Appetizer “Stoplight”

Submitted by Russian_Cuisine on Sat, 04/14/2007 - 22:04.

3 hardboiled eggs
6 crabmeat imitation pieces
6 oz cheese
8 tbsp sour cream or mayonnaise
6 white, wheat, or rye bread pieces
1 bunch greens
1 clove garlic (optional)


Grate cheese and egg whites on a medium grater, mix with the sour cream or Mayo, and add (optionally) grated garlic clove.
Divide this mix into 3 parts.
Add grated crabmeat imitation to first one, blend well.
Add grated egg yolk to the second one, blend well.
Add thinly cut greens to third one, blend well.
Toast the bread pieces.
Rub 3 stripes (red, yellow, and green color) onto every bread piece, and serve on a flat dish decorated with green salad leaves, olives, and pickles.

To get brighter colors, you can add a little paprika or tomato paste to the red mix. For more bright yellow color, add a pinch of curcuma to the yellow mix, and for brighter green color, add more blended greens and sour cream to the green mix.

Northern Style Fish

Submitted by Russian_Cuisine on Sat, 04/07/2007 - 11:52.

1 lb fish fillets
1 lb boiled potatoes
1 large shallot onion
2 tbsp butter
1 tbsp flour
Greens on your taste (dill and bay leaves recommended)
Salt and ground black pepper on taste


Cut shallot onions and greens into medium-size pieces.
Fry them on a large skillet with butter for 2 minutes, add salt, pepper, and bay leaves.
Add 0.5 cup water into the skillet, and bring to boil.
Cut fish fillets into portions, put on the skillet, and boil until readiness (8-10 minutes) at low-medium heating.
Fry flour with 1 tbsp butter in another skillet until the nut aroma appears.
Add 3 tbsp fish broth from the other skillet; add a pinch of salt and a pinch of pepper.
Mix well. Bring to boil at low heating, stirring thoroughly, until a thick consistency is achieved.
Cut the boiled potatoes into same-shape pieces, and place them on a serving dish.
Place fish fillets over them. Pour sauce over this.
Let sit for 10 minutes in a warm place, and serve.

Potato-anchovies Zapekanka

Submitted by Nobility_Cuisine on Sat, 04/07/2007 - 11:49.

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens


Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.
Peel and slice the onions. Half of the onions and half of anchovies should be put over the potatoes.
Repeat to add the layer of the third of the potatoes, half of the onions, and half of anchovies.
Place the rest of the potatoes over them.
Pour half of the whipping cream over the potatoes, and sprinkle with breadcrumbs.
Cut 2 tbsp butter into small cubes, and place them over the potatoes.
Bake for 40 minutes, then pour the second half of the whipping cream onto the circle, and bake for another 20 minutes, or until the potatoes are ready.
Take out of the baking dish, sprinkle with parsley, cut into portions, and serve.

This dish is good with beet salads

Warm potato salad

Submitted by Nobility_Cuisine on Sat, 03/31/2007 - 11:06.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste


Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

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.