Green Onion Salad
Start by cleaning, washing, and chopping the green onions. Sprinkle them with salt and let them sit for a bit, then mash them with a spoon. Add finely chopped dill, vinegar, and sour cream to the onions, and mix well. This salad can be served with finely chopped radishes or daikon on the side.
For 500g of green onions: half a cup sour cream, 1 tablespoon 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 the radishes into rounds, chop the green onions, and sprinkle everything with salt. Dress the salad with sour cream, arrange it on a plate, and top with finely chopped hard‑boiled eggs and dill.
For 500g of radishes: 3 eggs, 3 cups sour cream, 150g green onions, salt to taste, and dill.
Ukrainian Green Borscht
Cover the pork with cold water and boil it until tender. Strain the broth. Peel and julienne the beets, sprinkle them with salt, and sauté until tender, adding vinegar, sugar, and some broth. Peel and julienne the carrot, parsley root, and onion; sauté them in butter. Separately sauté the flour in oil, dilute it with some broth, and combine it with the sautéed vegetables.
Add diced potatoes to the boiling broth and cook for 10–15 minutes. Then add the sautéed beets, the sautéed root vegetables and onion, the flour mixture, washed and finely chopped spinach and sorrel, allspice, bay leaves, and salt and pepper, and cook until everything is tender.
When serving, place a piece of boiled pork, chopped hard‑boiled eggs, a dollop of sour cream, and finely chopped dill and green onions in each bowl of borscht.
For 500g of pork: 250g beets, 600g potatoes, 1 carrot, 1 parsley root, 1 onion, 300g sorrel, 300g spinach, 1 tablespoon wheat flour, 2 eggs, 4 tablespoons sour cream, 1 teaspoon sugar, 1 tablespoon vinegar, 3–4 tablespoons butter, 2 tablespoons finely chopped green onions, 2 liters 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 the pieces in flour, dip them in beaten eggs, sprinkle them with breadcrumbs, and fry them in butter on both sides.
For 1 kg of cauliflower: 2.5 tablespoons butter, 1.5 tablespoons flour, 2 eggs, 2 tablespoons 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 it until tender. Pass the cooked spinach through a sieve, then add bread soaked in milk and mashed with raw egg yolks, sugar, salt, and melted butter, and mix well.
Gently fold in the beaten egg whites, pour the mixture into a greased, 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: 250g wheat bread, 1 cup milk, 2 eggs, 2 tablespoons butter, 1 tablespoon breadcrumbs, 2 teaspoons sugar, and 1 tablespoon butter for drizzling.
Rhubarb Babka
Clean and wash the rhubarb stalks, cut them into small pieces, and sprinkle with sugar to taste. Remove the crust from stale bread and cut the crumb into 1 cm thick pieces. Dip the bread pieces in a mixture of egg, milk, ground cinnamon, and sugar, and layer them in a greased baking dish with the prepared rhubarb.
Pour the remaining egg‑milk 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: 500g stale bread, 1 egg, 1 cup milk, 1 cup sugar, 2 tablespoons butter, 4 tablespoons ground breadcrumbs, cinnamon, salt to taste, and 2 cups compote or 1/2 cup sour cream for drizzling.
