Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.


36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil


Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.

Quick Vegetable Ragout

Submitted by Russian_Cuisine on Sat, 08/08/2015 - 16:53.


1 medium zuссini
2-3 medium eggplant
2 large carrot
1 large onion
1 garlic clove
Salt, ground pepper, vegetable oil on your taste


Peel the carrots, onions, and zuccinies, remove the eggplant's ends.

Remove the zuccini's seeds if necessary.

Wash all vegetables, and cut into medium-size cubes.

Stir-fry vegetables separately, with the vegetable oil, and put into a sauce-pan.

Cover the sauce-pan with a lid, and simmer vegetables until ready, with a medium-low heating.

Stir when necessary to avoid burning.

Press the garlic clove.

In the end, sprinkle vegetables with the salt, pepper, and pressed garlic, stir well, and remove from the heating.

Let to sit under the lid for about 10 minutes, and serve.


This is a standalone dish, or you may serve it with a boiled potato, or as a garnish to a meat.

Home-Made Headcheese

Submitted by Russian_Cuisine on Sat, 05/23/2015 - 23:37.


1 pork knuckle
3 chicken breast
2 garlic head
5 bay leaf
Salt and black pepper on your taste


Pour 1/2 G (2 L) water into a large sauce-pan, put the knuckle, and bring to boil.

Remove a foam when necessary.

Boil under a lid for about 3 hours on a low heating.

After 2 hours, add the chicken breasts and bay leaves into the sauce-pan.

When ready, remove pork bones, and chop all meats.

Put meats into a deep dish, sprinkle with a pressed garlic, salt, and pepper, and stir well.

Then, press meat with a weight.

Or, put meat in a plastic bag, roll it tightly, place the bag between two cutting boards, and put the weight on top.

Place it in a refrigerator overnight.

Then, slice and serve, or roll a headcheese with a foil, and keep in the refrigerator.

Mushroom's Fricassee

Submitted by Nobility_Cuisine on Sun, 03/08/2015 - 11:14.


28 oz (800 g) mixed mushrooms, fresh or frozen
1 large onion
2.2 oz (60 g) butter
1 lemon
1 bunch of parsley, chopped
2 fresh egg yolks
Salt and pepper on your taste


Clean the mushrooms if necessary.

Cut into medium pieces.

Peel and chop the onion, and stir-fry with the butter in a large sauce-pan for about 3 minutes.

Add mushrooms, and cook for 3 minutes more over a low heating, stirring some times, then season with the salt and pepper, and continue cooking for 20 more minutes.

Press the lemon juice, and whip the egg yolks and juice together.

Pour the juice-egg yolk mixture over mushrooms, stir well, and remove from heating.

Sprinkle with the chopped parsley, and serve.


This dish can be standalone one, or a part of a complex garnish.

Quick-marinated Cauliflower

Submitted by Russian_Cuisine on Sun, 02/22/2015 - 11:30.


17.5 oz (500 g) cauliflower
17.5 fl oz (500 ml) water
3.5 fl oz (100 ml) 9% vinegar
5.2 oz (150 ml) vegetable oil
2 tsp sugar
2 tsp salt
Garlic, peppercorns, bay leaves on your taste


Disassemble the cauliflower into medium florets.

Bring 1 L (1/4 G) to boil, and boil the florets for about 5 minutes.

Put florets into a colander, wash with a cold water, and let to drip and to cool.

Put the peeled garlic cloves, sugar, peppercorns, bay leaves, sugar, and salt into a sauce-pan for a brine.

Pour the 17.5 oz water, vinegar, and vegetable oil into the sauce-pan.

Bring to boil stirring some times.

Pour a ready brine into a dish with florets, stir carefully.

Let to cool, and marinated cauliflower is ready.

Keep it in a glass dish with a lid, in a refrigerator.

Сoquilles Saint-Jacques on Potatoes with Truffle oil

Submitted by Nobility_Cuisine on Sat, 01/17/2015 - 19:08.


6-8 coquille Saint-Jacques
2-3 large potato
3 tbsp ground hard cheese
1 tsp lemon peel
1 tbsp vegetable oil
1 tsp truffle oil
1 tbsp butter
15 g green salad leaves
6-8 cherry tomato
1 shallot onion
1 stalk thyme
Salt and pepper on your taste


Boil (or microwave) the potatoes, and make potato puree with the butter, ground cheese, and chopped lemon peels.

Put the potato puree on an oven-safe serving dish, and broil on a medium heating for about 1 minute.

Sprinkle the coquilles Saint-Jacques with salt and pepper.

