Fish Balls-2

Submitted by Nobility_Cuisine on Sun, 03/05/2017 - 06:36.


1 can (8.7 oz, or 259 g) red fish in oil
1 medium potato, boiled
1 medium carrot, boiled
2 hard-boiled egg
3.5 oz (100 g) ground fat cheese
1 spring onion stalk
5 tbsp white sesame seeds
2 tbsp fat sour cream
1 tbsp soy sauce


Peel eggs and vegetables.

Wash green onions, and chop thinly (just green parts).

Take a fish from can, let to drip, and press, using a fork, into very small parts.

Peel eggs, and grate on a small grater.

Peel the vegetables, and grate on a large grater.

Stir all ingredients, except sesame seeds.

Stir-fry the sesame seeds, and place them on a board.

Shape balls from a fish-vegetables mixture, roll in the sesame seeds, and put on a flat dish.

Serve as an appetizer.

Vegetable Jerks

Submitted by Russian_Cuisine on Sun, 03/05/2017 - 06:30.


2 lb fresh carrot


Wash and peel carrots.

Then, boil in a steamer, or over a water bath for 40 minutes.

When the carrots are easy to cut, cut then in 3 parts each.

Put carrots in a fruit dryer, or just on an oven-tray in a warm oven, for some hours.

When carrot jerks are ready, take them out, and eat as candies.


You may to make jerks more or less soft, on your taste.

You may use another vegetables, like beetroots, turnips, pumpkins.

Nut Salad

Submitted by Nobility_Cuisine on Sun, 02/26/2017 - 12:47.

Ingredients for 8:

17.5 oz (500 g) boiled beef fillet
4 hard-boiled egg
5 medium gherkin
3-4 garlic clove
1 cup peeled, crashed walnut
White sauce and spices on your taste


Grate gherkins, and let a juice to drip.

Chop a beef thinly.

Press a garlic, add to the ground gherkins, and stir.

Grate eggs.

Stir-fry walnuts in a dry skillet for 1 minute.

Make a salad by layers:

the beef, a white sauce (and spices, optionally), a gherkin-garlic mix, white sauce, eggs, white sauce, ground walnuts.

Let a salad to sit for 2 hours in a fridge, and serve.

Pea Pudding

Submitted by Russian_Cuisine on Sun, 02/26/2017 - 12:39.


1 cup any dry pea
2 cup water
1 onion
3 tbsp vegetable oil
Salt on your taste


Wash peas some times, and put into a sauce-pan.

Pour a water on top, and let to sit for 4-5 hours (or overnight) in a cold place.

Boil peas for about 2 hours on a low heating under a lid.

Blend to an even condition, add a salt, and blend for 1 more minute.

Pour a pudding into cups and let to chill in a fridge overnight.

Peel an onion, chop, and stir-fry with a vegetable oil.

Shake the pudding off the cups, and sprinkle with the hot fried onion.

Serve immediately.


You can make a pudding from oats, or from many other grains.

Chicken-Mushroom Salad

Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.


11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil


Chop a chicken fillet thinly.

Pre-heat 2 tbsp a vegetable oil to a boiling.

Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.

Stir fast, and set aside.

Peel an onion.

Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.

Let them to chill a little, and put into a salad bowl.

Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).

Put the carrots on top.

Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.

Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.

Fish Salad

Submitted by Russian_Cuisine on Sun, 02/19/2017 - 10:51.


1 can fish in own juices
1 medium onion
4 hard-boiled egg
Salt and pepper on your taste


Peel eggs and onions.

Dry out a fish.

Chop all ingredients together, blend well (add the juices if necessary).

Add a salt if necessary, stir well, and serve.


This is a standalone salad, but you may use it as add-on to boiled vegetables, or as a spread.

Beans a la Korea

Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.


14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt


Shred carrots into thin narrow strips using a special grater.

Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.

Heat oil n a frying pan until a light haze.

Then, pour the oil over the chopped vegetables.

Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.


Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.

Honey Cake – 2

Submitted by Russian_Cuisine on Sat, 02/11/2017 - 19:12.


11.5 oz (300 g) honey
5.7 oz (150 g_ ground nuts
½ cup sugar
2 oz (50-60 g) butter, or margarine
17.5 oz (500 g flour
1 tsp baking powder
¼ cup strong black tea
1 egg

For cream:

1 cup sour cream
½ cup sugar


Whip an egg and ½ cup sugar together.

Melt a honey and a butter together in a microwave, or in a water bath.

Add the whipped egg into a bowl with a honey-butter mixture, then add a tea, and whip all together one more time.

Stir a flour and a baking powder, and add them to the egg-honey-butter mixture tablespoonfully, continuing blending.

Sprinkle a half of ground nuts on a bottom of a baking dish, then pour a dough, and then sprinkle the second half of ground nuts.

Bake 1.5-2 hours in a warm oven.

At the end, whip a sour cream and sugar, and pour on top of a cake.

Let to chill, slice, and serve.

Beetroot Stew with Sour Cream

Submitted by Nobility_Cuisine on Sat, 02/04/2017 - 17:26.


1 lb beet root
1 medium carrot
1 celery stalk
2 tbsp oil
1 tbsp flour
1 tsp vinegar
1 tsp sugar
Salt and bay leaves on your taste
1 cup sour cream


Peel vegetables, wash them, and shred.

Put the vegetables into a sauce-pan, add an oil, a vinegar, and a 1/3 cup water.

Stew under a lid on a low heating until a readiness (for about 45-60 minutes).

Stir to avoid a burning!

Then, add a flour, and stir well.

Add a sour cream, a salt, a sugar, bay leaves, and stir thoroughly.

Cook for 10 minutes more, and serve.

Cabbage Stew - 2

Submitted by Russian_Cuisine on Sat, 02/04/2017 - 17:17.


2 lb cabbage
2 medium onion
2 tbsp tomato paste
1 tbsp vinegar
1 tbsp sugar
1 tbsp flour
1/2 cup meat broth
Salt and black pepper on your taste
3 tbsp oil


Shred a cabbage thinly, and put into an enameled or glass sauce-pan.

Add 1 tbsp an oil, 1/2 cup a meat broth (or a water), cover the sauce-pan with a lid, and cook cabbage for about 40 minutes in a medium-to-low heating.

Meanwhile, peel and chop onions, and stir-fry with 1 tbsp the oil until a color of the onion turns gold.

Add fried onion, a tomato paste, a vinegar, a salt, a sugar, bay leaves, and peppercorns to the cabbage.

Stir well, and stew for 10 minutes together.

Stir-fry a flour and 1 tbsp oil until a nut aroma increases.

Then, add the fried flour to cabbage, stir well, and bring to boil.

Boil for 1 more minute stirring permanently, then turn the heating off, and serve cabbage.


This is a standalone dish, but it can be a garnish, and this is a basic recipe for many dishes with cabbage.