Intro

Monthly menu (Details)

How to cook 30 soups simply

pickles

coldcuts

bread
 TABLE OF MOST POPULAR EAST EUROPEAN SOUPS.
-popular soups
Components: 20 grm Sugar Spring Sour Smoke
Pork, Beef Mince Smoked Onion & Potato Cabbage Beetroot Tomato Pepper Spinach Butter/ very 10 ml Dill dry Parsley onion Cream bacon Garlic (2
or Chicken balls Fish loin carrots (cubes- Sliced Rice grinded Paste bell green Chopped Laurel Salt & small- Kikkoman or fresh Fresh for for separate small tooth)
SOUPS: gammon fried sliced) Fried or red topping pressed
Pepper 2 grm topping or inside. sliced

1 BORSCH UKRAINIAN RED x x x x x x x x x x x x x x x

2 BORSCH VEGETARIAN x x x x x x x x x x x x x x
3 BORSCH SEAMANS (W/ SMOKED MEAT) x x x x x x x x x x x x x x x
4 BORSCH WITH BEANS x + baked or boiled beans x x x x x x x x x x x x x x x x
5 GREEN BORSCH x + grinded boiled eggs x x x x x x x x x x
6 FISH BORSHCH + sardines in tomato dropped at the end x x x x x x x x x x x x x
7 FRIKADEL SOUP x x x x x x x x x
8 SALT CUCUMBER SOUP x + Fried salt cucumber x x x x x x x x x x
9 MUSHROOMS SOUP x + Dried mushrooms x x +2 spoon mushtrooms powder at the end x x x x x x x
10 PEAS SOUP x + any peas dry x x x Put peas in to the watter to all night x x x x x x partner = bread crumbs cubes
11 BEANS SOUP + boiled beans x x Put beans / watter /night x x x x x x x x x x
12 BUCKWHEAT SOUP x + buckwheat x x x x x x x x
13 LENTILS SOUP x + lentils x x x x x x x x
14 BULGUR WHEAT SOUP (pshenichniy) x + bulgur wheat cracked x x x x x x x x
15 RICE SOUP x x x x x x x x x x
16 VERMISHELLI SOUP x + vermishelli x x x x x x x x
17 MACARONNI SOUP x + elbow macaroni x x x x x x x x
18 HOME MADE NUDDLESS SOUP x + home made nudless x x noodles to be maden from left over pelmeni pastry x x x x x x
19 CHICKEN SOUP WITH GREEN PEAS x + tinned peas x x + Stars or other small macaroni x x x x x x
20 GALUSHKI SOUP x x x + left over pastry from belyashi or pirozki x x x x x x
21 SOLYANKA + 3 kinds of smocked sausages x x + 4 sp. Tomato paste + 2 sp. Sour cream x + Salt cucumbers x x x x x x x + fried flour
22 FISH SOUP - UHA x x x x x x x x x
23 SEA FOOD SOUP + shrimps meat x x x + mussels , + ouster sause x x x x x x x + fried flour
24 MUNGO BEANS SOUP x + mungo beans x x x x x x x x
25 BOULION WITH EGGS Usiall chicken boulion x + grinded boiled eggs added before serving x x x x x
26 BOULION WITH PELMENI Usiall chicken boulion x + pelmeni inside x x x x x x for lunch 2 in 1 - soup/main course.

27 SOURCRAUT SOUP - SCHI x x x + sour craut fried on butter x x x x x x

28 POTATO SOUP - KARTOFLANKA x x x + fried flour x x x x x x x
29 VEGETABLE SOUP + green peas x x x + brockolli/ couliflower x x x x x x x x
30 SOUP - HARCHO fried beef or lamb cubes x x x + fried flour x x x x x x x x
!!!!! Important moments: 1. When meat boulion only started boiling - immidiatelly remove dark soap from top. If lost this time - soup will be not clear .
2. Onion and Carrots fry up to golden dark collour - and put in soup 5 min. to the end.
3. For tomato paste : add to the pan with allready fried onion + water + fry 6-8 min. more. And put in soup 5 min. to the end.
4. All beans put in the water for minimum 10 hours .
5. Dry Mushrooms put for 1 night in the water. And at the morning cut legs for garbage. Use Heads only.
6. Salt Cucumbers fry with butter.
7. At the end - REMOVE any FAT from the top - several times.
 5 Weekly menu for East European crew
Week 1 Week 2 Week 3 Week 4 Week 5
Duck Roasted with apples Turkey roasted Turkey mince cutlet Rabbit or Chicken or Goose Baked Turkey or Chicken steak marinated
in maionese
Lunch
Monday Fish fillet or steak fried Greek fish (baked in marinade) Whole fish fried Fish backed in foil Fish mince cutlet
Dinner

Pork/Mushrooms Casserole Mince cutlets Magic-potato pancakes Kiev Cutlet (Chicken) Chicken mince cutlet
Lunch
Tuesday Jellied meat (Kholodets) Chicken liver w/Mushrooms Beef liver cutlets Bigos Potato/Sausage Skillet
Dinner

Pork Chops Pork Shnitzel Pork loin or neck any variable Pork Belly with Home made Pork Ribs or Knuckles
Potato
Lunch
Wednesday Pelmeni (dumplings) Varenniki w/ potato Meat pancakes Stuffed potato pancakes Puff with meat
Dinner

Chicken Goulash Hungarian goulash w/ potato Pork goulash Beef strogannoff Polish Stew
pancakes
Lunch
Thursday Pork Shashlik with vegetables Pork neck in foil with garlic Mince kebbab w/vegetables Chicken Shashlik with vegetables Beef Shashlik with vegetables
Dinner

Cabbage roll Stuffed Pepper Meat balls w/ mushrooms sause Rice - Teftels with sause Stuffed Eggplant or zucchini
Lunch
Friday Plov w/pork Stew (Zarkoe) Chicken paellia (PLOV) Vegetable Ragout Seafood Paella
Dinner

Chicken legs or breast roasted Chicken shnitzel Chicken cordon bleu Boiled chicken Chicken wings, breast or leg
marinated in maionese and
Lunch backed
Saturday Squids variable or mussels Seafood variable or fish Spaghetti Carbonara Pasta Lasagna Spaghetti Bolognese
Dinner

Beef steak Beef Rolls Beef Shnitzel Beef Toungue Beef liver
Lunch
Sunday Pirozki w/ potato Pizza Belyashi w/ meat Chebureki Marinated herring or mackrel w/
potato
Dinner

NO ANY GARNISH
GARNISH COLORS: REQUIRED Potato any kind Rice any kind Pasta any kind Wheat Porridges
 Dear User, this small culinary project is just an attempt to show the simple way of understanding of the East E
soon as possible author of these words will try to realize his experience as Chief Cook in RCPO, and will be ver
will help someone to learn something new.
Main concept consists of easy and fast recipes of main courses for lunch and dinner. The idea to make it lik
opinion – will exclude unnecessary printing. The main menu will help in easy navigating.
Here is a simple menu table for 5 weeks, that can be used for East European officers. Each dish has explan
Background colors in each cell of menu show what garnish recommended to use with the main course.
Vessels menu is known as a “non-expensive, but taste” and of course required knowledge of culinary tech
work with dumplings and pastry.
There is a table of 30 soups with ingredients. How to use it- explained by one of the standard soup. Just repeat
same technology.
The short parts about Pickles, Cold Cuts and Bread are showed ways of actual saving provision from dispos
money due the requisition.
Very grateful for everybody who has spent his time viewing this ideas, and I hope that we make our Seam
perfectly together.
Dmytro Perov.
way of understanding of the East European cuisine. As
hief Cook in RCPO, and will be very happy if this project

and dinner. The idea to make it like Excel file, in my

avigating.
pean officers. Each dish has explanation with pictures.
use with the main course.
quired knowledge of culinary techniques, especially in

of the standard soup. Just repeat by table with the

ctual saving provision from dispose and how to save

nd I hope that we make our Seaman’s work more

Dmytro Perov.
Sauerkraut

Pickled Cucumbers

Sauerkraut with Beetroot

All pickles is a finally ready for serving as sal

dy for serving as salad.
White Bread

Bread Rolls
 Classic Ukrainian Borsch

Ingredients: Tasty and fragrant borsht is the rich Ukrainian cuisine's trademark.
Beef on the bone 500 g
Cabbage 1 pieces
Potatoes 5 pieces
Beetroot 1 pieces
Tomato paste 2 tbsp
Carrot 1 pieces
Root parsley 1 pieces
Onions 1 pieces
0,5 ps red pepper bell
Garlic 3 clove
Salo (pork fat) 20 g
Smetana (sour cream) 150 g Cook the meat broth. Gather the fat formed during the cooking in the bowl.
Flour 1 tbsp
Table vinegar 1 tbsp
Bay leaf to taste Peel and rinse the beetroot. Then either shred it finely or grate it coarsely. Add the
salt vinegar, sugar, tomato paste and braise it in fat gathered during cooking of the broth.
Ground black pepper to taste Braise until half-ready; add a little of broth if necessary.
Parsley to taste
Sugar to taste
Dairy butter 50 g Chop the carrot, celery and parsley roots, slice the onion; and then brown everything
in preheated sunflower oil or lard.
3 ps sliced bacon

Put the diced potatoes in the boiling stock; then bring to the boil. Add the shredded
4 cabbage and cook for 10-15 mins. Then add the braised beetroot, browned
vegetables, salt and bell pepper shredded.

Brown the flour with a little water or broth in dairy butter. Put it into the broth and
5 cook for 5 mins more.

Dress the finished borsch with shredded smoke bacon, minced with garlic and
parsley. Bring back to the boil and set aside for 15-20 minutes covered with lid.
Remove large ammount of fat from top.

Put the pieces of meat in every plate, drizzle with chopped herbs and dress with sour
cream before serving it to the table.
 Chicken macaroni soup

Ingredients: It is standart soup. Please Use this technique for any other soups from the table.
1,5 chicken leg or any chicken parts
1 onion chopped
1 carrot grated
100 gr elbow or any macaroni
4 medium potato
3 laurel
10 gr butter
1 gr dry dill
salt, pepper, parsley for topping
10 ml kikkoman

Boil the chicken broth . ( 1.5 hour) 3.5ltr. Remove leg from boulion. Take the meat -
slice by cubes. Bones to throw out. Separatly
fry in oil sliced onion (cubes 0,5 x 0,5 mm) and another half part of grated carrot -
up to golden color.

Drop in broth potato cubes 1x1 mm and half of carrots grated by small long pieces.

In 10 min. add macaroni.

In 3 minutes add laurel, dry dill, salt, pepper, kikkoman, butter and fried onion with
carrots.

Boil for 5 minutes- and its ready. Drop chicken meat inside. And remove by spoon fat
from top of the soup.

Note: For Polish crew add in soup 1 grm of dryed majoran.

Small amount of sugar (2-3 gr) to make soup more taste. Do
not use any chemical boulion cubes and powder(exept mushrooms powder).
Pork Neck Baked

Salmon Salted

Holodets/Sülze

Herring

Liver Spread

Ox tongue
 Fish Cutlets (Mince)

Ingredients:
Filleted fish 500 g
White bread 150 g
Milk 150 ml
Onions 2 pieces
Egg 1 pieces
Breadcrumbs 50 g
Verdure to taste
Salt to taste
Ground black pepper to taste

Rinse and drain the fish fillets; mince or use the food processor.

Soak the bread in milk, squeeze and mince it.

Peel and chop the onion. Chop the herbs.

Make a paste of fish fillet, onion and soaked bread. Add the egg, salt, pepper and stir
well. The half of chopped herbs can be added. Put the fish paste into the fridge for
30 mins.

Shape cutlets of fish paste; dip in breadcrumbs. Fry both sides for 10 mins in
vegetable oil. Dress with herbs before serving.
 Turkey cutlets (Mince)

Ingredients:
Turkey fillet 1 kg
Cheese 150 g
Dairy butter 100 g
Egg 3 pieces
Milk 50 ml
Breadcrumbs 3 tbsp
Vegetable oil 3 tbsp
Thyme 1 pinchs
Salt to taste
Ground black pepper to taste

Rinse, drain and mince the turkey fillet. Melt the dairy butter and add to the mince
meat, stir up well.

