POTATO ROLL
Start by making mashed potatoes. For the filling, chop the vegetables and sauté them until tender. Remove from heat, add salt, a raw egg, and mix well. Roll out the mashed potatoes into a thin layer (about ¾ inch) on a damp cloth, placing the filling in the center.
Bring the edges together (using the cloth), shape it into a roll, and place it seam-side down on a greased baking sheet. Brush with egg or sour cream, sprinkle with breadcrumbs, drizzle with oil, poke a few holes in it, and bake in the oven for 25-30 minutes until golden brown.
Once ready, slice the roll into portions, arrange on a platter, and drizzle with melted butter. It can be served with mushroom sauce.
This roll can also be filled with meat, onions, and eggs, or with rice, mushrooms, and onions.
For the mashed potatoes: 2.2 lbs of potatoes, 2 eggs, 2 small onions, 1 cup of milk, 2 tablespoons of butter.
For the filling: 8.8 oz of cabbage, 2 carrots, parsley, 2 large onions, 3.5 oz of butter, pepper, salt, herbs.
FOR SANDWICH LOVERS
Crush four to five cloves of garlic with salt in a mortar. Add five tablespoons of oil. Transfer the mixture to a bowl, add 8.8 oz of cheese and a pinch of red pepper, drizzle with sour cream (2-3 tablespoons), mix well, and spread on bread.
Chop 3.5 oz of walnuts in the mortar with three cloves of garlic. Add salt, 3.5 oz of butter, and mix until it forms a sauce.
BRYNDZA PASTE
Mash 3.5 oz of bryndza cheese with 2.1 oz of butter and a spoonful of tomato until it forms a paste. Add a few drops of onion juice, a crushed clove of garlic, and spread on bread (without butter). You can sprinkle crushed caraway seeds and finely chopped parsley on top.
RED CABBAGE SALAD
Finely shred red cabbage, grate apples, and grate horseradish on a coarse grater, then drizzle with lemon juice or fruit vinegar.
Dissolve salt, sugar, and red pepper in a small amount of water. Mix well, add a tablespoon of wine, and season with black pepper, then dress the cabbage and apples.
Divide the salad into portions and sprinkle each with crushed nuts.
For one medium-sized cabbage: 2 apples, a root of horseradish, 2 tablespoons of crushed nuts, 2 tablespoons of vinegar (or juice from half a lemon), a tablespoon of strong wine, and a pinch of salt, pepper, and sugar. Mash, add butter, a bit of salt, sugar, and ground black pepper.
For finger food: 2.2 lbs of potatoes, 1 egg, 1 tablespoon of fat, 2.5 tablespoons of starch, and a tablespoon of finely chopped herbs.