Main dishes

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.

Omelette with Cabbage

Submitted by Russian_Cuisine on Sat, 12/14/2013 - 17:35.


1 egg
1 sweet red pepper
9 oz (250 g) shredded cabbage
2 oz (50-60 g) ground cheese
1 tbsp flour
2 tbsp butter or vegetable oil
Salt, ground black pepper, and chopped greens (parsley, cilantro)on your taste


Remove a stalk and seeds from the pepper, and chop pepper thinly.

Pre-heat a skillet with the oil.

Stir the cabbage, pepper, egg, flour, greens, and spices, and spread the mix evenly in the skillet.

Cover skillet with a lid, and cook with a low-medium heating for about 5 minutes.

Then, turn, and cook the other side for 5 more minutes.

Sprinkle with the ground cheese, and cook until cheese melts.

Serve hot.


If you prefer milder cabbage, boil, or microwave cabbage previously.

Omelette «Soviet School»

Submitted by Russian_Cuisine on Sun, 12/08/2013 - 13:27.


4 egg
4 tsp flour
1 tsp sour cream
Pinch of baking soda
Pinch of salt
2 tbsp vegetable oil


Separate the egg whites and egg yolks.

Blend yolks with the flour and salt, until colour of the mix turns white.

Stir-in the baking soda into the sour cream, and blend with the yolk's mixture.

Whip egg whites into a mild peaks consistency.

Pre-heat an oven.

Pre-heat an oven-safe dish brushed with the oil.

Add the whipped egg whites into yolks-sour cream mix tablespoonfully, stirring from a bottom to top.

Pour the mixture into the dish, and place in the oven.

Bake with a medium heating until a top of omelette turns lightly-brown.

Slice, and serve hot.


You can make a sweet omelette adding several tablespoons sugar powder into the egg whites while whipping, and adding 1 tsp chopped orange zest into the egg yolks while blending.

Stuffed Turnips

Submitted by Nobility_Cuisine on Sat, 11/30/2013 - 17:01.


5-6 medium turnip
3.5 oz(100 g) uncooked rice
1 medium onion
3 tbsp butter or margarine
5 medium porcini(or 5 tsp dried porcini)
Bunch of parsley
Salt and ground black pepper on your taste

For sauce:

2 tbsp butter
2 tbsp flour
1 cup porcini broth
1 cup sour cream
1 tbsp tomato sauce


Wash the turnips, put into a medium sauce-pan, sprinkle with 1 tsp salt, and pour with a 1/3 G (1.5 L) water.

Bring to boil, and boil for about 20 minutes with a medium heating.

Dry turnips out, peel, while hot, and let them to cool.

Boil separately the rice (1:3 to water), and porcini (in a ½ L, or about 18 fl oz water).

Chop the onions, and stir-fry with the butter.

Chop porcini, and stir with rice and onions.

Remove the middles of turnip, using a teaspoon.

Chop the greens.

Stir well middles with the rice-onions-porcini mix, chopped greens, peppers, and 2 tbsp porcini broth.

Stuff the turnips with this mixture, and place turnips into an oven-safe sauce-pan. Pour 1/2 cup porcini broth into the sauce-pan.

Pre-heat an oven to 400 F (~200 C), put sauce-pan into oven, and bake while turnip's tops turn light brown.

Make a sauce:
Melt the 2 tbsp butter, stir-in 2 tbsp a flour, heat, pour 1 cup hot porcini broth, 1 cup sour cream, 1 tbsp tomato sauce, salt on your taste, stir well, and bring to boil.
Serve turnips with this sauce.

Chicken a la Caucasus

Submitted by Nobility_Cuisine on Sat, 11/23/2013 - 23:00.


1 chicken, 2.5 — 3 lb
1 tbsp black pepper
1 tsp paprika
2 oz (50-60 g) butter
1/4 cup salt
1 L (1/4 G) water
3-5 stalks fresh coriander or basilics
For sauce:
500 ml (19 fl oz) whipping cream
5-6 garlic cloves


Wach the chicken, and cut alongside on a middle of breast.

