Green Adjica

Submitted by Nobility_Cuisine on Sat, 12/01/2012 - 09:38.


1 lb (450 g) green sweet pepper
1 lb (450 h) green hot pepper
½ lb (230 g) dill greens
½ lb (230 g) parsley greens
½ lb (230 g) cilantro greens
1/3 lb (150 g) celery
3 garlic cloves
1 tbsp ground coriander
Salt and vinegar on your taste


Remove the stalks and seeds from the peppers.

Grate the peppers, greens, and garlic together.

Repeat if you like for a more even consistency.

Add the spices and vinegar, stir well.

Put in jars, cover with lids, and keep in a refrigerator, or in another cold place.

Cold Prepared Tomato Adjica

Submitted by Nobility_Cuisine on Sat, 11/10/2012 - 16:19.


6 lb tomatoes
2 lb sweet red peppers
1 lb peeled garlic
1/3 lb hot red peppers
1/2 cup salt
3 tbsp sugar
0.5 cup mixed spices: ground coriander, ground dill seeds, Khmeli-suneli


Peel and grate all the vegetables, and mix well.

Add the salt and sugar, then let sit overnight in a refrigerator.

Then, drain the extra liquid (juices), place in glass cans, and cover with lids.

Keep in a refrigerator.

Use as a salsa.

Note: This is a famous Russian Caucasian spice mix good as a dip for all meat and seafood dishes.

Stuffed Red Sweet Pepper Halves

Submitted by Russian_Cuisine on Sat, 10/27/2012 - 13:17.

1 lb ground meat
3 large red sweet peppers
6 large dried black prunes, pitted
1 tbsp tomato sauce or salsa
6 cheese slices
Chop the prunes.

Mix the ground meat, chopped prunes, tomato sauce, and salt.

Stir-fry the mix on low-medium heating for about 20-25 minutes, or until the meat is ready (turns gray colored).

Cut the peppers in halves lengthwise, remove the stalk and seeds.

Pre-heat an oven to 370-390 F.

Stuff each half of a pepper with the prepared meat.

Cover with cheese slices.

Sprinkle a baking sheet with 1 tbsp vegetable oil.

Place them on the baking sheet, and bake for about 10-15 minutes, or until the cheese melts.

Serve hot with a rye bread.


Submitted by Russian_Cuisine on Sat, 10/20/2012 - 14:20.


2 lb sweet red peppers
0.5 lb hot red peppers
1 lb peeled garlic
3/4 cup thinly ground salt
0.5 cup mix of spices: ground coriander, dill seeds, khmeli-suneli


Peel the peppers: remove stalks and seeds.

Grate them 3 times with the peeled garlic cloves.

Grate the dill and coriander seeds thinly.

Stir all ingredients but salt together, and mix until you get an even consistency.

Then, add the salt and stir-in evenly.


This is a famous Russian Caucasian vegetables-and-spices mix good as a dip for all meat dishes.

There are variations with tomatoes very popular too.

Home-Made Plain Greek Yogurt

Submitted by Russian_Cuisine on Sat, 10/06/2012 - 17:58.

1/4 gallon (1 L) milk
5.5 oz (150 ml)  plain yogurt (Activia, Greek, or some other live bacteria)
Pre-heat the milk to 104 F (40 C).

Put the yogurt in a thermos, stir with 1 cup of warm milk thoroughly, then pour all of the milk in the thermos,
and stir well.

Cover, and let sit for about 6 – 8 hours.

Uncover, and let cool to room temperature, and then cool in a refrigerator.

Note: Do not shake while cooling!

Then, cover the colander with 3 layers of gauze, or with a tight, clean fabric.

Pour into a colander.

Let it drip for about 3 – 5 hours into a deep dish.

Note: Use the whey (be about 16 fl oz) for cooking, drinking, or for creating cosmetics.

Stir the thick fresh Greek yogurt to an even consistency.

Eat it, or use it for cooking, or place it in a refrigerator under a lid.

You can use 5.5 oz fresh yogurt for creating the next yogurt serving.

Super-fast Salt Cucumbers

Submitted by Russian_Cuisine on Sat, 09/01/2012 - 16:31.


1-1.5 lb pickles or small cucumbers
1-3 garlic clove
1/2 - 2/3 tbsp fine ground salt
3-5 dill stalks


Wash the cucumbers, remove the tips, and cut lengthwise into 2 or 4 parts, then put them into a deep dish.

Cut the garlic cloves into thin slices, cut the dill stalks into small-to-medium parts, add to the cucumber.

Pour the salt on top, and stir well by hand to mix the salt and garlic evenly between the cucumber parts.

Then put everything in the dish into a plastic bag, press it to remove the air, and roll the end tightly,

Let sit for about 1 hour at room temperature.

Then, the cucumbers are ready to serve.


You can keep the leftovers in a refrigerator, or in a can with a lid.

You can add the vegetable oil-vinegar-sugar mix on your taste, this would provide a different flavor.

Jar Pickled Deli Tomatoes

Submitted by Russian_Cuisine on Sat, 08/04/2012 - 15:48.


