Salads

Ingredients:

1 chicken breast
3 carrots
1 shallot onion
2 garlic cloves
2 tbsp vegetable oil
Mayonnaise on taste

Method:


Boil chicken breast until readiness, drain, and cool.
Grate carrots, and fry with 1 tbsp vegetable oil for about 4-5 minutes with medium heating.
Cut onions into small cubes, and fry on another skillet with 1 tbsp vegetable oil for about 2-3 minutes.
Cut chicken into small cubes, and mix with warm fried carrots and fried onions.

Ingredients:

1 lb eggplants
½ lb tomatoes
Salt on taste
Vegetable oil

For walnut sauce:
2 tbsp crushed walnuts
1 garlic clove
Salt, pepper, basil

Method:

Peel eggplants, cut into 4 or 8 parts, place on a baking sheet greased with oil.
Pre-heat an oven to 400°F.
Wash eggplants with oil, and sprinkle with salt.
Bake for about 30 minutes.
Let cool.

Ingredients:

2 medium fish fillets
3 medium boiled potatoes
2 medium beets
1 tbsp lemon juice
3 tbsp crabmeat cuts
Greens, mustard, mayonnaise, salt, pepper

Method:

Thinly slice fish fillets.
Sprinkle with salt, pepper, and lemon juice.
Grease a wide saucepan with butter.
Put slices in the saucepan, cover pan with a lid, and cook until ready on medium heating (12-15 minutes). Cool.
Peel and cut potatoes and beets into small cubes.

Ingredients for 4:

2 salt herring fillets
½ lb cold boiled beef
4 cold boiled potatoes
½ lb pickled beets
2 medium pickled cucumbers
1 large shallot onion
1 hard-boiled egg
½ cup whipped cream
Apple puree on taste
Fresh-ground black pepper on taste

Method:

Soak fillets in water, tea, or milk for 12 hours, then dry and cut into small cubes.
Cut beets, peeled potatoes, onions, cucumber, beef, and peeled egg into small cubes.

Ingredients for 4:

1 pack of any pasta
2 tbsp olive oil
2 medium carrots
1 small cauliflower
1 bunch green onion
½ lb ham
2 salt herrings fillets

For dressing:
1 tbsp sugar
1 tbsp mustard
3 tbsp olive oil
3 tbsp vinegar
3 tbsp whipped cream
½ tsp crushed black pepper

Method:

Boil pasta until ready, dry, and mix thoroughly with olive oil.
Peel carrots. Boil them until half-ready (for about 8 minutes).

Ingredients for 2:

3 eggs
1 large shallot onion
0.5 lb beef
2 tbsp vegetable oil
½ tsp salt
Pepper, mayonnaise on taste

Method:

Whip 3 eggs with 1/3 tsp salt.
Cook thin crepes from whipped eggs on a preheated skillet.
Roll them tightly and set them aside.
Make a julienne cut of beef, fry it for 3-4 minutes on a pre-heated skillet with vegetable oil, stirring occasionally.
Peel and cut onions into half-rings, fry them on a pre-heated skillet until gold color.

Ingredients for 4:

8 rye bread slices
4 herring fillets
2-3 eggs
1 shallot onion
½ tsp vinegar (or more, if you like)
½ tsp mustard (or more, if you like)
1 tsp sugar (or more, if you like)
Butter or spread to grease the bread
2 tsp parsley greens

Method:

Cut salt herring fillets into cubes.
Peel shallot onions and cut into cubes.
Fry onions with vegetable oil for 1-2 minutes (it should not change color).
Add wine vinegar to eggs, and whip them.

Ingredients for 4:

2 large red onions
2 green apples
3 hard-boiled eggs
2 tbsp grated cheese (on your choice)

Method:

Peel onions, slice into very thin rings. If onions are bitter, you can put in a colander and pour with boiling water. Peel and grate apples.
Peel and grate eggs.

Ingredients for 4:

1,25 lb boiled beef
1 carrot
1 shallot onion
1 radish (daikon or black radish)
2 tbsp vegetable oil
Mayonnaise on taste

Method:
Peel and grate carrot and onion, and fry with oil for until gold color.
Peel and grate radish.
Cut the meat into small cubes.
Mix all ingredients, and then add mayo and mix all together.

Note:
Klyazma is a river in Central Russia.

Ingredients:

1 cabbage head
5 carrots
3 garlic cloves
1 tbsp salt
Greens on taste

Method: