Tomato Jelly with Eggs

Submitted by Nobility_Cuisine on Sat, 08/31/2013 - 17:08.


400 ml (14 fl oz) tomato juice
2 hard-boiled egg
1 medium onion
1 tbsp apple vinegar
3 tbsp mayonnaise
1/3 oz (8-10 g) gelatine
1 bay leaf
½ tsp sugar
½ tsp salt
Green salad leaves for decoration


Soak a gelatin in a cold water (1/3 cup) .
Note: For better result, you can microwave for 1 minute.

Chop an onion thinly.

Pour a tomato juice and a vinegar into a sauce-pan.

Put the chopped onion, a sugar, salt, and bay leaf into the sauce-pan.

Bring to boil with a medium heating, and boil for about 5 minutes.

Then, strain into another sauce-pan, remove bay leaf, and pour the soaked gelatin into the sauce-pan.

Stir well.

Pour a half of hot juice into a dish for jelly, and cool until jelly turns thick (for about 30-40 minutes in a refrigerator).

Peel the eggs, slice, and place the slices over jelly.

Pour the hot juice over eggs, and cool until an even hard consistency.

To serve, slice, place over green salad leaves, and pour 1 tbsp mayonnaise over each slice.
Note: This is a recipe from 1939 cookbook.


Eggplants in Walnut Sauce - 2

Submitted by Nobility_Cuisine on Sat, 08/17/2013 - 15:35.

Ingredients per portion:

1 medium eggplant
1 celery stalk
1 medium onion
3-5 garlic cloves
½ cup ( 60 g, 2 oz) peeled walnuts
3-4 tbsp wine vinegar, or dry wine
3 tbsp vegetable oil
Spices: ground coriander, cloves, khmeli-suneli, cinnamon, ground black peppers, salt on your taste


Bring a 1/2 G (2 L) water to boil in a large, deep sauce-pan.

Peel a garlic and onions, tie celery stalks together with a piece of a thread.

Cut eggplant ends, and make a large, deep „envelope“ in the each eggplant (do not tear skins!).

Put eggplants and the celery stalks in the boiling water (water should cover eggplants), and set a heating to very low.

Boil for about 25 minutes.

Take out, and dry out celery after 3 minutes of boiling.

Meanwhile, make a walnut sauce.

Grate the walnuts and garlic together with the spices until a
consistency is same as a very thick dough.

Dilute a vinegar with cold water, and add to the walnut-garlic mix.

Stir until an even consistency.

Chop the onions thinly.

Pre-heat a vegetable oil in a deep skillet, or in a deep sauce-pan.

Stir-fry the onions with 3 or more tbsp of vegetable oil until it's colour turns goldish.

Add the walnut-garlic-vinegar mix into the skillet, stir well with onions, and boil with low heating for about 5- 7 minutes.

Take out eggplants from water, let to drip in a collander, then dry out carefully, to keep the sauce consistency.

Note: Do not tear the skins!

Then, pour the sauce into every „envelope“, cover a hole with the cut-out piece of eggplant, tie with the boiled celery stalk, and let to sit, the longer, the better.

Serve the sauce leftovers in a small dish.


If you are planning to serve eggplants cold, place them in a refrigerator after they cool.

If you want to serve eggplands warm, just let them to cool a little.

Stuffed Mackerel

Submitted by Nobility_Cuisine on Sat, 08/10/2013 - 17:56.


2 fresh mackerel
1 medium carrot
2 hard-boiled egg
2 tbsp gelatine
Salt and ground black pepper on your taste


Boil the carrots, peel, and slice into thin rounds.

Peel the eggs, and cut into thin rounds.

Remove the fish innards, bones, fins, and tail.

Then, wash and dry out with paper towels.

Sprinkle fish with the gelatine,salt and pepper from inside.

Put egg layer and carrot layer into the fish, cover tightly.

Roll every fish with a foil piece tightly, and tie with threads.

Bring 1 L (1/4 G) or more of a water to boil in a wide sauce-pan.

Place fish into the water (water has to cover fish).

Boil for about 30-35 minutes.

Take out, put on a board, cover with another board, and place any weight atop.

Let to cool.

Then, remove the weight, board, threads, and foil.

Cut into medium-size pieces together with a gelly, and serve.

Herring a la Checkhov

Submitted by Russian_Cuisine on Sat, 07/20/2013 - 18:23.


2 large salted or brined whole herrings
2 cup milk
2 large onions
1 can (250 g, or 7 oz) Dijon Honey mustard
7 oz, or 250 g cornichons
1 bunch dill
4-6 oz (120-170 g) vegetable oil


Clean the fish: remove skin, fins, bones, and innards.
Cut the fillets into a bit-size slices.

Note: If herring is too salt, soak it in the milk, or in water for 2 hours or more.

The, drain out, and set aside.

Peel the onions, and slice onions into thin rounds.

Slice the cornichons into thin rounds.

Open a can of Dijon honey mustart.

Chop the dill thinly.

Put the layers of slices onions and sliced cornichons on a bottom, and sprinkle well with the mustard.

Put the layer of herring over them, and sprinkle with the dill.

Cover with the layer of onions, and continue in the same order until you run out of ingredients.

Top layer should be from onion and dill.

Punch all layer from top to bottom with a wooden skewer, and pour the purified oil slowly: all layers should be oiled.

Top should be covered with oil.

Cover the dish with a lid, and place in a refrigerator for about 2 days.

