Authentic Russian Cuisine

Ingredients:

7-8.2 oz (200 – 250 g) flour
6.3 oz (180 g) softened butter
1 pack vanilla sugar
1/3 cup vegetable oil
4 tbsp starch
½ cup sugar powder

Method:

In a wide dish, stir a softened butter, a vegetable oil, and a sugar powder.

Whip until a consistency turns even.

Add a flour teaspoonfully, continuing the whipping, then add a starch and a vanilla sugar.

Whip all together, then knead a dough by hands.

Divide the dough into 3 equal parts, and roll them into tubes.

Cut every tube across into rounds, put them on a baking sheet, covered with baking paper.

Place the sheet into a pre-heated to 360 F (180 C) oven for 15 minutes.

Then, take put, sprinkle every cookie with sugar powder leftovers, and serve.

Ingredients:

1 pack puff pastry
1 pack whipped cream cheese
Fruits and spices on your taste
1 egg yolk

Method:

Note:

If you have no metal cones for a baking, just cut a baking paper into large triangles, and roll them into cones.

Roll dough stripes around the cones, and brush them with a mix: egg yolk and warm water 1:1.

Place into a pre-heated oven by instructions, and bake until the cones are ready.

Let to chill on a rack, and fill.

For a filling, whip a cream cheese with small pieces of fruits, or berries, or all together.

Decorate with a cocoa, and serve.

Note:

You may fill cones with various fillings: Ricotta with chopped fresh greens, sweetened condensed milk, whipped with a cream cheese, or with not sweet fillings like pates.

Ingredients:

1 pack puff pastry
7 oz (200 g) ground hard cheese
7 oz (200 g) baked fish fillet, without bones and skins
1 egg
½ cup dill, chopped
Salt and ground pepper on your taste

Method:

To get a stuffing, grate a fish fillet, a cheese, and a dill together.

Stir with a salt and a pepper.

Roll a puff pastry, and cut into wide strips.

Put the ground stuffing along a middle of each strip.

Pinch boards.

Whip an egg yolk with a warm water, and brush a top of every pie.

Pre-heat an oven to 380 F (200 C).

Cover a baking sheet with a piece of a baking paper, place the pies on it, and bake for 30 minutes.

Serve with a green salad, or with a vegetable salad.

Ingredients:

3 tbsp honey
1 cup sugar
1 pack baking powder
3 egg
5.2 oz (150 g) butter
17.5 oz (500 g) apple
8.7 oz (250 g) flour
1 pack vanilla sugar
1 tsp lemon juice

Method:

Peel apples, remove stalks and seeds.

Cut the apples into medium-size pieces, sprinkle with a lemon juice, stir, and set aside.

Warm a butter.

Whip eggs, a sugar, and a vanilla sugar to a strong foam, then add a salt and the butter, and whip until an even consistency.

Add a baking powder at the end.

Then, add a honey, and stir thoroughly.

Add a flour, and stir until a cream-like batter has an even consistency.

Put the apples into the batter, and stir well because the batter volume is almost same as the apples one.

Pre-heat an oven to 380 F (200 C).

Rub a baking dish with butter, and put the batter with apples into the dish.

Bake for about 40 minutes, check with a wood stick, and bake more if a pie is not ready yet.

Ingredients:

7 oz (200 g) sour cream
5.6 oz (160 g) flour
½ tsp baking soda
½ tsp vinegar
7 oz (200 g) sugar powder
3 egg
2 tbsp cocoa powder
1 tbsp butter

Method:

Melt a butter, add eggs and a sugar powder, and whip for 8 minutes.

Add a sour cream and a baking soda, and whip for 2 more minutes.

Stir with a flour thoroughly, to get a dough.

Divide the dough into 2 equal parts, and stir the one part with a cocoa powder.

Put layers of the white and chocolate dough one over other one into a baking dish.

Note:

You may to stir the layers to create some picture.

Pre-heat an oven to 340 F (170 C), and bake a cake for about 1 hour.

Note:

You may sprinkle sugar powder on top of cake then, or pour a glaze, or icing on top.

