Russian Recipes

Metric Conversion

1 milliliter = 1/5 teaspoon

5 ml = 1 teaspoon

15 ml = 1 tablespoon

34 ml = 1 fluid oz.

100 ml = 3.4 fluid oz.

240 ml = 1 cup

1 liter = 34 fluid oz.

1 liter = 4.2 cups

1 liter = 2.1 pints

1 liter = 1.06 quarts

1 liter = .26 gallon


1 gram = .035 ounce

100 grams = 3.5 ounces

500 grams = 1.10 pounds

1 kilogram = 2.205 pounds

1 kilogram = 35 oz.

1. Russian mushroom soup a la Milla Javits.

Put 1 cup of pearl barley in a 4 quart pan,
add 2 cups of water, bring to boil, after this cook on low
for 20 min with closed lid.

Meanwhile finely chop 1 medium sized onion and 1 large carrot.
Take a medium sized frying pan, put 2 tablespoons of oil in it,
then add the chopped onion and sauté until it is lightly golden; then add
carrot and keep sautéing for another few minutes, stirring occasionally.
Add the contents of the frying pan to the soup while the barley
is cooking, preferably within 20 min.

At the same time, add at least 1 lb. of washed
fresh mushrooms, cut into bite size pieces; if the mushrooms are
dried (frozen), rehydrate (defrost) them in advance.
Add boiling water (which had been boiled in advance in a
separate container), to fill the pan almost to capacity.
Keep cooking for 20-30 more minutes on low, with closed lid.

Add 2 large peeled and finely chopped potatoes, salt and pepper to taste.
Keep cooking until potatoes are soft. Then the soup is ready.

Serve hot with (regular!) sour cream.

2. Yuna's mushroom pie.

4 tablespoons of kefir (buttermilk)
4 tablespoons of mayonnaise
2 eggs
1/2 teaspoon of baking soda
4 big tablespoons of flour
200g of cheese (e.g. mozzarella)

Fry a 1lb of mushrooms with 1-2 onions
on oil. Add spices. Mix the mushrooms into the dough
and bake 30-40 min until a nice crust is formed.

3. Fried Mushrooms with onions.

500 gram (18oz.) fresh mushrooms
One medium onion
3 table spoons margarine
Fresh dill or parsley
Salt to taste

1. Clean and wash the mushrooms.
2. Scald the mushrooms. I interpret this as dump them into boiling water, bring to a boil, then drain. This will make the next step easier.
3. Slice the mushrooms thinly.
4. Salt the mushrooms to taste and fry them in a skillet. Put aside.
5. Fry up the onions.
6. mix the fried mushrooms and fried onions together
7. before serving, sprinkle with fresh diced parsley or dill.
8. as an option you may fry up some potatoes and add them to the mushroom onion mixture.

I prefer to use olive oil in place of the margarine.
If mature bolete are used, remove the spore bearing pores while cleaning and washing. It tends to turn slimy and oozy after cooking.

4. Mushroom Ragout

500 gram (18oz.) fresh mushrooms
5 medium potatoes
One medium carrot
One turnip
One medium onion
4 table spoons margarine
3 table spoons tomato pure
3 table spoons sour cream
Salt, pepper, and bay leaf, to taste
Parsley or dill for garnish

1. Wash, clean and dice the mushrooms into about 1” cubes.
2. Fry them in a skillet.
3. Separately fry up cubed potatoes, turnip, and carrot.
4. Fry up the diced onion separately.
5. Place all the above in a pot, salt and add the tomato pure, and a cup of boiling water and cook at low heat until ready. Sounds like this is where a crock pot cooker would do the job.
6. When ready, add sour cream, and mix in. Garnish with diced dill or parsley.

5. Baked Mushrooms in Sour Cream

Dried mushrooms 100grams (3.6 oz) or fresh 300grams (11 oz)
One medium onion
Sour Cream 10oz
Grated cheese 1 table spoon
Flour 2 table spoon
Butter 2 table spoon
Salt to taste
Fresh Dill

1 Soak dried mushrooms in water.
2 Cook them in that water till done.
3 Chop up the cooked mushrooms, add salt and fry in butter add previously fried onions.
4 Cover with sour cream sauce and bring to a boil.
5 Sprinkle with grated cheese, sprinkle with melted butter and bake at low heat.
6 Before serving sprinkle with fresh chopped dill.

Preparing the sour cream sauce.
Brown the flour in butter.
Bring the sour cream to a boil slowly then add the browned flower and stir.
Add salt and pepper to taste.

6.  Stewed Mushrooms in Sour Cream

500 gram (18oz.) fresh mushrooms
1 cup sour cream
1 table spoons margarine
Salt,  to taste
bay leaf
fresh parsley and dill

Clean and wash mushrooms.  Slice.  Salt to taste and fry.  Transfer to a pot.  Cover with sour cream that was brought to a boil.  Make a spice bundle using parsley or dill.  Inside place cloves, pepper corns, and bay leaf or two.  Place this spice bundle on top in the pot.  Stew till ready.  Remove spice bundle and serve.


7.  Russian Mushroom and Potato Soup
I make this soup every Halloween and is the 'signal' to
   the family that the cool weather has arrived. I've been
   making it for 15 years now and out of all the soups I make,
   it is still everyone's favorite. Enjoy! Prep Time:
   approx. 20 Minutes. Cook Time: approx. 40 Minutes. Ready in:
   approx. 1 Hour . Makes 12 servings.
   Printed from Allrecipes, Submitted by DTERESA

5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper

1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)

1 Melt 3 tablespoons butter in a large saucepan over
   medium heat. Mix in leeks and carrots, and cook 5 minutes.
   Pour in broth. Season with dill, salt, pepper, and bay
   leaf. Mix in potatoes, cover, and cook 20 minutes, or until
   potatoes are tender but firm. Remove and discard the bay leaf.
2 Melt the remaining butter in a skillet over medium
   heat, and sauté the mushrooms 5 minutes, until lightly
   browned. Stir into the soup.
3 In a small bowl, mix the half-and-half and flour until
   smooth. Stir into the soup to thicken. Garnish each bowl of
   soup with fresh dill to serve.


8.  Russian Mushroom Pastry Puffs

Submitted By: Olga Stanko
Serves: 4-6
Prep. Time:

3 cups all-purpose flour
1 cup sour cream
1/2 lb. margarine
2 Tbls. margarine
1 lb. fresh mushrooms - minced
1 lrg. onion - minced
1 cup grated cheese
salt and pepper - to taste
1 egg yolk
caraway seeds

-Pour flour on cutting board. Add margarine and sour cream. Cut the mixture with a wide knife until it becomes thick dough. Do not touch with hands.
-Refrigerate the dough overnight.
-Sauté mushrooms and onion in margarine until soft.
-Cool, then place them into a bowl and add grated cheese, salt, and pepper. Mix well.
-Take the dough out of the refrigerator. Roll it out to a thickness of about 1/8".
-Cut the dough into 4" squares.
-Fold each of the squares diagonally until there is a crease in the dough. Unfold and lay flat.
-Spoon 1 Tbls. of filling on half of each square.
-Fold the square diagonally along the crease, making sure the filling does not fall out.
-Pinch the sides until there are no gaps in the dough.
-Repeat until all of your dough and mixture has been used.
-Put the triangles on a baking pan.
-Beat the egg yolk in a bowl with a hand mixer.
-Brush the top of the triangles with the beaten egg yolk.
-Sprinkle the top of the triangles with caraway seeds.
-Bake in 350 degree oven for 20 minutes, or until golden brown.

Notes: This Russian recipe that can be used as an appetizer or the main course of a meal, along with a cup of tomato soup.

Russian Mushroom Soup

Serves 4

2 tbsp Butter
2 Onions, finely chopped
450g/1lb Mushrooms, thinly sliced
300ml/10fl.oz. Beef Stock
240ml/8fl.oz. Sour Cream
Salt and pepper


1. Heat the butter in a medium saucepan, add the onions and sauté gently for 3-5 minutes until softened.

2. Add the mushrooms and continue to sauté for about 5 minutes or until just tender.

3. Add the beef stock, salt and pepper, heat to simmering point then stir in the sour cream. Serve hot.