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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
Фаршированные перцы (Töltött paprika)
Stuffed peppers
Stewed peppers stuffed with turkey in a tomato sauce
A thick broth with lentils, lamb and vegetables


300g elk; 150g lard; 1 onion; 7 quail’s eggs; 2 cups flour; ½ cup oatmeal; 1 tsp sumac; salt, black pepper

Elk Koldunes (Pierogi ruskie)

Peel and grate the onion on a fine grater. Beat the eggs with the sifted flour and add 2/3 cup of iced water with 1/3 of the onions puree. Season with salt and knead the pastry until it no longer sticks to your hands. Wrap it in cling film and leave in a fridge for 30 minutes. Meanwhile pass the meat with the lard through a mince grinder. Add the finely chopped onion, season and add the barberries and the sumac. Mix it into the mince. Cut the dough into 4 and roll each into a sausage the thickness of your finger. Cut them into pieces 1cm thick. Sprinkle the pieces with flour and cover them with a cloth to prevent them from drying out. Roll them into circles 5cm in diameter and place a dollop of the meat filling into the centre. Brush the edges with water and pinch them together into semi-circles. Boil them in salted water with the remaining onion puree for 4-5 minutes. Serve with sour cream.