Green Onion Salad
For 500g of green onions, use half a cup of sour cream, one tablespoon of 9% vinegar, finely chopped dill, and salt to taste.
Radish Salad with Eggs
Remove the greens from red radishes and peel the white ones. Slice them into rounds, chop the green onions, and sprinkle everything with salt. Dress with sour cream, arrange on a plate, and top with finely chopped hard-boiled eggs and dill.
For 500g of radishes, you’ll need 3 eggs, 3 cups of sour cream, 150g of green onions, salt to taste, and dill.
Ukrainian Green Borscht
Start by covering the pork with cold water and boiling it until tender. Strain the broth. Peel and julienne the beets, sprinkle with salt, and sauté until tender, adding vinegar, sugar, and some broth. Peel and julienne the carrots, parsley, and onion, sauté them in butter, and mix with flour that has been sautéed in oil and diluted with broth.
Add diced potatoes to the boiling broth and cook for 10-15 minutes. Then, add the sautéed beets, the sautéed root vegetables, onion, and the flour mixture, along with washed and finely chopped spinach and sorrel, allspice, bay leaves, salt, and cook until everything is tender.
When serving, place a piece of boiled pork, chopped hard-boiled eggs, sour cream, and finely chopped dill and green onions in each bowl of borscht.
For 500g of pork, use 250g of beets, 600g of potatoes, one carrot, one parsley root, one onion, 300g each of sorrel and spinach, one tablespoon of wheat flour, 2 eggs, 4 tablespoons of sour cream, 1 teaspoon of sugar, 1 tablespoon of vinegar, 3-4 tablespoons of butter, 2 tablespoons of finely chopped green onions, 2 liters of water, salt, pepper, and dill to taste.
Cauliflower Fried in Breadcrumbs
Take a cleaned head of cauliflower, cut it crosswise from the bottom up, and boil it in salted water over low heat.
Once cooked, drain the cauliflower, cut it into pieces about 1-1.5 cm thick, coat them in flour, dip in eggs, sprinkle with breadcrumbs, and fry in butter on both sides.
For 1 kg of cauliflower, use 2.5 tablespoons of butter, 1.5 tablespoons of flour, 2 eggs, 2 tablespoons of ground breadcrumbs, and salt to taste.
Spinach Babka
Clean and wash the spinach, place it in a pot, add a small amount of water, and sauté until tender. Pass it through a sieve, then add bread soaked in milk and mashed with raw egg yolks and sugar, salt, melted butter, and mix well.
Gently fold in the beaten egg whites, pour the mixture into a greased and breadcrumb-dusted baking dish, and bake in the oven for an hour.
Serve the babka in portioned pieces drizzled with melted butter.
For 500g of spinach, use 250g of wheat bread, 1 cup of milk, 2 eggs, 2 tablespoons of butter, 1 tablespoon of breadcrumbs, 2 teaspoons of sugar, and 1 tablespoon of butter for drizzling.
Rhubarb Babka
Clean and wash the rhubarb stalks, cutting them into small pieces and sprinkling with sugar to taste. Remove the crust from stale bread, cut the flesh into 1 cm thick pieces, dip them in a mixture of eggs, milk, ground cinnamon, and sugar, and layer them in a greased baking dish with the prepared rhubarb.
Pour the remaining mixture over the top layer of bread, sprinkle with breadcrumbs, drizzle with melted butter, and bake in the oven for 30-40 minutes. Serve the babka with rhubarb compote or sour cream.
For 500g of rhubarb, use 500g of stale bread, 1 egg, 1 cup each of milk and sugar, 2 tablespoons of butter, 4 tablespoons of ground breadcrumbs, cinnamon, salt to taste, and 2 cups of compote or half a cup of sour cream for drizzling.