Submitted by Nobility_Cuisine on Sun, 07/26/2015 - 05:52.
2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt
Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.
Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and egg yolks, and blend.
Add potatoes and potato broth into blender, and blend together.
Cut radish into half-rings.
Peel cucumbers, and cut into small cubes.
Cut ham into small cubes.
Grate egg whites.
Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.
Put onions-yolks-potato mix from the blender into the saucepan.
Mix all together well, cover the saucepan with a lid, and place in a refrigerator for 2 hours.
Serve the soup cold.
This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.
Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.
2 pack (2 lb) puff pastry dough
1 lb boiled chicken meat
8-10 medium potato
7 fl oz hot milk
2 tbsp butter
1 large onion
7 oz (200 g) ground cheese
12-16 oz (350-450 g) mushrooms
12 stalks young dill
Salt and pepper on your taste
2 tbsp vegetable oil for frying
Boil the potatoes.
Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.
Chop the mushrooms if necessary, add to a skillet with onions.
Stir-fry them together while juices evaporate.
Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.
Make a puree from the potatoes, hot milk, and butter.
Stir the mushroom-onion-meat mixture and the potato puree together.
A stuffing is almost done.
Chop greens, and add the greens, salt, and pepper with the stuffing.
Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!
Leave 1 baked rectangle on baking sheet.
Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.
Cover it with second rectangle, repeat.
Cover it with third rectangle, repeat.
Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.
Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.
Let to chill a little, slice into pieces, and serve with a green salad.
Submitted by Nobility_Cuisine on Sun, 06/28/2015 - 06:21.
11.5 oz ( 300 g) carrot
1.7 fl oz (50 g) milk
2 tbsp (25 g) semolina
1.1 oz (30 g) butter
0.7 oz (20 g) sugar
0.7 oz (20 g) ground wheat cracker
2.1 oz (60 g) sour cream
Salt on your taste.
Peel and wash the carrots, grate thinly, and bring to boil with a 2-3 tbsp water (add more water if necessary).
Boil until the carrot turns mild. Set aside.
Boil the semolina with the milk until a kasha thickens.
Add the sugar, salt, and butter, and stir well.
Meanwhile, blend the egg yolks, and whip the egg whites.
Stir-in the egg yolks into the semolina kasha, then combine kasha with the carrots, and with the whipped egg whites.
Semolina kasha with eggs, and carrots have to have almost equal or equal temperature before combining.
Pre-heat an oven to 390 F (200 C).
Rub a baking dish with the butter, and sprinkle with the ground wheat crackers evenly.
Spread the carrot mixture in the baking dish, and bake until done.
Slice a pudding without removing from the baking dish.
A sour cream is one of best sauces for this dish.
Serve sour cream separately in a gravy boat.
Submitted by Nobility_Cuisine on Sat, 06/20/2015 - 17:01.
11.5 oz (300 g) calamari ring
11.5 oz (300 g) peeled boiled prawn
7 oz (200 g) crab meat, or crabmeat imitation
5 hard-boiled egg white
2 tbsp red caviar
3 tbsp mayonnaise
Salt and pepper on your taste
Boil the calamari rings for about 2-3 minutes.
Grate the egg whites.
Chop the prawns and crab meat, and stir together with egg whites, calamari rings, and mayonnaise.
Add the caviar and pepper, and stir carefully.
Try, and add the salt if necessary.
Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped
Rub a glass bowl with the vegetable oil.
Set it into a high metal dish with a hot water.
Water level has to be ½ hight of the glass bowl.
Pre-heat an oven to 360 F (180 C).
Whip the eggs, milk, and salt together, and pour into the glass bowl.
Put the metal dish into the oven, and bake for about 20-30 minutes.
Meanwhile, melt the butter.
After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.
Slice, and serve immediately.
Submitted by Nobility_Cuisine on Sun, 06/07/2015 - 05:54.
1 pack not sweet cake mix
14 oz (400 g) beef liver, boiled to a readiness
11.5 oz (300 g) ground hard cheese
3.5 oz (100 g) dry mushroom, or 13.2 oz (300 g) fresh one
2 large onion
Mayonnaise, chopped black olives, chopped greens, salt, ground red pepper, other spices, and vegetable oil on your taste
Make a liver cream: blend the liver, and whip with the 3-4 tbsp mayonnaise.
Make a mushroom cream: boil the mushrooms in a salted water until a readiness,
dry out, and grate.
Peel the onions, chop, and stir-fry with the 1-2 tbsp vegetable oil.
Add the chopped mushrooms, the salt, pepper, and spices to onions, continuing to stir-fry.
After 2-3 minutes, place the mushroom-onion mixture to a dish, and stir with 2 tbsp mayonnaise.
Make a cheese cream: whip the ground cheese, mayonnaise, and chopped greens together.
Meanwhile, bake not-sweet cake, let to chill, and slice into 3 layers.
To collect a pie, spread the liver cream on top of the first layer, spread the mushroom cream on top of the second one, and spread the cheese cream on top of the third one.
Then, place layers on top of each other.
Cover the pie with any of creams, and sprinkle with the chopped greens, chopped black olives, and the red pepper.
Serve after 1 hour in a refrigerator.
Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.
12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
3 tbsp ground hard cheese
Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.
Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.
Pre-heat an oven to 480 F (250 C).
Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.
When the bacon gets a pink color, take figs out, and place them on a plate.
Cover the ends of toothpicks with halves of the grapes.
Optionally, sprinkle with chopped greens.
Submitted by Nobility_Cuisine on Sat, 05/23/2015 - 23:59.
17.5 oz (500 g) shredded cheese
7 oz (200 g) lightly salted steelhead fillet, chopped
1 bunch (12 stalks) young dill, chopped
Insert 1 plastic bag into another one, and pour shredded cheese into inner bag.
Roll bags, and boil cheese in a boiling water, until cheese melts.
Take the bag ut of water, and roll cheese into thin layer.
Remove the outer bag and upper pert of inner bag.
Spread the chopped greens over melted cheese, and cover greens with the pieces of fish.
Roll cheese tightly, and place under a weight into a refrigerator .
Let to chill.
Remove the plastic bag, slice thinly, and serve.
Submitted by Nobility_Cuisine on Sun, 05/03/2015 - 15:07.
1 can (250 g) corn
2 large sweet red peppercorns
11.5 oz (300 g) Ricotta cheese (tvorog, farmer's cheese)
5 stalks dill
5 stalks parsley
½ tsp ground black peppers
1/4 tsp salt
1 tbsp sour cream
Wash the red peppers, remove seeds, and grate.
Chop the dill and basil.
Stir all ingredients, and serve.
Submitted by Nobility_Cuisine on Sun, 04/26/2015 - 09:04.
1 cup boiled or canned read bean
3 hard-boiled egg
2 cup boiled calamari rings
1-2 large salted cucumber
1 medium sweet onion, optionally
Mayonnaise or sour cream on your taste
Chopped greens on your taste
Shred the peeled eggs, cucumbers, and onions.
Chop the boiled calamari.
Mix all ingredients together, and let to sit in a room temperature for 15 minutes.
Decorate with the chopped greens, and serve.