Grandmother’s recipes Traditional Russian cuisine. Delicious dishes
Grandmother’s recipes Traditional Russian cuisine. Delicious dishes
Алексей Сабадырь
The book invites readers into the wonderful world of tastes and aromas of ancient recipes passed down from generation to generation. The author introduces the rich heritage of Russian cuisine, including gourmet dishes ranging from borscht and dumplings to pancakes and jam. The book combines traditional cooking methods with modern techniques, promising every reader not only great taste, but also the pleasure of cooking truly soulful dishes.
Grandmother’s recipes Traditional Russian cuisine
Delicious dishes
Алексей Сабадырь
© Алексей Сабадырь, 2025
ISBN 978-5-0062-5480-0
Created with Ridero smart publishing system
Russian cuisine is an incredibly diverse and rich culinary tradition, which was formed under the influence of different cultures and climatic conditions. At the Russian housewife’s table there is always plenty of food, tasty and satisfying. And in this list above is a list of some popular dishes of Russian cuisine. Let’s look at some of them in more detail.
Borscht is a traditional Ukrainian soup that is very popular in Russian cuisine. It is cooked in meat broth with the addition of beets, cabbage, carrots, potatoes, onions and tomato paste. Borscht is served with sour cream and herbs.
Pelmeni are small dough dumplings filled with meat and seasoned with spices. They are often served with sour cream or sauce.
Stuffed cabbage rolls are cabbage rolls filled with minced rice and meat. Usually served with tomato sauce.
Kiev cutlets are chicken cutlets with butter and herbs hidden inside. They are fried until golden brown and served with sour cream or sauce.
Shish kebab is marinated meat, usually lamb or pork, grilled on a grill. Shish kebab is served with onions, herbs and sauce.
Blinis are traditional Russian pancakes made from thin dough that is rolled out and fried in a frying pan. They can be filled with various fillings such as cottage cheese, jam, honey or mushrooms.
This is only a small part of what Russian cuisine is. It is rich in a variety of dishes that reflect the history and culture of this country. Each dish tells its own unique story and brings joy to those who have the pleasure of enjoying them.
Russian borsh
Russian borscht is one of the most popular and famous dishes of Russian cuisine. Here is the detailed recipe:
Ingredients:
500 g beets
300 g potatoes
300 g carrots
200 g cabbage
1 large onion
2 cloves garlic
200 g tomato paste
200 g fresh tomatoes (or 1 can of tomatoes)
200 g meat (beef, pork or chicken)
1 liter chicken broth
salt, pepper, bay leaf
greens (dill, parsley)
sour cream for serving
Preparation:
Wash the meat, cut into cubes and fry in a frying pan until golden brown. Pour the broth into the pan, add the meat, add the bay leaf and simmer over low heat for about an hour.
Peel the beets, grate and fry in a frying pan until soft.
Cut the carrots into cubes, finely chop the onion, and pass the garlic through a press. Cut the potatoes into cubes, cabbage into thin strips.
Place potatoes in hot broth and cook for 10 minutes. Then add onions, carrots and cabbage. Cook for another 5 minutes.
Add beets, tomato paste, pureed tomatoes, garlic, salt and pepper to taste. Cook for about 15 minutes more.
After this, add the greens, stir and let the borscht brew under the lid for another 10 minutes.
Serve hot, with sour cream added.
Russian cabbage soup
Ingredients:
500 g pork or beef
1 large onion
2 carrots
3 potatoes
1/4 head of cabbage
2—3 fresh tomatoes or 2 tbsp. spoons of tomato paste
1 liter of water
2 bay leaves
salt
black peppercorns
dill
Preparation:
Cut the meat into pieces, place in a saucepan, add 1 liter of water and put on fire. When the water boils, skim off the foam, add the bay leaf and simmer over low heat for about 1—1.5 hours.
Cut the onion into cubes, grate the carrots, cut the potatoes, cabbage and tomatoes into cubes.
When the meat is ready, add onions and carrots to the pan and cook for 10—15 minutes.
Then add potatoes and cabbage, cook for another 10 minutes.
Finally, add tomatoes or tomato paste, salt and pepper. Cook for another 5 minutes.
Turn off the heat, let the cabbage soup brew under the lid for 10—15 minutes.
Serve hot, sprinkled with chopped dill on top.
