Main dishes

Ingredients for 2:

1 lb beef tongue
¾ lb mushrooms
1 cup peeled walnuts
2 large onions
1 lb sour cream
2-3 garlic cloves
Salt and pepper on taste

Method:

Put beef tongue in hot, salted water, bring to boil, and boil with low heating for about 3 hours.
Peel, cut into medium cubes and put in an oven-safe saucepan.
Peel mushrooms and onions, cut into slices, and stir-fry for about 10 minutes, until the water evaporates, then put them in the saucepan.

Ingredients:

1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion

Method:

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 per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste

Method:

Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.

Ingredients:

1 cup rice per portion
7 tbsp butter
tsp salt
lb white raisins
4 large onions
0.5 lb dried pitted apricots (kuraga)
0.5 lb dried pitted plums
1 lb boiled chicken breast

Method:

Soak raisins in warm water.
Boil rice in salt water to readiness, then drain. Put 1 tbsp butter on the bottom of a medium saucepan, put the rice over it, and pour 2 tbsp melted butter over the rice.
Cook with very small heating for about 35 minutes.

Ingredients for 4:

1 lb mushrooms
4 tbsp vegetable oil
1 large onion
2 cups milk or whipping cream, or sour cream
1 cup ground cheese
Salt and spices on taste

Method:

Slice mushrooms, and boil or cook them for about 10 minutes with medium-low heating.
Drain mushrooms (you can make mushroom soup using this broth).
Peel the onion, cut it into thin stripes, and cook with the vegetable oil for about 10-12 minutes until it turns golden colored, stirring thoroughly.

Ingredients for 2:

2 large or 4 medium kohlrabies
1 boiled chicken breast
1 medium carrot, boiled and shredded
0.5 cup string beans, boiled and cut into small pieces
0.5 cup grated cheese
0.5 cup whipping cream
2 cups chicken broth
1 tbsp vegetable oil
1-2 tbsp margarine or butter
Salt and ground pepper on taste

Method:

Cut chicken breast into small cubes, and cook with vegetable oil for 2-3 minutes on medium heating.

Ingredients for 2:

1.5 – 2 lb fish fillets
1 lb potatoes
1 cup flour
4 tbsp vegetable oil

For sauce:

2 hardboiled egg yolks
2/3 cup milk, or sour cream, or whipping cream, or mix of milk products
1 medium onion
Dill, Italian parsley, basilica, bay leaves, ground black pepper, any fish spices on taste

Method:

Ingredients:

For potato dough:

5 large potatoes
1 medium shallot onion
1 egg
1 tsp sour cream
Salt and pepper on taste

For stuffing:

Fried onions, or fried mushrooms, or fried ground meat or fish, or cooked vegetables on your taste

Method:

Peel onions and potatoes.
Grate onions on a medium grater, and after that grate the potatoes with the same grater.
Mix all ingredients for the potato dough.