Vegetables

This Russian dish came from Poland.

Ingredients:

2 lb cabbage
1-2 lb sour cabbage
1 lb boneless pork
½ lb veal
½ lb smoked sausage
2 tbsp margarine
2 bay leaves
3 tbsp dried porcini
1 large shallot onion
2 tbsp prune preserves
½ cup Madeira vine

Method:

Ingredients:

1 lb peeled potatoes
3 eggs
1 peeled shallot onion
1 medium peeled carrot
3 tsp vegetable oil
½ lb mushrooms
½ lb ground pork, or ground beef, or mix of ground pork and ground beef
Breadcrumbs

Method:

Boil potatoes until ready, then drain and grate.
Cool until it is warm, add eggs, and blend.
Fry ground carrots and onions until carrots are mild.
Fry ground meat until the color changes, mixing thoroughly.

Ingredients:

Whole pike more than 4 lb weight
1 carrot
2-3 tbsp pork fat
1 large shallot onion
2 egg yolks
Salt, pepper, dried dill greens
A pinch of grated nutmeg
1 lb white bread
1 lb whipping cream
1 tbsp butter
2 tbsp mayonnaise

For broth:
Celery root, dill, bay leaves, washed onion shells

Method:

It is a famous dish, but it requires a lot of work, more than stuffed chicken.

Ingredients:

4 lb zucchini
3 eggs
1 cup pancake flour
0.5 tsp baking soda
Garlic, salt, pepper on taste
0.5 bunch Italian parsley
0.5 bunch dill
0.5 lb mayonnaise

Method:

Peel and grate zucchini and garlic, add flour, salt, pepper, and baking soda, and make dough.
Cook like usual blinis (look at blinis recipe). Cut dill and parsley.
Put the first blin on a flat plate, smear with mayonnaise, and sprinkle with greens, and then cover with a next blin.

Okroshka is an extremely popular cold soup for hot summer days.
Its base is "kvass" – a national Russian non-alcoholic drink.
Every housewife has her own recipe of kvass, and there are some patented kvass recipes.

Ingredients:

0.5 lb boiled beef, or 0.5 lb boiled veal, or 0.5 lb ham
0.5 lb boiled and peeled potatoes
1.5 l kvass (about 0.5 G)
2 hard-boiled eggs
1 tsp mustard (optional)
1 tsp sugar
2 medium cucumbers
1 bunch green onion
1 bunch dill
Horseradish, salt on taste

The father of famous gourmet count Stroganoff (did you try beef a la Stroganoff?) was a Russian ambassador in several countries including Portugal, and a famous gourmet too. He collected recipes in countries he worked from, and returning to Russia, he studied chief cook, as they represented these new dishes as an evaluation of nobilities. Finding and trying out new gourmet recipes was one of the nobilities' leisure in 17th - 19th centuries.
One of the main ingredients of Portugal cuisine was a salt cod "backalau", and 365 recipes of its production exist.

Ingredients for 1:

0.5 lb fish fillet
0.5 lb small young potatoes
1 tbsp white wine
1 tbsp fish broth
1 tbsp butter
1 tbsp lemon juice
Parsley green, salt on your taste

Method:

Boil fish fillet in salt water for 10 minutes.
Boil potatoes until ready.
Place the fish and potatoes on a serving plate.
Melt 0.5 tbsp butter, add parsley greens, lemon juice, white wine, fish broth, and mix well.

Ingredients for 4:

1 lb young zucchini
1 cup grated cheese (any)
1 garlic clove
4 tbsp Italian parsley greens
2 tbsp olive oil
Salad leaves to cover serving dish (or for every portion)
Black pepper on taste
4 dried rye bread slices

Method:

Wash and dry zucchini, slice into medium rings.
Cook them with olive oil for 2 minutes per side, and then pour grated cheese, grated garlic, cut parsley greens, and ground black pepper over each zucchini slice.

Ingredients for 4 servings:

0.5 lb small (button) mushrooms
2 tbsp olive oil
0.5 cup white wine
1 tbsp cut coriander greens
1.5 tbsp tomato paste
1 tsp potato starch
2 tbsp water
1 tbsp capers
Salt, pepper, lemon juice on taste

Method:

Mix water, vine, oil, tomato paste, and coriander in a small sauce pan.
Bring mix to boil.
Add mushrooms, and boil for 7 – 10 minutes.
Take mushrooms out the saucepan; put them on a serving dish.

Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.