“Marina’s Cuisine Ltd” is a family owned and operated business in Edmonton. Marina Medvedeva, owner and chef, is a culinary expert sharing in her own Russian recipes.

 All products are made in store from scratch

 We use only fresh, natural and healthy ingredients

 We use Alberta beef and pork or Lilydale Chicken

 No MSG or preserves in any of our products

 We use whole potato, no powdered substitutes

 Our products can be frozen for long periods of time and prepared in minutes for a delicious meal

Please note, “Marina’s Cuisine” is closed on Mondays and opens from Tuesdays to Sunday

We open:

Tuesday- Friday (from 11 am to 6 pm;)
Saturday- Sunday (from 10 am to 4 pm;)

Pelmeni with beef, pork and chicken

Uzbek plov

You can write, call us and order

Pelmeni, a sort of little boiled pasties, is favorite Russian food.

As Pelmeni are kept frozen very well longtime and you can cook them quickly.

There is a saying in Russian that “пельмешки не терпят спешки.” Literally this means “pelmeni can’t tolerate speed demons.” The saying is used, however, in the general sense of “good things come to those who wait.”

Pelmeni are traditionally made in very large batches in a long and tedious process that can involve the entire family, including men, although the process is generally lead by the females. Preparation often involves hours of rolling, cutting, filling, folding, and pinching. This whole process is encompassed in Russian with the phrase “лепить пельмени” (to make/build/fashion/sculpt pelemeni).
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An ordinary person, not a gourmet, would hardly find much difference between the vareniki and the famous Russian dumplings, pelmeni. However, there are several significant differences. First and foremost is that while pelmeni have a rather limited range of ingredients – mostly beef, pork or fish – vareniki can be stuffed with just about any ingredient you can think of.

This is another typical Eastern European dish. The most popular vareniki are those with potatoes, cabbage, beef or cherries (the latter is usually served as a dessert), but wild berries, fish, cheese, mushrooms, blueberries and farmer’s cheese are nonetheless popular and tast.
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Boil the whole head of cabbage in a salt water during 20 minutes.

Then peel off the leaves accurately. Boil rice in a salt water until it is almost ready.
Grate carrots and chop tomatoes. Mix rice with minced meat and carrots and tomatoes.
Don”t forget about salt and pepper. Put each leaf the inner side up.

Place one tablespoon of prepared meat stuffing in the centre of each leaf.
Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan.
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