Millennium Old Russian Cuisine

Is it really millennium old? Actually, nobody really knows. There are written documents covering about a thousand years of Russian history. Before that Western historical science has a sort of vacuum of facts describing what was going on there. For most Western historians it was a place populated by barbarians who were not worth any attention. Something like a big white spot on a map with an inscription, "Here the dragons live." The facts about the territory of Russia before the X century are vague and sometimes even more mysterious than a complete the absence of the facts would be.

Treat Your Family Like Nobility The XVIII-XIX Centuries Cuisine of Old European Aristocratic Families

What do the Queen of British Empire, Count de Talleyrand who negotiated keeping France as one country after Napoleon's defeat, and Russian aristocrat Count Alexander Stroganoff have in common? Their chef, the cook.

About this site

This site exists since 2002 and contained hundreds of recipes. Unfortunately, our original hosting provider broke us in 2020 and, what's worse, lost the site database with all recipes. So, we are working right now on restoring it manually from our archive.

Vegetable Mix Baked with Milk


1 lb cauliflower
1 lb potatoes
0.5 lb turnip
0.5 lb string beans
0.5 lb carrots
1.5 cup milk (or almond milk, or soy milk)
3 tbsp margarine or butter
Salt on taste


Cut the cauliflower into small parts.

Peel the potatoes, turnip, and carrots, then wash, drain, and cut into medium cubes.

Mix all vegetables together, sprinkle with salt, and stir. Cut the margarine (or butter) into cubes.

Potato-Squash Pancakes


1 squash
6 potatoes
4 tbsp flour
1 onion
5 tbsp vegetable oil
Salt and pepper on taste
1 egg – optional


Wash the squash and potatoes, then peel, and wash once more.

Peel the onion, and grind it, or cut into small cubes.

Grind the potatoes and squash together, mix all of the ingredients but the vegetable oil.

Pasta Nests with Carrots


1 pack (1 lb) spaghetti
1 tsp vegetable oil
5 stalks parsley
2 onions
4 carrots
6 tbsp vegetable oil, or margarine
1 lemon juice
Salt on taste


Peel the onions, and cut into very small cubes.

Peel the carrots, and slice into thin slices, and then into very thin strips.

Wash the parsley, drain, and cut very thinly.

Otbivnaya (pork or beef tenderized steaks)

Ingredients for 2:

4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste


Tenderize the fillets.

Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.

Cabbage Lasagna

Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.


2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste

Cheese sauce:

3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)

Eggplant Salad


4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers


Cut the eggplants alongside into 4 parts.

Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer