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.

Olivier Salad with duck fillet

Submitted by Nobility_Cuisine on Sat, 02/07/2015 - 17:20.


3.5 oz smoked pork fillet
1/2 duck breast
1/4 large green apple, peeled
1 large potato
1/2 medium carrot
2 tbsp canned green peas
1 medium marinated cucumber
1 medium fresh cucumber
1 egg, hard-boiled
Salt and ground black pepper on your taste

2 tbsp pomegranate seeds
20 parsley leaves
1 tsp capers
4 pieces rye bread
4 tsp vegetable oil
Mayonnaise on your taste


Boil the potato and carrot until a readiness, then cool and peel.

Dry out the duck breast, and cook on a dry skillet for about 3 minutes on both sides.

Cut the smoked pork, duck, potatoes, carrots, cucumbers, eggs, and apples into same-size cubes.

Put these ingredients into a deep dish, and stir with the peas and mayonnaise.

Sprinkle with the salt and pepper, and stir one more time.

Fry the rye bread pieces on a pre-heated skillet, with 1 tsp the vegetable oil per each piece, for 1 minute per side.

To serve, place rye bread pieces on plates.

Using a culinary ring (or just a glass), place 1/4 of a salad over bread.

Decorate with the parsley leaves, capers, and pomegranate seeds, and serve.

Classic Crabmeat Salad

Submitted by Russian_Cuisine on Sat, 01/17/2015 - 19:01.


7 oz (200 g) crab meat (or crab meat imitation)
1 can (10 oz, 325-340 g) sweet corn
4-5 hard-boiled egg
½ medium English (seedless) cucumbers
1 medium carrot
4 tbsp mayonnaise
Salt on your taste


Peel the eggs, and cut into medium cubes.

Shred the cucumber into thin strips.

Peel the carrot, wash, and grate on a small grater.

Open the can with the corn, and dry out corn.

Cut the crab meat sticks into medium cubes.

Stir all ingredients, and let to sit for 30 minutes, then serve.

Sturgeon Salad

Submitted by Nobility_Cuisine on Wed, 11/19/2014 - 10:20.

Ingredients for 2:

5.5 oz (160 – 170 g) sturgeon fillet
4 oz (120 g) cauliflower
4 oz (120 g) cherry tomatoes
1 – 1.5 oz (40-50 g) canned corn
1 – 1.5 oz (40-50 g) boiled green beans
1 oz (30 – 40 g) green leaf salad
1 tbsp chopped pitted black olives
2 tbsp thinly chopped greens (parsley, dill, schnitt)
½ tsp salt
Ground black pepper on your taste
Mayonnaise, serve separately


Rub the fish fillet with the salt, black pepper, and mayonnaise, let to sit for 1 hour in a cool place, and bake in an oven to a readiness.

Let fish to chill, and cut into small pieces.

Boil the cauliflower in a salted water, dry out, and let to chill.

Cut cauliflower into small pieces.

Dry out the corn and beans.

Chop beans.

Cut the tomatoes into halves.

Thorn the salad into large pieces.

Cover a large flat dish with salad's leaves.

Put corn, beans, tomato pieces, cauliflower pieces, fish pieces on top.

Sprinkle with the mayonnaise.

Decorate with greens and olives.


Crabmeat Salad with Zucchini

Submitted by Russian_Cuisine on Wed, 11/19/2014 - 10:15.


1/2 – 1 lb (250 – 450 g) crabmeat, or crabmeat imitation
1/2 lb (230 – 250 g) zucchini
1/2 lb (250 g) potato
1/2 lb (250 g) canned green pea
1/2 lb (250 g) cucumber, chopped
1/2 lb (250 g) apple
2 hard-boiled eggs
3.5 oz (100 g) celery
1 tbsp sugar powder
Greens, salt, and mayonnaise on your taste


Chop the crab meat.

Boil the potato and celery until a readiness, and let to chill.

Peel and chop the apples, eggs, and potatoes into small cubes.

Chop celery.

Slice the zucchini into 1-finger-thick rounds, and steam zucchini until a transparency.

Let zucchini to chill, and cut into medium cubes.

Stir all ingredients, let to sit for 20 minutes, decorate with greens, and serve.

Potato Salad

Submitted by Russian_Cuisine on Sun, 09/28/2014 - 05:54.


1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste


The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Pour wine over the warm potatoes, and set aside.

Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.