Beet salad

Submitted by Russian_Cuisine on Sat, 03/31/2007 - 00:01.

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil


Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.
Sprinkle with citric acid and salt, and stir fry for 5 minutes on medium heating.
Serve warm or cold.

Soup with kletski

Submitted by Nobility_Cuisine on Sat, 03/24/2007 - 11:09.
Ingredients for 4:

1 qt any broth
0.5 cup milk, or water, or whipping cream
0.5 cup flour
6 tbsp vegetable oil
2 large eggs
Spices on your taste


Take medium saucepan; pour milk (or water, or whipping cream) on it.
Bring milk to boil, add salt and vegetable oil, and continue heating.
When this mix starts to boil, pour all the flour in the saucepan, and mix as fast as possible until the even consistency, and turn heating off.
Continue stirring until cool enough to add eggs.
Add eggs, and continue stirring until the even consistency.

Bring broth to boil, add spices.
Take dough with a teaspoon, and place this portion to the boiling broth.
These portions of the dough are named “kletski”
Continue while running out of the dough. Boil all together for 5-7 minutes with medium heating.
Serve hot with greens and (optionally) sour cream.

Try to make same-shape kletski.

Vegetable pancakes – common recipe

Submitted by Russian_Cuisine on Sat, 03/24/2007 - 11:01.

1 lb vegetables (boiled in milk pumpkin, carrot, any cabbage, fresh or boiled potatoes)
2 eggs
½ cup buttermilk
1 tsp sugar (or more, for sweet pancakes)
1 tsp salt
Flour, to get thick sour cream dough’s consistency
Pinch of baking soda
4-5 tbsp vegetable oil


Make vegetable puree, or grate fresh vegetables.
Add eggs, salt, sugar, soda, and buttermilk, mix well.
Add flour, and make dough with a thick sour cream consistency.
Pre-heat large flat skillet with 1-2 tbsp vegetable oil, place some dough portions on the skillet, and fry for 4 minutes per side with the medium heating.
Repeat until running out of dough.Serve hot with sour cream, or add them as a garnish to any meat.

Country Mushroom Soup

Submitted by Russian_Cuisine on Sat, 03/17/2007 - 11:22.

0.5 cup dried mushrooms
1 cup pearl
6 medium potatoes
2 shallot onions
2 medium carrots
6 garlic cloves
3 tbsp vegetable oil
3 bay leaves
Dill on taste


Soak pearl in 3 cups water for 1 hour, then bring to boil, and boil for about 40 minutes, or until it is ready.
Grate mushrooms, put them in a microwave-safe dish, add 2 cups water, and cook for 10 minutes. Or, you can boil them on a top-oven for 40 minutes.
Peel and cut potatoes into medium cubes.
Place potatoes, drained pearls, and mushrooms, with their broth, in a large saucepan, add 1 qt hot water and half of tbsp salt, and bring to boil.
Continue to boil for 30 minutes.
Meanwhile, peel and grate garlic, onions, and carrots, and fry them stirring with 3 tbsp vegetable oil, for 3-4 minutes on a medium skillet.
Put everything from the skillet into the saucepan, mix well, and boil together for 5 minutes.
Then, turn off heating; add bay leaves and dill in the saucepan, and let sit under a lid for 10 minutes.
Serve with sour cream.

Salmon with oranges

Submitted by Nobility_Cuisine on Sat, 03/17/2007 - 11:18.

4 portions salmon fillets
1 medium orange
For marinade:
1 tbsp salt
1 tsp sugar
1 tsp apple vinegar
2 tbsp vegetable oil
4 pinches grated pepper (on your taste)
4 tbsp flour
2 tbsp vegetable oil for frying


Mix all the ingredients for the marinade, cover fish fillets with it, turn a few times for an even coating of the fillets, let sit for 1 hour at room temperature.

Then, pre-heat a deep skillet with vegetable oil.
Turn every fish fillet in flour, put them in the skillet, and set to low heating. Peel the orange.
After covering with flour, sprinkle every piece of the fillet with the juice from a quarter of an orange, and place the pressed orange in the skillet.
Turn off heating after 15 minutes.
Serve the fish with pieces of orange and sweet apples, and with your favorite garnish (potato, pasta, rice, etc.)

