Main dishes

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.


17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste


Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.

Old-Style Pelmens

Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.


For dough:

12.2 oz (350 g) flour
1 egg
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt

For stuffing:

17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste

6 portion pots


Knead a dough from the flour, water, egg,vegetable oil, and salt.

Set aside for about 30 minutes.

Stir the ground chicken and salt.

Dice the tomatoes and onions, and stir-fry with the butter.

Roll the dough into very thin layer, and cut rounds using any cup.

Put 2 tsp of ground chicken onto each round, and pinch their edges.

Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.

Pre-heat an oven to 300 F (150 C) temperature.

Stir the sour cream and chopped parsley greens.

Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.

Roll the dough leftovers together, and shape "lids" for each pot.

Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.

Serve immediately.


You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.

Omelet on a water bath

Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.


5 egg
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped


Rub a glass bowl with the vegetable oil.

Set it into a high metal dish with a hot water.

Water level has to be ½ hight of the glass bowl.

Pre-heat an oven to 360 F (180 C).

Whip the eggs, milk, and salt together, and pour into the glass bowl.

Put the metal dish into the oven, and bake for about 20-30 minutes.

Meanwhile, melt the butter.

After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.

Slice, and serve immediately.

Pearl Kascha with Mushrooms baked in Pots

Submitted by Russian_Cuisine on Sun, 03/15/2015 - 11:12.

Ingredients for 1 portion baking pot:

3.5 oz (100 g) pearl barley grain
3.5-4 oz (100-120 g) fresh mushrooms
1.7 oz (50 g) butter or margarine
1/2 tsp salt
300-320 ml (1 1/4 cup) boiling broth or water


Wash the grains in several waters, until the water leaves clear.

Let to drip in a colander.

Pre-heat an oil in a skillet, put the grains into the skillet, and stir-fry with a medium heat, until the grains are fried (do mot burn!).

Meanwhile, clean the mushrooms, and cut into quarters.

Put mushrooms into the skillet, and stir well.

Set the heating to low, cover skillet with a lid, and let to cook for about 3 minutes, while mushrooms give a juice.

Put the grains with mushrooms into a baking pot, pour a boiling juice into the pot, sprinkle with the salt, and cover with a lid.

Pre-heat an oven to 430 F (220 C), and put pots into the oven.

After 10 minutes, decrease a temperature to 360 F (180 C), and bake for about 50 more minutes.

Cook for 10-15 minutes more if necessary.

Serve hot.

Potato Casserole

Submitted by Russian_Cuisine on Sun, 03/01/2015 - 17:31.


26 oz (750 g) potato
1 large onion
3 tbsp (40 g) butter
3.5 fl oz milk
7 oz (200 g) hard cheese, ground
1 tsp mustard
2-3 medium ripped tomato
Salt, ground pepper, ground nutmeg and other spices – on your taste


Peel the potatoes, wash, dry out, and cut into medium pieces.

Boil 2 cup a salted water, put potatoes into water, and boil until a readiness.

Meanwhile, peel the onions, cut it into small cubes, and stir-fry in a large skillet with the butter, until onions get a goldish color.

Pour the milk into the skillet, and bring to boil stirring permanently (but do not boil!).

Make a potato puree with the boiled potatoes and onion-milk mixture.

Add the mustard, salt, pepper, spices, 5.2 oz (150 g) ground cheese to puree, and stir well.

Pre-heat an oven to 390-400 F (200 C).

Rub a baking dish with 2 tbsp butter.

Put the potato mixture into the dish evenly.

Slice the tomatoes into medium slices, and cover a potato mixture.

Sprinkle with 1.7 oz (50 g) ground hard cheese on a top, and put the dish into the oven.

Bake for about 25 minutes, until the cheese melts.

Slice, and serve.

Sweet Lapshevnik

Submitted by Russian_Cuisine on Sat, 02/07/2015 - 17:12.


1-2 cup vermicelli
2-3 egg
1/2 cup raisins
4 tbsp butter or margarine
Sugar and salt on your taste


Soak raisins in 1 cup hot water.

Bring water to boil, add the salt and vermicelli, and cook until readiness of vermicelli.

Let water from vermicelli and raisins to drip.

Melt 3 tbsp butter in a medium skillet.

Blend the egg, sugar, vermicelli, 1 tbsp butter, and raisins together, and place a mixture into the skillet.

Cook under a lid on a low heating for about 20 minutes.

Turn a lapshevnik in a middle of cooking time.


You may vary the ingredients: add chopped fresh fruits and berries, ground cheese, etc.

You may bake it in an oven.

This is a popular children dish.

Quick Buzhenina

Submitted by Nobility_Cuisine on Sat, 01/31/2015 - 17:31.


