Vegetables

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.

For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.

Ingredients for 4:

½ lb cold boiled veal or beef, or beef tongue
1/2 lb boiled champignons
2 medium picled cucumbers
Green salad
1 carrot
2 potatoes
Mayonnaise, salt, pepper, other species on taste.

Method:

Cut meat into short strips, boiled champignons into small cuts.
Boil potato and carrots separately, cool.
Peel and cut into small cubes, cut cucumbers into very small cubes.

Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.

Ingredients for 8:

3 cups wheat flour
1 cup water
6 tbsp vegetable oil
1 lb cabbage
½ lb mushrooms
1 onion
Salt on taste

Method:

Clean and wash mushrooms and boil until ready (10-15 minutes), then dry and cut into small cubes.
Slice cabbage thinly into short thin stripes, fry for 15 minutes on a pre-heated skillet with 3 tbsp oil, stirring thoroughly. Cut onions into small cubes, fry with 2 tbsp oil.
Mix cabbage, onions, salt, and set aside.

Ingredients for 4:

3/4 lb trimmed thin asparagus
4 slices boiled ham
1 cup grated cheese
1 1/4 light cream
1 cup chicken broth
1 tbsp butter
1/4 tsp ground nutmeg
1 lemon
1 tsp sugar
salt and peper on taste

Method:

Bring to boil 2 cups water, add salt, sugar, and lemin juice, put asparagus, and cook for 15 minutes, ot until asparagus is tender but still firm.
Mix in small saucepan chicken broth and cream and cook until reduced by half.

Ingredients:

1/2 lb sweet red pepper
1/2 lb tomatoes
1/3 lb onions
1/3 lb cucumbers
1/3 lb breadcrumbs
1/3 lb yogurt or sour cream
Salt and pepper on taste

Method:

Cut off pepper seeds.
Cut pepper into long thin stripes.
Cut tomatoes and cucumbers into medium-size pieces.
Cut onions into small cubes.
Cook breadcrumbs on a skillet until a nice aroma arises.
Mix vegetables and breadcrumbs, add salt (and, optionally, black pepper).

Ingredients:

2 lb beef (no bones)
2 lb potato
5 tbsp oil
1 large onion
1 large sweet pepper
½ lb tomatoes
1 tbsp wheat floor
1 tbsp red pepper
½ tsp marjoram
½ tsp black pepper
½ tsp salt

Method:

Ingredients:

1 can any fish in own juice or in oil
3 hard-boiled eggs
2 large onions
1 tbsp vegetable oil
1 tsp sugar
3 tbsp mayonnaise
Crushed black pepper on taste

Method:

Take egg yolks and crush them.
Shred egg whites.
Add oil in a large skillet, heat and add thin onion rings to the skillet, pour sugar over it and fry until the onion rings are golden. Cool the onions.

One of the huge advantages of this dish is that it’s fast to cook, and is cheap and flavorful, and this allows a lot of variations. This is a traditional fleet dish, and also favorite dish of tired college students and tired wives.

Ingredients for 4:

1 pack of ground beef or ground pork (possible, use canned meat instead of this)
1 pack of any pasta (traditionally, in Russia this is macaroni)
1 large shallot onion
Salt, black pepper, other spices, – on taste


Method: