russiancuisine's blog

Pea Soup-Puree


2 cup dry peas (or 2 lbs frozen ones)
3 medium carrots
1 large onion
2-3 tbsp tomato-puree
2-3 tbsp vegetable oil
Salt and pepper on taste
1 L (1/4 gallon) water or vegetable broth


Soak dry peas in warm water for 5-6 hours, or overnight.

Pour water or vegetable broth into a large sauce-pan, add the drained peas, and bring to boil.

Marinated Red Cabbage


2 heads red cabbage
2 tbsp salt
20 peppercorns
3 - 4 bay leaves
3 garlic cloves
2 cup red wine vinegar


Cut every cabbage head into 4 parts, remove stem and upper leaves, and cut into thin pieces.

Sprinkle with salt, mix, and place in a deep glass or enameled dish.
Keep at room temperature for 2 days, stirring twice a day.

Lent Draniki


4 medium potatoes
1 tbsp all-purpose flour
1 tsp potato starch (or corn starch)
Salt on taste
1 cup fried onions (optional)


Grate potatoes on a small grater, drain, and mix all ingredients.

Cook with a vegetable oil (1 tbsp for 4 draniki)for about 6-8 minutes.

Serve with any lent sauce (soy, tomato, shrimp, and so on).

Cooked Small Fish


1 lb any small fish like smelts
1 cup vegetable oil
1 cup strong black tea
1 tbsp salt
Black peppercorns, cinnamon, bay leaves, lemon juice, salt on taste


Clean fish, remove the innards and black membranes, and put the fish in a saucepan.

Mix oil, tea, and all chosen spices together.

Pour this mix over the fish, and bring to boil with small heating under a lid.

Tuna Salad

Ingredients for 2:

¼ lb boiled, baked or canned tuna, or other sea fish
¼ lb hard cheese
¼ lb apple
2 tbsp Mayonnaise
1 tbsp orange juice
1 tsp mustard
1 tbsp whipping cream
1 tomato
1 cucumber
1 lemon
Green salad leaves, black olives, and greens for decoration


Cut the tuna and cheese into small cubes.

Cut the apples into thin strips, or grate.

Blend together Mayo, whipping cream, orange juice, and mustard.

Rice – Cheese – Egg Roll


¼ lb rice
1/5 lb cheese
1 egg

For filling:

4 hard-boiled eggs
2 tbsp butter or margarine
Pinch of salt


Steam the rice.
Cool to room temperature, mix with ground cheese and one fresh egg.
Cover the baking sheet with a waxing paper, place the rice-egg-cheese mix evenly over it.

Pre-heat an oven to 380 F (180 C), and place the baking sheet in the oven for 7-10 minutes.

Fish Zapekanka


1 lb fish fillets
1 large onion
1 lb potatoes
1 sweet red pepper
1 medium tomato
1 tbsp spices on your taste
1 tsp vegetable oil
0.5 cup water
1 tsp salt
1 tsp mayonnaise or sour cream


Wash fish fillets, and put on a baking dish greased with vegetable oil.

Peel and wash potatoes, and cut them into thin slices.

Wash red pepper, remove seeds, and cut into rings.

Wash tomato, and slice into rings.



¼ lb butter
¼ lb margarine
1 cup sugar
2 tbsp honey
4 tsp cacao
4 cup corn or rolled oats
4 tbsp ground walnuts
1 tbsp soaked raisins


Mix butter, margarine, sugar, honey, and cacao together; bring to boil with low heating.

Boil for about 2 minutes, then mix with flakes, walnuts, and raisins.
Stir well.

Cover any flat dish with a baking waxing paper.
Using 2 teaspoons, divide the mix into 1-inch-size pieces.

Simplest Fish-and-Potato Salad


1 lb potatoes
1/3 lb boiled or hot smoked fish fillets (cod is very appropriate; a mix of different fish is acceptable)
1 large salt cucumber (or ¼ lb salt cucumbers)
1 medium onion
2 tbsp black olives – optional
1 hardboiled egg – optional
2 tbsp vegetable oil
Salt and fresh-ground black pepper on taste


Boil the potatoes, then cool and peel them.
Ground the potatoes, or cut them into small cubes.

"Furry” Salad


1 can salmon in own juice
3-4 medium potatoes
0.5 cup ground walnuts
4 hard-boiled eggs
1 medium onion
0.5 kg ground cheese
1 sour apple
Mayonnaise on taste


Wash the potatoes, and boil them. Then, cool and peel.

Blend Mayonnaise with fish broth from the can until an even consistency is reached.

Press salmon with a fork until it crumbles into small pieces, and place them in a large salad bowl.

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