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Ingredients for 4:

1 English cucumber
4 hard-boiled eggs
1 bunch green onions
4 tbsp sour cream
Salt on taste

Method:

Cut cucumber into thin 1/4 –circle pieces.
Clean and grate eggs.
Cut green onions.
Mix all ingredients together.
Serve immediately.

Ingredients:

2.5 lb trout
0.25 lb butter
2 eggs
0.25lb lemon
Salt and pepper on taste
For sauce:
0.5 lb pomegranate juice
1 garlic glove
Tarragon, coriander, and parsley on taste

Method:

Clean fish, remove skeleton (do not breake skin, if possible).
Hard boil eggs, cool, clean, and cut into small cubes.
Cut lemon into small cubes. Cut tarragon.
Mix lemon, eggs, tarragon, salt, and pepper.
Stuff the trout with this mix.

Ingredients for 4:

1 cup milk
1/3 lb rice
Salt
Vanilla
2 eggs
1 tbsp sugar
1 tbsp lemon juice
2 tbsp sugar powder
1 tbsp butter (or margarine)
1.25 lb apples

Method:

Bring milk to boil after adding salt.
Add rice to boiling milk, and boil for ½ hour on low heat.
Cool the ready rice.
Mix egg yolk, sugar and vanilla, and add to rice.
Whip the egg white, then it add to rice, and mix well.

Ingredients:

1 lb fish fillets
1 large shallot onion
0.25 lb dry white bread, soaked in milk
0.5 stick (25 g) of pork fat (or butter)
1 egg
Ground black pepper and salt on taste
Pinch of dry basilica
4 tbsp milk (or whipped cream)
1 tbsp vegetable oil

Method:

Peel and cut onions into small pieces. Fry with vegetable oil, until gold color.
Grind fillets, soaked bread, fried onions, and pork fat or butter.

Ingredients for 3:

0.75 lb non-fat pork
1 large shallot onion
1-2 oz cheese
4 tbsp mayonnaise
1 tbsp vegetable oil

Method:

Peel onions and cut into short thin strips.
Add vegetable oil to a skillet, heat to medium, put onions on the skillet, and cook until the onions are transparent.
Cut pork into julienne cut (cuts with sizes as a match).
Cover skillet with a lid. Turn heat to low. Cook until the meat is ready (for 10-12 minutes).

Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.

Ingredients:

1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
½ dry French bread
¼ lb butter
Salt on taste
For sauce "Horseradish":
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste

Method:

Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.

Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Ingredients:

1 cup rice
1 tsp butter
½ lb boiled chicken breast
1 apple
1 tomato
3 tbsp sour cream
½ tsp lemon juice
Parsley
Salt on taste

Method:

Wash and dry the rice.
Boil salt water, add rice, and boil until ready with medium-low heating.
Cool.
Cut ready chicken breast into small cubes.
Peel apple and cut it into small cubes.
Cut tomato (with or without skin) into small cubes.
Mix rice, chicken, apple, and tomato.

Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.