Quick Closed Fish Pie

Submitted by Nobility_Cuisine on Sat, 09/08/2012 - 17:07.


3 eggs

8 oz (250 g) mayonnaise

8 oz (250 g) sour cream

1 cup flour

½ tsp baking soda

For Stuffing:

1 lb boiled or baked fish fillets on your taste

1 large onion, peeled and stir-fried with 1 tbsp vegetable oil

3.5 oz (100 g) ground cheese


Knead the dough made from all of the dough ingredients.

Pour half of the dough into a baking dish.

Note: the dough should have pancake consistency.

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

Slice the fish fillet into thin pieces, and place them on the circle to cover the entire surface.

Put the stir-fried onions evenly in the middle of the pie.

Pour the second half of the dough in to cover the fish and onions.

Sprinkle with ground cheese evenly, and set into the oven for about 25 – 30 minutes, or until the top turns to a golden crust.

Take out of the baking dish immediately or the bottom becomes wet.

Slice, and serve.

Perepecha (Udmurt dish)

Submitted by Russian_Cuisine on Sat, 09/08/2012 - 16:57.


1 cup Rye flour
1-2 egg yolks
½ cup milk, or sour cream, or broth

Additional optional listed below


Knead dough from the rye flour, egg yolks, and milk, then roll it into a ball, cover it, and let sit for 1-2 hours (depending on the flour) at room temperature.

Shape short “cups” from the dough, poke the bottoms, and bake them until they turn golden colored, after approximately 12 minutes in an oven pre-heated to 200 C (400 F).

Do not turn the oven off!

Options for stuffing:

Chopped boiled eggs

Chopped boiled potatoes

Simmered shredded cabbage

Fried meat crumbs

Fried sliced mushrooms,



Or the following combinations;

2 -5 eggs

1/2 - 1 cup milk

Pinch of salt

Whip the egg yolks with milk. Whip the egg whites.

Stir the whipped ingredients.

Put the portions of stuffing into the baked “cups”, then pour in portions of whipped milk with eggs.

Bake for about 7 minutes, or until the tops turns gold colored.

Serve immediately.

Note: You can substitute half of the rye flour with wheat flour.

Tartlets with Red Caviar

Submitted by Nobility_Cuisine on Sat, 08/18/2012 - 16:40.


7 oz (200 g) butter
2 cups flour
1 tsp sugar
6 eggs
7 oz (200 g) red caviar
5 - 7 stalks dill
2 tbsp sour cream-chopped
1 tbsp mustard
2 oz (50 g) ground cheese


In a deep dish, mix the flour, sugar, and salt.

Press the middle of it down, and pour the egg in.

Warm the butter, put it over the flour, and knead a dough.

Then, form a ball from the dough, roll it in plastic wrap, and refrigerate for 1 hour.

Then, roll the dough thinly.

Sprinkle the baking dishes for tartlets with any convenient oil (vegatble oil or melted butter or margarine) evenly.

Cover each dish with a piece of the dough, press dough into the bottom and sides of the baking shape, and remove excess dough.

Poke the dough through with a fork.

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

Take them out of the baking dishes, and let them cool.

Meanwhile, boil 4 eggs to hard-boiled, peel them, and cut into halves.

Stir 2 egg yolks with ground cheese, mustard, and 1 tbsp sour cream thoroughly.

Squeeze this mix into the tartlets and into egg white halves.

Then, insert the stuffed egg whites into the tartlets.

Grate 2 hardboiled eggs, mix with the sour cream, chopped dill, and caviar, and squeeze into the tartlets.

Unsweetened Walnut-Tomato Cookies

Submitted by Nobility_Cuisine on Sat, 08/04/2012 - 16:02.


1 cup flour
1/3 cup ground walnuts
2.9 oz (80 g) butter (or margarine)
1.5 tsp baking powder
2/3 tsp salt
1/2 tsp sugar
6-8 tbsp tomato sauce, hot, medium, or mild
2 tbsp sesame seeds, fried
2 tbsp mixed dry greens (dill, parsley, chopped green onions)


Mix the walnuts, flour, baking powder, salt, sugar, and ground black pepper together.

Stir the butter into the mix, to get small oily crumbs.

Add the greens, and stir well.

Add the tomato sauce by the tablespoonful, kneading the dough thoroughly after each tablespoon.

When you can roll the dough into a mild non-sticky ball, stop adding tomato sauce.


The quantity tomato sauce added depends on the sauce's thickness (3-4 tbsp if thin, 5-6 tbsp if thick).

Cover a baking sheet with parchment paper, and roll the dough on the paper into a 0.1” (3-4 mm) thick layer.

Coat the dough layer with tomato sauce, sprinkle with sesame seeds, and cut into cookies.

Try to use all the dough!

Pre-heat an oven to 390 – 430 F (200-220 C), and bake the cookies on the sheet for about 15-17 minutes.


Cookies that aren't sweet are as popular in Russia as sweet ones.

This recipe is from 19th century when tomatoes were very popular already.

Dutch Apple Pie with Egg Cream

Submitted by Nobility_Cuisine on Sat, 06/09/2012 - 15:12.


For dough:
1 egg
0.5 cup sugar
2 oz (50 g) butter
3 oz (80 g) or 0.5 cup flour
1 tsp baking powder
Vanilla on taste
10 oz peeled apples

1 oz peeled apples
2 tbsp butter
1/3 cup sugar

Egg cream:
3 eggs
1/3 cup sugar
¼ cup (40 g) flour
1 cup milk


To make the dough, whip the eggs, sugar, and vanilla into a foam.

Add the melted butter, continuing whipping.

Once the consistency becomes even, add the flour and baking powder.

Cut the apples for the dough into medium-sized pieces, and add to dough, stirring constantly.

Pre-heat an oven to 380-400 F (180-200 C).

Cover a baking dish with foil, sprinkle the foil with a vegetable oil, and pour the dough into the dish.

Bake a crust for about 17-20 minutes, or until readiness.

Meanwhile, prepare the stuffing and cream.

To make the stuffing, chop the apples for the stuffing into small pieces.

Melt the butter in a deep skillet, pour the sugar in, and put in the apples.

Stir-fry with medium-high heating for about 3-5 minutes.

The apples should become mild but keep their shape.
Set aside.

To make the egg cream, stir the eggs, sugar, flour, and vanilla to an even consistency.

Stir-in the milk, and pour the mix into a small sauce-pan.

Bring to boil on high heating, then make the heating very low, and stir constantly while the cream thickens.

The cream is ready once a trace of your finger doesn't even out.

Take the crust from the oven, and turn the oven to broil.

Put the stuffing evenly on the crust, and pour the cream over the apples.

Make the surface even, and place in the oven for 5-7 minutes, or until the top turns light brown.

Serve cold, or hot with ice cream on the side.

“Sandy” Pie with Apples

Submitted by Russian_Cuisine on Sat, 06/02/2012 - 16:03.


7 oz (200 g) butter
0.5 cup sugar
1.5 cup flour
1 tsp baking powder

For stuffing:
5 apples (or 1 lb)
1/4 cup sugar


Warm the butter to room temperature, and whip with sugar until it turns white.

Pour the flour and sugar in, and stir quickly (you haven't much time) to get small or medium sized buttery crumbs.

Peel the apples, and cut them into small cubes, then stir with sugar.

Pre-heat an oven to 400-430 F (200-220 C).

Sprinkle a baking dish with butter, put half of the dough (buttery crumbs) evenly on the bottom (do not press on them!).

Put the apples over the dough, and cover with the other half of dough.

Bake for about 20-30 minutes (depends on oven).

Take the dish out of the oven, and let the pie cool to room temperature, because when it is hot it is very crumbly.

Open Pie with Prunes and Tvorog (Ricotta, farmers cheese, panir)

Submitted by Russian_Cuisine on Sat, 05/26/2012 - 14:49.


For dough:
1 + 1/3 cup flour (about 8 oz or 220 g)
1 tsp baking powder
2 egg yolks
3.5 oz (100 g) butter
0.5 cup sugar

For stuffing:
10 oz (250 g) pitted prunes , fresh, or canned, or de-frozen and drained
7 oz (200 g) tvorog, or Ricotta, or Farmers cheese
2-3 oz (60 - 70 g) condensed sweet milk
1 tsp starch
2 egg whites


Take a large dish.

Pour the melted butter, egg yolks, and sugar into the dish, and stir well.

Add the 1 cup flour, baking powder, and vanilla, and stir well.

Then, mix well whether by hand or via a mixer.
Note: If you use a mixer, you want to get to a large buttery crumb consistency, if mixing by hand, then a large buttery ball consistency means you're good to go.

