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.

Appetizer with home-made Cream Cheese

Submitted by Nobility_Cuisine on Sat, 10/06/2012 - 18:14.


1 medium English cucumber
1 tbsp baking soda
1 lb Ricotta cheese or Tvorog
2 tbsp butter
2 tbsp extras (chopped ham, paprika, pressed garlic, chopped greens and vegetables, whole seeds of dill, cumin, etc.) on your taste – optional
1/2 - 1 cup whole milk (depending on how dry the cheese is)
Sliced black olives for decoration


Put the tvorog into an enameled or glass sauce-pan.

Stir the tvorog and baking soda to an almost even consistency.

Pour in the milk, stir well, and heat with medium-low heating, stirring occasionally.

When the cheese starts to melt, add the butter, and continue stirring.


Put the extras into the sauce-pan and stir well if you've used some until the cheese has totally melted.

When it starts boiling, remove the heating immediately, and pour the mix into a dish.

The mix should thicken.

Place the thick mass into a refrigerator until it cools.

To make an appetizer, slice the cucumber into long, thin pieces lengthwise.

Then, cut them into 5” long pieces.

Cut the melted cheese into the 1.5” x 1.5” x 2” pieces.

Roll each cheese piece with a cucumber slice, sprinkle with spices on your taste, and decorate with black olive slices.

Serve immediately after preparing on a large flat dish.

Monastery Appetizer

Submitted by Russian_Cuisine on Sat, 08/11/2012 - 14:01.


3 boiled potatoes, peeled and chopped
1/3 lb (150 g) marinated mushrooms, chopped
1 boneless, skinless salted herring fillet, chopped
1 medium onion, peeled and chopped
3 - 5 tbsp vegetable oil
3 green onion stalks, chopped
Greens on taste


Stir the potatoes, onions, mushrooms, and herring with the vegetable oil.

Stir for about 2 minutes.

Then, place the mix in a salad bowl, decorate with the chopped green onions and greens, and serve.

Smoked Salmon Tartar

Submitted by Nobility_Cuisine on Wed, 06/20/2012 - 15:52.


1 sweet onion
1 pack soft cheese (Philadelphia, or a Russian melted cheese like Druzhba)
5.5 oz (150 g) cold smoked salmon
5-7 stalks dill
1 tbsp lemon juice
Caviar for decoration


Chop the peeled onion into small cubes.

Chop the smoked salmon (100 g, 3.5 oz) into small cubes.

Chop the greens.

Stir all the ingredients together except the 2 oz smoked salmon and caviar.

Shape the mix as you like (into circles, balls, etc...).

Decorate with thinly sliced salmon and caviar.

Cool a little, and serve.


You can use the other cold smoked fish, or hot smoked sea fish.

“Boats” from dried black prunes

Submitted by Nobility_Cuisine on Sat, 03/24/2012 - 16:00.


21 dried (not too dry) pitted black prunes
1/3 lb curd cheese, or tvorog, or Ricotta, or Farmers cheese
5 tbsp soft (warmed) butter or margarine
1 garlic clove
2 tbsp mayonnaise
3 oz (70-80 g) ground walnuts or almonds
Salt and ground black pepper on taste


Cut the prunes in halves, and place on a flat dish with the cut sides up.

Press the garlic, and whip all the ingredients except the prunes to an almost even consistency.

Stuff the prunes with this mix, cover with plastic wrap, and let sit at room temperature for about 2 hours.

Serve as appetizer.

Light Chicken Salad in Tartlets

Submitted by Russian_Cuisine on Sat, 12/03/2011 - 17:33.

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.

Appetizer Napoleon with Smoked Salmon and Cod Liver

Submitted by Nobility_Cuisine on Sat, 12/03/2011 - 17:26.

1 pack puff pastry (500 g)
10.5 oz (300 g) smoked salmon or other red dish, thinly sliced
8 oz (200 g) cod liver, canned
2 hard-boiled eggs
3  medium green apples (like Granny Smith)
5 stalks green onions
6 tbsp mayonnaise
1/2 lemon, juice and peels
1 tbsp horseradish sauce
2 oz (50 g) ground cheese
Salt and pepper on taste
Place the pierced dough on a baking sheet(s), put it in a cold oven, heat to 360 F (180 C), and bake until the dough turns gold-colored and flaky. Take it out, and let cool.

Meanwhile, bake 3 pierced apples in the oven until they are mild, then cool, peel, and remove the seeds. Set one aside.

Make a puree from two apples, whip with mayonnaise, horseradish, lemon juice, lemon peels, and with salt and pepper.

Peel the eggs, and chop them very thinly together with the cod liver, the baked and peeled apple, and green onions.

Cut these baked sheets lengthwise into 2 or 3 thin sheets, and place one of them on a large flat dish covered with plastic wrap.

Spread cod liver pate on the sheet, and cover it with the next sheet.

Spread the apple-mayonnaise mix on the sheet, and cover it with one or several smoked salmon slices in one layer.

Cover the salmon with the next sheet, and repeat by spreading cod liver pate and placing another sheet for apple mayonnaise and smoked salmon etc.., until you run out of ingredients.

Cover the top with apple mayonnaise leftovers.

Wrap the cake tightly with the plastic wrap on the sheet, and press it down with a small weight.

Place in a refrigerator for 1 hour.

Then, remove the plastic wrap, sprinkle evenly with chopped green onions and ground cheese.

Slice using a knife-saw, and serve.

Mushroom Appetizer

Submitted by Russian_Cuisine on Sat, 11/12/2011 - 16:33.

2 lb mushrooms
3 L (3/4 gal) water
1 tbsp salt
1 tbsp sugar
10 black peppercorns
3 whole cloves
1 garlic cloves, peeled
1 tbsp vegetable oil
1 tbsp chopped greens on your taste (optional)
Wash the mushrooms, drain them then put into a large saucepan.

Pour the water in, and bring to boil.

Once it starts boiling, put the peeled (not sliced) yellow onion, salt, sugar, bay leaf, peppercorns, and whole cloves into the saucepan.

Boil for about 40 minutes, then drain (keep a liquid in the saucepan).

Put the mushrooms into a jar.

Chop the garlic.
Put the garlic into the saucepan, pour the vinegar, and stir well.

Pour the liquid into the jar, cover the jar with a lid, and let cool.

The mushrooms are now ready.

To serve, peel and slice the onions.

Slice the mushrooms if necessary, pour vegetable oil on them, sprinkle with the greens, and with onion rings.

Serve as an appetizer, or as part of a complex garnish.
This appetizer is one of the most classic Russian dishes.

The vast variety of forest mushrooms in Russia allows for wildly different flavors.

Mushrooms are a perfect source of protein for vegetarians.