Russian Cuisine

Main dishes
  Eggplant Dip

1 onions
1.5 tbs. vegetable oil
1 tomato
0.5 lemon
0.5 head of garlic

Eggplant preparation: Boil or bake eggplant, remove skin and mince the inside. Mince and lightly fry tomato and onion. To minced eggplant add: tomato, onion, salt, pepper, vegetable oil, lemon and a bit of vinegar. For sharp, spicy taste, add 0.5 a minced head of garlic. Add lemon and let cool. Serve on bread or as a dip.

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1 c Molasses
4 ea Lg. sweet potatos - peeled & grated
1/2 c Buttermilk
1/2 c melted butter
2 ea Eggs

Honey may be substituted for molasses. I had this dish made both ways. Preheat oven to 350 degrees F. Grease a 2 qt. baking dish. Beat eggs, add the molasses or honey, melted butter, & salt. Stir in the grated sweet potatos. Pour this mixture into the baking dish. Bake for 2 hours or until the pudding is a dark, caramel color. Be sure to grate the sweet potatos just befor eusing them as they will turn dark and not look as appetizing when cooked.

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  Almond milk

3 cups sweet almond kernels
1 cup sugar
2 lt. water

Pour boiling water over the sweet almond kernels and grind them in a meat-grinder, gradually adding sugar and cold boiled water. Rub the mixture until it is even. Then pour in some cold boiled milk. Strain the liquid and serve the drink with ice-cubes.

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