Fish dishes are the classics of Russian cuisine and this was recognized by strictest gourmets of past centuries. Fish roll is notable for its mouth watering, delectable taste.

Ingredients:

600 grams fish fillet.
2 each white bread slices.
1 each onion.
2 tablespoons butter.
1 each egg.
salt.
ground pepper.
oil.
parsley green.

Procedure:

Grind fish fillet with onion and soaked in milk bread in a mincer. Stir in a whipped egg, salt and pepper. Knead the mixture and shape a log. Put the log on a baking sheet sprinkled with breadcrumbs and bake in a preheated oven on average heat, pouring over sour cream regularly.

This dish will help you to diversify simple garnish. This is a perfect dish for newly-made cooks, its piquant taste will make your dish unforgettable.

Ingredients:

250 grams macaroni
50 grams cheese
2 tablespoons butter
salt

Procedure:

Cook macaroni in lightly salted water until done. Strain and combine with half of cheese. Serve sprinkled with the rest of cheese.

This recipe is great for those who is on lent. It will brighten up your strict menu for sure.
Ingredients:

2 cup rice.
3-4 carrots.
3-4 onions.
400 grams mushrooms.
oil, salt, spices.

Procedure:

Fry fresh mushrooms in oil. In a separate pan, fry juilenned carrot and chopped onion. cook rice until crumbly in water. Then add rice and vegetable mixture to mushrooms and stir carefully. Sprinkle with greens before serving.

This chilled meat and vegetable soup is a popular Russian dish. It’s served with ice cubes in it. Since there’s no substitute for Russian Kvass, a fermented and slightly alcoholic liquid made from grain, the ingredients in this recipe will have to do.

Ingredients:

1 cup meat, cooked
1 cucumber
2 eggs, hard-boiled
3 onions, green
1 tablespoon sugar
2 teaspoon dijon mustard
1/2 cup sour cream
4 cup apple cider

Procedure:

You may substitute 3 c beef stock and 1 c white wine for the apple cider. Dice meat. Peel and dice cucumber and eggs. Slice green onions. Combine first 4 ingredients. Mix together sugar, mustard, sour cream, and cider, and beat well. Add beef mixture and chill. Serve sprinkled with dill.

Note:Used apple juice and leftover corned beef, and it was wonderful. Absolutely addictive.

Ingredients:

100 grams rice.
100 grams onion.
200 grams carrot.
salt.
fresh ground pepper.
large leek.
sour cream.

Procedure:

Chop onion finely, grate carrot and stew in in oil until light golden. grind meat in the mincer. Cook rice in salted water until half cooked. Stir in all ingredients and salt. Wash leek carefully, cut off green part and roots. Cut on one side, take to pieces. Fill every piece with 1 tablespoon meat filling and roll in a cigarette. Put carefully in a pan, pour over sour cream (tomato paste - optional) and cook on average heat for 20 minutes.

Ingredients:

500 grams fresh mushrooms.
1 cup cream.
1 tbsp. butter.

Procedure:

Wash mushrooms carefully and scald them. Chop finely and fry until light brown. Bring cream to boil. Put mushrooms into a baking pan and pour cream over. Make a bunch form celery and dill and put on the top, add salt, pepper and a bay leaf. Cover tightly and put in a heated oven for an hour to stew. When mushrooms are ready, take the green bunch out.

Ingredients:

200 grams potatoes.
20 grams onion.
120 grams fresh mushrooms.

For Sour cream sauce.
125 grams sour cream.
10 grams flour.
10 grams oil.
60 grams cheese.
salt.

Procedure:

Choose the biggest potatoes, peel them and make a round cut. Boil potatoes until they are almost ready. Take out the hearts carefully and use them for other dishes. Fry chopped mushrooms with finely chopped onion on the pan with oil. Fill the deepings with fried mushrooms. Put filled potatoes in a deep skillet. Mix sour cream with oil and flour thoroughly and pour over potatoes. Sprinkle with cheese. And bake in the oven for 20-30 minutes.

Ingredients:

Basic Fish Broth:
2 carrots, peeled
3 onions, sliced
6 to 8 cups water
fish bones and heads, optional
2 tsp. salt
1/2 pepper
1 tsp. sugar (optional)

Gefilte Fish:
3 pounds ground fish (1 pound pike, 1 1/2 whitefish, 1/2 pound carp)
3 medium onions, ground
3 eggs, separated
1/4 cup matzah meal (optional)
1/4 cup cold water
1 to 2 tsp. salt
1/2 tsp. pepper

Procedure:

Basic Fish Broth:
Slice carrots in half and separate onions into rings. Place in 8-quart pot with water, bones if used, and seasonings. Bring to boil, lower flame and allow to cook for a few minutes.

Gefilte Fish:
In a large bowl mix ground fish and onions until smooth. Add egg yolks, matzah meal, cold water, salt and pepper. Beat the egg whites and add to fish mixture. Wet hands and fill with fish mixture. Roll in hand until smooth; shape into rounds or oval balls. Place in pot only when sauce has come to a rapid boil. Lower balls gently into pot, lower flame and cook uncovered for one hour at slow boil. Liquid will be reduced to one-half. Allow fish to cool before removing from pot. Makes 10 to 12 servings.

Variation:
For Sweet Gefilte Fish, add 1 teaspoon sugar per pound of fish mixture.

Ingredients:

200 grams flour.
30 grams water.
salt.

Meat filling:
300 grams lamb.
50 grams onion.
ground black pepper.
greens.

Procedure:

Make dough from flour, water and salt. Knead dough and roll out finely. Grind lamb, onion in a mincer, add pepper, chopped greens. Make rounds with a help of saucer. Put on filling and shape small pears. Cook in a boiling, lightly salted water for 10-15 minutes

Ingredients:

1 chicken.
2 tbsp. melted butter.
salt.
pepper.

Procedure:

Take a clean chicken, make a cut lengthwise the stomach, unfold it and beat it to make carcass flat. Tuck in legs and press wings to the back. Season to taste from both sides. Heat the pan with melted butter, put the chicken on, cover and put the weight on. Cook on average heat for 15 minutes, then turn the chicken over and cook for other 15 minutes.
Make the heat low and cook until done.