Russian Donuts with jam

Submitted by Nobility_Cuisine on Sun, 07/27/2014 - 08:17.


14 oz (400 g) flour
1 oz (~30 g) yeast
1 tbsp. milk
2 egg yolk
1 egg
1.7 oz (50 g) sugar
1.7 oz (50 g) vegetable oil
1/2 pack vanilla sugar
1 tbsp thinly chopped orange zest
1/4 oz (5 g) bitter almond, or bitter almond essence
Pinch (4 g) of salt
3.5 oz (100 g) sugar powder
1/2 tbsp thick cherry, or strawberry jam
7 oz (200 g) sunflower oil for frying
1 tsp vodka


Stir well the yeasts and sugar, heat the milk to warm, and knead a dough with the one third of the flour, yeasts, sugar, and milk.

Let the dough to sit in a room temperature to rise.

Meanwhile, whisk the egg yolks and salt in a bowl that set over a sauce-pan with a hot water.

Knock the well risen dough, then add the beaten egg yolks, remaining 2/3 of flour, and knead dough one more time.

In the end of kneading, add the oil, ground almonds (or almond essence), and zest.

Knead dough until it no longer shine.

After kneading, rub a dough ball with oil, and let to sit for about 10-15 minutes.

Roll out the risen dough to a 1/2” thickness (1.5 cm), and cut out rounds using a glass.

Put the cherry, or strawberry jam on a middle of round, put another round on top, and tightly press the edges of both rounds to each other.

Then, roll between the palms into a small ball.

Continue until you run out of ingredients.

Pre-heat a sunflower oil with the 1 tsp vodka (it makes donuts to soak less oil).

To check if oil temperature is proper, you have to throw a small piece of dough into boiling oil, if it immediately hissing, and floats to the surface, so oil is ready to start of frying donuts.

Fry on both sides for about 5-7 minutes, until getting golden brown colour.

Place hot donuts on a napkin, or paper towels, and sprinkle with the sugar powder (or icing, if you like).

Serve hot with a tea, or coffee.

Lapshevnik with cheese

Submitted by Russian_Cuisine on Sun, 07/27/2014 - 08:06.


7 oz (200 g) fat tvorog, or Farmer's cheese, or Ricotta cheese
7 oz (200 g) dry noodles
1-1.5 cup bread crumbs
4 tbsp butter
1 large carrot
1-1.5 cup milk
Sugar and salt on your taste
Sour cream on your taste


Boil the noodles until a readiness, dry out, and stir with the cheese.

Peel and wash the carrots, grate and stew with the 2 tbsp butter.

Whisk the eggs with the milk, and mix with noodles, cheese and carrots.

Season with salt and sugar, stir well.

Pre-heat an oven to 380 F (190 C).

Rub a baking dish with 1 tbsp butter, sprinkle with breadcrumbs, put the mix into the baking dish evenly, sprinkle with 1 tbsp melted butter and bread crumbs on a top, and bake in the oven for about 25-30 minutes.

Take lapshevnik out of oven, slice, and serve with the sour cream.

Stuffed Pepperoncini

Submitted by Nobility_Cuisine on Sun, 07/20/2014 - 09:10.


8 pepperoncini
3.5 oz (100 g) black olives, pitted
1.7 oz (50 g) Mozzarella cheese

3 tbsp basil leaves, 2 of them chopped
1 garlic glove
1 tsp capers
1 tsp lemon juice
olive oil on your taste


Cut the all pepperoncinies into halves alongside, with stalks.

Remove seeds (do not remove stalks!).

Blend the olives, capers, basil leaves, lemon juice, and 1 tsp olive oil together.

Add more olive oil if necessary continuing blending.

When you get a consistency, that you like, fill the halves with the mix.

Torn the Mozzarella to pieces, and put in a top of the mix.

Decorate with the basil leaves, and serve.

Eggplant Salad

Submitted by Russian_Cuisine on Sun, 07/20/2014 - 09:00.


2/3 lb (300 g) eggplant
2 medium onion
2 tbsp vegetable oil
1 ¼ tsp salt
2/3 lb tomato
1 tbsp vinegar
3 tbsp chopped basilic
¼ tsp ground black pepper


Peel the eggplant, and slice into rounds with 1/2-inch thickness.

Dissolve the salt in 1/4 G (1 Liter) a cold boiled water, and put eggplant rounds into the water for about 10 minutes.

Peel the onions, and slice ito thin rounds.

Fry eggplant rounds with the vegetable oil, until their colour turns light-brown.

Take out eggplant rounds, and put into a salad bowl.

Stir-fry onions with the vegetable oil for about 1-2 minutes, take them out, and put into the salad bowl.

Cut the tomatoes into medium-size cubes, and put into the salad bowl.

Sprinkle with the salt, pepper, and vinegar, and stir well.

Let to sit for about 10-15 minutes, and serve.

Beet Cones

Submitted by Nobility_Cuisine on Sun, 07/06/2014 - 07:46.

Ingredients for 8:

1 medium boiled beet
2 green onion stalk
2 hard-boiled egg, peeled, and ground
1 medium boiled carrot, peeled, and thinly chopped
1 medium boiled potato, peeled, and ground
1 herring fillet, skinless, and boneless
1 tsp mayonnaise
8 small round appetizer dishes


Carefully slice the beet into very thin rounds.

Cut a radius in the every round, and turn round to a cone.

Insert every cone in a small round appetizer dish.

Cut every green onion into 4 equal-length pieces, and put the pieces in a dish with 1 cup a cold water.