24 oz (650 – 700 g) tomatoes
2 tbsp 9% vinegar
2 tsp salt
5 tsp sugar
3 dill stalks for pickles
0.5 tsp mustard seeds
5 -7 black peppercorns
1 garlic clove
1 bay leaf

1 1L volume jar
1 lid


Wash the tomatoes, remove stalks if they are still in, and cut with a fork in a circle around the stalk spot.

Wash a can thoroughly, drain.

Put the chopped garlic clove, 1-2 dill stalks, mustard seeds, peppercorns, and bay leaf into the jar.

Put the tomatoes into the jar, and cover with the dill stalks.

Bring 1 L water to boil in a sauce-pan.

Pour the boiling water into the jar, and let sit for about 15 minutes.

Meanwhile, in another, small sauce-pan, bring some more water to boil and boil the lid in it.

Then, pour the water from the jar back into the larger sauce-pan, add the salt, sugar, and vinegar, and bring to boil.

Pour into the jar with the tomatoes, cover with a lid, and seal the lid tightly.

Set the can upside down, cover with a thick towel and let cool to room temperature.

Keep in a dark, cool place.

The winters in Russia are very long and cold, so there are a lot of methods to keep the vegetables and vitamins in the food during these seasons.

Brined vegetables in jars are one of these methods.

Varenets, a recipe from 1905

Submitted by Russian_Cuisine on Sat, 07/07/2012 - 14:24.


47 fl oz (1300 ml) whole milk
12 fl.oz (325 ml) heavy whipping cream
0.5 cup sour cream
1 tbsp sugar
1 egg yolk, fresh


Mix the milk and whipping cream, and pour it in a oven-safe dish.

Pre-heat an oven to 390-400 F (200 C).

Boil the milk-cream mix in the oven, stirring every 10 minutes, until the volume decreases by a third

Cool to lukewarm temperature.

Whip the sour cream, sugar, and egg yolk to an even consistency.

Pour in the milk-cream mix, and whip together to an almost even consistency.

Pour into portion-sized jars with lids, cover with lids (just put them on, so a bit of air can pass), and put into warm (100 F, or 40 C) oven, or in a yogurt-maker.

Let sit warm for about 3.5 hour, then take the cans out and seal the lids.

Put in a refrigerator for 1 hour, and the varenets is ready.

You can keep them in a refrigerator for up to a week.

It should be a very thick and tasty dairy product.

Fish in aspic

Submitted by Russian_Cuisine on Sat, 04/07/2012 - 15:45.


1-2 lb fish heads and bones
1-2 lb fish, whole or fillets
1 medium carrot
1 medium onion
0.5 lb parsley root
1 hard-boiled egg
10 peppercorns
5-7 bay leaves
Lemon, olives, garlic,sliced, for decorations

Put the fish heads, bones and fins into a clean fabric or gauze bag, then close it tightly.
Pour cold water of equal weight to the bag of fish parts into a sauce-pan. Do not remove fish scales!

If you boil a whole fish, pour 7 parts water per 10 parts fish by weight.

Peel 1 onion and 1 carrot, and put it in the sauce-pan.
Put the parsley, peppers and bay leaves into the sauce-pan.

Bring to boil with very low heating, and cook on very low heating for about 1.5 – 2 hours.

If a drop of the fish broth turns hard, the broth is ready.

Do not turn the heating off!

Take out the onion, carrot and parsley root.

Cut the carrot and parsley into circles, throw the onions away. Throw the heads, fins, and bones from the bag away.

Boil the fish in the same broth to readiness, add water if necessary.

You can use fish fillets, or a whole fish (just remove the innards and black membranes).
If you cook a whole fish, boil it with the broth in a special saucepan for fish, or in a tight fabric bag, so it keeps the fish shape.

Sift the broth.

Then, place the whole fish or fish pieces in a deep serving dish, place carrot pieces on top like scales, pour the broth carefully into the dish, decorate, and put in a refrigerator to let harden.


You can make a layered aspic: pour a small volume of the broth in, let cool, put the carrot pieces on top, and pour the next broth portion.

Let cool, and put hard-boiled egg pieces on top, then pour the next portion of the broth.

Let cool, and place some thin lemon slices on top, then pour the next portion of the broth.

Let cool, and place some black olive slices, some parsley leaves, small pieces of vegetables, and some thin garlic slices.
Let to cool for about 3 hours.

This is a very festive dish, so you can decorate it as you like.

You can decorate it after cooling with ground egg whites, greens, lemon thin pieces, caviar, and so on.

Note that garlic is not appropriate for every fish, only for fish with a strong smell like pike.

You can make seafood in aspic using a strong fish broth.

Zuccini Cake

Submitted by Russian_Cuisine on Sat, 03/10/2012 - 15:52.


2 lb zucchini
2 eggs
Salt, pepper, spices on your taste
1 garlic clove
2/3 cup flour
3 tbsp mayonnaise


3.5 oz (100 g) ground cheese
3 tbsp mayonnaise


Cherry tomatoes, black and green olives, eggs, fresh cucumber slices


Grate the zucchini on a large grater, add the flour, eggs, pressed garlic, and mayonnaise.

Whip for about 3 minutes.

Cook 5 crepes on a non-stick skillet.

Sprinkle every crepe with the mayonnaise and ground cheese, then cover with the next crepe.

Decorate, slice, and serve.