Vegetables

Ingredients:

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens

Method:

Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.

Ingredients:

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil

Method:

Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.

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:

1 lb vegetables (boiled in milk pumpkin, carrot, any cabbage, fresh or boiled potatoes)
2 eggs
½ cup buttermilk
1 tsp sugar (or more, for sweet pancakes)
1 tsp salt
Flour, to get thick sour cream dough’s consistency
Pinch of baking soda
4-5 tbsp vegetable oil

Method:

Make vegetable puree, or grate fresh vegetables.
Add eggs, salt, sugar, soda, and buttermilk, mix well.
Add flour, and make dough with a thick sour cream consistency.

Ingredients:

0.5 cup dried mushrooms
1 cup pearl
6 medium potatoes
2 shallot onions
2 medium carrots
6 garlic cloves
3 tbsp vegetable oil
3 bay leaves
Dill on taste

Method:

Soak pearl in 3 cups water for 1 hour, then bring to boil, and boil for about 40 minutes, or until it is ready.
Grate mushrooms, put them in a microwave-safe dish, add 2 cups water, and cook for 10 minutes. Or, you can boil them on a top-oven for 40 minutes.

The name was given because this layered salad, after decorating, looks like an ancient "boyarin" cup. "Boyarin" means a most powerful duke or other highest noble, who decided, together with the Russian Tsar, most important political and economical tasks.
Traditionally, they sat in the a "Duma", the place where they congregated at and discoursed with the Tsar.

Ingredients for 4:

2 lb potatoes
1 lb boiled beef or chicken fillet
2-3 large shallot onions
1 can (about 1 ½ lb) salt mushrooms
5 hard-boiled eggs

Ingredients:

1 lb boneless beef
2-3 cups meat broth
1 garlic clove
2 shallot onions
2 medium pickled cucumbers
2 tbsp tomato-paste
0.25 cup wine
2-3 tbsp vegetable oil
Salt, pepper, some Italian parsley stalks

Method:

Cut beef into medium cubes, peel and cut onions into small cubes.
Fry in a skillet with vegetable oil. Put the meat in a medium saucepan, add tomato-paste.
Peel cucumbers, cut them into small cubes, and put in the saucepan.

Ingredients:

6 medium potatoes
4 medium brined, pickled or salted cucumbers
2 hard-boiled eggs
1 medium radish (about 0.75 lb), or daikon
4 tbsp mayonnaise
Greens and grated black pepper on taste

Method:

Boil potatoes until readiness, cool, peel, and cut into medium cubes.
Peel and grate eggs.
Remove seeds from the cucumbers, drain a little, and cut into slices.
Peel and cut the radish into thin slices.
Mix all ingredients, add mayo and pepper, and stir well.

Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.

Ingredients:

1 can cod liver
1 English cucumber
3 medium tomatoes
1 Peking cabbage
½ shallot onion
2 dill stalks
Lemon juice, pepper, (optional) vegetable oil on taste

Method:

Drain oil from the can with cod liver, put cod liver in a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, cut dills.