Salads

This dish was very popular in Russia’s Far East, and now it is popular in Russia everywhere. The reason is that this dish is one of the top far-east kitchen dishes, and it is simple, delectable, and contains a lot of vitamins. You can adapt the recipe to your own taste without losing the gourmet taste of the dish.

Ingredients:

4 lb carrots
5 garlic cloves
½ cup vegetable oil
Spices: salt, sugar (optional), red hot peppers (fresh or ground), coriander (optional), vinegar – on taste

Method:

Ingredients:

1 lb beef fillet
1 red sweet pepper
1 medium eggplant
2-3 shallot onions
2-3 tbsp wine vinegar
1 tbsp sugar powder
3 tbsp vegetable oil
Greens on taste

Method:

Boil the beef until ready, cool in a broth, then cut into thin stripes.
Peel and cut eggplant into quarter-rings slices, and cut the pepper into thin stripes.
Stir-fry the vegetables for 2-3 minutes, with 1 tbsp oil.
Peel the onions, and cut into half-rings.

Ingredients:

1 part apples
1 part pears
1 part pineapples
1 part bananas
1 part seedless grapes
1 part oranges
1 part clementines
0.5 - 0.75 cup sour cream, or yogurt, or sour-cream-based cream
1 tsp sugar

Method:

Put washed, peeled, apples cut into medium-size pieces along with pears, clementines, bananas, oranges, and pineapples, and seedless grapes, in a deep enameled or glass dish.
Pour sour cream or a sour cream-based cream over them.

Ingredients for 4:

6 medium carrots
0.5 cup sour cream, or yogurt
2 tbsp honey
1 tbsp lemon juice

Method:

Grate peeled carrots.
Pour a honey, a sour cream, and a lemon juice in a dish with carrots, and stir well.
Serve immediately.

Ingredients for 4:

1 lb asparagus
½ cup ground walnuts
2 garlic cloves
Dill and parsley by 5 stalks
2 stalks coriander
Apple or raspberry vinegar and ground pepper on taste.

Method:

Cut every stalk asparagus into 3 parts.
Steam an asparagus for about 5-7 minutes, until ready.
Cut dill, coriander, and parsley into small pieces, press garlic, and mix together greens, garlic, and walnuts. Stir well, add vinegar, and stir more.

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in warm water for 8 hours.
Drain using paper towels, and pit (remove seeds).
Grate walnuts until they turn to paste.
Stuff every prune with walnut paste.
Put in a salad bowl.
Whip sour cream with sugar, add to prunes, and mix carefully.

Ingredients:
2-3 large apples
1 cup grated cheese
0.5 cup sour-cream-sauce
1-2 tbsp ground walnuts or pine nuts

Method:

Peel and grate apples, and mix with ground cheese and sour-cream-sauce.
Sprinkle with nuts, and serve.

For sour-cream-sauce:
Whip cold sour cream with salt and your favorite spices (pinch of "Five spices", for example).

Ingredients:

1 cabbage (about 5 lb weight)
2 large carrots
1 medium beetroot
1 garlic head

For marinate (brine):
1 l water
1 cup sugar
2 tbsp salt
1 cup vegetable oil
2 bay leaves
5 black peppercorns
1 piece hot pepper on your taste
2/3 cup vinegar

Method:

Bring water to boil, add all ingredients for marinate except vinegar, mix, and boil for 1 minute.
Remove heating. Add vinegar to marinate.

Ingredients for 8:

1.5 lb ham
1 lb cheese
1 English cucumber
2 garlic cloves
Mayo or other sauce on taste

Method:

Cut ham and cucumbers into julienne-style stripes.
Grate cheese on a large grater.
Press garlic.
Mix all ingredients, and serve with fresh bread.

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.