russiancuisine's blog

Cabbage Slad


1 lb green cabbage
3 hardboiled eggs
4 tbsp vegetable oil
Salt on taste


Shred the cabbage; sprinkle with salt, then squeeze softly with your hands until the cabbage gives off a juice
Grate eggs, and mix with the cabbage, pour vegetable oil in the salad bowl, and stir well.
Serve immediately.

Chicken Salad-3

Ingredients for 2:

1 chicken breast, de-boned and de-skinned
2 tbsp vegetable oil
1 tbsp soy sauce
0.5 lb boiled champignons (or 1 can)
0.25 lb black olives (or 0.5 can)
1 tbsp Mayonnaise
Basil greens on taste


Cut chicken breast into thin slices, and fry both sides with oil and soy sauce (do not overcook!).
Cut champignons and olives into slices, mix well with Mayo, then add basil greens, and mix once more.
Mix with the chicken breast.
Serve immediately.

Liver Appetizer


1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste


Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.

Vegetable soup with kletski from pikeperch

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper


To make the "kletski":

Pour whipping cream evenly over the bread.

Gouriev’s Cabbage

Gouriev was the head of the Russian Ministry of Finance for years, from 1810 to 1823, and was a famous gourmet and creator of a few new dishes.
One of his dishes is Cabbage a la Gouriev.


1 large cabbage 4-5 lb weight
2 large carrots
1 medium beet
1 garlic head

For brine:

1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 peppercorns
A piece of hot pepper on taste
150 g vinegar

Fish Salad


¾ lb boiled fish fillets
3 boiled potatoes
2 apples
2 salt cucumbers
6 green or black olives, pitted
Green salad
Salt, sugar, sour cream (or Mayo, or plain yogurt) on taste


Cut fish fillets into medium pieces, and potatoes, cucumbers, and apples – into cubes.
Cut (or tear, better) green salad leaves into medium pieces, mix all ingredients, and stir until salt and sugar dissolve.
Decorate the salad with olives rings.

“Korean” Carrots

This dish was very popular in Russia’s Far East, and now it is popular in Russia everywhere. The reason is that this dish is one of the top far-east kitchen dishes, and it is simple, delectable, and contains a lot of vitamins. You can adapt the recipe to your own taste without losing the gourmet taste of the dish.


4 lb carrots
5 garlic cloves
½ cup vegetable oil
Spices: salt, sugar (optional), red hot peppers (fresh or ground), coriander (optional), vinegar – on taste


Pollock with egg sauce


1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion


Buckwheat with ground meat


0.5 lb buckwheat
0.5 lb ground meat
3 tbsp vegetable oil
3 onions
Salt, ground black pepper (optional), dried celery (optional) on taste


Boil buckwheat in water (or milk), 1 part buckwheat for 3 parts water, until readiness.
Peel the onions, slice into thin short strips.
Stir-fry onions in a deep skillet with the vegetable oil, until color changes to gold, then add ground meat to the skillet, stir-fry until ground meat is ready.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer