Meat

Ingredients:

0.5 lb buckwheat
0.5 lb ground meat
3 tbsp vegetable oil
3 onions
Salt, ground black pepper (optional), dried celery (optional) on taste

Method:

Boil buckwheat in water (or milk), 1 part buckwheat for 3 parts water, until readiness.
Peel the onions, slice into thin short strips.
Stir-fry onions in a deep skillet with the vegetable oil, until color changes to gold, then add ground meat to the skillet, stir-fry until ground meat is ready.

Ingredients:

1 lb beef fillet
1 red sweet pepper
1 medium eggplant
2-3 shallot onions
2-3 tbsp wine vinegar
1 tbsp sugar powder
3 tbsp vegetable oil
Greens on taste

Method:

Boil the beef until ready, cool in a broth, then cut into thin stripes.
Peel and cut eggplant into quarter-rings slices, and cut the pepper into thin stripes.
Stir-fry the vegetables for 2-3 minutes, with 1 tbsp oil.
Peel the onions, and cut into half-rings.

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste

Method:

Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.

Ingredients:

1.25 lb boneless and fatless beef
0.5 gallon water
1.25 lb potatoes
1.25 lb cabbage
0.25 lb carrots
2 tbsp ground parsley root
2 tbsp celery root
1 medium onion
1/3 lb pickles (or salt cucumbers, or cornichons)
0.25 gallon brine from pickled cucumbers
3 tbsp butter or margarine
Salt, pepper, bay leaves, sour cream on taste

Method:

Put meat in cold water, and boil. Remove the foam, and boil at low heating for 2-2.5 hours.

Ingredients for 4:

5 cups not sweet rye kvass
½ lb boiled de-boned meat (or Bologna, sausages, etc.)
1 large English cucumber, or 2 medium cucumbers
1 bunch radish
1 bunch green onions
2 boiled medium potatoes
3 hard-boiled eggs
Dill, mustard, salt, and sugar on taste
1 tbsp sour cream per portion

Method:

Cut meat, cucumbers, and peeled potatoes into cubes.
Cut radish into thin rings.
Cut onions into small pieces, and mix with salt.

Ingredients:

2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste

Method:

Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.

This is cold soup for hot weather.

Ingredients:

1 large beet root
3 medium boiled potatoes
5 hardboiled eggs
0.75 lb boiled non-fat meat
4 medium cucumbers or 2 English cucumbers
1 bunch of radish
1 bunch of green onions, Italian parsley, and dill

Method:

Boil a peeled beetroot until it’s ready in 1 gallon water, and keep this water after boiling.
Grate the beet and radish on a medium grater.
Peel boiled potatoes and eggs, and cut into medium cubes.

Ingredients for 8:

1.5 lb ham
1 lb cheese
1 English cucumber
2 garlic cloves
Mayo or other sauce on taste

Method:

Cut ham and cucumbers into julienne-style stripes.
Grate cheese on a large grater.
Press garlic.
Mix all ingredients, and serve with fresh bread.

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp julienne-cut ham (or ham bits)
1 tsp milk
0.5 tsp margarine
Cucumber and tomato slices
1 can chicken broth
Pepper and salt on taste

Method:

Tenderize chicken breast, sprinkle with salt and pepper (optional, with other spices).
Grease a small skillet with margarine, cook ham for 1-2 minutes on medium heating.
Whip egg with milk, and pour in the skillet.

Ingredients:

1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oil

Method:

Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.