Main dishes

Pork Rolls

Submitted by Nobility_Cuisine on Mon, 11/03/2014 - 04:50.


1 lb pork fillet
1/2 lb apple
1/2 lb ground cheese
1 large onion, chopped

5 tbsp vegetable oil
4 tbsp sour cream
Salt and ground pepper on your taste


Slice the pork in same-size slices, and tenderize them.

Sprinkle with the salt and pepper.

Peel and shred the apples.

Stir apples and the ground cheese, put equal portion on a middle of every pork slice, and roll.

Stir every roll with the vegetable oil for about 2 minutes per side.


You may keep these rolls in a refrigerator up to 2 days.

Brush every roll with the sour cream, put in an oven-safe dish, and simmer for 30 - 40 minutes in an oven, pre-heated to 370 F (180 C).

Serve with any garnish.

Pumpkin and Mushrooms

Submitted by Russian_Cuisine on Sun, 10/19/2014 - 08:35.

Ingredients for 4:

2 large potato
1 lb (450 g) pumpkin
1 lb frozen porcini
1 large onion
5 garlic cloves
Salt and spices on your taste


Peel and wash all vegetables.

Cut the potatoes into halves.

Then, cut every potato half into thin pieces but not to end, to get “a book”.

Simmer the mushrooms with a little water until a readiness in a large sauce-pan.

Cut the pumpkin into medium pieces, and stir-fry for about 2 minutes with a strong heating.

Separately, stir-fry the chopped onions and garlic cloves for about 2 minutes.

Separately, fry the potato “books” for about 2 minutes turning some times.

Put all vegetables into the sauce-pan with mushrooms, sprinkle with the salt and spices, and simmer with the low heating for about 20 minutes.

Stir some times.

Serve hot as a main dish, or as a garnish to meat dishes.

Cabbage Baked with Sour Cream Sauce

Submitted by Russian_Cuisine on Sun, 10/05/2014 - 12:07.


2 lb (1 Kg) cabbage, thinly shredded
1/2 tsp salt

For sauce:

1 lb (450 g) sour cream
2 tbsp tomato paste
1/2 tsp salt
Ground black pepper, and garlic on your taste


Put the cabbage into a sauce-pan, pour with a boiling water to cover cabbage, add the salt, and bring to boil with a low heating.

Boil until a mildness of cabbage (10-30 minutes, depends on cabbage type.

Note:Do not cover cabbage to avoid a smell increasing!

Then, dry out cabbage thoroughly, and place into a baking dish.

Stir all ingredients for a sauce, and pour over cabbage evenly.

Pre-heat an oven to 430 F (220 C), and bake for about 10-15 minutes.

Sauce should be dried out a little, and it's color turns bright.

Serve hot or cold.


You may sprinkle hot cabbage with a chopped greens, or with a ground cheese.

Potato Kletski with Mushrooms

Submitted by Russian_Cuisine on Sun, 09/21/2014 - 09:31.


2 lb potato
1 lb mushrooms
1/4 lb bacon
2 tbsp grated cheese
2 tbsp sour cream
3 tbsp green onions, chopped
1/2 cup milk
Salt and pepper on your taste
1/3 cup flour
2 tbsp vegetable oil


Wash, peel, and grate the potatoes.

Let to drip a potato juice.

Clean and chop the mushrooms, and simmer with the vegetable oil, stirring constantly.

Chop the bacon, and stir-fry, then dry out.

Stir well potatoes, 1 tbsp onions, and mushrooms.

Bring to boil 1/4 Gallon water, add the salt.

Using two tablespoons, shape kletski, and boil until a readiness.

Put the kletski into a dish.

Meanwhile, make a sauce.

Stir-fry the flour in a dry deep sauce-pan until color of flour turns creamy.

Stir-in the milk, sour cream, ground cheese, fried bacon, and leftovers of onions, and cook for about 3 minutes.

Serve kletski with the sauce immediately.

Striped Omelet

Submitted by Nobility_Cuisine on Sat, 09/13/2014 - 23:31.

Ingredients for 8:

3 medium red bell pepper
3 tbsp vegetable oil
1 tbsp finely chopped fresh basil
2 lb Swiss chard, red or green
1/4 cup finely chopped shallot onion
13 large egg
1/4 tsp salt
1/2 cup and 2 tbsp creme fraiche, or whipping cream
6 oz coarsely grated hot Cheddar cheese


Roast the bell peppers on racks over high heat, turn, and wait until skins are charred, totally for about 6-8 minutes.

Transfer to a bowl, and let cool, slightly covered.

