Herring Salad is called in Russian cuisine "Herring in a Furcoat". Serve this salad in a glass bowl to show off the colorful layers. Serves 6

Ingredients: 3/4 pound salt herring. 2 unpeeled boiled potatoes. 2 medium cooked, unpeeled beets. 6 scallions. 1 cup Mayonnaise. Parsley springs. Oil-Cured Black Olives. A 11/2-quart glass serving bowl.

Method: Cut herring crosswise into 1-inch pieces. Peel the potatoes and the beet and dice them into 1/2-inch pieces. Chop scallions into 1/4-inch pieces. Spread all the herring pieces on the bottom of the serving bowl, top them with the scallions, then the potatoes, and then the beets. For the final layer, spread the mayonnaise over the beets. Decorate with parsley springs and olives. Serve chilled. The salad can be refrigerated, covered with plastic wrap, for up to 12 hours.

Borsh - popular Russian cabbage soup

• 10 cups broth,
• 2 pounds cabbage, shredded
• 2 beets, grated
• 2 onions, grated
• 6 tomatoes, diced
• 1 tablespoon salt
• Dash pepper
• Dash celery salt
• 2 tablespoons lemon juice
• 2 tablespoons sugar
  

Add veggies, salt and pepper to broth. Cook till soft (25 minutes). Add lemon juice and sugar. Cook 5 minuts. Serve hot.

Chicken Kiev is a dish consisting of a boneless chicken breast wrapped around a piece of herbed/seasoned butter, breaded and deep fried. Here's a recipe for the real deal. Say 'da' and enjoy!

• ½ cup butter
• ½ tablespoon chopped fresh parsley
• ½ tablespoon chopped fresh chives
• 1 tablespoon lemon juice
• 6 skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 cups dried bread crumbs
• 3 eggs, lightly beaten
• 3 tablespoons water
• 2 quarts vegetable oil for frying
  
  
• In a small bowl, combine the butter/margarine, parsley, chives and lemon juice. Blend all together and refrigerate.
• Place chicken breasts between 2 pieces of wax paper and pound well to flatten. Remove paper and season breasts with salt and pepper to taste.
• Remove seasoned butter from refrigerator and divide it into 6 portions. Place one portion in the center of each chicken breast. Fold the short ends of the breasts into the center, then fold in the sides. Secure each breast with a wooden toothpick.
• Add the water to the eggs and beat together. Coat each rolled breast with bread crumbs, dip into egg/water mixture, then into bread crumbs again, coating well. Chill breasts for one hour.
• In a deep fryer, heat oil to 365 degrees F (185 degrees C). Carefully lower breasts into hot oil. Fry for 8 minutes or until golden brown. Drain on paper toweling and serve.

Beef Stroganoff

The name of this dish comes from Russian Count Grigory Stroganove (1770-1857) who was one of the richest noblemen and held the highest diplomatic posts. Great gourmet, he loved delicious dishes and always had the best cooks. One of them invented an original dish from scraped meat and it was on the Count's taste. The dish took the name Stroganoff, but, as to the cook, his name was unfairly forgotten ;-( But some people told ("bitter tongues") that the dish was made especially for the Count when he, being old, lost all his teeth and couldn't chew a simple beef steak.

• 4 cups uncooked mini lasagna noodles
• 1/3 cup dry white wine or ready to serve beef broth
• 1/3 cup spicy vegetable juice
• 1/4 cup water
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1-lb.) boneless beef sirloin steak, 1 1/2 inches thick, cut into 2 1/2 x 1/4 inch strips
• 6 oz. fresh mushrooms, quartered (2 cups)
• 1 medium onion, chopped (1 cup)
• 1/3 cup nonfat or low-fat sour cream
• Snipped fresh parsley
  
  

Prepare noodles as directed on package. Rinse. Let stand in warm water. In 2-cup measure, combine wine, juice, water, flour, salt and pepper. Set aside. Combine steak, mushrooms and onion in 12-inch nonstick skillet. Cook over medium heat for 8 1/2 to 10 minutes, or until meat is no longer pink, stirring frequently. Add wine mixture to skillet. Cook for 2 1/2 to 5 minutes, or until sauce thickens, stirring constantly. Remove from heat. Stir in sour cream. Drain noodles. Serve stroganoff over noodles. Garnish with snipped fresh parsley.

Napoleon Cake

Ingredients:

• 500 g flour.
• 250 g margarine.
• 1 ea egg.
• 1 tb vinegar.

Icing: 1 c sugar. 0,5 l milk. 2 ea eggs. 2 tb flour. 200 g butter. vanilla.
Icing: Mix sugar, eggs, flour and then pour over milk. Cook on low heat, stirring regularly, until dense. When icing cools down a little, add butter and vanilla.

Dough: cut margarine into small pieces and toss with flour until smooth. Mix egg, vinegar in 1 cup of water and add it to flour. Knead the dough until elastic and smooth. Divide the dough into 8 parts and put in the fridge for 40-60 minutes. Roll out every part very thin, put in a baking form, cut out remains, pierce with a fork and bake in a preheated oven until light golden. Bake the remains of dough until golden colour. Spread the icing on every shortcake and on the top. Crumb the dough remains and sprinkle all the cake with them. Puy in a fridge at least for a couple of hours.

Pirozhki

Serving Size: 6

• 1/2 Pound Cream Cheese -- softened
• 2 Cups Flour
• Salt And Pepper -- to taste
• 1/2 Pound Butter -- softened
• 2 Tablespoons Olive Oil
• 16 Ounces Mushrooms -- chopped
• 1 Small Onion -- chopped
• 1/3 Pound Ground Beef
• 1 Tablespoon Dill Weed
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Dry Sherry
• 1/3 Cup Sour Cream
  

In large bowl mix cream cheese, butter and flour and knead into a soft, easily workable dough. cut in half and let rest, refrigerated covered, for 2 minutes.

Meet Filling: In large skillet, saute onions, ground beef in olive oil. Drain, add remaining ingredients except sour cream. Simmer, uncovered, 10 minutes. Remove from heat, stir in sour cream, place mixtue in bowl and chill for an hour.

Roll out each half into a thin circle (this is very elastic and will creep back, you have to roll with intent here). using a drinking glass (or a round cookie cutter about the same size), cut the dough into round circles. put about a tablespoon (or less, less works) of filling in the center of each circle and fold it over (into a half circle). press the edges together, and seal the edges with water (wet the tip of your finger and run it along the sealed edge to cement the sel - this is a good idea, so it doesn't come open while cooking.
Place the filled semicircles on a ungreased baking sheet, bake at 350*, 15 minutes. Makes 24.
Cabbage Filling

Serving Size : 6

• 1 Head Green Cabbage -- finely chopped
• 3 Tablespoons Unsalted Butter
• 3 Tablespoons Olive Oil
• 4 Large Hard-Boiled Egg -- chopped
• Salt And Pepper -- to taste
• 2 Tablespoons Dill -- finely chopped
  

Blanch the cabbage in boiling salted water for 3 minutes. Drain well and squeeze to remove excess liquid. Heat butter and oil in skillet, add cabbage and cook stirring until soft and colored for 20 minutes. Remove from heat and stir in remaining ingredients. Cool to room temperature and use to stuff pirozhki.