oil.
Put the eggplants into the skillet, and stir-fry for about 5 minutes.
Add the onions, and stir-fry eggplants and onions together for 5 minutes.
Add the sweet pepper, and stir-fry vegetables together for 5 minutes.
Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.
Serve as hot as cold, as a standalone dish, or as a garnish to other dish.
Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.
11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste
Freeze a melted cheese, then grate on a small grater.
Grate eggs on the same grater.
Press a garlic.
Stir all ingredients well, and set in a refrigerator for 15-20 minutes.
Then, decorate on your taste, and serve.
Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.
1.5 lb (600-700 g) young sorrel and young spinach
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste
Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.
Grate carrots, and put into the boiling water.
Add mushrooms, a barley flour, and chopped dills.
Cook until mushrooms are ready.
Strain the bullion.
Chop mushrooms and an onion, and stir-fry with a butter and a flour.
Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.
Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.
Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.
Bring to boil all together, and turn the heating off.
Serve with a sour cream and the chopped dill.
Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.
3 tbsp sugar
11.5 oz (300 g) beet green
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil
Wash beet greens, dry out, and chop thinly.
Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.
Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.
Dry out the boiled greens on paper towels.
Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.
Add a flour and a sugar, and whip for 2 minutes more.
Pre-heat an oven to 370 F (180 C).
Sprinkle a large baking dish with a vegetable oil.
Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.
Bake for about 50 minutes, and serve immediately when ready.
Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.
2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste
Shred a cucumber.
Chop dills, onions, and eggs.
Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.
Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.
You may use only the kvas, or the kefir, or the mixture of them.
Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.
1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste
Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.
Let to sit.
Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.
Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.
Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.
Pre-heat a skillet with a lard on a medium-high heating.
Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).
Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.
Simmer until a readiness, and serve with boiled vegetables on your taste.
Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.
2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)
Boil carrots and beets separately, until a readiness.
Meanwhile, peel herrings, take fillets, and cut into small cubes.
Place them into a large bowl, and set aside.
Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.
Let to sit 1 minute, and dry out the onions.
Put onions into the bowl with the herrings, and stir well.
Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.
Stir well, add a dressing, and stir one more time.
Set into a refrigerator for 2 hours, then decorate and serve.
For decoration, use chopped greens, corns, decorative carrot cuts, etc.
Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.
1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste
Cut brined pickles and tomatoes into small cubes, and let to drip.
Cut potatoes and chicken fillets into medium cubes.
Shred eggs and fresh cucumbers.
Cover a salad bowl with salad leaves.
Stir all other ingredients, and put on top.
Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.
2 medium herring
1 cup (250 mL) boiled and chilled water
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn
Peel a fish, and cut into medium slices.
Dissolve a salt and a sugar in a water.
Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.
Cover the can, shake, and place in a refrigerator for 36 – 48 hours.
To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.
Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.
1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water
Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.
Peel and chop onions and carrots.
Peel and press a garlic.
Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.
Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.
Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.
Simmer under a lid until all ingredients are ready.
Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.
Remove bay leaves, and serve.