Recipe: dumplings
Ingredients:
500 g minced meat (pork, beef or mixed)
1 onion
2 cloves garlic
salt, pepper to taste
1 egg
250—300 g flour
100 ml water
Preparation:
First, prepare the filling. Finely chop the onion, pass the garlic through a press. Fry the onion in a frying pan until golden brown.
Place the minced meat in a large bowl, add the fried onion and garlic, salt, pepper, and egg. Mix well.
Add flour gradually, stirring the dough. Add water to form a soft, elastic dough.
Roll out the dough into a thin layer on the table, cut out circles using a glass or mold. Fill each circle with filling, fill them, glue the dough together, pressing the edges.
For dumplings, you can use a mold or simply curl the edges of the dough.
Pour water into a large saucepan, bring to a boil, add salt. When the water boils, drop the dumplings one by one into the boiling water. The dumplings are cooked for 5—7 minutes after they float to the surface.
Serve the dumplings hot with sour cream, herbs or sauce of your choice.
Recipe – cabbage rolls
Stuffed cabbage rolls are one of the most popular and delicious dishes of Russian cuisine. They are cabbage rolls stuffed with minced meat and rice. Preparing cabbage rolls is quite simple, and the result is always incredibly tasty.
To make cabbage rolls you will need the following ingredients:
1 head of cabbage
500 g minced meat (you can use beef, pork or a mixture of both)
1 cup rice
1 onion
2—3 cloves of garlic
salt, pepper, spices to taste
tomato sauce
frying oil
Separate the cabbage from the head and boil in boiling water for several minutes until the leaves become soft and can be easily removed. Place the leaves on a board and let them cool.
While the cabbage is cooling, prepare the filling. To do this, finely chop the onion and garlic, fry them in a frying pan until golden brown. Add the minced meat and fry, stirring, until it turns brown. Add washed rice, salt, pepper, spices to taste. Stir and simmer for another 10—15 minutes.
Stuff the cabbage leaves with minced meat and wrap them in thick rolls. In a large saucepan, spread tomato sauce over the bottom. Place the cabbage rolls directly onto the sauce.
Pour the tomato sauce over the cabbage rolls and add water until they are covered. Bring to a boil, reduce heat and simmer covered for about 1.5—2 hours until the cabbage is soft.
Serve the cabbage rolls hot, sprinkled with herbs. You can serve sour cream with cabbage rolls or mix with tomato sauce.
Recipe – roast
Roast is a classic meat dish that can be prepared from a variety of meats, such as beef, pork, lamb or chicken. In this recipe we will cook roast beef.
Ingredients:
500 g beef (it is best to use the flesh or the back of the carcass)
2 onions
2 carrots
2 medium potatoes
2—3 tomatoes
2 tablespoons tomato paste
2—3 cloves of garlic
salt, pepper, dried herbs (to taste)
vegetable oil for frying
Preparation:
Cut the meat into medium-sized cubes. Fry it in a frying pan in hot oil until golden brown.
Finely chop the onion and add to the meat. Fry together until the onion is soft. Peel the carrots and cut into large circles. Add to meat and onions, simmer together for 5—7 minutes.
Pour boiling water over the tomatoes, remove the skin, cut into cubes and add to the frying pan with the meat and vegetables.
Add tomato paste, chopped garlic, salt, pepper and dried herbs. Fry everything together for another 5 minutes.
Peel the potatoes and cut into cubes. Add to the pan with the remaining ingredients and simmer until the potatoes are soft.
Serve the roast hot, sprinkled with fresh herbs.
The Kiev’s cutlets
Kiev cutlets are a classic dish of Ukrainian cuisine, which consists of a juicy chicken cutlet, inside of which there is butter with herbs. Below is a detailed recipe for preparing this treat:
Ingredients:
500 g chicken fillet
100 g butter
2 eggs
1 cup crackers
1 cup flour
salt, pepper to taste
greens (dill, parsley)
Preparation:
Pass the chicken fillet through a meat grinder or grind in a blender. Add eggs, salt, pepper to the meat and mix well. Form flat balls from the meat mixture and place on a flat surface.
Prepare butter filling from butter and herbs: melt butter, add chopped herbs, stir.
Place a piece of the filling on each ball of meat, carefully wrap it so that the butter is completely inside.
Place the formed cutlets in the freezer for 1—2 hours.
Then roll each cutlet in flour, egg, breadcrumbs.
Fry Kiev cutlets in vegetable oil over medium heat until golden brown.
Serve the finished Kiev cutlets hot, or with mashed potatoes or vegetable salad.
