Carrot Pie - 2

Submitted by Nobility_Cuisine on Sun, 03/10/2013 - 09:13.


For dough:

2.5 cup flour
9 0z (250 g) margarine
4 tbsp sour cream
Pinch of salt
Pinch of baking soda

For stuffing:

3 medium carrots
3 medium onions
7 oz (200 g) ground soft cheese (preferably, smoked one)
4 eggs
1 tbsp margarine or butter
Salt and spices on your taste


Peel and grate the carrots and onions separately.

Stir-fry onions with the 1 tbsp margarine.

Simmer carrots with small amount of water until readiness (when carrots are not crunchy).

Cool carrots and onions, and stir all stuffing ingredients together.

Melt the margarine, and stir the all dough ingredients together.

Pour the dough in a baking dish.

Place the stiffing layer on a top, make an even surface.

Note: You can sprinkle the pie surface with a mayonnaise if you like it.

Pre-heat an oven to 340 F (170 C), and bake the pie for about 20 minutes.

Then, turn the heating to 400 F (200 C), and bake for 15 minutes more.

Serve hot or cold.


Submitted by Nobility_Cuisine on Sat, 02/23/2013 - 17:38.


1 cup round rice
2 lb (1 kg) potatoes
3.5 oz (100 ml) olive oil
7 oz (200 g) cheese
2 cup (7 fl.oz, 200 ml) milk
Salt and mint on taste

For dough:

10 oz (280 g) flour
2 eggs
1 tbsp vegetable oil
2 fl.oz (58 ml) warm water
¼ pack yeasts

1 tbsp vegetable oil for baking dish
1 egg yolk, or 1/3 cup milk for pie top


Dissolve the yeasts in the warm water.

Add all other ingredients for a dough, and knead the dough.
Cover dough with a clean towel, and set aside.

Peel the potatoes, and boil with a salt water until readiness.

Wash the rice, pour with 1 l (1/4G) warm salted water, and bring to boil.

Cook after boiling for 10 minutes, and drain.

Bring the milk to boil, and make the potato puree with the boiled potatoes.

Stir the rice and potato puree.

Add the olive oil, salt, mint to the potato-rice mix, and stir well.

Grate the cheese on a large grater, add it to mix, and stir well.

The stuffing is ready.

Knead the dough one more time, and roll on a double baking dish size.

Pre-heat an oven to 180 C (380 F).

Sprinkle the baking dish with vegetable oil, and place dough in baking dish.

Put the stuffing on dough evenly, cover with dough, and pinch the ends to make a closed pie.

Make decorations from dough leftovers if you like.

Sprinkle the pie surface with an egg yolk-water mix (1:1), or with a warm milk.

Bake pie for about 40-50 minutes.

Take the baking dish out of oven, turn the heating off.

Let pie to cool in baking dish a little, then place it on a grill, and let to cool to a room temperature.

Slice, and serve.

Cake “Alyona”

Submitted by Nobility_Cuisine on Tue, 02/12/2013 - 14:38.


1 cup sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
3.5 oz (100 g) butter
2 egg yolks
4 cup flour
Vanilla sugar on taste

For cream:
2 fresh egg whites
3 tsp sugar

For stuffing:
Berry preserves on your taste


Mix the salt, sugar, soda, vanilla sugar, add the sour cream, egg yolks, and flour, and stir well.

You have to get a small butter crumbs consistency.

Place a half of butter crumbs on a dry clean baking dish, and spread to an even layer.

Spread the preserves evenly, and cover with the second half of butter crumbs evenly.

Pre-heat an oven to 180-200 C (370-400 F).
Bake the cake for about 30 minutes.

Meanwhile,whip the egg whites into a strong foam consistency, add the sugar, and whip for 1-2 minutes more.

Cover the cake with the whipped egg whites evenly, and bake until whites's color turns light brown.

Serve hot or warm.


You can add a grated apple with sugar, soaked and grated raisins or plums, as an additional stuffing layer.

Buckwheat Krupenick

Submitted by Russian_Cuisine on Sat, 02/02/2013 - 19:32.


