Main dishes


Submitted by Russian_Cuisine on Sat, 04/27/2013 - 14:59.


2 lb (900 g) beef, or lamb, or chicken fillets
1 cup (250 g) ghee (melted butter)
3 large salted cucumbers, or 3/4 lb, or 300 g by weight
5 medium tomatoes, peeled and diced
3 large onions
5 large potatoes
2 cup beef broth
Salt, ground pepper, chopped garlic and greens on your taste

deep pan with a thick bottom
large skillet


Wash a meat, then dry on paper towels.

Cut the meat into 1”-size cubes.

Pre-heat a skillet with 2 tbsp ghee, and stir-fry meat intil its colour turns light brown.

Place meat into a pan with a thick bottom, add 1 tbsp ghee, and heat with a very low heating.

Wash and dry the skillet.

Peel and dice tomatoes, or use the ready diced tomatoes.
Put them into the pan, stir well.

Bring a beef broth to boil, sprinkle with a salt and pepper, and pour into the pan.

Pre-heat the skillet with 2 tbsp ghee.
Peel the onions, and slice into thin rings.
Stir-fry onions until it turns transparent.
Put onions into the pan with meat, stir well.

Wash and dry the skillet.
Peel and wash potatoes.
Cut the potatoes into large cubes, and dry on paper towels.
Pre-heat skillet with 3 tbsp ghee, put potatoes into skillet, and stir-fry until light crust.
Put potatoes into the pan, stir well.

Wash and dry the skillet.
Pre-heat skillet with 3-5 tbsp ghee-water mix (1:1).
Chop the cucumbers into small cubes.
Simmer cucumbers for about 5-7 minutes.
Put cucumbers into the pan with meat, stir well.

Simmer all together for about 5 minutes.

Meanwhile, grate a garlic, and chop greens.

Put portions from the pan to serving plates, and sprinkle every portion with the garlic and greens.
Serve immediately.

Note: Do not use pork meat for this dish. Do not use brined cucumbers.

Salmon with Black Currant – Walnuts Sauce

Submitted by Nobility_Cuisine on Sat, 03/30/2013 - 16:38.


2/3 lb (300 - 350g) salmon
1 large onion (1/3 – 1/2 lb, or 150 – 200g)
2 oz ( 50 g) fresh (or frozen and defrosted) black currant
0.5 cup (125 g) water
1/4 cup walnuts, or 2 tbsp (25g) ground walnuts
2 tsp sugar
2 tbsp vegetable oil
1/4 tsp salt and pepper mix


Grind the walnuts in a grinder, or chop finely with a knife.

Cut the onions into half-rings.

Pre-heat the 1 tbsp vegetable oil in a frying pan, and put onions into it.

Sprinkle evenly with the sugar.

Saute over a medium heat, with stirring, until onions turn soft and light browning.

Blend the onions, water, walnuts, salt, pepper and black currants together.

Beat until a smooth consistency.

If the mix turns too thick, add more water.

Cut the salmon into 1”-thick slices.

Heat the skillet again with 1 tbsp vegetable oil, and fry salmon on both sides until golden brown.

Pour the walnuts-currants sauce over fish.

Cover the skillet with a lid, and cook salmon for about 7 - 10 minutes on a low heating.

Remove skillet from the heat, and leave for 5 minutes.

Serve hot, with a garnish on your choice.

Cabbage-Fish Pancakes

Submitted by Nobility_Cuisine on Sat, 03/23/2013 - 21:57.


1 lb cabbage
1 lb fish fillet
1 large yellow onion
2-3 tsp potato starch
Salt and ground pepper on taste
2 tbsp chopped green onions or chives
3 tbsp vegetable oil


Peel and chop the onions thinly.

Stir-fry with 1 tsp vegetable oil until onions turn transparent.

Chop the cabbage into small pieces.

Put cabbage in a large sauce-pan, cover with a lid.

Simmer with a very low heating until all cabbage gives a juice, stirring some times.

Drain cabbage.

Mix cabbage and fish fillets in a mixer, drain well.

Stir the cabbage-fish mix, onions, salt, pepper, green onions, and potato starch to get a dough.

Cook as usual pancakes.

Serve with a sour cream and chopped chives or green onions.

Variation of this dish:

Instead 1 lb cabbage, you take 0.5 lb cabbage, and 0.5 lb fresh mushrooms.

In this case, chop and simmer the mushrooms separately until readiness, then drain well before put them into the mixer.

Cabbage a la Kashuba

Submitted by Nobility_Cuisine on Mon, 03/18/2013 - 08:50.


3 lb cabbage
1/3 lb (130 g) fish fillet
1 celery stalk
1 large onion
1 leek stalk
1 parsley root
1 carrot
Maioram, salt, ground pepper on your taste
5 tbsp vegetable oil
2 tbsp chopped chives
Vinegar on your taste
2 tbsp flour
10.5 fl.oz (300 ml) water


Chop the fish into small pieces.

Bring the water to boil in a large oven-safe sauce-pan, and put fish into it.

Peel the vegetables.

Chop the cabbage, carrots, onions, leeks, parsly root, and celery thinly.

Put in the sauce-pan with boiling fish.

Add all other ingredients except the vinegar and flour into sauce-pan.

Stir well.

Heat an oven to 170 C (340 F).

Place sauce-pan into the oven, and bake until the 2/3 water evaporates.

Take out sauce-pan from oven, add the vinegar and flour, stir well, and bring to boil with a low heating.

