Baked Draniki

Submitted by Nobility_Cuisine on Sun, 10/15/2017 - 09:08.


3 Kg (105 oz) peeled potato
1 large onion, thinly chopped
2 egg
1-2 cup flour
1/2 tsp salt
2 tbsp dried porcini, thinly ground
1 cup fried onion
Vegetable oil for frying
Sour cream


Grate potatoes into a colander, and let a juice to drip into a bowl.

Put the potatoes, chopped onion, eggs, and a salt into a mixing bowl, and stir well.

Add flour, continuing a stirring, until the mixture resembles a batter.

Fry thin pancakes with a vegetable oil.

Put the pancakes into a ceramic pot (or into several portion pots) with a lid.

Make a sauce:
blend a sour cream, ground porcini, and fried onions together, and pour over pancakes
to fill the pot.

Cover the pot (or the pots) with lid.

Bake in a pre-heated to 300 F (150 C) oven for about 20 minutes.

Serve pots on heat-safe mat.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 10/15/2017 - 08:43.


4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste


Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.

Carrot-Apple Zapekanka

Submitted by Nobility_Cuisine on Sat, 10/07/2017 - 11:20.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk


Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/07/2017 - 11:15.


1.5 lb (600-700 g) fresh pumpkin
1 cup raisins
1.8 oz (50 g) butter
3.5 oz (100 g) honey


Peel a pumpkin, remove skins, seeds, and hard parts.

Cut the pumpkin into small cubes.

Wash raisins.

In a bowl, stir pumpkin, a liquid honey, and the raisins together, and let to sit for about 30 minutes.

Rub inner sides and bottoms of small pots with a butter.

Put equal portions of the pumpkin-honey-raisins mix into the pots.

Pour equal portions of a whipping cream into pots.

Pre-heat an oven up to 360 F (180 C), and place pots into the oven for 1 hour.

When pumpkin is soft, a dish is ready to serve.

Puff Pastry with Black Currant

Submitted by Nobility_Cuisine on Thu, 09/28/2017 - 03:39.


0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour


Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Eggplant Salad

Submitted by Russian_Cuisine on Thu, 09/28/2017 - 03:33.


4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers


Cut the eggplants alongside into 4 parts.

Pour 0.5 G water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and sweet peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.


5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk


Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Soup-Puree with Vegetables and Rice

Submitted by Russian_Cuisine on Sun, 09/17/2017 - 14:52.


1 oz (~30 g) rice
3.5 oz (100 g) potato
1 medium carrot
7 fl oz (200 mL) milk
1 tbsp butter
1 egg yolk


Peel, wash, and boil vegetables.

Boil a rice with 1.5 cup a water until a readiness, then blend it into puree, together with the rice broth.

Make puree from vegetables in a medium sauce-pan, add the rice puree, and stir well.

Bring a milk into a boiling, and pour into the sauce-pan.

Stir well all together, and bring to boil over a low heating.

Put an egg yolk and a butter into a soup, and stir thoroughly.

Serve with croutons.

Chicken and Celery Salad

Submitted by Nobility_Cuisine on Sat, 09/09/2017 - 20:26.


7 oz (200 g) boiled chicken breast
2 oz (70 g) fresh mushrooms
5.7 oz (150 g) peeled celery root
1 oz gherkin
Salt, pepper, mustard, and mayonnaise on your taste


Boil mushrooms in a small amount of water, let to chill, and chop.

Cut all hard ingredients as you like.

Blend a mustard, a mayonnaise, a salt, and a pepper.

Mix all ingredients together well, and serve.

Pelmeni with Fish and Mushrooms

Submitted by Russian_Cuisine on Sat, 09/09/2017 - 20:18.


Pelmeni is one of most popular and most ancient Russian dishes.
As everything can be wrapped in pie, as everything can be wrapped in pelmeni.


17.6 oz (500 g) all-purpose flour
2 egg
7 fl.oz (200 mL) warm milk
3 tbsp vegetable oil
5.2 oz (150 g) canned salmon
3.5 oz (100 g) fresh mushrooms3.5 oz (100 g) ground cheese
1 tbsp chopped greens (dill, parsley, etc.)
2 tbsp dried greens, ground
Salt on your taste


Sift a flour, whip eggs, and stir the flour, the eggs, a warm milk, a pinch of salt, and 1 tbsp vegetable oil together.

Set aside for 30 minutes.

Chop mushrooms thinly, and stir-fry with 2 tbsp vegetable oil for 3 minutes.

Press a fish using fork into very small pieces, and stir the mushrooms, fish, dried greens, a ground cheese, and a salt thoroughly.

Roll a dough very thin, and cut rounds using a glass.

Put equal portions of a fish-mushroom-cheese stuffing in center of each round.

Tie the edges, to get semi-rounds - pelmeni.

Bring salted water to boil, and put pelmeni into the water.

Boil for about 7 minutes.

Sprinkle with fresh chopped greens when you serve.


You may serve pelmeni with a broth, or without it, with a sour cream, a mayonnaise, a tomato sauces, a vinegar, a ground cheese, etc.

There are hundreds recipes of pelmeni, and tens of pelmeni's dough recipes.

Pelmeni was and is one of most important Russian dishes.