Quick-Brined Tomatoes

Ingredients:

12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
5 peppercorns
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)
Water

Method:

Prepare a standard 1/4 gallon glass can (wash and dry).

Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.

Halvah from Sunflower Seeds

Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.

Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.

Then, mix flour and grated seeds well, and grate them together once more.

Vegetarian Pasta

Ingredients:

1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
1 lemon
0.5 lb black olives cut in quarters
3 tbsp fresh basilica

Method:

Cook pasta as recommended on the pack.
Drain, and set aside.

Cut eggplant, peeled pepper, and onions into small cubes.

Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.

Russian Salad – 3

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Buckwheat Crepes

Ingredients:

4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking

Method:

Grate the buckwheat flour in a coffee grinder, and sift.

Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.

Cold Beet Soup with Mushrooms

Ingredients:

2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
Dill
1.5 L Kvas
Ground horseradish
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best

Method:

Cut the mushrooms into thin pieces, boil to readiness.

Cut beets into small pieces and boil them, add them into the mushroom broth (without the beet broth).

Snow Apple Salad

Ingredients:

1 small bottle mayonnaise
3 eggs
100g cheese
3 apples
1 large white onion

Note:
Adjust the amount of mayonnaise covering each layer to your own taste.

Method:

Boil the eggs.

While the eggs boil, cut the onion into small pieces, put into a saucepan, and cover with boiling water for a little bit.

Drain the onion cubes, put onto a plate as a layer and dab with mayonnaise.

Lent Chebureck

Ingredients:

500 g (1 1/8 lb) flour
0.5 L (1/8 gallon) warm water
1 cup vegetable oil
Salt and pepper on taste

Fillings of your choosing may be, but aren’t limited to:

1. Ground, boiled, or fried mushrooms with fried onions
2. Simmered sauerkraut with fried onions
3. Fried ground carrots with fried onions
(Fried onions are a necessity for this to be Lent Chebureck)

Method:

Cold Borsch

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Sour Schi

Ingredients:

2 lb sauerkraut
1 carrot
2 onions
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
10 peppercorns
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste

Method:

Soak the mushrooms for 2-3 hours.

Drain sauerkraut, cut into small cubes.

Peel carrots and onions, and cut into small cubes, or grate them.

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