Russian Cuisine

Main dishes

11/2 cups dried white beans (lima or Great Norther
2 carrots, scraped
1 medium onion, stuck with 2 whole cloves
1 bunch of mixed parsley and celery leaves, tied w
1 teaspoon caraway seeds
1 tablespoon freshly squeezed lemon juice (option

Place the beans in a heavy 3-quart saucepan, cover with cold water, and add 3 cups more water. Bring to a boil and cook for 2 minutes, uncovered. Remove from heat, cover, and let sit for 1 hour. Place the carrots, onion, parsley and celery leaves, a

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  Moscow Ponchiki

1 1/2 c flour
2 tb sugar
1 tb butter
1 ea egg
1/2 c milk
1/2 ts baking powder
100 g oil to fry
powdered cinnamon

Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar

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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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