Vegetables

Ingredients for 8:

1.5 lb lightly salted steelhead fillets
1 lb cheese ("Philadelphia" or another of that kind)
1 pack dill

For Cress-Salad Sauce:

350 g hard whipping cream (30% fat)
2 lb cress salad

For Saffron sauce:

1 lb hard whipping cream (30% fat)
1 g saffron

Method:

Cut steelhead fillets into small cubes, cut dills thinly, and blend them with cheese.

Ingredients:

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:
6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste

Method:

Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.

Ingredients:

0.25 lb dried Porcini mushrooms
0.5 lb beef (or pork) liver
1 large shallot onion
3 medium carrots
2 hardboiled eggs
2 sticks butter (100 g)
Mayonnaise and salt on taste

Method:

Boil dried mushrooms (for about 2 hours) and liver (for about 20 minutes) separately.
Cool them, and grate together.
Grate onions and carrots, and fry them with butter for about 10 minutes with low heating, stirring thoroughly.
Grate the eggs.

Ingredients:

1 part grated carrots
1 part grated cheese
1 part croutons
(parts by volume)
2 pressed garlic cloves
2 tbsp grated walnuts
Mayonnaise, or sour cream, or olive oil, or some other dressing

Method:

Mix all ingredients well, and serve.

Ingredients:

1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste

Method:

Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Ingredients:

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter

Method:

Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.

Ingredients:

2 lb cauliflower
2 medium carrots
1 sweet red pepper
1 green pepper
2 tsp sugar
1 tsp salt
Pinch of coriander, grated black and red peppers, and citric acid
1 pack dill

Method:

Peel, wash cauliflower, then cut into medium flowers. Then, boil in salt water for 3 minutes, and drain.
Peel, wash, and grate carrots.
Wash red and green peppers, remove seeds, and cut into short thin stripes.
Cut dills thinly.
Mix together all the vegetables.

Ingredients:

2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt

Method:

Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.

Ingredients:

5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.