Submitted by Russian_Cuisine on Fri, 01/13/2017 - 17:32.
2 lb cabbage, shredded
2 medium onion
2 medium carrot
1 tsp ground black peppercorn
2 tbsp tomato paste
2 bay leaf
5 tbsp vegetable oil
Salt on your taste
Peel and chop onions and carrots.
Stir-fry with a vegetable oil, until carrots turn soft.
Put a cabbage into a large sauce-pan, add 3 tbsp a water, bay leaves, cloves, and peppers.
Stir well, and simmer on a low-medium heating for about 30 minutes after the water starts to boil.
After that, put the stir-fried vegetables into the sauce-pan, add a tomato paste, a salt, and peppers, stir well, and simmer until the cabbage turns soft.
Let to sit for about 10 minutes, and serve.
This dish is standalone one, or a part of a complex garnish.
Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.
13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste
Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.
Cut eggplants into small cubes.
Pre-heat a deep skillet with a vegetable oil.
Put the eggplants into the skillet, and stir-fry for about 5 minutes.
Add the onions, and stir-fry eggplants and onions together for 5 minutes.
Add the sweet pepper, and stir-fry vegetables together for 5 minutes.
Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.
Serve as hot as cold, as a standalone dish, or as a garnish to other dish.
Submitted by Russian_Cuisine on Mon, 11/03/2014 - 04:28.
2 lb cabbage
2 medium carrot
3 bay leaf
1 l (36 fl oz) water
5 tbsp sugar
2 tbsp salt
2.5 tbsp vegetable oil
3.5 oz (100 ml) 9%
Shred the cabbage and carrots thinly.
Put cabbage, carrots, the bay leaves and peppercorns into a glass or enameled dish.
Bring the water to boil, and stir well with the salt, sugar, vegetable oil, and with the vinegar.
Chill, and pour over cabbage.
Let to sit for 24 hours in a room temperature
(pierce top to bottom some times using wooden stick), then place in a refrigerator for about 4-5 days.
Use this cabbage as a garnish.
Submitted by Russian_Cuisine on Sun, 04/27/2014 - 06:57.
1/2 cup brown rice
1/2 tsp salt
1 medium red onion
2 tsp chopped fresh mint (or basilic)
12 chopped pitted black olives
Take a deep skillet with a lid.
Pour 2 cups hot water, the salt, and rice into it, stir.
Bring to boil with a medium heating, cover with the lid, and simmer with the low heating for about 20 minutes.
Peel the both oranges, cut into medium slices.
Grate 1 tbsp orange peels.
Slice the onions thinly.
When the water absorbed into the rice in skillet, add 1 tbsp ground peels, oranges, onions, mint, olives, and olive oil, and stir well.
Add the salt if necessary.
This dish is of modern Russian Cuisine.
Submitted by Nobility_Cuisine on Sat, 05/14/2011 - 16:56.
1 lb small beetroots
2 tbsp vegetable oil
0.5 cup red wine (or red wine vinegar)
2 garlic cloves
Salt and ground black pepper on taste
Peel the beets, slice into flat rounds, and fry on a pre-heated skillet with vegetable oil for about 3 minutes per side.
Then, pour the wine onto the skillet, add salt, pepper, and pressed garlic, and simmer until the beets are ready (easy to pierce).
Serve hot as a standalone lent dish, or as part of a complex garnish.
Submitted by Russian_Cuisine on Sat, 07/03/2010 - 17:18.
1 medium green cabbage
1 large carrot
2 medium tomatoes
2 garlic cloves
3-5 small dill stalks
3 tbsp vegetable oil
3 tbsp butter or margarine
1 large onion
Shred the cabbage into small, short, thin pieces.
Peel and wash the carrot. Grate the carrot on a large grater.
Place the vegetable oil and butter into a saucepan, heat until boiling, and place the carrot and cabbage into the saucepan.
Cover the saucepan with a lid, and simmer the vegetables with low heating for about 45 minutes.
Stir 3-5 times, and add water if necessary.
At the same time, peel the garlic, tomatoes, and onions.
Cut the dill into small pieces.
Grate the garlic.
Cut the tomatoes into small cubes.
Cut the onions into short thin strips.
Stir-fry until onions turn golden.
Add tomatoes to the skillet with onions; simmer them for about 5 minutes.
Add the ground garlic and dill into the saucepan with the cabbage, stir, add the onion-tomato mix into the saucepan, stir them all together, and simmer for about 15 minutes with low heating under a lid.
After 10 minutes, add salt, and stir well.
Serve hot as a standalone vegetable dish or as garnish to a meat.
Submitted by Russian_Cuisine on Sat, 03/20/2010 - 16:10.
0.5 lb salt mushrooms
1/3 lb sauerkraut
3 tbsp vegetable oil
1 medium onion
Sugar, pepper, parsley and dill greens on taste
Cut the mushrooms into short thin slices.
Cut the sauerkraut into shorter strips.
Peel the onions, and slice into short thin strips.
Mix the sauerkraut, mushrooms, sugar, pepper, and onions, add the vegetable oil, and stir well.
Place in a salad bowl, sprinkle with greens, and serve cold.
This dish is a perfect appetizer and garnish to boiled or mashed potatoes.
Submitted by Nobility_Cuisine on Sat, 10/10/2009 - 16:31.
3 large potatoes
2 cups bread crumbs
1 cup ground cheese
2 tbsp sunflower or olive oil
Wash the potatoes, drain, and cut into two halves across.
Cut every half into 8 column parts lengthwise,
Boil the potatoes with 1 cup water until readiness, then drain.
Pre-heat an oven to 400 F (200 C).
Whip the egg.
Mix fresh bread crumbs and cheese.
Roll every potato piece in the whipped egg, then in the breadcrumb-cheese mix, and place on a baking sheet.
Then, sprinkle the potato pieces with the vegetable oil, and bake until they have a golden crust (for about 20 minutes).
Serve as a garnish or as a main dish with brined mushrooms or brined vegetables.
Submitted by Nobility_Cuisine on Sat, 07/18/2009 - 17:21.
Ingredients for 6:
1 medium cauliflower
1 lb carrots
0.5 lb spinach
4 tbsp sour cream
3 tbsp ground Parmesan cheese
Cut cauliflower into medium pieces, and wash. Wash spinach.
Peel and wash carrots, and slice them into thin pieces.
Bring 0.5 gal water to boil, and put the carrots in the boiling water.
After 3 minutes, put the cauliflower into the saucepan, and boil for 4 more minutes.
Then, put the spinach into the saucepan, and boil for 1 more minute.
Drain the resulting vegetable broth into a different pan (we won’t use it in this recipe but it’s perfectly good for soups and simmering meats or vegetables).
Grease a baking dish with some oil, put the vegetables on it as an even layer.
Then, cover the vegetables with a thin layer of sour cream and sprinkle with the ground cheese.
Cool, cover with a plastic wrap, and keep in a refrigerator for up to 2 hours, or bake immediately in an oven pre-heated to 370 F(170 C) for 20 – 25 minutes, until the top turns gold colored.
Serve hot as a garnish to fish or meat or as a standalone dish with a green salad.
Submitted by Russian_Cuisine on Sat, 02/16/2008 - 10:21.
Ingredients for 8:
3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on tasteMethod:
Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.
To serve, place on a garnish dish a portion of potatoes, place some small cubes butter or margarine over them, and place small dip dish with tvorog blend on the garnish dish.