Pre-heat the vegetable oil with the thyme, and fry coquilles Saint-Jacques on both sides.

Remove, and heat the salad leaves and cherry tomatoes in a same skillet for about 1 minute with a low heating.

Peel the onions, and slice into rounds.

Put coquilles Saint-Jacques over a potato bedding, place the salad leaves and cherry tomatoes on top.

Decorate with thyme and slightly fried onions, and pour the truffle oil on top.

Serve immediately.

Taramosalata a la Rus

Submitted by Nobility_Cuisine on Sat, 01/03/2015 - 19:03.

Originally, taramosalata is a spread with a smoked herring roe, and it is a national Greek dish.

But it was not traditional for Russia, to smoke the roe.
So, Russian-style taramosalata contains slightly different ingredients:


5.2 oz (150 g) any salted caviar
5.2 oz (150 g) white bread without crust
4 fl oz (120 ml) milk
5.2 oz (150 g) Ricotta cheese (or tvorog, rubbed through a sieve)
1.7 oz (50 g) vegetable oil
Juice of 1/2 lemon
1 tbsp beetroot juice


Soak the bread in the milk for 2 minutes, then squeeze, and stir bread with the roe.

Whip the cheese, and bread with roe together.

Continue whipping, adding the oil and lemon juice by drops, until getting an even and fluffy consistency.

Add the beetroot juice, and whip all together for about 2 minutes.


You may add spices on your taste.

You may keep this spread in a refrigerator up to 2 days if cover tightly dish with spread.

Stuffed Artichokes

Submitted by Nobility_Cuisine on Sun, 10/26/2014 - 11:47.

Ingredients for 4:

4 large, or 8 small artichokes
1 lemon
1 egg
1 onion
1 sausage
1 glass dry white wine
3 tbsp (20 g) dried mushrooms
1 bunch Italian parsley
1 bread slice
2 oz (50-60 g) chopped bacon
2.5-3 oz (80 g) chicken livers
1/2 cup chicken broth
2 tbsp butter
Salt and ground pepper on your taste


Soak the dried mushrooms in a lukewarm water for about 2 hours, then dry out, and chop thinly.

Clean and wash the artichokes, remove outer leaves.
Bring 1/4 G (1 L) water to boil, add the lemon juice, and put artichokes into the almost boiling water.

Blanch, until water comes back to boil, turn a heating off, and let to cool.

Remove artichoke's stalks, and scoop out their insides.

Chop the soft parts of stalks and insides thinly, and dry out.

Soak the bread slice with 2 tbsp water, then squeeze to dry.

Chop the bacon, sausages, parsley, chicken livers, onions, and bread.

Stir all chopped ingredients, add the egg yolk, salt, and pepper, and stir well.

Fill the artichokes with this mixture.

Rub a baking pan with the 1 tbsp butter, put stuffed artichokes there, sprinkle them with 1 tbsp warmed butter, and sprinkle with the pepper.

Cover the dish with a lid, and bake for about 30 minutes in an oven, pre-heated to 340 F (170 C).

Then, pour the wine over artichokes, cover the lid, and bake for another 30 minutes.

Serve hot.

Pumpkin Casserole

Submitted by Nobility_Cuisine on Sun, 10/12/2014 - 09:14.

Ingredients for 8:

18 oz (500 g) pumpkin
4 oz (125 ml) milk
1 tbsp corn or potato starch
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground cardamom
Pinch of salt
4.5 oz (150 g) sugar
10 egg whites

For 8 baking dishes:
2 tbsp butter
2 tbsp light brown sugar


Bake the pumpkin in an oven, or in a microwave.

Pumpkin is ready when fork or the tip of a knife pierces the flesh easily, like butter.

Using a spoon, scrape off pumpkin flesh, and blend pumpkin to puree.

Rub the baking dishes with the better, and sprinkle evenly with the brown sugar.

Mix the milk, 1 tbsp sugar, spices, and starch, and heat.

Bring milk mixture to boil, and boil for about 2 minutes until thickens.

Then, put into a large dish, stir-in pumpkin puree, and cool.

Whip the egg whites to a strong foam, and continue whipping, adding sugar a spoonful.

Stir-in one third of whipped egg whites to pumpkin-milk mixture, then add egg whites leftover, and stir well.

Put mixture into baking dishes, and bake with a medium heating for 15 - 20 minutes, until a casserole gets golden color.

Take out, sprinkle tops with sugar, and serve immediately.

Pumpkin Preserve

Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.


2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar


Wash the pumpkin and apples, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together pumpkin, apples, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until pumpkin’s and apple's pieces turn transparent, then pour in cans, and roll with lids.