Main dishes

Eggplants a la Austria

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
1 egg
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.

Simmered Cabbage with Smoked Meat

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.

Serve hot.


This is a standalone dish, or a garnish.

You can make different varietis of simmered cabbage using different greens and spices.

Pink Salmon with Green Sauce

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.

Vegetable Cutlets with Sunchokes

Submitted by Russian_Cuisine on Sat, 04/19/2014 - 14:56.


18 oz (500-520 g) cabbage
18 oz (500-520 g) sunchoke
2 egg
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.

Chicken with Kiwi

Submitted by Russian_Cuisine on Sun, 04/13/2014 - 10:12.

Ingredients for 4:

2 lb (about 1 kg) chicken fillet
1 kiwi
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.

Meatballs with Dried Apricots

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

For sauce:

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.

Carp in Beer

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
2 carrot
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.

Babka with Potato

Submitted by Russian_Cuisine on Sat, 01/25/2014 - 17:04.


1 lb (450 g) peeled potato
1 lb (450 g) pork fillet
3 large onion
5 tbsp vegetable oil
Salt and spices on your taste

3 portion pots with lids


Cut the pork fillets into small cubes.

Cut the peeled onions into small cubes.

Stir-fry pork with onions in a skillet with 3 tbsp vegetable oil until a readiness.

Sprinkle with a salt, and set aside.

Grate the peeled potatoes on a small grater.

Sprinkle potatoes with the greens and salt, and stir well potatoes with the fried pork-onions mix.

Sprinkle the pots inside with the vegetable oil, and put the prepared mix into pots.

Pre-heat an oven to 370-400 F (180-200 C), and bake pots for about 1 hour under lids.


If you microwave pots for 10 minutes each, baking time decreases to 35 minutes.

Serve hot with a sour cream and brined vegetables.

Pumpkin a la Village

Submitted by Nobility_Cuisine on Sat, 01/18/2014 - 13:27.


2 lb (1 kg) peeled pumpkin
1 cup boiling water
1 tbsp butter
1 tbsp lard
1 tbsp flour
1 cup sour cream
3-5 tbsp vegetable broth
3 tbsp tomato paste
Salt, ground pepper, and sugar on your taste


Cut a pumpkin into medium cubes.
Pour a boiling water into a sauce-pan, put pumpkin pieces into the sauce-pan, add a butter, and simmer under a lid until pumpkin turns mild.

Melt a lard in a large skillet, and stir-fry a flour with lard for 1 minute.
Then, add a sour cream,salt, sugar, pepper, and vegetable broth, and stir well.

Continue heat the skillet on a low heating.

Put the pumpkin into the skillet, stir, and simmer for about 2 - 3 minutes under lid.

Serve with boiled potatoes.

Chicken in Aspic

Submitted by Russian_Cuisine on Sun, 12/29/2013 - 08:36.


1 chicken (3 lb, 1.5 kg)
2 carrot
1 white or yellow onion
3 bay leaves
5-7 peppercorns
3-5 garlic cloves
Salt on your taste
2 pack gelatine


Place the chicken into a sauce-pan, pour water to cover chicken, and bring to boil.

Peel and slice the carrots, garlics, and onions into rounds.

Remove a foam and fat from a top of boiling water, and put the vegetables, salt, and peppercorns into the sauce-pan.

Boil until you can easily remove chicken's bones.

Put the bay leaves into sauce-pan for 10-15 minutes before ending to boil.

Take out chicken and vegetables. Remove bay leaves.

Remove chicken skins and bones, and cut the meat into small pieces.

Place evenly meat and vegetables in molds for gelly.

Filter the chicken broth, and return to sauce-pan.

Soak the gelatine in 2 cup hot broth for 15 minutes (or, much easier, microwave the gelatine with broth for 2 minutes).

Stir broth with gelatine with broth in sauce-pan, and heat almost until boiling.

Pour broth into the molds with meat and vegetables, and let to cool and harden.

To take out chicken in aspic from molds, place bottoms and sides of molds in a hot water for 5 seconds, then turn.

Decorate with greens, mustard, and horseradish sauce, and serve.