Add the eggs, milk, salt, pepper, flour and finely grated cheese to the mince meat.
Stir it up well until fully combined

Shape cutlets or sausages, dip twice in breadcrumbs. Put them into bowl; tightly put
a lid on and store into fridge for 40 mins.

Heat the vegetable oil in frying pan, add several thyme twigs and minced garlic. Once
garlic is browned, pull it out, along with thyme, from the oil.

Fry the Cutlets from both sides in spicy garlic oil until ready.

Turkey cutlets can be dressed with chopped garlic or herbs before served.
 Goose or Duck Stuffed with Apples and Potatoes

Ingredients:
Goose or Duck 3.5 kg
Potatoes 1 kg
Apple 8 pieces
White wine 50 ml
Salt to taste
Ground black pepper to taste

Properly rinse the goose skin and guts. Cut the wing tips, pull out any loose fat from
neck and rump, also the rump can be trimmed off. Combine the spices, garlic (to
taste), salt, pepper with wine. Rub the goose skin and guts with this mix. Set aside
for a night so it gets soaked in.

Peel, wash, cut into wedges or dice the potatoes. Boil in the salted water until half-
ready.

Peel, core and dice or cut into wedges the apples.

Combine the apples and potatoes, tightly stuff the goose, and tie it up. If you had
some stuffing left, just set it aside you will need it further.

Heat oven to 180C. Put the goose with its back down in deep roasting tin and place it
in oven for 1.5 hrs, baste the goose with the juices collected every 15-20 mins.

Wash and core four apples. You can either cut into wedges or do nothing.

Dip the apples into the collected goose juice and place around the goose. You can do
the same to the remaining stuffing. Roast for 1-1.5 hrs more, baste with juice
occasionally.

If the goose starts burning, coat it with aluminum foil. Check the bird is cooked by
inserting a fork into the thickest part of the thigh to see if the juices run clear.

Pull thread and stuffing out from the goose. Place the goose onto the dish, put
stuffing and apples roasted in goose fat around it.
 Rabbit Baked in Clay with Wild Mushrooms and Sour Cream (Same
for chicken or goose)

Ingredients:
6 dried wild mushrooms well rinsed
4 slices bacon, diced
2 rabbits (1,2kg each), each cut into 6 serving pieces
6 Tablespoons unsalted butter - divided
2 medium size onions, coarsely chopped
1 parsnip, peeled and cut into julienne
2 cups homemade chicken stock or canned broth
Bouquet garni (8 sprigs parsley, 2 bay leaves, and 6 black peppercorns tied in a cheesecloth bag)
Salt and freshly ground black pepper, to taste
450grm fresh wild mushrooms (any)
1/4 cup heavy or whipping cream
3 Tablespoons sour cream
1/4 cup dry vermouth
Chopped fresh parsley for garnish (optional)

How To Do.
Soak the dried mushrooms in 1/2 cup water for 1 hour. Drain, pat dry with paper towels, chop fine, and set aside. Reserve the soaking liquid for another use.

In a large skillet, fry the bacon over medium heat for about 5 minutes. When it has rendered its fat, remove the bacon with a slotted spoon and set aside to drain on
paper towels.

Add the rabbit, a few pieces at a time, to the bacon drippings and brown on all sides over medium heat. Transfer the browned pieces as they are done to a large
casserole with a lid.

Wipe out the skillet and melt 4 Tablespoons of the butter in it over medium heat.

Add the onions, parsnip, and dried mushrooms, and saute, stirring occasionally, until the vegetables are softened and lightly coloured, about 10 minutes.

Meanwhile, preheat the oven to 180º C.

Add the stock and bouquet garni to the skillet. Bring to a boil, and boil for 1 to 2 minutes.

Add the sauteed vegetables and stock, the reserved bacon, and salt and pepper to the casserole with the rabbit. Bake, uncovered, for 45 minutes.

Wipe the fresh mushrooms clean with a damp paper towel. Separate the stems from the caps, if the mushrooms are large, and slice both not too thin.

Wipe out the skillet again and melt the remaining 2 Tablespoons butter in it over medium heat. Add the mushrooms and saute until they throw off and reabsorb their
liquid, about 12 minutes.

Check the rabbit and, if it's tender, remove the pieces to a heated platter with a slotted spoon. Do not turn off the oven.

Remove the bouquet garni from the sauce and discard. Press the sauce through a sieve or pass through a food mill. Transfer to a saucepan and heat over medium low
heat for 2 minutes. Combine the heavy cream and sour cream in a small bowl.

Whisk a little of the sauce into the cream mixture, then whisk the cream mixture into the sauce in the pan. Whisk in the vermouth and cook for 5 minutes more, without
allowing it to boil.

Return the rabbit to the casserole and stir in the sauteed mushrooms and the sauce. Bake, uncovered, for 7 minutes more.

Serve the rabbit directly from the casserole, sprinkled with a little parsley, if desired
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 Greek fish (baked in marinade)

Ingredients:
Fish fillet (any) 2kg
Onion 0,4 kg
Peper bell red 1pcs
Peper bell green 1pcs
Carrots 0,4 kg
Tomato paste 70-90 grm
Oil, Laurel, salt, pepper, sugar, flour

The fish is cut into pieces , rolled in flour and fry on both sides in sunflower oil .

Marinade: Carrots cut into strips. Onion shred and fry in sunflower oil un till golden
colour. After that add the tomato paste , chopped pepper bell , laurel , salt, pepper
sugar and 0.5 lt. water, and boil for 10 minutes.

Put the fish on a baking tray, add the marinade on top and place it for 20 min in
baking oven 200º C

This dish is served as a hot or cold.

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 Magic/potato pancakes

Ingredients: It is a full-fledged main course, which features meat and garnish.

Potatoes 1 kg
Pork Loin 700 g
Onions 4 pieces
Garlic 4 clove
Egg 1 pieces
Flour 50 g
Sour cream 2 tbsp
Parsley 1 bunch
Salt to taste
Ground black pepper to taste

Peel, rinse and finely grate the potatoes. Peel, core and mince the garlic and add to
the potatoes.

