Recipes from Russian cuisine

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Ethnicity:
Afghan cuisine
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Time:
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60+ Minutes

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Course	Base	Ethnicity	Preparation Time

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Dish Name	Comments
"Russian" Tea Mix Submitted by Chef
Black Russian Cake Submitted by Chef	beneficial error - I made this cake for Oktoberfest 2005 and I misread the recipe, but it turned out really well! I added 1/2 c vodka, 1/2 c coffee liqueur and 1/2 c water and only sprinkled powdered sugar on top of the finished cake (no glaze). I also had to cook it for 50 minutes.
Kulich Bread - Abm - Large Loaf Submitted by Chef	This festive loaf, topped with the traditional Russian sweet Paskha (Easter), will be a brunch favorite!
Kulich Bread - Abm - Regular Loaf Submitted by Chef	This festive loaf, topped with the traditional Russian sweet Paskha, will be a brunch favorite!
Pierogies Submitted by Chef	Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Russian Beet & Potato Salad Submitted by Chef
Russian Black Bread Submitted by Chef
Russian Chicken Submitted by Chef
Russian Fruit Salad Submitted by Chef
Russian Quaalude Submitted by Chef	Yikes!
russian tea Submitted by Chef
VERESHCHAKA - PORK AND BEETROOT CASSEROLE Submitted by Chef	Beetroot Rassol - The liquid in which beetroot is preserved. Kvas - a Russian beer, sweet, mildly acid and mildly alcoholic made from wheat, rye, buckwheat and sometimes barley with sugar and water.

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