Russian Cuisine

Main dishes
  Meat with Vegetables, Cooked in an Oven

1 kg beef or pork
200 g sweet pepper
200 g carrot
100 g onion
50 g vegetable oil
hot pepper to taste
salt to taste

Rinse the meat, slice for serving and beat well. Peel the onion and slice it into round pieces. Rinse the carrot, peel it and shred into thin long pieces. Rinse the sweet pepper, seed, and chop it into thin round pieces. Saute the shredded vegetables in the vegetable oil. Place the meat in a large heavy skillet. Put the sauteed vegetables over the meat. Salt, add shredded hot pepper and cook the dish in an oven.

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2 tablespoons unsalted butter for greasing pans
5 extra-large eggs, at room loaf temperature
1 teaspoon vanilla extract
1 pound (3 3/4 cups) cake flour
3/4 pound (2 cups) dark seedless raisins
1 teaspoon baking powder
A pinch of salt
1 tab

In contrast to the American pound cake, which calls for equal amounts of butter, sugar, and flour, the Russian version uses equal weights of butter, sugar, and raisins and one-third more flour. This produces a densely textured cake whose deep yellow

Preheat the oven to 350F. Butter the loaf pans. Sift the flour with the baking powder and salt and set aside . Combine the softened butter and the sugar, beat with an electric beater at low speed for 30 seconds, then at moderately high speed for 5

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  Russian Coffee from Burdock Roots

1 teaspoon burdock roots
1 teaspoon coffee
sugar or honey to taste
1 glass water

Take one-year-old burdock roots, rinse and dry them. Then heat the dried roots in an oven till they get brown. Grind the roots in a coffee-grinder with natural coffee. Make and drink it as natural coffee.

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