Vegetables

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:

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 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 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 for 4:

1 lb mushrooms
4 tbsp vegetable oil
1 large onion
2 cups milk or whipping cream, or sour cream
1 cup ground cheese
Salt and spices on taste

Method:

Slice mushrooms, and boil or cook them for about 10 minutes with medium-low heating.
Drain mushrooms (you can make mushroom soup using this broth).
Peel the onion, cut it into thin stripes, and cook with the vegetable oil for about 10-12 minutes until it turns golden colored, stirring thoroughly.

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:

1 brined herring fillet
2 boiled medium carrots
1 Philadelphia cream cheese (or other cream cheese)
1 stick butter (about 100 g)

Method:

Remove fish skin and bones.
Grate all ingredients, and then mix well.
Whip for 5 minutes.

Note:
This is very traditional spread for sandwiches.
You can make this spread with any salt, brined, or smoked salmon fillets.

Ingredients for 2:

2 large or 4 medium kohlrabies
1 boiled chicken breast
1 medium carrot, boiled and shredded
0.5 cup string beans, boiled and cut into small pieces
0.5 cup grated cheese
0.5 cup whipping cream
2 cups chicken broth
1 tbsp vegetable oil
1-2 tbsp margarine or butter
Salt and ground pepper on taste

Method:

Cut chicken breast into small cubes, and cook with vegetable oil for 2-3 minutes on medium heating.

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: