Vegetable Caviar
Wash and chop zucchini, tomatoes, carrots, bell peppers, onions, celery, and/or parsley. Sauté the onions, carrots, and herbs in oil, then add the bell peppers and zucchini. Add a little water and stew until tender. Add the tomatoes at the end of cooking. Once the vegetables have cooled, pass them through a meat grinder and simmer, stirring occasionally. Serve the caviar warm or cold, garnished with finely chopped herbs.
For 300 g of zucchini: 200 g of tomatoes, 100 g of carrots, 50 g of bell pepper, 50 g of onion, 100 g of oil.
Salad with Sauerkraut
Chop the sauerkraut. Grate boiled beets and raw carrots on a fine grater, and coarsely grate the apples. Chop the onion, mix the vegetables with the sauerkraut, dress with oil and sugar, and decorate with flowers cut from beets and carrots.
For 200 g of sauerkraut: 30 g of onion, 100 g of carrots, 50 g of beets, 100 g of apples, 80 g of oil, sugar to taste.
Cabbage with Prunes
Slice fresh cabbage into thin strips, sprinkle with salt, and massage it with your hands to release the juice. Remove the pits from soaked prunes and chop them. Grate the carrot. Mix all the ingredients together and add spices.
For 400 g of cabbage: 100 g of prunes, 50 g of carrots, citric acid, cumin.
Common fasting dishes include baked potatoes, cabbage pie, pancakes, stuffed cabbage with millet, pea soup with croutons, vinaigrette, and kissels.
