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.

5-Layer Salad

Submitted by Nobility_Cuisine on Sat, 03/21/2015 - 20:18.


2 apple
4 hard-boiled egg
2 medium fresh carrot
1 large onion
2 cup ground cheese
Sauce on your taste ( Mayonnaise, plain yogurt, sour cream, Bechamel, white sauce, …)
Salt and spices on your taste


Peel vegetables and eggs.

Chop the onions thinly, and place a half of onions into a salad dish, evenly.

Sprinkle with the sauce.

Chop the apples thinly, and place a half of apples into the salad dish, evenly over an onion layer.

Sprinkle with the sauce.

Chop the eggs thinly, and place a half of eggs into the salad dish, evenly over an apple layer.

Sprinkle with the sauce.

Chop the carrots thinly, and place a half of carrots into the salad dish, evenly over an egg layer.

Sprinkle with the sauce.

Place a half of ground cheese into the salad dish, evenly over a carrot layer.

Sprinkle with the sauce.

Repeat in a same order with other halves of ingredients.
Let to sit for 1 hour in a refrigerator, and serve.

Bean-Mushroom Salad

Submitted by Russian_Cuisine on Sat, 03/21/2015 - 20:07.


1 lb can bean
1 can mushrooms (½ lb, or 1 lb)
1-2 cup ground cheese (sharp, or medium-sharp) on your taste
5 garlic cloves
Mayonnaise, or other white sauce, or vegetable oil, on your taste


Peel the garlic, and press it.

Dry out the beans and mushrooms.

Stir all ingredients.

Let to sit for 15 minutes in a room temperature, and serve.

Salad “Tashkent”

Submitted by Nobility_Cuisine on Sun, 03/15/2015 - 11:26.


1 lb green (Margelan) radish
1 lb boiled meat fillet ( lamb, beef)
0.5 lb yellow or white onion
3 tbsp vegetable oil
Salt, pepper, other spices on your taste
Dressing on your taste


Peel the radish.

If radish is bitter, soak it in a water for 30 minutes, then dry out and slice into julienne cut strips.

Put radish into a glass or ceramic dish, sprinkle with the salt, and let to sit for 10-15 minutes.

Then, let the radish juice to drip off, and return radish into the dish.

Slice the meat into julienne cut strips.

Peel the onions, slice into half-rings, and stir-fry with the vegetable oil until onions get a gold color.

Put onions with the hot oil into dish with radish, and stir well.

Put the meat strips into the dish, sprinkle with the salt and pepper, and stir well.

Pour a dressing over a salad, stir, let to sit for 5-15 minutes, and serve.


This is a basic recipe.

You may use black or white radish instead of green one.

You may use different oils (sesame, argan, chili, etc.) instead of sunflower oil.

You may use a vinegar with chopped greens, or dairy products, or mayonnaise, or pomegranate juice as the dressing.

You may use a beef stew with a carrot and onions instead of boiled meat.

You may use hard-boiled eggs and pomegranate seeds as additional ingredients.

Pearl Kascha with Mushrooms baked in Pots

Submitted by Russian_Cuisine on Sun, 03/15/2015 - 11:12.

Ingredients for 1 portion baking pot:

3.5 oz (100 g) pearl barley grain
3.5-4 oz (100-120 g) fresh mushrooms
1.7 oz (50 g) butter or margarine
1/2 tsp salt
300-320 ml (1 1/4 cup) boiling broth or water


Wash the grains in several waters, until the water leaves clear.

Let to drip in a colander.

Pre-heat an oil in a skillet, put the grains into the skillet, and stir-fry with a medium heat, until the grains are fried (do mot burn!).

Meanwhile, clean the mushrooms, and cut into quarters.

Put mushrooms into the skillet, and stir well.

Set the heating to low, cover skillet with a lid, and let to cook for about 3 minutes, while mushrooms give a juice.

Put the grains with mushrooms into a baking pot, pour a boiling juice into the pot, sprinkle with the salt, and cover with a lid.

Pre-heat an oven to 430 F (220 C), and put pots into the oven.

After 10 minutes, decrease a temperature to 360 F (180 C), and bake for about 50 more minutes.

Cook for 10-15 minutes more if necessary.

Serve hot.

