Appetizers

Ingredients:

3 hardboiled eggs
6 crabmeat imitation pieces
6 oz cheese
8 tbsp sour cream or mayonnaise
6 white, wheat, or rye bread pieces
1 bunch greens
1 clove garlic (optional)

Method:

Grate cheese and egg whites on a medium grater, mix with the sour cream or Mayo, and add (optionally) grated garlic clove.
Divide this mix into 3 parts.
Add grated crabmeat imitation to first one, blend well.
Add grated egg yolk to the second one, blend well.

Ingredients:

2 lb pork
1 lb seedless dried black prunes
½ lb bacon
3 cups dry red wine
3 tbsp vegetable oil (to grease a baking sheet)
Salt, grated black pepper, other spices on taste

Method:

Slice pork into thin long slices.
Tenderize every slice, sprinkle with salt and pepper.
Cut prunes into very small cuts, mix with grated black pepper.
Put 1 tsp of prune-pepper mix on a slice, roll, then roll in bacon stripes, and pin with small wooden toothpicks.

Ingredients:

2 hardboiled eggs
¼ lb chicken liver
2 tsp butter
Salt on taste
2 tsp dill greens

Method:

Cut peeled eggs lengthwise.
Melt butter in a skillet, and fry chicken liver until ready (for about 5-7 minutes).
Let cool.
Grate egg yolks and chicken liver together, add dill green cuts, and mix well.
Shape a small ball from the mix to the size of the hollow in the egg whites,
Place balls in egg white halves.

Ingredients:

1 herring
1 large shallot onion

For brine:
4 cups water
1 tsp salt
2 tsp sugar
1 tbsp 30% vinegar

Method:

Take 2 herring fillets, and remove all bones and skins.
Cut every fillet into 2-4 stripes, and cut the every stripe into shorter 2 halves.
Peel and slice onions.
Put an onion slice on the edge of a fillet stripe, roll it tightly, and then clip it with a toothpick.

Ingredients for 35:

3 bacon stripes
1/3 lb butter
0.5 lb grated cheese
2 tbsp grated Parmesan
1 cup all-purpose flour
0.25 cup corn flour
2 tsp poppy seeds and 2 tbsp grated cheese for sprinkling.

Method:

Cut bacon into very small pieces, and fry on a skillet until it turns crunchy, then drain on a paper towels.
Whip butter, add all cheeses, continue whipping.
Add both flours by the tablespoons, continuing whip.
Add bacon, and whip all together well.

Ingredients:

1.5 lb boneless pork, thinly sliced
1 egg
4 tbsp breadcrumbs
3 tbsp melted pork fat
3 tbsp butter
For stuffing
0.5 lb mushrooms
2 shallot onions
¼ lb ham
3 tbsp sour cream, or mayonnaise, or thick milk sauce

Method:

Boil mushrooms with 2 tbsp water for about 15 minutes with medium heating.
Cool and slice into julienne cuts.
Cut ham into small cubes.

Ingredients for 4:

1 lb young zucchini
1 cup grated cheese (any)
1 garlic clove
4 tbsp Italian parsley greens
2 tbsp olive oil
Salad leaves to cover serving dish (or for every portion)
Black pepper on taste
4 dried rye bread slices

Method:

Wash and dry zucchini, slice into medium rings.
Cook them with olive oil for 2 minutes per side, and then pour grated cheese, grated garlic, cut parsley greens, and ground black pepper over each zucchini slice.

Ingredients for 2:

1 lb zucchini

For dough:

Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste

Method:

Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.

Ingredients:

3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
0.5 lemons
Garlic, parsley and dill on taste

Method:

This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.
It is because the final preparation step is to cool in a refrigerator for a few hours.

Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.