Then, appetizer is ready to eat,just let oil to drip off.


If you use not all appetizer, pour more oil over the leftovers.

Keep in a refrigerator up to 2 weaks.

Serve with a rye bread.

Chopped Herring

Submitted by Nobility_Cuisine on Sat, 05/11/2013 - 21:19.


1/2 lb (8 oz, 230 g) pickled herring fillets
1 small apple
1 tbsp butter or margarine
1 hardboiled egg, sliced
Dill and Italian parsley for decoration


Chop the herring until it quite fine.

Peel and chop the apple until it fine, or blend it.

Warm the butter.

Mix herring, apple, and butter thoroughly.

Turn into a dich, garnish with the sliced egg and sprigs of greens.

Chill until ready to serve.

Brined Currants

Submitted by Nobility_Cuisine on Sat, 04/13/2013 - 17:58.


2 lb (1 kg) red or black currants
For brine:
4 cup water
½ cup 9-% vinegar
2 cup sugar
Bay leaves, whole cloves, peppers on your taste
2 tsp ground cinnamon (or 1 stick)


Bring water to boil.

Cool a little, then add a sugar, peppers, bay leaves, whole cloves, and bring to boil.

Boil for about 2 minutes, then sift into a sauce-pan.

Put the currants into glass jars, pour the brine over them, then sterilize the jars for about 5 minutes, and roll tightly.


Submitted by Russian_Cuisine on Sat, 04/13/2013 - 17:48.


4 lb red sweet peppers
1.5 lb (700 g) onions
1.5 lb (700 g) carrots
1/3 cup (100 g) vegetable oil
For brine:
2 lb (1 L) not sweet tomato-paste
3-4 tbsp (60-80 g) vinegar
1/3 - 1/2 lb (150-230 g) sugar
1.5 - 2 tbsp salt
Spices in a small fabric bag (mixed peppercorns, whole gloves, and bay leaves)
Glass jars with lids


Peel the vegetables, and cut into medium pieces.

Place them into a large sauce-pan.

Put the bag with spices into the sauce-pan.

In a large dish, mix the tomato paste, salt, sugar, and vinegar.


If tomato paste is too sour, add the less amount of vinegar.
If the mix is too thick, add 1 cup of boiled and cooled water, and stir well.

When the salt and sugar dissolve, try the mix on taste.

Add more any of brine ingredients if necessary.

Add the spices, and pour the brine into the sauce-pan.

Boil for about 25 minutes.

After 20 minutes, remove bag with spices, and add the vegetable oil.

Then, place the lecho into glass jars, sterilize them for about 15 minutes, and roll them with lids tightly.


Most essential is to chose tomato paste without starch and without E-s in an its consist.

Rye Bread and Herring Appetizer

Submitted by Russian_Cuisine on Sat, 01/19/2013 - 17:25.


0.5 lb (220 g) rye bread
2 medium herrings, or 4 medium herring fillets
2 medium onions
2 medium apples
1 hard-boiled egg
2 tbsp (40 g) vegetable oil
1 tbsp 9% vinegar
Greens for decorations


Peel the onions.

Sprinkle the bread with 3 tbsp water.

Grate 3 herring fillets, wet bread, and onions.

Add the vinegar and vegetable oil, and stir well.

Cut the 4th fillet into same-size pieces, and place them on a serving dish bottom.

Cover with the ground mix, and shape into «a whole fish».

Peel the eggs and apples.

Grate the egg and peeled apples separately.

Sprinkle the dish with the ground egg and ground apples.

Sprinkle with the chopped greens.

Chill, and serve.

Hot Eggplants

Submitted by Russian_Cuisine on Sat, 12/22/2012 - 08:19.


2 lb eggplants
1/2 lb garlic
1/2 cup vegetable oil
1/3 cup vinegar
1 tbsp freshly ground black pepper
1 tbsp salt


Wash the eggplants, cut off the ends.

Bring 2 L (1/2 G) water to boil in a large sauce-pan.

Put eggplants into the sauce-pan, and leave in boiling water for about 10 minutes.

Take them out, drain well, and cut into medium-size pieces.

Meanwhile, press the garlic, and stir with the black pepper.

Place in a large jar the next layers:

eggplants, ground black pepper-pressed garlic, and continue while you run out of ingredients.

Blend the vinegar, salt, and vegetable oil together, and pour into the jar.

Cover jar with a lid, and let to sit for about 24 hours in a room temperature.

After that, eggplants are ready, and you can eat them, and keep the leftovers in refrigerator.

Tomatoes a la Korean

Submitted by Russian_Cuisine on Sat, 12/08/2012 - 09:36.


2 lb (1 kg) tomatoes, cut into halves
2 sweet red peppers
1 garlic head
Greens on your taste

For dressing:

Vinegar, vegetable oil, and sugar in 1:1:1 proportion (1 cup:1 cup:1 cup)
1-2 tbsp salt


Peel the garlic.

Remove stalks and seeds from red peppers.

Grate garlic and red peppers together.

Chop the greens.

Make the dressing: blend the vegetable oil, vinegar, salt, and sugar together.

Place in the large jar vegetables and greens by layers: tomatoes, peppers-garlic mix, chopped greens.

Repeat until you run out of ingredients.

Roll a lid on the jar tightly, and turn the jar upside down.

Place turned jar in a refrigerator.

Leave it overnight in the refrigerator, then tomatoes are ready.

You can keep them in refrigerator for 1-2 weeks.