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Russian & Historical European Nobility Cuisine
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Ingredients: 6-9 turnip 1 tbsp butter 2/3 cup milk, or cream 1 egg yolk 6-9 tbsp white bread crumbs 2-3 tsp sugar 1/2 cup currants. Salt and nutmeg on your taste 1 cup Vanilla sauce. Method: Boil turnips (or rutabagas) in water. Cut-off the tops, and scoop out the interiors using a teaspoon.
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Ingredients: For dough: 4 egg 3 oz (80 g) flour 1 tbsp (20 g) cocoa powder 1 tbsp (20 g) potato starch 4.2 oz (120 g) sugar ½ tsp baking powder. For stuffing: 6-7 tbsp wheat cream 17.5 fl oz (500 mL) milk 7 oz (200 g) sugar 8.2 oz (250 g) ground coconut 2-3 drops vanilla essence.
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Ingredients: 2 fresh cucumber (or 1 English cucumber) 5-7 stalks young dill 6-10 stalks spring onion 4 egg 7 oz (200 g) celery root 1 L (¼ G) kvas+kefir, mixed on your taste. Method: Shred a cucumber. Chop dills, onions, and eggs. Boil a peeled celery root for about 5-7 minutes, ...
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Ingredients: 1 lb beef fillet 3.5 oz (100 g) sliced bacon 2 hard-boiled egg 1 fresh egg 1 tbsp lard 1 large salted cucumber 1 large potato 1 tbsp chopped parsley green 1 tbsp chopped dill green ½ cup flour. Salt and ground pepper on your taste. Method: Slice a beef fillet into 4 equal slices ...
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Ingredients for 4: 1 herring (not too salted) 1 large apple 1 large onion. Greens on your taste. Ingredients for dressing: Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper. Method: Peel onions, slice onto thin half-rings, and put in a bowl.
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Ingredients for broth: ¼ G (1 L) water 17.5 oz (500 g) salmon fillet 1 medium carrot' 1 medium onion 3 black peppercorns 1 bay leaf. Salt on taste. Additional Ingredients: ¼ G (1 L) kvas 17.5 oz sorrel 17.5 oz (500 g) beet green 4 fresh, medium cucumber 1 tbsp ground horseradish ...
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Ingredients: 17.5 oz (500 g) sour cream 3.5 oz (100 g) sugar 1 oz (28 g) chocolate 1 pack (20 g) gelatin. Fruits (2 bananas, or other ones). Method: Wait until a sour cream warms to a room temperature. Whip a sugar and the sour cream together. Dissolve a gelatin in ½ cup a water, ...
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Ingredients: 1.5 lb (600-700 g) young sorrel and young spinach 3 carrot 2 onion 2 lb fresh mushroom, or 1/2 lb dried mushroom 1 cup barley, thinly ground 1 tbsp flour 1 tbsp butter 5 dill stalk 0.5 - 2 cup sour cream, on your taste. Method: Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.
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Ingredients: 3 tbsp sugar 11.5 oz (300 g) beet green 2 egg 7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese 1 tbsp flour 11.5 oz (300 g) Ricotta cheese. Lemon juice on taste 1 tbsp vegetable oil. Method: Wash beet greens, dry out, and chop thinly. Bring 1 cup a water to boil, ...
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Ingredients: 1 roll puff pastry dough 2 Lb (850 – 900 g) fresh mushrooms 2 large onion 2 large carrot 5 hard-boiled egg 2 cup ground cheese 1/2 cup vegetable oil. White sauce on your taste. Method: Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
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Ingredients: 2 large herring 2 medium beetroot 2 medium carrot 1 large onion 5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste). Method: Boil carrots and beets separately, until a readiness. Meanwhile, peel herrings, take fillets, and cut into small cubes.
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Ingredients: 1 chicken breast, boiled 14 oz (400 g) potato, boiled 2 egg, hard-boiled and peeled 4 fresh large pickle 4 brined medium pickle 3 fresh medium tomato. Greens, salt, spices, mayonnaise, salad leaves on your taste. Method: Cut brined pickles and tomatoes into small cubes, ...
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Have them in circles
2,058 people
joao paulo's profile photo
Sherlock & John's profile photo
Terrie Byrne's profile photo
Vietnam Sapa Team's profile photo
Aby George Zachariah's profile photo
Emin Duman's profile photo
Justine Rivero's profile photo
Saving Dinner's profile photo
Hugo Gaba's profile photo
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Russian and Historical European Nobility Cuisine. Exquisite Highborn Recipes.
Introduction
Do you know that "beef stroganoff" is actually a recipe by the Count Stroganoff? And he also contributed to the name "bistro" for cafe in Paris by shouting to cafe owners "Bystro! Bystro!" ("Fast! Fast!") during Russian occupation of Paris after Napoleon demise?

Enjoy two milllenia old Russian and European Nobility cuisine recipes, and give your family a little treat... by treating them as medieval counts and dukes. Bon Appetite!