Russian_Cuisine's blog

Mushroom Soup with Barley

Submitted by Russian_Cuisine on Sat, 10/10/2015 - 17:29.


3.5 oz (100 g) dried mushroom, porcini is preferable
1 large onion
1 medium carrot
2 medium potato
1 cup Pearl grain
2 tbsp butter
Salt, pepper, sour cream and greens on your taste


Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Break mushrooms into small pieces, put into a medium sauce-pan, and add 1/3 G (1.5 L) of a cold water.

Set the sauce-pan aside.

Wash grains thoroughly with warm water, and dry out.

Put the grains into a large sauce-pan, pour 2/3 G (3 L) of a boiling water into the sauce-pan, and set on a medium heating.

Turn the heating off when water starts boiling, cover the sauce-pan with a lid and with a thick fabric, and set aside for about 8 hours.

Meanwhile, take out mushrooms, wash, and cut into medium pieces.

Strain a mushroom infusion into a large bowl through cheesecloth.

Peel and wash vegetables.

Cut onions and carrots thinly, and cut potatoes into medium peaces.

Heat a thick-bottom sauce-pan over medium heating, put a butter, and then carrots and onions.

Stir-fry for about 10 minutes, then add the mushrooms, and stir well.

Pour the mushroom infusion into the sauce-pan with vegetables and mushrooms, bring to boil, and let to boil for about 5 minutes.

Dry out the pearl grains, wash under warm water, and put grains and potatoes into sauce-pan with vegetables and mushrooms.

Boil until potatoes turn soft (for about 15 minutes), add the salt and pepper, and stir, and turn the heating off.

Let to sit under a lid for 10 minutes.

Chop greens.

Serve a soup with 1 tsp greens and 1 tbsp sour cream per portion.

Family-size Classic “Grated” Pie

Submitted by Russian_Cuisine on Sun, 10/04/2015 - 05:57.


2 pack margarine
4 egg
1 cup sugar
Pinch of salt
½ tsp baking soda
½ tsp vinegar

For stuffing:
Any of thick, sour preserve, or jam, or fresh fruits (plum, peach – 2.5-3.5 lb)


Melt a margarine, and chill.

Blend eggs and a sugar until getting an even consistency in a large deep dish.

Stir a soda with a vinegar, and add a foam into the dish.

Add the margarine, a salt, and a flour into the dish, to get a not very thick dough.

Stir all together fast, divide the dough into 3 parts, and set dough pieces in a freezer.

Pre-heat an oven to 390 F (180 C).

Grate 2 dough pieces on a baking sheet, and place the sheet into the oven for about 7-10 minutes.

Spread a jam, or preserves over a baked layer evenly.

Grate the third piece of dough over the jam, and bake for 40 more minutes.

Slice and serve hot.


If you cook with fresh fruits, then put halves or quarters of them on the baked layer, and sprinkle with sugar before a grating of third part of dough on top.

Take 3-5 tbsp sugar for plums, 1-2 tbsp for peaches, 1-2 tbsp for sweet berries, and 2-3 tbsp for sour berries.

Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.


36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil


Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.

Healthy Salad - 4

Submitted by Russian_Cuisine on Mon, 09/21/2015 - 10:52.


1/4 G (1 L) sour milk
5.3 oz (150 g) fresh dill greens
5.3 oz (150 g) fresh cilantro greens
5.3 oz (150 g) fresh green onion
3.5 oz radish
7 oz cucumber
Salt and ground black pepper on your taste
1/2 tsp zira spices


Pre-heat a milk in a sauce-pan, on a low heating to 120-140 F (60-70 C) while a whey separates.

Drain the whey. You will get a yogurt-like consistency content in the sauce-pan.

Wash greens in a cold water, dry out, and chop thinly.

Grate radishes and cucumbers into very thin strips.

Grate a salt, a pepper, and a zira together, and stir-in into the sauce-pan content (suzma).

Stir the chopped greens, then grated radishes, and then grated cucumbers with suzma.

Serve a salad in portion dishes.

Rice-Cod Liver Salad

Submitted by Russian_Cuisine on Sun, 09/13/2015 - 08:08.


1 can cod liver
2 hard-boiled egg
1 medium apple
1 medium red sweet pepper
5 tbsp steamed rice
Soy sauce on your taste


Put everything from a can with the cod liver into a salad bowl, and press using a fork to get small liver pieces.

Peel the apple, eggs, and red pepper, remove seeds, and cut separately into small pieces.

Put apple, egg, and pepper pieces into the salad bowl, and stir well.

Put the boiled or steamed rice into salad bowl, stir, then add the soy sauce, and stir all together.

Shape a salad as you like, decorate with cherry tomatoes, or with green salad leaves, and serve.

Pear-Lemon Preserve

Submitted by Russian_Cuisine on Sun, 09/06/2015 - 05:17.


