Free Recipes Archive
Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit Read More …
1 liter kvass 0.5 cups of cucumber brine 2 turnips 1 cup diced cooked potatoes 2 fresh cucumbers 1 cup green onions 2 tbsp. tablespoons dill 0,5 tablespoons parsley 1 tbsp. spoon mustard 0.5 tsp black pepper 3 hard-boiled eggs. Read More …
2 TBS molasses 2 TBS light honey 1 pkg active dry yeast 4 cups whole-wheat flour 1/2 teaspoon crushed fennel seed 2 TBS grain coffee 2 TBS carob powder 1-1/2 cups rye flour 1 TBS crushed caraway seed 1/2 ysp Read More …
6 tablespoons Orange Pekoe tea 4 Whole cloves 1/2 cup Sweet cider 1/2 teaspoon Red food coloring 2 quarts Boiling water Sugar, honey or strawberry jam Yield: 6 Servings Steep tea, cloves, cider, food coloring in the boiling water for Read More …
Servings: 1 Gallon 3 cups (2 lb) chili sauce 2 tablespoon (1 oz) onions, dry, minced 2 tablespoon paprika, ground 1 tablespoon pepper, black 1/2 cup (3 oz or 1/2-7 oz can) pimientos, canned, drained, finely chopped 3 quart (6 Read More …
A bright, slightly hot pale pink dressing and lots of fresh dill makes this authentic Russian potato salad a little different from the ordinary. Serves 100-120 40 pounds new potatoes, all about the same size 2-1/2 cups finely chopped spring Read More …
6 tablespoons butter, divided use 2 tablespoons chopped onion 2 pounds beef steak 1/2 pound mushrooms, sliced 1/8 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 1 cup sour cream Cooked egg noodles or rice In a heavy skillet melt Read More …
A small Russian turnover consisting of a pastry wrapping and various fillings such as meat, seafood, cheese and mushrooms. Pirozhkii, which can be baked or fried, are served as hor d’oeuvres or as accompaniments to soups or salads. Pirogi are Read More …
Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit Read More …
2 packages active dry yeast (4-1/2 tsp.) 1 c. warm water (105°F to 115°F) 1 c. dark corn syrup 4-1/2 to 5-1/2 c. dark rye flour 2 tsp. salt *The secret to making good rye bread is not to add Read More …
3-1/2 to 4 cups all-purpose flour 4 cups rye flour 2 cups whole bran cereal 2 packages active dry yeast 2 Tablespoons instant coffee crystals 2 Tablespoons caraway seed 1 Tablespoon sugar 1 Tablespoon salt 1 teaspoon fennel seed, crushed Read More …
8 cups of freshly ground whole rye flour 3 cups of warm water 1/2 cup of sourdough culture Mix seven cups of flour with water and sourdough culture. Cover and let set stand in a warm place overnight, between 12 Read More …
cucumbers salt seasonings to taste (dill, garlic, horseradish leaves, pepper) Cucumbers sorted by size, washed, folded into a clean jar, shifting the seasonings. Prepare a solution of salt: 2-3 tablespoons of salt per liter of water. Pour the cooled brine Read More …
2 kg of beef 400 grams pork lard 5 bulbs 2.1 parsley root and celery 1 lemon 200 grams of black bread 1-1,5 l kvass cloves cinnamon pepper and salt to taste. A piece of beef is well discourage, salt Read More …
cabbage 5 kg cranberry 100 g carrot 200 gr salt, 130 g Cabbage clear of the upper leaves and chop. Carrot wash, peel and chop or grate. Mix the cabbage with carrots and salt and squeeze well by hands on Read More …