Recipe – shish kebab
Shish kebab is one of the most popular grilled dishes. It’s no secret that the taste of kebab depends on the preparation of meat. In this recipe, I suggest you prepare a classic pork kebab.
Ingredients:
1 kg pork tenderloin
2 onions
3—4 cloves of garlic
2—3 tablespoons olive oil
salt, pepper to taste
marinade (optional) – you can use kefir, yogurt or any other marinade to your taste
Preparation:
Wash the meat, dry it and cut it into cubes approximately 3x3 cm.
Peel the onion and garlic and chop finely.
In a deep bowl, combine meat, onion, garlic, olive oil, salt, pepper and marinade (if using) and mix well.
Leave the meat to marinate in the refrigerator for several hours, or preferably overnight, to infuse the flavors into the meat.
Prepare the grill by first brushing it with vegetable oil. Thread the meat onto skewers and place on the grill.
Cook the kebab, turning occasionally and brushing with marinade, until the meat is browned and cooked through.
Serve the kebab hot, sprinkled with fresh herbs.
Recipe: Olivier salad
Olivier salad is a classic dish of Russian cuisine that is sure to be present on the holiday table. It includes boiled vegetables, sausage, pickled cucumbers, green peas, green onions, mayonnaise and, of course, boiled potatoes and eggs. All ingredients are chopped into small cubes and thoroughly mixed with mayonnaise.
To prepare Olivier salad you will need:
4 medium potatoes
3—4 eggs
200 g ham or boiled sausage
4—5 pickled cucumbers
1 can of green peas
3 green onions
200 g mayonnaise
salt, pepper (to taste)
The first step is to cook the potatoes and eggs. Peel the potatoes and cook in salted water until tender. Also hard boil the eggs. Cool them, peel them and cut them into small cubes.
Cut ham or sausage, pickled cucumbers and green onions into thin slices. Open a can of green peas and strain out excess liquid.
Mix all chopped ingredients in a large bowl. Add mayonnaise, a little salt and pepper to taste. Mix the salad thoroughly.
Transfer the Olivier salad to a large flat dish. Place in the refrigerator for a few hours to let it sit and all the flavors come together.
Before serving, you can decorate the salad with herbs, tomatoes or olives.
Recipe: Shuba salad
Shuba salad is a classic Russian dish that consists of a layered salad of beets, carrots, potatoes, eggs, onions and mayonnaise. Here is a detailed recipe on how to prepare this delicious and satisfying salad:
Ingredients:
3 medium beets
3 medium carrots
3 medium potatoes
5 eggs
1 large onion
400 g mayonnaise
salt and pepper to taste
Preparation:
First you need to cook the vegetables. Boil beets, carrots and potatoes in salted water until tender. Cool the vegetables, peel and cut each vegetable into thin slices or strips.
Boil the eggs hard, cool, peel and separate the whites from the yolks. Cut the whites into thin strips and grind the yolks into a paste.
Peel the onion and chop finely.
Now you can start assembling the salad. Place a layer of potatoes on the bottom of a large flat plate, then a layer of carrots, and a layer of beets on top.
Place onions on the sides of the plate, then a layer of yolks, and on top with a very thin layer of mayonnaise.
Then put a layer of potatoes again, then carrots, and beets on top. Repeat laying out onions, yolks, mayonnaise.
The last layer should be made of proteins. Lubricate everything generously with mayonnaise.
“Shuba” salad needs to be well soaked, so it should be put in the refrigerator for at least 3—4 hours, or better yet, overnight.
Before serving, you can decorate the salad with herbs, olives or nuts.
Recipe – mushroom soup
Ingredients:
500 g mushrooms (any, but it is better to use champignons)
1 liter chicken or vegetable broth
1 onion
2 cloves garlic
2 tbsp. butter
2 tbsp. flour
200 ml cream
salt, pepper, herbs to taste
Preparation:
Let’s start with mushrooms. Clean them from dirt, rinse and cut into cubes or slices. Finely chop the onion and chop the garlic.
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Текст предоставлен ООО «Литрес».
Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/book/aleksey-sabadyr/grandmother-s-recipes-traditional-russian-cuisine-deliciou-70454143/?lfrom=390579938) на Литрес.
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Алексей Сабадырь
The book invites readers into the wonderful world of tastes and aromas of ancient recipes passed down from generation to generation. The author introduces the rich heritage of Russian cuisine, including gourmet dishes ranging from borscht and dumplings to pancakes and jam. The book combines traditional cooking methods with modern techniques, promising every reader not only great taste, but also the pleasure of cooking truly soulful dishes.
