Vegetables

Splash of Color Salad

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.

Potato Salad – 3

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.

Tomatoes Stuffed with Chicken and Potatoes

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.

Potato – Tvorog Pampushki

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.

Fish "a la Greece"

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.

Fish "a la France"

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).

Fish "a la Greece"

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.

Cold Soup a la Bulgaria

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.

Gazpacho - Spanish Cold Summer Soup

Ingredients:

4-6 juicy tomatoes
1 onion
3-5 garlic cloves
1 sweet red pepper
0.5 l (1/8 gallon) cold water
Salt and spices on taste
Croutons on taste
1 lemon
0.5 cup olive oil

Method:

Grate all ingredients (except for croutons and water), and blend them together with the oil.
Press the lemon juice, blend.
Add water if the soup looks too thick, blend.
Serve with croutons.

Classic Okroschka – Cold Summer Soup

Ingredients:

½ gallon (2 l) kvass
1 lb sour cream
2/3 lb (300 g) bologna
2 medium cucumbers (or 1 English cucumber)
1 bunch red radish
3 hardboiled eggs
2 tbsp ground horseradish
5 dill stalks
1 bunch green onions
3 – 4 potatoes (optional)
Salt on taste

Method:

Boil potatoes until they’re ready.
Cool and peel the potatoes, and cut into small cubes.

Peel the eggs, and cut into small cubes.
Cut the bologna into small cubes.

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