The cheese I make closely resembles a popular industrial cheese called ‘Yantar.’ For this cheese, it’s better to use crumbly cottage cheese rather than the layered kind. I put the cottage cheese in an aluminum pot with butter or margarine. As soon as the cottage cheese starts to melt, I reduce the heat to medium and stir more often. The finished cheese should become a yellowish, smooth mass with no curds.
Add salt or sugar to taste at the very end of heating. Scoop the finished cheese into dry,…

Young cabbage is rich in vitamins A, B, C, K and U and contains the beneficial minerals potassium and magnesium. This early, fresh vegetable fills you up thanks to its fiber, yet it’s low in calories, high in water and nutrients, aids digestion, and supports weight loss. Young cabbage can lower cholesterol, strengthen the cardiovascular system, and help prevent stroke and heart attack. Research supports these benefits — a good reason to include young cabbage in your weekly meals. To learn more …

Exercise does wonders for the human body. An international team led by researchers at the University of Iowa found that after a single 20-minute session of easy to moderate cycling, people show positive changes in brain activity linked to memory.
They explained that sharp-wave activity starts with synchronized neuron firing in the hippocampus — the region that converts short-term memories into long-term ones. Those signals then spread across the cortex and into some subcortical areas.
Most know…

Spring borscht is a bright green soup made with herbs, eggs, and sour cream. Use any greens you like: traditional sorrel, the folk choice of young nettle, or trendy—and very healthy—spinach. Since not everyone can eat tart sorrel, most people use a milder mix of sorrel combined with another green. For green borscht with chicken, pair sorrel with nettle or spinach, both of which have a neutral, non-acidic taste. Or skip the sorrel entirely and make green borscht with spinach alone.
Ingredients f…

Knead a dough from 500g of flour, 1 egg, 1 tablespoon of sugar, 2 tablespoons of oil, 1 teaspoon of salt, and a cup of milk with 15–20g of yeast dissolved in it. Place the dough in a deep bowl of room-temperature water and let it sit until it rises to the surface. When it floats, remove the dough from the water, add a little more flour, knead the dough lightly, and divide it into balls the size of a chicken egg. Let the balls rise slightly, brush them with egg yolk, and bake them in a moderatel…

Veal Liver with Apples and Onions

Ingredients:

Veal liver: 700 g (about 1.5 lbs)
Onions: 2
Sour apples: 2
Salt to taste
Flour
Vegetable oil

Peel the apples, remove the cores, and slice them into rings. Sauté the apple rings in oil, sprinkling a little sugar to help them caramelize. Slice the onions into rings and fry them until golden brown.
Remove the sinews from the liver, cut it into pieces, and dredge the pieces in flour. Fry the liver on both sides and season it with salt. Transfer the l…