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.

“Nest with Eggs” Salad

Submitted by Nobility_Cuisine on Sun, 02/22/2015 - 11:42.


5 hard-boiled egg
7 oz (200 g) melted cheese, or cheese like “Philadelphia”
5 peeled garlic cloves
7 oz (200 g) cooked chicken or other meats
5.2 oz (150 g) cheese
1/2 medium English cucumber
Chopped greens (parsley, dill, schnitt, or others), salt, and ground pepper on your taste
5 tbsp mayonnaise


Peel the eggs, and separate egg whites and egg yolks.

Slice the meat, egg whites, cheese, and cucumbers into same-size thin stripes.

Stir the sliced ingredients with the 3 tbsp mayonnaise, salt, pepper, and chopped greens.

Place the prepared ingredients as a ring on a salad plate.

Grate egg yolks, press the garlic cloves.

Put 2 ground egg yolks on a plate, and set aside.

Blend 3 egg yolks, garlic, cheese, and 2 tbsp mayonnaise together, and set in a refrigerator for 30 minutes.

Then, shape small “eggs” from this mixture, roll every “egg” in ground egg yolks, and put in a middle of a salad “ring”.

Continue, until you use all mixture.

Chill for about 30 minutes, and serve.


You may decorate the salad with green salad leaves.

Quick-marinated Cauliflower

Submitted by Russian_Cuisine on Sun, 02/22/2015 - 11:30.


17.5 oz (500 g) cauliflower
17.5 fl oz (500 ml) water
3.5 fl oz (100 ml) 9% vinegar
5.2 oz (150 ml) vegetable oil
2 tsp sugar
2 tsp salt
Garlic, peppercorns, bay leaves on your taste


Disassemble the cauliflower into medium florets.

Bring 1 L (1/4 G) to boil, and boil the florets for about 5 minutes.

Put florets into a colander, wash with a cold water, and let to drip and to cool.

Put the peeled garlic cloves, sugar, peppercorns, bay leaves, sugar, and salt into a sauce-pan for a brine.

Pour the 17.5 oz water, vinegar, and vegetable oil into the sauce-pan.

Bring to boil stirring some times.

Pour a ready brine into a dish with florets, stir carefully.

Let to cool, and marinated cauliflower is ready.

Keep it in a glass dish with a lid, in a refrigerator.

4-Layer Salad with Herring

Submitted by Nobility_Cuisine on Sat, 02/14/2015 - 18:45.


1 herring
2 medium potato
2 medium beetroot
1 medium carrot
1 medium onion
2 garlic cloves
6.4 oz (180 g) medium-hard cheese
5 tbsp mayonnaise
Chopped fresh greens and salt on your taste


Boil (or better, microwave) the potatoes, carrots, and beetroots.

Peel the onions and chop.

Peel the herring: remove fins, bones, innards, and skins.

Cut the herring fillet into medium-small pieces, stir with onions, and set aside.

Peel beetroots, and grate.

Press the garlic, stir with grated beetroots, and with the 2 tbsp mayonnaise (the salt is optional).

Set aside a dish with beetroot mixture.

Cut the cheese into medium-small cubes.

Peel carrots, and grate, then stir with cheese and 1 tbsp mayonnaise, and set aside.

Peel the potatoes.

Stir potatoes with 2 tbsp mayonnaise and salt, and put evenly into a salad dish (or into salad rings by the number of portions).

Cover a first layer with the herring-onion layer evenly.

Cover the second layer with the beet-garlic layer.

Cover the third layer with the carrot-garlic-cheese layer.

Decorate on your taste (salad leaves, chopped greens, pomegranate seeds, ground egg, etc.), let to sit for 20 minutes in a refrigerator, and serve.

Blinis with Sour Cream and Brined Steelhead

Submitted by Russian_Cuisine on Sat, 02/14/2015 - 18:35.


8.7 oz (250 g) buckwheat flour
3.5 oz (100 g) sour cream
1 egg
4–5 tbsp vegetable oil
1/4 tsp dry yeast
Pinch of sugar
Pinch of salt

For stuffing:

7 oz (200 g) steelhead trout filet
1/2 cup chopped dill
1/2 lemon, juice
2 tbsp vegetable oil
10–15 peppercorns, ground


Cut the steelhead trout fillet into small-to-medium pieces.

Blend the olive oil, lemon juice, dill, and ground peppers together, and pour over steelhead, stirring.

Set aside for 20-30 minutes.

