Cutlets from mushrooms, rice, and onions

Submitted by Nobility_Cuisine on Sat, 02/03/2007 - 13:02.

1 lb dried mushrooms
¼ lb rice
3 shallot onions
3 tbsp flour
½ cup vegetable oil


Boil mushrooms in 1 qt water with 1 tbsp salt until readiness.
Drain them (keep the broth for soup), and then grate them.
Boil rice until readiness, and cool.
Peel onions, cut them into small cubes, and fry them until they achieve gold color.
Mix grated mushrooms, boiled rice, fried rice, and flour, add salt and pepper on taste.
Shape into small cutlets, then roll them in flour.
Fry them in vegetable oil.
Serve with fresh vegetables.

Rainbow trout under walnut sauce

Submitted by Nobility_Cuisine on Sat, 01/27/2007 - 09:30.

2 lb rainbow trout fillets cut into 4 pieces, or 4 rainbow trout.
¼ lb peeled walnuts
3 garlic cloves
Salt and parsley greens on taste


Peel and wash the fish.
Bring 2 cups water to boil with greens and spices on taste, put the fish in the boiling water, set to low heating, and boil for 7-13 minutes.
Drain the fish and put on serving plates.
Grate walnuts, garlic, and salt (or use brick and mortar), add 1-2 tbsp hot water, and mix well until a sour cream like consistency together.
Pour sauce over the fish, decorate with parsley greens, and serve with your favorite garnish for fish.
Serve immediately.

Cutlets from dried mushrooms

Submitted by Russian_Cuisine on Sat, 01/27/2007 - 09:30.

1/8 lb dried mushrooms
1/4 lb white bread
1 cup milk
2 medium shallot onions
2 eggs
2 tbsp butter
1.5 tbsp flour
½ cup breadcrumbs
2 cups any broth
4 black peppercorns
1 bay leaf
½ lb potatoes
½ lemon
Salt and pepper on taste


Boil dried mushrooms with ½ - 1 cup water. Cool and grate.
Soak white bread in the milk, drain, and grate mushrooms and bread together.
Peel onions, and cut them into small cubes.
Fry the onions with butter until they achieve a rich gold color. Cool.
Add to mushrooms-bread mix the eggs, fried onions, salt, and pepper.
Shape small flat cutlets from this mix.
Roll them in flour, egg, and breadcrumbs; fry them in a pre-heated skillet with butter for 4 minutes per side on medium heating.
Pour potato sauce over them when serving.

To make the potato sauce, cut 1 onion into small cubes.
Fry the flour on a skillet with butter until it obtains a nutty aroma, then add onions, and fry until the onions turn transparent. Set to the lowest heating, and pour the broth on the skillet by the tbsp, mixing thoroughly.
Add peppers and bay leaf, and boil for 10 minutes.
The sauce has to be thin. Blend, and put into a saucepan, and put potatoes cut into very small cubes on top.
When the potatoes are ready, add salt, sugar (optional), and lemon juice.


You can add 1 tbsp parsley greens into the sauce.
Also, potato sauce is good for meat.

Serve hot cutlets with hot potato sauce.

Traditional Russian Hot Pot

Submitted by Russian_Cuisine on Sat, 01/20/2007 - 10:50.

1.5 lb beef
2.5 lb potatoes
2 large shallot onions
1 cup broth
1 cup sour cream
2 tbsp white wine
4 tbsp butter
Dill and parsley greens
2 bay leaves
Salt and pepper on taste


Peel potatoes, cut into medium cubes, and fry with 1 tbsp butter for 5-7 minutes, stirring occasionally.
Peel onions, cut into rings, and fry with 1 tbsp butter for 3-5 minutes.
Cut beef into medium cubes, and fry with 1 tbsp butter for 5 – 7 minutes, turning occasionally.
Put the meat, the potatoes, and the onions into pots, add salt and peppers, put bay leaves on, pour the broth over it, cover with lids, and place in an oven.
Cook in an oven for 30 minutes.
After that, add the wine into the pots, and cook for 3 minutes more.
Take pots out, take off the lids, pour the sour cream on top, and sprinkle with greens.
Serve immediately.


