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In article >,
(Larisa) writes:
....
Can someone recommend a nice, simple, Russian recipe for a main
|> dish? Something hot and filling.

Here is a whole Russian menu:

Borscht:

Finely shred:
1/2 head small green cabbage
4 peeled beets
1 onion
1 carrot

Heat a little oil in frying pan, add 1 bay leaf, a few whole cloves,
and several peppercorns. Add the vegetables and saute a few minutes.
Transfer to cooking pot and add equal amounts of tomato juice and
apple cider to cover the vegetables. Simmer 30-40 minutes. Now add
lemon juice or vinegar until the broth is distinctly tart, balanced
by the sweetness of the cider. Add salt to taste. Serve with
horseradish and (if you're lacto-veg) nonfat yogurt.

Kasha Varnishkas:

Mix toasted whole buckwheat kernels with a little beaten egg (if you're
ovo-veg). Heat this in a dry skillet and stir constantly until grains
are dry and separate. Add some good vegetable broth to just barely
cover the buckwheat; bring to boil, cover and keep on low for 15-20
minutes. Don't overcook or it'll get mushy.

While the kasha is cooking: boil up an equal amount of bow-tie pasta.
Look in the kosher section of the store for farfel pasta which is a
toasted pasta product, but if you can't find that use regular
bow-tie pasta.

While the pasta and kasha are cooking slice some onions and mushrooms
and saute these in a little butter. Drain the pasta, fluff up the kasha,
and mix everything together. Add plenty of fresh ground black pepper.
Note: if you use the farfel pasta you can cook it with the kasha since it
cooks in about the same time. Just add proportionally more liquid.

Potatoes:

Peel, dice, and boil Russet or Yellow Finn potatoes just until tender.
Drain. Mash potatoes just until they hold together; mix in one pressed
garlic clove (roasted if fresh is too strong). Serve with a pitcher of
warm cultured buttermilk and minced scallions.

Rye crackers:

Mix coarse rye flour with some whole wheat flour, 2/3 rye 1/3 wheat. Add
1/2 tsp. salt, 1 tsp baking powder, and 1 Tbsp. honey per cup of flour.
Stir in cultured buttermilk until you have a very stiff dough. Pat out on
a non-stick baking sheet to 1/2 inch thickness (dough will be very sticky
flour your hands well). Sprinkle with caraway seeds (optional). Prick all
over with a fork and bake in 400 degree oven until browned.