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.

Zucchini (squash) cake

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

4 lb zucchini
3 eggs
1 cup pancake flour
0.5 tsp baking soda
Garlic, salt, pepper on taste
0.5 bunch Italian parsley
0.5 bunch dill
0.5 lb mayonnaise


Peel and grate zucchini and garlic, add flour, salt, pepper, and baking soda, and make dough.
Cook like usual blinis (look at blinis recipe). Cut dill and parsley.
Put the first blin on a flat plate, smear with mayonnaise, and sprinkle with greens, and then cover with a next blin.
Continue until the blinis run out.
Press slightly, smear upper blin with mayonnaise, decorate with greens, and (optionally) tomatoes.
Cut like a usual cake, and serve.

You can make this kind of cake with other grated vegetables.

Okroshka with meat

Submitted by Russian_Cuisine on Sat, 08/19/2006 - 09:41.
Okroshka is an extremely popular cold soup for hot summer days.
Its base is "kvass" – a national Russian non-alcoholic drink.
Every housewife has her own recipe of kvass, and there are some patented kvass recipes.


0.5 lb boiled beef, or 0.5 lb boiled veal, or 0.5 lb ham
0.5 lb boiled and peeled potatoes
1.5 l kvass (about 0.5 G)
2 hard-boiled eggs
1 tsp mustard (optional)
1 tsp sugar
2 medium cucumbers
1 bunch green onion
1 bunch dill
Horseradish, salt on taste
1 tbsp sour cream for every serving


Blend egg yolks with mustard, sugar, salt, and horseradish, and mix with 0.5 cup kvass.
Pour this mix in a large and deep bowl.
Cut meat, potatoes, cucumbers, green onions, and egg whites into small pieces. The soup's name, "Okroshka" is from the Russian word meaning, "to chop".
Put these ingredients into the bowl, pour 2 cups of kvass over it, and mix very well.
Then, cover the bowl with a lid, and place the bowl into a refrigerator for 2-3 hours.

Before serving, add the remainder of kvass to the bowl, and mix.
To serve, put 1 tbsp of sour cream, sprinkle with 1 tbsp of dill cuts, and pour soup in a serving plate, then mix in the serving plate.

Fish-and-rice a la Portugal

Submitted by Nobility_Cuisine on Sat, 08/19/2006 - 09:40.
The father of famous gourmet count Stroganoff (did you try beef a la Stroganoff?) was a Russian ambassador in several countries including Portugal, and a famous gourmet too. He collected recipes in countries he worked from, and returning to Russia, he studied chief cook, as they represented these new dishes as an evaluation of nobilities. Finding and trying out new gourmet recipes was one of the nobilities' leisure in 17th - 19th centuries.
One of the main ingredients of Portugal cuisine was a salt cod "backalau", and 365 recipes of its production exist.
Dried fish was a main food of Portugal seamen in Great Geographical Discoveries.
Same for Russian cuisine: salt fish was usual food of travelers in the Russian huge spaces.

The variety of dishes with salted and smoked cod allows for choosing recipes for workdays and holidays.
For example, simplest, but tasty dish is a potato-cod salad:
Mix cut boiled potatoes and cut salted (or smoked) cod 1:1, add cut green onions and mayonnaise, mix, and eat.
This dish was popular everywhere in Russia where salt fish was sold.

Senior count Stroganoff delivered some famous domestic recipes from Portugal, like:

Fish-and-rice a la Portugal


1.5 lb fish fillets
4 tbsp vegetable oil
2 medium onions
1 garlic clove
1 small parsley bunch
1.25 lb tomatoes
1 cup rice
0.25 cup white wine
1 tsp salt
Pepper, marjoram (oregano), thyme on taste


Boil rice in salt water until readiness.
Cut onions into small cubes, fry in vegetable oil on a skillet.
Put grated garlic, cut parsley, and cut tomatoes on the skillet, and simmer under a lid for about 10 minutes. Drain rice, add mix from the skillet and white wine to the rice, and mix well.
Then, add salt, pepper, and spices to rice, mix well, and put on the skillet in an even layer.

Cut fish fillets into medium cubes, put them over the rice in the skillet, and simmer under a lid for about 20 minutes, or until fish is ready.
Serve hot.

Fish "Miller"

Submitted by Nobility_Cuisine on Sat, 08/12/2006 - 10:08.
Ingredients for 1:

0.5 lb fish fillet
0.5 lb small young potatoes
1 tbsp white wine
1 tbsp fish broth
1 tbsp butter
1 tbsp lemon juice
Parsley green, salt on your taste


Boil fish fillet in salt water for 10 minutes.
Boil potatoes until ready.
Place the fish and potatoes on a serving plate.
Melt 0.5 tbsp butter, add parsley greens, lemon juice, white wine, fish broth, and mix well.
Pour sauce over fish and potatoes, sprinkle with grated cold butter, and serve.