1-3 lb boneless, lean pork fillet
3-5 bat leaf
2 large garlic clove
Salt, black pepper, and hot paprika on your taste

Deep oven-safe dish
Parchment paper


Wash a meat, and place in an oven-safe dish.

Rub the meat with a salt, peppers, and ground bay leaves.

Slice a garlic into thin pieces, and cover meat with garlic slices.

Pour a water into the dish, to cover at least half of meat into a height.

Take a large piece of parchment paper, fold in two, and sprinkle one side with water thoroughly.

Wrap the meat with paper, moist side inside and does not touch the meat.

Ends of paper should be in water.

Pre-heat an oven to 300 F (150 C), set the baking dish into the oven, and bake for 2-4 hours.

To bake 1-1.5 lb (450-700 g), baking time is 2 hours, for 3 lb – 3 hours.


Minimal baking time is 2 hours.
If water evaporates before 2 hours have gone, add more water.

Then, take out dish from oven, and let to chill in a room temperature (do not remove the paper!)

When chilled, set dish into a refrigerator overnight.

Then, slice, and serve.


You may bake a brisket by same recipe, but for brisket you need less water in the dish (1”-1.5”).

Buckwheat Krupenik

Submitted by Russian_Cuisine on Sat, 01/31/2015 - 17:19.


2 cup (420 g) buckwheat
2 cup (500 g) sour cream
2 cup (400 g) tworog, or Ricotta cheese, or Farmer's cheese
3 egg yolk
4 tbsp (80 g) butter


Blanch the buckwheat in a boiling water for 1 minute, then dry out (let the water to drip).

Whip all ingredients together, then bake on an oven on a medium heat until a golden crust increases on top.

Serve hot.

Smelt a la St.Petersburg

Submitted by Nobility_Cuisine on Sun, 12/28/2014 - 11:53.

Smelt has become the unofficial culinary brand of St.Petersburg. In May, the restaurant menus necessarily appear seasonal dishes with this fish, which has an unusual smell of fresh cucumbers.


1 lb smelt
1.7 fl oz (50 g) white wine
Herbs and spices on your taste
11.5 fl oz (300 ml) milk
1.2 oz (40 g) butter
2-3 tbsp flour


Clean the smelt from scales, remove gills and innards, and thoroughly wash out the fish in a cold water.

Boil several fishes in 1 cup a water with a salt, pepper, and bay leaf to taste, to prepare a fish broth.

Peel and slice the onions, and stir-fry with 2 tbsp butter, until onions get a golden color.

Chop greens.

Melt the butter, add to it 2-3 tablespoons of the flour, stir-fry for about 3 minutes, and add the milk and salt.

Stir well the resulting mixture, and boil until it thickened. You get a white sauce.

Put the fish into a sauce-pan, cover with the fried onions and chopped greens.

Pour the white wine and half of the fish broth on top.

Put the saucepan over a medium heat.

Melt 1/2 tsp butter in a skillet, place the fish on the bottom of the skillet, cover with the fried onions and finely chopped greens, and pour a half of the fish broth mixed with the white wine.

Cook under a lid with a medium heating.

At this time, mix the remaining broth with the white sauce, and bring to a boil on low heating, to get a fish sauce.

When the smelt is ready, serve it with boiled potatoes, and pour with the sauce.

Pork a la Hunter

Submitted by Russian_Cuisine on Sun, 12/28/2014 - 11:30.

Ingredients for 6:

52.5 oz (1.5 Kg) pork loin
3 large onion
1 tsp flour
1 tbsp cherry jam
2 oz (60 g) butter, or lard
1.5 cup broth
Salt on your taste

For marinade:

1/2 cup dry white wine
10 peppercorns
10 spicy corns
20 juniper berries
1 large lemon for juice
1 bay leaf
2 cloves


Bring to boil all the ingredients for the marinade.

Peel and slice the onions.

Put the pork loin into a ceramic dish, put onion rounds on a meat, and pour boiling marinade on top.

Cover dish with a lid, let to cool, and place in a refrigerator for 4 days, turning the meat twice a day.

Then, take pork loin out, rub with the salt, and let to sit for 1 hour in a room temperature. Keep the marinade.

Fry loin on all sides in a melted butter (or lard).

Pre-heat an oven to 370 F (180 C).

Put the meat in an oven-safe dish with a lid, and bake for 30 minutes.

Cover with the marinated onion rounds, and bake for 1.5 hour more, pouring meat juices on top some times.

Take meat out, and pour the meat juices into a sauce-pan.

Strain marinade into the same sauce-pan, and stir with the flour, jam, and broth (if necessary).

Boil a sauce with a low heating for about 10 minutes.

Slice the meat, pour this sauce on top, and serve with baked vegetables, or with a buckwheat kasha.