Easter Cake ("Kulich")

Russian Easter Cake, Kulich, is usually baked in a tall round mould to give it its characteristic height.
Ingredients:

• 2 lb (1 kg) all-purpose flour
• 1.5 cups milk
• 6 eggs
• 3/4 lb (300 g) unsalted butter or margarine
• 1.5 cup granulated sugar
• 3/4 teaspoon salt
• 1/3 lb (150 g) raisins
• Candied fruits, almonds to taste
• Pure extract vanilla
• Powdered sugar (confectioners' sugar)
• Active dry yeast for 2 lbs flour

Directions:

1. In a large bowl mix the milk, yeast, and half of the flour.
2. Let stand for 2 hours.
3. Separate the egg yolks from the whites.
4. Add the yolks to the dough.
5. Beat the egg whites until foamy.
6. Add the rest of the ingredients in batches (egg whites, flour, melted butter or margarine, salt, sugar, candied fruits, almonds, raisins).
7. Let stand a little bit.
8. Put the dough into a greased tube pan.
9. Bake in a preheated oven at 375 F 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Sprinkle with powdered sugar or frost with desired frosting. Enjoy!

Chicken Noodle Soup (Vermicelli)

For this soup, you can use chicken bouillon cubes, but it is much more healthy and tasty if you make your own chicken broth!
Ingredients:

• 1 lb uncooked chicken
• 1 medium carrot
• 1 medium onion
• 1-2 dried bay leaves
• Whole black peppercorns
• Salt, ground black pepper to taste
• Eggs (optional)
• Fresh parsley and/or dill, to taste

Directions:

1. Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
3. Wash and peel the carrot and onion and put in the saucepan (do not chop).
4. Add salt, black pepper (whole and ground), bay leaves, and reduce the heat to a gentle boil until the chicken is ready (will be soft inside when tested with a knife, and juices will run clear).
5. Take out the chicken and onion. (You can strain the broth).
6. Bring the broth to a boil again and add noodles of your choice (thin vermicelli or angel hair work best) and cook for as long as instructed on the package.
7. If desired, boil the eggs about 10 minutes (1 egg per each serving plate).
8. When serving, cut the chicken and add to each plate; halve the eggs and add to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

Prunes With a Nutty Whipped Cream

This dessert is so delicious and simple that you will surely make it again!
Ingredients:

• 2 oz (60 g) prunes
• 2-3 tablespoons whipping cream or sour cream
• 1-2 tablespoons powdered sugar
• 1-2 walnuts

Directions:

1. Wash the prunes and place in a saucepan; cover with hot water.
2. Bring them to a boil and remove from heat.
3. Cover the pan and let the prunes soak.
4. Once cooled, core the prunes and place in a bowl.
5. Finely chop the walnuts and sauté in a dry skillet until you can smell them.
6. Beat the whipping cream with an electric mixer until foamy; add powdered sugar and beat until soft peaks are formed.
7. Add the whipped cream and toasted walnuts to the prunes. Enjoy!

Cod Liver Salad & Pate ("Pashtet")

Cod liver is a great source of energy, vitamins A and B, and it has unbelievable taste!
Ingredients:
For Pâté:

• 1 can of cod liver (1/2 lb or 250 g)
• 3 eggs

For Salad:

• 1 can cod liver
• 2-3 medium potatoes
• 2-3 eggs
• Salt, pepper to taste
• Mayonnaise to taste

Directions:
Pate:

• Add 3 eggs to 1 can of cod liver and mix.
• Spread on bread.

Salad:

1. Boil potatoes until knife-tender.
2. Also boil the eggs until ready (about 10 minutes).
3. Peel and cut the potatoes and eggs; add to the can of cod liver.
4. Add salt, pepper, and mayonnaise to taste.
5. Mix everything and serve!

Shepherd’s Pie

Ingredients:

• 2 lb potatoes
• 3-4 eggs
• 3/4 cup milk
• 2 medium onions
• 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
• 3 tablespoons unsalted butter
• Salt, pepper to taste
• Bread crumbs
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:
First, to prepare the stuffiing:

1. Grind the cooked meat in a meat grinder or chop it very finely.
2. Finely chop the onions and sauté in vegetable oil until golden.
3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.

Then:

1. Peel the potatoes and boil until tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
5. Add the meat stuffing on top and even it out with a spatula or a spoon.
6. Place the remaining potato mixture onto the meat in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 2 lb (1 kg) potatoes
• 1 lb (500 g) mushrooms
• 3+1 eggs
• 2 medium onions
• 3/4 cup milk
• 3 tablespoons unsalted butter
• Salt, black pepper, spices to taste
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:

1. Peel the potatoes and boil until fork-tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
6. Place the remaining potato mixture onto the mushrooms in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Stuffing:

1. Chop and sauté the onions until golden (caramelized).
2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
3. Add the onions, salt, and pepper to the mushrooms and mix.

Mushroom Soup

This is a great vegetarian soup!
Ingredients:

• 1/8 lb (50 g) dried mushrooms
• 1/2-1 small onion
• 4-5 medium potatoes
• 1 bay leaf
• Salt, pepper to taste
• Dill, parsley to taste
• Vegetable oil

Directions:

1. Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
2. Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
3. Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
4. When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
5. Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
6. When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
7. Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!