Porcini Souffles

Submitted by Nobility_Cuisine on Sat, 10/08/2011 - 16:48.


5.5 oz (150 g) fresh porcini mushrooms
1/4 cup butter
2 tbsp white bechamel sauce
1 tbsp corn or potato starch
2 eggs
Salt on taste


Clean the mushrooms, and boil in a salt water for about 15 minutes, then drain, cool, and chop with 2 tbsp butter.

Separate the eggs, and make a puree with mushrooms, bechamel sauce, and egg yolks.

Whip the egg whites to strong peaks consistency.

Grease 4 or 6 ramekins (depends on size) with butter leftovers, and sprinkle with a starch.

Pre-heat an oven to 400 F (200 C).
Whip the mushroom mix with egg whites adding the mix by tablespoons.

Fill ramekins three-quarters with the mushroom-egg mix, place inside a large low oven-safe saucepan, and cover the bottom of saucepan with water.

Place in oven, and bake for about 20 minutes. (Do not open the oven door!)

Serve hot.

Squash pancakes

Submitted by Russian_Cuisine on Sat, 10/08/2011 - 15:16.

1 lb young squash
0.5 cup flour
0.5 cup vegetable oil
Salt and spices on taste
1 egg (optional)
2 tbsp Mayonnaise or sour cream (optional)

Grate the squash on a small grater, add the flour, salt, and spices, and stir well.


You can choose whether to drain the squash juice or not. If not, add more flour.

Aim for pancake levels of consistency.

Preheat a skillet with 1-2 tbsp vegetable oil, and cook the pancakes as usual.

Serve hot with brined cucumbers, or with sauerkraut, or brined mushrooms, or as a standalone lent dish.

Dried Salmon (Вяленая семга)

Submitted by Nobility_Cuisine on Sat, 09/24/2011 - 23:09.


1 lb boneless salmon
6 tbsp coarse salt


Cut the fish into 1”-thick slices.

Put it into a deep enameled or glass dish, and sprinkle with salt.

Stir well, and place in a refrigerator for 3 days.

After 3 days, drain the fish, and soak it in clean cold water for 1 hour.

Drain, and soak in clean cold water for 1 more hour.

Drain, and soak in clean cold water for 1 more hour (total soaking time 3 hours).

Note: If making over a pound of this dish, add 4 tbsp salt, an extra day to the salting time and another hour to the soaking time per extra pound.

Hang the pieces on some hooks (paper clips, for example) over some plate, the dishwasher, or just out in the yard.

Drain until liquid stops dripping from them, e.g. for 8 – 12 hours, or even longer on your taste, the longer then dryer.

To serve, slice lengthwise into thin pieces.

Roll the leftovers up in plastic wrap, and keep in a refrigerator.

Beets in Orange Glaze

Submitted by Nobility_Cuisine on Sat, 09/17/2011 - 18:44.


3 tbsp brown sugar
2 tbsp orange juice
1 tbsp butter
1/4 tsp salt
1/4 tsp ground black pepper
3 cup boiled and sliced beets


Pour the orange juice into a deep sauce-pan or skillet.

Add sugar, butter, salt, and pepper, stir well, and bring to boil with medium heating.

Stir until the sugar dissolves and the butter start to bubble.

Place the beets in the dish, and continue heating and stirring.

Cook until almost all of the liquid evaporates, and cover the beet pieces cover with the glazing.

Serve hot or warm.


This recipe can hide the earthy after-notes of a beet.
This same recipe can be used for other vegetables like turnip.

Tvorog Spread (Farmers Cheese Spread)

Submitted by Russian_Cuisine on Sat, 08/13/2011 - 16:24.

1 lb tvorog, or farmers cheese
0.5 lb butter or margarine, or spread
3 tbsp mustard
3 tbsp ground paprika
Ground caraway seeds, chopped dill greens, pressed garlic, and salt on taste
Whip all ingredients together while you get an almost even consistency.

You can use it as a spread for rye bread, or for other baking, or as a stuffing  for sweet red peppers (cool, and slice into thin pieces across), or as an ingredient for vegetable salads.


This old-times dish is a very popular one on a South of Russia where sweet peppers can ripe.

Salt Mackerel

Submitted by Russian_Cuisine on Sat, 06/18/2011 - 15:48.


1 – 2 medium mackerel
2 peppercorns
2 bay leaves
2 allspices
Coriander seeds on taste
Hot pepper on taste
Salt and water


Wash the fish, and remove the fins and innards.

Bring 1/4 gal water to boil, and dissolve as much salt as possible in it, stirring constantly.