Boil for about 5 minutes, then turn heating off.

Add the chopped chives, stir well, and serve.

Serve as a standalone dish, or as a garnish to fish.

Mamalyga (Homini, Polenta)

Submitted by Russian_Cuisine on Sun, 03/10/2013 - 08:58.


2 cup corn flour
1 tsp salt
3 cupwater
Salt on taste


Bring the water to boil, add the salt, and turn a heating to low.

Add the corn flour by small portions stirring constantly, continue heating.

Boil for about 15 minutes.

Consistency should be even, without balls.

Stir well, then cover with a lid, and cook on the very low heating for 20 minutes more.

Then, put the mamalyga on a wet plate, and cut into portions.

Serve as a standalone dish with a brynza and fried onions, or with a milk, or with a sour cream, or as a garnish to meat or fish dishes.

Other way to make different dishes from mamalyga is to cool it a little, divide into small portions, shape these portions as pancakes, fry for 1-2 minutes on both sides, sprinkle with chopped vegetables and cheese, or with chopped olives, sundried tomatoes, and goat cheese, or with chopped fried liver with mushrooms, or with other combinations.

There is a freedom for your creativity.

Put the stuffing on top of every “pancake”, then cover with a lid, and warm until cheese is melted.

Serve warm on a flat dish covered with salad leaves.

Cotelettes de volaille (Котлеты де воляй)

Submitted by Nobility_Cuisine on Sat, 03/02/2013 - 18:13.

This dish is a discovery of Nicola Apper(1749-1841), creator of condensed milk and canned food .
It is well known in Russia since times of Elisabeth 1 (daughter of Emperor Peter The Great)

Ingredients for 2:

1 lb chicken breast
1/2 lb mushrooms
2 medium onions
1 medium tomato
1/2 lb ground cheese, on your taste
2 tbsp mayonnaise


Divide the chicken breast into halves alongside.

Tenderize chicken breast pieces, rub with the salt and ground pepper, and set aside.

Chop the onions and mushrooms, and stir-fry with 1 tbsp vegetable oil.

Slice the tomato thinly.

Stir the ground cheese and mayonnaise.

Cut the chicken pieces alongside to make a large «pocket».

Divide all prepared ingredients in equal parts, ans put into the every «pocket» fried mushrooms with onions, tomato rings, and cheese-mayonnaise mix.

Pre-heat an oven to 200 C (400 F), and bake the chicken cutlettes for about 20 minutes.

Serve hot with any garnish.


Try to make the cut for «pockets» small outside as possible, and large inside as possible.

Field Kasha

Submitted by Russian_Cuisine on Sat, 02/23/2013 - 17:27.


2 cups (440 g) millet grains
3 medium potatoes
1/2 medium onion
2 fresh eggs
4 cups water
3.5 oz (100 g) pork fat
Salt and greens on taste


Peel the potatoes, cut into small pieces.
Bring water to boil, and put potatoes into the sauce-pan.

Boil for about 10 minutes.

Wash the millets twice, then drain, and put into the sauce-pan.

Boil until potatoes and millets are ready.

You have to get a thick consistency.

Add the eggs and salt into sauce-pan, stir well.

Chop the pork fat, chop the onions, and stir-fry together until onions get a light-brown color.

Put the fried onions into the sauce-pan.

Stir well, sprinkle with the chopped greens and salt, and serve.

Millet Kasha with Pumpkin

Submitted by Russian_Cuisine on Tue, 02/12/2013 - 13:54.


1 lb (450 g) peeled seedless pumpkin
5.5 oz (150 g) millet grains
2 cup (500 ml) milk
2 tbsp butter
Salt and sugar on taste


Cut the pumpkin into small pieces.

Bring the milk to boil, and put pumpkin into the milk.

Sprinkle with the salt and sugar, stir, and bring to boil with a low heating.

Wash the millets twice, then drain, and put into the sauce-pan with pumpkin.

Boil intil readiness, when consistency is very thick.

Serve hot.

Black Sea Mussels with Sorrel

Submitted by Nobility_Cuisine on Sat, 01/26/2013 - 23:24.

Ingredients for 2:

1/3 lb boiled mussels
0.5 lb sorrel
4 medium potatoes
1 bunch (3.5 oz, 100 g) green onions
3.5 oz (100 g) sour cream
1 hardboiled egg
1 tsp sugar
Salt on taste


Boil the sorrel in 1 cup of a water, under a lid, with a low heating for about 10 minutes, or until a readiness.

Mash it through a sieve.

Boil the potatoes in 1 cup of water, under a lid, with a low heating for about 20 minutes, or until a readiness.

Mash the potatoes.

Stir the sorrel, potatoes, salt, and sugar together.

Chop the egg and onions.

Put the mussels on a plate, garnish with the sorrel-potato mix, and decorate with the eggs, green onions, and sour cream.

Buckwheat Kasha with the Milk (Viscous Kasha)

Submitted by Russian_Cuisine on Sat, 01/26/2013 - 22:57.


1.5 cup (11 oz) dry buckwheat
3 cup milk
2 cup water
2-3 tbsp butter (50 g)
Salt on taste


Bring the water to boil in a sauce-pan, and add the milk.

Stir, and bring to boil.

Place the buckwheat into the sauce-pan, and boil with a low heating stirring somethimes.

Boil until a thick consistency arises.

Add the butter and salt, stir well, and bake in an oven pre-heated to 200 C (400 F) for about 20 minutes.

Serve hot as a standalone dish, or as a garnish to a meat dish.