Drop a maionnaise in every cone, sprinkle with the ground potatoes, mayonnaise, carrots, ground eggs, mayonnaise, some pieces of chopped onion, and chopped beet's leftover.

Put a thin slice of herring fillet into every cone, and sprinkle with ground eggs and carrots on top.

Decorate with the green onion pieces, and serve.

Nut Pate

Submitted by Russian_Cuisine on Sun, 07/06/2014 - 07:35.


7 oz (200 g) peeled fried walnut, or other nut
2 oz (50-60 g) thinly ground cheese
Sour cream on your taste


Peel the nuts from brown skins, and grate thinly.

Stir-in the ground cheese to nuts.

Whip the sour cream, add cheese-nuts mix, and whip all together.

To serve, you may slice a pear, an apple, or other fruits, and serve the pate on a bed from fruit slices.

You may use another nuts instead of walnuts.

Carrot Roll

Submitted by Nobility_Cuisine on Sat, 06/28/2014 - 20:42.


5 medium carrot
3-4 tbsp whipping cream
2 tbsp cream of wheat
1 egg
7 tbsp Ricotta cheese (tvorog, or Farmer's cheese)
Apple slices, or dried plums, or dried apricots, or raisins – on your taste
1 egg yolk
1-2 tbsp sugar
1 tbsp butter
3-4 tbsp sour cream
2 tbsp ground cheese
1/2 cup sour cream


Peel and boil the carrots until a readiness.

Drain, and add the whipping cream and cream of wheat, mix well, and bring to boil.

Boil for about 5-10 minutes with medium-low heating.

Cool. Pre-heat an oven to 380º F (160-170 C).

Whip the egg white.
Add the egg yolk to the mix, blend, then add the whipped egg white, and whip all together.

Grease a rectangular baking sheet with butter, pour a dough in the baking sheet, and bake until the dough starts to change color, for about 4-5 minutes.

Mix the Ricotta cheese with 1 egg yolk and 1 tbsp the sugar.

Take the baked sheet from the oven, cover with the Ricotta mix, and place apple slices, or dried apricots, or raisins, over the cheese layer.

Roll it tightly.

Cover with the sour cream, and sprinkle with the ground cheese.

Serve warm with sour cream, and (optionally) strawberries.

Cake "Rotten stump"

Submitted by Russian_Cuisine on Sat, 06/28/2014 - 20:19.


For dough:
1 cup sour cream
3/4 cup sugar
2 – 2 1/2 cup flour
1/2 tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
11/4 cup thick sour cream
3/4 cup sugar
1/2 cup crushed nuts

1 tbsp butter, or margarine


Soak the dried fruits for 2 hours or until mild, then dry and grate them separately.

Whip the cold sour cream with sugar.

Mix the flour and baking soda.

Add flour to whipped sour cream, and make thick dough.

Divide the dough into 3 parts.

Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".

Pre-heat the oven to 400º F (190-200 C), put the dough rolls on a greased with the butter baking sheet, and bake until gold color.

Take them out of the oven, and let to cool.

Cut every roll to 1” width slices.

Whip sour cream and the sugar for a cream together.

Put warm slices with different fillings alternately, not too close together, pour the cream over this "mountain", sprinkle with the crushed nuts.

Let to sit for at least 3-4 hours, and serve.


You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to sit in a refrigerator up for 2 days.

Mocco Cake

Submitted by Nobility_Cuisine on Sat, 06/21/2014 - 20:13.


1/3 lb (6 oz, or 175 g) butter, or margarine
1/3 lb (6 oz, or 175 g) chocolate
1/3 lb (6 oz, or 175 g) flour
1/3 lb (6 oz, or 175 g) sugar
5 egg
2 tbsp raspberry (or other berries) preserve
1 tsp baking powder
2 oz (60 g) ground almond, or other nut

For cream:

1/2 lb (230 g) butter, or margarine
1/2 lb (230 g) sugar powder
2 egg yolk
1/2 tsp chopped orange peel
1-2 tsp strong coffee
2 tbsp ground pistachios


Stir the butter and sugar until sugar dissolves.

Melt the chocolate.

Whip the egg whites to a strong peaks consistency.

Add the egg yolks, preserves, ground nuts, chocolate, baking powder.

Add the whipped egg whites: 1 half of egg whites first, blend well, then the second half, and blend well once more.

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

Rub a baking mold with the butter, and sprinkle with the flour.

Pour a dough into the baking mold, and bake for about 50-60 minutes.

Let to cool in baking mold for 5 minutes, then take out cake from mold, and let to cool.

Meanwhile, make a cream.

Warm the butter, and whip butter and the sugar powder together.

Add the egg yolks continuing whipping, and whip for 3-5 minutes, then add the orange peels, and the cold coffee, and whip until even consistency.

Slice the cake into 3 parts alongside, make 2 layers of the cream between them.

Then, cover a top and sides of cake with the cream, and decorate with the ground pistachios.

Let to sit for about 2 hours in a refrigerator, slice, and serve.


Submitted by Russian_Cuisine on Sat, 06/21/2014 - 20:05.


7 oz (200 g) peeled sunflower seeds
7 oz (200 g) sugar
½ tbsp lemon juice
1 tbsp water


Stir-fry the sunflower seeds on a dry skillet.

Pour the sugar, lemon juice, and water into a sauce-pan with a thick bottom, and heat on a low heating until you get a gold-coloured syrup.

Pour seeds into syrup, and stir well.

Place on a baking paper, or other non-sticking surface, and make an even layer.

Cut into rectangles while hot, and let to cool.

Keep in a glass can under a lid for up to 2 weeks.


This dessert is one of most popular ones of Russian children since at least 19th century.