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Russia - Russian Cuisine

Russian cuisine largely consists of soups, fish, and root vegetables. Due to the climate and terrain, meats such as beef are not widely consumed.Traditional soups, both hot and cold, can be found on most Russian family tables. The recipes include cabbage, meat, fish, various herbs, carrots, potatoes, cucumbers and turnips.

Marinated Mushrooms

1 lb. mushrooms
1/2 cup lemon juice
1/2 cup olive oil (or olive and corn mixed)
2 green onions, thinly sliced
1/4 cup chopped parsley
1 decent-sized clove garlic, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2-3 bay leaves
Use small mushrooms or cut larger ones into thickish slices. Mix everything together except the paprika, which should be added at the end. Mix up with mushrooms. Turn the mushrooms around every few hours - leave overnight in the refrigerator, or at least leave them to marinate for about three hours. (The longer the better.) Note: olive oil may get hard in the refrigerator. Before serving keep at room temperature for a few minutes and stir for the oil to melt.

Vegetable Spread

1 medium sized eggplant
1 large carrot
1 large yellow onion
1 celery stick
1 lb. fresh tomatoes or 16 oz. can peeled whole tomatoes or tomato sauce
2 cloves finely chopped garlic
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped cilantro
1/4 teaspoon black pepper
1/2 teaspoon salt
1/2 tablespoon soy-sauce
2 bay leaves
Olive oil
Fresh tomatoes should be peeled, chopped and stewed for 30-40 minutes on low heat (after bringing to boil) to make a sauce. In order to peel fresh tomatoes pour hot (boiling temperature) water over them. Pour boiling hot water over eggplant (it eliminates a possibly bitter taste of the eggplant skin). Chop eggplant into cubes, salt and put into well-oiled frying pan. Stew on low for 30 minutes, mix frequently, add oil if pan gets too dry. Avoid burning the peel. When the eggplant gets soft and decreases in size add finely chopped (best to grind) carrot, finelly chopped celery, onion, garlic, tomato sauce, black pepper, bay leaves. Mix cook for 20 minutes. Add dill, cilantro, parsley. Cook for another 10-15 minutes. Stir frequently. Serves 6-8.

Sheet Cake

2-1/2-cups flour
1/2-cup sugar
1/2-cup honey
1/2-cup ground almonds
1/2-teaspoon cinnamon
1/2-teaspoon cloves, ground
1-teaspoon baking powder
1/2-teaspoon salt

Beat 2-egg whites with juice of 1 lemon and 1-cup powdered sugar

Beat an egg with sugar, honey. Add spices, flour, baking powder, salt and make a dough. Roll out to 1 inch thick, and place on a sheet pan (1 inch thick). Sprinkle with almonds. Bake in 325 degree (Fahr) oven for 15 minutes. Cool down and cover with icing.


2 lbs. beef, cubed in 1 inch chunks
Russian sunflower oil (it really makes a difference, go out of your way to get it at an East European shop)
1 large yellow onion, chopped in large chunks
1 or 2 bottles of rich, malty beer
2 to 3 cups beef broth
1/4 head of cabbage + 1/4 head of cabbage (optional)
1 1/2 cups carrots chopped in large pieces (optional)
1-2 cups of cubed potatoes (optional)
3 or 4 large beets, chopped in large chunks
Fresh dill, chopped
Salt and pepper to taste
Sour cream


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