Ingredients:

• 50 g (1 ¾ oz) dried mushrooms
• ¼ gal water
• 1.25 lb buckwheat
• 2 large onions
• ¾ lb fresh mushrooms

Method:

Ingredients:

1 lb cauliflower
1 lb potatoes
0.5 lb turnip
0.5 lb string beans
0.5 lb carrots
1.5 cup milk (or almond milk, or soy milk)
3 tbsp margarine or butter
Salt on taste

Method:

Cut the cauliflower into small parts.

Peel the potatoes, turnip, and carrots, then wash, drain, and cut into medium cubes.

Mix all vegetables together, sprinkle with salt, and stir. Cut the margarine (or butter) into cubes.

Ingredients:

1 squash
6 potatoes
4 tbsp flour
1 onion
5 tbsp vegetable oil
Salt and pepper on taste
1 egg – optional

Method:

Wash the squash and potatoes, then peel, and wash once more.

Peel the onion, and grind it, or cut into small cubes.

Grind the potatoes and squash together, mix all of the ingredients but the vegetable oil.

Ingredients:

1 pack (1 lb) spaghetti
1 tsp vegetable oil
5 stalks parsley
2 onions
4 carrots
6 tbsp vegetable oil, or margarine
1 lemon juice
Salt on taste

Method:

Peel the onions, and cut into very small cubes.

Peel the carrots, and slice into thin slices, and then into very thin strips.

Wash the parsley, drain, and cut very thinly.

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:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.