Pour the yeast into 6.2 oz (175 ml) lukewarm water, and stir.

Sift the flour, salt, and sugar together into a dish for a dough.

Add the egg and water with yeasts to flour, and make a batter.

Set aside for 30 minutes, then pre-heat a skillet (or 3-4 skillets), and fry blinis.

Spread the sour cream on top of each blin, put a portion of fish pieces, and roll.

Serve immediately.

Note: Maslenitsa week starts on Monday!

Olivier Salad with duck fillet

Submitted by Nobility_Cuisine on Sat, 02/07/2015 - 17:20.


3.5 oz smoked pork fillet
1/2 duck breast
1/4 large green apple, peeled
1 large potato
1/2 medium carrot
2 tbsp canned green peas
1 medium marinated cucumber
1 medium fresh cucumber
1 egg, hard-boiled
Salt and ground black pepper on your taste

2 tbsp pomegranate seeds
20 parsley leaves
1 tsp capers
4 pieces rye bread
4 tsp vegetable oil
Mayonnaise on your taste


Boil the potato and carrot until a readiness, then cool and peel.

Dry out the duck breast, and cook on a dry skillet for about 3 minutes on both sides.

Cut the smoked pork, duck, potatoes, carrots, cucumbers, eggs, and apples into same-size cubes.

Put these ingredients into a deep dish, and stir with the peas and mayonnaise.

Sprinkle with the salt and pepper, and stir one more time.

Fry the rye bread pieces on a pre-heated skillet, with 1 tsp the vegetable oil per each piece, for 1 minute per side.

To serve, place rye bread pieces on plates.

Using a culinary ring (or just a glass), place 1/4 of a salad over bread.

Decorate with the parsley leaves, capers, and pomegranate seeds, and serve.

Sweet Lapshevnik

Submitted by Russian_Cuisine on Sat, 02/07/2015 - 17:12.


1-2 cup vermicelli
2-3 egg
1/2 cup raisins
4 tbsp butter or margarine
Sugar and salt on your taste


Soak raisins in 1 cup hot water.

Bring water to boil, add the salt and vermicelli, and cook until readiness of vermicelli.

Let water from vermicelli and raisins to drip.

Melt 3 tbsp butter in a medium skillet.

Blend the egg, sugar, vermicelli, 1 tbsp butter, and raisins together, and place a mixture into the skillet.

Cook under a lid on a low heating for about 20 minutes.

Turn a lapshevnik in a middle of cooking time.


You may vary the ingredients: add chopped fresh fruits and berries, ground cheese, etc.

You may bake it in an oven.

This is a popular children dish.

Quick Buzhenina

Submitted by Nobility_Cuisine on Sat, 01/31/2015 - 17:31.


1-3 lb boneless, lean pork fillet
3-5 bat leaf
2 large garlic clove
Salt, black pepper, and hot paprika on your taste

Deep oven-safe dish
Parchment paper


Wash a meat, and place in an oven-safe dish.

Rub the meat with a salt, peppers, and ground bay leaves.

Slice a garlic into thin pieces, and cover meat with garlic slices.

Pour a water into the dish, to cover at least half of meat into a height.

Take a large piece of parchment paper, fold in two, and sprinkle one side with water thoroughly.

Wrap the meat with paper, moist side inside and does not touch the meat.

Ends of paper should be in water.

Pre-heat an oven to 300 F (150 C), set the baking dish into the oven, and bake for 2-4 hours.

To bake 1-1.5 lb (450-700 g), baking time is 2 hours, for 3 lb – 3 hours.


Minimal baking time is 2 hours.
If water evaporates before 2 hours have gone, add more water.

Then, take out dish from oven, and let to chill in a room temperature (do not remove the paper!)

When chilled, set dish into a refrigerator overnight.

Then, slice, and serve.


You may bake a brisket by same recipe, but for brisket you need less water in the dish (1”-1.5”).

Buckwheat Krupenik

Submitted by Russian_Cuisine on Sat, 01/31/2015 - 17:19.


2 cup (420 g) buckwheat
2 cup (500 g) sour cream
2 cup (400 g) tworog, or Ricotta cheese, or Farmer's cheese
3 egg yolk
4 tbsp (80 g) butter


Blanch the buckwheat in a boiling water for 1 minute, then dry out (let the water to drip).

Whip all ingredients together, then bake on an oven on a medium heat until a golden crust increases on top.

Serve hot.