Salted Sardines

Submitted by Nobility_Cuisine on Sat, 08/22/2015 - 19:04.


2 lb fresh sardines
1.25 tsp rose salt
1.25 tsp sugar
2 tbsp dried dill
¼ tsp rosemary
3 tbsp brandy


Peel sardines, remove fins, heads, innards, and black films, then wash and dry out.

Stir the salt, sugar, rosemary, and dried dill together.

Rub the fish from inside, then drop a couple of drops the brandy into fish.

Then, rub fish from outside, drop a couple drops brandy on fish, and put fish into an enameled dish.

Continue, until you run out of ingredients.

Cover the dish with a lit, and set into a refrigerator for 5-6 days.

Then, serve.

Pasta with Walnut sauce

Submitted by Russian_Cuisine on Sat, 08/22/2015 - 18:58.


3.5 oz (100 g) any pasta
2 large onion
½ cup peeled walnuts
2 tbsp soy sauce1 garlic clove
3-5 spicy peppercorns, ground
10 fresh parsley leaves, chopped
Salt on your taste


Boil the pasta in a salted water by instructions.

Peel the onions, chop into small cubes, and stir-fry with the vegetable oil in a skillet, until onions get a gold color.

Grate the walnuts into small pieces, and add to onions.

Pour the sauce into the skillet, and stir well.

Press the garlic, and stir-in to a mix on skillet.

Dry out pasta, and stir with the sauce from skillet.

Place on serving plates, sprinkle with the parsley leaves, and serve.

Baked mackerel with fennel

Submitted by Nobility_Cuisine on Sat, 08/15/2015 - 16:50.

Ingredients for 2:

2 mackerel, fresh or defrosted
2 small fennel head
1 large pink grapefruit
2 tsp soy sauce
1 tsp honey
1 tbsp olive oil
½ tsp ground turmeric
5 pink peppercorns
Salt, and freshly ground black pepper on your taste


Separate 2 fillets from the each mackerel.

Stir the ½ tsp salt, ½ tsp pepper, and ½ tsp ground turmeric, and rub the fish fillets with this mixture.

Set aside for about 10 minutes.

Then, grill the fish for 2 minutes per each side, and after that, bake for 3 minutes per side.

Peel the grapefruit, remove white parts (keep all a juice), and slice every piece into 3 parts.

Remove the fennel's outer leaves, and slice fennel very thin.

Stir fennel and grapefruit.

To make a dressing, blend the grapefruit juice, the soy sauce, honey, and olive oil, sprinkle with the salt and pepper, blending while salt dissolves.

Pour the dressing over fennel and grapefruit, stir well.

Grate the pink peppercorns.

Place the fish on a serving plates, add the fennel and grapefruit salad on the plate,
and sprinkle with the ground pink peppers.

Onion-and-Currant Salad

Submitted by Russian_Cuisine on Sat, 08/15/2015 - 16:41.


4 large, sweet red onion
½ lb (200-230 g) black currant, fresh or frozen
1 red hot chili pepper
5-7 garlic clove
2 fl oz (60 g) red wine vinegar
2 fl oz (60 g) honey
1 tbsp spicy and black peppercorn, mix
1.5 tbsp sea salt
2 cinnamon stick


Brake the cinnamon sticks into parts, and put into a sauce-pan.

Press the peppercorns slightly, and put into the sauce-pan.

Cut the pepper, remove it's seeds, slice, and put into the sauce-pan.

Pour the vinegar, honey, and a 1 tbsp cold water into the sauce-pan, sprinkle with the salt, and stir.

Place the sauce-pan on a low heating to bring a marinade to boil.

Meanwhile, peel the onions and garlics.

Cut garlic cloves into halves alongside.

Cut onions into thin half-rounds.

Put onions, garlics and the currants into a thick-bottom sauce-pan, and stir well.
Stir the marinade to dissolve honey and salt, and when it's ready, pour over onion-garlic-currant mix.

Stir well, cover sauce-pan with a lid, and let to chill.

Place sauce-pan into a refrigerator for 24 hours, then let to drip, and serve.

Croquettes of zander

Submitted by Nobility_Cuisine on Sat, 08/08/2015 - 17:09.


1 large fresh zander
1 fresh egg
Salt and vegetable oil in your taste


Separate a fish's meat from skins, innards, and bones.

Grate the meat (twice when necessary), add the egg, and stir well.

Bring ¼ G (1 L) water to boil, add the salt.

Shape croquettes of walnut's size, and put them into the boiling water.

Boil for about 3-5 minutes, then take them out, put on a plate, and sprinkle with the vegetable oil.

Serve with a potato puree, or with a buckwheat kasha.


You may freeze croquettes, and cook them later. Then, you have to boil them for 10 minutes.

Quick Vegetable Ragout

Submitted by Russian_Cuisine on Sat, 08/08/2015 - 16:53.


1 medium zuссini
2-3 medium eggplant
2 large carrot
1 large onion
1 garlic clove
Salt, ground pepper, vegetable oil on your taste


Peel the carrots, onions, and zuccinies, remove the eggplant's ends.

Remove the zuccini's seeds if necessary.

Wash all vegetables, and cut into medium-size cubes.

Stir-fry vegetables separately, with the vegetable oil, and put into a sauce-pan.

Cover the sauce-pan with a lid, and simmer vegetables until ready, with a medium-low heating.

Stir when necessary to avoid burning.

Press the garlic clove.

In the end, sprinkle vegetables with the salt, pepper, and pressed garlic, stir well, and remove from the heating.

Let to sit under the lid for about 10 minutes, and serve.


This is a standalone dish, or you may serve it with a boiled potato, or as a garnish to a meat.

Blinis with fresh blueberries

Submitted by Nobility_Cuisine on Sat, 08/01/2015 - 19:09.


8.7 oz (250 g) all-purpose flour
1 tsp baking powder
1 pack vanilla sugar
3 egg
14 oz (400 ml) milk
3 tbsp ghee (melted butter)
8.7 oz (250 g) blueberries
1 cup brown sugar


Stir all ingredients but ghee and blueberries, and set a batter aside for at least 2 hours.

Then, blend well one more time.

Pre-heat a small skillet with some drops of the melted butter.

After the skillet is hot, decrease a heating to medium-low.

Pour 2-3 tbsp the batter on skillet, and sprinkle with the blueberries in top.

Fry while a blin turns not liquid, then turn, and fry for 2 minutes more.

Turn the blin on a flat dish, sprinkle blin with the brown sugar, and ignite using a burner (like for creme brulee) until a caramelization of sugar.

Continue, until you run out of ingredients, and serve hot.

Cheese Salad – 4

Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.

Ingredients for 1:

1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste


Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.

Pre-heat a skillet with the butter, and fry the bread on both sides.

Put the salad leaves on a flat dish.

Put bread on salad leaves, and put a cheese salad on top.

Serve immediately.

White Okroshka

Submitted by Nobility_Cuisine on Sun, 07/26/2015 - 05:52.


2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt


Wash and peel potatoes.

Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.

Boil for about 5 minutes, then set heating off.

Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and egg yolks, and blend.

Add potatoes and potato broth into blender, and blend together.

Cut radish into half-rings.

Peel cucumbers, and cut into small cubes.

Cut ham into small cubes.

Grate egg whites.

Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.

Put onions-yolks-potato mix from the blender into the saucepan.

Mix all together well, cover the saucepan with a lid, and place in a refrigerator for 2 hours.

Serve the soup cold.


This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.

The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.


17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste


Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.