Curd Cheese Crêpes

Submitted by Russian_Cuisine on Sat, 02/25/2012 - 16:25.


Russian name for crepes – bliny, for curd cheese – tvorog.
You can simplify this recipe for your convenience.

Ingredients for 4:

75 g (2/3 cups) fine flour
125 ml (4.5 fl oz, or 0,25 pt) milk
1-2 eggs
2 1/2 tbsp oil
1/2 lemon rind, grated
1/2 tsp vanilla sugar
Salt on your taste
2 tbsp oil or butter for greasing

For the curd cheese filling:

3 eggs
1/2 lemon rind, grated
200 g (7/8 cup) fat curd cheese
60 g (1/4 cup) butter
40 g (1/8 cup) icing sugar
1 tsp vanilla sugar
2 tsp vanilla custard powder
Salt on your taste
60 g (1/8 lb) raisins,soaked in hot water
50 g (1/4 cup) sugar

For the sauce:

125 ml (4.5 fl oz, or 0,25 pt) milk
125 ml (4.5 fl oz, or 0,25 pt) sour cream
2 eggs
30 g (1/8 cup) icing sugar
1 tsp vanilla sugar


For the crêpes, combine the flour with milk, eggs and oil and stir.

Add the lemon rind, vanilla sugar and a pinch of salt.

Gradually add the rest of the milk and keep stirring until the mixture becomes thin.
Let stand for 20 minutes. If necessary, thin the mixture with more milk.

Heat oil in a flat pan.
Pour out any residual fat (the pancakes should be fried in a very thin layer of oil).

Pour in some of the batter, making sure it is evenly spread.

Fry the crêpe becomes golden yellow on both sides.
Remove, and place on a plate.
Cover with foil. Make the rest of the crêpes in this way.

For the filling, beat the butter, icing sugar, vanilla sugar, custard powder, salt and lemon rind until fluffy.

Separate the egg whites and egg yolks.

Stir- in the egg yolks, and then the curd cheese.

Beat the egg whites with the sugar until stiff and fold together with the raisins into the curd cheese mixture.

Place the crêpes in a row so that they overlap and become one connected piece.

Spread over the curd cheese mixture and roll into one long roll.

Cut the roll into 10 pieces.

Grease a baking dish with butter.

Place the crêpes in the dish so that they are stacked on top of each other.

Bake in a preheated oven at 320 F (160 °C) for about 15 minutes.

For the sauce, combine all the ingredients and stir until the mixture is smooth.

Pour over the crêpes, and bake for another 15 minutes.
Serve immediately.

Duchesse Potatoes

Submitted by Nobility_Cuisine on Sat, 01/07/2012 - 18:50.


3/4 lb (300 g) large potatoes, same size
3 egg whites
2 oz (50 g) butter or margarine
Salt, ground pepper, ground nutmeg on your taste


Wash the potatoes, and bake in an oven pre-heated to 375-410 F (190-210 C) oven until readiness. Do not turn the oven heating off!


You can alternatively microwave the potatoes for about 10-14 minutes, until readiness.

Cut the potatoes into halves, and spoon them out of their skins.

Make a puree from the potatoes, and stir-in the egg yolks,butter, salt, pepper, and nutmeg.
Whip thoroughly.

Rub a baking sheet with butter or margarine, and shape any same-sized forms from the puree with a confectionary bag.


You can alternatively just fill any metallic shapes.

Bake until the surface of the puree turns light tan.

Serve hot on a flat dish covered with a green salad leaves.

Marinated Cabbage a la Caucasus

Submitted by Russian_Cuisine on Sat, 12/24/2011 - 16:34.


6 lb cabbage (or 1 large head), not shredded
1 medium (10-12 oz (300-350 g) beetroot
2 large carrots, or 0.8 lb carrots
1 garlic clove (about 1 oz, or 30 g), peeled

For marinade:

12 black peppercorns
6 peppercorns
8-9 tbsp (about 5 oz) salt
1 – 1.5 cup sugar, on taste
2 fl oz (50 g) 70% vinegar


Cut the cabbage head into 4 quarters starting at the stalk, then remove the cabbage stalk.

Cut each cabbage quarter into halves lengthwise, then across to create large cubes that you should then break apart into leaves.

Peel the beets and carrots, and shred them on a large shredder. Then stir them together.

Chop the garlic, and stir it in with the beets and carrots.

Get large jars, and place a layer of the beet-carrot-garlic mix followed by a layer of cabbage.

Then, press down (the top and bottom layers should be the beet-carrot-garlic mix).

Meanwhile, make the marinade.

Put the salt, sugar, all of the peppercorns, and bay leaves (optional) into a large glass or enameled saucepan.

Pour 3 L (3/4 gallon) water into the saucepan, and bring it to boil.

Turn the heating off, and let sit for about 10 minutes to cool a little.

Then, remove the bay leaves if you added them, pour in the vinegar, and stir.

Pour the hot prepared marinade into the jars.

Press a little so all the vegetables are covered by the marinade, cover with a lid, and let cool.

After that, place the jars into a refrigerator for at least 1 day (the longer the better).


This cabbage has a very beautiful color, and a very nice taste, not too sweet, and a little crunchy.

There are hundreds of variations of this dish: sometimes, celery or greens are added, or the beets are boiled and sliced, and the quantity of salt, pepper, and sugar varies.

Vinegar percent conversion chart: http://www.good-cook.ru/lib/faq/uksus.shtml

Red Cabbage with Apples and Currants

Submitted by Nobility_Cuisine on Sat, 12/17/2011 - 16:09.

1 small head of red cabbage
1 oz butter or margarine
1 large onion, sliced
1/2 tsp ground nutmeg
1 large apple, peeled, de-cored, and ground
4 tbsp red wine vinegar
2 tbsp brown sugar
2 tbsp black currant, or black currant jelly
1/2 tsp spice mix
Slice the cabbage into angel-hair style pieces.

Melt the butter in a deep saucepan, with medium heating.

Stir-fry the chopped onion until it turns mild but before it changes its color.

Stir in the spices, add the shredded cabbage and ground apple, and stir.

Dissolve the sugar in 3.5 fl oz (100 g) water.

Add the vinegar and sugary water into the saucepan, sprinkle with salt and ground pepper, and stir well.

Bring it to boil, then turn the heating to low, cover the saucepan with a lid, and simmer for about 1 hour, or until the cabbage turns mild and absorbs all the water.

Stir-in the currant jelly or currants, stir, and simmer for 1 minute more.

Serve hot as a standalone fast dish, or as part of a garnish to a meat dish.

Light Chicken Salad in Tartlets

Submitted by Nobility_Cuisine on Sat, 12/10/2011 - 17:08.

20 tartlet baskets (made puff pastry, phyllo dough, or “sand” dough)
1 large boiled chicken breast
2/3 lb fresh mushrooms
4 hardboiled eggs
0.5 lb ground cheese
1/3 lb sour cream or mayonnaise
1.5 tbsp vegetable oil
0.5 tsp salt
Slice the mushrooms thinly, and stir-fry them with vegetable oil and a pinch of salt.

Peel the eggs, separate the egg whites and egg yolks.

Grate the egg whites, and stir them in with the mushrooms.

Then, stir this mix with 1/3 of the sour cream or mayonnaise.

Slice the chicken lengthwise, thinly, and stir it in with the crumbled egg yolks using a fork (this is separate from the egg yolks and mushrooms).

Then, stir this mix with the remaining 2/3 of the sour cream or mayonnaise.

Per tartlet basket, place 1/20 of chicken mix, then 1/20 of mushroom mix, then sprinkle with 1/20 of ground cheese.

You can serve the tartlets immediately, or cover them with plastic wrap and keep them in a refrigerator for up to 6 hours.

Marinated Mushrooms

Submitted by Russian_Cuisine on Sat, 11/19/2011 - 16:34.


1 lb mushrooms

For marinade:
1 L (1/4 gal) water
2 tbsp sugar
4 tbsp salt
3 bay leaves
6 spicy peppercorns (allspice)
3 whole cloves
3 tbsp vinegar (or 6.5 fl.oz 9% vinegar, in which case use 3.5 fl.oz water less for the marinade)
Wash the mushrooms, peel, and slice them if they are large.

Place them in a large saucepan, pour 1 gal water in, and boil for about 5 minutes.

Drain and wash the mushrooms.

Place in a saucepan, stir with all the ingredients for marinade except for the vinegar.

Bring to boil, and boil for about 25 minutes.

Then, add the vinegar, and boil for 10 more minutes with low heating.

Put the mushrooms into clean jars, cover with marinade (hot from the saucepan), cover the jars with lids, and screw the lids on tight.

Flip the jars upside down, cover with a thick piece of fabric, and let cool.

Keep the jars in a cool dark place, and the opened jars in a refrigerator.
You can keep the canned marinated mushrooms for up to 6 months.


Submitted by Nobility_Cuisine on Sat, 11/12/2011 - 16:48.


1 lb pork meat with skin
1 L (1/4 gallon) water
13 tbsp salt
8 large yellow onions

Spice mix: pressed garlic, ground black pepper, ground bay leaves, and (optionally) ground coriander seeds, and ground juniper berries
Peel the onions, and wash the peels.

