Russian Cuisine

Main dishes

2 tablespoons unsalted butter, in all
1 medium onion, finely chopped
A piece of celery root, 2 inches square and 1 inch
1 parsley root, thinly sliced
1 firm head of red cabbage
(2-21/4 pounds), shredded cup fresh or canned beef
Salt to taste

In a small skillet, melt 1 tablespoon of the butter, add the onion, and saute over moderate heat for 7-8 minutes, or until limp and translucent. In a 3-quart Dutch oven or other heavy pot, melt the remaining butter, add the celery and parsley roots,

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4 large eggs, separated and at room temperature
A pinch of salt
2/3 cup sugar, in all
1/4 teaspoon cream of tartar
2/3 cup cake flour, sifted
1 teaspoon vanilla extract, freshly grated lemon r
A 9-inch round spring-form baking pan
Wax paper f

This is a cake of many virtues: it is fragrant, soft, and springy. It has a fine texture, excellent body, does not crumble, and stays moist for a long time, all of which make it a splendid base for many fillings and toppings. This basic recipe can be

Place the baking rack at the middle level of the oven and preheat the oven to 350įF. Line a 9-inch spring-form pan with wax paper and butter the paper. In a large bowl, using a wooden spoon, vigorously beat the egg yolks with a pinch of salt for 30

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  Holiday Drink

2 lt. any sort of natural juice
1 bottle of sweet wine (like Cahorís wine)
1 lemon

This low-alcohol drink has a perfect taste and flavor. It is good for health giving energy both to the young and old.

Blend the juice with the wine, add slices of lemon (not peeled but with the seeds removed). Let the mixture refrigerate in a covered bowl until it gets cold. Serve with a cube of ice in each glass. You may take an orange or a grapefruit instead of lemon.

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