Cover a baking dish with foil, sprinkle with butter, and make a crust from the dough.

Cut the prunes into medium-sized pieces.

Whip the egg whites, condensed sweet milk, tvorog, starch, and vanilla to an even consistency.

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

Put the prunes over the crust, and pour the whipped tvorog mix over them.

Make an even surface on the pie, and place the dish into the oven for 20-30 minutes.

Bake until the pie top turns bright yellow-brown.

Take out of the baking dish by the foil's edges.

Serve hot or cold.


You can use other fruits or berries.

You can double the amount of tvorog, then double the starch and condensed sweet milk amounts, and add 1 more egg.

Cake Prague

Submitted by Nobility_Cuisine on Sat, 05/12/2012 - 15:27.


This is a famous and very popular Soviet cake.


For dough:

6 eggs
1/3 lb sugar
1/3 lb (115 g) flour
2 tbsp (25 g) cocoa powder
3 tbsp (40 g) butter

For cream:

1 egg
2 tsp (20 g) water
4 oz (120 g) sweetened condensed milk
7 oz (200 g) butter
1 pack (1 oz) vanilla sugar
1 tsp (10 g) cocoa powder


Separate the egg whites and egg yolks of the 6 eggs.

Whip the egg yolks with 1/6 lb sugar to a light cream.

Whip the egg whites to a strong peak consistency, then add 1/6 lb sugar, and whip them together to a strong peak consistency.

Melt the butter, keep it warm.

Mix the flour and cocoa powder.

Whip the egg whites and egg yolks together, and place them in a dough bowl.

Pour the flour-cocoa mix into the bowl, and stir-in carefully from the sides inward.

Then, pour the melted butter against the sides of the bowl.

Mix to get an even consistency.

Pre-heat an oven to 200 С (400 F).

Pour the dough into a cake baking dish, and bake for about 25 minutes.

If the top starts to darken, cover with a foil.

Meanwhile, make a the cream.

Mix the water, 1 egg yolk, and the sweetened condensed milk thoroughly.

Boil with very low heating, or in a steamer, until it thickens.

Let cool.

Whip the butter with the the vanilla sugar.

Continue whipping while adding the thickened cream in by the tablespoonful.

When you whip both parts of the cream together, pour some cocoa powder and whip in to even the consistency and colour.

Cut the cake into 3 thin layers, make a thick cream layer between them, decorate, and let sit for about 1 hour.

“Poor Student” Cake

Submitted by Russian_Cuisine on Wed, 05/02/2012 - 17:52.


3 eggs
1.5 cup sugar
3 cup flour
1 tsp baking soda
1 cup sour cream (or yogurt, or kefir, or whipping cream)
7 oz (200 g) margarine or butter
Pinch of salt
Pinch of vanilla sugar


Whip the eggs, sugar, kefir, and margarine together.

Add the salt, vanilla sugar, baking soda, and flour, then whip for about 2-3 minutes, until an even consistency.

Pre-heat an oven to 180 C (356 F).

Pour the dough into a baking shape, and bake for about 35 – 40 minutes.

Decorate, slice, and serve.

Kulich – Festive Easter Dish

Submitted by Russian_Cuisine on Sat, 04/14/2012 - 16:18.


2 lb (1 kg) flour
2/3 lb (300 g) sugar
6 fresh eggs
10.7 oz (300 ml) milk
10.7 oz (300 g) warm butter
1.8 oz (50 g) dry yeast
Vanilla on taste
Chopped dry apricots and soaked, then drained seedless raisins on taste


Stir the flour, sugar, eggs, and dry yeast, then add the warm milk and eggs, then the vanilla extract or vanilla sugar on your taste.

Knead a dough, and cover with a clean towel, then set aside.
Pre-heat an oven to 165 C (330 F).

Knead the dough for 1 minute.

Put the dough into a special tall dish (around 9'' tall) that you'll fill up to 2/3 its height, or bake 2 kulichs separately.
Bake for about 40 minutes.

Decoration is a very important part of kulich preparation.

Make a glaze: whip together 1 cold egg white, 0.5 cup sugar powder, and 1 tsp lemon juice.

Then, pour it on top of the kulich, then decorate with fresh, or dried chopped fruits and berries, zucates, confectioner icing, melted chocolate so as to spell “XB” (Христос Воскрес, “Jesus is Resurrect” in Russian), or other symbols to your liking!

This recipe has been around for hundreds of years.