Flatten chicken, and tenderise slightly.

Place chicken in a large deep skillet, press with a board, and put a weight over it.

Dissolve the salt in water, and pour into the skillet.

Let to sit for about 1 hour, then dry out the salted water.

Wash chicken, dry out with paper towels, and rub with the ground black pepper and paprika.

Optionally, you may rub with a ground coriander, and with a khmeli-suneli spices.

Melt the butter in skillet, put chicken into skillet with a skin down, press, and fry both sides until a colour turns gold.

Put chicken on a flat plate. Press the garlic.

Strain the juices into a small dish.

Clean out the skillet, and place on a heating.
Pour the juices back into skillet, add pressed garlic.

Simmer for 2-3 minutes, then pour the whipping cream, and bring to boil with a low heating. Stir well.


You may cut chicken ibto portions.

Put chicken into skillet, and simmer under a lid for about 10 minutes.

Serve with a fresh greens, and with a fresh bread.

Salmon Florentine

Submitted by Nobility_Cuisine on Sat, 11/09/2013 - 20:34.


20 oz frozen spinach, thawed
1tbsp olive oil
1/4 cup chopped shallots
2 tsp minced garlic
5sun-dried tomatoes, chopped
1/2 tsp salt,or more to taste
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper, more to taste
1/2 cup Ricotta (tvorog, farmer's cheese)
4 by 6 oz skinless salmon fillets , rinsed and dried out
1/2 cup pine nuts, chopped


Pre-heat an oven to 350 F (160 C).

Squeeze the spinach of all excess liquid., and set aside.

Heat the oil in a large skillet over a medium heat.

Add the shallots, and cook, stirring, until soft, for about 3 minutes.

Add the garlic, and cook for 1 minute more.

Add spinach, the tomatoes, salt, pepper flakes, and cook, stirring, 2 minutes more.

Remove from heat, and let to cool for about 15 minutes.

Then, add the Ricotta, salt, and ground pepper, and stir to combine.

Place about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.

Place fillets on a baking sheet, or in a glass baking dish.

Bake until cooked through, for about 15 minutes.

Serve over a pasta or rice, top with the pine nuts.

Fish with Garlic

Submitted by Nobility_Cuisine on Sat, 11/02/2013 - 22:06.


24 uncooked fish pieces(peeled, deboned)
4 large garlic cloves, finely minced
1/2 stick butter
1/2 cup olive oil
1 cup white wine
1 tbsp chopped parsley
3 tbsp bread crumbs
3 Lemon wedges


Combine 1/2 cup olive oil (does not need to be extra virgin), white wine, parsley and lemon juice to make a marinade.

Marinate fish pieces for 15-30 minutes before cooking.

In a skillet, sauté the bread crumbs, parsley, and garlic in a little olive oil and butter until lightly browned.


Add garlic after a few moments so that it doesn't get brown.

Add fish, marinade and juice from lemon wedges, and cook until fish is flacky (7-10 minutes), and juices in the skillet are bubbling hot.

Serve fish with sauce over a steamed rice, or pasta, and with a crusty bread and salad on the side.

Tuscan Pork Chops

Submitted by Nobility_Cuisine on Sun, 10/20/2013 - 04:08.


1/4 cup all-purpose flour
1 tsp salt
3/4 tsp ground pepper
4 (1-inch-thick) boneless pork chops
1 tbsp olive oil
3 to 4 garlic cloves, pressed
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 tbsp capers
5-6 fresh parsley sprigs


Combine the flour, salt, and pepper in a shallow dish; roll the pork chops in flour mixture.

Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown.

Remove chops from skillet.

Add the garlic to skillet, and sauté 1 minute.

Add the vinegar and broth, stirring to loosen particles from bottom of skillet, and stir in the tomatoes and capers.

Return pork chops to skillet, and bring sauce to boiling.

Cover, reduce heat, and simmer for about 4 to 5 minutes, or until pork is done.

Serve pork chops with tomato mixture and the parsley.