I must say I love you website, it look really great!
Thank you for the interest in my site content, but I am planning to do similar translations myself in future and would prefer avoid troubles with duplicated content.

So unfortunately, I can’t participate your site new column.

My name is Anastasia, I’m an owner and author of russian language cooking site http://10i5.ru
There are my recipes with step-by-step description and photos. Now I plan to open new column with the recipes of another authors. I kindly ask you to let me know if I may use your recipes (translated into russian language) with your step-by-step photos. Of course I will put your name under recipe with link to your web page.

Thank you in advance.
A.

The recipe says to mix beaten egg whites at the very end, so the fluffiness of it isn’t destroyed by mixing it too much. So generally yes, you prepare cheese batter and fold in egg whites (beaten with half of the sugar) at the very end.

I did experiment couple of times and mixed eggs together with sugar into cheese batter w/o separating egg whites from egg yolks, and I must say the result was not bad as well with a bit less of cleaning required.

You can separate bulbs in cloves like I did here: http://www.enjoyyourcooking.com/main-dish-recipes/chicken-pilaf.html, but keep skin on to prevent garlic from over cooking.

You can skip garlic all together if you wish.

First off, if you can’t get excellent cucumbers pickled with salt (it’s very hard to get them in fact) – take vinegar pickled ones, so you won’t spoil the taste of salad, moreover a lot of people prefer marinated cucumbers to salted ones.

Second, what about meat: yes, it’s common to add bologna, but chicken, veal or beef tounge would give the salad a milder taste, a better texture and would also keep it original.

Prepared capers are extremely important (once again, they were in the original recipe created in Russian Empire, they are popular nowadays as well), they just make it taste more special.

About greens – dill and onion are not a must, but they can be used as well as finely chopped apples or fresh cucumbers.

Enjoy

And even if you use baking powder or soda, you still need to use flour.

chop and mix all ingredients together, add desired amount of mayonnaise and salt and pepper to taste. I prefer this way. I absolutely love Olivier (or at least I love my version) and I make it every thanksgiving, christmas, new years and my birthday. just thought I would share my version on here

Among other dishes I can say there may be pierogies with no meat (can be with potato, potato + mushrooms, cabbage stuffing), various mushrooms (salted / pickled), cabbage rolls with potatoes or grain stuffings, fresh and pickled vegetable salads, potatoes uzvar and of course kutia.

In English, they’re usually called “bowtie cookies”. You don’t see them much in the U.S. because people have pretty much abandoned frying (except in the South).

Btw, the English word for “dry wood to make a fire” is “kindling”.

I was, however, a little confused by the title –something must have gotten lost in the translation. “Lenten” means “having to do with Lent”, the 40-day period before Easter that begins with Ash Wednesday. (Just as a footnote, the day before is Mardi Gras — “Fat Tuesday” in French — which traditionally ended the Carnival — “Goodbye to Meat” — season. Mardi Gras was last day day that people could enjoy rich foods such as meat and eggs before the Lent.) The word for the period preceding Christmas is “Advent”, which means “coming”. Since this soup is traditionally served on Christmas Eve, a more accurate name for this soup would be “Christmas Eve Borscht”.

What are the other eleven dishes that are served with it?

If you read this, I just wanted to let you know that yahoo returns email sent to the address you left in the contact form with the following error: “This user doesn’t have a yahoo.com account”.

So I will post my reply here, and hope you will be able to find it.

Sincerely,
Julia

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Hello Norma,

I am very happy that you found my site useful, and thank you for contacting me with your questions. I am glad there still people whose passion for cooking knows no borders

Regarding quark, if you do kefir at home you already on half way to making quark. I never did it myself – still have to try it some time, but in theory it isn’t that hard.

My mom used to do it this way:

- Pour kefir into smaller pot.

- Pour of water into bigger pot and put small pot in (I don’t know how to explain better, the small pot should be in the water but it shouldn’t touch bottom of the bigger one).

- Put this “construction” on the burner and bring water to boil, let is boil for about 5 mins.

- Then turn heat off and let it all cool down until water is warm (not hot anymore)

- Arrange several layers of cheese cloth in the colander, pour kefir in and strain all liquid off.

- After most of liquid if gone you can actually wrap quark in cheese cloth and squeeze remaining liquid off.

I actually didn’t know there exist such things as quark makers, my mom always used pots and cheese cloth, it didn’t seem like something that requires more than this equipments.

Hope that helps.

Julia

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If any of your readers are looking for places to find best sausage – Kobasa – I will help them out by pointing them to my list of the specialty shops I am familiar with:

http://suburbangrandma.com/culture/kobasakovbasakielbasakobasykobasi-where-to-find-it/

http://suburbangrandma.com/culture/exotic-red-beet-salad-recipe/

Julia, thank you for your work. Due to your site I could share traditional recipes with my friends who do not know Russian but like our food

It was really quick! Every so often I just tossed in another handful of ice from the freezer.

Thanks!