Peel and chop one onion. Add and stir the flour, sour cream, egg, chopped onion,
salt pepper to potatoes.

Shape potato cutlets, fry them from both side in vegetable oil until ready. Place on
paper napkin to get rid of oil’s excesses.

Slice the pork meat lengthwise to 1-2cm thick – two slices are enough for one
portion. Slightly beat, rub with salt and pepper.

Fry the pork slices from both sides until ready. Place on paper napkin to get rid of
oil’s excesses.

Slice and brown the onion in vegetable oil. Heat oven to 200C.

Portion the dish into clay pots. First, place potato pancakes, then 2 meat slices, sour
cream and top with onion. Sprinkle with ground red pepper and set in oven for 20
mins.

Rinse and chop the parsley, and then dress dish before serving.

If the meat is dry, you can put the sour cream into pots before serving the dish.
 Roast Turkey

Ingredients:
1 (8 kg) whole turkey
1/2 cup unsalted butter, softened
salt and freshly ground black pepper to taste
1,4 lt turkey stock
8 cups prepared stuffing (any: apples, prunes, poridge)

Preheat oven to(165 degrees C). Place rack in the lowest position of the oven.

Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels.
Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body
cavity with stuffing. Rub the skin with the softened butter, and season with salt and
pepper. Position an aluminum foil tent over the turkey.

Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the
roasting pan. Baste all over every 30 minutes with the juices on the bottom of the
pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2
cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat
thermometer inserted in the meaty part of the thigh reads (80 degrees C), about 4
hours.

Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30
minutes before serving.
 Turkey Steak (same for Chicken)

Ingredients:
Turkey or Chicken breast
Mayonase, Soya sause
Salt, pepper and any spices up to You.

Slice thin the breasts. cut off all unnecessary , slightly repel . Add salt, pepper and
spices.

Squirting by soy sauce and smear with mayonnaise.

Keep in this marinade for 5-6 hours, than fry 4-5 min.

Remark: if you use meat spices- taste will be like a meat steak.
 PORK AND MUSHROOM CASSEROLE

Ingredients:
3 thin slices bacon, chopped
1 cup sliced mushrooms
1 small onion, chopped
0,5 kg sliced pork tenderloin or neck
Seasoned flour
Salt and pepper
½ cup water or canned mushroom liquid
¼ cup sour cream

Pan-fry the bacon until crisp and remove it to a separate dish. Brown the
mushrooms and onion lightly in the bacon fat. Remove them and combine with the
bacon. Dip the meat in the seasoned flour and brown it in the remaining fat.
Arrange the meat in a baking dish, alternating it with a mixture of the bacon,
mushrooms, and onion. Sprinkle with salt and pepper. Combine the water or
mushroom liquid with the sour cream, season to taste, and pour over the layers.
Cover and cook in a moderate oven 180 C. for about 45 minutes. Garnish with
chopped parsley, and serve in the baking dish.
 Mince Cutlets (Beef or Pork)

Ingredients:
5 tablespoons butter (divided)
3/4 cup chopped onions
1 1/2 cups diced bread
1 cup milk
1 kg ground Beef or Pork
1 1/2 teaspoons salt
1/8 teaspoon white pepper or to taste
2 tablespoons minced parsley
3 eggs (divided)
3/4 cups dry bread crumbs

Melt 2 tablespoons of the butter in a skillet; brown the onions in it. Soak the bread
in the milk and mash until smooth. Mix together the browned onions, mashed
bread in milk, Beef or Pork mince, salt, pepper, parsley, and 1 egg. Shape into 12
patties. Dip the patties in the remaining eggs, beaten, and then in the bread crumbs.

Heat the remaining butter in a skillet. Saute the patties over low heat 10 minutes on
each side.
 Chicken Kiev Cutlet

Ingredients:
Chicken fillet 130 g
Dairy butter 20 g
Dill 2 g
Ground white pepper 1 g
Salt 2 g
Egg 1 pieces
Sunflower oil 100 ml
Breadcrumbs 50 g

Wash the chicken breast. Discard its carcass. Don’t throw the bone away.

Put the fillet on the food wrap; beat the fillet.

Season the beaten fillet with salt and pepper.

Stir butter and dill and put the mix onto the bone.

Roll the buttered bone into the fillet.

Fasten the edges well so the butter won’t escape during cooking.

Dip cutlet in the whipped egg.

Then dip the Chicken Kiev in the breadcrumbs. Do it several times

Fry the cutlet in the frying pan with a lot of oil.

Put the cutlets on the baking tray and cook for 15 mins in oven to cook the meat
through.
 Kholodets (Galareta, Polish) Main Course

Ingredients:
2 pork legs, chicken ham, bay leaf, black pepper, 1
tablespoon of lemon juice, salt, onion and garlic.

Preparation: rinse the pork legs well, pour 4 liters of water and cook on low heat
for 4-5 hours. At the end of cooking, add peeled, but not chopped onion, bay leaf,
pepper and cook for 30 minutes. Remove by-products from broth. Add the lemon
juice in broth. Separate the meat from the bones, put in the strained broth and cook
for 20-30 minutes. Then add the chopped garlic and salt to taste. When it's ready
pour the broth on plates, arrange the meat in it. Put in the freezing cold for the
whole night.
Holodec is cut into portions and served with mustard or horseradish.

Remark: For more taste possible to use 3 different kinds of meat ( chicken,
pork, beef ) together. For higher density , you can add 40-50 grams of
gelatin. For fast curing place it to meat room for 2 hours.

Leftover product can to use as Cold Cuts for next day.

 Chicken Liver in Sour Cream

Ingredients:
0,5kg chicken livers
2 to 3 Tablespoons bacon drippings, butter, or margarine
1 cup minced scallions (green onions) (include some tops)
100 gr mushrooms, cleaned and coarsely chopped
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sweet paprika
1 clove garlic, peeled and crushed
1 cup chicken broth
1 cup sour cream

Cut livers in two at the natural separation and pat dry on paper toweling.

Stir fry livers in bacon drippings or butter in a large, heavy skillet over moderately
high heat until browned all over, about 5 minutes.

Push livers to one side of skillet, add scallions and mushrooms, and saute 2 to 3
minutes until golden.

