Vegetables

Ingredients for 1:

0.5 lb beef
1 tbsp margarine
2 tbsp sliced onions
1 tsp flour
1 egg
Salt on taste

Method:

Cut the meat into portions, if you prefer small steaks.
Tenderize the meat until it is less than 1” thick.
Fry the onions on small heating with margarine until the onions change color.
Sprinkle the meat with flour.
Fry the meat on a large heating with margarine for about 2-3 minutes per side.

Ingredients for 4:

5 carrots
0.5 lb green cabbage
3 garlic cloves
Grated cheese
Dressing (plain yogurt, or kefir, or sour cream, or mayonnaise, or their mix)
Pomegranate seeds on taste

Method:

Grate washed vegetables, put them in a salad bowl, add grated cheese, dressing and pomegranate seeds, mix well, and serve.

Ingredients:

6-7 blinis (or crepes, or very thin pan-size pancakes)
1.lb ground meat
0.25 lb ground onions
0.5 tsp salt
Pinch of black pepper
3 eggs
3 tbsp sour cream
1-2 garlic cloves (optional)

Method:

Fry ground meat, stirring thoroughly to create small mild ground meat chunks, for about 5 minutes, until meat is ready.
Add the eggs to the meat chunks and continue to stir fry until eggs are ready and well mixed with the meat.

Ingredients:

1.5 lb ground meat
1 thinly cut shallot onion
1 egg yolk
2 pieces of white bread
3 tbsp whipping cream
Salt, pepper, other spices on taste
For stuffing:
1 lb boiled vegetables mix
1 egg white
Ground cheese and salt on taste
2 tbsp vegetable oil

Method:

Soak white bread in whipping cream.
Add soaked bread, yolk, onions, and spices to the ground meat, and stir until an even consistency is reached.

Ingredients:

1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1 garlic
1/4 lb ham
0.5lb champignons
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens

Method:

Ingredients:

Ingredients:

1 can sprats
1 small lemon
3 medium boiled potatoes
2 hardboiled eggs
¼ lb grated cheese
Mayonnaise on taste

Method:

Cut sprats into small pieces using a fork, place in a salad bowl.
Cut lemon into small, thin parts, and place them over the sprats’ layer.
Cover with a very thin mayonnaise layer.
Peel potatoes, and grate them, then place them over the Mayo.
Cover the potatoes with a very thin layer of mayonnaise.

Ingredients:

0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts
Mayonnaise

Method:

Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.

Note:

You can keep this salad for a few hours in a refrigerator.

Ingredients:

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste

Method:

Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

Ingredients:

2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion

Method:

Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.