Ingredients:

1 lb beef fillet
1 red sweet pepper
1 medium eggplant
2-3 shallot onions
2-3 tbsp wine vinegar
1 tbsp sugar powder
3 tbsp vegetable oil
Greens on taste

Method:

Boil the beef until ready, cool in a broth, then cut into thin stripes.
Peel and cut eggplant into quarter-rings slices, and cut the pepper into thin stripes.
Stir-fry the vegetables for 2-3 minutes, with 1 tbsp oil.
Peel the onions, and cut into half-rings.

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste

Method:

Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.

Ingredients:

1 part apples
1 part pears
1 part pineapples
1 part bananas
1 part seedless grapes
1 part oranges
1 part clementines
0.5 - 0.75 cup sour cream, or yogurt, or sour-cream-based cream
1 tsp sugar

Method:

Put washed, peeled, apples cut into medium-size pieces along with pears, clementines, bananas, oranges, and pineapples, and seedless grapes, in a deep enameled or glass dish.
Pour sour cream or a sour cream-based cream over them.

Ingredients:

1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste

Method:

Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.

Ingredients per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste

Method:

Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.

Ingredients for 4:

6 medium carrots
0.5 cup sour cream, or yogurt
2 tbsp honey
1 tbsp lemon juice

Method:

Grate peeled carrots.
Pour a honey, a sour cream, and a lemon juice in a dish with carrots, and stir well.
Serve immediately.

Ingredients for 4:

5 cups not sweet rye kvass
½ lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion

Method:

Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.

Ingredients for 4:

1 lb asparagus
½ cup ground walnuts
2 garlic cloves
Dill and parsley by 5 stalks
2 stalks coriander
Apple or raspberry vinegar and ground pepper on taste.

Method:

Cut every stalk asparagus into 3 parts.
Steam an asparagus for about 5-7 minutes, until ready.
Cut dill, coriander, and parsley into small pieces, press garlic, and mix together greens, garlic, and walnuts. Stir well, add vinegar, and stir more.

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)

Method:

Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.