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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
Pressed pigs ears (猪耳朵, Zhu Er Duo)
Pressed pigs ears (猪耳朵, Zhu Er Duo)
A simple snack or salad base
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Gefilte Fish (Karp po żydowsku, גפילטע פיש)
Traditional Passover recipe of Jewish Litvak


50-100g red caviar; 200g each oat and wheat flour; 125g sourdough (6g fresh yeast + 2tbsp flour); 1 pinch salt; 3 eggs; 2 cups milk; 125g red caviar; 200g sour cream; dill; 3 tbsp butter, lard

Oatmeal pancakes with sour cream and caviar (Блины с икрой)

Prepare the sourdough: dissolve the yeast in a cup of water and add 2 tbsp wheat flour. Leave until it doubles in size. Separate the yolks from the whites setting the whites aside. Add the sugar, salt, and butter. Mix well and add 2 cups warm milk allowing the sugar to dissolve. Add the sifted flour to the sourdough followed by the egg mixture. Stir well and cover with cling film. Leave in a warm place until doubled in size. Add approximately 1 cup water (until it is the thickness of double cream), mix and leave to stand covered with film for about an hour. Whisk the egg whites and carefully fold them into the mixture. Fry the pancakes on a medium heat on both sides oiling the pan with lard. Brush the cooked pancakes with melted butter as soon as they are ready and pile them up in a tower. Cover them with a plate and cloth. Mix the sour cream with the caviar and dill. Spread 1tbsp of the sour cream filling over each pancake thinly. Roll them up and cut them in half diagonally. Serve immediately.

Блины овсяные со сметаной и икрой (Blintz)