Peel peppers, remove stems and seeds, and finely chop.

Saute peppers with 1.5 tbsp strongly pre-heated vegetable oil, stirring frequently until liquid is evaporated.

Transfer to the bowl, and let to cool.

Cook chard leaves in a large volume of a boiling water for 2 to 3 minutes, then drain in a colander, rinse under cold water, drain one more time, and finely chop.

Stir-fry shallot onions with 1.5 tbsp vegetable oil, until softened and beginning to brown, 4-5 minutes.

Add chard, and cook, stirring occasionally, until a mixture looks dry, stir-in the salt and ground black pepper to taste, and cool.

Pre-heat an oven to 450 F (230 C).

Sprinkle a loaf pan with the oil.

Whip 8 eggs with the salt and pepper, and divide into 2 bowls.

Whip 3 tbsp the creme fraiche with 1 bowl of eggs until smooth, and then stir-in the bell pepper mixture.

Whip 1/4 cup creme fraiche with the second bowl of eggs until smooth, then stir-in the chard mixture.

Pour bell pepper eggs into the loaf pan, and bake in a hot water bath in middle of the oven, until firm to the touch, 18-20 minutes.

Pour chard eggs over bell pepper eggs, and continue, until layer is firm, 18-20 more minutes.

Whisk all remaining ingredients: 5 eggs, Cheddar, salt and pepper to taste, and creme fraiche, and pour cheese eggs over chard eggs.

Bake for about 20 minutes, or until layer is lightly browned and puffed.

Transfer loaf pan to a rack, and let to cool for about 5 minutes, then invert hot or warm omelet onto a platter.

Slice, and serve.

Filled Potato Galushki

Submitted by Russian_Cuisine on Sat, 08/23/2014 - 17:06.


2 cup grated raw potato
1 cup cold potato puree
1 egg, beaten
1 tbsp grated onion
0.5 - 1 cup flour, sifted
1 tbsp baking powder
Salt and pepper on your taste
2 tbsp melted butter

For filling:

1 cup dry tvorog (or Ricotta cheese, or farmer's cheese, or small curd cottage cheese)
1 egg, beaten
Salt and spices on your taste


The potato pulp must be as dry as possible ( quantity of the flour depends on it).

Combine the potato puree, eggs, onions, salt, spices, and grated raw potatoes.

Stir the flour with baking powder, and stir-in to the potato mix.

The mix should be thick enough to shape.

Form small balls, and flatten them into rounds.

Blend the filling ingredients together.

Place 1 tsp filling on a middle of each round, then, seal, and shape into an oval.

Bring water to boil, add the salt, and drop galushki into the boiling water.

Boil for about 5-8 minutes, then drain in a colander, and place in a serving dish.

Toss with a melted butter.

Serve with a sour cream and tvorog (or Ricotta cheese, or farmer's cheese, or cottage cheese)

Beef with a Hot Tomato Sauce

Submitted by Nobility_Cuisine on Sun, 08/10/2014 - 09:26.

Ingredients for 1 portion:

4.5 oz (120 g) beef fillet
2 tbsp butter
2 oz (60 g) chopped onion
2 tbsp flour
2 oz (60 g) sour cream
1 tbsp hot tomato sauce
1 tbsp tomato paste
Salt on your taste


Cut the meat into 1-1.5-inch length, and 0.5-inch width pieces.

Stir-fry meat in a portion skillet, and stir-fry the onions separately with the butter.

Sprinkle meat with the salt, and add fried onions into portion skillet with meat.

Blend the sour cream, tomato paste, and hot tomato sauce together, and pour into skillet with meat and onion.

Stir well, and simmer all together for about 10-15 minutes with a low heating.

Serve each portion in portion skillet, and serve a plate with a garnish: fried potatoes, or complex steamed or fried vegetable mix.


Submitted by Russian_Cuisine on Sun, 08/10/2014 - 09:19.

Ingredients for 1:

4.5 oz (120 g) beef or pork fillet
1 oz (30 g) chopped onion
1/2 oz (15 g) tomato paste
1/2 oz (15 g) melted lard
Salt and pepper on your taste


Cut the meat into small 1/2 oz pieces.

Stir-fry the chopped onions with the 1/2 tsp lard.

Stir-fry meats with lard until a readiness, add the salt, pepper, onions and the tomato paste, and continue stir-frying on a lower heating for about 2-3 minutes.

Serve with a fried potato, or with a boiled pasta, or with steamed grains.

Lapshevnik with cheese

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.

Beef a la Tradesman

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.