Serve warm with a tea/a coffee.

This is one of a favorite Soviet cake's recipes.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk

Method:

Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Ingredients:

For dough:

3-4 cup flour
2 egg
2.5 oz (65 g) butter
1 tbsp sugar
1 pinch salt
8.8 fl oz (250 mL) lukewarm milk
0.4 oz (11 g) yeast

For stuffing:

1-2 lb fresh salmon, or other fish
1 bunch parsley
1 bunch dill
2-3 large onion
Spices for fish

Method:

Melt a butter.

Mix all dry dough ingredients in one bowl, and all liquid ones in an other bowl.

Mix all ingredients together in the larger bowl.

Knead a non-stick dough (add flour when necessary), cover the bowl with a clear wrap, and place it to a warm place for 4-5 hours, before you cook pies.

Meanwhile, make a stuffing for pie.

Cut fish fillets into small pieces.

Sprinkle the fish with spices and a salt, and stir well.

Set aside.

Chop greens, and stir them.

Chop onions.

Divide the dough into 3 equal parts.

Roll all 3 parts on a baking pan's size, and cover the pan with one of them.

Press the dough to a bottom and sides of pan, and put the fish evenly into pan.

Cover fish with second part of dough.

Stir chopped onions and greens together with spices, a pepper, and a salt, and spread over dough in pan.

Cover all with third part of dough, and pinch sides thoroughly.

Pre-heat an oven to 320 F (160 C), and bake pie for about 35 - 40 minutes, until a gold crust increases.

Take pie from the oven, spread small piece of butter on top, and serve hot.

Ingredients:

For dough:
35 oz (1 Kg) flour
11.5 fl oz (300 mLl) milk
2 egg
1 pack yeast
5 tbsp vegetable oil
3 tbsp sugar
1 tsp salt
10 tbsp flour

For stuffing:
5.2 oz (150 g) ground beef
5.2 oz (150 g) ground pork
1 medium onion
Salt and ground pepper on your taste

Method:

Stir 1.7 fl oz (50 mL) a warm water, yeasts, and 1 tbsp sugar.

Let to sit for 10-15 minutes in a warm place.

In a large bowl, blend 7 fl oz (200 mL) warm water, a milk, eggs, a vegetable oil, leftovers of sugar, and a salt together.

Add 32 oz a flour tablespoonfully, continuing blending while a consistency becomes like one of a thick sour cream.

Pour yeasts with water into the bowl, stir fast.

Cover bowl with a towel, and set into a warm place for about 1.5 hour.

Then, add 3-3.5 oz flour, and knead a dough.

Let to sit 1 more hour.

For a stuffing, chop onions thinly. Stir a ground beef, a ground pork, a salt, a pepper, the chopped onions, and 3.5 fl.oz (100 mL) icy cold water.

Divide the dough into 18-20 pieces, roll every piece into a round with 1/3” (1 cm) a thickness.

Put 1/20 part of stuffing in centers of the rounds.

Pinch borders, and make small pies 1/2” thickness (about 1.5 cm) on a table sprinkled with 10 tbsp flour.

Fry the pies in a boiling oil for about 7-10 minutes, pouring the boiling oil on top sometimes.

Serve hot or warm.

Ingredients:

For dough:

1.5 cup rye flour
8.7 oz (250 g) sour cream
1 egg
1 tbsp sugar
1/3 tsp baking soda
1/3 tsp salt

For stuffing:

Fresh or frozen berries, sugar, starch

Method:

Stir all dough ingredients in a large bowl.

Note:
You have to get a dough with a thick sour cream consistency.

Spread the dough in a baking dish evenly.

Shake berries with a sugar on your taste, and with 2-3 tbsp a starch.

Put berries on top of dough evenly.

Pre-heat an oven to 360 F (180 C), and bake a pie for about 50 minutes.

Meanwhile, make a black currant's Kisel:

Boil 1 L water, 1 cup black currants, and sugar on your taste for about 15-20 minutes.

Stir a starch with 2 tbsp water, and stir fast in a berries broth (stirring permanently).

Let to chill a little, and serve with the pie.