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.

Mushrooms in Aspic

Submitted by Nobility_Cuisine on Sat, 01/08/2011 - 17:43.

Ingredients (for 12 portions):

1 lb fresh mushrooms or 1 cup dried mushrooms
1 pack gelatin
3 hard-boiled eggs
Salt on taste
Pickles, sauces, greens, and berries for decoration on taste


Boil the mushrooms to readiness in 1/4 gal water with 1 tsp salt.

Soak gelatin in 0.5 cup hot mushroom broth.

Grate the mushrooms, or cut them into small pieces.

Peel the eggs, and slice them into 12 wedges.

Drain the mushroom broth into another dish, and pour the soaked gelatin in it.

Stir well, and heat for 1 minute in a microwave, or heat until gelatin dissolves.
Stir well one more time.

Pour the mushroom broth – gelatin mix into 12 dishes, put a portion of ground mushrooms and egg slice in every dish, and place in a refrigerator (not freezer).

Let sit for about 2 hours (or until the broth thickens).

Decorate with pickle slices, drops of sauces, chopped greens, or as you like, and serve cold.


This appetizer is a traditional one for celebrations.

Onion Marmalade

Submitted by Nobility_Cuisine on Sat, 10/23/2010 - 17:40.


4 lb red onions
100 g (1/2 cup) vegetable oil
200 g (1 cup) red wine
100 g (1/2 cup) sugar
100 g (4 oz) honey
2 stalks thyme, or dried thyme
8-10 tbsp red wine vinegar
1 tsp coriander seeds, crushed or ground
0.5 tsp sea salt
Ground black pepper on taste


Take a medium sized sauce-pan with a thick bottom.
Pour the vegetable oil in it, add coriander seeds and thyme, and heat on medium heating for less than a minute.

Peel the onions, cut them into medium pieces, and put them in the sauce-pan.

Simmer with medium heating for about 5 minutes.
Stir to avoid burning!

Then, set heating to low, cover the sauce-pan with a lid, and simmer for 15 minutes, stirring occasionally.

Then, add the wine, honey, sugar, vinegar, salt, and pepper to the mix, and stir well.

Simmer for about 40 minutes more, stirring periodically.

It is ready when it looks like marmalade with onion pieces.


You can place it in cans and make preserves, or you can just cover the saucepan with a lid, let it cool, and keep it in a refrigerator for up to 2 weeks.

You can add soaked gelatin or agar-agar to shorten the simmering.

You can use other greens and spices so you can get a variety of marmalade tastes.

This is a perfect add-on to a cheese plate and toast, to duck dishes, to steaks and pates.


You can proportionally decrease all the ingredients to make less of it.

Cold Salt Mushrooms

Submitted by Russian_Cuisine on Sat, 09/04/2010 - 16:55.


4 lb mushrooms (or 2 kg)

Set for salting:

30-40 g (1.2-1.5 oz) salt
Garlic, dill, pepper
Horseradish leaves
Black currant leaves
Bay leaves
Spicy (aromatic) pepper
Whole cloves


Soak the mushrooms in 3 – 4 parts cold water per part mushrooms.
Change the water twice daily, for 3 days.
Keep the dish with the mushrooms in a cold place.
Then, drain well.

Stir all ingredients for salting mix.
Divide the salting mix into 3 parts.

Place 1/3 of the salting mix on the dish bottom, then place half of the mushrooms in, tops facing down, and place another 1/3 of the salting mix over them.

Then, place the second half of the mushrooms tops down in the dish, and cover with the last 1/3 of the salting mix.

Place a flat circular wooden board to cover this and put some weight on it.

After 1-2 days, the mushrooms will decrease in volume, and the board and weight will be covered in juice.

Let sit for 10-12 days in a cold place (in a refrigerator but not in a freezer).

After that, the mushrooms are ready, and you can serve them as an appetizer or as part of a garnish.

Keep in cold place.

Crepe Tartlets with Crab And Caviar

Submitted by Nobility_Cuisine on Fri, 08/20/2010 - 17:09.


