Eggs

Ingredients:

1.25 lb chicken livers
2 large onions
2 eggs
5 tbsp flour
0.5 lb potatoes
2 large carrots
Salt, Mayo, and spices on taste
Green peas and hardboiled eggs for decoration

Method:

Peel and cut the onions, and fry for 3-5 minutes with 1 tbsp vegetable oil until a pleasant aroma arises.

Grate the liver and onions together, then add eggs, flour, and whip together.

Ingredients:

2 lb vegetables
1.5 cup milk
0.5 cup cream of wheat
3 eggs
0.5 cup bread crumbs
4 tbsp butter or margarine
Salt and spices on taste

Method:

Wash and peel the vegetables.
Grate them, and put in a saucepan.
Pour 1.5 cup hot milk into the saucepan, add 1 tbsp butter, sprinkle with salt, and mix.

Bring to boil with low heating, and boil for 30 minutes, stirring occasionally.

Ingredients for 1 lb cheese:

2 l pasteurized milk
0.5 l sour milk
4 eggs
1 tsp salt, or less
Fillings:
Red sweet pepper
Dill

Method:

Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)

Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.

Ingredients:

1 head cauliflower
1 tbsp lemon juice
1 cup crumbled white bread
2 tbsp chopped parsley greens
2 hard-boiled eggs
2 tbsp melted butter (or margarine)
Salt and pepper on taste

Method:

Cut the cauliflowers into small flowers, and put in a medium-size saucepan.
Pour 2-3 cups water with lemon juice, and bring to boil with a large heating.
Then, turn heating to medium, and boil for 5 minutes.
Drain, and put in the salad bowl.

Ingredients:

1 lb green cabbage
3 hardboiled eggs
4 tbsp vegetable oil
Salt on taste

Method:

Shred the cabbage; sprinkle with salt, then squeeze softly with your hands until the cabbage gives off a juice
Grate eggs, and mix with the cabbage, pour vegetable oil in the salad bowl, and stir well.
Serve immediately.

Ingredients:

1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.

Ingredients for 4:

0.25 lb toasted bread
4 tbsp heavy whipping cream
0.5 lb pikeperch fillets, de-boned and de-skinned
1 egg
0.5 lb sour cream
0.5 tbsp thinly sliced dill greens
Salt and pepper on taste
1/3 lb champignons
0.25 lb celery stalks
3 medium onions
1 tbsp olive oil
0.5 tbsp thinly sliced sorrel
1 l vegetable broth
Baking paper

Method:

To make the "kletski":

Pour whipping cream evenly over the bread.

Ingredients:

1 lb green cabbage
1 carrot
0.5 can green peas (or frozen but boiled in salt water)
1 hardboiled egg
Salt and dill greens on taste
1 tbsp yogurt, sour cream or Mayo

Method:

Shred the cabbage, sprinkle with salt, and press with your hands until the cabbage gives off some juice.
Grate carrot and egg. Cut dill greens into small pieces.
Mix all ingredients with yogurt, Mayo, or sour cream, stir well, and serve.

Ingredients:

3 eggs
1 tbsp vegetable oil
Flour and salt – as necessary for thin dough
0.5 lb smoked sausage
1 English cucumber
3 garlic cloves
3 tbsp Mayonnaise
Dill and Italian Parsley greens on taste

Method:

Make thin dough from eggs, flour, 1 tbsp vegetable oil, salt, and cold water.
Bake crepes, and cut them into thin stripes 2” length.
Cut sausage and cucumber into thin stripes 2” length.

Ingredients:

1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion

Method: