Onion-and-Currant Salad

Submitted by Russian_Cuisine on Sat, 08/15/2015 - 16:41.


4 large, sweet red onion
½ lb (200-230 g) black currant, fresh or frozen
1 red hot chili pepper
5-7 garlic clove
2 fl oz (60 g) red wine vinegar
2 fl oz (60 g) honey
1 tbsp spicy and black peppercorn, mix
1.5 tbsp sea salt
2 cinnamon stick


Brake the cinnamon sticks into parts, and put into a sauce-pan.

Press the peppercorns slightly, and put into the sauce-pan.

Cut the pepper, remove it's seeds, slice, and put into the sauce-pan.

Pour the vinegar, honey, and a 1 tbsp cold water into the sauce-pan, sprinkle with the salt, and stir.

Place the sauce-pan on a low heating to bring a marinade to boil.

Meanwhile, peel the onions and garlics.

Cut garlic cloves into halves alongside.

Cut onions into thin half-rounds.

Put onions, garlics and the currants into a thick-bottom sauce-pan, and stir well.
Stir the marinade to dissolve honey and salt, and when it's ready, pour over onion-garlic-currant mix.

Stir well, cover sauce-pan with a lid, and let to chill.

Place sauce-pan into a refrigerator for 24 hours, then let to drip, and serve.

Cheese Salad – 4

Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.

Ingredients for 1:

1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste


Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.

Pre-heat a skillet with the butter, and fry the bread on both sides.

Put the salad leaves on a flat dish.

Put bread on salad leaves, and put a cheese salad on top.

Serve immediately.

Seafood Salad

Submitted by Nobility_Cuisine on Sat, 06/20/2015 - 17:01.


11.5 oz (300 g) calamari ring
11.5 oz (300 g) peeled boiled prawn
7 oz (200 g) crab meat, or crabmeat imitation
5 hard-boiled egg white
2 tbsp red caviar
3 tbsp mayonnaise
Salt and pepper on your taste


Boil the calamari rings for about 2-3 minutes.

Grate the egg whites.

Chop the prawns and crab meat, and stir together with egg whites, calamari rings, and mayonnaise.

Add the caviar and pepper, and stir carefully.

Try, and add the salt if necessary.

Serve immediately.

Salad with Seaweed

Submitted by Russian_Cuisine on Sat, 06/20/2015 - 16:57.


1 can 7 oz (200 g) seaweed
1 can (16 oz) yellow corn
1 pack (7 oz or so, 200 g) crab meat, or crab meat imitation
3 hard-boiled egg
3 tbsp mayonnaise
Salt on your taste


Chop the crab meat and sea weed separately.

Grate the eggs.

Place half seaweed on a bottom of a salad bowl, and cover with half of crabmeat.

Sprinkle with the mayonnaise.

Cover with half of ground eggs, sprinkle with the salt and mayonnaise, and cover with half of the corn.

Repeat layers.

Let to sit for about 5 minutes, and serve.

Salad Valentine

Submitted by Russian_Cuisine on Sun, 06/07/2015 - 05:25.


3 hard-boiled egg
11.5 oz (300 g) boiled beef
1 large onion
2 medium boiled carrot
5 tbsp mayonnaise
1 tsp vinegar
Salt, ground black pepper, and chopped greens on your taste


Peel the onions.

Slice onions into thin half-rounds, put into a deep dish, and pour with a boiling water.

Dry out after 1 minute, and stir with the vinegar.

Peel the eggs and carrots, and grate separately.

Slice the beef thinly.

Make a salad by layers: onions, beef, eggs, carrots.

Sprinkle every layer with the salt, pepper, and mayonnaise.

Decorate with the greens, and let to sit for about 30 minutes in a cols place.

Then serve.

Sunny Salad

Submitted by Russian_Cuisine on Sun, 05/31/2015 - 04:41.


11.5 oz (300 g) boiled liver
2-3 onion
7 oz (200 g) ground cheese
5.2 oz (150 g) brined mushrooms
2 tbsp mayonnaise
Salt, chopped green onions, chopped black olives on your taste


Grate the liver.

Peel and chop the onions.

Chop the mushrooms.

Make a salad by layers: liver, onions, mushrooms, mayonnaise, ground cheese, sprinkle with salt, chopped green onions or olives.

Let to sit in a room temperature, and serve.

Salad Vitamin – 3

Submitted by Nobility_Cuisine on Sun, 05/03/2015 - 15:07.


1 can (250 g) corn
2 large sweet red peppercorns
11.5 oz (300 g) Ricotta cheese (tvorog, farmer's cheese)
5 stalks dill
5 stalks parsley
½ tsp ground black peppers
1/4 tsp salt
1 tbsp sour cream


Wash the red peppers, remove seeds, and grate.

Chop the dill and basil.

Stir all ingredients, and serve.

Beetroot salad with pine nuts

Submitted by Russian_Cuisine on Sun, 05/03/2015 - 15:00.


5.2 oz (150 g) boiled beetroot
4.7 oz (120 g) salad mix
3.5 oz (100 g) Feta cheese
½ cup pine nuts
1 tbsp vegetable oil
1 tbsp lemon juice
Pinch of caraway seeds


Cut the beetroots and cheese into same-size cubes.

Blend the lemon juice and vegetable oil.

Stir all ingredients, let to sit for 5-10 minutes, and serve.

Red Bean and Calamari Salad

Submitted by Nobility_Cuisine on Sun, 04/26/2015 - 09:04.


1 cup boiled or canned read bean
3 hard-boiled egg
2 cup boiled calamari rings
1-2 large salted cucumber
1 medium sweet onion, optionally
Mayonnaise or sour cream on your taste
Chopped greens on your taste


Shred the peeled eggs, cucumbers, and onions.

Chop the boiled calamari.

Mix all ingredients together, and let to sit in a room temperature for 15 minutes.

Decorate with the chopped greens, and serve.

Alice Salad

Submitted by Nobility_Cuisine on Sat, 04/11/2015 - 17:20.


3.5 oz (100 g) crab meat, or crab meat imitation
2 hard-boiled egg
6 tbsp steamed rice
11.5 oz (300 g) canned yellow corn
Salt and spices (chopped dill, parsley, etc.) on your taste
Mayonnaise, sour cream, or other white sauce on your taste


Dry out the corn.

Peel and chop the eggs.

Chop the crab meat.

Stir all ingredients together, let to sit for about 10 minutes, and serve.

Happy Easter!