For crepes

75 g (3 oz) plain flour
2 eggs, lightly beaten
2 tsp oil
120 ml (4 fl oz) milk
1 tbsp chives, finely chopped

For filling:

30 g (1 oz) butter
1/2 onion, finely chopped
50 g (2 oz) all-purpose flour
120 ml (4fl oz) milk
100 g (4 oz) fresh crabmeat
50 g (2 oz) Osetra (Sturgeon) caviar


Sift the flour into a bowl.
Gradually stir in the beaten eggs, then the oil, milk and chives and beat to a smooth batter.

Cover and let stand in a refrigerator for at least 30 minutes.

Lightly grease with the butter and heat a heavy-based pan.
Pour 2-3 tbsp of batter into the pan and cook until golden brown, turning and repealing for the other side.
Remove the crepe from the pan and set aside;

Repeat with the rest of the crepe dough mixture.

Using a cutter, cut out rounds from the crepes, large enough to fit 10 cm (4 in) the non-stick tartlet pans.

Line the tartlet pans with the crepe rounds and bake for about 10 minutes in a pre-heaterd to 200 C (400 F)oven.

Then, remove from pans and cool on a wire rack.

To make the filling, heat the butter in a saucepan.

Add the onion and cook until soft.

Stir-in the flour, cooking for 1 minute.

Remove from the heat, gradually stirring in the milk and crabmeat.

Return to the heat and stir until the sauce thickens.

Let to cool.

Just before serving, spoon the crab mixture into the crepe cups and top with caviar.

Fish Pate

Submitted by Nobility_Cuisine on Mon, 08/09/2010 - 15:45.


1 lb any fish fillets (de-boned, de-skinned)
0.5 lb butter or spread
1 medium onion
2-3 tbsp flour
2-3 tbsp butter
1 stalk dill, 1 celery stalk, 1-3 bay leaves, 1 small parsley root, salt, ground red pepper on taste
Optional: 1 ground stir-fried onion, or 2 tbsp ground stir-fried mushrooms, finely chopped greens


Place the fish fillets in a saucepan, pour one cup of water in, and bring to boil.

Place the onions, parsley root, celery stalk, dill stalk, and bay leaves into the sauce-pan, and boil with low heating for about 20-25 minutes.

Turn off the heating, and let the fish cool in the broth.

Melt 3 tbsp butter in a skillet, and pour the flour in while stirring thoroughly.

Cook for about 2 minutes with medium heating.
Then, pour the milk in, teaspoonful at a time, stirring all the while to get an even consistency.

Note: The consistency has to be like that of thin sour cream.
Let the sauce cool.

Blend the fish until an even consistency, add 0.5 lb butter or spread, and whip for 4 - 5 minutes.

Then, add the sauce, salt, and ground red pepper, and whip until an even, airy consistency.

Optionally, you can add the mushrooms or fried onions.


You can keep this pate in a refrigerator for up to 12 hours, but to it is better fresh.

Baked Stuffed Tomatoes

Submitted by Russian_Cuisine on Sat, 06/19/2010 - 17:00.


3/4 lb medium tomatoes
1 eggplant
1 medium onion
3 garlic cloves
1/4 lb cheese
2 tbsp vegetable oil
Salt, ground pepper, parsley greens, Mayo on taste


Peel the onions, cut them into small cubes.

Grind the cheese.

Cut the greens thinly.

Wash the tomatoes in hot water.

Cut the tops out, and remove the seeds and cores with a spoon.
Cut the cores into small pieces.

Peel the eggplant, cut into small cubes, and stir-fry with vegetable oil until it becomes golden colored.

Then, add the tomato cores and onions, and stir-fry until the onions become soft.

Press the garlic, add to the fried mix, and stir the whole mix well with 1 tbsp Mayo.

Stuff the tomatoes with this mix.

Pre-heat an oven to 400-420 F (200-220 C).

Grease a baking sheet with vegetable oil, and place the stuffed tomatoes on it.

Cover with the Mayo leftovers, sprinkle with ground cheese and greens, and bake for about 2-3 minutes (until the cheese melts).

Serve hot.