Russian_Cuisine's blog

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.

Cheese Salad – 4

Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.

Ingredients for 1:

1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste


Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.

Pre-heat a skillet with the butter, and fry the bread on both sides.

Put the salad leaves on a flat dish.

Put bread on salad leaves, and put a cheese salad on top.

Serve immediately.

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.


17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste


Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.

Old-Style Pelmens

Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.


For dough:

12.2 oz (350 g) flour
1 egg
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt

For stuffing:

17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste

6 portion pots


Knead a dough from the flour, water, egg,vegetable oil, and salt.

Set aside for about 30 minutes.

Stir the ground chicken and salt.

Dice the tomatoes and onions, and stir-fry with the butter.

Roll the dough into very thin layer, and cut rounds using any cup.

Put 2 tsp of ground chicken onto each round, and pinch their edges.

Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.

Pre-heat an oven to 300 F (150 C) temperature.

Stir the sour cream and chopped parsley greens.

Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.

Roll the dough leftovers together, and shape "lids" for each pot.

Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.

Serve immediately.


You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.