russiancuisine's blog

Ingredients:

1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste

Method:

The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Ingredients:

1 lb potatoes
1 lb tvorog
1 cup vegetable oil
3 tbsp butter
0.5 lb sour cream
1 egg
2 cup bread crumbs
Salt and greens on taste

Method:

Note:

You can substitute the Tvorog with small-curd farmer cheese, or Ricotta.

Cut greens into small pieces.

Boil potatoes until readiness, then make puree with potatoes and butter.

Whip together potato puree, tvorog, egg, and greens.

Ingredients for 2:

4 pieces fish fillets (total weight about 1.5 lb)
4 large onions
4 large carrots
½ cup vegetable oil
½ cup tomato paste (you can put more, or less, on your taste)
Salt, sugar, ground pepper on taste

Method:

Cut onions into half-rings.

Pre-heat vegetable oil in a thick-bottom sauce-pan, put the onions in the sauce-pan, and simmer with low heating until the onions turn gold colored.

Ingredients:

4 fish fillets pieces
1 tbsp lemon juice
1 egg
1 tbsp Mayonnaise
1 cup ground hard cheese (ground to crumbs)
1 cup all-purpose flour
1 cup bread crumbs
3 tbsp vegetable oil
Salt and ground black pepper on taste

Method:

Sprinkle fish fillets with lemon juice, salt, and pepper, and set aside.

Whip egg and Mayonnaise for 2 minutes.

Pour the ground cheese, flour, and bread crumbs into 3 separate flat dishes.

Ingredients:

2 lb green beans
0.5 lb plain yogurt
2 eggs
3 garlic cloves
1/3 cup ground walnuts
Dill, green onions, salt, and pepper – on taste

Method:

Remove bean tips, wash beans, and cut each into 3 parts.

Place in a wide, deep sauce-pan, pour 1 cup mix vegetable oil and water (1:1). It should to cover beans.

Then, cover sauce-pan with a lid, and bring to boil with a medium heating.

Ingredients:

½ gallon (2 l) kvass
1 lb sour cream
2/3 lb (300 g) bologna
2 medium cucumbers (or 1 English cucumber)
1 bunch red radish
3 hardboiled eggs
2 tbsp ground horseradish
5 dill stalks
1 bunch green onions
3 – 4 potatoes (optional)
Salt on taste

Method:

Boil potatoes until they’re ready.
Cool and peel the potatoes, and cut into small cubes.

Peel the eggs, and cut into small cubes.
Cut the bologna into small cubes.

Ingredients:

2 lb zucchini
3 large lemons
2 lb sugar

Method:

Wash and peel zucchini, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together zucchini, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until zucchini’s pieces turn transparent, then pour in cans, and roll with lids.

Ingredients:

1 lb tvorog (or dry small curd farmers’ cheese, or ricotta)
0.5 cup flour
4 eggs
3 tbsp sugar
1/4 lb dried figs (or raisins)
2/3 cup peeled ground walnuts
2/3 cup sour cream
4 tbsp butter or margarine
Salt on taste

Method:

Blend tvorog until it is of an even consistency.
Soak dried figs for 1 hour, then drain, and cut them into small pieces.

Separate the egg yolks and egg whites.

Ingredients:

2 eggs
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan

Method:

Beat eggs well and combine with salt and flour.
Mix to a creamy consistency.

Add milk gradually and mix until smooth.
If lumps remain, strain after mixing. Set mixture aside or refrigerate.

Note:

Ingredients:

1 can yellow corn (or 0.5 lb frozen one)
0.5 lb ground cheese
3-4 hardboiled eggs
Mayo and sour cream (or Yogurt) on taste

Method:

Boil the corns in salt water if necessary, and then cool them.

Cut the eggs in medium cubes, and mix all ingredients.

Let to sit for about 10 minutes, and serve.

Note:

This is a basic salad. You can add other ingredients (potatoes, boiled meat, ham, or fat fish) and greens on your taste.