4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
1 lemon
2 tsp ground cinnamon


Cut the pears and lemon into thin short strips (julienne cut, or so).

Put them into an enameled (or glass) stove-safe sauce-pan, pour the sugar on top, shake well, and cover the sauce-pan with a lid.

Let to sit in a room temperature overnight.

Bring to boil on a low heating, and boil for about 20-30 minutes.

Let to chill.

Pour the cinnamon into the sauce-pan, stir well (use a wooden spoon for stirring).

Boil for 30 minutes.

Then, pour a preserve into cans, roll them with lids, and let to cool.

Keep in a room temperature.

Chicken-Zucchini Cutlets

Submitted by Russian_Cuisine on Sun, 08/30/2015 - 05:17.


2 lb (900 g) ground chicken
2 medium onion
3 garlic cloves
2 medium zucchini, or squash
12 green basil's leaves
2.5 oz (70 g) butter, or ghee, or margarine (optional)
7 oz (200 g) breadcrumbs
Salt and pepper on your taste
Vegetable oil for frying


Peel the onions, garlic, and zucchini.

Chop onions and zucchini, press garlic, and chop the basil's leaves.

Warm the butter.

Blend all ingredients together, with the exception of the 3.5 oz (100 g) breadcrumbs, and the vegetable oil.


If you will steam cutlets, then butter is not necessary to add.

Roll the mixture in a plastic wrap, and place in a refrigerator for 1 hour or more.

Then, pre-heat a skillet with the 1 tbsp of vegetable oil.

Shape cutlets using wet hands (2-3 for 1 portion), and roll in breadcrumbs.

Fry for about 3-4 minutes per side, and serve with any garnish and sauce.


If you steam cutlets, shape them lesser, plum-size, and steam for about 10 minutes under a lid.

You may freeze cutlets, and keep them in a freezer, in a plastic bag, between of parchment paper pieces.

Pasta with Walnut sauce

Submitted by Russian_Cuisine on Sat, 08/22/2015 - 18:58.


3.5 oz (100 g) any pasta
2 large onion
½ cup peeled walnuts
2 tbsp soy sauce1 garlic clove
3-5 spicy peppercorns, ground
10 fresh parsley leaves, chopped
Salt on your taste


Boil the pasta in a salted water by instructions.

Peel the onions, chop into small cubes, and stir-fry with the vegetable oil in a skillet, until onions get a gold color.

Grate the walnuts into small pieces, and add to onions.

Pour the sauce into the skillet, and stir well.

Press the garlic, and stir-in to a mix on skillet.

Dry out pasta, and stir with the sauce from skillet.

Place on serving plates, sprinkle with the parsley leaves, and serve.

Onion-and-Currant Salad

Submitted by Russian_Cuisine on Sat, 08/15/2015 - 16:41.


4 large, sweet red onion
½ lb (200-230 g) black currant, fresh or frozen
1 red hot chili pepper
5-7 garlic clove
2 fl oz (60 g) red wine vinegar
2 fl oz (60 g) honey
1 tbsp spicy and black peppercorn, mix
1.5 tbsp sea salt
2 cinnamon stick


Brake the cinnamon sticks into parts, and put into a sauce-pan.

Press the peppercorns slightly, and put into the sauce-pan.

Cut the pepper, remove it's seeds, slice, and put into the sauce-pan.

Pour the vinegar, honey, and a 1 tbsp cold water into the sauce-pan, sprinkle with the salt, and stir.

Place the sauce-pan on a low heating to bring a marinade to boil.

Meanwhile, peel the onions and garlics.

Cut garlic cloves into halves alongside.

Cut onions into thin half-rounds.

Put onions, garlics and the currants into a thick-bottom sauce-pan, and stir well.
Stir the marinade to dissolve honey and salt, and when it's ready, pour over onion-garlic-currant mix.

Stir well, cover sauce-pan with a lid, and let to chill.

Place sauce-pan into a refrigerator for 24 hours, then let to drip, and serve.

Quick Vegetable Ragout

Submitted by Russian_Cuisine on Sat, 08/08/2015 - 16:53.


1 medium zuссini
2-3 medium eggplant
2 large carrot
1 large onion
1 garlic clove
Salt, ground pepper, vegetable oil on your taste


Peel the carrots, onions, and zuccinies, remove the eggplant's ends.

Remove the zuccini's seeds if necessary.

Wash all vegetables, and cut into medium-size cubes.

Stir-fry vegetables separately, with the vegetable oil, and put into a sauce-pan.

Cover the sauce-pan with a lid, and simmer vegetables until ready, with a medium-low heating.

Stir when necessary to avoid burning.

Press the garlic clove.

In the end, sprinkle vegetables with the salt, pepper, and pressed garlic, stir well, and remove from the heating.

Let to sit under the lid for about 10 minutes, and serve.


This is a standalone dish, or you may serve it with a boiled potato, or as a garnish to a meat.