Vegetables

Ingredients:

1 small bottle mayonnaise
3 eggs
100g cheese
3 apples
1 large white onion

Note:
Adjust the amount of mayonnaise covering each layer to your own taste.

Method:

Boil the eggs.

While the eggs boil, cut the onion into small pieces, put into a saucepan, and cover with boiling water for a little bit.

Drain the onion cubes, put onto a plate as a layer and dab with mayonnaise.

Ingredients:

500 g (1 1/8 lb) flour
0.5 L (1/8 gallon) warm water
1 cup vegetable oil
Salt and pepper on taste

Fillings of your choosing may be, but aren’t limited to:

1. Ground, boiled, or fried mushrooms with fried onions
2. Simmered sauerkraut with fried onions
3. Fried ground carrots with fried onions
(Fried onions are a necessity for this to be Lent Chebureck)

Method:

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:

2 lb sauerkraut
1 carrot
2 onions
1 cup dry mushrooms
1 parsley root (or some parsley greens stalks)
10 peppercorns
1 tbsp all-purpose flour
3-4 tbsp vegetable oil
Sugar and salt on taste

Method:

Soak the mushrooms for 2-3 hours.

Drain sauerkraut, cut into small cubes.

Peel carrots and onions, and cut into small cubes, or grate them.

Ingredients:

2 cup dry peas (or 2 lbs frozen ones)
3 medium carrots
1 large onion
2-3 tbsp tomato-puree
2-3 tbsp vegetable oil
Salt and pepper on taste
1 L (1/4 gallon) water or vegetable broth

Method:

Soak dry peas in warm water for 5-6 hours, or overnight.

Pour water or vegetable broth into a large sauce-pan, add the drained peas, and bring to boil.

Ingredients:

2 heads red cabbage
2 tbsp salt
20 peppercorns
3 - 4 bay leaves
3 garlic cloves
2 cup red wine vinegar

Method:

Cut every cabbage head into 4 parts, remove stem and upper leaves, and cut into thin pieces.

Sprinkle with salt, mix, and place in a deep glass or enameled dish.
Keep at room temperature for 2 days, stirring twice a day.

Ingredients:

4 medium potatoes
1 tbsp all-purpose flour
1 tsp potato starch (or corn starch)
Salt on taste
1 cup fried onions (optional)

Method:

Grate potatoes on a small grater, drain, and mix all ingredients.

Cook with a vegetable oil (1 tbsp for 4 draniki)for about 6-8 minutes.

Serve with any lent sauce (soy, tomato, shrimp, and so on).

Ingredients:

3 lb carrots
3 tbsp olive oil
3.5 oz (100 g) black olives cut in halves

Method:

Peel the carrots, and cut into medium cubes.

Pre-heat oil on a skillet with medium heating, put the carrots on the skillet, roll with hot oil, cover with a lid, and cook for about 20 minutes with low heating.

Then, add olives, salt, and pepper (optional), stir, and cook for 20 more minutes.

Check if there are enough spices, add if necessary, and serve.

Ingredients:

2 lbs black radish
2 cup sugar
2 cup honey
2 cups water
½ lb peeled walnuts
1 tsp ginger
Orange peels on taste

Method:

Peel the radish, then wash and grate.

Boil for about 10 minutes with ½ cup boiling water, then wash with cool water, and drain in a colander covered with fabrics.
The radish smell will go with the water.

Mix water, sugar, and honey; bring to boil.

Ingredients for 2:

¼ lb boiled, baked or canned tuna, or other sea fish
¼ lb hard cheese
¼ lb apple
2 tbsp Mayonnaise
1 tbsp orange juice
1 tsp mustard
1 tbsp whipping cream
1 tomato
1 cucumber
1 lemon
Green salad leaves, black olives, and greens for decoration

Method:

Cut the tuna and cheese into small cubes.

Cut the apples into thin strips, or grate.

Blend together Mayo, whipping cream, orange juice, and mustard.