Red Bean and Calamari Salad

Submitted by Nobility_Cuisine on Sun, 04/26/2015 - 09:04.


1 cup boiled or canned read bean
3 hard-boiled egg
2 cup boiled calamari rings
1-2 large salted cucumber
1 medium sweet onion, optionally
Mayonnaise or sour cream on your taste
Chopped greens on your taste


Shred the peeled eggs, cucumbers, and onions.

Chop the boiled calamari.

Mix all ingredients together, and let to sit in a room temperature for 15 minutes.

Decorate with the chopped greens, and serve.

Nougat in Chocolate

Submitted by Russian_Cuisine on Sun, 04/26/2015 - 08:56.


7 oz (200 g) sugar
1 egg
2 oz (70 g) honey
5.7 oz (160 g) nuts
5 oz (140 g) chocolate
2 tbsp vegetable oil
сахар 200г


Pour 1.8 fl oz (50 ml) water into a small sauce-pan, add
the honey and sugar, and bring to boil over a low heating.

Boil until you get a "soft ball" consistency, and set a syrup aside.

Separate the egg white, and whip until a "soft peaks" consistency.

Pour the syrup slowly into whipped egg white, continuing whipping while consistency turns thick and very viscous.
This is a nougat.

Stir-fry the nuts, then peel and grate them.

Stir-in nuts into the nougat.

Cover a rectangle dish with a piece of a foil, spread the foil with the vegetable oil, and put the nougat into dish evenly.

Set into a refrigerator for 1 hour to chill and thicken.

Melt the chocolate.

Cut nougat into small-to medium rectangles (or other shapes), and dip every one into chocolate, then place on a piece of a baking paper.

Place candies into the refrigerator for 30-40 minutes.

Keep candies in a tightly covered glass can in a cold place.


This is a basic recipe, and you may add candied fruits, raisins, and other ingredients.

Sweet Rhubarb Soup

Submitted by Nobility_Cuisine on Sun, 04/19/2015 - 11:28.


1/4 G (1 L) apple juice
1 lb (450 g) fresh raspberry
4.7 oz (150 g) sugar
4.7 oz (150 g) whipping cream
3.5 oz (100 g) rhubarb
Honey on your taste
Spices: cinnamon, gloves, spicy peppercorns, star anise

For decoration: fresh mint leaves, whipped cream, vanilla sauce


In a large glass or enameled sauce-pan, bring to boil the apple juice, raspberries, spices, sugar, and honey, stirring permanently.

Boil for about 30 minutes with a low heat.

Chop the rhubarb, and put into the sauce-pan.

Put the whipping cream into the sauce-pan after rhubarb, stir, and set the heating off.

Whip a soup while hot, then rub through a sieve into a glass or enameled dish.

Chill, decorate with the whipping cream and mint leaves, and serve with a chocolate cake.

Note: This is one of the favorite dishes of Pushkin in the “Yar” restaurant.

Easter Eggs from Cheese in Chocolate

Submitted by Russian_Cuisine on Sun, 04/19/2015 - 11:21.


10 pitted dried apricots
5 walnuts
7 oz (200 g) tvorog, or Ricotta cheese
2-3 tbsp sugar powder
2 pieces (5 g) gelatine
1.7 oz (50 g) white chocolate
3.5 oz (100 g) dark chocolate


Soak the apricots in 1/2 cup a hot water for 5 minutes (if after 5 minutes apricots are still not flexible, soak for 10-15 more minutes), then dry out.

Peel the walnuts.

Grate apricots and walnuts together, and try: if a mix is too sour, add the 1 tbsp sugar powder and stir.

Shape 10 “egg yolks” from this mix (equal size), put on a flat dish, and place in a refrigerator.

Soak the gelatin with 2 tbsp water for 5 minutes, then microwave for 30 sec., or until gelatin is totally dissolved.

Rub the tvorog through a sieve into a glass or enameled dish.

Melt the white chocolate, and stir-in to tvorog, then add the sugar powder and liquid gelatin, continuing stirring.

Divide the tvorog mixture into 10 equal pieces.

Take out “egg yolks”, and shape 10 “eggs”.

Place “eggs” into the refrigerator for 2-3 hours.

At the end of this time, melt the dark chocolate, and roll “eggs” with chocolate.

Cover the flat dish with a piece of a baking paper, put “eggs” on it, and refrigerate for 1 hour.

If you wish to make a chocolate layer on "eggs" more even, you may smooth it after 5 minutes of refrigerating using wet fingers or wet spoons.

It is not necessary to cover “eggs” with chocolate totally, you may just decorate “eggs” with dark chocolate.

Alice Salad

Submitted by Nobility_Cuisine on Sat, 04/11/2015 - 17:20.


3.5 oz (100 g) crab meat, or crab meat imitation
2 hard-boiled egg
6 tbsp steamed rice
11.5 oz (300 g) canned yellow corn
Salt and spices (chopped dill, parsley, etc.) on your taste
Mayonnaise, sour cream, or other white sauce on your taste


Dry out the corn.

Peel and chop the eggs.

Chop the crab meat.

Stir all ingredients together, let to sit for about 10 minutes, and serve.

Happy Easter!

Kalach (Braided Bread)

Submitted by Russian_Cuisine on Sat, 04/11/2015 - 17:08.


1 tsp sugar
1 cup lukewarm water
2 pk dry yeast
3 tbsp sugar
2 cup hot milk (about 110 F)
2 large egg
1 tbsp salt
2 tbsp oil
8 cup unbleached Flour
1 lg egg, beaten with
1 tbsp water for glaze
2 tbsp dry poppy seed, optional


Dissolve the 1 tsp sugar in the lukewarm water, and sprinkle the yeast over it.

