Saturday, June 30, 2007



30 fl oz (~ 750 ml) water
1 lb any fruits or berries
7-10 tbsp sugar (depending on the fruits’ acidity)
1 pinch citric acid
1-5 tbsp potato flour (the drink’s viscosity depends on this)
½ cup water


Make puree from fruits or berries, and press it. Set aside the juice.
Place the rest (pulp) into a glass or enameled saucepan, pour water, and bring to boil.
Sift, and remove pulp parts.
Dissolve flour and citric acid in 0.5 cup water, and add the sugar and flour–citric acid mix into the hot boiling mix, stirring thoroughly.
Then, bring to boil on a small heating, but do not boil. Pour the juice and mix.
Kisel is ready.


Kisel is a huge variety of drinks. You can drink it hot in winter or cold in summer time. You can use any fruits or berries.
You can make a simplified variant of kisel: just mix flour, sugar, and water, bring to boil, then add any juice and bring to boil, but don’t boil (to avoid destroying vitamin C).
This is a perfect vitamin drink for children.

Saturday, June 23, 2007

Green beans appetizer


1 lb green beans (French beans)
1 cup vinegar
½ lb celery stalks
1 pack dills (or 4 tbsp cut dills)
Garlic on taste
1 tbsp salt

Remove both ends, wash, and boil for 10 minutes in salt water (note: do not overcook, beans have to keep their shape, but they have t to be soft).
Drain beans.
Make brine from thinly cut celery, dills, grated garlic, and vinegar.
Pour the brine over the beans, mix well, cover the lid, and keep in a refrigerator for 2 days.
Drain and serve.

Saturday, June 16, 2007

Carrot - Raisins Salad

Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise


Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Saturday, June 09, 2007

Warm potato salad

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste


Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Saturday, June 02, 2007

Monastery meal (kasha)

"Kasha" in Russian means a meal from any grains.


1 cup buckwheat
1 cup rice
1 cup pearl
1 cup millet
2 medium shallot onions
2 medium carrots
0.5 – 1 lb mushrooms
2 tbsp vegetable oil

You can have less grains, but maintain the respective proportions.


Cut onions and mushrooms into small cubes, grate carrots.
Fry all of them with vegetable oil, stirring thoroughly, for 3-4 minutes with medium heating.
Pour a layer of one of the grains into a large, deep saucepan; cover it with a carrot-onions-mushrooms layer.
Pour a layer of another grain, and cover it with a carrot-onions-mushrooms layer.
Continue until you use up all the ingredients.
Pour water into the saucepan carefully to avoid mixing up the layers. There has to be twice as much water as the volume of the grains. You can also use vegetable or mushroom broth instead of the water, or add your favorite spices to the water.
Bring it to boil, set to low heating, cover the saucepan with a lid, and boil for about 1 hour, or until all the grains are ready.

Different grains have different cooking times, so you need to soak such grains as lentil, pearls, dried peas, dried beans, for 4-12 hours.
Note 1:
This is just a general recipe, so the grains, mushrooms, and spices you use are up to your taste.