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STARTER:    Tomatos and Peppers Dip

"Good food is the foundation of genuine happiness." – Auguste Escoffier

 Appetizers

SOUP:    Borscht

Family Recipe

 Soups

SALAD:    Herring Under a Fur Coat (Shuba Salad)

Herring Under a Fur Coat is a vibrant and flavorful layered salad from Russian cuisine, perfect for festive occasions. With salty herring, sweet root vegetables, and a creamy "fur coat" of mayonnaise, it’s as delicious as it is beautiful!

 Salads

MAIN COURSE:    Draniki (Potato Pancakes)

Draniki is a traditional Belarusian potato pancake made from grated potatoes. n Belarus, draniki are often served with sour cream, mushrooms, or even meat fillings, making them a versatile and beloved comfort food. They are so iconic that Belarus celebrates a "Draniki Day" in some regions!

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Pirozhki with cabbage

Everything tastes better when it's wrapped in a warm, fluffy hug!

 Baking     Tortes

NEW RECIPE

   Tartare Sauce

   Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

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THE MOST POPULAR

   Red Cabbage Salad (Warmer Rotkohlsalat)

   1. Remove outer leaves and core the cabbage. Shred finely. 2. Peel the apple, remove the core, and cut into thin slices or small cubes. Finely chop the onion. 3. Melt the butter in a large pan or pot over medium heat. Add the onion and sauté until soft and translucent. 4. Add the red cabbage and apple. Stir well to coat with butter. 5. Add vinegar, sugar, salt, pepper, bay leaf, and cloves. Pour in the water or apple juice. 6. Cover and simmer gently for 25–35 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp. 7. Remove bay leaf and cloves. Adjust seasoning with more vinegar or sugar if needed. 8. Serve warm. TIP: - For deeper color and flavor, let the shredded cabbage sit with the vinegar and salt for 10 minutes before cooking — a traditional German trick. SERVING IDEAS: - Perfect with sausages, roast pork, or duck. - Great alongside mashed potatoes or potato dumplings. - Tastes even better the next day after reheating.

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