Turn heat to moderately low, mix in salt, pepper, sweet paprika, garlic, and chicken
broth, except sour cream, and simmer, uncovered, 7 to 10 minutes, stirring
occasionally. If you like, transfer at this point to a chafing dish. Mix in sour cream
and simmer 2 to 3 minutes until hot but not boiling. Serve over boiled rice, buttered
noodles, or toast triangles. Garnish with parsley.
 Beef liver cutlets

Ingredients:
500 grm liver
½ cup dry bread crumbs
½ cup hot milk
2 teaspoons grated onion
1 egg, slightly beaten
½ teaspoon salt or to taste
Pepper to taste
1 tablespoon chopped parsley
Fat

Cover the liver with boiling water and simmer it for several minutes or until firm.
Drain, cool, remove the membrane, and grind the liver. Soak the bread crumbs in
the milk and combine with the liver. Add the remaining ingredients except the fat.
Mix thoroughly. Shape the mixture into patties and brown them on both sides in the
hot fat. Serve immediately with a tomato or garlic/mayonase sauce.
 Bigos stew

This is the national dish of Poland. It can be made with any kind of meat from pork to rabbit or venison,
Ingredients: but should always have spicy Polish sausage. Like most stews this tastes better left overnight and
reheated the next day making it a great dish to prepare in advance for an evening.
50g butter
1 onion, sliced
1 tsp juniper dry berries, crushed
½ tsp caraway seeds
300g lean pork belly, cubed
1 tbsp brown sugar
500g/ sauerkraut
half a white cabbage, shredded
200g fresh chopped tomatoes or 400g tin tomatoes
500ml chicken or beef stock
10g dried mushroom 1. Melt the butter in a large casserole. Add the onion and sauté over a medium heat
300g smoked Polish sausage, such as kabanas, chopped until the onion is softened and translucent. Sprinkle over the juniper berries and
caraway, then add the pork. Sprinkle over the brown sugar. Turn the heat up high for
1 apple, grated a couple of minutes, turning the meat so it browns well.
Flaked salt
Freshly ground black pepper
2. Drain the sauerkraut well and give it a rinse if you want to reduce the vinegar
flavour. The easiest thing to do is squeeze it out with your hands. Add to the
casserole with the white cabbage and chopped tomatoes, then pour over the stock.
Simmer for about 30 minutes.

3. Soak the dried mushrooms in warm water. When they have softened, drain,
adding their soaking liquor to the casserole. Chop the mushrooms finely and add
these to the casserole, along with the sausage and apple.

4. Simmer for a further hour and a half and serve or cover overnight and reheat the
following day.

Note: Dry berries and apple can be changed for 1 cup of cooking wine. For
beter taste - stewing time increase to maximum. The best Bigos cooking time
up to 1 day.
 Potato/Sausage Skillet

Ingredients:
5 large potatoes, cut in bite sized chunks
400 gr any smoked Polish sausage, sliced
1 cup chopped onion
1 cup chopped green pepper
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 1⁄2 cups water
1 1⁄2 cups shredded cheese

On frying pan, brown potatoes, kielbasa, onion and peppers in oil.

Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
 Pan Grilled Pork Chops

Ingredients: Pork chops are a simple and economical dinner choice. Grilled, broiled, breaded or baked, the
versatile pork chop can work with a number of flavor profiles and side dishes.
4 pork chops, 1/2 to 1 inch thick
1 teaspoon salt
1 teaspoon dried thyme
1⁄2 teaspoon fresh ground pepper
1 -2 tablespoon oil

Sprinkle the salt, thyme and pepper on the pork chops.

Let sit on counter top for 30 minutes.
Place oil in large cast iron skillet (or heavy stainless steel skillet) and heat until
medium hot.
Place chops in the pan, placing them so they don't touch each other.
Cook each side slowly (lower heat if necessary) until nice and golden brown on
each side.
This will take about 4 minutes per side.
Cover the pan with a tight fitting lid.
Turn off the heat, and let the chops sit for about 8- 10 minutes, depending on
thickness of chops.
After removing chops, you can de-glaze the pan with a little water, wine or broth
and a touch of butter and serve as a sauce.
 Pork or Beef or Chicken Shnitzel

Please See Dr.Oetker

Ingredients:
"German Cooking
Today"
 for Pork loin or neck
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 Home made Potato (main course)

Ingredients:
7 slices bacon smoked
200 grm pork Belly, thinly sliced
10 medium potatoes, thinly sliced
garlic, salt, pepper, dill to taste
1 yellow onion, sliced

Fry the bacon and belly in a large deep skillet over medium-high heat until evenly
browned and crisp. Remove from the pan, and add the potatoes and onions to the
bacon drippings. Reduce the heat to medium, add onion and cook the potatoes for
about 20 minutes, stirring occasionally, until tender and browned. Add bacon,
choped garlic salt , peper and dill and cook 5 min. more.
 Pork Ribs or Knuckles
Please See Dr.Oetker
Ingredients:
"German Cooking
Today"
 Pelmeni (meat dumpling)

Ingredients:
FOR THE DOUGH:
1 large egg, lightly whisked
1/2 teaspoon salt
2 cup water
5 cups all purpose flour
Flour for dusting

For Filling:
500 gr Pork neck grinded in mince mashine
together with 1 onion + salt + pepper+ dill.

MAKE THE DOUGH: Whisk together egg, salt and water. Knead in flour. Make
dusting with flour as needed, until elastic and no longer sticky, 8 to 10 minutes. Be
careful not to add too much flour, since it will toughen the dough. Ready Dough
Cover and let rest for 1-2 hour.

Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen
towel, and dust generously with cornmeal or flour to prevent sticking.
Roll out 1 piece of dough on a lightly floured surface into a 0,3 cm thick round (keep
other pieces covered).
Cut out circles very close together, using a 5 cm shot glass. Cover by towel to
prevent dough from drying. Repeat with remaining dough.
TO FILL Pelmeni: Place filling in center of each dough circle. Holding 1 circle in your
hand, fold dough over filling. Pinch edges, forming a well sealed crescent, and
connect both sharp sides together.
Transfer to flour dusted board, and loosely cover with kitchen towel. Repeat with
remaining dough circles and filling.

