Salads

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:

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:

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.

Ingredients for 8:

1 lb boiled potato
¼ lb any fish (boiled, baked, smoked, or from the can – any fish you have in your kitchen) with no bones
1 large salt cucumber
1 medium onion
2-3 tbsp vegetable oil
Black pepper and salt on taste

Method:

Peel potato, cut into small cubes.
Cut the fish, the cucumber and the peeled onions into small cubes.
Mix all the ingredients in a dish, add oil, and mix well once more.

Note:

Ingredients:

1/2 garlic head
1 cup walnuts (peeled)
1 lb home cheese
Salt
Parsley
Coriander

Method:

Cut every ingredient into very small pieces.
Blend them together. Serve with any green salad and fresh bread.

Ingredients for 2:

1 chicken breast without skin and bones
1 1/4 lb ready champignons (not salted, not pickled)
1 cup walnuts
Salt and mayonnaise on taste

Method:

Boil chicken breast until ready. Cool, then tear by hands (do not cut!) into thin stripes, and add to a dish.
Dry and slice champignons, and add them into the dish.
Add medium walnut pieces to the dish.
Add salt and mayonnaise (or a mix of mayonnaise and sour cream, 1:1), and mix well.

Ingredients:

1/10 lb dried porcini
1/2 lb beef liver
2 salt cucumbers
3 shallot onions
2 eggs
3/4 cup mayonnaise (or mix mayonnaise and sour cream)
3 tbsp vegetable oil
Pepper, greens, salt on taste.

Method:

Wash dried porcini 3 times. Then put them in a pan and soak it in cold water for 2 hours. Then boil them in the same water for 1-1.5 hours. Cool and slice.
Boil beef liver in another pan for 40 minutes. Cool and cut into small cubes.

Don’s Salad

This recipe is named not in a human’s, but in the great river’s name. For some hundred years, starting in the 13th century, the area around Don was a place where free people lived, who did not pay any taxes, and did not have any state duties except to defend Russia from attacks by people from the south.

This recipe with fish liver is very old. Before 1917, it contained fresh, boiled with greens and salt fish liver. Later, this was one of the most popular Soviet salads (the main problem was to get a can of “Cod liver in oil”). The recipe is one of the simplest, and very tasty. A person who lives in USA can get such cans in any European/Russian deli shops.
This recipe, like many Russian ones, allows variations in ratios of ingredients, and allows adding other ingredients.