Cabbage-Apple-Honey Salad

Submitted by Nobility_Cuisine on Sat, 05/13/2017 - 18:05.


3/4 young cabbage head
2 medium apple
2-3 tbsp honey
2 tbsp apple vinegar
4 tbsp vegetable oil
Salt and ground black pepper on your taste


Shred a cabbage (without a core) thinly.

Sprinkle with a salt.

Peel 2 apples, cut into strips.

Blend a honey, an apple vinegar, a vegetable oil, salt, and a pepper.

Stir the apples and the cabbage, pour a dressing on top, and stir well.

Let to sit for about 20-30 minutes.

Green Peas Salad

Submitted by Russian_Cuisine on Sat, 05/13/2017 - 17:56.


8.7 oz (250 g) canned green pea
1 large tomato
2 medium onion
1 tsp lemon juice
2 tbsp vegetable oil
Salt and sugar on your taste


Peel onions, and slice into half-rounds.

Slice tomatoes into medium pieces.

Sprinkle the onions with a sugar, and press by hands.

Stir all ingredients, and serve.

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.


2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste


Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Pearl Kasha with Chicken

Submitted by Russian_Cuisine on Sun, 04/23/2017 - 14:17.


1.5 lb (700 g) chicken fillet
2 cop pearl grain
1 onion
4 medium carrot
½ tbsp sugar
1/3 tbsp salt
½ tsp mixed spices: ground cinnamon, ground clove, paprika, dry dill
1 bay leaf (optional)
2 tbsp vegetable oil (optional)

Equipment: Oven-safe pot with lid


Soak grains in a warm water.

Wash a meat, and cut into medium pieces.

Fry the meat without a vegetable oil in a large skillet, and put chicken meat into a pot.

Peel carrots and onions, wash, and cut into small cubes.

Stir-fry them in the same skillet, with or without adding an oil.

When a color of vegetables turns goldish, pour a sugar on top, and stir some times.

Then, put the vegetables into the pot.

Wash the grains, put them into the pot.

Wash a bay leaf, and put into the pot.

Pour 4 cup a boiling water into the pot, add a salt and spices, and stir well.

Cover pot with a lid, and place into a cold oven.

Heat the oven to 360 F (180 C), and cook a kasha for 1 ¼ hour.

Turn a heating off.

Take pot out, and try the kasha.

If necessary, put pot into oven until oven chills.

Serve immediately.

Mushroom Pate with Buckwheat

Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.


3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste


Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.

Peel and grate vegetables.

Slice mushrooms into thin slices.

Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.

Stir-fry until mushrooms and vegetables are ready, but not dry.

Do not overcook!

Let to chill to warm.

Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.


A pate may be more crunchy, or more creamy, depends on grinding time.

To make a taste more full, place it in a refrigerator for 2 hours, or more.

Serve with a rye bread.

Open Pie with Black Currant

Submitted by Russian_Cuisine on Sun, 04/16/2017 - 08:35.


For dough:

1.5 cup rye flour
8.7 oz (250 g) sour cream
1 egg
1 tbsp sugar
1/3 tsp baking soda
1/3 tsp salt

For stuffing:

Fresh or frozen berries, sugar, starch


Stir all dough ingredients in a large bowl.

You have to get a dough with a thick sour cream consistency.

Spread the dough in a baking dish evenly.

Shake berries with a sugar on your taste, and with 2-3 tbsp a starch.

Put berries on top of dough evenly.

Pre-heat an oven to 360 F (180 C), and bake a pie for about 50 minutes.

Meanwhile, make a black currant's Kisel:

Boil 1 L water, 1 cup black currants, and sugar on your taste for about 15-20 minutes.

Stir a starch with 2 tbsp water, and stir fast in a berries broth (stirring permanently).

Let to chill a little, and serve with the pie.

Old Moscow Salad

Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.


18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste


Boil a grouse fillet in a small amount of water until a readiness.

Slice the fillet and a tongue into thin squares.

Cut all cucumbers and eggs into small cubes.

Make a bean puree, and stir with a broth and a salt.

Stir all ingredients together, let to sit for 10 minutes, and serve..

Beef Kalya

Submitted by Russian_Cuisine on Sun, 04/09/2017 - 09:31.


1.5 lb (700 g) boiled beef
½ G water
3.5 oz smoked meats
1 carrot
1 onion
3-4 gherkins
5.2 fl oz (150 mL) cucumber marinate
½ celery root, grated
5-6 potato
5.2 oz butter
2 bay leaf
2 tbsp vegetable oil
Greens on your taste
Salt and ground pepper on your taste


Boil a beef in a large sauce-pan, to get a clear broth.

Cut the beef into medium cubes, and stir-fry with a butter.

Wash vegetables, peel, and chop them separately.
Stir-fry a carrot, a celery root, and onions with a vegetable oil.

Cut smoked meats into thin strips.

Bring the broth to boil, put the potatoes, and boil for about 10 minutes.

Then, put all other ingredients into the sauce-pan, and boil for about 20 minutes on a low heating.

Serve with a sour cream and fresh chopped greens on your taste.

Yogurt's Spread

Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.


1 lb plain natural yogurt
1-2 gherkin
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil


Take a piece of a cheese cloth fabric, fold it twice, and cover a small colander with the fabric.

Stir a yogurt and a salt, and put into the colander.

Insert colander into a cup, or into a small sauce-pan, cover with a paper, and place in a fridge for 3 days.

Grate gherkins, and let to drip.

Grate peppers.

Stir all ingredients well.

A spread is ready.


You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).

Baked Cheese Pancakes

Submitted by Russian_Cuisine on Sun, 04/02/2017 - 09:33.

Ingredients for 16:

18 oz (500 g) farmer's cheese
2 egg
5 tbsp sugar
Pinch of salt
3.5 oz (100 g) cream of wheat
1 tsp baking powder


Pre-heat an oven to 370 F (180 C).

Put a farmer's cheese into a bowl, add eggs, a salt, and a sugar, and stir well.

Stir a cream of wheat and a baking powder, and add by portions to the cheese mix, continuing to stir.

When a dough is ready, roll into a cylinder shape.

Slice into 16 pieces, and roll every piece with a flour.

Place them on a baking sheet, sprinkle with a sour cream, and bake for about 20-25 minutes.

Serve with a sour cream, preserves, or with fresh berries.