Eggs

Ingredients for 1:

1 chicken breast, 2 halves
1 egg
3-4 tbsp breadcrumbs

For marinade:

3 tbsp vegetable oil
2 tbsp dill greens
2 tbsp parsley greens
1 large onion, cut into small pieces
Ground black pepper and nutmeg on taste
Juice from 2 parts orange or grapefruit
1 pressed garlic clove

Method:

Make a marinade: mix vegetable oil, spices, and the juice from 2 parts of orange or grapefruit.

Ingredients:

• 4-6 potatoes
• 1 cup dried porcini mushrooms
• 1-2 onions
• 2 eggs
• 0.5 cup vegetable oil
• 1 tbsp butter or margarine
• Salt, dill, and pepper on taste
• 1 cup cabbage cut into angel hairs (optional)

Method:

Soak mushrooms with 1 cup cold water for about 2 hours.

Ingredients per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste

Method:

Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.

Ingredients for 4:

5 cups not sweet rye kvass
½ lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion

Method:

Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)

Method:

Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.

Ingredients:

2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste

Method:

Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.

Ingredients:

1.5 cup flour
1.5 tsp baking powder
4 egg whites
0.75 cup milk
0.5 cup sugar
1 tbsp lemon juice

For cream:
1 lemon
4 egg yolks
0.5 cup sugar
About 1 lb 30% fat sour cream or whipping cream

Method:

Mix flour and baking powder, add milk, and make dough.
Whip egg whites with sugar and lemon juice to a mild peak consistency.
Add half of the whipped whites to the dough, and blend well.

Ingredients:

1 cup cooked rice
1 can sprats
1 can corn
4 hardboiled eggs
2 medium onions
½ cup peeled walnuts
2 tbsp honey
2 tbsp lemon juice
2 tbsp Mayo
1 cup grated cheese
Greens on taste
1 tbsp margarine

Method:

Grease an oven-safe dish with margarine; put a layer of cooked rice on the bottom. Then add a layers of sprats, corn, cut into rings eggs, rings of onions, and walnuts.

Ingredients for 2:

1.5 – 2 lb fish fillets
1 lb potatoes
1 cup flour
4 tbsp vegetable oil

For sauce:

2 hardboiled egg yolks
2/3 cup milk, or sour cream, or whipping cream, or mix of milk products
1 medium onion
Dill, Italian parsley, basilica, bay leaves, ground black pepper, any fish spices on taste

Method: