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.

Cheese and Onion Salad

Submitted by Nobility_Cuisine on Sun, 09/21/2014 - 09:59.


3 medium onion
4-5 medium apple
4 hard-boiled egg
3.5 oz (100 g) ground cheese
Mayonnaise, vinegar, salt, sugar, and chopped dill on your taste


Peel and chop the onions.

To make a brine, bring 1 cup water to boil, turn a heating out, and add the sugar and vinegar to boil, stirring some times.

Soak onions in the warm brine for about 15 minutes.

Peel and chop the apples and eggs separately.

Dry out onions, and put a half of onions in a salad bowl by even layer, sprinkle with the cheese and Mayonnaise.

Continue with layers: half of eggs, cheese and Mayonnaise, half of apples, cheese and Mayonnaise, second half of onions, cheese and Mayonnaise, second half of apples, second half of eggs, Mayonnaise, ground cheese, chopped dill.

Let a salad to sit for about 30 minutes in a room temperature (or 2 hours in a refrigerator), and serve.


You may substitute Mayonnaise with other white sauce, on your taste.

Salad with Cod Liver

Submitted by Nobility_Cuisine on Sun, 08/03/2014 - 08:34.


1 can cod liver
1 English cucumber
3 medium tomato
1 Peking cabbage
½ shallot onion
2 dill stalk
Lemon juice, pepper, (optional) vegetable oil on taste


Drain oil from the can with the
cod liver, put cod liver into a salad bowl, and press with a fork.

Peel and grate cucumbers.

Cut the tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.

Cut the onion into small cubes, chop the dills.

Mix all ingredients in the salad bowl well; add the lemon juice, salt, mix all together.

Serve immediately.

Eggplant Salad

Submitted by Russian_Cuisine on Sun, 07/20/2014 - 09:00.


2/3 lb (300 g) eggplant
2 medium onion
2 tbsp vegetable oil
1 ¼ tsp salt
2/3 lb tomato
1 tbsp vinegar
3 tbsp chopped basilic
¼ tsp ground black pepper


Peel the eggplant, and slice into rounds with 1/2-inch thickness.

Dissolve the salt in 1/4 G (1 Liter) a cold boiled water, and put eggplant rounds into the water for about 10 minutes.

Peel the onions, and slice ito thin rounds.

Fry eggplant rounds with the vegetable oil, until their colour turns light-brown.

Take out eggplant rounds, and put into a salad bowl.

Stir-fry onions with the vegetable oil for about 1-2 minutes, take them out, and put into the salad bowl.

Cut the tomatoes into medium-size cubes, and put into the salad bowl.

Sprinkle with the salt, pepper, and vinegar, and stir well.

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

Salad Neptun

Submitted by Russian_Cuisine on Sat, 05/24/2014 - 18:06.


1 oz (30 g) red salmon caviar
11.5 oz (300 g) calamari
11.5 oz (300 g) prawns
7 oz (200 g) crabmeat imitation
5 hard-boiled egg
Mayonnaise, salt, and pepper on your taste


Peel eggs, and separate egg yolks and whites.

Grate the egg yolks, and set aside.

Cut the egg whites into small cubes.

Boil peeled prawns in a salted water until a readiness, then dry out, and let to chill.

Put calamari rings into the boiling salted water for about 2-5 minutes (do not overboil!), then dry out, and let to chill.

Chop crabmeat imitation sticks.

Stir the egg whites, prawns, calamari rings, and chopped crabmeat imitation sticks together.
Stir a mayonnaise, a pinch of a salt and a pepper, and egg yolks together.

Add the mayonnaise-egg yolk mix to the seafood-egg white mix, and stir one more time.

Put a caviar on top, and stir all together carefully.

Serve immediately.

Salad «Snow Apples»

Submitted by Nobility_Cuisine on Sat, 05/03/2014 - 20:14.


3 hard-boiled egg
3 medim apple
1 onion
3.5 oz ground cheese
3-5 tbsp mayonnaise


Peel and chop onions, put in a small dish, and pour with a boiling water.

