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.

Potato salad with radish (daikon)

Submitted by Russian_Cuisine on Sat, 02/24/2007 - 00:57.

6 medium potatoes
4 medium brined, pickled or salted cucumbers
2 hard-boiled eggs
1 medium radish (about 0.75 lb), or daikon
4 tbsp mayonnaise
Greens and grated black pepper on taste


Boil potatoes until readiness, cool, peel, and cut into medium cubes.
Peel and grate eggs.
Remove seeds from the cucumbers, drain a little, and cut into slices.
Peel and cut the radish into thin slices.
Mix all ingredients, add mayo and pepper, and stir well.
Decorate with egg and cucumber slices, and greens.

Salad with cod liver

Submitted by Nobility_Cuisine on Sat, 02/17/2007 - 21:50.

1 can cod liver
1 English cucumber
3 medium tomatoes
1 Peking cabbage
½ shallot onion
2 dill stalks
Lemon juice, pepper, (optional) vegetable oil on taste


Drain oil from the can with cod liver, put cod liver in a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, cut dills.
Mix all ingredients in the salad bowl well; add lemon juice, salt, mix all together.
Serve immediately.

Potato balls

Submitted by Russian_Cuisine on Sat, 02/17/2007 - 10:00.

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste


Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.

Sturgeon-Vegetable Salad

Submitted by Nobility_Cuisine on Sat, 02/10/2007 - 09:56.

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste


Boil sturgeon in salt water with ½ tsp lemon juice.
Then drain, cool, and cut into small slices.
Peel potatoes, and cut into medium cubes.
Cut the apples, cucumbers, and tomatoes in same-size pieces.
Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.
Cover a large flat plate with green salad leaves, and put the salad over them.
Decorate with egg slices, and serve.