Vegetables

Ingredients for 2:

½ lb rye flour
1 lb wheat flour
1 pack yeast
1 cup water
½ cup sour milk
2 tsp salt
3 tbsp olive oil (or other vegetable oil)
1 tsp caraway seeds
1 egg
1:1:1 parsley: dill: green onions (on your taste, traditionally – some pieces)

Method:

Mix flours, sour milk and yeast dissolved in warm water, knead the dough for 15-20 minutes, then cover the dish and set in a warm place for 1 hour.

Ingredients:
½ gallon broth or water
½ lb sorrel (or spinach, or spinach and sorrel 1:1)
2-3 potatoes
1 carrot (optional)
½ onion salt, pepper on taste
1 tbsp sour cream for every serving
½ of a hard-boiled egg per serving

Method:
Bring broth or water to boil.

Ingredients for 4:
1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):
¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Ingredients:

2 lb small unripe cucumbers
1 small garlic bulb
(optional) ½ hot pepper
5 tablespoon sea salt
(optional) 7-8 currant leaves
(optional) 7-8 cherry leaves
1 bunch of dill
1 ½ qt water

Method:

Wash cucumbers, and cut their ends.
Cut pepper and garlic to stripes.
To salt anything, use glass or glazed dish.
Divide all ingredients except water and salt by 3-5 parts (it depends on dish size).

Ingredients (10-12 pancakes):

1 lb potato, washed, peeled, and shredded
2 tablespoon all-purpose flour
½ teaspoon salt
(optional) 1-2 eggs

Method:

Mix all ingredients.
Preheat lightly greased skillet to medium heat.
Put mix on the skillet by table spoon or measure spoon.
Bake until lover side has light brown color, turn, and bake 2-2.5 minutes.
Serve with sour cream, vegetable salsa, or as a garnish for meat or fish.