Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.
2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste
Cut long strips of a cabbage into 3 parts.
Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.
Peel potatoes, and cut every potato into 8 equal parts.
Peel onions, and chop them thinly.
Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.
Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.
Add some tablespoons of a boiling water if cabbage is very dry.
Stir some times.
Peel eggs, and chop them thinly.
Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.
Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).
Chop a dill.
Serve cabbage ragout hot, sprinkle with the dill.
Submitted by Russian_Cuisine on Sun, 04/23/2017 - 14:17.
1.5 lb (700 g) chicken fillet
2 cop pearl grain
4 medium carrot
½ tbsp sugar
1/3 tbsp salt
½ tsp mixed spices: ground cinnamon, ground clove, paprika, dry dill
1 bay leaf (optional)
2 tbsp vegetable oil (optional)
Equipment: Oven-safe pot with lid
Soak grains in a warm water.
Wash a meat, and cut into medium pieces.
Fry the meat without a vegetable oil in a large skillet, and put chicken meat into a pot.
Peel carrots and onions, wash, and cut into small cubes.
Stir-fry them in the same skillet, with or without adding an oil.
When a color of vegetables turns goldish, pour a sugar on top, and stir some times.
Then, put the vegetables into the pot.
Wash the grains, put them into the pot.
Wash a bay leaf, and put into the pot.
Pour 4 cup a boiling water into the pot, add a salt and spices, and stir well.
Cover pot with a lid, and place into a cold oven.
Heat the oven to 360 F (180 C), and cook a kasha for 1 ¼ hour.
Turn a heating off.
Take pot out, and try the kasha.
If necessary, put pot into oven until oven chills.
Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.
3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste
Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.
Peel and grate vegetables.
Slice mushrooms into thin slices.
Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.
Stir-fry until mushrooms and vegetables are ready, but not dry.
Do not overcook!
Let to chill to warm.
Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.
A pate may be more crunchy, or more creamy, depends on grinding time.
To make a taste more full, place it in a refrigerator for 2 hours, or more.
Serve with a rye bread.
Submitted by Russian_Cuisine on Sun, 04/16/2017 - 08:35.
1.5 cup rye flour
8.7 oz (250 g) sour cream
1 tbsp sugar
1/3 tsp baking soda
1/3 tsp salt
Fresh or frozen berries, sugar, starch
Stir all dough ingredients in a large bowl.
You have to get a dough with a thick sour cream consistency.
Spread the dough in a baking dish evenly.
Shake berries with a sugar on your taste, and with 2-3 tbsp a starch.
Put berries on top of dough evenly.
Pre-heat an oven to 360 F (180 C), and bake a pie for about 50 minutes.
Meanwhile, make a black currant's Kisel:
Boil 1 L water, 1 cup black currants, and sugar on your taste for about 15-20 minutes.
Stir a starch with 2 tbsp water, and stir fast in a berries broth (stirring permanently).
Let to chill a little, and serve with the pie.
Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.
18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste
Boil a grouse fillet in a small amount of water until a readiness.
Slice the fillet and a tongue into thin squares.
Cut all cucumbers and eggs into small cubes.
Make a bean puree, and stir with a broth and a salt.
Stir all ingredients together, let to sit for 10 minutes, and serve..
Submitted by Russian_Cuisine on Sun, 04/09/2017 - 09:31.
1.5 lb (700 g) boiled beef
½ G water
3.5 oz smoked meats
5.2 fl oz (150 mL) cucumber marinate
½ celery root, grated
5.2 oz butter
2 bay leaf
2 tbsp vegetable oil
Greens on your taste
Salt and ground pepper on your taste
Boil a beef in a large sauce-pan, to get a clear broth.
Cut the beef into medium cubes, and stir-fry with a butter.
Wash vegetables, peel, and chop them separately.
Stir-fry a carrot, a celery root, and onions with a vegetable oil.
Cut smoked meats into thin strips.
Bring the broth to boil, put the potatoes, and boil for about 10 minutes.
Then, put all other ingredients into the sauce-pan, and boil for about 20 minutes on a low heating.
Serve with a sour cream and fresh chopped greens on your taste.
Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.
1 lb plain natural yogurt
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil
Take a piece of a cheese cloth fabric, fold it twice, and cover a small colander with the fabric.
Stir a yogurt and a salt, and put into the colander.
Insert colander into a cup, or into a small sauce-pan, cover with a paper, and place in a fridge for 3 days.
Grate gherkins, and let to drip.
Stir all ingredients well.
A spread is ready.
You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).
Submitted by Russian_Cuisine on Sun, 04/02/2017 - 09:33.
Ingredients for 16:
18 oz (500 g) farmer's cheese
5 tbsp sugar
Pinch of salt
3.5 oz (100 g) cream of wheat
1 tsp baking powder
Pre-heat an oven to 370 F (180 C).
Put a farmer's cheese into a bowl, add eggs, a salt, and a sugar, and stir well.
Stir a cream of wheat and a baking powder, and add by portions to the cheese mix, continuing to stir.
When a dough is ready, roll into a cylinder shape.
Slice into 16 pieces, and roll every piece with a flour.
Place them on a baking sheet, sprinkle with a sour cream, and bake for about 20-25 minutes.
Serve with a sour cream, preserves, or with fresh berries.
Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.
11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste
Peel all vegetables, and chop them thinly, separately.
Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.
Grate sunflower seeds.
Add the sunflower seeds, a half of a corn, and spices into the skillet.
Stir, let to warm, and blend a mix from skillet in a blender thoroughly.
Add a rice and a second half of the corn into the mix, and stir.
Pre-heat an oven to 370 F (180 C).
Cover a baking sheet with a foil.
Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.
Submitted by Russian_Cuisine on Sun, 03/26/2017 - 03:31.
½ cup wheat cream
½ medium cabbage head
2 large onion
3-4 garlic cloves
2-3 tbsp flour + 4-5 tbsp flour for breading
Salt and spices on your taste
Vegetable oil for frying
7 oz (200 g) sour cream
2-3 oz (70-100 g) greens
Salt on your taste
Pour a cold water into a cup with a cream of wheat, just to cover the cream of wheat .
Set aside for 15-12 minutes.
Shred (or chop) a cabbage.
Peel onions, and chop thinly.
Press a garlic.
In a large bowl, stir the cabbage, onions, cream of wheat, garlic, a flour, and spices together.
Stir very well.
Place in a fridge for 15-20 minutes.
Pre-heat a skillet with 2 tbsp a vegetable oil.
Shape cutlets, bread with flour, and fry on a low heating, until a golden crust on both sides.
Meanwhile, make a sauce.
Chop fresh greens: spring onions, parsley, etc.
Whip a sour cream, add greens and a salt, and whip for about 3-4 minutes.
Serve each cutlet with 1 tbsp the sauce.