Pork Rolls

Submitted by Nobility_Cuisine on Sat, 03/10/2007 - 09:57.

2 lb pork
1 lb seedless dried black prunes
½ lb bacon
3 cups dry red wine
3 tbsp vegetable oil (to grease a baking sheet)
Salt, grated black pepper, other spices on taste


Slice pork into thin long slices.
Tenderize every slice, sprinkle with salt and pepper.
Cut prunes into very small cuts, mix with grated black pepper.
Put 1 tsp of prune-pepper mix on a slice, roll, then roll in bacon stripes, and pin with small wooden toothpicks.
Put the rolls in a wide enameled sauce-pan; pour wine to cover the rolls, cover saucepan with a lid, and let sit for 3-8 hours in a refrigerator.
Then, grease a baking sheet with the oil, and place rolls on it.
Preheat an oven to 380-390º F, and bake for about 30-40 minutes, turning every 10 minutes.
Rolls are ready if, when you poke them, clear juices come out.
Serve with potato puree, or with fried potatoes and mushrooms.

"Boyarin" Salad

Submitted by Russian_Cuisine on Sat, 03/10/2007 - 09:57.
The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs
Mayonnaise or mix of mayonnaise and sour cream on taste


Wash and boil potatoes. Peel and cool.
Boil meat (beef or chicken) with spices. Cool and cut into small pieces.
Peel onions, cut into small cubes, and fry until gold color (not brown!).
Clean and grate eggs.
Cut potatoes into thin slices (or into small pieces).

Put 1/5th of the potatoes in a salad bowl (or in a serving dish).
Sprinkle with mayonnaise.
Pour 1/5th of the meat pieces over potatoes evenly.
Cut salt mushrooms into small pieces.
Pour 1/5th of the mushrooms evenly, over the meat layer.
Pour 1/5th of the onion pieces evenly over the mushroom layer.
Wash with mayonnaise, and put the next layers: potatoes, mayo, meat, mushrooms, onions, eggs, and mayo.
Repeat 5 times. The top layer has to be potatoes.
Cover the dish with a lid, and place it in the refrigerator for at least 3 hours.
To serve, cut to round section of the salad (1/4/ 1/8 , for example – it depends your guests appetite).

Chicken-and-Apple Salad

Submitted by Nobility_Cuisine on Sat, 03/03/2007 - 09:22.
Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise


Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.

Southern Solanka – Soup

Submitted by Russian_Cuisine on Sat, 03/03/2007 - 09:22.

1 lb boneless beef
2-3 cups meat broth
1 garlic clove
2 shallot onions
2 medium pickled cucumbers
2 tbsp tomato-paste
0.25 cup wine
2-3 tbsp vegetable oil
Salt, pepper, some Italian parsley stalks


Cut beef into medium cubes, peel and cut onions into small cubes.
Fry in a skillet with vegetable oil. Put the meat in a medium saucepan, add tomato-paste.
Peel cucumbers, cut them into small cubes, and put in the saucepan.
Put garlic in the saucepan, pour wine, and pour meat broth. Add salt and pepper.
Cover saucepan with lid, and boil with low heating for about 40 minutes.
Pour parsley greens in serving plates.

Eggs with Chicken Liver

Submitted by Nobility_Cuisine on Sat, 02/24/2007 - 00:58.

2 hardboiled eggs
¼ lb chicken liver
2 tsp butter
Salt on taste
2 tsp dill greens


Cut peeled eggs lengthwise.
Melt butter in a skillet, and fry chicken liver until ready (for about 5-7 minutes).
Let cool.
Grate egg yolks and chicken liver together, add dill green cuts, and mix well.
Shape a small ball from the mix to the size of the hollow in the egg whites,
Place balls in egg white halves.
Cover serving dish with green salad leaves, and place egg white halves with the stuffing over the salad leaves.