Saturday, August 27, 2005

Mushroom “caviar” - Appetizer

Fish caviar was very popular in old Russia. This is why people began calling appetizers from minced salted mushrooms, vegetables, and etc. as “caviar”, for example, “mushroom caviar”, or “vegetable caviar”. These tasty and cheap appetizers are very popular in Russia in the modern times.

Mushroom “caviar”

Ingredients for 4:

1 lb salted mushrooms
1 large shallot onion
3 tbsp vegetable oil
Crushed black pepper, salt, dill and other greens on taste


Cut onion into small cubes; fry it with oil in a pan, stirring thoroughly, until onion is golden.
Mince onion and mushroom together, or (this is the more traditional way) cut them into very small pieces.
Add pepper, and cut dill(and other greens, optionally) to pieces into the dish with onion and mushrooms.
Mix well and serve.

Saturday, August 20, 2005

“Southern” Salad


1/2 garlic head
1 cup walnuts (peeled)
1 lb home cheese


Cut every ingredient into very small pieces.
Blend them together. Serve with any green salad and fresh bread.

Fish cutlets - Main dish

This is a basic recipe.

Ingredients for 4:

1 ¼ fish fillets without bones and skin (preferable, non-fat fish like cod or hake)
2-3 slices of white bread
½ cup milk
3 tbsp breadcrumbs
1 egg
2 tbsp vegetable oil
1 tbsp thinly cut green onions (optional)
Salt, pepper on taste


Soak bread in milk and knead.
Grind fish fillets, or cut them into small cubes.
Mix soaked bread, ground fish, egg, salt, pepper, and (optionally) green onions.
Blend well.
Shape the oval cutlets with wet hands, then roll the cutlets in the breadcrumbs, and sprinkle with vegetable oil.
Cook (fry or bake) for 7 minutes in a skillet greased with vegetable oil, with powerful heating.
Serve with potato or rice.

Friday, August 12, 2005

Astrakhan’s uha - Soup

Astrakhan is an ancient city of about 2 million people in the delta of the greatest Russian river, Volga, and it is on the shores of the Caspian Sea and also riverside.
Astrakhan is a famous center of catching and cultivation of the sturgeons, and a center of the productions of black caviar.
In the “good old times” there were plenty of sturgeons in the Volga delta. Now, there are much fewer of them, but sturgeons are still common food for Astrakhan’s region’s inhabitants.
This is one of the authentic recipes of how they make fish soup – “uha” in Russian.

Ingredients for 6-8:

2 lb sturgeon head
1 lb sturgeon fillet
2 medium tomatoes
2 medium shallot onions
1 tbsp uncooked rice
3 tbsp sour cream (optional)
1 egg yolk (optional)
Greens: 3 small stalks dill, 3 small stalks parsley, 3 bay leaves
Black pepper and salt on taste


Split sturgeon head into 4 pieces.
Cut 2 shallot onions thinly.
Pour 1/2 gallon water in a pan; add salt, pepper, onion, bay leaves, and sturgeon head.
Boil for about 1 hour on low heat.
Then take off the fish bones and filter a broth.
Cut tomatoes into medium pieces.
Add rice and tomatoes to the broth, and boil for 10 minutes.
Cut sturgeon to medium pieces, take-out the bones, add sturgeon to the pan and boil for 25 minutes on low heat.
Pour cut greens in the pan.
Optional: Mix sour cream and egg yolk, stir until even consistency, add to pan and mix well.

Saturday, August 06, 2005

Beets, cheese, nuts and cucumbers - Salad

Do you like beets? No? Well, the secret is how to cook them!
Try this simple and tasty appetizer, and don’t tell me you don’t like this.
Play with exact ratios of the ingredients in this appetizer, which the Russians call “Beets, cheese, nuts & cucumbers,” and get your own unique recipe.


Boiled beets (from can, possible)
Shredded cheese
Crushed nuts
Marinated or salted cucumbers (not sweet!)
Garlic (crushed)
Mayonnaise (on taste)


Shred the beets and the cucumbers.
Mix well in a dish, add nuts, garlic and a little mayonnaise.
Mix very well.
Add more of any of the ingredients on your taste. Some like it with salt, some just with some drops of mayonnaise, some with a lot of garlic, and so on.