Mushroom's Fricassee

Submitted by Nobility_Cuisine on Sun, 03/08/2015 - 11:14.


28 oz (800 g) mixed mushrooms, fresh or frozen
1 large onion
2.2 oz (60 g) butter
1 lemon
1 bunch of parsley, chopped
2 fresh egg yolks
Salt and pepper on your taste


Clean the mushrooms if necessary.

Cut into medium pieces.

Peel and chop the onion, and stir-fry with the butter in a large sauce-pan for about 3 minutes.

Add mushrooms, and cook for 3 minutes more over a low heating, stirring some times, then season with the salt and pepper, and continue cooking for 20 more minutes.

Press the lemon juice, and whip the egg yolks and juice together.

Pour the juice-egg yolk mixture over mushrooms, stir well, and remove from heating.

Sprinkle with the chopped parsley, and serve.


This dish can be standalone one, or a part of a complex garnish.

Lentil Vegetable Salad

Submitted by Russian_Cuisine on Sun, 03/08/2015 - 10:42.


1 cup (200 g) dry lentils
1 cup wild rice
1 cup green bell pepper, chopped
1 cup celery, chopped
2 green onions, sliced
1/2 cup raisins
1/2 cup nuts, grated
3.5 oz (100 g) boiled potato, peeled and chopped

For dressing:

1/3 cup vegetable oil
3 tbsp lemon juice
2/3 cup orange juice
1/4 tsp ground ginger
3 tbsp soy sauce
2 tbsp fresh parsley greens, chopped
Salt and pepper on your taste


Rinse the lentils and rice separately, cook them separately until a readiness, and rinse with cold water.

Combine all salad ingredients in a large bowl.

Shake well all dressing ingredients together, and pour dressing over salad.

Stir well.

Cover the salad bowl with a lid, and place in a refrigerator for 1 or 2 hours6 then serve.

Note: You may decrease all salad ingredients proportionally, if this volume is too large.

Round Small Pies with egg and green onion

Submitted by Nobility_Cuisine on Sun, 03/01/2015 - 17:51.


14 oz (400 g) dough
1 bunch green onion
3 tbsp butter
3 hard-boiled egg
1 fresh egg, blended
Salt and ground black pepper on your taste


Peel the eggs, and cut them into small cubes.

Chop the green onions thinly.

Set 1/2 cup of chopped onions aside.

Melt the butter in a skillet, and stir-fry onions for about 1-2 minutes.

Add chopped eggs into the skillet, sprinkle with the salt and pepper, and stir-fry all together for 1-2 minutes more.

Let to cool a little.

Roll the dough, and cut off same-size rounds.

Put 1 tbsp on a middle of the round, cover with other round, and pinch their boards.

Continue, until you run out of the ingredients.

Pre-heat an oven to 430 F (220 C).

Put pies on a baking sheet, smear pie's tops with the blended egg, sprinkle with chopped green onions, and bake in the oven for 20 minutes.


This is a standalone dish, or a substitution of a bread for soups and main dishes.

Potato Casserole

Submitted by Russian_Cuisine on Sun, 03/01/2015 - 17:31.


26 oz (750 g) potato
1 large onion
3 tbsp (40 g) butter
3.5 fl oz milk
7 oz (200 g) hard cheese, ground
1 tsp mustard
2-3 medium ripped tomato
Salt, ground pepper, ground nutmeg and other spices – on your taste


Peel the potatoes, wash, dry out, and cut into medium pieces.

Boil 2 cup a salted water, put potatoes into water, and boil until a readiness.

Meanwhile, peel the onions, cut it into small cubes, and stir-fry in a large skillet with the butter, until onions get a goldish color.

Pour the milk into the skillet, and bring to boil stirring permanently (but do not boil!).

Make a potato puree with the boiled potatoes and onion-milk mixture.

Add the mustard, salt, pepper, spices, 5.2 oz (150 g) ground cheese to puree, and stir well.

Pre-heat an oven to 390-400 F (200 C).

Rub a baking dish with 2 tbsp butter.

Put the potato mixture into the dish evenly.

Slice the tomatoes into medium slices, and cover a potato mixture.

Sprinkle with 1.7 oz (50 g) ground hard cheese on a top, and put the dish into the oven.

Bake for about 25 minutes, until the cheese melts.

Slice, and serve.