Add the peppers, bay leaves, and coriander seeds.

Cool to a room temperature.

Place the fish in a glass or enameled saucepan, and cover it with a lid.

Let sit for about 2 hours at room temperature.

Place in a refrigerator for 2 – 4 days.

Then, remove the bones, slice into pieces, sprinkle with vegetable oil, and serve as an appetizer, or with potato dishes.

Keep in salt water for up to 1 month in the refrigerator.

Stuffed Sweet Peppers

Submitted by Russian_Cuisine on Wed, 05/11/2011 - 22:40.


4 -8 red, yellow, or orange sweet peppers
1 cup rice
2 large onions
2 large carrots
2 large tomatoes
4 garlic cloves
Parsley, mint, bay leaves, salt, sugar and ground black pepper on taste


Peel the onions and carrots, chop them with the parsley greens, and stir-fry for 3-5 minutes with strong heating.

Boil the rice.

Peel and chop the tomatoes and garlic, or just use salsa or tomato sauce.

Stir the rice, fried vegetables, and tomato sauce together.

Boil 2 cups water with the bay leaves, mint, salt, sugar, and pepper for about 1 minute.

Then, cool the brine a little, and add 1 tsp vinegar.

Wash the sweet peppers, remove the seeds, and soak them in brine for about 5 minutes, or more.

Drain the peppers, and stuff them with the rice-vegetable-tomato mix.

Cover, let sit for about 30 minutes, and serve.

Pressed Vegetables

Submitted by Nobility_Cuisine on Wed, 05/11/2011 - 22:33.


1 lb zucchini
1 lb eggplants
3 sweet peppers (red, orange, or yellow)
3 leek stalks
0.5 lb shampignons
5 tbsp vegetable oil
3 garlic cloves


Press the garlic, and stir with vegetable oil.

Wash the vegetables.

Slice the zucchini into thin rounds, bake or fry for 3-5 minutes, sprinkle with salt, and set aside.

Slice the white parts of the leeks into thin rounds.
Chop the mushrooms.

Stir-fry the mushrooms and leeks with 1 tbsp vegetable oil until they’re ready, and place them on the bottom of a deep enameled or glass dish.

Cut the eggplants into thin rounds, sprinkle with 1 tsp vegetable oil, and bake in an oven pre-heated to 400 F (200 C) for about 10 minutes.(Avoid burning it!)
Then, let cool.

Remove the seeds and stalks from the sweet peppers, sprinkle the inside with 1 tsp of the vegetable oil with garlic.
Let sit for 1 hour, then slice into short thin strips.

Sprinkle the mushroom-leek layer with 1 tbsp vegetable oil, and cover with the zucchini layer.

Sprinkle the zucchini with 1 tbsp vegetable oil, and cover with the eggplants.

Sprinkle the eggplants with 1 tbsp vegetable oil, and cover with the pepper strip layer.

Sprinkle with 1 tbsp vegetable oil, and cover with a lid that’s smaller than the dish, place a press over the lid, and let sit overnight.

To serve, turn the dish over on a large flat plate.

You get a “vegetable cake”.
Slice, and serve.

Herb Butter

Submitted by Nobility_Cuisine on Sat, 04/30/2011 - 06:58.


150 g (5.3 oz) butter or margarine
1 bunch parsley leaves, thinly chopped
1 garlic clove, pressed
Salt and ground pepper on taste


Warm the butter or margarine, and whip all ingredients.
Make portion rounds, divide by baking paper pieces, and keep in a refrigerator in a dish under a lid.


This butter is perfect with pancakes, or fresh bread, or as a top of a fish or meat steak when baking, or for add-ons to any vegetable dishes.
This recipe is a basic one, you can add more ingredients:
Adding a blue cheese crumbles is best with meat steaks.
Adding rosemary is best for fish dishes.

Other variations:

Any chopped fresh greens
Any ground hard cheese
Chopped sun-dried tomatoes, anchovy, olives, capers
Lemon or orange juice
Ground hot peppers
Crumbled blue cheese
Dried greens on your taste
Bacon crumbles
In any combination.

Lent Beet "Caviar"

Submitted by Russian_Cuisine on Sat, 04/02/2011 - 15:33.


1 lb beetroots
3 medium gherkins
Vegetable oil on taste


Boil or microwave the beets until they’re ready (easy to poke through).

Let cool.

Peel the beets, and grate the gherkins and beets together.

Add vegetable oil on your taste, and stir well.
The dish is ready.


You can use this dish as a salsa, a salad, as a lent dish, or as part of a complex garnish.