Russian Charlotte (Apple Pie) | Russian Chef | Russian Cuisine

Delicious apple pie. You will need:

• 4 eggs;
• 1 cup sugar;
• 1 cup flour;
• salt (on the end of the knife);
• 4 middle apples.

Peel apples and slice them. Put them into a pie dish.

Whip eggs with a whisker for 2-3 min, slowly add sugar. Whip for 1 min. Put flour and salt. Keep whipping for several minutes.

Cover apples with egg mix.

Put the dish into the oven (350 F). After 15 min start checking pie with a toothpick. Once it is dry, pie is ready.

Rasstegais with Fish. Men's Favourite | Russian Chef | Russian Cuisine

Rasstegais (singular: rasstegai) are discreditable little Russian pies with the hole or just open on the top)))). The word came from the word rasstyogivat which means to unfasten.

You need:

• frozen bread dough;
• white fish (cod, for example);
• salted red fish;
• onion.

 Defrost the dough and prepare it for the cooking like it's said on the pack.


Fry white fish with some onion on a pan for 3-5 min.

Make some balls using the dough, roll them out to the circles. Put on the circles white fish with onion and salted red fish. Put together pie sides as you like, but leave a little hole on the top. Pour into the pie some bouillon.

Bake it for about 15-20 min.
 
Your lover will be delighted))))))).

(Kulebyaka) Khulebyakha with Cabbage | Russian Chef | Russian Cuisine

I don't remember whether my mom cook it for once. Hm... Well, this is one more reason to make it)).

Khulebyakha is a Russian stuffed pie. You can do it with meat, mushrooms, cabbage.

For this one you need:

• frozen bread dough;
• cabbage;
• yolk of egg.

Defrost the dough and prepare it for the cooking like it's said on the pack.

Coat the cabbage leaves with hot water for 5 minutes. Then cut them into small pieces. Salt the cabbage.

Roll out dough to the half of the finger in thickness. Put the cabbage to the center. Close up the dough as you wish. Also you can make some decoration with the dough. Rub Khulebyakha with yolk.

Bake it for about 40 minutes (or until the crust become orange-brown).