Authentic Russian Cuisine

Ingredients:

11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil

Method:

Chop a chicken fillet thinly.

Pre-heat 2 tbsp a vegetable oil to a boiling.

Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.

Stir fast, and set aside.

Peel an onion.

Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.

Let them to chill a little, and put into a salad bowl.

Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).

Put the carrots on top.

Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.

Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.

Ingredients:

1 can fish in own juices
1 medium onion
4 hard-boiled egg
Salt and pepper on your taste

Method:

Peel eggs and onions.

Dry out a fish.

Chop all ingredients together, blend well (add the juices if necessary).

Add a salt if necessary, stir well, and serve.

Note:

This is a standalone salad, but you may use it as add-on to boiled vegetables, or as a spread.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Ingredients:

1 lb peeled calamari
1 large sweet onion
3-4 hard-boiled egg
Salt and ground black pepper on your taste
3-4 tbsp non-fat sour cream

Method:

Bring ½ G a water to boil, sprinkle with a salt, and put thawed calamari into the water.

Boil for about 2 minutes. (Do not overcook!)

Peel onions and eggs, and shred them thinly.

Dry the calamari out, and chop thinly.

Stir all ingredients together with a sour cream, salt, and a pepper.

Let to sit for 10-15 minutes, and serve.

Note:

This is one of of popular light salads.

Ingredients:

4-5 celery stalk
1 handful fried peanut
1 oz cashew nut
4.2 oz (120 g) prune
Greens: parsley, cilantro, rucola, on your taste
3-3.5 oz (80 – 100 g) Feta cheese
2 tbsp lemon juice
1 tbsp vegetable oil
Salt, ground black pepper, soy sauce on your taste

Method:

Take a deep transparent salad bowl.

Wash a celery, and chop it into medium cubes.

Chop greens separately.

Crumble nuts.

Cut a cheese into medium cubes.

Cut pitted prunes into quarters.

Blend a lemon juice, a soy sauce, a vegetable oil, and a pepper.

Stir all ingredients in a bowl, and a salad is ready.

Note:

You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.

Ingredients:

7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped

Method:

Pre-heat a skillet with a vegetable oil.

Stir-fry breadcrumbs for about 3-5 minutes.

Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.

Or, press a torn green salad a little, until it gives a juice.

Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.

Ingredients:

7 oz (200 g) baked pork
5.2 oz (150 g) any cheese
3 hard-boiled egg, peeled
Chopped greens on your taste
Pinch of salt
3 tbsp mayonnaise, or other white sauce
Green salad leaves, to tear

Method:

Slice a piece of a baked pork into thin short strips.

Grate cheese on a large grater.

Chop hard-boiled eggs thinly, and sprinkle with a salt.

Stir all ingredients, and serve over leaves of a green salad .

Ingredients:

21 oz (600 g) chicken meat
2.1 oz (60 g) dry lentil
5 tbsp vegetable oil
2-3 tbsp 3% vinegar
2 tbsp dry red wine
Greens: freshly chopped parsley, green salad
Salt and pepper on your taste

Method:

Boil a lentil until a readiness.

Pre-heat a vegetable oil (3 tbsp) in a skillet, and put a chicken into it.

Sprinkle the chicken with a salt and a pepper, and fry on both sides until its readiness.

Slice the chicken into very thin slices, and stir with the lentil, a green salad, and a parsley.

Blend a vinegar, a wine, the vegetable oil, salt, and pepper.

Pour over a salad, stir well, and serve warm.

Ingredients:

4 tbsp red wine vinegar
1 tsp salt
¼ tsp ground black pepper
½ cup vegetable oil

1 medium cucumber, peeled
½ medium red onion, peeled
3 medium tomato, diced
3.5 cup seedless watermelon, cut into medium cubes
7 oz (200 g) Feta cheese, cut into small cubes
1 medium sweet red pepper, peeled and diced
1 cup mint green, chopped

Method:

Blend a vinegar, a ground pepper, and a salt together, then add a vegetable oil, and blend more.

Set a dressing aside.

Slice a cucumber into half-rounds (remove seeds before if necessary).

Stir all hard ingredients, add the dressing, and stir well one more.

Serve immediately.

Note:

This salad is good as a side dish to a fried fish, or to a fried meat.