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.

Stuffed Pike

Submitted by Nobility_Cuisine on Sat, 09/09/2006 - 10:19.

Whole pike more than 4 lb weight
1 carrot
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise

For broth:
Celery root, dill, bay leaves, washed onion shells


It is a famous dish, but it requires a lot of work, more than stuffed chicken.
To make it, take a large fresh (the fresher the better, and its weight has to be more than 4 lbs) pike. Peel it, trying to keep its skin whole.
Remove the head, and take out the innards carefully. Put fish liver and fish caviar, if it is in the pike, in a separate small dish.
Grate 1 carrot together with fish liver, and mix with the caviar. Set aside.
Take the skin off altogether with fins and tail, trying hard to avoid damaging the skin.
If they happen, take needle and sew.
Remove all bones from fish meat. It takes a lot of time, but it’s worth it.
Soak white bread in whipping cream, and grate fish meat together with soaked bread and 1 piece of pork fat the size of 2-3 tbsp.
Knead dough by hand, and remove all the bones that you find.
Add grated liver with carrot to the dough, and knead.
Cut onions into small cubes, and fry in 1 tbsp vegetable oil until gold color.
Cool and add to the dough.
Then, add 2 egg yolks, salt, pepper, dried dill greens, and a pinch of grated nutmeg to the dough.
Knead it all together well.
Stuff fish skin with the dough, not too tight, and seal.
Boil fish head without gills (remove them with scissors) and fish bones in a wide saucepan, add celery root, dill, bay leaves, washed onion shells, and boil for about 25 minutes with medium heating.
Put stuffed pike in the saucepan (you can roll it a little), and boil for about 30 minutes.
Pre-heat oven to 390º F.
Put ready fish on a baking sheet, greased with butter, cover fish with a very thin layer of mayonnaise, and bake for about 10-12 minutes.
Serve hot or cold.

"Black Prince" – Chocolate Cake

Submitted by Nobility_Cuisine on Sat, 09/02/2006 - 10:48.

For dough:
1 cup all-purpose flour
1 cup sugar
Pinch of salt
2 tbsp cocoa
1 cup sour cream
1 egg
0.5 tsp baking soda
1 tbsp melted margarine or butter


Mix all ingredients, and make the dough.
Cover baking shape with baking paper, pour dough in the shape, place into an oven pre-heated to 375-390º F, bake for about 30-40 minutes depending on the oven.

For crème:

3 tbsp sugar
3 tbsp cocoa
2 tbsp sour cream


Mix ingredients for crème in a small saucepan, melt them with low heating until boiling.
Then, add 2-3 tbsp butter, mix until the butter melts, and set aside.

Pour hot crème over the ready cake, let cool, and serve.
You may decorate it, as you like.

The advantage of this cake is that it is simple but delectable, and the ingredients for it are in every kitchen, you do not need to buy them separately.
You can divide this cake into upper and lower parts, and put a layer of fruit preserves between them, or use any cream and berries for this, or add crushed nuts and raisins into the dough.
Consider this cake a base for your art.

Fish in beer dough

Submitted by Russian_Cuisine on Sat, 09/02/2006 - 10:46.
Ingredients for 2:

1 lb fish fillets without skin and bones
2 eggs
½ cup beer
4 tbsp vegetable oil


Make dough from the breadcrumbs, beer, eggs, and salt.
Pre-heat a fryer or a deep skillet with 4 or more tbsp vegetable oil.
Cut fillets to medium-size pieces, dip every piece in dough a couple times.
Fry for about 4 minutes in a fryer, or 4 minutes per side in a skillet.
Drain on paper towels, and serve with your favorite garnish and dip.

Meringues with bananas

Submitted by Nobility_Cuisine on Sat, 08/26/2006 - 10:30.

1 banana
1-2 tbsp chocolate

For meringues:
1 egg white
1/3 cup sugar

For cream:
2 tbsp butter
2 tbsp sweet concentrated milk
1 tbsp any fruit preserves without seeds


To make meringues, whip cold egg white, and add sugar tablespoonful at a time; continue whipping, until thick consistency. Probably, to make a really thick mix, you will need to add 2-3 more tbsp sugar, or few drops of vinegar.
Put banana on baking paper; mark its shape with a pencil. Turn paper to other side, put on a baking sheet, and squeeze meringue mix with a confectionary bag onto the banana shape.
Pre-heat an oven to 80º- 90º C, and place the baking sheet with the meringue mix in the oven for 1.5 – 2 hours.
To make cream, whip 2 tbsp warm butter, concentrated sweet milk, and fruit preserves (you can add stabilizer for whipped cream, or 1 tbsp brandy).
Take out meringues from oven, and cool.
Put cream over the meringue, then put half of the banana over cream, and pour melted chocolate on.
Cool and serve.