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.

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.