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Main dishes including recipes

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To convert kitchen measurements between Metric and USA, follow this link:

Breakfast - Завтрака (Zavtrak)
is the name for a meal taken between 6am - 1pm
Traditionally 'zavtrak' was a late meal (unless rising early for farm work), and could be any time from 8am to 1pm. It generally consists of a range of protein based foods (cold meats, cheese and eggs) followed by bread accompanied with butter and tvorog (a dry cottage cheese). For the children, a buckwheat porridge with buttermilk is usually served. In some independent states, soup is also a breakfast meal.

Main Meal of the Day - Обед (Obyed)
is the name of a meal consumed between 1pm - 5pm
The most important meal of the day is 'obyed', which occurs any time from 1pm to 5pm, and depending on the occasion, can take several hours. A traditional main meal of the day can consist of many courses:

Supper - Ужин (Uzhin)
is the term for meals between the hours of 7pm - 10pm
A meal that changes depending on nature of the food consumed throughout the day. If the main meal of the day has been late, then uzhin might not happen, or may be very light. It is generally a smaller version of the main meal, with less courses - or may just be a succession of zakuski (accompanied with vodka).

Mushrooms in a Sour Cream

100 g unsalted butter
4 tb scallions, finely chopped
500 g button mushrooms, wiped and patted dry
1 tb flour
salt & freshly ground black pepper
6 tb sour cream
4 tb double cream
200 g grated cheddar cheese

1. Melt some butter in a frying pan over a medium heat.
2. Add the scallions and saute briefly.
3. Stir in the mushrooms and continue to cook for 5-6 minutes until the mushrooms are soft and getting brown.
4. In a small bowl, combine the rest of butter with the flour, working it to a paste.
5. Stir this paste into the mushrooms and cook for 3 minutes.
6. Add the cream and season to taste.
7. Place the mushrooms into a casserole.
8. Sprinkle the cheese and the remaining butter on top.
9. Cook in a preheated oven for 20-25 minutes.

To convert kitchen measurements between Metric and USA, follow this link:

Chicken Cutlets

This is a "must have" dish for any Russian kitchen.  Chicken cutlets is a Russian staple and easy to make.

1/4 c milk.
2 lb chicken breasts,  skinned, fillet.
5 white bread slices.
1/4 lb unsalted butter.
3/4 tsp salt.
2 cup bread crumbs, dried.
oil, to fry.
salt, ground black and white pepper, ground dried dill, celery, parsley,
to taste

Cooking Instructions:
Put bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter. Flavour with spices, greenery and salt, mix until the mixture is smooth. Make 6 cutlets from this mixture. Roll them in the bread crumbs coating them completely. Pour oil into large skillet and heat. Place over a medium heat and  fry the cutlets for approx. 5-6 minutes per side or until done to suit your taste.

Traditionally served with mashed potatoes (or rice), pour remaining butter over the potatoes.

Kulebyaka (with meat and cabbage) (kOO-lyi-byä'ku)
Kulebyaka is traditional Russian pie with a lot of filling.

50 grams (2 oz) butter
200 grams (7 oz) warm water or milk
400 grams (14 oz) flour
10-15 grams (1/2 oz) yeast
2 egg yolks

For meat filling:
800 grams (1,8 lb) boiled meat.
1 - 2 onions, finely chopped.
3 eggs, hardboiled.
1 - 2 tbsp sunflower oil.
salt, ground pepper and dill to taste.

For a cabbage filling:
1,5 - 2 kg (3,3 - 4,4 lb) cabbage, shredded.
80 - 100 grams (2,8 - 3,5 oz) butter.
2 - 3 eggs, hardboiled.
salt, ground pepper and dill to taste.

Dissolve 10-15 grams (1/2 oz) of yeast in 50 grams (2 oz) of warm water or milk, strain through a small sieve and add liquid to make up 150 grams. Add 400 grams (14 oz) of flour and knead the mixture. When you have nearly finished kneading the dough, add 50 grams (2 oz) of butter, two egg yolks and a little sunflower oil. Put the dough in a warm place to rise, covered. When the dough has risen, roll it out on a floured board, place the filling in the centre, raise the edges of the dough and join them together by pinching. Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it carefully on a baking tray and bake in the oven.

Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two or three layers of different fillings; for example, a layer of boiled rice, then a layer of meat filling and on top a layer of hard-boiled eggs, cut into rings.

To make a meat filling, mince 800 grams (2 lb) of boiled meat. Saute some finely chopped onions in a frying pan, add the meat and fry for 3 - 5 minutes. Add three chopped hardboiled eggs, 1-2 tablespoonfuls of sunflower oil, salt, pepper and dill to taste.

For a cabbage filling, wash and shred a cabbage (1.5 - 2 kilograms - 3 lb - 4 lb), scald with boiling water, drain and rinse in cold water, put the cabbage in a saucepan with 80 - 100 grams (4 oz) of melted butter, and cook for 10-15 minutes, stirring constantly and pouring off the liquid. Then add some chopped hardboiled eggs and salt.

The photo above demonstrates the use of rice and eggs as the filling.

Kulebyaka (with Salmon)   (kOO-lyi-byä'ku)

Kulebyaka with Salmon is a very traditional dish found in the Siberian regions of Russia or anywhere there is access to water (other fish can be substituted for the Salmon).  I love the Salmon over any other in this dish!

500 grams puff pastry
500 grams salmon very thinly sliced
150 ml rice
10-12 eggs (some traditional recipes dictate Quail eggs)
fresh dill, chopped
salt and freshly ground black pepper for seasoning
lemon juice

Season the salmon slices with salt, pepper and lemon juice.
Cook the rice in salted water.  Drain and cool.
Boil the eggs in simmering water for 2-3 minutes, then cool quickly under cold running water. Peel and put aside.
Roll out the puff pastry.
Place the smaller pastry sheet on a baking tray. Cover with 1/2 of the rice, then dill and 1/2 of the salmon slices.
Place the eggs over the salmon.
Sprinkle with dill, then cover with the rest of the rice, top with salmon slices and sprinkle any leftover dill on top. Season with salt and pepper and a squeeze or two of lemon juice.
Cover with the larger pastry sheet. Decorate with small cut-out fish figures.  Some chefs use peppercorns for the fish eyes.
Make a couple of insertions into the pastry with a sharp knife, so the steam can evaporate during cooking.
Brush with egg.

Bake at 200C for 20-30 minutes, until golden brown.

Serve hot with sour cream or mayo.


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