Put the salt, onion peels, and meat into the water, and bring it to boil.

There are two different boiling methods:

1.     Boil for about 20 minutes with medium heating, then turn the heating off.

2.     After the water starts boiling, turn the heating to minimal and keep the water temperature about 80-85 C (180 F), and heat for about 45 minutes.
Let the meat cool in the same liquid it was cooked in (overnight if possible).

Drain the meat.

Mix all the spices thoroughly, and rub the meat with the mix.

Wrap the meat in foil/baking paper/clean fabric tightly all around.

Put in a refrigerator for 12-24 hours.

Slice, and serve.


You can freeze the leftovers, the flavor isn't altered by the defrosting.

Note 2:

You can increase the meat quantity, as long as you increase the amounts of all other ingredients proportionally.

Sauerkraut a la Rus

Submitted by Russian_Cuisine on Sat, 10/29/2011 - 16:09.


1 lb shredded cabbage with carrots
1 L water
2 tbsp salt
3 tbsp sugar
5 bay leaves
5 black peppercorns


Bring water to boil, dissolve the salt and sugar in it, add the peppercorns and bay leaves, and turn the heating off.

Let cool to warm.

Pour over the cabbage, and stir well.

Let sit for about 2 hours.

Place the shredded cabbage and carrots into an enameled or glass dish or jar (preferable).

Let sit for about 2 – 3 days at room temperature.

The sauerkraut is ready.
Keep it in a refrigerator up to 1 month.

To serve, drain the sauerkraut portion, place in a serving dish, sprinkle with 1-2 tbsp vegetable oil, and stir.


Sauerkraut is one of the several ancient traditional Russian late autumn and winter dishes.

Its advantages include storing all of the cabbage and carrots vitamins.

Use it as an appetizer, part of a complex garnish, or as an add-on to any vegetable and meat dishes.

Plum Sauce

Submitted by Nobility_Cuisine on Sat, 10/22/2011 - 16:41.

This sauce has been part of Russia's cuisine since 1654.

500 g (~1 lb) plums
100 ml (3.5 fl.oz) water
1 cinnamon stick
1 star of star anise
3 spicy peppercorns
5 black peppercorns
3 whole cloves
2 tbsp sugar
1/3 tsp salt
3 – 4 tbsp white wine vinegar
1.5”-2” part of ginger root
3-4 garlic cloves


Wash the plums, drain, cut them into halves, and remove the cores.

Place the plums into a saucepan with a thick bottom.

Add the cinnamon, all the peppercorns, and the whole cloves.

Cover with the water, salt, and sugar, and bring to boil with a medium heating.

Turn the heating to low, just to leave it boiling, and cover with a lid.

Cook for about 40 minutes, or until the sauce's volume shrinks to half (no more, or you will get a jelly instead).

Then, turn the heating off.

Remove all the peppercorns, whole cloves, and the cinnamon stick.

When the sauce cools a little, make a puree from it, and pour it back into the saucepan.

Add the vinegar, pressed garlic, and ground ginger.

Stir well, and bring to boil carefully (because the bubbling sauce can splash on you).

After it starts boiling, turn the heating off, and the sauce is ready.


You can alter the sauce's taste by adding more or less sugar, garlic, ginger, and vinegar.

Keep cool in a refrigerator under a lid.

Salted Mushrooms – simplest variation

Submitted by Russian_Cuisine on Sat, 10/15/2011 - 16:41.


1 lb fresh mushrooms
Coarse or sea salt
Spices: peppercorns, bay leaves, spicy peppercorns, whole cloves, whole coriander seeds


Clean the mushrooms, wash, and boil in a salt water for about 20 minutes.

Drain for 30 minutes.

Take an enameled or glass saucepan with a lid.

Place a layer of mushrooms on a saucepan bottom, and sprinkle with the salt and spices mix evenly.

Repeat wile you run out of mushrooms and spices.

Cover with a piece of not colored fabrics, put a wooden round over the fabrics, and put a glass can with a water over the round.

Place a saucepan in a dark, cool, dry place, or in a refrigerator, for about 1 month.

Then, salt mushrooms are ready.

Note 1:

You can to salt most of mushrooms you can see in stores.

Note 2:

You have to check mushrooms while salting.
Liquid has to cover mushrooms totally,
If not, place a heavier weight instead of can with water.

Note 3: Salt mushrooms are a perfect appetizer, part of many complex garnishes, or add-on to any potato dishes.

Traditionally, salt or marinated mushrooms are a necessary part of late autumn and winter Russian meals.

To serve, wash mushrooms thoroughly, slice if necessary, cover with sliced yellow onions, pour 1-2 tbsp vegetable oil, stir, and let to sit for about 15 minutes.