Salads

Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks

Method:

Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.

Ingredients:

1 part grated carrots
1 part grated cheese
1 part croutons
(parts by volume)
2 pressed garlic cloves
2 tbsp grated walnuts
Mayonnaise, or sour cream, or olive oil, or some other dressing

Method:

Mix all ingredients well, and serve.

Ingredients:

1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste

Method:

Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Ingredients:

2 lb cauliflower
2 medium carrots
1 sweet red pepper
1 green pepper
2 tsp sugar
1 tsp salt
Pinch of coriander, grated black and red peppers, and citric acid
1 pack dill

Method:

Peel, wash cauliflower, then cut into medium flowers. Then, boil in salt water for 3 minutes, and drain.
Peel, wash, and grate carrots.
Wash red and green peppers, remove seeds, and cut into short thin stripes.
Cut dills thinly.
Mix together all the vegetables.

Ingredients:

5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

Ingredients:

1 large boneless, skinless chicken breast
1/3 lb grated cheese on your taste
5 oz (~100g) celery root
1/3 lb boiled champignons (canned, if possible)
7-8 tbsp Mayonnaise
Capers on taste

Method:

Boil breast until readiness, then cool, and cut into small pieces.
Cut champignons into quarters.
Grate celery root on a medium grater.
Mix chicken, grated cheese, grated celery root, and mushrooms together, pour Mayonnaise over them, and stir well.

Ingredients for 4:

1 lb carrots
2 oz (about 50 g) raisins
3 tbsp Mayonnaise

Method:

Wash and peel carrots.
Grate it on a large grater.
Put raisins in a cup, and pour boiling water over it.
Let sit for 2-3 minutes, and drain.
Mix carrots and raisins, and place in a refrigerator for 2-3 hours.
Then, mix with Mayo, and serve.

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste

Method:

Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.

Ingredients:

3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)

Method:

Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.

Note: This salad is good to feed a large family, and very easy to make.

Ingredients for 4:

1 lb any Bologna
1 lb tomatoes
1 lb English cucumber
1/3 cup mayonnaise
Salt on taste

Method:

Cut Bologna into medium cubes, put in a large deep enameled or glass dish.
Cut tomatoes and cucumbers as you like, put in the dish.
Add mayonnaise and salt, mix well.