Stir, and let stand for about 10 minutes.

Combine the yeast mixture with the milk, lightly beaten eggs, salt, 2 tbsp sugar, oil, and 3 cups of sifted flour.

Beat until smooth.

Cover, and let to rise in a warm place until light and bubbly, about 1 hour.

Mix-in the remaining flour, to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic and leaves the sides of the bowl easily.

Note: The heavier the dough, the heavier the bread.

Form into a ball, and place in a lightly oiled bowl, turning once to oil the top.

Cover with a linen dish towel, soaked in a hot water, and then wrung out until damp only.

Let the dough rise in a warm place until double in volume.

Punch down, and allow to rise again.

Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8"-10" (20-25 cm)long and 1 1/2" (4 cm) thick.

Braid together, starting at the middle and turn the ends under.

Repeat with each of the remaining parts of the dough.

Place the loaves on oiled baking sheets.

Note: Do not crowd, because the loaves will double in size.

Cover with the damp towel and let to rise until almost double volume.

Blend 1 egg with 1 tbsp water.

Brush loaves with the egg glaze and sprinkle with the poppy seeds (optionally).

Bake in a pre-heated 375 F (190 C) oven at least 1 hour, or until golden.

Test by rapping the bottom, there should be a nice hollow sound.

Cool on wire racks until cold before cutting.


Happy Easter!

Salad “Amur”

Submitted by Nobility_Cuisine on Sun, 04/05/2015 - 04:38.


1 lb cherry tomato
1 lb lightly salted red fish (salmon, keta, trout, …)
1 large onion
1 small can (4.5 oz, or 125 g) green peas
Salt and freshly ground black pepper on your taste
3 tbsp vegetable oil


Peel the onions, cut into thin quarter-rings, and wash in a hot water for 1 minute, then dry out.

Dry out the green peas.

Cut the tomatoes into halves.

Remove bones and skins of the fish, and cut fish into small pieces.

Stir all ingredients together, and serve.


The oil should be without odors.

Kulich – 2

Submitted by Russian_Cuisine on Sun, 04/05/2015 - 04:29.

Happy Easter!


2.5 cup flour
1/2 cup (4-4.5 fl oz) milk
12 egg yolk
3 tbsp sugar
1 tbsp vanilla sugar
1/2 tsp pressed yeast
1.7 oz (50 g) butter
1/4 tsp salt
8.7 oz (250 g) raisins and candied fruits mix
1 tbsp orange juice

Baking paper


Dissolve the yeasts in the warmed milk.

Stir the 1/2 cup flour, 1 tbsp sugar, and milk with yeasts in a large bowl.

Cover the bowl with a towel, and set aside for 3.5 hours.

Wash the raisins, and dry them out.

Melt the butter.

Stir the egg yolks and sugar well.

When a dough in the bowl starts to decrease its volume, add the salt, vanilla sugar, orange juice, sifted flour, and sugar-egg yolk mixture to the dough.

Knead, and add the melted butter by small portions, raisins, and the candied fruits, continuing kneading.

Cover a high baking dish with the baking paper, and put dough into the dish.

Cover, and let to sit 1 or 2 hours in a room temperature. Press down after 1 hour.

Pre-heat an oven to 340 F (170 C).

Bake a kulich for about 1 hour, then take out, and let to cool in the baking dish.


Submitted by Nobility_Cuisine on Sat, 03/28/2015 - 18:37.


1 large freshly frozen lake or river fish after ice fishing
Ground black pepper

For sauce:

Tomato paste
Pressed garlic


Take out the strongly frozen whole fish out of a freezer.
Do not thaw out fish!

Remove fins.

Make small cuts on its skin.

Roll out its tail by a piece of a clean fabric.

Remove the fish skin using a very thin and sharp knife.

Pierce the fish.

If knife pierces it on 5-10 mm, fish is ready.

Else, it will crumble under the knife.

Start to rasp from a back.

First, some thick shavings from back (you will eat them last), then from a belly, then all other meat.

Serve immediately on a frozen plate (non-metallic).

Sprinkle the salt and pepper aside of shavings.

To make a sauce, blend the tomato paste, vinegar, and pressed garlic together.


This is a frozen dish, so eat it like an ice cream.

Choice of fish is very, very essential for this dish.

Sturgeon Head and Cabbage Soup

Submitted by Russian_Cuisine on Sat, 03/28/2015 - 17:39.


17.5 oz (500 g) fresh sturgeon head
2 cup sea weed (sea cabbage), or 17.5 oz green cabbage
1 medium carrot
1 parsley root
2 medium onion
1 tbsp tomato paste
1-2 tbsp butter or margarine
Spices, greens, and sour cream on your taste


Cut the sturgeon head, put into a sauce-pan, pour a cold water to cover heads, and boil for about 1 hour (remove a foam when necessary).

Shred the cabbage.

Peel and shred the onions, parsley root, and carrots.

Stir-fry cabbage, onions, carrots, and parsley root together with the butter for about 10 minutes with a medium heating. Avoid burning!

Remove fish head bones, and cut the fish meats and mild cartilages into small cuts. Set aside.

Put the vegetables into a fish broth, and boil for about 20 minutes, then add the salt and spices, and turn the heating off.
To serve, put the chopped greens, fish meats, and sour cream into every portion bowl, and pour a portion of the soup on top.