Russian Cuisine

Main dishes

For 1.5 pounds lamb:
2 small onion heads
2 scallion (spring onion) heads
2 medium-sized tomatoes
1 lemon
1 tbs. vinegar
1 tbs. olive oil

Dice 1st onion. Clean lamb, cut into small pieces, place into bowl, add salt, pepper, diced onion and vinegar or one tsp. of lemon juice. Make sure ingredients are well applied. Cover bowl, move to a cold place and allow marinating for 2.5 hours. Slice 2nd onion. Add pieces of lamb interspersed with onion slices. One should cook Shashlik above hot (no flame) coals on a grill or brazier. In case of no available grill one can use a frying pan. Cook 15-20 minutes, spinning skewer to evenly cook Shashlik. Once done, remove from skewer, place onto plate, garnish with sliced red or green peppers, tomatoes, scallions and slices of lemon. This method will work for pork Shashlik as well.

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1 2/3 cups ground toasted walnuts, sifted
1 2/3 cups dry sponge cake crumbs, sifted
1/3 cup confectioners' sugar, sifted
4 ounces unsweetened chocolate, melted
3/4 cup unsweetened evaporated milk or heavy cream
3 tablespoons rum
1 teaspoon rum

In a bowl, combine all the ingredients except the 1/4 cup of ground walnuts and mix thoroughly until well blended. Scoop up about 1/4 cup of the mixture and shape into a ball. Spread the 1/4 cup of ground walnuts on wax paper, roll the rum ball in th

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1 quart strawberries, rasp- berries, or blackberri
1 cup sugar
6 tablespoons potato starch
6 cups milk or half-and-half, or 1 cup milk or hal

Kisel' is a smooth, cold dessert which can be served in bowls or, if diluted with milk, as a delicious drink. Kisel' is often made with fresh fruit juice (sometimes with the pulp added) or with milk or almonds.

Hull, wash, and dry the berries. Puree in a blender or food processor, then push through a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1Y2 quarts of water and all but 1-2 tablespoons of the sug

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