Grains

Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.

Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.

Ingredients:

1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
½ dry French bread
¼ lb butter
Salt on taste
For sauce "Horseradish":
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste

Method:

Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.

Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.

Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.

Ingredients for 4:

4 servings simple yeast blinis
¼ lb sugar
2/3 stick (75 g) butter or margarine
2 lb "Golden Delicious" apples, or other sweet apples
2 tbsp apple wine

Method:

Peel, clean, and cut apples.
Melt butter or margarine in a medium-heated deep skillet.
Add apples to skillet and sugar, mix, then cover with lid, and let simmer for 10 minutes.
After that, remove lid, and let simmer for 10 minutes more.
Add apple wine, and mix well.
Turn heating off.

Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar

Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.

Ingredients:

1/3 lb buckwheat
2 cups water
1 large shallot onion
2-3 fresh or frozen porcini mushrooms
1 egg
½ tsp salt (optional)
1 tbsp vegetable oil

Method:

Whip egg. Mix egg and buckwheat thoroughly.
Place the mix on a heated skillet and cook, stirring thoroughly.
After 3 minutes, or when the cereals dry, put it in boiling salted water.
Boil with low heating for 15 minutes, or until the water is absorbed by the cereals.
Let sit for 15 minutes.

Ingredients:

2 cups pearl barley
2 large carrots
¼ lb pork fat (or 5 bacon stripes)
½ lb mushrooms

Method:

Wash pearl barley, put in a large saucepan, then add 6 cups of water.
Bring to boil, and boil for 15 minutes.
Cut pork fat into small cubes, fry on a skillet under lid until cuts will transparent.
Grate peeled carrots, and add them to the skillet.
Simmer mushrooms separately for 15 minutes with a few drops of melted fat.