Ingredients:

1 sweet red pepper
1 yellow pepper
1 medium cucumber (or ½ English cucumber)
1 celery stalk
1 medium carrot
7 red radishes
3 Dill stalks
3 tbsp sour cream or whipping cream
Curry and oregano spices on taste (optional)
Horseradish or wasabi on taste (optional)

Method:

Wash the vegetables, peel if necessary, and cut into medium cubes (or grate them on a large grater).

Mix well.

Blend the sour cream with the spices.

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 large tomatoes

2 large potatoes, boiled or baked

½ lb mushrooms

½ cup walnuts

1 cup sour cream

2 tbsp black olives

3 garlic cloves

Salt and pepper on taste

Greens for decorations

2 tbsp vegetable oil for stir-frying of mushrooms

Method:

Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.

Let to cool.

Other name: Tsar’s Varenye

Ingredients:

2 lb fresh gooseberries
4 large oranges
2 lb sugar

Method:

Wash the oranges, remove their ends and seeds (do not peel!).

Remove the gooseberries ends, and wash and drain.

Grate gooseberries? And place in a glass or enameled saucepan.

Grate oranges, and mix with sugar and with gooseberries.

Bring to boil with small heating, and boil for about 10 minutes, stirring some times.

Ingredients:

1 lb potatoes
1 lb tvorog
1 cup vegetable oil
3 tbsp butter
0.5 lb sour cream
1 egg
2 cup bread crumbs
Salt and greens on taste

Method:

Note:

You can substitute the Tvorog with small-curd farmer cheese, or Ricotta.

Cut greens into small pieces.

Boil potatoes until readiness, then make puree with potatoes and butter.

Whip together potato puree, tvorog, egg, and greens.

Ingredients for 2:

4 pieces fish fillets (total weight about 1.5 lb)
4 large onions
4 large carrots
½ cup vegetable oil
½ cup tomato paste (you can put more, or less, on your taste)
Salt, sugar, ground pepper on taste

Method:

Cut onions into half-rings.

Pre-heat vegetable oil in a thick-bottom sauce-pan, put the onions in the sauce-pan, and simmer with low heating until the onions turn gold colored.

Ingredients:

1 large fish (2-3 lb)
3 large onions
2 large tomatoes
1 cup dry white wine
¾ cup vegetable oil
Spices for fish on your taste
1 lemon
Salt and pepper on taste

Method:

Peel the fish, remove innards and fins.

Cover a baking sheet with foil.
Slice the lemon into thin pieces, and place 3-5 pieces on the sheet.

Cut the onions and tomatoes into thin slices.

Pre-heat an oven to 360-380 F (182-193 C).

Ingredients for 2:

4 pieces fish fillets (total weight about 1.5 lb)
4 large onions
4 large carrots
½ cup vegetable oil
½ cup tomato paste (you can put more, or less, on your taste)
Salt, sugar, ground pepper on taste

Method:

Cut onions into half-rings.

Pre-heat vegetable oil in a thick-bottom sauce-pan, put the onions in the sauce-pan, and simmer with low heating until the onions turn gold colored.

Ingredients:

4 fish fillets pieces
1 tbsp lemon juice
1 egg
1 tbsp Mayonnaise
1 cup ground hard cheese (ground to crumbs)
1 cup all-purpose flour
1 cup bread crumbs
3 tbsp vegetable oil
Salt and ground black pepper on taste

Method:

Sprinkle fish fillets with lemon juice, salt, and pepper, and set aside.

Whip egg and Mayonnaise for 2 minutes.

Pour the ground cheese, flour, and bread crumbs into 3 separate flat dishes.

Ingredients:

¼ gallon kefir
1 large English cucumber
1 bunch radish
1 garlic clove
1 small bunch Dill
1 small bunch Parsley (optional)
2 large tomatoes and 1 sweet red pepper (optional)
Salt on taste
Pinch of ground peppers (red and black) (optional)

Method:

Press garlic, and stir it with salt until an even consistency is reached.
Place the garlic in a large enameled or glass sauce-pan, and pour kefir over the garlic,
Grate cucumber, or cut it thinly.