Saturday, October 29, 2005

Other “Southern” Salad


1/2 lb sweet red pepper
1/2 lb tomatoes
1/3 lb onions
1/3 lb cucumbers
1/3 lb breadcrumbs
1/3 lb yogurt or sour cream
Salt and pepper on taste


Cut off pepper seeds.
Cut pepper into long thin stripes.
Cut tomatoes and cucumbers into medium-size pieces.
Cut onions into small cubes.
Cook breadcrumbs on a skillet until a nice aroma arises.
Mix vegetables and breadcrumbs, add salt (and, optionally, black pepper).
Pour yogurt (or sour cream) over them.
Mix, if you like.

Saturday, October 22, 2005

Simplest apple pie “Charlotte”


1 cup flour
1 cup sugar
3 eggs


Stir sugar and eggs then mix this with flour, knead the dough.
Peel and cut apples into small cubes, put them in greased baking form.
Pour the dough over them and shake the form (the dough has to be on the form’s bottom too.
Bake in an oven on low heat.
The pie is ready when the dough is ready (if you pierce the pie with a wood stick, there will not be dough on it.)

Saturday, October 15, 2005

“Zapekanka” – Tvorog – cream wheat baked pudding

Tvorog is a product of sour milk. The closest American analog is cottage cheese with small curds, but it has a different taste.
You can buy (or at least find out where to buy) tvorog in any Russian store.

Ingredients for 2:

1 pack of tvorog (250 g). or ½ lb cottage cheese.
2 eggs
3 tbsp (or 1 pack) cream wheat, or bread crumbs
1 tbsp sugar
½ cup raisins
½ tsp baking soda
½ tsp lemon juice
Vanilla on taste
Kefir or sour cream
1 tbsp margarine


Mix tvorog, or cottage cheese, eggs, sugar, and vanilla.
Mix baking soda and lemon juice, wait until the mix stops hissing, and pour the mix over tvorog.
Stir or blend until sour cream consistency.
If you don’t get this consistency, add kefir, yogurt, or sour cream, and blend.
Preheat oven to 380 F.
Grease a baking form with margarine. Pour cream wheat on the bottom and the walls of the form.
Pour the tvorog mix into the form, and bake until the top of the baked pudding has a light brown or golden color (for about ½ hour). Let to cool a little.
To serve, cut into pieces, and place on the serving dish; for best taste, have a small plate filled with a sweet preserve (jam, for example) for dipping.

Saturday, October 08, 2005

Macaroni a la fleet

One of the huge advantages of this dish is that it’s fast to cook, and is cheap and flavorful, and this allows a lot of variations. This is a traditional fleet dish, and also favorite dish of tired college students and tired wives.

Ingredients for 4:

1 pack of ground beef or ground pork (possible, use canned meat instead of this)
1 pack of any pasta (traditionally, in Russia this is macaroni)
1 large shallot onion
Salt, black pepper, other spices, – on taste


Cut onion into medium pieces. Heat a saucepan with water for the macaroni.
Put the ground meat and onion pieces in a pan; fry, stirring thoroughly. When the water boils, put macaroni in the salted water, and cook according to instructions.
Stir and fry ground meat until it turns into small separate pieces (like in a hash brown).
When the macaroni are ready, dry them, and add them into the pan with the meat. Mix meat and macaroni. Cook, stirring for about 2 minutes, or longer if you’d like better fried macaroni.
Serve immediately.

Saturday, October 01, 2005

“Fish salad with potato 1”

Ingredients for 8:

1 lb boiled potato
¼ lb any fish (boiled, baked, smoked, or from the can – any fish you have in your kitchen) with no bones
1 large salt cucumber
1 medium onion
2-3 tbsp vegetable oil
Black pepper and salt on taste


Peel potato, cut into small cubes.
Cut the fish, the cucumber and the peeled onions into small cubes.
Mix all the ingredients in a dish, add oil, and mix well once more.


You can add more fish, or more cucumbers on taste.

Some words about Soviet cuisine:
Usual family dishes for different regions of the USSR were different; in some regions people used potatoes more regularly, while in others, noodles were more popular. Everywhere fresh fish is available, it was and is popular. You can imagine that.
Different people of the Soviet Union had different cuisines, and it made “Soviet cuisine” more varied.
Soviet cuisine took the best dishes from national ones, for example, Kharcho soup, khachapuri, and lobio from Georgia, lavash and rainbow trout dishes from Armenia, lula-lebab and pakchlava from Azerbaijan, sprats’ dishes and cepelinai from Baltic republics, plove recipes from Uzbekistan, Tajikistan, and Turkmenia, lagman and manti from Kazakhstan, borsch and vareniki from the Ukraine, copytki and pork dishes from Belorussia, and all this based on the multi-region old Russian cuisine.