A Russian oven (unknown in the Europe) allows for cooking plenty of dishes in pots, and the above recipe is just the most traditional and simplest one.

Beet – Prune Salad

Submitted by Nobility_Cuisine on Sat, 01/20/2007 - 10:48.

2 medium beets
½ cup dried prunes
1 cup walnuts
2 tbsp raisins
Mayonnaise on taste


Boil the beets until readiness, peel, and grate.
Pour 1 cup of boiling water over the prunes, let to sit for 30 minutes, then drain, remove pits, and cut the prunes into small cubes.
Pour ½ cup boiling water over the raisins, let sit for 1 minute, then drain.
Grate walnuts, mix them with all the other ingredients, and mix well.


Submitted by Nobility_Cuisine on Sat, 01/13/2007 - 10:09.

1 herring
1 large shallot onion

For brine:
4 cups water
1 tsp salt
2 tsp sugar
1 tbsp 30% vinegar


Take 2 herring fillets, and remove all bones and skins.
Cut every fillet into 2-4 stripes, and cut the every stripe into shorter 2 halves.
Peel and slice onions.
Put an onion slice on the edge of a fillet stripe, roll it tightly, and then clip it with a toothpick.
Bring water to boil, add salt, sugar, vinegar, and onion rings, and set aside.
Cool the brine; pour it over the herring rolls into a glass or enameled dish.
Place in refrigerator overnight.
The appetizer is ready.

Fried Beef Liver

Submitted by Russian_Cuisine on Sat, 01/13/2007 - 10:06.

1 lb beef liver
1 tsp baking soda
½ cup all-purpose flour
½ tsp salt
1 large onion
3 tbsp vegetable oil


Cut liver into slices, and remove membranes.
Sprinkle both sides of every slice with baking soda.
Put slices in a dish, cover, and place in a refrigerator for 2- 6 hours.
Peel and slice onions.
After that, wash the liver slices, and roll them in flour.
Sprinkle them with salt, and fry in a pre-heated skillet with onions and vegetable oil, on medium heating, for 3 minutes per side.
Serve with potatoes.

Winter Salad

Submitted by Russian_Cuisine on Sat, 01/06/2007 - 09:42.

½ lb boiled meat
2/3 lb boiled potatoes
3 medium pickled cucumbers
1 hard-boiled egg
Mayonnaise on taste
1 medium boiled beet
1 medium boiled carrot
2 tbsp pickled fruits or berries
2 tbsp meat jelly


Cut the meat, potatoes, and cucumbers into same-size cuts.
Grate the egg.
Mix the meat, potatoes, egg, and cucumbers with the mayo.
Put the mix in the middle of a large flat plate.
Cut peeled beets and carrots into decorative pieces (stars, stripes, rings, etc.)
Put the vegetable cuts around the salad.
Cut the meat jelly into cubes.
Sprinkle the salad with meat jelly cubes and pickled berries, and serve.

“White Birch” Salad

Submitted by Nobility_Cuisine on Sat, 01/06/2007 - 09:41.

1 cup boiled chicken breast cut into medium cubes
1 green apple, peeled and thinly grated
3 boiled egg whites thinly grated
1 shallot onion, peeled, cut into half-rings, and fried for 2 minutes with vegetable oil
¼ lb grated cheese
Mayonnaise and greens on taste


Put a layer of fried onions in a salad bowl, sprinkle with mayo.
Put a boiled chicken meat layer over it, sprinkle with mayo.
Put the next layer of grated egg whites, cover with mayo.
Put the next layer of grated apple.
Put the next layer of grated cheese over it, cover with mayo.
Decorate with greens, let sit for 1 hour at room temperature, or for up to 12 hours in a refrigerator, and serve.

Beef in aspic

Submitted by Russian_Cuisine on Sun, 12/31/2006 - 01:02.

1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on taste


Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.