Recipes
Below are a few of my favorite Russian recipes. Most of the recipes come from “The Russian Cook Book for American Homes” (War-Time Edition) by G. Maddox and R. Noble. I find the descriptions their to be the closest to my grandma’s.
If you would like to share your favorite recipe, please send an email to support@russiandining.net or post in Forums.
Eggplant Caviar (from ruscuisine.com)
1 lg Eggplant
1 md Onion - finely chopped
1 md Tomato - meaty, peeled and finely chopped
2 lg cloves garlic- minced
1 tb Olive oil
2 tb red wine vinegar
Salt And Freshly Ground Black Pepper
Fresh Parsley — Chopped For Garnish
Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing
midway through the baking time. Remove from the oven
and cool. Cut the eggplant, lengthwise, in half.
Scoop out the pulp and chop until very fine. In a
large bowl, combine the pulp with the onion, tomato,
garlic, oil, and vinegar. Blend thoroughly and season
with the slat and pepper. Cover and refrigerate for
several hours. Place in a serving dish and garnish
with the parsley. Serve with pita triangles or
cocktail rye bread.
1 pound soup meat
5 cups water
Soup greens
1 onion sliced
Salt and pepper
5 beets
1/2 tablespoon vinegar
2 tablespoons butter or table fat
1/2 tablespoon flour
1 cup strained canned or chopped fresh tomatoes
Sour cream
Wash meat; place in large pot with 5 cups boiling water, soup greens, sliced onion, salt and pepper to taste. Simmer until meat is tender. Peel and cube beets, put in separate pot, add vinegar and butter or fat, cover with water and cook until tender. Add flour to beets, mix well, then add to strained meat stock. Add tomatoes and boil for 10 minutes. Serve 1 tablespoon sour cream with each portion. Serves 4 to 6.