Homemade Pork Loin
Take a boneless pork hind leg with the fat left on. Stuff it with onions and garlic, rub it with salt and pepper, place it in a barrel, and cover it with bread kvass, a fermented beverage made from rye bread. Add some fresh mint and 1/4 liter of vinegar to the barrel, and let it steep for a day.
Remove the meat, transfer it to a large pot, add a bay leaf to the pot, and cover the pot tightly. Let the pot sit overnight so the meat can steam and release its juices.
Then roast the meat in the oven.
Dumplings
Take buckwheat flour, mix it with water to create a thick batter, and drop spoonfuls into salted boiling water.
Let the dumplings cook for half an hour, then drizzle them with oil or with melted pork fat sautéed with onions before serving.
Cabbage Rolls
Wrap wheat porridge in cabbage leaves and sauté the rolls in oil.
Serve the cabbage rolls drizzled with oil and topped with sautéed onions.
Sausages
Cut pork fat and meat into pieces, sprinkle them with salt and pepper, and stuff the mixture into pork casings.
Roast the sausages in the oven.
Turkey with Gravy
Roast the turkey, allowing it to release its juices. Add onions to the pan juices and sauté them.
Separately, sauté flour in oil, then mix the flour mixture with the turkey juices and onions, adding sour cream and vinegar to taste.
Pour this gravy over the turkey and return the turkey to the oven to absorb the flavors.
Flatbread
Knead a simple wheat dough, roll it out thinly, and bake it in the oven.
Grind poppy seeds with salt (or sugar), crumble the flatbread into the poppy seeds, and serve.
Potatoes with Poppy Seeds
Peel and boil the potatoes in salted water, drain them, then mash them in a mortar and add grated poppy seeds.
Mix the mash well and place it in the oven to steam.
Horseradish with Kvass
Grate the horseradish, mix it with salt and oil, and dilute the mixture with beet kvass.