500 g (20 oz) viscous buckwheat kasha
1 cup (7 fl.oz) milk
13.5 oz (350 g) tvorog, ricotta, or small curd cottage cheese
1.5 tbsp sugar
1 tbsp sour cream
1.5 tbsp bread crumbs
2 eggs
3-4 tbsp butter or margarine


Cool (or heat if necessary) buckwheat kasha to 140 F (60 C).

Grind the tvorog to an even consistency, stir with the kasha, egg, 3 tbsp butter, and stir well.

Rub a baking dish with the butter, and sprinkle with the bread crumbs.

Place the mix in the dish, smooth out a top.

Whip the egg and sourcream together, and cover the top with the whipped mix.

Pre-heat an oven to 200 C (400 F), and bake a krupenick intil a golden crust arises.

Serve hot.

Cheese Souffle

Submitted by Russian_Cuisine on Sun, 01/13/2013 - 11:40.


3 tbsp all-purpose flour
3 tbsp butter or margarine, unsalted
1 cup warm milk
4 eggs, separated to egg whites and yolks
1 cup crumbled cheese (feta, ricotta, tvorog)
2 egg whites
1/4 tsp cream of tartar
1/4 tsp nutmeg, or 1 tbsp chopped mint, or dill greens

Note: Eggs should be warmed to a room temperature.


Put the butter or margarine in a heavy pan, melt on a very low heating, and stir-in the cheese.

Continue heating, stirring constantly, until the mix bubbles.

Remove heating, add the milk, and stir until smooth.

Turn heating to medium, and bring the pan contents to boil stirring.

Add the ground nutmeg or chopped green, stirring, and remove pan from heating.

Cool the mix slightly, and all the egg yolks, beating steadily, on at a time.

Stir-in the cheese, and set aside.

Beat the egg whites with the cream of tartar until a mild peaks consistency.

Stir-in 3 tbsp into a cheese mixture, then stir-in the remaining beaten egg whites carefully.

Pre-heat an oven to 400 F (220 C).

Butter a large souffle dish, and pour the mix into it.

Bake for about 25 minutes on a baking sheet in the center of oven. Do not open oven while baking!

Serve immediately.

Note: You can substitute feta cheese with hard Ricotta or tvorog.

Potato Éclairs

Submitted by Nobility_Cuisine on Sat, 11/17/2012 - 14:52.


2 large potatoes
3 eggs
3.5 fl.oz (100 ml) milk
3.5 oz (100 g) all purpose flour
1 tsp salt
2 medium potatoes
Greens on your taste

For the caviar spread:

2 oz (60 g) butter, or whipped cream cheese, or whipped sour cream, or whipping cream

1.5 tbsp red caviar


Boil or microwave the potatoes, then peel them, and make a puree.

Bring the milk to boil.

Add the butter and salt to the boiling milk, stir.

Remove heating when the mix starts to boil.

Add the flour, stirring constantly until an even consistency is reached.

Then, place on the small heating, continuing stirring, until you get a dough ball.

Turn heating off, and add the potato puree. Stir well.

Add the eggs, stirring well after adding each egg.

Pre-heat an oven to 400 F (200 C).

Cover a baking sheet with a piece of parchment paper.

Shape the éclairs as thin strips on the paper.

Bake for about 15 minutes.

Then, lower heating to 380 F (180 C), and bake for 10 more minutes.

Fill the eclairs with the caviar spread, a piece of tomato, and a pinch of chopped greens.

Serve warm or cold.

To make the caviar spread, whip 2 oz warm butter (or alternative).

Make a puree from 1.5 tbsp red caviar.

Whip the butter and caviar together.


Submitted by Russian_Cuisine on Sat, 11/17/2012 - 14:34.

The weight of dough should be a third of the weight of filling(s).
Different fillings are separated in layers by blinis (crepes).

Kulebyaka's shape is a long thin rectangle.
When you cut this rectangle into portions, each portion should include each kind of filling.

One of the fillings is considered the main one, and decides the pie's name: it can be meat(s), in which case the name is meat kulebyaka. It can be fish, then it's fish kulebyaka, mushrooms for mushroom kulebyaka, etc.

This is a very old Russian pie, and its name comes from the old Russian expression “to knead dough”.

It's made with fermented dough, with several layers of varying fillings, either by themselves or mixed together with meat, fish, viziga (a part of sturgeon that goes along the spine), mushrooms, porridge of various kinds of grain, onions, hardboiled eggs, etc. Generally, a kulebyaka is a closed pie with multiple fillings in the pie in layers separated by crepes.

The elongated shape was purposeful, to ensure thorough cooking of all the ingredients, as well as the assurance that, should a slice be traded, each slice will contain a hearty portion of the fillings.

In Moscow, kulebyaki (plural of kulebyaka in Russian) were famed not just for the fillings, but also for their shapes and variety of form. The pies were made closed, open, half-open, multilayered, and even very tall. There was even a special kind, called hlebalny, which had liquid fillings, and was served open with spoons like a bread bowl.

The dough should be stretchy and springy, akin to pizza dough, so the main filling didn't start entering the other layers, nor began to seep into the pie crust. It can be porous or solid, with or without butter, and with milk or meat bouillon added.

It's rolled so that, once cooked it's only 1/3” (1 cm) thick. Once the rectangular dough is rolled, the fillings are added in layers, and afterwards the dough is pinched lengthwise along the top, then flipped. Prior to baking, eggs, sour cream or butter should be smeared on the outside of the pie, and the pie should be poked through in a few spots to allow release of pressure before going into the oven.

Kulebyaki became popularized in the 19th century when French chefs and confectioners who had made it in Russia brought their own spin to the recipe, with a lighter, “French dough” and new fillings like sturgeon, salmon, rice, champignons, and wild game. At the same time, the recipe's traditional Russian cooking steps were respected, ensuring they were and remain kulebyaki.

In Russia, kulebyaki were served at the table after the soup, but before the main dish and desserts.

Traditional ingredients for the dough:

2 lb (900 g) all-purpose flour
1 pack (20 g) fresh yeast, or 1 pack fast dry yeast
1 cup lukewarm water or milk
1 tbsp cleared butter (ghee)
2 eggs
1 tsp sugar
1/2 tsp salt
1 cup beef broth (optional)


Dissolve the yeast in water or milk.

Put 1 cup flour in a high sauce-pan.
Pour the yeast mixture into the sauce-pan, and stir well.

You should to get a thin dough of a sour cream consistency.

Cover the sauce-pan with a piece of clean fabric, and set in a warm place for 1.5 hours, until it's grown twice the original size or bigger.

Then, add 1/2 tsp salt, 1 tsp sugar, 1 egg yolk, and 1/2 tbsp cleared butter, and stir well.

Add the flour in small portions, while kneading.

Knead very well, until you get a thick dough that isn't sticky and doesn't tear easily.

Note: if the dough is too dry, add a little beef broth.

Then, place the dough ball on wet fabric, sprinkle the sauce-pan's bottom with flour, and place the dough ball back onto the sauce-pan.

Cover the sauce-pan, and set in a warm place for about 1 hour.

Take the dough out, divide it into 2 parts (1 part is for the kulebyaka's decorations).

Roll the main part of the dough very thinly into an oval shape. Place it over a large piece of wet fabric.

Cover the middle with 1 large crepe, and place the first filling over the crepe.

Note: All fillings should be cooled.

Cover with second filling, and put the second crepe over it.

Continue with the other fillings, and cover them with crepes.

Then, tightly connect the edges of the dough lengwise along the top.

Sprinkle a baking sheet with the butter, and flip the kulebyaka onto it.
The connected parts of the dough should be the bottom of a kulebyaka.

Pre-heat an oven to 400-420 F (200-220 C).

Roll the dough planned for decorations into thin strips, and decorate the pie.

Set the kulebyaka aside for 15 minutes (cover it with a clean fabric).

Whip the eggs, and smear the pie's top and sides. Pierce the top lightly with a fork.

Bake to readiness.

To check if it's ready, use a thin wooden stick to pierce the pie, if it is clear afterwards, the kulebyaka is ready.

Take it out of the oven, cover with a clean towel, and let sit for about 20 minutes.

Then, cut and serve.

Note: turn the baking sheet if it's not baking evenly.
Cover the top with foil if it starts to burn.

