Saturday, August 29, 2009

Potato Salad – 3


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


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.

Pour wine over the warm potatoes, and set aside.

Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.

Saturday, August 22, 2009

Potato – Tvorog Pampushki


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



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.

Make medium-size balls from this mix, roll them in the bread crumbs, and fry with vegetable oil until they get gold crust.

Serve hot with sour cream.

Saturday, August 15, 2009

Fish "a la Greece"

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


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.

Grate carrots, put them in the sauce-pan, stir with the onions, and simmer under a lid.

When the carrots change color, add the tomato paste, salt, sugar, and pepper, stir well, then pour 1 cup of boiling water in, and simmer for 5 minutes.

Then, place fish fillets in the sauce-pan, and get the carrots-onions layer to cover them.

Add 1/3 cup of boiling water, cover the sauce-pan with a lid, and simmer with low heating for about 25 minutes.

Serve hot with garnish as a main dish, or cold as an appetizer.

White meat fish is preferable for this recipe.

Saturday, August 08, 2009



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


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.

Pour the vegetable oil on a skillet, and pre-heat to a boil with medium-low heating.

Roll each fish piece with flour, then with whipped egg, then in cheese, then in bread crumbs (press to have them stick on).

Place the pieces on the skillet, and fry for 5 minutes per side.

Then, let sit under a lid, and serve with any garnish.

Sunday, August 02, 2009

Classic Okroschka – Cold Summer Soup


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


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.
Cut the cucumbers, green onions, dill, and radish into small pieces.

Mix all dry ingredients in a large enameled or glass dish, and pour the kvass into the dish.

Stir well, let sit for 10 – 15 minutes at room temperature, and serve, adding and stirring the sour cream and ground horseradish into the serving plates on taste.