# The best Russian food. Part 2

From Maria

Hello, dear friend! In the second part of the book you will find unique recipes of Russian cuisine that you can not only master, but also easily cook yourself. If you want to discover the real tastes of Russia and learn how to create culinary masterpieces at home, then this part is just for you. Are you ready to embark on an exciting gastronomic journey? Then let’s start right now!

© From Maria, 2025


ISBN 978-5-0067-4018-1 (т. 2)

ISBN 978-5-0067-4019-8

Created with Ridero smart publishing system

## The best Russian food. Part 2

Hello, my dear friend! I am glad to see you in the second fascinating part of the book of popular and incredibly delicious recipes of Russian cuisine. Starting today, we will immerse ourselves in the atmosphere of unique experiments that will help you expand your experience and knowledge in the art of cooking. The difficulty level of the dishes will gradually increase, just as in the first part of the book. Therefore, my friend, you will definitely succeed! Remember, you’re the best!

Let’s go!

### Day 1/Level 1

#### Rice porridge with milk


Ingredients:

• Round-grain rice: 300 gr.

• Drinking water: 600 ml.

• Cow’s milk with a fat content of at least 2.5%: 1 liter

• Butter: 1 pack

• Salt: a pinch

• Sugar: a pinch


Step-by-step recipe:


Before cooking the porridge, remove the milk and butter from the refrigerator. They should be at room temperature so that the milk does not curdle during cooking.

1) Rinse the rice thoroughly three times.

2) Pour clean water into a saucepan and add rice. Put on high heat and bring the porridge to a boil, stirring occasionally.

3) As soon as the water boils, reduce the heat and stir the dish fora couple more minutes, then drain and fill with clean water again.

4) Add salt and sugar to the dish, cook over high heat until boiling.

5) As soon as the porridge boils again, turn down the gas to medium and wait until most of the water has evaporated, and then gradually pour in all the milk. Промешайте кашу и добавьте сливочное масло 80 гр. Варите кашу на среднем огне 10 минут. Мешайте блюдо, чтобы избежать прилипания риса ко дну.

6) As soon as the porridge begins to thicken, stir and turn down the heat to a minimum. Cook the dish under the lid for 15 minutes.

7) After the specified time, mix thoroughly and taste the porridge. If the rice is soft and tasty enough, turn off the heat and cover tightly. Leave the dish for 15 minutes.

8) If the rice has not reached the desired condition, cook for another 10 minutes, do not forget to stir, and then turn off the heat, cover the porridge with a lid. Leave the dish for 15 minutes.


Rice porridge is served warm with a piece of butter, with a spoonful of jam, condensed milk or honey. The dish can also be served with dried fruits or fresh fruits.

Enjoy your meal!

### Day 2/Level 2

#### Oatmeal porridge with milk


Ingredients:

• Large or medium-sized oatmeal porridge: 300 gr.

• Drinking water: 500 ml.

• Cow’s milk of at least 2.5%: 1 liter

• Butter: 1 pack

• Salt: a pinch

• Sugar: a pinch

• Dried fruits: 200 gr.


Step-by-step recipe:


Before cooking the porridge, remove the milk and butter from the refrigerator. They should be at room temperature so that the milk does not curdle during cooking.


1) If you bought oatmeal porridge, which does not require additional washing of cereals, then skip this point.

2) Rinse the oat flakes in a saucepan, then cover with clean water and put on high heat. Bring to a boil, stirring occasionally.

3) As soon as the water boils, stir, then drain and fill with clean water again, and then bring to a boil again. Now turn down the heat to medium and add salt and sugar to taste.

4) Wait until most of the water has evaporated, and then gradually pour in the milk.

5) Stir the porridge and add 80 g of butter. Cook the dish over medium heat for 7 minutes, until the milk boils. Stir more often so that the dish does not stick to the bottom of the pan.

6) As soon as the milk boils, turn down the heat to a minimum. Wash the dried fruits and then add them to the porridge.

7) Cook the dish until cooked for about 10—15 minutes, stirring occasionally.

8) After the time has elapsed, taste the porridge and make sure it is ready. The dish should be homogeneous, but not thick. If everything is correct, turn off the gas and leave the porridge under the lid for 15 minutes.


Oatmeal porridge is served warm with a piece of butter, a spoonful of jam, honey, dried fruits or candied fruits and even nuts. You can also serve this delicious dish with fresh fruits.

Enjoy your meal, dear friend!

### Day 3/Level 3

#### Scrambled eggs with herbs and ham


Ingredients:

• Chicken egg: 4 pcs.

• Green onion, parsley and dill 20 gr.

• Garlic: 2 cloves

• Tomatoes: 1—2 pcs.

• Ham or bacon: 150 gr.

• Salt: a pinch

• Ground black pepper: a pinch

• Sunflower oil.


Step-by-step recipe:


1) Peel the garlic, rinse, and then squeeze it into the pan.

2) Wash the tomatoes, peel and cut into medium-sized cubes, and then put them in a frying pan.

3) Cut the ham or bacon into medium-sized pieces and place in a frying pan.

4) Rinse all the greens. Then finely chop and pour into the pan. Pour in the sunflower oil and put it on medium heat. Add a pinch of salt and spices to the dish and simmer until golden brown for about 5—7 minutes.

5) Now carefully break the eggs into the pan, stir and add a pinch of salt, then turn down the gas to a minimum and simmer for 5 minutes under the lid.

6) After the time has elapsed, check the dish for readiness and taste.


The dish is served hot as an independent dish or with the addition of sauces or fresh salads.

Enjoy your meal, my friend!

### Day 4/Level 4

#### Pasta «Navy style»


Ingredients:

• Pasta (choose the highest grade): 500 gr.

• Pure water: 2.5 liters

• Minced meat: pork + beef – 1/1 = 500 gr.

• Onion: 2 pcs.

• Butter: 80 g.

• Vegetable oil: 20 ml.

• Salt: a pinch

• Ground pepper: 5 gr.

• Spices for meat: a pinch.

• Dill: 30 gr.


Step-by-step recipe:


1) Heat a frying pan with vegetable oil over medium heat, and then put the minced meat on it.

2) Peel the onion, chop it finely and add it to the minced meat. Add a pinch of salt and spices. Cook for 10 minutes over medium heat, stirring occasionally.

3) After the specified time, add 100 ml of clean water to the pan. Reduce the heat to low and simmer the minced meat for another 10 minutes under the lid. It is important to monitor the amount of liquid, if it evaporates, add another 50 ml of clean water and simmer until tender.

4) Pour water into a saucepan, add salt and bring to a boil. Lower the pasta and cook according to the time indicated on the package.

5) Remove the pasta from the heat and rinse them thoroughly in a colander, then add to the minced meat and mix.

6) Fry the pasta over medium heat for 2 minutes, and then taste them. If the pasta is ready and the dish is delicious, you can serve it to the table.

7) If the pasta has not reached, turn off the heat and let it stand under the lid for about 5—10 minutes, and then serve.


The dish is served hot with any sauces or fresh salad.