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!

Salad “Amur”

Submitted by Nobility_Cuisine on Sun, 04/05/2015 - 04:38.


1 lb cherry tomato
1 lb lightly salted red fish (salmon, keta, trout, …)
1 large onion
1 small can (4.5 oz, or 125 g) green peas
Salt and freshly ground black pepper on your taste
3 tbsp vegetable oil


Peel the onions, cut into thin quarter-rings, and wash in a hot water for 1 minute, then dry out.

Dry out the green peas.

Cut the tomatoes into halves.

Remove bones and skins of the fish, and cut fish into small pieces.

Stir all ingredients together, and serve.


The oil should be without odors.

5-Layer Salad

Submitted by Nobility_Cuisine on Sat, 03/21/2015 - 20:18.


2 apple
4 hard-boiled egg
2 medium fresh carrot
1 large onion
2 cup ground cheese
Sauce on your taste ( Mayonnaise, plain yogurt, sour cream, Bechamel, white sauce, …)
Salt and spices on your taste


Peel vegetables and eggs.

Chop the onions thinly, and place a half of onions into a salad dish, evenly.

Sprinkle with the sauce.

Chop the apples thinly, and place a half of apples into the salad dish, evenly over an onion layer.

Sprinkle with the sauce.

Chop the eggs thinly, and place a half of eggs into the salad dish, evenly over an apple layer.

Sprinkle with the sauce.

Chop the carrots thinly, and place a half of carrots into the salad dish, evenly over an egg layer.

Sprinkle with the sauce.

Place a half of ground cheese into the salad dish, evenly over a carrot layer.

Sprinkle with the sauce.

Repeat in a same order with other halves of ingredients.
Let to sit for 1 hour in a refrigerator, and serve.

Bean-Mushroom Salad

Submitted by Russian_Cuisine on Sat, 03/21/2015 - 20:07.


1 lb can bean
1 can mushrooms (½ lb, or 1 lb)
1-2 cup ground cheese (sharp, or medium-sharp) on your taste
5 garlic cloves
Mayonnaise, or other white sauce, or vegetable oil, on your taste


Peel the garlic, and press it.

Dry out the beans and mushrooms.

Stir all ingredients.

Let to sit for 15 minutes in a room temperature, and serve.

Salad “Tashkent”

Submitted by Nobility_Cuisine on Sun, 03/15/2015 - 11:26.


1 lb green (Margelan) radish
1 lb boiled meat fillet ( lamb, beef)
0.5 lb yellow or white onion
3 tbsp vegetable oil
Salt, pepper, other spices on your taste
Dressing on your taste


Peel the radish.

If radish is bitter, soak it in a water for 30 minutes, then dry out and slice into julienne cut strips.

Put radish into a glass or ceramic dish, sprinkle with the salt, and let to sit for 10-15 minutes.

Then, let the radish juice to drip off, and return radish into the dish.

Slice the meat into julienne cut strips.

Peel the onions, slice into half-rings, and stir-fry with the vegetable oil until onions get a gold color.

Put onions with the hot oil into dish with radish, and stir well.

Put the meat strips into the dish, sprinkle with the salt and pepper, and stir well.

Pour a dressing over a salad, stir, let to sit for 5-15 minutes, and serve.


This is a basic recipe.

You may use black or white radish instead of green one.

You may use different oils (sesame, argan, chili, etc.) instead of sunflower oil.

You may use a vinegar with chopped greens, or dairy products, or mayonnaise, or pomegranate juice as the dressing.

You may use a beef stew with a carrot and onions instead of boiled meat.

You may use hard-boiled eggs and pomegranate seeds as additional ingredients.

Lentil Vegetable Salad

Submitted by Russian_Cuisine on Sun, 03/08/2015 - 10:42.


1 cup (200 g) dry lentils
1 cup wild rice
1 cup green bell pepper, chopped
1 cup celery, chopped
2 green onions, sliced
1/2 cup raisins
1/2 cup nuts, grated
3.5 oz (100 g) boiled potato, peeled and chopped

For dressing:

1/3 cup vegetable oil
3 tbsp lemon juice
2/3 cup orange juice
1/4 tsp ground ginger
3 tbsp soy sauce
2 tbsp fresh parsley greens, chopped
Salt and pepper on your taste


Rinse the lentils and rice separately, cook them separately until a readiness, and rinse with cold water.

Combine all salad ingredients in a large bowl.

Shake well all dressing ingredients together, and pour dressing over salad.

Stir well.

Cover the salad bowl with a lid, and place in a refrigerator for 1 or 2 hours6 then serve.

Note: You may decrease all salad ingredients proportionally, if this volume is too large.

“Nest with Eggs” Salad

Submitted by Nobility_Cuisine on Sun, 02/22/2015 - 11:42.


5 hard-boiled egg
7 oz (200 g) melted cheese, or cheese like “Philadelphia”
5 peeled garlic cloves
7 oz (200 g) cooked chicken or other meats
5.2 oz (150 g) cheese
1/2 medium English cucumber
Chopped greens (parsley, dill, schnitt, or others), salt, and ground pepper on your taste
5 tbsp mayonnaise


Peel the eggs, and separate egg whites and egg yolks.

Slice the meat, egg whites, cheese, and cucumbers into same-size thin stripes.

Stir the sliced ingredients with the 3 tbsp mayonnaise, salt, pepper, and chopped greens.

Place the prepared ingredients as a ring on a salad plate.

Grate egg yolks, press the garlic cloves.

Put 2 ground egg yolks on a plate, and set aside.

Blend 3 egg yolks, garlic, cheese, and 2 tbsp mayonnaise together, and set in a refrigerator for 30 minutes.

Then, shape small “eggs” from this mixture, roll every “egg” in ground egg yolks, and put in a middle of a salad “ring”.

Continue, until you use all mixture.

Chill for about 30 minutes, and serve.


You may decorate the salad with green salad leaves.

4-Layer Salad with Herring

Submitted by Nobility_Cuisine on Sat, 02/14/2015 - 18:45.


1 herring
2 medium potato
2 medium beetroot
1 medium carrot
1 medium onion
2 garlic cloves
6.4 oz (180 g) medium-hard cheese
5 tbsp mayonnaise
Chopped fresh greens and salt on your taste


Boil (or better, microwave) the potatoes, carrots, and beetroots.

Peel the onions and chop.

Peel the herring: remove fins, bones, innards, and skins.

Cut the herring fillet into medium-small pieces, stir with onions, and set aside.

Peel beetroots, and grate.

Press the garlic, stir with grated beetroots, and with the 2 tbsp mayonnaise (the salt is optional).

Set aside a dish with beetroot mixture.

Cut the cheese into medium-small cubes.

Peel carrots, and grate, then stir with cheese and 1 tbsp mayonnaise, and set aside.

Peel the potatoes.

Stir potatoes with 2 tbsp mayonnaise and salt, and put evenly into a salad dish (or into salad rings by the number of portions).

Cover a first layer with the herring-onion layer evenly.

Cover the second layer with the beet-garlic layer.

Cover the third layer with the carrot-garlic-cheese layer.

Decorate on your taste (salad leaves, chopped greens, pomegranate seeds, ground egg, etc.), let to sit for 20 minutes in a refrigerator, and serve.