Russian Cuisine

Main dishes
  Veal Stuffed with Mushrooms

1 kg fresh field mushrooms
2-3 kg veal
salt to taste

Sort out the field mushrooms, rinse them, sprinkle with salt and set aside for 10-15 minutes. Rinse the veal, cut small pockets evenly into the chunk all over it. Put 1 mushroom into each pocket. Cut up the mushrooms in case they are too big and put in just one small piece. Combine butter and finely chopped mushrooms, and coat the stuffed chunk of veal, roll it in flour, cover with an aluminum foil and bake in an oven at 200 degrees C for 10 minutes. Then reduce the heat to 160 degrees C and bake till the crust gets brown. Remove the foil. You can also cook without it.

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  Peas Kulesh

350 g peas
4 tb millet groats
2 ea onion
2 tb oil

Soak peas in water for 2 hours, then boil until it is very soft. Mash peas until puree mass. Add well washed millet and boil until millet is ready. Chop onion finely and fry in oil. Add onion and salt to taste to Kulesh. Serve hot

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3/4 Cup dried pears
1/2 Cup dried apples
1/2 Cup dried apricots or prunes
1/4 Cup raisins
1/2 Cup sugar, in all
Rind of 1/2 lemon (yellow part only), cut into str

Rinse the fruit. Soak the pears in a 3-quart saucepan in 5 cups of water for 2 hours. In a separate bowl, soak the apples in 3 cups of water for 1 hour. Bring the pears and their water to a boil, adding 1/4 Cup of sugar and the lemon rind, lower the

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