russiancuisine's blog

Ingredients:

1 part grated carrots
1 part grated cheese
1 part croutons
(parts by volume)
2 pressed garlic cloves
2 tbsp grated walnuts
Mayonnaise, or sour cream, or olive oil, or some other dressing

Method:

Mix all ingredients well, and serve.

Ingredients:

1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste

Method:

Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Ingredients:

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

Method:

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.

Ingredients:

30 fl oz (~ 750 ml) water
1 lb any fruits or berries
7-10 tbsp sugar (depending on the fruits’ acidity)
1 pinch citric acid
1-5 tbsp potato flour (the drink’s viscosity depends on this)
½ cup water

Method:

Make puree from fruits or berries, and press it. Set aside the juice.
Place the rest (pulp) into a glass or enameled saucepan, pour water, and bring to boil.
Sift, and remove pulp parts.

Ingredients:

5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

Ingredients:

1 lb green beans (French beans)
1 cup vinegar
½ lb celery stalks
1 pack dills (or 4 tbsp cut dills)
Garlic on taste
1 tbsp salt

Method:
Remove both ends, wash, and boil for 10 minutes in salt water (note: do not overcook, beans have to keep their shape, but they have t to be soft).
Drain beans.
Make brine from thinly cut celery, dills, grated garlic, and vinegar.
Pour the brine over the beans, mix well, cover the lid, and keep in a refrigerator for 2 days.

Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise

Method:

Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.

Note:
"Kasha" in Russian means a meal from any grains.

Ingredients:

1 cup buckwheat
1 cup rice
1 cup pearl
1 cup millet
2 medium shallot onions
2 medium carrots
0.5 – 1 lb mushrooms
2 tbsp vegetable oil

Note:
You can have less grains, but maintain the respective proportions.

Method:

Cut onions and mushrooms into small cubes, grate carrots.

Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.