Meat

Ingredients:

1 cauliflower
½ lb boiled chicken meat
½ lb boiled beef
½ lb boiled green peas (possibly, from a can)
2 medium cucumbers (fresh, or salted, or pickled)
3 hard-boiled eggs
2 boiled potatoes

Method:

Cut the cauliflower into medium flowers, put in boiling water, and boil for 5 minutes.
Cut all ingredients into medium cubes, mix them, add mayo, salt, and pepper on taste.
Mix well.

Note:

Ingredients:

2 lb boneless pork
1 shallot onion
¼ lb white bread
1 carrot
1 medium potato
1 egg
¼ lb melted pork fat
2 tbsp all-purpose flour
Salt and pepper on taste
1 tbsp parsley and dill green cuts

Method:

Peel and wash carrot and potato.
Peel onions, and cut into small cubes, then fry it in 1 tsp melted fat until onions turn transparent. Grate pork together with onions, carrot, and potato.

Ingredients for 35:

3 bacon stripes
1/3 lb butter
0.5 lb grated cheese
2 tbsp grated Parmesan
1 cup all-purpose flour
0.25 cup corn flour
2 tsp poppy seeds and 2 tbsp grated cheese for sprinkling.

Method:

Cut bacon into very small pieces, and fry on a skillet until it turns crunchy, then drain on a paper towels.
Whip butter, add all cheeses, continue whipping.
Add both flours by the tablespoons, continuing whip.
Add bacon, and whip all together well.

Ingredients:

1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste

Method:

Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.

Ingredients:

1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil
Breadcrumbs

For stuffing:
1 hardboiled egg
1 small bunch parsley greens

Method:

Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

This Russian dish came from Poland.

Ingredients:

2 lb cabbage
1-2 lb sour cabbage
1 lb boneless pork
½ lb veal
½ lb smoked sausage
2 tbsp margarine
2 bay leaves
3 tbsp dried porcini
1 large shallot onion
2 tbsp prune preserves
½ cup Madeira vine

Method:

Ingredients:

1 lb peeled potatoes
3 eggs
1 peeled shallot onion
1 medium peeled carrot
3 tsp vegetable oil
½ lb mushrooms
½ lb ground pork, or ground beef, or mix of ground pork and ground beef
Breadcrumbs

Method:

Boil potatoes until ready, then drain and grate.
Cool until it is warm, add eggs, and blend.
Fry ground carrots and onions until carrots are mild.
Fry ground meat until the color changes, mixing thoroughly.

Okroshka is an extremely popular cold soup for hot summer days.
Its base is "kvass" – a national Russian non-alcoholic drink.
Every housewife has her own recipe of kvass, and there are some patented kvass recipes.

Ingredients:

0.5 lb boiled beef, or 0.5 lb boiled veal, or 0.5 lb ham
0.5 lb boiled and peeled potatoes
1.5 l kvass (about 0.5 G)
2 hard-boiled eggs
1 tsp mustard (optional)
1 tsp sugar
2 medium cucumbers
1 bunch green onion
1 bunch dill
Horseradish, salt on taste

This is one of the classic Russian dishes – "Liver in sour cream"

Ingredients for 4:

1 lb liver (pork, veal, beef)
1 lb sour cream
3 tbsp vegetable oil
3 tbsp flour
Salt, ground pepper – on your taste

Method:

Wash liver; remove all membranes
Slice into wide thin cuts.
Mix flour, salt, and pepper, and crumb slices in this mix.
Pre-heat a skillet with vegetable oil with high heating.
Put liver slices on the skillet, and fry until a light crust forms.

Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste

Method:

Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.