Submitted by Russian_Cuisine on Sun, 07/27/2014 - 08:06.
7 oz (200 g) fat tvorog, or Farmer's cheese, or Ricotta cheese
7 oz (200 g) dry noodles
1-1.5 cup bread crumbs
4 tbsp butter
1 large carrot
1-1.5 cup milk
Sugar and salt on your taste
Sour cream on your taste
Boil the noodles until a readiness, dry out, and stir with the cheese.
Peel and wash the carrots, grate and stew with the 2 tbsp butter.
Whisk the eggs with the milk, and mix with noodles, cheese and carrots.
Season with salt and sugar, stir well.
Pre-heat an oven to 380 F (190 C).
Rub a baking dish with 1 tbsp butter, sprinkle with breadcrumbs, put the mix into the baking dish evenly, sprinkle with 1 tbsp melted butter and bread crumbs on a top, and bake in the oven for about 25-30 minutes.
Take lapshevnik out of oven, slice, and serve with the sour cream.
Submitted by Nobility_Cuisine on Sat, 06/14/2014 - 16:25.
3 lb (1.4 kg) beef fillet
2 large onion
2 garlic clove
2 cup sour cream
3 bay leaf
3 tbsp mustard
3 tbsp flour
Groung ginger, mayoram, black peppercorn, salt on your taste
Peel the onions, and chop thinly.
Wash the meat, cut into medium-size cubes, and stir meat and onions.
Place meat with onions into 3 medium-size pots, add the 1 bay leaf, and some peppercorns into each pot, cover pots with lids, and put into a cold oven.
Heat the oven to 360-400 F (170-200 C), and bake for about 2.5 hours.
After that time, stir-fry the flour in a dry large skillet, until a nutty aroma increases, then add the sour cream, mustard, mayoram, ginger, and garlic.
Stir well, and cook for about 1 minute.
Then, pour a sauce into pots, cover, and bake for about 30 more minutes.
Serve with any garnish.
Submitted by Russian_Cuisine on Sat, 06/14/2014 - 15:58.
4 medium tomato
4 medium onion
3-7 garlic cloves
1/2 lb (230 g) ground meat
3.5 oz (100 g) pitted black olives, optional
3.5 oz (100 g) pitted green olives, optional
1/2 lb (230 g) sour cream
7 oz (200 g) shredded chedder cheese
3-5 tbsp vegetable oil
Salt and fresh greens on your taste
Wash the eggplants, and cut into medium cubes.
Stir-fry eggplants with the 1-2 tbsp vegetable oil for about 3-5 minutes.
Peel and chop the onions and garlics.
Stir-fry the ground meat with chopped onions, chopped garlic, and 1-2 tbsp vegetable oil until a readiness of the meat crumbles.
Pour 1 tsp vegetable oil into a large oven-safe sauce-pan, or into a deep skillet.
Put eggplants evenly into the skillet, and put the stir-fried meat over eggplants evenly.
Slice the tomatoes into thin rounds, and put them over meat into skillet.
Put the black olives over tomatoes, and the green onions over black olives, optionally.
Pour the sour cream on a top evenly.
Sprinkle with the salt on top.
Bake in a pre-heated to 400 F (200 C) for about 25-35 minutes.
Then, take out skillet from the oven, and sprinkle with the ground cheese, and with the chopped greens, and let to sit until cheese melts.
Note: This is a very popular dish of a South of Russia.
Submitted by Nobility_Cuisine on Sun, 06/08/2014 - 07:19.
2 lb (900 g) eggplants
2/3 lb (300 g) boiled meat
3.5 oz (100 g) boiled rice
4 medium onion
2 oz (50-60 g) ground cheese
Vegetable oil, ground pepper, and salt on your taste
Cut the eggplants alongside into halves.
Cut the every half across from inside, and put the halves into a large skillet with skins on top.
Add the vegetable oil, and cook on a medium heating until eggplants are totally cooked.
Chop the meat.
Chop the peeled onions, and stir-fry in an other skillet until a readiness.
Scrape the insides of the eggplants using a spoon (keep skins).
Chop insides of eggplants, onions, meats, and the boiled rice together.
Stir-in the salt, pepper, egg, and stir well all together.
Fill the ehhplants' skins with the mixture, sprinkle with the ground cheese, and vegetable oil.
Bake in a pre-heated to 400 F (200 C) oven, until cheese melts, and serve.
Submitted by Russian_Cuisine on Sat, 05/31/2014 - 17:00.
1 lb (450-500 G) thinly shredded cabbage
2/3-1 Lb (300 — 400 g) smoked meat,or ham
2 medium onion
3 tbsp sour cream
5 fl oz (140-150 ml) water
2.5 oz (70 g) vegetable oil
Salt, spices, and greens on your taste
Peel onions, and cut into small cubes.
Cut all meat ingredients into thin short slices.
Cut a shredded cabbage into short stripes.
Pre-heat a deep skillet with a vegetable oil, and stir-fry the onions and meats in the skillet, until onions turn transparent, and meat get a light-brown colour.
Then, remove meats and onions from skillet, and put the cabbages into the skillet.
Add a water, and add more oils if necessary.
Simmer cabbage with a medium heating under a lid, stirring some times, until it turns soft and transparent.
Then, put meats and onions back into skillet, add a sour cream, salt, spices, and greens, stir well.
Cover with the lid, and simmer for 10-15 more minutes, stirring some times.
This is a standalone dish, or a garnish.
You can make different varietis of simmered cabbage using different greens and spices.
Submitted by Nobility_Cuisine on Sat, 04/19/2014 - 15:09.