TO BOIL:

Bring a large pot of salted water to a boil, add 3 laurel. Transfer pelmeni to boiling
water. They will sink to the bottom and then rise. Gently stir with plastic spatula so
that they won't stick to the bottom of the pot. Cover the pot. Once they have risen,
and white soap starting to coming out, cook about 1,5 minute more and remove by
colander. Mix with butter to avoid sticking together.

Remark: If use special tools - time of preparation can be reduced in 3 times.

 VARENYKY(UKR), PIEROGI(POLISH) with Potato.

Ingredients:
FOR THE DOUGH:
1 large egg, lightly whisked
1/2 teaspoon salt
2 Tablespoons sour cream
1 cup whole milk
1 cup water
5 cups all purpose flour
Flour or yellow cornmeal, for dusting

For Filling:
Mashed potato with fried choped onion + salt + peper.
MAKE THE DOUGH: Whisk together egg, salt and sour cream. Whisk in milk and
water. Stir in flour, 1 cup at at time. Turn out dough onto a floured surface. (Dough
will be loose and sticky.) Using a bench scraper (or rubber spatula), turn and fold
dough to knead, dusting with flour as needed, until elastic and no longer sticky, 8 to
10 minutes. (Dough will come together as you knead it. Be careful not to add too
much flour, since it will toughen the dough.) Cover with an inverted bowl; let rest
for 1-2 hour.

Divide dough into 4 equal pieces. Line a rimmed baking sheet with a clean linen
towel, and dust generously with cornmeal or flour to prevent sticking.
Roll out 1 piece of dough on a lightly floured surface into a 0,3 cm thick round (keep
other pieces covered).
Cut out circles very close together, using a 10 cm glass. Cover by towel to prevent
dough from drying. Repeat with remaining dough.
TO FILL VARENYKY: Place filling in center of each dough circle. Holding 1 circle in
your hand, fold dough over filling. Pinch edges, forming a well sealed crescent.
Transfer to cornmeal or flour dusted towel, and loosely cover with plastic wrap.
Repeat with remaining dough circles and filling.

TO BOIL:

Bring a large pot of salted water to a boil. Transfer varenyky to boiling water. They
will sink to the bottom and then rise. Gently stir with plastic spatula so that they
won't stick to the bottom of the pot. Once they have risen, cook through, about 1,5
minute more.

Remark: If use special tools - time of preparation can be reduced in 3 times.

 Pancakes with meat and mushrooms

Ingredients:
Flour 200 g
Milk 500 ml
Salt 1.5 tsp
Champignon 100 g
Pork mince 200
Sunflower oil 2 tbsp
Ground black pepper 0.5 tsp
Egg 3 pieces
Sugar 1 tsp
Sunflower oil 2 tbsp
Onions 1,5 pieces

1
Chop the drained and peeled mushrooms.
2
Chop the peeled and washed onions.
3
Heat the vegetable oil in the frying pan. Fry the mushrooms and mince together with
onion. Season them to taste with pepper and salt. Cook for 15-20 mins under the lid,
and for 10-15 mins without the lid.
4
Put the stuffing in the bowl; cool it.
5
Mix the eggs, salt, flour and sugar in the mixing bowl. Stir it thoroughly.
6
Knead the pastry well until it is elastic and completely combined.
7
Add continuously 2-3 tablespoons of milk into the pastry, stirring thoroughly (as you
try to dissolve the pastry) and trying to avoid clots. The milk should be of a room
temperature.
8
The pastry should be liquid and completely combined.
9
Fry pancakes in the preheated pan, every time coating it with vegetable oil.
10
Put the stuffing onto the pancake’s edge.
11
Wrap the pancake into an envelope.
12
The finished pancakes could be served either hot, or cooled.

Remark: Filling for pan cakes can be in any combination. For exp: Fried mince with
onion + grinded boiled eggs + herbs.
 Stuffed potato pancakes

Ingredients:
For Panakes:
10 large potatoes, grated on the small holes of the grater
3 eggs, slightly beaten
3tablespoon grated onion
6 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
For stuff:
250 gr Pork neck grinded in mince mashine
together with 1 onion + salt + pepper+ dill.

Pare, wash, and grate the potatoes on a fine grater. Pour off some of the potato
water. Add all the ingredients and mix them thoroughly.

Drop the mixture from a spoon in small rounds about the size of small pancakes onto
a hot, well-greased frying pan or griddle. Place on top small qtty stuffing mince and
over by another drop of potato mix.

Fry on moderate heat about 6-7 minutes on each side, or until they are well
browned and tender. Serve hot with sour cream.
 Puff with meat (main course)

Ingredients:
1 kg Puff Pastry
2 pc Eggs

300 gr Pork neck grinded in mince mashine

together with 1 onion + salt + pepper+ dill.

Roll puff pastry. Cut on squares.

In each peace place meat stuff.

Paint by brush with sligthly beaten eggs all open areas of pastry.

Close sides to make triangle.

Place in oven 200 C for 25-30 min.

5 min before end - brush top side by egg.

REMARK: 1)Filling stuff can to be Any. 2) Eggs - like a supper glue, no need
additionaly manually secure the pustry. 3) For baking use baking foil.
 Chicken Goulash

Ingredients:
8 boneless chicken thighs
2 medium onions
1 tablespoon paprika
1 teaspoon caraway seeds
4 oz (115 g) button mushrooms
14 oz (400 g) tin tomatoes
1/2 pint (285 ml) chicken stock
Freshly chopped parsley for garnish

1. Remove the skins from the chicken thighs. Heat a little of the skin in a nonstick
frying pan and add the chicken.
Cook over a medium heat for about 15 minutes, until well browned on all sides.
2. Meanwhile, peel and roughly chop the onions. Remove the chicken from the
frying pan, discard the skin, and pour away all but 1 tablespoon of fat.

3. Cook the onions in the pan with the paprika and caraway seeds for about 3
minutes, then add the mushrooms and cook for about 2 minutes.

