Russian recipes

Almond milk Here is a simple way to make milk from Almonds: Take a handful of almonds and place them in water over night to soak.You do not actually have to do this, however, it softens them up a bit. How much water you can experiment with.  I soak about one handful in 2 cups [...]

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Borscht is one of my favorite soups.  I think not only because I grew up with it, but because its healthy. You need, beets 3 to 4 depends on how much you are making. A piece of meat, it might be, chicken or ribs.  One lemon, cream or yogurt (I prefer yogurt), About a half [...]

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Kvass or Kvas is a Russian or Ukrainian drink (non-alcoholic)  made from Rye, fruit and herbs. Boil honey or sugar ( 2 cups) and water (four liters). Let this cool to room temperature. Break up  about a pound of rye bread and any fruit and herbs of your choice and add yeast to make a [...]

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Peel and slice three oranges that have been on ice (Russians put everything on ice). Remove the seeds, arrange the slices in a compote, cover with powdered sugar, and add two tablespoonfuls each of maraschino, curaçoa, and brandy. Let it stand an hour in the fridge before serving. Or, arrange in a dish a neat [...]

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There are many ways to make this but this is an old fashion way that I got from an old Russian Jewish cookbook. Take a half cup of coarse barley and two quarts of water. let boil for about 1 hour and skim. then add 2 onions, a bunch of carrots, parsley, 2 turnips, one [...]

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You can use fresh anchovies or canned. You know which one I prefer. Either way soaks them and drain them and let them dry. Take one hard-boiled eggs and slice into little pieces. Use iceberg lettuce as a base and some darker green mixed in, in Russia they use dandelions as they are common they [...]

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This fish is seldom sent to the table whole, being too large for any ordinary sized family; the middle cut is considered the choicest to boil. To carve it, first run the knife down and along the upper side of the fish from 1 to 2, then again on the lower side from 3 to [...]

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The mackerel is one of the most beautiful of fish, being known by its silvery whiteness. It sometimes attains to the length of twenty inches, but usually, when fully grown, is about fourteen or sixteen inches long, and about two pounds in weight. To carve a baked mackerel, first remove the head and tail by [...]

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Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. The above  bread [...]

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Ingredients: 5 pickled herrings 1 oz of salmon 2 boiled potatoes 2 apples few chopped shallots 2 small pickled cucumbers 1/2 a cup of chopped parsley or chervil salt and pepper Salad dressing: 4 tbs of olive oil 1 tbs of mayonnaise 1 tbs of plain yogurt 1 tea-spoon of vinegar 1/2 a tea-spoon of [...]

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