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.

Plum Sauce for Meat

Submitted by Russian_Cuisine on Sat, 02/05/2011 - 17:12.


1 lb pitted plums
5 stalks fresh coriander
5 stalks dill (optional)
5 large garlic cloves, peeled
1 tsp salt
Pinch of hot ground red pepper


Soak plums in 1 cup warm water for 1 hour, then bring to boil, and boil for about 30 minutes under a lid with low heating.

Then, make puree (with the liquid).

Press the garlic, chop all of the greens.

Stir all the ingredients together, and bring to boil.

Boil for 1 minute, and turn heating off.

Serve as a sauce to meat.

Cauliflower in Beer Dough Crust

Submitted by Nobility_Cuisine on Sat, 01/22/2011 - 17:50.


1 lb cauliflower
0.5 cup flour
2 tbsp ground cheese
0.5 tsp curry
2 eggs
1 tbsp melted butter or margarine
0.5 cup light beer
1 lemon


Bring the water to boil, add salt, then add the cauliflower, and boil for about 5 minutes.

Alternatively, microwave the cauliflower.

Then place it in a colander, pour cold water over it, and let sift.

Put the cabbage in an enameled or glass dish.
Press the lemon juice, and pour the juice over the cauliflower.

Let sit for about 15 minutes.

At the same time, blend the flour, ground cheese, curry, whipped eggs, butter, and beer together.

Soak each cauliflower piece in the dough, and fry it on a skillet or in a deep fryer until it turns golden.

Serve with Hollandaise or another white sauce.

"Holodets" – general recipe

Submitted by Nobility_Cuisine on Sat, 11/27/2010 - 19:21.


3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
0.5 lemons
Garlic, parsley and dill on taste


This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.

It is because the final preparation step is to cool in a refrigerator for a few hours.

Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.

This dish is an ancient recipe, which is still the same as some hundreds of years ago, and this is a traditional dish for many Russian celebrations.

The first stage of the recipe is to make a tasty broth.

For that, put pieces of bones, or bones and meat in a large sauce pan in same time, pour cold water over them, put bay leaves, salt, and ground pepper, and bring to boil with low heating.

Remove foam when it comes up, until the boiling water is clear.

Boil for 2-3 hours, depending on bones’ size.

Soak gelatin in warm water (1 pack of gelatin – 1 cup of water) for 1 hour, mixing sometimes.

After that, filter to remove unnecessary water.

Filter meat broth, and mix with soaked gelatin.

Cut cooked meat into small or medium cubes.

Cut any boiled vegetables (traditionally, celery and carrots) into decorative cuts (stars, rings, etc.).

Pour thin layer of broth in a serving dish (traditionally, it is a large and deep round dish), and place in a refrigerator for half an hour to let freeze.

After that, put a few pieces of meat and vegetables in the serving dish, and pour broth over them to cover them.

Place in the refrigerator for half an hour.

Continue to add meat and vegetables, and cover them with broth until all ingredients run out.

After that, cover the dish with lid, and place in a refrigerator for 2-3 hours or more.

The dish is ready when jelly is strong.


You can serve this dish (Russians consider it an appetizer or a cold main dish) in a few ways:

You can serve it in the same dish, where everyone cuts a part for himself.

You can take a flat serving dish, place dish with “holodets” in very hot water for a couple of seconds, and turn it over on the flat dish, and after that slice it.

You can cut “holodets” into cubes, and everyone takes a few cubes for his own plate.

Traditionally, decorations for “holodets” are lemon slices, dill and parsley cuts.

Serve with boiled potatoes, brined cucumbers, and brined mushrooms.


To make this dish have fewer calories, you can use vegetable broth and non-fat meat.
If you like garlic, you can place some fresh (not boiled, not fried!) cloves or cuts of cloves with other vegetables when you make this dish.


Submitted by Nobility_Cuisine on Thu, 11/25/2010 - 22:53.


1 L (1/4 g) milk 3.2 % fat
200 g (7 oz) sour cream, 15% fat
2 - 3 eggs
1-2 tbsp salt


Pour the milk into a thick-bottom saucepan (or a non-stick one).

Bring to boil, avoiding burning.
Add salt to the milk, stir.

Whip the eggs and sour cream, and add to the boiling milk while continuously stirring.

Try to get an almost even consistency.

Bring to boil one more time, and boil for 5 more minutes.

You’ll see a thick top layer.
Pour everything from the saucepan into a colander covered with 4-fold fabric.

Wait until all the liquid drips out (about 3 hours).

Then, roll the fabric, put this on a flat dish, place a cutting board on top, and press with a saucepan filled with water.

Let sit overnight.
Generally, it is ready after 3 hours.

Uncover. You’ll get about 14 oz of Brynza.

You can cut it into cubes, and keep in salt water or in the liquid that dripped out of it.

You can use it in Greek salads, or in other Mediterranean salads.

Herring with Mustard Sauce

Submitted by Russian_Cuisine on Sat, 11/06/2010 - 16:17.


2 large herrings (or salted herring fillets weighing 1.5 lb)
1 large onion
1 tsp ready mustard
1 tsp sugar
1 tsp 9% vinegar (Modena, Balsamic, or wine)
½ cup olive oil (or other vegetable one)


Peel and debone the herrings to make fillets.

Cut the fillets into 1”-wide slices.

Peel the onions, slice them into half-rings.

Blend all of the other ingredients.

Put the fillets in a deep dish, add the onions, and pour the sauce over them. Stir well.

Let sit for 5 minutes, and serve decorated with green onions.

Sour Plum Sauce (Tkemali)

Submitted by Nobility_Cuisine on Sat, 10/30/2010 - 17:38.


2 lb sour plums
5 medium red sweet peppers
3 medium-hot peppers
2 garlic heads
Salt, sugar, ground black pepper on taste


Pit the plums, put them in a saucepan, and bring them to boil with low heating under a lid.

Boil for 20 minutes, then let cool a little, and make a puree out of them.

Peel the garlic.
Remove the sweet and hot pepper’s stalks and seeds.

Grate the garlic and peppers, and add them to the plum puree.

Add the salt, sugar, and ground black pepper (optional), stir well, and bring to boil.

Boil under a lid for about 15 minutes (stir to avoid burning!)

Place in cans and make preserves, or just let cool and keep in a refrigerator under a dense lid.


You can proportionally decrease the ingredient amounts to make less.

Fish Spread

Submitted by Russian_Cuisine on Sat, 10/30/2010 - 17:23.


4 large carrots
4 oz (100 g) butter, margarine, spread, or cream cheese
0.5 lb smoked or dried fish


Boil the carrots, then cool and peel them.

Peel the fish, and cut them into small pieces.

Grate the fish and carrots together until an almost even consistency.

Whip with butter, spread, or cream cheese.

Serve with toast, or as a part of complex garnish.

Eggplants Rolls

Submitted by Nobility_Cuisine on Sat, 09/25/2010 - 14:40.


1-2 medium eggplants

Stuffing mix 1:
1 cup ground walnuts
1 cup chopped basilica
5 (or more) garlic cloves, pressed
0.5 tsp vinegar
0.5 tsp vegetable oil
0.5 tsp salt

Stuffing mix 2:
0.5 cup Adjika (Caucasian spice mix)
2 large tomatoes, diced
0.5 cup Mayonnaise
5 or more garlic cloves (pressed)
A few young dill stalks (1 per eggplant slice)

Stuffing mix 3:
100 g (4.5 oz) ground hard cheese
200 g (7.5 -8 oz) sour cream
100 g (3.5-4 oz) ready mustard
5 garlic cloves
Salt, pepper, celery and other chopped greens – on your taste


Cut the eggplants into long, thin (sliced into ½-inch slices) strips lengthwise.
Cook them on a pre-heated, dry, non-stick skillet for about 2 minutes per side, then set them aside.

(Or, preheat an oven to 350ºF.
Then, brush two baking sheets with one tablespoon of the vegetable oil.
Arrange the eggplant slices in a single layer on each baking sheet and bake for about 20 minutes or until the slices are fork tender.
Remove the slices from the oven and let cool slightly.)

Stir all of the stuffing ingredients (separately for 1,2, and 3) together into an almost even consistency.

Spread the mixture evenly onto the eggplants slices.

Roll each slice tightly. You can use toothpicks to keep the roll shapes or just put them tightly together in one dish.

You can serve them cool or warm as an appetizer, a standalone main dish, or as part of a complex garnish to meat.