Vegetable Noodles

Submitted by Nobility_Cuisine on Sat, 08/23/2014 - 17:32.


3 cup fresh vegetable puree
1 cup flour
1 egg
3 tbsp melted butter
Salt and spices on your taste


Mix all ingredients but the butter well, and knead into a dough.

Shape the dough into a long thin roll, 1" diameter.

Use more flour if it sticks.

Cut dough roll into 2"-length pieces.

Press each piece separately, and roll into a round.

Boil in a large, wide sauce-pan in a 1 G boiling salted water for about 8-10 minutes (Avoid sticking to the bottom!).

Dry out in a colander, put in a serving dish, and sprinkle with the melted butter.

Serve as a standalone dish, or as a garnish to meats and gravies.


You may use any boiled vegetables for puree, but quantity of salt, and spices that are used are different for different vegetable sets.

Filled Potato Galushki

Submitted by Russian_Cuisine on Sat, 08/23/2014 - 17:06.


2 cup grated raw potato
1 cup cold potato puree
1 egg, beaten
1 tbsp grated onion
0.5 - 1 cup flour, sifted
1 tbsp baking powder
Salt and pepper on your taste
2 tbsp melted butter

For filling:

1 cup dry tvorog (or Ricotta cheese, or farmer's cheese, or small curd cottage cheese)
1 egg, beaten
Salt and spices on your taste


The potato pulp must be as dry as possible ( quantity of the flour depends on it).

Combine the potato puree, eggs, onions, salt, spices, and grated raw potatoes.

Stir the flour with baking powder, and stir-in to the potato mix.

The mix should be thick enough to shape.

Form small balls, and flatten them into rounds.

Blend the filling ingredients together.

Place 1 tsp filling on a middle of each round, then, seal, and shape into an oval.

Bring water to boil, add the salt, and drop galushki into the boiling water.

Boil for about 5-8 minutes, then drain in a colander, and place in a serving dish.

Toss with a melted butter.

Serve with a sour cream and tvorog (or Ricotta cheese, or farmer's cheese, or cottage cheese)

Pears in a Puff Pastry Dough

Submitted by Nobility_Cuisine on Sun, 08/17/2014 - 16:14.


6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, beaten
25 oz (700 g) puff pastry dough


Soak the raisins in the rum.

Cut the pears into halves (with stalks), and remove their seeds.

Insert equal portions of raisins to seeds' place, and cover the holes with the butter.

Roll the dough thinly (3 mm, or so), and cut into squares, 4.7” (12 cm) each side.

Stand pear's half on a middle of the square, sprinkle with the sugar, and pinch all the boards of dough around the stalk tightly.

Pre-heat an oven to 430 F (220 C), and bake pears in the dough for about 20 minutes, then decrease the temperature to 400 F (200 C), and bake for 30 minutes more.

Serve warm with the sour cream.

Baked Potato Blinis

Submitted by Russian_Cuisine on Sun, 08/17/2014 - 16:01.


10.5 oz (300 g) flour
21 fl oz (600 ml) milk
2 egg
4 medium-size potato, just boiled
5.3 oz (150 g) ground cheese
8.8 oz (250 g) sour cream
Vegetable oil for frying


Make a potato puree with the potatoes and 3.5 oz (100 ml) hot milk.

Add the flour, eggs, and leftover of milk, and make a dough.

Fry not very thin blinis with the vegetable oil.

Pre-heat an oven to 400 F (200 C).

Put the blinis into a same-size-as-blinis baking dish, and sprinkle every one with the ground cheese and sour cream.

Sprinkle a top with cheese and sour cream leftovers, and bake until cheese melts.

Slice, and serve immediately.

Beef with a Hot Tomato Sauce

Submitted by Nobility_Cuisine on Sun, 08/10/2014 - 09:26.

Ingredients for 1 portion:

4.5 oz (120 g) beef fillet
2 tbsp butter
2 oz (60 g) chopped onion
2 tbsp flour
2 oz (60 g) sour cream
1 tbsp hot tomato sauce
1 tbsp tomato paste
Salt on your taste


Cut the meat into 1-1.5-inch length, and 0.5-inch width pieces.

Stir-fry meat in a portion skillet, and stir-fry the onions separately with the butter.

Sprinkle meat with the salt, and add fried onions into portion skillet with meat.

Blend the sour cream, tomato paste, and hot tomato sauce together, and pour into skillet with meat and onion.

Stir well, and simmer all together for about 10-15 minutes with a low heating.

Serve each portion in portion skillet, and serve a plate with a garnish: fried potatoes, or complex steamed or fried vegetable mix.


Submitted by Russian_Cuisine on Sun, 08/10/2014 - 09:19.

Ingredients for 1:

4.5 oz (120 g) beef or pork fillet
1 oz (30 g) chopped onion
1/2 oz (15 g) tomato paste
1/2 oz (15 g) melted lard
Salt and pepper on your taste


Cut the meat into small 1/2 oz pieces.

Stir-fry the chopped onions with the 1/2 tsp lard.

Stir-fry meats with lard until a readiness, add the salt, pepper, onions and the tomato paste, and continue stir-frying on a lower heating for about 2-3 minutes.

Serve with a fried potato, or with a boiled pasta, or with steamed grains.

Salad with Cod Liver

Submitted by Nobility_Cuisine on Sun, 08/03/2014 - 08:34.


1 can cod liver
1 English cucumber
3 medium tomato
1 Peking cabbage
½ shallot onion
2 dill stalk
Lemon juice, pepper, (optional) vegetable oil on taste


Drain oil from the can with the
cod liver, put cod liver into a salad bowl, and press with a fork.

Peel and grate cucumbers.

Cut the tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.

Cut the onion into small cubes, chop the dills.

Mix all ingredients in the salad bowl well; add the lemon juice, salt, mix all together.

Serve immediately.

Potato profiteroles

Submitted by Russian_Cuisine on Sun, 08/03/2014 - 08:27.


2.5 oz (70 g) butter
1 cup + 1 tbsp flour
2 egg + 1 egg yolk
0.5 lb (225 g) potato puree
Salt and spices on your taste


Pour a little less than 1 cup a water in a saucepan, add 70 g (2.5 oz) the butter, and bring to boil, stirring.

Add a little more than 1 cup of the flour into the boiling water, continuing to stir the entire time to get a dough.

When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.

Add the 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.

Place dough in a mixer, and continue to mix adding the potato puree by tablespoon, and then add salt and spices.

Make dough balls using a tablespoon, and fry in a deep fryer for 2 minutes.

Drain on paper towels, and serve as a garnish, or fill the profiteroles with some filling (whipped sour cream with chopped greens, or whipped mayonnaise with chopped meat, or chopped fish, etc.)

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.