Herring in sour cream

Submitted by Russian_Cuisine on Sat, 10/14/2006 - 10:34.

1 large salted herring
Small shallot onion
1 medium apple
0.4 lb sour cream
1-2 tbsp lemon juice
Salt and sugar on taste
Dill greens for decoration


Soak the herring in water for 12 hours, drain, and soak the herring in milk for 12 hours.
Clean, remove all bones, and cut into medium pieces.
Cut onions into medium slices; grate peeled the apple, then mix the apple, onions, and sour cream.
Add salt, sugar, and lemon juice on taste, mix well, and pour the mix over the herring cuts. Sprinkle with dill.

Buckwheat pancakes

Submitted by Russian_Cuisine on Sat, 10/07/2006 - 11:02.

1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.


You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)

Cheese-bacon-corn balls – appetizer

Submitted by Nobility_Cuisine on Sat, 10/07/2006 - 11:00.
Ingredients for 35:

3 bacon stripes
1/3 lb butter
0.5 lb grated cheese
2 tbsp grated Parmesan
1 cup all-purpose flour
0.25 cup corn flour
2 tsp poppy seeds and 2 tbsp grated cheese for sprinkling.


Cut bacon into very small pieces, and fry on a skillet until it turns crunchy, then drain on a paper towels.
Whip butter, add all cheeses, continue whipping.
Add both flours by the tablespoons, continuing whip.
Add bacon, and whip all together well.
Shape small balls using two teaspoons.
Grease baking sheet with butter, put balls on it, and press a little.
Sprinkle balls with poppy seeds and grated cheese, and bake them in an oven pre-heated to 400º F for about 15 minutes.
Take the baking sheet out of the oven and let balls cool.

Zucchini soup – puree

Submitted by Nobility_Cuisine on Sat, 09/30/2006 - 11:17.

1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste


Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.
Add fried carrots and onions to the boiling broth. Cut cream cheese into cubes, add them to the boiling broth, then add breadcrumbs, and mix carefully while cream cheese melts.
Cut dill and tarragon, and add to the boiling soup.
Make puree from the soup in a blender, add salt, grated ginger (optional), and ground chili pepper (optional).
Decorate with greens.

Chahohbili (Georgian-style Chicken)

Submitted by Russian_Cuisine on Sat, 09/30/2006 - 09:44.
Georgia means Georgia in the Caucasus, a former part of the Russian Empire and the Soviet Union.


4 lb chicken
¼ lb butter
2 lb onions
2 large tomatoes
1 large sweet red pepper
4 tbsp tomato paste
½ hot chili pepper
Salt on taste

2 bunch Italian parsley
1 bunch coriander greens
3 cloves garlic
Hot pepper on taste
Salt on taste


Melt butter in a deep non-stick saucepan.
Peel onions, and cut into small cubes.
Put onions in the saucepan, and simmer with very low heating for about half an hour (do not fry!), until the onion turns mild and transparent.
Cut chicken parts in the saucepan, and turn heating to low medium. Fry until the chicken is ready, stirring often.
Peel tomatoes, and grate.
Remove seeds from the sweet pepper, and grate.
Grate hot pepper.
Add the grated tomatoes, tomato-paste, grated sweet and hot peppers into the saucepan.

Simmer stirring some times until vegetables are ready, add salt, and stir.

Cut parsley, coriander, and garlic into small cuts. Mix greens with pinch of salt, and CRUSH IN A MORTAR (this is essential!)
Add the mix from the mortar into the saucepan, mix well, then bring to boil, and remove heating immediately after that.
Serve hot with fresh bread.

Zrazy with eggs

Submitted by Russian_Cuisine on Sat, 09/23/2006 - 09:42.

1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil

For stuffing:
1 hardboiled egg
1 small bunch parsley greens


Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

To make Zrazy, take a piece of ground meat with wet hands, make it flat. It has to be about palm sized.
Put 1 teaspoon of the stuffing in the center, and pinch the edges.
Shape an elongated cutlet, and roll it in breadcrumbs.

Preheat a skillet, put Zrazy on it, and fry from all sides for 2 minutes.

After that, set low heating, and cook until ready, for about 15 minutes.
Serve with your favorite garnish.

Eggplant salad with walnut sauce

Submitted by Nobility_Cuisine on Sat, 09/23/2006 - 09:41.

1 lb eggplants
½ lb tomatoes
Salt on taste
Vegetable oil

For walnut sauce:
2 tbsp crushed walnuts
1 garlic clove
Salt, pepper, basil


Peel eggplants, cut into 4 or 8 parts, place on a baking sheet greased with oil.
Pre-heat an oven to 400°F.
Wash eggplants with oil, and sprinkle with salt.
Bake for about 30 minutes.
Let cool.
Pour boiling water over the tomatoes, and peel tomatoes (remove the skin, cut into 2 parts, and remove seeds.
Then, cut the tomatoes into small cubes, put them in a bowl, sprinkle with salt, and let stand for 5 minutes.

Grate walnuts and garlic, add tomato juice from the bowl, and blend. Add salt (and pepper, optionally). Add basil cut into small pieces.
The sauce has to be tender and spreadable.
Cut the eggplants into medium cubes, mix with tomato cuts, add sauce, and mix well.
Sprinkle with basil greens.

Pork-mushroom rolls

Submitted by Nobility_Cuisine on Sat, 09/16/2006 - 08:56.

1.5 lb boneless pork, thinly sliced
1 egg
4 tbsp breadcrumbs
3 tbsp melted pork fat
3 tbsp butter
For stuffing
0.5 lb mushrooms
2 shallot onions
¼ lb ham
3 tbsp sour cream, or mayonnaise, or thick milk sauce


Boil mushrooms with 2 tbsp water for about 15 minutes with medium heating.
Cool and slice into julienne cuts.
Cut ham into small cubes.
Cut onions into small cubes, and fry with 1 tbsp butter until their color changes.
Mix boiled mushrooms, ham, onions, salt (on taste), and milk sauce (or sour cream, or mayo) well. This is the stuffing.
Tenderize thin meat slices slightly, sprinkle each one with salt, pepper, put the stuffing on, and roll.
Then, wash every roll with whipped egg, and roll in breadcrumbs.
Fry rolls on a skillet with butter for 3 minutes per side, then put on a baking sheet greased with butter, pour milk sauce over them, and place in an oven pre-heated to 390º-400ºF until readiness.
Serve with your favotite garnish.


Submitted by Russian_Cuisine on Sat, 09/16/2006 - 08:51.
This Russian dish came from Poland.


2 lb cabbage
1-2 lb sour cabbage
1 lb boneless pork
½ lb veal
½ lb smoked sausage
2 tbsp margarine
2 bay leaves
3 tbsp dried porcini
1 large shallot onion
2 tbsp prune preserves
½ cup Madeira vine


Peel onions, cut into small cubes, and fry in a large saucepan with margarine for 2 minutes. Put pork in the skillet, cover with lid, and simmer for 15 minutes, turning occasionally. After that, take the meat out, and cut it into small cubes.
Cut cabbage into small cuts, add salt, and put it in a second, large saucepan in boiling water.
Boil until half-ready (35 minutes), add veal, cut into small pieces, cover with lid, and simmer for 2 hours with low heating. Put sour cabbage in a third saucepan, add bay leaves, mushrooms, pour cold water over it, and boil with low heating until ready.
Then, put all the ingredients in the large saucepan, and mix well. Cut smoked sausage into cubes, put in the large saucepan, then add salt, pepper, and prune preserves into the saucepan, mix very well, and simmer for 2-3 hours. Add hot water if necessary.
In the end, bigos has to not be thick, so let the water evaporate.
Turn heating off, add wine into the saucepan, and mix well.

1. You can add other kinds of meats, sausages, and other meat products; the more variety, the better.
2. You can freeze bigos in a refrigerator in portions, and re-heat them when necessary.

Potato fried pies

Submitted by Russian_Cuisine on Sat, 09/09/2006 - 10:22.

1 lb peeled potatoes
3 eggs
1 peeled shallot onion
1 medium peeled carrot
3 tsp vegetable oil
½ lb mushrooms
½ lb ground pork, or ground beef, or mix of ground pork and ground beef


Boil potatoes until ready, then drain and grate.
Cool until it is warm, add eggs, and blend.
Fry ground carrots and onions until carrots are mild.
Fry ground meat until the color changes, mixing thoroughly.
Fry ground mushrooms until they soak up their own juice, with low heating.
Use 1 tsp oil for every skillet.
Mix fried ingredients together, add salt and pepper on taste, and mix once more time thoroughly.
Make round "pancakes" from potato dough.
Take 1 piece of the potato dough by a wet hand, make flat, and put 1 tbsp of vegetable-mushrooms-meat mix, cover with a second piece of potato dough, and press the edges together.
Roll pie in breadcrumbs.
Fry in a fryer for 3- 4 minutes, or on a skillet with vegetable oil.
Serve with pickled vegetables and sour cream.


You can use ingredients for stuffing, and other vegetables, or vegetable mix, for dough.