GabyBUKOVINA SALAD
Boil and peel the potatoes and carrots, then cut them into cubes. Add chopped sausage, canned sweet pepper strips, green onions, and green peas. Mix everything together, season with salt, and dress with mayonnaise.
Ingredients: 300g potatoes, 200g sweet pepper, 110g carrots, 250g smoked sausage, 200g green peas, 50g green onions.
APPETIZING SNACKS
Grate cheese and mix it with chopped eggs, then dress with mayonnaise. Garnish with egg slices and herbs.
HERRING
Finely chop herring fillet, onion, apples, and white bread soaked in water or milk. Add oil or softened butter, sugar, and vinegar. Mix everything well.
Ingredients: 100g herring, 10g bread, 10g milk, 1 onion, 1 apple, 1 teaspoon oil or butter, vinegar, sugar.
POTATO KULESHIK
Peel, wash, and cut the potatoes, then mix them with sautéed onions cut into rings. Pour in 4 cups of water, season with salt, and boil for 15-20 minutes. Strain the mixture through a sieve, adding hot milk and bringing it to a boil.
When serving, enrich the kuleshik with butter and egg yolks mixed with hot melted milk.
For 800g of potatoes: 4 cups of milk, 3 tablespoons of butter, 1 leek stalk, salt to taste.
For dressing: 2 egg yolks, 3/4 cup of milk.
FLOTSKY BORSCHT
Boil bacon in previously prepared bone broth. Cut the beets into pieces and sauté them in a small amount of broth with fat, adding vinegar. Lightly sauté carrots, parsley, and onion, adding tomato.
In the strained hot broth, add cabbage and cook for 15 minutes. Then add the sautéed roots, onion, potatoes, and cook for another 15 minutes. Before finishing, add the sautéed beets, flour sautéed in oil and diluted with broth, salt, sugar, and vinegar. Just before serving, pour in the strained and warmed beet broth.
For 300g of bacon: 400g beets, 250g cabbage, 200g potatoes, 100g carrots, 20g parsley, 1 onion, 2 tablespoons of fat, 3 tablespoons of tomato puree, 1 teaspoon of flour, 1 tablespoon of vinegar, 4 tablespoons of sour cream, 1/2 teaspoon of sugar, spices, salt to taste, herbs.
COD BOILED IN MILK
Wash the cod fillet, cut it into pieces, place it in a pot, cover with cold water, bring to a boil, drain the hot water, cover again with cold water, and bring to a boil. After that, drain the water, sprinkle the fish with chopped onion, add salt, pepper, bay leaf, cover with hot milk, and cook until done.
Serve the cod with boiled potatoes.
For 500g of cod: 2 cups of milk, 1 onion, 1 bay leaf, 6 peppercorns, salt to taste, 1.5kg potatoes, 2 tablespoons of butter.
BEEF BAKED WITH ONION
Boil the beef, adding carrots, parsley, and half an onion cut into thin slices. Place it in a saucepan or pot and sprinkle with pepper.
Peel and slice the onion into strips, cover with sour cream, and sauté until done. Season with butter and salt, place it over the prepared meat, sprinkle with breadcrumbs, drizzle with oil, and bake until golden.
Strain the broth and use it for preparing the first course.
Serve the beef with boiled potatoes, garnished with finely chopped parsley.
For 1kg of beef: 1 carrot, 1 parsley root, 3 onions, 1.5 cups of sour cream, 1 tablespoon of breadcrumbs, 2 tablespoons of butter, 1kg potatoes, salt, pepper to taste, herbs.
CHERKASSKIE SAUSAGES
Pass the beef through a meat grinder twice, season with salt, pepper, lightly fried onions, and add milk or water. Mix well, form into sausages, and fry until cooked. After that, cover with a sour cream-tomato sauce and bring to a boil.
Serve the sausages with fried potatoes.
For 500g of beef: 2 onions, 2 tablespoons of fat, 1.5 cups of sour cream-tomato sauce, salt, pepper to taste.
SNOWBALLS IN MILK SAUCE
Whip egg whites into a thick foam, mix with 1/3 of the powdered sugar specified in the recipe, and drop spoonfuls into boiling milk. Cook, turning them occasionally, for 4-5 minutes until thickened. Remove the snowballs from the milk with a slotted spoon and place them in a prepared dish.
When serving, drizzle with milk sauce.
Preparing the Sauce. Beat the yolks with the remaining powdered sugar and vanilla, pour in the milk used to cook the snowballs, place on the stove, heat to 80°C (176°F), and cool.
For 4 cups of milk: 8 eggs, 120g powdered sugar, vanilla to taste.
