Main dishes

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.

Stuffed Sweet Peppers in Asian Sauce

Submitted by Russian_Cuisine on Sat, 12/13/2014 - 20:14.


8-12 sweet red pepper
2-4 medium carrot
2 large onion
1 lb ground beef
1 can (1 lb) cooked white bean
3 tbsp vegetable oil
Spices: Basil, ground pepper, turmeric, ground nutmeg on your taste

1 lb (16 fl oz) vegetable broth
2 tbsp flour
2 oz (60 -70 g) butter
2 tbsp tomato sauce


Peel the carrots and onions, and cut into medium pieces.

Pre-heat the oil in a deep non-stick skillet, and put carrots and onions into oil.

Stir-fry with a low heating for about 10-12 minutes.

Stir the ground beef with onions and carrots, split ground beef into small crumbles, and turn the heating off.

Put the beans and spices into the skillet, stir well, and set aside.

Peel the peppers: remove a stalk and seeds, then wash and dry out.

Stuff peppers with the meat-beans-vegetables mixture, and place peppers (bottoms upwards) in a deep ceramic oven-safe dish with a lid. Set aside.

Melt the butter in a sauce-pan with a low heating.

Add 2 tbsp flour to butter, and stir-fry until nutty aroma increases.

Add 2-3 tbsp tomato sauce (or tomato paste) and sweet paprika, stirring permanently.

Add 1 lb warm vegetable broth (or just salted water) into skillet by thin string, whipping permanently, to get an even consistency of a sauce.

Remove heating, and chill the sauce to warm temperature, continuing whipping.

Pre-heat an oven to 320 F (160 C).

Pour sauce into the dish with stuffed peppers, cover dish with a lid, and put in the oven for 1 hour.

After that, decrease oven temperature to 210 F (100 C), and cook for 2 more hours.

Serve peppers hot, pour sauce on top.

Potato Casserole

Submitted by Russian_Cuisine on Sun, 11/30/2014 - 08:31.


1.5 lb (750 g) potato
1 large onion, chopped
3 tbsp (40 g) butter
3.5 fl oz (100 ml) milk
7 oz (200 g) hard cheese, ground
1 tsp Dijon mustard
3 medium tomatoes
Salt, ground black pepper, ground nutmeg on your taste


Peel the potatoes, and boil in a salted water until a readiness.

Meanwhile, stir-fry the chopped onion with the butter (1 tbsp) until onion's color turns goldish.

Pour the milk into a dish with onions, and heat almost to the boiling temperature.

Make a potato puree with 1 tbsp butter.

Stir potato puree with the milk-and-onion mixture, mustard, spices, and with the ground cheese (3/4 of whole cheese volume).

Rub a baking dish (oven safe one) with 1 tbsp butter, and pot potato puree into the dish evenly.

Slice the tomatoes, dry out, and put over potatoes, then sprinkle evenly with cheese (1/4 whole cheese volume), and bake for about 25 minutes on a medium heat.

Slice, and serve.

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)