Homemade Pork Loin
Take a boneless pork hind leg with fat, 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, and let it steep for a day.
Remove it, transfer to a large pot, add a bay leaf, and cover tightly. Let it sit overnight so the meat can steam and release its juices.
Then, place it in the oven to roast.
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 with oil or melted pork fat sautéed with onions before serving.
Cabbage Rolls
Wrap wheat porridge in cabbage leaves and sauté in oil.
Serve drizzled with oil and topped with sautéed onions.
Sausages
Cut pork fat and meat into pieces, sprinkle with salt and pepper, and stuff into pork casings.
Roast in the oven.
Turkey with Gravy
Roast the turkey, allowing it to release its juices. Add onions to the juices and sauté.
Separately, sauté flour in oil, then mix it with the turkey juices and onions, adding sour cream and vinegar to taste.
Pour this gravy over the turkey and return it 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 potatoes in salted water, drain, then mash in a mortar and add grated poppy seeds.
Mix well and place in the oven to steam.
Horseradish with Kvass
Grate horseradish, mix it with salt and oil, and dilute with beet kvass.