Tea Cup (Punch)

Ingredients for 6:

0.5 lb strawberries
0.5 lb raspberry
0.5 lb apricots
1 and a half orange
0.5 lb strong black tea
0.5 lb sugar
1.5 lb mineral soda water


Cut apricots into halves, and de-seed.
Cut strawberries into halves or quarters.
Peel the oranges, and divide into parts. Cut every part in half.
Place all the berries into a panch bowl, pour sugar over them, shake, and place in a refrigerator overnight.

Cabbage Slad


1 lb green cabbage
3 hardboiled eggs
4 tbsp vegetable oil
Salt on taste


Shred the cabbage; sprinkle with salt, then squeeze softly with your hands until the cabbage gives off a juice
Grate eggs, and mix with the cabbage, pour vegetable oil in the salad bowl, and stir well.
Serve immediately.

Chicken Salad 4:


Boiled chicken breast, de-boned and de-skinned
1 bunch green onions
1 cup peeled walnuts
0.5 cup seedless raisings
1 large orange
Mayo, salt and pepper on taste


Soak raisins for 1 hour, then drain. Peel oranges.
Cut all other ingredients into small pieces, mix well, let sit for 15 minutes, and serve.

Chicken Salad-3

Ingredients for 2:

1 chicken breast, de-boned and de-skinned
2 tbsp vegetable oil
1 tbsp soy sauce
0.5 lb boiled champignons (or 1 can)
0.25 lb black olives (or 0.5 can)
1 tbsp Mayonnaise
Basil greens on taste


Cut chicken breast into thin slices, and fry both sides with oil and soy sauce (do not overcook!).
Cut champignons and olives into slices, mix well with Mayo, then add basil greens, and mix once more.
Mix with the chicken breast.
Serve immediately.

Liver Appetizer


1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste


Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.

Green Beans Appetizer


1 lb green beans, fresh or frozen
3-4 garlic cloves
1 cup ground walnuts
Salt, spices, and Mayonnaise on taste


Boil green beans for about 20 minutes.
Drain, and place in a deep dish.
Put the pressed garlic in the dish, salt, ground walnuts, pepper (optional), kchmeli-suneli spices mix (optional), stir well.
Serve immediately or let to sit for half an hour.

Vegetable soup with kletski from pikeperch

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper


To make the "kletski":

Pour whipping cream evenly over the bread.

Gouriev’s Cabbage

Gouriev was the head of the Russian Ministry of Finance for years, from 1810 to 1823, and was a famous gourmet and creator of a few new dishes.
One of his dishes is Cabbage a la Gouriev.


1 large cabbage 4-5 lb weight
2 large carrots
1 medium beet
1 garlic head

For brine:

1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 peppercorns
A piece of hot pepper on taste
150 g vinegar

Cabbage Salad with Green Peas


1 lb green cabbage
1 carrot
0.5 can green peas (or frozen but boiled in salt water)
1 hardboiled egg
Salt and dill greens on taste
1 tbsp yogurt, sour cream or Mayo


Shred the cabbage, sprinkle with salt, and press with your hands until the cabbage gives off some juice.
Grate carrot and egg. Cut dill greens into small pieces.
Mix all ingredients with yogurt, Mayo, or sour cream, stir well, and serve.

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