POTATO ROLL
Make mashed potatoes. Chop the vegetables for the filling and sauté them until tender. Remove the pan from the heat, add salt and one raw egg, and mix well. Roll the mashed potatoes into a thin layer (about 3/4 inch) on a damp cloth, placing the filling in the center.
Bring the edges together using the cloth, shape the mixture into a roll, and place it seam-side down on a greased baking sheet. Brush the roll with beaten egg or sour cream, sprinkle with breadcrumbs, drizzle with oil, poke a few holes in the crust, and bake for 25–30 minutes until golden brown.
When the roll is done, slice it into portions, arrange them on a platter, and drizzle with melted butter. Serve with mushroom sauce if desired.
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 garlic cloves 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 2–3 tablespoons of sour cream, mix well, and spread on bread.
Chop 3.5 oz of walnuts in the mortar with three cloves of garlic. Add salt and 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 paste until it forms a paste. Add a few drops of onion juice and a crushed clove of garlic, then spread on bread (without butter). 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 portion with crushed nuts.
For one medium-sized cabbage: 2 apples, a root of horseradish, 2 tablespoons of crushed nuts, 2 tablespoons of vinegar (or the juice from half a lemon), a tablespoon of strong wine, and a pinch of salt, pepper, and sugar. Mash the horseradish, then 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.
