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.

Quick-brined Green Peppers

Submitted by Russian_Cuisine on Sat, 10/01/2011 - 14:56.


6 sweet green peppers
1 pack dill greens (~ 1 oz) – fresh or dried
1 garlic clove
1 tbsp 3 – 4% apple vinegar
1 tsp salt
1 tbsp vegetable oil


Wash the peppers, remove the stalks and seeds, and cut into quarters lengthwise.

Place the peppers in a large glass or enameled sauce-pan or some other dish with a tight lid.

Chop the garlic and dill, and put them into the dish. Pour the vinegar and vegetable oil in.

Cover with the lid, and shake dish for about 5 minutes.
Let sit for about 15 minutes, and serve.

Tomato Pieces with nuts-and-cheese topping

Submitted by Nobility_Cuisine on Sat, 09/10/2011 - 16:04.


2 medium not soft tomatoes (~3/4 lb)
0.5 oz (1/4 cup) peeled and ground walnuts, or other nuts
1 garlic clove
3 tbsp chopped basil and parsley
1 oz ground cheese
2.5 tbsp sour cream (1.5 oz)


Wash the tomatoes, cut across into 1/4 oz (7-8 mm) width round slices.

Drain them on a paper towel, and put on a large flat dish.

Press the garlic, grate the nuts if necessary, and stir garlic, 2 tbsp greens, sour cream, and cheese well while you get almost even consistency.

Put a portion of the mix over tomato slices evenly, sprinkle with 1 tbsp chopped greens, and serve.


This is a quick summer dish, appetizer, or to pasta and to potato.

Brined Green Tomato Appetizer

Submitted by Russian_Cuisine on Sat, 05/21/2011 - 16:11.


2 lb green tomatoes
1 hot pepper (jalapeño or Anaheim hot)
3 large garlic cloves
Bunch of parsley
3 stalks basil
3 stalks coriander
3 fresh bay leaves


Wash the tomatoes, and make cross cuts from the top to half height of the tomato.

Place them (cuts up) in a large enameled or glass dish.

Grate or chop the basil, garlic, bay leaves, coriander, and parsley together.

Place a portion of this mix into every cut in a tomato.

Bring water with salt to boil (1 part salt to 50 parts water).

Pour the brine over the tomatoes, press with a small weight, and let sit for about 3-4 days in a cold place (not in a freezer).

Serve as an appetizer or as a garnish part.

Eggplant Appetizer a la Kuban

Submitted by Russian_Cuisine on Sat, 04/30/2011 - 07:08.


4 parts eggplant
2 parts sweet green pepper
3 parts tomatoes (not soft)
Garlic on taste
2-3 tbsp vegetable oil
(1 part can be 1 lb, or less, or more)

For brine:

0.5 cup white wine vinegar
2 cup water
0.5 cup sugar
1-2 tbsp sugar
1 bunch and
1 bunch basil


Cut the eggplant ends, place eggplants in a cold water (or in a steamer), and boil for 5 minutes with a strong heating.
They have to be not soft (i.e., core just changed color to brown).

Remove the sweet green pepper seeds and ends, wash, and cut sweet peppers into 8 parts.

Stir-fry on a skillet while pepper parts turn soft.

Drain eggplants, cool, and slice into 0.5”-thick rounds.

Fry eggplant rounds on both sides until they color turns light-brown.

Chop the greens and garlic, and stir them.

Stir all brine ingredients in a glass or enameled dish.

Place all eggplant rounds evenly on a bottom of another enameled or glass wide dish, and sprinkle with the garlic-greens mix.

Place the peppers layer over it, and sprinkle with mix too.

Slice the tomatoes into 0.5”-thick rounds, and place a tomato layer over green peppers layer.

Sprinkle with the garlic-greens mix leftovers, and pour the brine over it.

Cover the dish with a lid, and place in a refrigerator overnight.

Quick Brined (Marinated) Cabbage

Submitted by Russian_Cuisine on Sat, 04/09/2011 - 15:14.


5 lb shredded cabbage with carrots
1 bunch parsley
3 – 5 garlic cloves
4 tbsp vegetable oil

For brine:

1 L (1/4 gal) water
1 tbsp salt
2 tbsp sugar
4 tbsp apple vinegar (or more, on your taste)
Black pepper, peppercorns, bay leaves


Chop the parsley and garlic, stir into the cabbage & carrots mix, and place in an enameled or glass dish.

Bring water to boil, put all of the spices in, boil for 1 minute, and turn heating off.

Pour the vinegar into the boiled water, stir well, and pour it over the vegetables.

Let sit for about 2 hours under a lid.

The Quick-brined (marinated) cabbage is ready.

Brined Cabbage a la Gury

Submitted by Nobility_Cuisine on Sat, 03/19/2011 - 15:24.


4 lb green cabbage (or Savoy, or Taiwanese)
2 large carrots, shredded on a large grater
3 – 10 garlic cloves, on your taste
0.5 cup vegetable oil
Ground red pepper, turmeric, other spices on your taste

For brine:

1L (1/4 gal) water
0.5 – 1 cup sugar, on your taste
2 tbsp salt
2 – 4 bay leaves
5 - 6 peppercorns
Spices: mix of dried onions, celery, parsley, coriander, basil, nutmeg, curry – every is optional
2/3 cup 9% vinegar


Cut the cabbage into 1”-sided squares.

Mix in a steel, enameled, or glass dish.

Pour 1 L boiling water over cabbage, stir, and let sit under a lid for about 20 – 30 minutes.

Bring the vegetable oil to boil, stir-in the turmeric (optional, for yellow color).

Bring 1 L water to boil, add the sugar, salt, black peppers, bay leaves, and boil for about 5 minutes with low heating, then add the vinegar, and turn the heating off.

Drain the cabbage.

Chop the garlic, add it to the cabbage, then add the spices and pour in the vegetable oil.

Stir well, and pour the almost boiling marinade (water with vinegar and spices) in just high enough to cover the cabbage.

If you need more marinade, make another portion with same ingredient proportions.

Cover the dish with a lid, and let cool at room temperature.

Then, place it in a refrigerator. Once it cools, it’s ready.

You can store it in brine up to 2 weeks.

Video-recipe is here:


The same recipe is good for eggplants.

Zeltz (Russian Style Headcheese)

Submitted by Russian_Cuisine on Sat, 02/19/2011 - 16:17.


4 pork hocks
1 lb any meat fillet
1 carrot
2 onions
4-5 garlic cloves
Salt, peppercorns, bay leaves on taste


Cut each hock into halves into halves lengthwise, wash the pieces, and place them in a large saucepan.

Put the meat fillet into the saucepan, pour water to cover all of the meat, and bring to boil.

When the water starts boiling, remove the foam, put the vegetables and spices in, and continue to boil until all of the meat is easily separated from the bones, it takes 2 – 3 hours.

Then, sift the broth, and cut the meat into small pieces.

Press the garlic, and mix it with the meat.

Cover a deep dish with foil, put the meat-garlic mix into the dish, and pour the broth over the meat.

Let cool at room temperature, then cover with foil and place in a refrigerator overnight.

To serve, slice thinly.