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Basterma (Բաստուրմա, Basterma, Pastırma)
Basterma (Բաստուրմա, Basterma, Pastırma)
Dry-cured beef in a spicy crust
Маринованные яйца (Pickled Eggs)
Pickled Eggs (Soleier)
Boiled eggs preserved in vinegar
Приложение для iOS (iPhone и iPad) Приложение для Android Samsung Apps
Джем из чёрной смородины (Homemade Blackcurrant Jam)
Homemade Blackcurrant Jam
The classic recipe for preserving currants
Таратор (таратур, آب دوغ خیار)
Tarator (Таратор, آب دوغ خیار)
A cold soup made with clabber, cucumbers and herbs
Stroganina (Строганина)
An entree of raw fish served with vodka


2 cup of buckwheat kasha; ½ tbsp. of pork or goose cracklings, 1-2 onions; ½ tbsp. of sour cream, 2 tbsp. of lard; 2 tbsp. of ghee; 1 ½ tbsp. of flour; ½ tsp. of baking powder (or baking soda); 1 egg; 1 egg yolk; a pinch of cumin; salt; black pepper

Knishes with buckwheat kasha (Кныши, קניש)

Mix the sifted flour with baking powder and cumin, salt, and pour the egg mixture with 1 tbsp. of melted lard and ½ tbsp. of water, knead the dough until soft, set aside for at least 30 minutes wrapped in plastic. Meanwhile, prepare the filling for Knish: in the remaining pork fat sauté finely chopped onions until softened over medium heat, add the cracklings, kasha (or boiled potatoes, liver), cook for a minute, season with salt and pepper. Stretch the dough or roll to the width of 25 cm and the entire length of the table, lay out all the stuffing along the one side of the dough, leaving 1” from the edge, fold the dough length wise, use the blunt side of a knife to divide stuffed roll across every 8 cm, then cut in these places, close by pinching the edges of dough together on both sides, slightly flatten the ends. Put on a baking sheet on baking paper seam down, brush the top with sour cream or egg yolk (mixture of egg yolk and 1 tbsp. l. water) and bake in the oven at 190°C for 15-25 minutes. Remove from the oven, cover with a towel and let stand for 15 minutes. Serve with milk.

Кныши с гречневой кашей (Книш, Knishes, קניש)