Saturday, September 27, 2008

Cabbage Slad


1 lb green cabbage
3 hardboiled eggs
4 tbsp vegetable oil
Salt on taste


Shred the cabbage; sprinkle with salt, then squeeze softly with your hands until the cabbage gives off a juice
Grate eggs, and mix with the cabbage, pour vegetable oil in the salad bowl, and stir well.
Serve immediately.

Saturday, September 20, 2008

Chicken Salad-3

Ingredients for 2:

1 chicken breast, de-boned and de-skinned
2 tbsp vegetable oil
1 tbsp soy sauce
0.5 lb boiled champignons (or 1 can)
0.25 lb black olives (or 0.5 can)
1 tbsp Mayonnaise
Basil greens on taste


Cut chicken breast into thin slices, and fry both sides with oil and soy sauce (do not overcook!).
Cut champignons and olives into slices, mix well with Mayo, then add basil greens, and mix once more.
Mix with the chicken breast.
Serve immediately.

Saturday, September 13, 2008

Liver Appetizer


1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste


Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.
Mix together liver and carrots with onions.
Whip eggs with milk, and make an omelet, let cool, and cut into thin stripes.
Add the omelet stripes to liver-carrots-onions mix.
Sprinkle with ground walnuts, salt, and pepper, add Mayo, and stir well.


This is a high calorie appetizer, so its portions have to be small.

Saturday, September 06, 2008

Vegetable soup with kletski from pikeperch

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper


To make the "kletski":

Pour whipping cream evenly over the bread.
Make a puree from the fish fillet, and place it in a freezer for 15 minutes.
Mix the fish puree with egg, sour cream, dill, salt and pepper. Blend for about 10 minutes.
Add the soaked bread, and blend together for 2 minutes more.
Cut baking paper in the future kletski-size squares. (note, kletski are essentially fish meatballs)
Make the kletski with 2 teaspoons, and place each on a separate piece of paper.

Cut the mushrooms, onions, and celery into small cubes, and simmer with ½ cup boiling water for about 10 minutes. Set aside.

Bring the vegetable broth to boil in a wide saucepan, place the kletski on the paper pieces in the saucepan, and when they cease sticking to paper, carefully remove paper pieces.

Turn heating to low. The broth has to be very hot but not boiling, let simmer for 15 minutes.
Then, add the simmered vegetables and mushrooms with their broth, and continue to simmer with low heating for 5 minutes.
Then, place the kletski in serving bowls, pour the broth with vegetables and mushrooms over them, sprinkle with sorrel, and serve with a sour cream.

Monday, September 01, 2008

Gouriev’s Cabbage

Gouriev was the head of the Russian Ministry of Finance for years, from 1810 to 1823, and was a famous gourmet and creator of a few new dishes.
One of his dishes is Cabbage a la Gouriev.


1 large cabbage 4-5 lb weight
2 large carrots
1 medium beet
1 garlic head

For brine:

1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 peppercorns
A piece of hot pepper on taste
150 g vinegar


Mix all of the brine ingredients except for vinegar in a saucepan, and bring to boil.
Remove heating, and pour vinegar in the saucepan.
Cut cabbage into wide stripes alongside, and then across, into 2”–size-side squares.
Cut the carrots and peeled beets into julienne-cut pieces. Cut garlic into small pieces.
Mix cabbage, carrots, beets, and garlic together in a large enameled or glass saucepan.
Pour the hot brine over them, cover with a flat plate smaller in diameter than the saucepan, press a little to get the brine to cover the plate, and let sit at room temperature for 24 hours.
The cabbage is ready.
You can place it in glass jar and keep it in the refrigerator.