Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.
2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste
Shred a cucumber.
Chop dills, onions, and eggs.
Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.
Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.
You may use only the kvas, or the kefir, or the mixture of them.
Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.
1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste
Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.
Grate mushrooms, and stir-fry with the vegetable oil leftovers.
Grate (or crush) the 1 baked sheet, and set aside.
Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.
Cover with the next baked sheet, and repeat until you run out of ingredients.
Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.
Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.
Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.
1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste
Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.
Let to sit.
Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.
Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.
Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.
Pre-heat a skillet with a lard on a medium-high heating.
Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).
Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.
Simmer until a readiness, and serve with boiled vegetables on your taste.
Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.
Ingredients for 4:
1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste
Ingredients for dressing:
Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper
Peel onions, slice onto thin half-rings, and put in a bowl.
Pour a boiling water on top, let to sit for 1 minute, and let to drip off.
Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.
Cut an apple into1/2”-size cubes (remove seeds, of course).
Chop greens (spring onion, parsley, etc. - on your taste.
Put the apples, herring's pieces, and onions into a salad bowl, and stir.
To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.
Try, and add more ingredients if necessary.
Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.
Then, decorate with chopped greens, and serve.
Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.
2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)
Boil carrots and beets separately, until a readiness.
Meanwhile, peel herrings, take fillets, and cut into small cubes.
Place them into a large bowl, and set aside.
Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.
Let to sit 1 minute, and dry out the onions.
Put onions into the bowl with the herrings, and stir well.
Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.
Stir well, add a dressing, and stir one more time.
Set into a refrigerator for 2 hours, then decorate and serve.
For decoration, use chopped greens, corns, decorative carrot cuts, etc.
Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.
Ingredients for broth:
¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste
¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes
First, make a broth.
Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.
Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.
Wash a salmon, cut into medium cubes, and put into the boiling water.
Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.
Take out the salmon pieces, put into a bowl, cover, and set aside.
Strain the broth into another sauce-pan, and set aside.
Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.
Bring to boil, and boil for 2 minutes.
Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.
Shred the cucumbers, dills, radish, and spring onions.
Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.
To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.
Pour a kvas, put an ice cube, and serve.
Continue by portions.
Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.
1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste
Cut brined pickles and tomatoes into small cubes, and let to drip.
Cut potatoes and chicken fillets into medium cubes.
Shred eggs and fresh cucumbers.
Cover a salad bowl with salad leaves.
Stir all other ingredients, and put on top.
Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.
17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)
Wait until a sour cream warms to a room temperature.
Whip a sugar and the sour cream together.
Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.
Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.
Whip the sour cream and gelatin together, and pour on top of the fruits.
Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.
Grate a chocolate over dish (or dishes), and serve.
Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.
2 medium herring
1 cup (250 mL) boiled and chilled water
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn
Peel a fish, and cut into medium slices.
Dissolve a salt and a sugar in a water.
Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.
Cover the can, shake, and place in a refrigerator for 36 – 48 hours.
To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.
Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.
11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
3-4 tbsp flour
2-3 tbsp sour cream
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste
Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.
Stir all ingredients but a vegetable oil.
Pre-heat a skillet with the vegetable oil, turn a heating to medium.
Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.
Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.