Stir, and let to sit for about 3-5 minutes.

Peel and grate apples.

Dry out the onions, and put into a salad bowl as an even layer.

Sprinkle with a Mayonnaise.

Peel and grate eggs, and put into a salad bowl as an even layer over onions.

Sprinkle with a Mayonnaise.

Put a ground cheese into a salad bowl as an even layer over eggs.

Sprinkle with a Mayonnaise.

Put the ground apples into a salad bowl as an even layer over cheese.

Sprinkle with a Mayonnaise.

Let to sit for about 15 minutes, and serve.

Another method:

After apples, onions, and eggs grating, stir all ingredients well, and shape as 2-inch-diameter balls.
Serve on a green salad's leaves.

«Firebird» Salad

Submitted by Russian_Cuisine on Sat, 05/03/2014 - 20:05.


10 oz (280 g) boiled chicken breast fillet
5.5 oz (150 g) ground hard cheese, on your choice
4 hard-boiled egg
1 fresh cucumer
4 tbsp canned green peas
2 garlic clove
4 tbsp Mayonnaise

4 glass dishes for salad portions


Cut a chicken fillet, egg whites, and peeled cucumber into small pieces separately.

Press a garlic, and grate egg yolks.

Put the ingredients into salad dishes to a next order:

the cucumber, chicken meat, Mayonnaise, egg white, cheese, garlic, Mayonnaise, egg yolk, Mayonnaise, grean pea.

Cover dishes with a foil pieces, and let to sit in a refrigerator for about 2 hours.

Then, serve.

Spring Salad

Submitted by Russian_Cuisine on Sat, 03/22/2014 - 19:14.


1 large Engish cucumber, or 3 medium cucumbers
2 hard-boiled egg
1-3 stalks green onion (optionally)
Sour cream, or plain yogurt on your taste


Chop peeled eggs, onions, and cucumbers.

Put a sour cream on top, and stir well.

Serve immediately.

You may use additional ingredients: radish, green salad, and chopped dills.

Warm Beet Salad

Submitted by Russian_Cuisine on Sat, 03/08/2014 - 19:20.

Ingredients for 3 portions:

3 medium beet
1 large onion
3 tbsp tomato sauce
2 tbsp vegetable oil
Salt, pepper, and spices on your taste


Bake or microwave beets until a readiness.

Cool the beets to warm, then peel, and grate on a small grater.


Grate beets in a large plastic bag, to avoid greasing of all around.

Peel and chop onions, and stir-fry with 1-2 tbsp vegetable oil until a colour turns gold.

Add the beets into the skillet, stir, cover with a lid, and simmer with a very low heating for about 5 minutes.

Sprinkle with a salt, spices, and tomato sauce, stir well, and simmer for 2 more minutes.

Serve warm as an appetizer, or salad, or as a part of a complex garnish.

Herring Mountain

Submitted by Russian_Cuisine on Sat, 03/01/2014 - 17:06.


4 herring fillet
1 large boiled potato
2 medium boiled carrot
1 medium boiled beet
1 pack gelatine (20 g)
1/2 lb (200-230 g) mayonnaise


Soak a gelatine in 2.5 fl oz (70 g) warm water.

Peel vegetables, cut into small cubes separately.

Peel a herring if necessary, and cut it into bite-size cubes.

Heat a gelatine with water until dissolving of gelatine (2 minutes in a microwave).

Cool a little, stir with a mayonnaise, and divide to 4 parts.

Stir separately the vegetables with 1/4 of gelatine each one.

Put a layer of poratoes on a flat dish, then layer of carrots over it, then layer of beets, and then layer of herring.

Continue until you run out of ingredients.

Top layer should be from potatoes.

Shape a salad as a «mountain», and pour last 1/4 of gelatine-mayonnaise mix on top.

Decorate with greens, and chill in a refrigerator.

To serve, slice like a cake.