2007 Exhibition‎ > ‎Russia‎ > ‎

Recipes from Russia

Traditional Russian Salad - Vinegret
  • 2 potatoes (large)
  • 1 beetroot or 1 can (400grams)
  • 100-150 grams gherkins
  • 1-2 carrot
  • 200-230grams marinated mushrooms
  • 1 onion
  • 100ml oil
  • salt
  • pepper ( optional)
Potato, beetroot and carrot should be cooked (boiled) and cooled. Cut potato, beetroot and carrot into cubes, cut gherkins and mushrooms into small pieces, cut onion finely. Mix everything together (add beetroot last), add oil and salt and pepper (on request). Decorate with sprigs of fresh parsley or sprinkle with pinch of finely cut fresh parsley, coriander or dill.

Salad + 100-200gr cooked green peas
Salad + 1/2 can of corn (200grams)
Salad + 1 can of red kidney beans (400grams)

Russian Salad with Mushrooms and Kidney Beans
(serves 4)
  • 2 cans marinated mushrooms (220grams each)
  • Or 500grams fresh mushrooms (fried)
  • 1 can (425gr) red kidney beans
  • 1 onion & 1 garlic clove
  • 100 – 200grams mayonnaise
Cut onion in half-rings and fry for about 2 minutes, then cool. Cut mushrooms. Mix kidney beans, mushrooms and cooled onion together, add crushed garlic and mayonnaise (amount depends from your taste). Put in refrigerator for 30 minutes.

use fresh mushrooms instead of cans, cut in and fry together with onion
Salad +100grams grated cheese
Salad +100grams cucumber
use spring onion instead of onion
Salad +200grams ham (or smoked chicken)
Salad +1 grated and fried carrot
Salad +1 grated apple

Alps Eggs
(serves 3)
  • 6 eggs size 7
  • 350grams Cheddar cheese (grated)
  • 25grams butter
  • Salt
  • Pepper
  • 1 tablespoon finely cut spring onion
Heat oven to 180 C. Wipe a ceramic baking dish with half of the butter; cover the bottom of the dish with half of the cheese. Break one by one, all of the eggs on top of the cheese, add salt, pepper, and cover the top of the dish with the rest of cheese to cover eggs completely. Cut the rest of butter into small pieces, sprinkle on top of the dish, then place in the centre of oven. Bake for 12-15 minutes. Serve hot. Sprinkle dish with a tablespoon of spring onion before serving. Eat with toast and/or lettuce.

Add 1 finely chopped middle size onion & 1 finely chopped red capsicum on top of first half of cheese before eggs.

Quick and Easy Apple Cake
  • 4 eggs
  • 1 1/2 cups of sugar
  • 1 1/2 cups of flour
  • 3 medium apples
Mix together eggs and sugar until sugar is dissolved. Add flour; mix about 30 – 45 seconds to make sure that dough is smooth. Cut apples into thin slices removing any seeds. Spray a round baking tray or pie dish (28-30 cm diameter) with cooking spray or wipe with butter, sprinkle with bread crumbs or semolina. Put all apples on the bottom of the baking tray; pour dough on a top of apples, making it smooth in the tray with a spoon. Bake 40-45 min at 190 C or 30-35 min at 200 C. When it is ready, cool it down for 5 minutes, and then turn upside down so apples will be on top of the cake.