December 24, 2011

Freshly-salted cucumbers

  • Wash fresh cucumbers and place in a glass jar in layers with dill and garlic in between each layer.
  • Cover the cucumbers with a prepared brine.
  • (Brine: dissolve 2-3 tablespoons of salt in 1 liter (quarter) of water). 
  • The cucumbers will be ready in 2 days.
  • If you cut the ends of the cucumbers, and cover them with the prepared hot brine, they will be ready in 2 hours.

December 20, 2011

Pan-Fried Potatoes

  • 6-7 medium uncooked potatoes
  • 1/2 medium onion
  • Vegetable oil
  • Salt to taste
  1. Peel and chop the onion and saute 2/3 of it in vegetable oil.
  2. Peel the potatoes, cut them into strips, and add to the onion.
  3. Mix and add salt.
  4. Fry 5-10 minutes and add the rest of the onion.
  5. Continue frying the potatoes until golden-brown and serve. Enjoy!

December 8, 2011

Oatmeal Cookies

  • 1.1 lb (500 g) oatmeal flakes
  • 0.55 lb (250 g) unsalted butter
  • 0.45 lb (200 g) granulated sugar
  • 3 eggs
  • grated dried lemon
  1. Sift and saute oatmeal flakes in melted butter (0.28 lb/125 g).
  2. Beat the rest of the butter with the sugar.
  3. Cool the oatmeal flakes and add to the sugar mixture.
  4. Add the grated dried lemon, eggs, and sifted flour.
  5. Mix well.
  6. Take the dough with a teaspoon and put on a lightly greased cookie sheet.
  7. Bake in the oven until golden-brown (375F/ 10-15 minutes).
  8. Cool the cookies, and serve with hot tea or coffee.

May 29, 2011


  • 1.1 lb (500 g) fillet of pork or veal
  • 1-2 eggs
  • 1/2 cup bread crumbs
  • 1/2 tablespoon capers
  • 1/2 lemon
  • 2 tablespoons vegetable oil
  • Salt, pepper to taste
  1. Wash the meat and cut it into cutlet-shape pieces.
  2. Use a meat mallet to lightly pound the meat.
  3. Add salt and pepper.
  4. Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.
  5. Dip each piece of meat in the egg mixture and roll in the bread crumbs.
  6. Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.
  7. Saute lemon zest and capers in oil.
  8. Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.
  9. Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.
  10. Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!

May 22, 2011

Beet Caviar

Beet Caviar
  • 1 lb (1/2 kg) uncooked beets
  • 2-3 tablespoons sugar
  • 2 tablespoons unsalted butter
  • 1/2 lemon (zest and juice of)
  1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).
  2. Cool and peel the beets.
  3. Grate the beets (finely).
  4. Add sugar, butter, and lemon zest and juice.
  5. Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.
  6. Cool and serve in salad bowl.

April 15, 2011

Chocolate Truffles

  • 1/3-1/2 lb (150-200 g) unsweetened cocoa powder
  • 1/4-1/3 lb (120 g) dried milk
  • 5 tablespoons milk (liquid)
  • 1 egg white
  • 1/2 lb (250 g) granulated sugar
  • 1/4 lb (100 g) unsalted butter
  • 1 tablespoon cognac or liquor (optional)
  • Powdered sugar to taste
  • Ground nuts (optional)
  1. Mix sugar and the 5 tablespoons of milk, and boil for 3 minutes.
  2. Cool the mixture.
  3. Beat the egg white until foamy.
  4. To the sugar/milk mixture, add the butter, dried milk, 2/3 of the cocoa powder, and the beaten egg white.
  5. Grind everything to powder for 10 minutes (you can use a food processor).
  6. Add cognac or liquor (optional) and mix.
  7. Put the mixture in a warm place for 30 minutes, then cool.
  8. Put the rest of the cocoa (1/3 part) into a large bowl, add powdered sugar and ground nuts (optional).
  9. Take the mixture with teaspoon, roll in cocoa/powdered sugar and put in the fridge to cool. Enjoy!

April 11, 2011

Easter Cake ("Kulich")

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

  • 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
  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!