All you need are eggs and onion peel. Put them both in boiling water and boil for an hour or so till you see that eggs became brown. Many of Russian hostesses use this way of cooking Easter eggs nowadays, but also they use bright Easter stickers to make eggs looking more festive. On Easter people give to each other such eggs as a present. Easter egg can be stored for a whole years till the next Easter as decoration. If you are interested in Russian traditions, but dont want to cook eggs like Russian do, just buy decorative Easter egg and enjoy happy holiday of Easter.

Sour cream is easy to cook, it needs not very expensive ingredients. And one more reason to eat sour cabbage – except of very good taste it is real fund of vitamin C. Sour cabbage has more vitamin C than oranges. Eating it you do great prophylactic of winter diseases.
You can try to cook sour cabbage by yourself.

You will need:

3 ½ pounds shredded white cabbage
1 shredded carrot
2 small bay leaves, lightly crushed
10 allspice berries
12 black peppercorns
2 ½ tablespoons kosher salt

Mix all ingredients in a large bowl using you hands. Mash with strongly until the cabbage wilts and exudes juice. Transfer mix to a pickling crock, packing it in as tightly as possible. Apply a weight, making sure that all of the cabbage is completely submerged beneath the brine. Cover and let ferment at room temperature for 4 – 6 days.
If you are not sure, you will have the best result, buy sour cabbage in the shop.

Take 1 kilogram of rye bread and cut it into pieces. Then put these pieces to electric stove and dry. Pound dried bread and fill up with 5 liters of boiling water. Wait for 6-8 hours and filter water, put in it 200 gram of sugar and 50 gram of dilute in 1 liter of water barm. Сover mix, in 12 hour fill bottle with kvass. Close bottles and let them stay in warm place for 24 hours. After that and can put bottles to the fridge and enjoy refreshing Russian kvass. Notice, kvass will have its best taste qualities in 4 days.
If you have no time to follow this recipe, use kvass concentrate to cook this beverage.
But of course, the easiest way to get kvass is to buy it. You can choose original taste free of any additional ingredients. Or try kvass containing berries or kvass with honey – it is really tasty and useful.

To cook shaslik you will need:

Fresh pork

Onions

Pepper

Lemon or glass of dry white wine

Salt and sugar

How to cook:

Take fresh pork with lard (600 grams for a person), cut it into pieces and put it into the deep dish. Cut and add onions (250 grams for 1 kilogram of meat). Then add juice of one lemon, salt, sugar, pepper. Leave this mix in place with room temperature for 4-5 hours.

Fry shashlik on open flame, using metal sticks.

Serve shashlik with lemons and fresh greenery. Spicy ketchup can be used as sauce.

But when Eastertide comes, Russian usually have rich dinners with a lot of delicious foods.
There are some special traditional meals that are to be eaten at Eastertide.

In the morning Russians usually eat eggs of red colour. Russian women cook them the day before Eastertide. They make eggs red using onion peel for it. Red colour of eggs symbolizes Christ’s blood.

Second traditional Easter dish in Russia is paskha. It is made of curds.
There is hardy can be found Russian hostess that does not cook Easter cake for this day.
Traditions suppose that at Eastertide people gave coloured eggs as a present to each other , visit their relatives and have fun.
Of course, Easter is holiday of all cristians. Catholics, protestants have there own traditions of Eastertide celebration. But all the cristians cook eggs for this day. So you can try to cook them in Russian traditional way.
The simpliest recipe is:
Put onion peels into the water and boil till water get red.
Then add eggs and boil them in red water for 10 minutes. Eggs for Eastertide are ready!

A lot of Russian women use Kremlin diet to keep their bodies fit and slim. At USSR times this diet was a secret – it was used only by political heads of the state, Olympic athletes, Russian movie stars.
Since times when secrets of diet were opened, a lot of Russian people with overweight lot lbs. with Kremlin diet.

Kremlin diet is good for them who does not want to refuse of protein products – meat, cheese, etc. All this food can be eaten if you practice Kremlin diet.

Food you can’t eat while keeping Kremlin diet – carbohydrate products and meals that contain sugar.

Kremlin diet is based on accounting c.u. (level of carbohydrates) per 100 grams of product.

If you want to lose lbs. you should take 40 c.u. and then you can lose 8 lbs. in a week.
If you need keep your results, you should take 60 c.u.
To understand it easier you can look through standart Kremlin diet menu for one day.

Note that 100 grams contain approximately 4 ounces.

Breakfast:

Two boiled eggs dressing mayonnaise; (2 c.u.)
2 ounces of cheese (any kind) (1- 1.5 c.u.);
a cup of tea without sugar (0 c.u.)

Lunch:

Boiled meat (any kind) (0 c.u.);
2 slices of bread (50 gramms = 18 – 21 c.u.);
Salad (12-14 c.u.);
A cup of tea without sugar (0 c.u.)

Dinner:

2 ounces of nuts (7-9 c.u.) (any kind);
3 ounces of fish (boiled of fried) (1 -2 c.u.);
A cup of tea without sugar (0 c.u.)

As a result you will take 40 – 46 c.u. a day and keeping this diet you will loose weight.

Of course, frozing meals was possible only in winter, because no refrigerators were invented then.

The most popular frozen Russians foods – pelmeni (ravioli). It is very tasty dish made of meat covered with unleavened dough.

Nowadays Russian pelmeni can be bought in every shop in this country. But a lot of hostesses continue to cook them at home, because Russians think, that the most tasty pelmeni are hand made.

Frozen pelmeni are very easy to cook. It is nessesary to put them to salted boiling water and wait them to be ready. Russians prefer to eat pelmeni with sour cream.

Another kind of frozen food that is popular in Russia is vareniki. The main difference of pelmeni and vareniki – their fillings. Vareniki have vegetables or berries inside them.

In Russian the most popular vareniki fillings are popatoes and cherry.

Pelmeni and vareniki are traditionally frozen foods.

But today, when every shop and supermarket has refrigerators, Russian companies begin to froze different foods. Among of them pies, thin pankes with filling and some other popular meals.

The most popular first dish in Russia is red-beet soup. Every hostess in Russia keeps her own secret of cooking this dish. Red-beet soup has the opputunity to ripen – it becomes more tasty in some hours after it was cooked and on the second day.

To cook Russian red-beet soup you will need:

200-300 grams of beef or 2 beef ribs

3 red beets

4 potatoes

half of the cabbage

1 carrot

2 onions

2 spoons of tomato paste

salt

pepper

1 quart half-and-half

sour cream

greens
Directions

* Place beef short ribs or beef meat, salt and pepper in a stock pot.
* Cover with water (at least 3 quarts) and bring to a boil. Cook until meat will be ready. Skim off any visible fat. Take meat or ribs off the pan and put it to the plate will some bouillon you have got.
* Add cut very small red beets. Simmer until red beets are tender.
* Add cumbled up cabbage and boil everything under the cover.
* Using sunflower oil, fry in the pan clumbled up onions and carrot.

* When vegetables will be tender, add fried onions and carrot to the pan with bouillon, in 5 minutes add tomato paste there.

*  Cut beef to the pieces and add to the soup or put ribs to the soup.
* In the plates serve soup with sour cream and greens.

Enjoy red-beet soup!