Sturgeon Heads Schi

Submitted by Nobility_Cuisine on Sat, 06/15/2013 - 19:09.


1-1.5 lb(450-600 g) sturgeon heads
1 lb shredded cabbage, or 2 cups sea cabbage
1 medium carrot, peeled and shredded
1 medium parsley root, peeled and shredded
2 medium onions, peeled and shredded
1 tbsp tomato paste
2 tbsp butter
Greens, salt, spices, and sour cream on your taste


Cut the sturgeon heads, wash, put into a large sauce-pan, add 2 L (½ G) water, and bring to boil.

Boil for 1 hour, then take out the meat, and boil bones and cartilages for 1 more hour.

Sift the broth into another sauce-pan.

Stir-fry the onions, carrots, and cabbage with the butter until a readiness.

Pге fried vegetables into the broth, bring to boil, and boil for about 20 minutes.

Add the salt and spices after 10 minutes of boiling.

To serve, put the chopped greens, 2-3 tbsp fish meat and sliced cartilages (viziga), and 1 tbsp sour cream into every soup bowl, then pour the schi.

Ucha with Eel

Submitted by Nobility_Cuisine on Sat, 06/01/2013 - 21:21.


3 lb (1.5 kg) eel
4 medium onions
3 small parsley roots, peeled and ground
10 peppercorns
5 bay leaves
Salt on taste


Remove the skin and innards, wash and dry out.

Rub inner part with the salt.

Cut into thick steaks.

Pour 1 L (1/4 G) water into a sauce-pan, bring to boil.

Put the peeled onions, ground parsley roots, and pepper in a boiling water.

Boil until onion totally ready, with a medium heating.

Put the eel's steaks, pepper, salt, and bay leaves into the sauce-pan.

Boil for about 45 minutes with the small heating.

Then, place eel into another sauce-pan.

Strain the broth into a bowl.

Add 1 cup the broth into sauce-pan with eel, put the chopped parsley, green onions, and dill into sauce-pan.

Boil with low heating for about 15-20 minutes.

Pour the strained broth into sauce-pan with eel, and stir.

Serve with a rye bread.

Fish-Sorrel-Spinach Schi

Submitted by Russian_Cuisine on Sat, 05/18/2013 - 14:55.


1 lb sturgeon, or 2 sturgeon steaks
2 tbsp dried parsley root and celery root
1 lb freshly catch small fish
3 green onion stalks
3 dill stalks
3 parsley stalks
3-5 bay leaves
0.5 lb sorrel leaves
0.5 lb fresh spinash
3 hard-boiled eggs
Salt and pepper on your taste
1 gallon water


Bring the water to boil in a large sauce-pan, put the small fish, ground white roots, bay leaves, greens, salt, and pepper into the sauce-pan.

Boil for about 30 minutes.

Strain the broth through a collander, covered with a gauze piece, into an other sauce-pan.

Bring the cleared broth to boil, and put sturgeon steaks into broth.

Boil for about 20 minutes.

Remove a foam if necessary, remove a fish skin and bones.

Cut or tear sorrel and spinash leaves.

Put them into sauce-pan, and boil for about 2-3 minutes.

Soup is ready.

Serve with hard-boiled egg halves.

Note: This recipe is from Tolstoy's family cookbook.

Double Uha

Submitted by Russian_Cuisine on Sat, 05/11/2013 - 21:06.


1 lb (450 g) small fish
½ lb (~230 g) zander
½ lb (~230 g) burbot
6-7 small potatoes, preferably young potatoes
3 small onions
1 parsley root
10 peppercorns
Dill and parsley greens, bay leaves, and salt on your taste
¼ G (1 L) water


Place the small fishes into a gauze bag, tie a tight.

Put the bag in a medium sauce-pan, pour a cold water into sauce-pan, and place on a medium heating.

When the water boils, remove a foam from a surface, turn the heating to small, add the ground parsley root, 1 chopped onion, salt, peppercorns, and bay leaves.

Boil for about 1 hour.

After that, remove the gauze bag with small fishes from the sauce-pan.

Meanwhile, peel and chop the onions, peel the potatoes, and cut into medium pieces, chop the parsley greens.

Put into the sauce-pan, and boil until a potatoe's readiness.

Put the zander and burbot portion pieces into the sauce-pan.

Boil for about 15 minutes more.

Chop the greens.

To serve, pour the uha into portion bowls, put the fish pieces into every bowl, sprinkle with the chopped greens.

Note: You can take out the boiled small fishes, or use them in another dishes.

Tsar's Lentil Soup

Submitted by Russian_Cuisine on Wed, 04/10/2013 - 09:47.


1 cup lentils
3 L (3/4 G) water
2 large onions
2 large carrots
4 medium potatoes
4 tbsp rafinated vegetable oil
1 can (400 g) pitted brined black olives

1/2 cup rice, bay leaves, ground peppers are optional


Soak lentils for about 3-5 hours, then drain.

Bring 3 L water to boil in a sauce-pan, put the lentils, and boil intil lentils are almost done.

Meanwhile, peel potatoes, carrots and onions.

Chop the onions, grate carrots, cut potatoes into medium cubes.

Sauté carrots and onions in an oil with no smell, until they are lightly-brown.

Put the sauteed vegetables and potatoes into the sauce-pan, and continue boiling.

When potatoes are tender, put the canned black olives with a juice into the sauce-pan.

You can substitute black olives with green olives, or with chopped pickles with 1/2 cup of brine.

Taste if soup is salted enough, add salt if necessary. Put bay leaves.

Bring to boil, and turn a heating off. Remove the bay leaves.

