Quick Zucchini Noodles

Submitted by Russian_Cuisine on Sun, 06/24/2018 - 15:13.


16 oz (450 g) young zucchini
1 medium carrot
2-3 garlic clove
Greens, salt, and pepper on your taste
Vegetable oil for frying


Shred a carrot very thinly.

Slice zucchini into thin strips.

Press a garlic.

Chop greens.

Pre-heat a skillet with vegetable oil.

Put the zucchini into the skillet.

After 1.5 minutes, stir zucchini, and put the carrots on top.

After 1.5 minutes, stir well.

After 1 more minutes, stir well, add the garlic, greens, a salt, and a pepper, and stir one more time.

Turn a heating off, cover skillet with a lid, and let to sit for 1 minute more.

Serve immediately.

Potato Puree with Tvorog and Onion

Submitted by Russian_Cuisine on Sun, 12/03/2017 - 17:04.


2 lb potato
2 oz (70 g) butter
6 tbsp milk
5.2 oz (150 g) tvorog (or Ricotta, or Farmer's cheese)
3 medium onion
3 tbsp vegetable oil
Salt on your taste


Press a tvorog into small crumbles.

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

Meanwhile, peel and chop onions, and stir-fry the onions with a vegetable oil.

Then, dry out the potatoes, and make a puree with potatoes, a warm milk, a butter, and a salt on your taste.

Stir the hot potato puree, fried onions, and crumbled tvorog, and let to sit under a lid for 5 minutes.

Serve immediately, as a standalone dish, or as a garnish.

Cabbage Stew

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
5 clove
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.

Eggplants with Other Vegetables

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.

Dice tomatoes.

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.

Crunchy Cabbage

Submitted by Russian_Cuisine on Mon, 11/03/2014 - 04:28.


2 lb cabbage
2 medium carrot
3 bay leaf
3-4 peppercorns

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.

Rice with Oranges

Submitted by Russian_Cuisine on Sun, 04/27/2014 - 06:57.


1/2 cup brown rice
1/2 tsp salt
2 oranges
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.

Serve immediately.

This dish is of modern Russian Cuisine.

Lent Beets a la French

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.

Vegetable Solyanka

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.

Mushrooms with Sauerkraut

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
1 egg
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.