Meat

Ingredients for 2:

4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste

Method:

Tenderize the fillets.

Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.

Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.

Ingredients:

2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste

Cheese sauce:

3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)

Ingredients:

1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste

Method:

The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Ingredients for 4:

4 (or 8, or 12) eggs
1 l broth
Gelatin pack
Fillings on your taste (descriptions are below)

Method:

Wash the eggs thoroughly, and drain.

Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.

Place every shell into usual container for eggs.

Ingredients:

1 lb beef or pork liver
1 large English cucumber
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
1 egg
.25 gallon milk
Salt on taste
1 cup flour
1 cup bread crumbs

Method:

Defrost liver, remove all the membranes, and cut before or after defrosting into same-size squares with about 1 inch sides.

Put them in milk, and soak for 30 minutes.

Drain.

Mix mayo, ketchup, mustard, egg, and salt.

Ingredients for 4:

0.5 lb boiled meat
0.5 lb mushrooms (champignons or other)
1 medium onion
1 tbsp lemon juice
1 tsp mustard
Salt and pepper on taste

Method:

Cut the mushrooms into thin slices, and simmer with 1 tbsp water on low heating until they’re ready, or for about 15 minutes.

Cut the meat into medium cubes.

Cut the sweet onions into small cubes.

Mix all ingredients. Let sit for 1-2 hours in a refrigerator.

Ingredients:

2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
2-3 peppercorns
1 lb sour cream
Salt, ground black pepper on taste

Method:

Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.

Remove foam, then add salt, and boil for about 25 minutes.

Ingredients:

0.4 gallon cold water
½ lb steelhead fillet
2 medium onions
4 medium potatoes
2 garlic cloves
2 tbsp olive oil
1 tbsp butter
2.5 oz (70 g) whipping cream
Ground peppers mix
1 tsp sea salt

Method:

Pour water in a saucepan, put the fish in the cold water, and bring to boil.
Boil for about 25 minutes on medium heating.
Note: don’t forget to de-foam!
Then, add salt.