Russian Cuisine

Main dishes

1 Eggplant
1 Onion -- diced
3 tb Olive oil
1 Green pepper -- diced
1 lb Mushrooms
10 oz Carrots, frozen
1 cn Tomato paste
1 tb Brown sugar
1 tb Vinegar
1 t Salt,Peppe,Garlic salt,Black olives

Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold.

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1 cup flour
3 eggs
3 cups of milk (or water)
0.5 teaspoon salt
2 tablespoons vegetable oil
0.5 onion

Mix eggs with 3 cups of milk or water. Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Clean an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it every time for greasing the pan with vegetable oil. Heat the pan. Grease it. Evenly pour thin layer of batter. Cook until light brown, about 2-3 minutes on each side. Servings: 2-3. Blintzes can be served with butter, sour cream, herring, black or red caviar, fillet of sturgeon, lox, and salmon.

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  Holiday Drink

2 lt. any sort of natural juice
1 bottle of sweet wine (like Cahorís wine)
1 lemon

This low-alcohol drink has a perfect taste and flavor. It is good for health giving energy both to the young and old.

Blend the juice with the wine, add slices of lemon (not peeled but with the seeds removed). Let the mixture refrigerate in a covered bowl until it gets cold. Serve with a cube of ice in each glass. You may take an orange or a grapefruit instead of lemon.

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