Stuffed Apples

Submitted by Nobility_Cuisine on Sun, 01/25/2015 - 09:30.


5.3 oz (150 g) salted herring fillet
2 green sour apple
3 hard-boiled egg
1.8 oz (50 g) mayonnaise
1/2 medium onion
Salt on your taste
Green salad leaf for decoration


If fillets are too salt, soak them in a tea or in a milk for 2 hours before.

Cut apples into halves, remove stalks and seeds.

Cut out the apple's meat leaving thin layer close to skins.

Thinly chop apple's meat, 2 eggs, onion, and herring fillets.

Add the mayonnaise, salt on your taste, and stir apples, eggs, herring, and onions together.

Stuff the apples with the mixture.

Grate 1 egg.

Decorate apples with ground egg, and serve on a flat dish covered with green salad leaves.

Lentil Soup-2

Submitted by Russian_Cuisine on Sun, 01/25/2015 - 09:23.

Ingredients for 4:

12 oz (340 g) lentil
3 bay leaf
10 peppercorns
3 whole cloves
2 carrot
2 medium onion
½ G (2 L) chicken broth
4 egg
6 medium champignon
2 tbsp butter (or vegetable oil)
4 stalks parsley
Salt on your taste


Boil the lentil in the broth with the bay leaves, cloves, peppercorns, ground carrots, chopped onions, and salt, until a readiness of all ingredients.

Remove bay leaves, peppercorns, and cloves.

Blend a soup into a puree consistency, and bring to boil with a low heating.

Break the eggs into the soup, eggs should not flow.

Chop the champignons, and stir-fry with 2 tbsp vegetable oil or butter.

Add the mushrooms into soup, sprinkle with the salt, and boil for 3 minutes more.

Chop greens.

Decorate every soup portion with chopped greens, and serve.

Сoquilles Saint-Jacques on Potatoes with Truffle oil

Submitted by Nobility_Cuisine on Sat, 01/17/2015 - 19:08.


6-8 coquille Saint-Jacques
2-3 large potato
3 tbsp ground hard cheese
1 tsp lemon peel
1 tbsp vegetable oil
1 tsp truffle oil
1 tbsp butter
15 g green salad leaves
6-8 cherry tomato
1 shallot onion
1 stalk thyme
Salt and pepper on your taste


Boil (or microwave) the potatoes, and make potato puree with the butter, ground cheese, and chopped lemon peels.

Put the potato puree on an oven-safe serving dish, and broil on a medium heating for about 1 minute.

Sprinkle the coquilles Saint-Jacques with salt and pepper.

Pre-heat the vegetable oil with the thyme, and fry coquilles Saint-Jacques on both sides.

Remove, and heat the salad leaves and cherry tomatoes in a same skillet for about 1 minute with a low heating.

Peel the onions, and slice into rounds.

Put coquilles Saint-Jacques over a potato bedding, place the salad leaves and cherry tomatoes on top.

Decorate with thyme and slightly fried onions, and pour the truffle oil on top.

Serve immediately.

Classic Crabmeat Salad

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


7 oz (200 g) crab meat (or crab meat imitation)
1 can (10 oz, 325-340 g) sweet corn
4-5 hard-boiled egg
½ medium English (seedless) cucumbers
1 medium carrot
4 tbsp mayonnaise
Salt on your taste


Peel the eggs, and cut into medium cubes.

Shred the cucumber into thin strips.

Peel the carrot, wash, and grate on a small grater.

Open the can with the corn, and dry out corn.

Cut the crab meat sticks into medium cubes.

Stir all ingredients, and let to sit for 30 minutes, then serve.

Onion's Pie

Submitted by Nobility_Cuisine on Sat, 01/10/2015 - 20:08.


2 oz (75 g) butter
1 tbsp water
8 tbsp sour cream
Salt on your taste
2 egg
4-5 medium onion
2 tbsp vegetable oil


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

Grate the butter thinly, and stir with the 4 tbsp sour cream, water, and flour to get a stretchable dough.

Roll the dough into a round, and put into a baking dish to cover it's bottom and sides.

Peel onions, slice into half-rounds, and stir-fry with the 2 tbsp oil, until onions get a golden color.

Put onions evenly on dough.

Whip 4 tbsp sour cream, 2 eggs, and salt until an even consistency, and pour this mixture over onions.

Bake a pie for about 25 minutes, then chill a little, and serve.

Waffle Tubes

Submitted by Russian_Cuisine on Sat, 01/10/2015 - 19:57.


7 oz (200 g) butter
5 egg
10.5 oz (300 g) sugar
8.5 oz (250 g) flour


Blend the butter on a water bath.

Add eggs and mix.

Add sugar.

Add flour (if the dough is stiff you can add 2-3 tablespoons of water).

Bake waffles in the waffle maker.

Immediately fold the hot waffles into tubules. Put them seam side down.

Let cool slightly and dry waffles tubules in the oven to make them crispy.

Prepare any cream and stuff waffles with the cream using a pastry syringe with a long nozzle.

Taramosalata a la Rus

Submitted by Nobility_Cuisine on Sat, 01/03/2015 - 19:03.

Originally, taramosalata is a spread with a smoked herring roe, and it is a national Greek dish.

But it was not traditional for Russia, to smoke the roe.
So, Russian-style taramosalata contains slightly different ingredients:


5.2 oz (150 g) any salted caviar
5.2 oz (150 g) white bread without crust
4 fl oz (120 ml) milk
5.2 oz (150 g) Ricotta cheese (or tvorog, rubbed through a sieve)
1.7 oz (50 g) vegetable oil
Juice of 1/2 lemon
1 tbsp beetroot juice


Soak the bread in the milk for 2 minutes, then squeeze, and stir bread with the roe.

Whip the cheese, and bread with roe together.

Continue whipping, adding the oil and lemon juice by drops, until getting an even and fluffy consistency.

Add the beetroot juice, and whip all together for about 2 minutes.


You may add spices on your taste.

You may keep this spread in a refrigerator up to 2 days if cover tightly dish with spread.

Herring Spread

Submitted by Russian_Cuisine on Sat, 01/03/2015 - 18:53.


1-2 herring fillet, smoked or salted (about 8.7 oz, or 250 g)
1 medium carrot
3.5 oz (100 g) soft cheese, chilled
3.5 oz (100 g) butter, chilled


Peel and boil the carrot (or cook it in a microwave in a bag until a readiness).

Grate thinly the butter, cheese, carrot, and herring, and stir well.

The spread is ready.


A taste of this spread is exactly as taste of a caviar spread.
Use it as spread for canape.

Smelt a la St.Petersburg

Submitted by Nobility_Cuisine on Sun, 12/28/2014 - 11:53.

Smelt has become the unofficial culinary brand of St.Petersburg. In May, the restaurant menus necessarily appear seasonal dishes with this fish, which has an unusual smell of fresh cucumbers.


1 lb smelt
1.7 fl oz (50 g) white wine
Herbs and spices on your taste
11.5 fl oz (300 ml) milk
1.2 oz (40 g) butter
2-3 tbsp flour


Clean the smelt from scales, remove gills and innards, and thoroughly wash out the fish in a cold water.

Boil several fishes in 1 cup a water with a salt, pepper, and bay leaf to taste, to prepare a fish broth.

Peel and slice the onions, and stir-fry with 2 tbsp butter, until onions get a golden color.

Chop greens.

Melt the butter, add to it 2-3 tablespoons of the flour, stir-fry for about 3 minutes, and add the milk and salt.

Stir well the resulting mixture, and boil until it thickened. You get a white sauce.

Put the fish into a sauce-pan, cover with the fried onions and chopped greens.

Pour the white wine and half of the fish broth on top.

Put the saucepan over a medium heat.

Melt 1/2 tsp butter in a skillet, place the fish on the bottom of the skillet, cover with the fried onions and finely chopped greens, and pour a half of the fish broth mixed with the white wine.

Cook under a lid with a medium heating.

At this time, mix the remaining broth with the white sauce, and bring to a boil on low heating, to get a fish sauce.

When the smelt is ready, serve it with boiled potatoes, and pour with the sauce.

Pork a la Hunter

Submitted by Russian_Cuisine on Sun, 12/28/2014 - 11:30.

Ingredients for 6:

52.5 oz (1.5 Kg) pork loin
3 large onion
1 tsp flour
1 tbsp cherry jam
2 oz (60 g) butter, or lard
1.5 cup broth
Salt on your taste

For marinade:

1/2 cup dry white wine
10 peppercorns
10 spicy corns
20 juniper berries
1 large lemon for juice
1 bay leaf
2 cloves


Bring to boil all the ingredients for the marinade.

Peel and slice the onions.

Put the pork loin into a ceramic dish, put onion rounds on a meat, and pour boiling marinade on top.

Cover dish with a lid, let to cool, and place in a refrigerator for 4 days, turning the meat twice a day.

Then, take pork loin out, rub with the salt, and let to sit for 1 hour in a room temperature. Keep the marinade.

Fry loin on all sides in a melted butter (or lard).

Pre-heat an oven to 370 F (180 C).

Put the meat in an oven-safe dish with a lid, and bake for 30 minutes.

Cover with the marinated onion rounds, and bake for 1.5 hour more, pouring meat juices on top some times.

Take meat out, and pour the meat juices into a sauce-pan.

Strain marinade into the same sauce-pan, and stir with the flour, jam, and broth (if necessary).

Boil a sauce with a low heating for about 10 minutes.

Slice the meat, pour this sauce on top, and serve with baked vegetables, or with a buckwheat kasha.