Russian Cuisine

Main dishes
  Pork Stuffed with Garlic

2-3 kg pork
50 g garlic
10 peppercorns

Rinse the pork in cold water, cut large pockets into the sides of the pork; season inside and out with the garlic and pepper mixture. Preheat the oven to 200-220 degrees C and put the stuffed pork into it for 10 minutes. Then reduce the heat to 150 degrees C and bake until juices run clear. Serve with pickled vegetables and fresh grapes.

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  Red Currant Jelly

Fresh red currants

Clean berries and remove them from the stems. In a bowl mash the berries into a pulp. Over another bowl, put pulp into clean cloth and squeeze out all of the juice. Set aside the pulp for later. Put large amount of sugar into the juice and stir until dissolved (do not cook). Let sit overnight in the bowl. Next morning the jam will be done. You can boil pulp in water to remove the rest of the juices, strain the pulp out of the juice, add a lot of sugar and have a pleasant juice to drink

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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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