4. Add the tomatoes and the stock and bring to the boil. Reduce the heat to a
simmer, then add the chicken. Cover the pan and simmer for about 30-35 minutes,
until the chicken is tender.
5. Remove the lid and reduce the liquid to a sauce consistency by fast boiling for 5 -
10 minutes, stirring frequently.
6. Then sprinkle with the freshly chopped parsley and serve immediately.
 + =
Hungarian Beef Goulash with potato pancakes (main course)

Ingredients:
65 g (2 1/2 oz) butter or margarine
1 large onion, coarsely chopped
1 large tomato, peeled, seeded and coarsely chopped
1 medium-sized green pepper, seeded and finely diced
2 kg (4 lb) lean beef sirloin, cut into small pieces
700 ml (1 1/2 pt) beef stock
30 g (2 tbsp) flour
30 g (3 tbsp) poppy seeds
20 g (2 tbsp) Hungarian sweet paprika
50 ml (2 fl oz) dry red wine
225 ml (8 fl oz) water 1. Melt the butter or margarine in a large saucepan over a low heat.
450 g (1 lb) egg noodles
60 ml (4 tbsp) sour cream 2. Add the onion, tomato and green pepper and saute for 5 minutes.

3. Add the beef, beef stock, flour, poppy seeds, paprika and red wine. Simmer for 30
minutes.
4. Add the water, cover, and simmer for 90 minutes.

5. While the goulash simmers, cook the egg noodles in a large pan of boiling water.
6. Drain well.

7. Nice to Serve the goulash on top of potato pancakes.

 Pork goulash with potato (main course)

Ingredients:
(800 g) lean leg of pork
1 tablespoon virgin olive oil
2 large onions
1 clove garlic
1-2 tablespoons sweet paprika
(15g) plain flour
(150 ml) dry white wine
(285ml) chicken stock
1 tablespoon tomato puree, Salt and freshly ground black pepper
(800 g) small new potatoes, 3 large dill-pickled cucumbers
2 tablespoons sour cream
1 tablespoon chopped parsley
1. Remove all the excess fat from the pork and cut the meat into 1 in (25 mm) cubes.
Heat the olive oil in a flameproof casserole and cook the pork cubes, a few at a time,
over a high heat, until lightly browned all over. Remove from the dish and set aside.

2. Peel and chop the onions and peel and crush the garlic. Turn down to a moderate
heat and add them to the casserole.
Cook gently for about 5 minutes until soft and lightly browned, then stir in the garlic,
paprika and flour. Cook for a further minute, and then add the wine, stock and
tomato puree. Bring to the boil while stirring continually.

3. Return the pork to the casserole dish and season lightly with salt. Scrub the new
potatoes and add them to the dish.

4, Bring to the boil once more, remove from the heat and cover with a tightly fitting
lid or foil. Place in the Oven and cook for 2 hours. Slice the dill-pickled cucumbers
and add them to the dish during the last 10 minutes of cooking.
5. Just before serving, season with pepper, spoon the sour cream on top of the meat,
dust with paprika, if required, and sprinkle with chopped parsley
 Beef Stroganoff

Ingredients:
1.5 kg fillet of beef
100 g butter
50 g onion, chopped
300 ml soured cream
150 ml tomato puree
Dill, Parsley chopped

1. Cut the meat into 5 cm x 1 cm strips.

2. Heat the butter in a saute pan.
3. Season and add the beef, quickly shallow fry, tossing continuously, keeping it
underdone. Remove and retain in a warm place.
4. Add the onion to the pan and cook without colouring. Drain off any excess fat.

5. Add the cream and puree, boil and reduce by half. Add the drained meat and
incorporate by gently. Do not boil.
6. Add dill and serve in dishes, sprinkled with chopped parsley and spring onion.

Remark: This dish looking perfectly in combination with potato pan cake.
 Polish Stew

Ingredients:
100 g rindless rashers streaky bacon
450 g pork boneless
450 g braising beef
2 onions, 1 carrot
450 g white cabbage
350 g any mushrooms
1 bay leaf
1 teaspoon caraway seeds
1 pinch dried thyme and majoran
3 tablespoons concentrated tomato puree
250 ml dry white wine 1. Cut the bacon and meat into small cubes. Finely chop the onions. Trim and wash
2 cloves garlic cabbage and carrot and shred it. Trim and wash the mushrooms and cut larger ones
salt and freshly milled white pepper in half.
sugar

2. Fry the bacon until crisp in a large, heavy-based saucepan or fireproof casserole,
add the meat and onion and fry over a moderate heat, stirring continuously.

3. Add the cabbage, carrot, mushrooms, bay leaf, caraway seeds, thyme, majoran,
tomato puree and wine. Squeeze the garlic into the stew through a garlic press. Add
enough water to cover.

4. Cover the pan and simmer for about 1 hour 10 minutes, then adjust the
seasoning.
5. Serve with: boiled potatoes or wholemeal bread.
 Pork Shashlik with vegetables

Ingredients:
1kg Pork Neck
100 g smoked bacon
2 onions
1/2 teaspoons dried rosemary
1/2 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons dried basil
200 gr mayonase
4 tb sp Soya sauce

1. Cut the pork 4 cm cubes. Cut the onions into rings.

2. Plaice it all togather with spices, seasonings and mayonase in the bowl and good
mix. Leave them to marinate for 4-5 hours.

3. Divide the Pork, onions and bacon between BBQ skewers. Cook Shashlik on a
Teflone frying pan under a lower heat for 18 - 20 minutes, turning frequently.

Serve with: any salads, and big qtty of fresh vegetables. No any garnish required.

Note: If the needed to reduce time of marinating to 1,5 hours, please add puree of
2 kiwies in to the marinade.
 Pork neck baked in foil with garlic.

