Authentic Russian Recipes, History, Cuisine of European Nobility 

Authentic Russian Cuisine
Authentic Russian Recipes, History,
Cuisine of European Nobility

Recipes:

Appetizers
Salads
Soups
Main dishes
Garnishes
Baking
Blinis
Buterbrodes
Desserts
Drinks
Miscellaneous
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A whole month of recipes!

Russian Cuisine: Recipe of the Week

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Otbivnaya (pork or beef tenderized steaks)

Ingredients for 2:

4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste

Method:

Tenderize the fillets.

Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.

Put the green onions, garlic, thyme, and sliced mushrooms in the skillet, and simmer until the onions turn mild.

Then, place the fillets over the greens, pour beer over them, and bring them to boil.

Turn the heating to low, cover the skillet with a lid, and simmer until the meat is ready (about 10 minutes).

Sprinkle with salt and pepper, and serve with pasta or potatoes.

Decorate with Parsley greens.

Treat Your Family Like Nobility: Recipe of the Week

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Cabbage Lasagna

Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.

Ingredients:

2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste

Cheese sauce:

3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)
1 additional cup ground Emmental cheese

Method:

Cut the middle off the cabbage head, and separate the leaves of the cabbage.

Remove the thick leaf parts, and put the soft parts in salted boiling water for 10 minutes.

Then, drain them.

Cut the onions into small cubes, and fry them on a skillet with 1 tbsp vegetable oil until they turn transparent.

Fry the ground meat on another skillet with 1 tbsp vegetable oil until the color changes.

Stir the onions and meat together, and stir-fry for 1 minute more.

Then, add the ground garlic, spices, and ground tomatoes, stir well, and let cook for about 10 minutes with low heating.
Set aside.

Fry the flour on a clean deep skillet with margarine or butter for 3 minutes with medium heating, stirring all the time.

Add the milk to the skillet in a thin stream, stirring thoroughly, and bring to boil.

Turn heating to low, and boil for about 4 minutes, stirring to avoid burning.

Then, add the ground cheese, salt, and pepper into skillet with this sauce, stir well, and remove heating.

Grease a deep baking dish with butter, cover the bottom with cabbage leaves, cover them with a meat layer, and pour the cheese sauce over this.

Place the next layer of cabbage leaves over this.

Repeat until you run out of ingredients.

The top layer has to be cabbage leaves.
Pour the sauce leftovers on them, sprinkle with ground cheese, and bake in the oven for about 1 hour with the temperature at about 360-370 F (175 C).

Note:

This is a very low-calories dish; 0.25 lb of the ready dish contains about 100 calories.

About this site

This site is devoted a millennium old Russian cuisine. The main content of the site is recipes located on two blogs. 

Why two? When working on the concept of this site I faced a problem. Say, Vienna Steak, as the name hints, is actually from Vienna, that is from Austria. However, it was very popular among Russian nobility for centuries. 

The problem was that Russian cuisine consists of two parts: the cuisine of people and the cuisine of nobility. Russian nobility was very well integrated into the Europe and shared the same cuisine with the nobility of Germany, France, Austria, Italy, Spain, and Great Britain. This sharing often occurred in many forms including sharing chief cooks. For example, the chief cook of count Stroganoff (ever tried "beef stroganoff"?) worked before him for Count de Talleyrand, and before him for the Queen of the British Empire.

So, the cuisine of people is the real authentic Russian cuisine. The cuisine of nobility is the European cream of the crop recipes shared between nobility of the Old World for centuries. Hence two blogs.

So, here we are. Enjoy and Bon Appetite!

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