Vegetables

Ingredients:

10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives

Method:

Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.

Ingredients:

0.75 lb fish fillet
2 tbsp flour
0.5 lb button champignons
3 tbsp butter
1 egg yolk
1 tsp lemon juice
3 tbsp white dry wine
3 tbsp whipping cream
1 tbsp green onion cuts
Salt, white and black pepper on taste

Method:

Mix flour, white and black grated peppers.
Wash and drain fillets, roll them in a flour mix.
Cut champignons into halves, sprinkle with salt and black pepper, and fry with 1 tbsp butter until they turn golden.

Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.

Ingredients:

1 lb green beans (French beans)
1 cup vinegar
½ lb celery stalks
1 pack dills (or 4 tbsp cut dills)
Garlic on taste
1 tbsp salt

Method:
Remove both ends, wash, and boil for 10 minutes in salt water (note: do not overcook, beans have to keep their shape, but they have t to be soft).
Drain beans.
Make brine from thinly cut celery, dills, grated garlic, and vinegar.
Pour the brine over the beans, mix well, cover the lid, and keep in a refrigerator for 2 days.

Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise

Method:

Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Ingredients for 4:

2 chicken breasts
2 medium tomatoes
1 tbsp tomato paste
0.5 lb butter (or butter spread)
3 garlic cloves
1 pack Italian parsley
2 cups flour
2 – 3 eggs
1 cup breadcrumbs
Salt and pepper on taste

Method:

Tenderize fillets.
Blend butter, peeled tomatoes, garlic, and greens until puree consistency.
Place the fillet on a table, sprinkle with salt, pepper, cover with the butter mix, with a spatula, then roll tightly.

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.

Ingredients for 4:

¾ lb salmon (or rainbow trout, or steelhead) fillets
0.5 lb (250 g) heavy whipping cream
4 eggs
1 medium tomato
Salt, pepper, paprika on taste
2 tbsp butter
½ cup bread crumbs

Method:

Bring 2 cups water to boil, add salt and pepper, put in fish fillets, and continue boiling for about 10 minutes. Cool.
Peel the tomato, and deseed.
Whip eggs; add salt, pepper, and paprika.
Add whipping cream to eggs, whip for 5 minutes.

Note:
"Kasha" in Russian means a meal from any grains.

Ingredients:

1 cup buckwheat
1 cup rice
1 cup pearl
1 cup millet
2 medium shallot onions
2 medium carrots
0.5 – 1 lb mushrooms
2 tbsp vegetable oil

Note:
You can have less grains, but maintain the respective proportions.

Method:

Cut onions and mushrooms into small cubes, grate carrots.

Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.