Grandmother’s recipes Traditional Russian cuisine
Delicious dishes
Алексей Сабадырь
© Алексей Сабадырь, 2025
ISBN 978-5-0062-5480-0
Created with Ridero smart publishing system
Russian cuisine is an incredibly diverse and rich culinary tradition, which was formed under the influence of different cultures and climatic conditions. At the Russian housewife’s table there is always plenty of food, tasty and satisfying. And in this list above is a list of some popular dishes of Russian cuisine. Let’s look at some of them in more detail.
Borscht is a traditional Ukrainian soup that is very popular in Russian cuisine. It is cooked in meat broth with the addition of beets, cabbage, carrots, potatoes, onions and tomato paste. Borscht is served with sour cream and herbs.
Pelmeni are small dough dumplings filled with meat and seasoned with spices. They are often served with sour cream or sauce.
Stuffed cabbage rolls are cabbage rolls filled with minced rice and meat. Usually served with tomato sauce.
Kiev cutlets are chicken cutlets with butter and herbs hidden inside. They are fried until golden brown and served with sour cream or sauce.
Shish kebab is marinated meat, usually lamb or pork, grilled on a grill. Shish kebab is served with onions, herbs and sauce.
Blinis are traditional Russian pancakes made from thin dough that is rolled out and fried in a frying pan. They can be filled with various fillings such as cottage cheese, jam, honey or mushrooms.
This is only a small part of what Russian cuisine is. It is rich in a variety of dishes that reflect the history and culture of this country. Each dish tells its own unique story and brings joy to those who have the pleasure of enjoying them.
Russian borsh
Russian borscht is one of the most popular and famous dishes of Russian cuisine. Here is the detailed recipe:
Ingredients:
500 g beets
300 g potatoes
300 g carrots
200 g cabbage
1 large onion
2 cloves garlic
200 g tomato paste
200 g fresh tomatoes (or 1 can of tomatoes)
200 g meat (beef, pork or chicken)
1 liter chicken broth
salt, pepper, bay leaf
greens (dill, parsley)
sour cream for serving
Preparation:
Wash the meat, cut into cubes and fry in a frying pan until golden brown. Pour the broth into the pan, add the meat, add the bay leaf and simmer over low heat for about an hour.
Peel the beets, grate and fry in a frying pan until soft.
Cut the carrots into cubes, finely chop the onion, and pass the garlic through a press. Cut the potatoes into cubes, cabbage into thin strips.
Place potatoes in hot broth and cook for 10 minutes. Then add onions, carrots and cabbage. Cook for another 5 minutes.
Add beets, tomato paste, pureed tomatoes, garlic, salt and pepper to taste. Cook for about 15 minutes more.
After this, add the greens, stir and let the borscht brew under the lid for another 10 minutes.
Serve hot, with sour cream added.
Russian cabbage soup
Ingredients:
500 g pork or beef
1 large onion
2 carrots
3 potatoes
1/4 head of cabbage
2—3 fresh tomatoes or 2 tbsp. spoons of tomato paste
1 liter of water
2 bay leaves
salt
black peppercorns
dill
Preparation:
Cut the meat into pieces, place in a saucepan, add 1 liter of water and put on fire. When the water boils, skim off the foam, add the bay leaf and simmer over low heat for about 1—1.5 hours.
Cut the onion into cubes, grate the carrots, cut the potatoes, cabbage and tomatoes into cubes.
When the meat is ready, add onions and carrots to the pan and cook for 10—15 minutes.
Then add potatoes and cabbage, cook for another 10 minutes.
Finally, add tomatoes or tomato paste, salt and pepper. Cook for another 5 minutes.
Turn off the heat, let the cabbage soup brew under the lid for 10—15 minutes.
Serve hot, sprinkled with chopped dill on top.
Recipe: dumplings
Ingredients:
500 g minced meat (pork, beef or mixed)
1 onion
2 cloves garlic
salt, pepper to taste
1 egg
250—300 g flour
100 ml water
Preparation:
First, prepare the filling. Finely chop the onion, pass the garlic through a press. Fry the onion in a frying pan until golden brown.
Place the minced meat in a large bowl, add the fried onion and garlic, salt, pepper, and egg. Mix well.
Add flour gradually, stirring the dough. Add water to form a soft, elastic dough.