Filling for kulebyaka:
Cabbage and Eggs


3 lb shredded green cabbage
1 tbsp salt
¼ G (1 L) boiling water
2 hard-boiled eggs, peeled and chopped
1 tbsp cleared butter (ghee)

Method for making filling:

Press the shredded cabbage with salt, until the cabbage gives off juice, let sit for 15 minutes, then wash with cold water, and drain.

Put the cabbage in boiling water, and bring to boil.

Place it in a colander, and pour cold water over it. Drain.

Preheat a skillet with the cleared butter, put the cabbage onto the skillet, and stir-fry until the cabbage turns soft.

Put it in a deep dish, and let cool, then stir well with cold chopped eggs.

The filling is ready.

Other traditional fillings are boiled fish-viziga-rice-green onions, ground boiled meat-chopped eggs-rice-chopped onions, boiled salmon-fried onions-boiled buckwheat, and also many others.

Open Fish Pie

Submitted by Nobility_Cuisine on Sat, 10/27/2012 - 13:35.


1-2 rainbow trout
1-2 cup wheat flour
1-2 cup rye flour
Pinch of spices on your taste
1 tbsp vegetable oil

1 tbsp butter
1 tbsp honey
1 tbsp lemon juice


Clean the fish: remove the fins and innards.
Peel the scales, then wash and drain it.

Grate the spices, and sprinkle the fish with the mix inside and outside.

Put the greens stalks inside the fish.

Knead the dough, adding enough water to avoid sticking.

Divide the dough into 2 equal parts.

Let them sit at room temperature for 10 minutes, or more.

Then, roll each one into a thin oval-shaped piece.

Put the fish on the dough lengthwise, on a middle.

Pinch the dough at head and tail but not in the middle.

You should still see the side of the fish.
Do the same with the other fish.

Pre-heat an oven to 200 C (400 F).

Sprinkle the baking sheet with 1 tbsp vegetable oil, place the pies on it.

Take a small saucepan, put 1 tbsp butter in it, add 1 tbsp honey, and start heating on small heating.

Add 2 tbsp lemon juice, stir well, and boil until the volume decreases to twice as much.

Then, sprinkle the fish in both pies with this sauce thoroughly.

Bake pies for about 20-25 minutes.

If you make 1 large pie with the same ingredients but just 1 large dish, bake for up to 40 minutes.

Chop the greens.

Sprinkle the pies with greens, and serve hot.

Honey Rolls with Walnuts and dried Apricots

Submitted by Nobility_Cuisine on Sat, 10/20/2012 - 14:27.


2 cup flour
3 tbsp sugar
2 eggs
2 tbsp vegetable oil
2 tbsp honey
Vanilla sugar on taste

For stuffing:

1 cup peeled walnuts
2 tbsp honey
3.5oz (100 g) dried apricots


Grate the dried apricots and walnuts together.
Add the honey, and stir well.

Then, make a dough: stir the eggs and sugar, add the honey, flour, vegetable oil, vanilla sugar, and knead the thick dough.

Roll it to a rectangle (5 mm thick, or 1/6”).
Cut the rectangle to pieces with sides 2”x4”x2”x4”.
Put 1-2 tbsp of stuffing on the middle of each dough piece, then roll.

Pre-heat an oven to 180 C (380 F).

Whip 1 egg, and glaze every roll with the whipped egg.

Cover a baking sheet with a piece if wax paper.

Place the rolls on it, put in the oven.

Bake for about 15-20 minutes.

Serve hot or cold.

Quick Pies

Submitted by Russian_Cuisine on Sat, 10/13/2012 - 13:35.

Ingredients for the dough:

1 cup kefir

0.5 cup vegetable oil

3 cup flour

1 tsp salt

1 tbsp sugar

1 yeast pack dissolved in 2 tbsp warm water


Warm the kefir and vegetable oil, pour the salt and sugar in, and stir.

Add the flour and yeast.

Knead dough.

Let sit for about 30 minutes at room temperature.

Divide into 20-30 equal pieces, roll each one and stuff it.

For stuffing, use one of hundreds of pies stuffing variations: simmered cabbage with chopped hardboiled eggs, rice-egg-green onions mix, potato-mushrooms-onions mix, etc.

Bake in a pre-heated to 400 F (200 C) for about 15 minutes.

Serve got or cold.