Serve immediately, sprinkle every portion with a crushed garlic, a pinch of cumin, or finely chopped herbs (parsley, celery).

Note: This soup has some variations with green beans, or shelled green peas, or diced tomatoes, or mushrooms.

Lentil Soup - 2

Submitted by Russian_Cuisine on Sat, 03/23/2013 - 21:45.


1 cup red lentil
5 cups water
1 medium carrot
½ lb (230 g) celery root
1 large onion
¼ lb (100 g) parsley root
5 garlic cloves
Bay leaves, peppercorns, dryed thyme and salt on your taste


Soak a lentil in 1.5 cups water, and leave it overnight.

Wash the lentil, put into a sauce-pan, pout 3.5 cups water, and bring to boil on a small heating inder a lid.

Peel and chop the vegetables separately.

When lentil starts to boil, put the carrots and celery root into the sauce-pan.

After 30-40 minutes, put the chopped onions, bay leaves, and peppercorns into the sauce-pan.

Boil for about 15 minutes more.

Turn the heating off.

Put the chopped garlic, sprinkle with the thyme and salt, and let to sit for about 10 minutes more under lid.

Serve hot.

Borsch a la Fleet (Борщ по-флотски)

Submitted by Nobility_Cuisine on Sat, 02/02/2013 - 19:39.


3.5 oz (100 g) smoked bacon
7 oz (200 g) beet roots
4 oz (120 g) green cabbage
2 oz (60 g) carrots
2 oz (60 g) chopped onions
1 tbsp (10 g) chopped fresh parsley greens
about 1 tbsp (10 g) sugar
about 1 tbsp (10 – 20 g) table vinegar
1 oz (28 g) maragarine, or butter, or vegetable oil
1 oz (28 g) tomato paste
1 oz (28 g) sour cream
Bay leaves, greens, and salt on your taste
1.5 l (1/3 G) meat broth


Cut the bacon into mediun-size pieces, and boil in the meat broth for about 20 minutes.

Meanwhile, cut the cabbage into cubes, and potatoes and carrots into smaller-size cubes separately.

Put cabbage and potatoes into a sauce-pan, and set a low heating.

Boil for about 15 minutes.

Boil or microwave (preferably) the beet roots separately until a readiness.

Cool beets, peel, and cut into thin strips.

Melt the margarine in a skillet, stir-fry the carrots and onions for about 2 minutes in the skillet, then add the tomato paste, and stir-fry for 1 – 2 minutes more.

Then, put all ingredients except the bay leaves into the sauce-pan, stir, and boil until readiness.

Turn the heating off.

Put bay leaves into the sauce-pan, let to sit for 1-2 minutes under a lid.

Serve with the sour cream and chopped fresh greens, or with just greens.


You can substiture a fresh cabbage with a sauercrout.
In this case, vinegar is optional.

You can substiture fresh greens with dried greens.

You can add any canned beans as an additional ingredient.

Mushroom Rassolnik

Submitted by Russian_Cuisine on Sat, 09/22/2012 - 13:42.


3-5 medium pickles
3.5 – 5.5 oz (100 – 150 g) dried mushrooms
2 - 3 medium potatoes
3 tbsp pearl barley or rice grains
1 medium carrot
1 medium onion
2 tbsp vegetable oil
2 tbsp tomato paste, or tomate sauce


Soak the barley for 1 hour.

Peel the potatoes, and cut them into medium-size pieces.

Grate (or just break into small pieces) the dried mushrooms, place them into a medium sauce-pan, pour in 2 L (1/2 G) hot water, and bring it to boil.

Boil until they're ready, in 1 hour or longer.

Add the grains and potatoes into the sauce-pan, boil until all ingredients are cooked.

Grate the pickles, put them into a sauce-pan, add 1 cup hot water, and bring to boil with low heating.

Boil for about 15 minutes.

Peel and grate the carrots, peel and chop the onions.

Stir-fry them with 2 tbsp vegetable oil until the carrot turns mild, add the tomato paste, and fry with low heating, stirring continuously, for about 3 – 5 minutes.

Put all of the prepared ingredients into the saucepan with the mushroom broth, grains, and potatoes, add boiling water if necessary, and boil for about 10 minutes until it's ready.

Serve with sour cream (1-2 tbsp per portion).

Soup “Poor Student”

Submitted by Russian_Cuisine on Sat, 08/18/2012 - 16:23.


1 can beef, chicken, or fish in own juice
1/4 Gal water
1 lb vegetables on your choice
1 tbsp butter


Bring water to boil.

Chop the vegetables as you like, put in the boiling water, and boil until readiness.

Open the can, and place all it contains in a sauce-pan with boiling vegetables.

Bring to boil, boil for about 3 minutes, and serve.

Mushroom – Milk Soup

Submitted by Nobility_Cuisine on Sat, 01/14/2012 - 17:03.


1 lb potato
1 L (1/4 Gal) milk
16 oz (0.5 L) broth or water
0.5 lb fresh mushrooms (or 3 tbsp dried mushrooms soaked for 3 hours. with a broth)
4 tbsp butter or margarine
4 tbsp chopped green onions
1 tbsp chopped dill
Salt on taste


Peel the potatoes, cut into medium cubes, and put them in a boiling broth or water.

Boil until potatoes are ready under a lid with medium heating (for about 15 minutes).

Clean the mushrooms, chop, and stir-fry them with the green onions and butter.

Put the fried mushroom-onion mix into the broth with potatoes, and boil together for about 7 minutes.

Then, pour the milk into the saucepan with mushroom soup, stir, and bring it to boil.

Add the salt and greens, remove heating, and serve.