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Russian & Historical European Nobility Cuisine
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Ingredients: 14 oz (400 g) dough 1 bunch green onion 3 tbsp butter 3 hard-boiled egg 1 fresh egg, blended. Salt and ground black pepper on your taste. Method: Peel the eggs, and cut them into small cubes. Chop the green onions thinly. Set 1/2 cup of chopped onions aside.
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Ingredients: 5 hard-boiled egg 7 oz (200 g) melted cheese, or cheese like “Philadelphia” 5 peeled garlic cloves 7 oz (200 g) cooked chicken or other meats 5.2 oz (150 g) cheese 1/2 medium English cucumber. Chopped greens (parsley, dill, schnitt, or others), salt, and ground pepper on your taste ...
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Ingredients: 1 herring 2 medium potato 2 medium beetroot 1 medium carrot 1 medium onion 2 garlic cloves 6.4 oz (180 g) medium-hard cheese 5 tbsp mayonnaise. Chopped fresh greens and salt on your taste. Method: Boil (or better, microwave) the potatoes, carrots, and beetroots.
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Ingredients: 3.5 oz smoked pork fillet 1/2 duck breast 1/4 large green apple, peeled 1 large potato 1/2 medium carrot 2 tbsp canned green peas 1 medium marinated cucumber 1 medium fresh cucumber 1 egg, hard-boiled. Salt and ground black pepper on your taste. 2 tbsp pomegranate seeds ...
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Ingredients: 1-3 lb boneless, lean pork fillet 3-5 bat leaf 2 large garlic clove. Salt, black pepper, and hot paprika on your taste. Equipment: Deep oven-safe dish. Parchment paper. Method: Wash a meat, and place in an oven-safe dish. Rub the meat with a salt, peppers, and ground bay leaves.
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Ingredients: 5.3 oz (150 g) salted herring fillet 2 green sour apple 3 hard-boiled egg 1.8 oz (50 g) mayonnaise 1/2 medium onion. Salt on your taste. Green salad leaf for decoration. Method: If fillets are too salt, soak them in a tea or in a milk for 2 hours before. Cut apples into halves, ...
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Ingredients: 26 oz (750 g) potato 1 large onion 3 tbsp (40 g) butter 3.5 fl oz milk 7 oz (200 g) hard cheese, ground 1 tsp mustard 2-3 medium ripped tomato. Salt, ground pepper, ground nutmeg and other spices – on your taste. Method: Peel the potatoes, wash, dry out, and cut into medium pieces.
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Ingredients: 17.5 oz (500 g) cauliflower 17.5 fl oz (500 ml) water 3.5 fl oz (100 ml) 9% vinegar 5.2 oz (150 ml) vegetable oil 2 tsp sugar 2 tsp salt. Garlic, peppercorns, bay leaves on your taste. Method: Disassemble the cauliflower into medium florets. Bring 1 L (1/4 G) to boil, ...
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Ingredients: 8.7 oz (250 g) buckwheat flour 3.5 oz (100 g) sour cream 1 egg 4–5 tbsp vegetable oil 1/4 tsp dry yeast. Pinch of sugar. Pinch of salt. For stuffing: 7 oz (200 g) steelhead trout filet 1/2 cup chopped dill 1/2 lemon, juice 2 tbsp vegetable oil 10–15 peppercorns, ground. Method: ...
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Ingredients: 1-2 cup vermicelli 2-3 egg 1/2 cup raisins 4 tbsp butter or margarine. Sugar and salt on your taste. Method: Soak raisins in 1 cup hot water. Bring water to boil, add the salt and vermicelli, and cook until readiness of vermicelli. Let water from vermicelli and raisins to drip.
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Ingredients: 2 cup (420 g) buckwheat 2 cup (500 g) sour cream 2 cup (400 g) tworog, or Ricotta cheese, or Farmer's cheese 3 egg yolk 4 tbsp (80 g) butter. Method: Blanch the buckwheat in a boiling water for 1 minute, then dry out (let the water to drip). Whip all ingredients together, ...
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Ingredients for 4: 12 oz (340 g) lentil 3 bay leaf 10 peppercorns 3 whole cloves 2 carrot 2 medium onion ½ G (2 L) chicken broth 4 egg 6 medium champignon 2 tbsp butter (or vegetable oil) 4 stalks parsley. Salt on your taste. Method: Boil the lentil in the broth with the bay leaves, cloves, ...
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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!