Ingredients for 2:
2 whole pink salmon, about 1/2 lb weight each
10 small garlic cloves
5 fresh parsley stalks
5 fresh basil stalks
3 oz (60-70 g) fresh seedless cucumber
3.5 fl oz (100 ml) vegetable broth
Peel of 1/2 lemon
3 tbsp vegetable oil
2 tbsp flour
Salt and pepper on yoour taste
Peel the fish, remove fins and innards, wash, and dry out.
Peel the garlic and cucumbers.
Chop garlic, cucumbers, parsley, and 3 stalks basil, then stir with the vegetable oil, chopped lemon peels, and broth, and make a puree, sprinkle with the salt and pepper, and stir well.
A sauce is ready.
Rub the fish from inside and outside with the vegetable oil, salt, and pepper, and put 1 stalk basil inside.
Roll fish with the flour.
Sprinkle a baking sheet with 1 tbsp vegetable oil, put fish on it, and bake in a pre-heated to 400 F (190-200 C) oven for about 20 minutes.
To serve, place the baked fish on a flat plate, place a small dish with the green sauce aside, and garnish with a boiled rice, or a boiled young potatoes.
Note: You may substitute salmon with a rainbow trout, or a white trout.
Submitted by Russian_Cuisine on Sat, 04/19/2014 - 14:56.
18 oz (500-520 g) cabbage
18 oz (500-520 g) sunchoke
2 tbsp cream wheat
3.5 — 5 fl oz (100-120 g) whipping cream
Vegetable oil for frying
Salt on your taste
Wash and peel sunchokes.
Shred the cabbage into thin, short strips.
Grate cabbage and sunchokes thinly, and put into an enameled or glass sauce-pan.
Pour a whipping cream into the sauce-pan, and bring to boil with a low heating.
Boil for about 5 minutes, stirring permanently.
Turn the heating off, and stir-in a cream wheat, a salt, and eggs to cabbage and sunchokes.
Shape round or oval cutlets, and fry with a vegetable oil, for about 2-3 minutes on each side.
Serve 3 cutlets per portion with a sour cream, Tartar sauce, or other sauce on your taste.
Submitted by Russian_Cuisine on Sun, 04/13/2014 - 10:12.
Ingredients for 4:
2 lb (about 1 kg) chicken fillet
4 medium onion
2 garlic clove
1.5 cup (250 g) rice
3.5 oz (100 g) soy sauce
2 tbsp lemon juice
Salt and ground red pepper on your taste
4 pots with lids
Peel and chop the onions and garlics.
Wash and dry out the chicken fillets, and cut into 1-1.5-inch-size cubes.
Stir chicken, onions, and garlic with the soy sauce and lemon juice, and sprinkle with the salt and pepper.
Cover a dish with chicken with a lid, and set into a refrigerator for about 2-4 hours.
Wash the rice, dry out, distribute equally between 4 pots, and pour a water in each pot just to cover rice.
Put chicken pieces equally into each pot, cover with the lids, and place into a cold oven.
Heat the oven to 370 F (180 C), and bake for about 1.5 hour.
Peel and slice the kiwi.
Serve immediately, decorate with the kiwi slices.
Submitted by Russian_Cuisine on Sat, 03/29/2014 - 21:46.
2/3 lb (300 g) ground meat, on your choice
1 piece white bread
3.5 fl oz (100 ml) milk
1 small-to-medium size onion
Dried ground garlic, salt, and ground black pepper on your taste
1 cup flour for rolling
½ cup vegetable oil for frying
7 fl oz (200 ml) red semi-dry wine
2 tbsp fruit or berry jam (pear, strawberry, etc.)
1 large onion
½ cup seedless raisins
3 dried pitted apricots
1 whole glove
2 tbsp lemon juice
1 bay leaf
1 stalk rosemary
Ground nutmeg, ground black pepper, and salt on your taste
Soak a bread in a milk for a couple minutes.
Peel and chop an onion.
Stir a ground meat, a salt, spices, the bread, and the onions.
Pre-heat a skillet with a vegetable oil.
Shape 1.5-inch-size balls, roll them with a flour, and fry in the skillet until all sides have a goldish colour.
Set noisettes aside, and make a sauce.
Chop a large onion, and stir-fry with a vegetable oil in an other skillet.
Add a jam into the skillet, and stir until the jam turns thin.
Chop dried apricots, and soak apricots and raisins with a wine for about 5 minutes.
Pour a wine with apricots and raisins into the skillet, and put a salt, spices, a lemon juice, a bay leaf, and a rosemary into skillet.
Stir well, and bring to boil. A sauce is ready.
Place the noisettes into the sauce, cover skillet with a lid, and simmer with a low heating for about 20 minutes.
Turn noisettes some times.
Serve noisettes with potatoes, and pour sauce on top.
Submitted by Nobility_Cuisine on Sat, 03/08/2014 - 19:31.
1 large carp (2 lb, or 1 kg weight)
2 oz (50 — 60 g) butter
1 parsley root
1 tsp honey
1/2 cup light beer
Salt and spices on your taste
Peel a carp, remove fins and innards, and bones (as much as possible).
Cut the carp into medium-size pieces.
Rub a bottom and sides of a sauce-pan with a butter.
Put the fish into the sauce-pan.
Peel, wash, and cut vegetables.
Put the vegetables into the sauce-pan, and sprinkle them with spices.
Dissolve a honey with a 1 tbsp warm water, and pour into the sauce-pan.
Pour a beer on top of vegetables.
Bring to boil with a medium heating, and boil for about 6-8 minutes.
Then, turn the heating to low, cover with a lid, and boil until the fish is ready (it is flaky).
To serve, put fish on a dish, place a garnish (potatoes, carrots) around, and decorate with chopped greens.
Serve filtered juices as a sauce.