Roll out the dough into a thin layer on the table, cut out circles using a glass or mold. Fill each circle with filling, fill them, glue the dough together, pressing the edges.
For dumplings, you can use a mold or simply curl the edges of the dough.
Pour water into a large saucepan, bring to a boil, add salt. When the water boils, drop the dumplings one by one into the boiling water. The dumplings are cooked for 5—7 minutes after they float to the surface.
Serve the dumplings hot with sour cream, herbs or sauce of your choice.
Recipe – cabbage rolls
Stuffed cabbage rolls are one of the most popular and delicious dishes of Russian cuisine. They are cabbage rolls stuffed with minced meat and rice. Preparing cabbage rolls is quite simple, and the result is always incredibly tasty.
To make cabbage rolls you will need the following ingredients:
1 head of cabbage
500 g minced meat (you can use beef, pork or a mixture of both)
1 cup rice
1 onion
2—3 cloves of garlic
salt, pepper, spices to taste
tomato sauce
frying oil
Separate the cabbage from the head and boil in boiling water for several minutes until the leaves become soft and can be easily removed. Place the leaves on a board and let them cool.
While the cabbage is cooling, prepare the filling. To do this, finely chop the onion and garlic, fry them in a frying pan until golden brown. Add the minced meat and fry, stirring, until it turns brown. Add washed rice, salt, pepper, spices to taste. Stir and simmer for another 10—15 minutes.
Stuff the cabbage leaves with minced meat and wrap them in thick rolls. In a large saucepan, spread tomato sauce over the bottom. Place the cabbage rolls directly onto the sauce.
Pour the tomato sauce over the cabbage rolls and add water until they are covered. Bring to a boil, reduce heat and simmer covered for about 1.5—2 hours until the cabbage is soft.
Serve the cabbage rolls hot, sprinkled with herbs. You can serve sour cream with cabbage rolls or mix with tomato sauce.
Recipe – roast
Roast is a classic meat dish that can be prepared from a variety of meats, such as beef, pork, lamb or chicken. In this recipe we will cook roast beef.
Ingredients:
500 g beef (it is best to use the flesh or the back of the carcass)
2 onions
2 carrots
2 medium potatoes
2—3 tomatoes
2 tablespoons tomato paste
2—3 cloves of garlic
salt, pepper, dried herbs (to taste)
vegetable oil for frying
Preparation:
Cut the meat into medium-sized cubes. Fry it in a frying pan in hot oil until golden brown.
Finely chop the onion and add to the meat. Fry together until the onion is soft. Peel the carrots and cut into large circles. Add to meat and onions, simmer together for 5—7 minutes.
Pour boiling water over the tomatoes, remove the skin, cut into cubes and add to the frying pan with the meat and vegetables.
Add tomato paste, chopped garlic, salt, pepper and dried herbs. Fry everything together for another 5 minutes.
Peel the potatoes and cut into cubes. Add to the pan with the remaining ingredients and simmer until the potatoes are soft.
Serve the roast hot, sprinkled with fresh herbs.
The Kiev’s cutlets
Kiev cutlets are a classic dish of Ukrainian cuisine, which consists of a juicy chicken cutlet, inside of which there is butter with herbs. Below is a detailed recipe for preparing this treat:
Ingredients:
500 g chicken fillet
100 g butter
2 eggs
1 cup crackers
1 cup flour
salt, pepper to taste
greens (dill, parsley)
Preparation:
Pass the chicken fillet through a meat grinder or grind in a blender. Add eggs, salt, pepper to the meat and mix well. Form flat balls from the meat mixture and place on a flat surface.
Prepare butter filling from butter and herbs: melt butter, add chopped herbs, stir.
Place a piece of the filling on each ball of meat, carefully wrap it so that the butter is completely inside.
Place the formed cutlets in the freezer for 1—2 hours.
Then roll each cutlet in flour, egg, breadcrumbs.
Fry Kiev cutlets in vegetable oil over medium heat until golden brown.
Serve the finished Kiev cutlets hot, or with mashed potatoes or vegetable salad.
Recipe – shish kebab
Shish kebab is one of the most popular grilled dishes. It’s no secret that the taste of kebab depends on the preparation of meat. In this recipe, I suggest you prepare a classic pork kebab.
Ingredients:
1 kg pork tenderloin
2 onions
3—4 cloves of garlic
2—3 tablespoons olive oil
salt, pepper to taste
marinade (optional) – you can use kefir, yogurt or any other marinade to your taste
Preparation:
Wash the meat, dry it and cut it into cubes approximately 3x3 cm.
