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.

Lent Vegetable Pie

Submitted by Russian_Cuisine on Sat, 03/31/2012 - 15:00.


1 zucchini
1 carrot
1 tomato
1 sweet red pepper
1 eggplant
1 onion
3 garlic cloves
0.5 lb mushrooms
0.5 cup all-purpose flour
0.5 cup cream of wheat
2 fl oz (50 ml) vegetable oil
Salt on your taste 


Pre-heat an oven to 360 F (180 C).

Slice the eggplant into thin circles, sprinkle with salt (optional), and set aside.

Clean the mushrooms, and cut them into medium pieces.

Chop the onions, and stir in with the mushrooms.

Put the tomato into boiling water for 1 minute, take it out, and remove the skin. Slice the tomato into circles.

Bake (for about 15 minutes), or grill, or broil the red pepper.
Remove skins, stalk, and seeds, and slice into thin short strips.

Peel the zucchini and carrot, then wash, drain, and grate them on a small grater.

Drain the juices.

Sprinkle the zucchini-carrot mix with salt, then mix well with the flour and cream of wheat.
Set aside.

Pre-heat a deep skillet with the vegetable oil.

Cut the garlic cloves, and put them into the skillet.

Put the eggplant circles into the skillet, fry for about 2 minutes per side with medium heating.

Then, take the eggplants and garlic out, and put the tomato circles into the skillet.

Fry for about 2 minutes per side, then take out the tomatoes, and set aside.

Put the sliced mushrooms and chopped onions into the skillet, and stir-fry for about 7 minutes.

Turn the skillet heating off.

Divide the vegetable dough into 2 halves. Roll both of them.

Sprinkle a baking shape with vegetable oil, and cover with one piece of the dough.

Place the vegetable layers on dough in this order:
eggplants, mushrooms with onions, pepper strips, tomato circles, and one more eggplant layer.

Cover with the second half of the dough, and pinch the edges tightly to seal.

Sprinkle the top with vegetable oil.

Increase the oven temperature to 400 F (200 C), put the baking shape into the oven, and bake for about 30 minutes.

Serve hot.

Milchrahmstrudel, Milk and Curd Cheese Strudel

Submitted by Nobility_Cuisine on Sat, 02/25/2012 - 16:42.


For the dough:

250 g  (2.5 cups) fine flour
1 pinch salt
3 tbsp oil
2 tbsp melted butter for daubing
125 ml (0,2 pt) lukewarm water
2 egg yolks for daubing
icing sugar for dusting
100 g (1 cup) flour for the work surface
Butter for daubing

For filling:

8 toasts without crust
125 ml (0,2 pt) milk
1 pod pulp vanilla
60 g (1/4 cup) butter
60 g (1/4 cup) icing sugar
1 tbsp vanilla sugar
1/2 lemon rind, grated
3 egg yolks
250 g (1 cup) fat curd cheese (20% fat)
150 g (2/3 cup) sour cream
3 egg whites
1 tbsp sugar
40 g (3/8 cup) raisins,soaked in rum
1 handful roasted almond splinters

For sauce:

500 ml (0,9 pt) milk
2 tbsp sugar
1 egg


For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.

Shape into a ball and place in a soup bowl dribbled with oil.

Cover, and refrigerate, preferably over night.

On a lightly floured surface, roll out the pastry dough into a square with a rolling pin.

Pull until very thin.

To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.


The dough should become thin and transparent enough to read the newspaper through it.

To make the filling, heat up the milk with the vanilla pulp.

Cut the toasts into small cubes and pour over the vanilla milk.

Beat the butter, icing sugar, vanilla sugar, lemon rind and egg yolks until creamy.
Add the curd cheese and sour cream.


If you have no fat curd cheese, make it from a whipping cream.

Beat the egg whites until stiff, gradually sprinkling in the sugar.

Fold the soaked bread into the egg yolk mixture.

Finally, loosely fold in the egg whites.

Brush the pastry dough with butter and sprinkle over the almond splinters.

Spread the filling mixture over about 2/3 of the pastry and sprinkle the raisins evenly over the top.
Roll into a strudel.
Grease a baking tray with 2 tbsp butter. Beat the egg yolk.

Place the strudel on the tray and brush with the beaten egg yolk.

For the sauce, whisk together all the ingredients and pour about a third of it over the strudel.

Bake in a preheated oven at 350 F (180 °C) for 40-50 minutes.

While it's baking, regularly pour over the milk mixture and brush with melted butter.

To serve, slice, and dust with icing sugar.

Belish – Tatar Meat Pie

Submitted by Nobility_Cuisine on Sat, 01/21/2012 - 18:35.


1.5 lb beef
3 lb potatoes
2 large onions
1 cup beef broth
1 cup sour cream
2 cup flour
8 tbsp clarified butter
½ tsp baking soda
2 bay leaves
Salt and ground black pepper on taste


Stir the flour, salt, butter, and sour cream, and knead to an even consistency.

Roll in a piece of plastic wrap, and set aside for 1 hour.

Peel the onions and potatoes, wash the meat, onions, and potatoes, and cut them into small cubes (1/4”-sized).

Stir, add salt and pepper, and stir once more.

Divide the dough into 2 parts, one a little smaller than the other.

Roll the larger part into a very thin circle.

Grease a deep cast iron skillet with 1 tbsp clarified butter, place the circle in it, and put the bay leaves over the dough, then add an even layer of the meat-potato-onion mix, then 3 – 5 small pieces of clarified butter.

Roll the smaller piece of the dough into a very thin circle, and cover the stuffing.

Pinch the top and bottom parts of the dough edges together.

Cut a 1”-diameter circle in the center of the top dough layer.

Make a ball from the leftover dough, a little more than 1” in diameter, and cover the hole with the ball.

Pre-heat an oven to 390 F (200 C).

Bake the pie for about 20 minutes, then cover it with a piece of foil, decrease the temperature to 360 F (180 C), and bake for 40 more minutes.

Then, remove the foil and the dough ball, and pour the hot meat broth into the pie.

Cover the hole with a dough ball, and cover the pie with foil.

Decrease the oven temperature to 340 F (170 C), and bake for about 2 – 2.5 hours more.

Turn heating off, and let sit for about 30 minutes.

To serve, slice into portions, place the pieces on portion dishes, and divide the stuffing up with a spoon.


You can substitute half of the potatoes with a pumpkin, or all potatoes with millet or other grains, and half of the beef with goose or chicken meat.