Submitted by Russian_Cuisine on Sat, 12/19/2015 - 19:20.
1 lb beef liver
1 lb onion
½ lb pickle
4 tbsp vegetable oil
4 tbsp mayonnaise
Salt and ground black pepper on your taste
Peel a liver and onions.
Fry the liver with a 1 tbsp vegetable oil until a readiness, with a small heating.
Cut liver, the onions, and pickles into julienne-cut strips, separately.
Stir-fry onions with 3 tbsp vegetable oil, until onions get a golden color.
Put the liver pieces, onions, and pickles into a salad bowl, sprinkle with a salt and ground pepper, add a mayonnaise on your taste, and stir well.
Let to sit for about 10-15 minutes in a room temperature, and serve.
Submitted by Russian_Cuisine on Sun, 12/13/2015 - 20:15.
7 oz (200 g) ham
1 can beans in own juice
1 medium English cucumber
7 oz (200 g) ground cheese
1 cup crouton
Chopped greens and sauce on your taste
Cut cucumbers and a ham into same-size cubes.
Dry out beans.
Stir all ingredients together, let to sit for 5 minutes, and serve.
Submitted by Russian_Cuisine on Sat, 12/05/2015 - 23:57.
Ingredients for 4:
1 lb salted herring fillet
1 lb boiled potatoes
3.5 oz (100 g) green salad
2 medium tomato
1 large sour apple
4 medium pickle (7 oz – 200 g)
7 oz (200 g) plain yogurt
Salt and ground black pepper on your taste
Torn salad leaves.
Peel potatoes if necessary.
Cut the potatoes, tomatoes, apples, cucumbers, and herring into same-size pieces.
Put into a salad bowl.
Blend a yoghurt, salt, and pepper, and pour over a salad.
Stir all together, let to sit for 5 minutes, and serve.
Submitted by Russian_Cuisine on Sat, 11/28/2015 - 15:48.
1 large cold-smoked mackerel
3.5 oz (100 g) ground cheese
½ tsp freshly ground black pepper
Greens on your taste
Peel a fish: remove it's skins, fins, head, bones, and innards.
Chop the fish meat into small cubes, and stir with a cheese, peppers, a vegetable oil, and greens.
Cover a salad dish with green salad leaves, put a mixture on top, decorate, and serve.
As it is usual for Russian cuisine, you may to substitute a mackerel with an other smoked fish, choose cheeses, spices, and greens that you have on your kitchen.
And you may to add another ingredients to this basic recipe, for example, ground hard-boiled eggs, chopped cucumbers, etc.
Submitted by Russian_Cuisine on Sat, 11/21/2015 - 20:45.
7 oz (200 g) boiled liver
3.5 oz (100 g) cornichon
3.5 oz (100 g) hard cheese
1 large onion
3.5 oz (100 g) brined mushrooms
2 tbsp vegetable oil
3 tbsp mayonnaise
Salt and spices on your taste
Peel onions, slice into half-rounds, and stir-fry with a vegetable oil.
Shred other ingredients into thin strips.
Stir the all ingredients together, chill, and serve.
Submitted by Russian_Cuisine on Sat, 11/14/2015 - 18:55.
7 oz (200 g) boiled chicken fillet
1 medium cucumber
1 hard-boiled egg
2 cup chopped walnut
3 oz (80 g) pitted prune
4 tsp sour cream
4 tsp mayonnaise
1 tbsp chopped dill green
1 tbsp chopped parsley green
Place prunes into a sauce-pan, pour a cold water to cover prunes, and bring to boil on a low heating.
Boil until the prunes turn soft, then dry out and chill them.
Cut a chicken, a cucumber, and prunes into thin short strips, separately.
Grate an egg.
Put the chicken, cucumber, and prunes into serving glasses as layers.
Sprinkle the every layer with the chopped egg slightly.
Whip a sour cream, a mayonnaise, chopped walnuts, chopped dills, and chopped parsley together.
Pour a whipped mix on a top of every portion, and serve.
Submitted by Russian_Cuisine on Sun, 11/08/2015 - 10:17.
1 lb (450 g) ground meat (chicken, turkey)
3.5 fl oz (100 ml) milk
Salt and spices on your taste
Blend all ingredients together.
Cut a plastic wrapping film into 3” x 5” pieces.
Put 2 tbsp of a mixture on each piece, roll into a sausage, and tie up the sausage's ends.
Bring to boil ¼ G (1 L) a water, put sausages, and boil for 7 minutes.
Remove films, and serve with any garnish.
To make sausage's color more red, add a ground beef, up to ¼ of all meat's weight.
Then, boil sausages for about 10 minutes.
Submitted by Russian_Cuisine on Sun, 11/01/2015 - 09:18.
Ingredients for 3:
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 tbsp white bread crumbs
Remove skin and bones of the chicken.
Grind the meat.
Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.
Take about 1/4 lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.
Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side.
You have to fry with butter or margarine.
When all the cutlets are done, place them in a preheated to 190 C (380 F) oven for about 10 minutes.
Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.
Milk sauce is recommended with the vegetables.
3 tbsp all-purpose flour
1/2 cup milk
Spices on taste (optional)
Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears.
Add 1/2 cup of milk to the skillet in a thin stream, mixing thoroughly.
When the sauce becomes a little denser than sour cream, it is ready.
Of course, you may add your favorite spices to the sauce, if you like.
Pour the sauce over cutlets and vegetables in a serving dish.
Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.
1 lb young beetroots
2 garlic clove
½ medium onion
½ small dried chili pepper (as hot as you like)
2-3 tbsp red wine vinegar
½ tsp coriander seeds
3 tbsp refined vegetable oil
3 tbsp unrefined sunflower oil
Salt on taste
Peel beetroots, wash, and shred on a medium shredder (or julienne-cut).
Put the shredded beetroots into a large bowl, sprinkle with a salt and a vinegar, and stir.
Let to sit for 5-10 minutes, and shape as “a mountain”.
Grate coriander seeds and a chili pepper coarsely.
Chop garlic cloves and onions thinly.
Put the chopped vegetables and the grated spices on a top of “the mountain”.
Pre-heat a vegetable oil in a skillet, add a sunflower oil, and bring to boil.
When the boiling starts, pour the oils on top of “mountain”, and stir well.
Cover the bowl with a lid, and place in a refrigerator for 30 minutes – 24 hours.
The longer waiting, the best a result is.
You may use your favorite oils.
You may substitute beets with a carrot, pumpkin, zukkini, or other vegetables.
You may add different vinegars and spices, when you have more experience with this dish.
Submitted by Russian_Cuisine on Sun, 10/18/2015 - 06:38.
1 lb (450 g) peeled, crushed walnuts (or other nuts)
5.2 oz (150 g) raisins
1 cup sugar
3.5 oz (100 g) + 2 tbsp flour
1/3 tsp salt
1 tbsp butter
Put nuts into a large bowl.
Add raisins (or other dried berries, or their mix).
Blend eggs and a sugar until the sugar dissolves.
Pre-heat an oven to 390 F (180 C).
Put a flour and a salt into the bowl with the nuts and raisins, and pour the blended eggs.
Cover a baking dish with a foil, or with a baking paper, rub the foil with a 1 tbsp butter, and sprinkle with 2 tbsp flour.
Put our mixture evenly on the sheet, and bake for about 40 minutes.
Let to chill before slicing.
Best with a coffee.