Peel the onion and garlic and chop finely.
In a deep bowl, combine meat, onion, garlic, olive oil, salt, pepper and marinade (if using) and mix well.
Leave the meat to marinate in the refrigerator for several hours, or preferably overnight, to infuse the flavors into the meat.
Prepare the grill by first brushing it with vegetable oil. Thread the meat onto skewers and place on the grill.
Cook the kebab, turning occasionally and brushing with marinade, until the meat is browned and cooked through.
Serve the kebab hot, sprinkled with fresh herbs.
Recipe: Olivier salad
Olivier salad is a classic dish of Russian cuisine that is sure to be present on the holiday table. It includes boiled vegetables, sausage, pickled cucumbers, green peas, green onions, mayonnaise and, of course, boiled potatoes and eggs. All ingredients are chopped into small cubes and thoroughly mixed with mayonnaise.
To prepare Olivier salad you will need:
4 medium potatoes
3—4 eggs
200 g ham or boiled sausage
4—5 pickled cucumbers
1 can of green peas
3 green onions
200 g mayonnaise
salt, pepper (to taste)
The first step is to cook the potatoes and eggs. Peel the potatoes and cook in salted water until tender. Also hard boil the eggs. Cool them, peel them and cut them into small cubes.
Cut ham or sausage, pickled cucumbers and green onions into thin slices. Open a can of green peas and strain out excess liquid.
Mix all chopped ingredients in a large bowl. Add mayonnaise, a little salt and pepper to taste. Mix the salad thoroughly.
Transfer the Olivier salad to a large flat dish. Place in the refrigerator for a few hours to let it sit and all the flavors come together.
Before serving, you can decorate the salad with herbs, tomatoes or olives.
Recipe: Shuba salad
Shuba salad is a classic Russian dish that consists of a layered salad of beets, carrots, potatoes, eggs, onions and mayonnaise. Here is a detailed recipe on how to prepare this delicious and satisfying salad:
Ingredients:
3 medium beets
3 medium carrots
3 medium potatoes
5 eggs
1 large onion
400 g mayonnaise
salt and pepper to taste
Preparation:
First you need to cook the vegetables. Boil beets, carrots and potatoes in salted water until tender. Cool the vegetables, peel and cut each vegetable into thin slices or strips.
Boil the eggs hard, cool, peel and separate the whites from the yolks. Cut the whites into thin strips and grind the yolks into a paste.
Peel the onion and chop finely.
Now you can start assembling the salad. Place a layer of potatoes on the bottom of a large flat plate, then a layer of carrots, and a layer of beets on top.
Place onions on the sides of the plate, then a layer of yolks, and on top with a very thin layer of mayonnaise.
Then put a layer of potatoes again, then carrots, and beets on top. Repeat laying out onions, yolks, mayonnaise.
The last layer should be made of proteins. Lubricate everything generously with mayonnaise.
“Shuba” salad needs to be well soaked, so it should be put in the refrigerator for at least 3—4 hours, or better yet, overnight.
Before serving, you can decorate the salad with herbs, olives or nuts.
Recipe – mushroom soup
Ingredients:
500 g mushrooms (any, but it is better to use champignons)
1 liter chicken or vegetable broth
1 onion
2 cloves garlic
2 tbsp. butter
2 tbsp. flour
200 ml cream
salt, pepper, herbs to taste
Preparation:
Let’s start with mushrooms. Clean them from dirt, rinse and cut into cubes or slices. Finely chop the onion and chop the garlic.
Конец ознакомительного фрагмента.
Текст предоставлен ООО «Литрес».
Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/book/aleksey-sabadyr/grandmother-s-recipes-traditional-russian-cuisine-deliciou-70454143/?lfrom=390579938) на Литрес.
Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.
Алексей Сабадырь
Тип: электронная книга
Жанр: Руководства
Язык: на английском языке
Стоимость: 480.00 ₽
Издательство: Издательские решения
Дата публикации: 27.06.2024
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О книге: The book invites readers into the wonderful world of tastes and aromas of ancient recipes passed down from generation to generation. The author introduces the rich heritage of Russian cuisine, including gourmet dishes ranging from borscht and dumplings to pancakes and jam. The book combines traditional cooking methods with modern techniques, promising every reader not only great taste, but also the pleasure of cooking truly soulful dishes.