Ingredients:
1pc Sliced Pork Neck Stake
1 clove of garlic
0,5 tb sp Soya sauce
1 tb sp mayonase
black pepper
Dry dill

All ingredients plaice to both side of steak. Cover in to the foil. And bake to 1,5 -2
hours in oven (200 C)
 Mince kebbab (beef or lamb)

Ingredients:
1 kg Beef or Lamb fatly meat
0,2 kg Onion
Salt, Pepper, Basil, Garlic

1. Make mince with all ingredients.

2. Plaice on skewers.

3. Bake in oven (250 - 280 C) for 20- 25 min. For good color - use brush with gravi
and soya sauce.

Serve with: any salads, and big qtty of fresh vegetables. No any garnish required.
 Chicken Shashlik

Ingredients:
2tbsp natural unsweetened yogurt
Garlic cloves, crushed
1tsp root ginger, peeled and finely grated
½ tsp coarsely ground black pepper
1tsp ground coriander
A pinch of chilli powder
¼ tsp salt
2tsp tomato puree
4 skinless and boneless chicken breasts, chopped into 3 cm cubes
1 onion, cut into chunks
2 tomatoes, cut into quarters
Soak 8-10 wooden skewers. In a bowl, mix together the yogurt, garlic, ginger, black
1 green pepper, deseeded and cut into chunks pepper, coriander, chilli powder, salt and tomato puree. Add the chicken and mix
2tbsp oil well, coating all the pieces. Cover and refrigerate for 2-3 hours.

Thread the chicken onto the skewers, alternating the meat with chunks of onion,
tomato and green pepper. Brush with oil, then fry on teflone pan for 15 mins until
cooked through and golden brown.

Serve with: any salads, and big qtty of fresh vegetables. No any garnish required,
exept rice (to order).
 Beef Shashlik

Ingredients:
2 kg top sirloin steaks, cut into 4 cm pieces
2 bell peppers, sliced into 4 cm wide pieces
1 purple onion, large, sliced into 4 cm pcs

Ingredients for Beef Marinade:

1 cup mild olive oil
1⁄2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed) Combine all of your marinade ingredients in a large glass or plastic bowl (do not use
2 dried bay leaves aluminum) and stir to combine.

Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef
in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while
marinating to make sure meat is evenly marinated. Sometimes after long periods of
refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let
the marinated meat sit at room temp 30 minutes before skewering.

Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is
done marinating, slice veggies and skewer them with meat onto Bamboo skewers.
Brush/ pour remaining marinade over skewers.

Fry Shashlik on teflone or grilling pan over med/high heat for about 8-10 minutes or
until you’ve reached the desired doneness, rotating every 2-3 minutes . Remove
Shashlik from pan and let them rest at least 2 minutes before eating. If you cut into
them right away, they will juice out and end up dry.

Serve with: any salads, and big qtty of fresh vegetables. No any garnish required.
 Cabbage roll (golubtsi)

Ingredients:
Cabbage 1 pieces
Minced meat 500 g
Rice 230 g
Onions 1 pieces
Carrot 1 pieces
Tomatoes 2 pieces
Salt 25 g
Ground black pepper 10 g

Boil the cabbage that you’ll be able to stuff its leaves with filling. Trim off the stem
end of the cabbage. Boil the cabbage until soften. Pull away leaves trying to avoid
crushing.

Cook the rice in salted water until half-ready.

Brown the onions and carrots in the frying pan with sunflower oil.

Mix browned onions with raw minced meat and half-ready rice. Season the filling
with salt and pepper.

Fill the soften cabbage leaves with stuffing. Place even amounts of filling on each
cabbage leaf, then roll the leaf around the filling. Beginning from the cut end of the
leaf, roll each leaf up and over the filling, tucking the leaf underneath itself to create
a tight bundle. Do it thoroughly because the leaf can break. Put them into large pot
for a further cooking.

The sauce for golubtsi’s stewing is very easy to cook. Fry the onions and carrots in
the preheated frying pan with sunflower oil. Then add the tomato paste or 2-3 ripe
grated or processed in blender tomatoes and continue cooking.

Add the finished tomato sauce to golubtsi. Braise for 30 mins over a low heat.
 Stuffed peppers (Ukraine style)

Ingredients:
10 pepper bell
500 g mince
120 gr rice
1 lt tomato juice
Onions 1 pieces
Carrot 1 pieces
Salt 25 g
Ground black pepper 10 g
1lt chicken boulion

Cut the tops off of the bell peppers and rinse them under cold water; remove seeds
and cut away the membranes, which might be bitter.

Cook the rice in salted water until half-ready.

Brown the onions and carrots in the frying pan with sunflower oil.

Mix browned onions with raw minced meat and half-ready rice. Season the filling
with salt and pepper.

Fill the pepper with stuffing.

Stuffed peppers with minced meat tightly put in a wide low pot, add broth and
tomato sauce and cook over low heat , about 30-40 minutes .

Serve with sour cream.

 Meatballs baked with sause

Ingredients:
500 g fatly mince (any) grinded with 1 onion
3 sliced bread softened in milk
Any kind of crème( mushrooms, tomato ets)
Salt, peper
2 egg

Mix mince, bread and egg in large bowl. Add salt and pepper. For more taste can be
added 1 small chopped fried onion.

Separately prepare any kind of cream. Mushrooms or Tomato or Vegetable. Up to

yours fantasy.

Drop Pour the cream sauce over the meatballs.

Cover the baking pan with aluminum foil and bake in the preheated oven for 40-50
minutes (250-260) degrees
 Rice teftels

Ingredients:
500 g fatly mince (any) grinded with 1 onion
150 g rice
Any kind of crème( mushrooms, tomato ets)
Salt, peper
1 egg

Partially cook the rice.

Combine all the ingredients, exept cream for the meatballs in a large bowl. Add small
ammount of water to the meatball mixture, it’s to make the meatballs more tender.
Add salt and pepper.

Separately prepare any kind of cream. Mushrooms or Tomato or Vegetable. Up to

yours fantasy.

Drop Pour the cream sauce over the meatballs.

Cover the baking pan with aluminum foil and bake in the preheated oven for 40-50
minutes (250-260) degrees

It is main course. No any garnish required.

 Stuffed eggplant ( same with zucchini)

Ingredients:

1 large eggplant
3 tablespoons olive oil,
200 gr ground pork
salt & freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 garlic cloves, minced
1⁄2 cup freshly chopped fresh parsley leaves
1⁄2 cup freshly chopped basil leaves, chopped
1 1⁄4 cups grated gouda cheese, divided
1⁄4 cup breadcrumbs
1 egg
1 (14 1/2 ounce) can diced fire-roasted tomatoes

Preheat oven to 180 degrees C.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the
skin so that it holds its shape when baked.

Boil the scooped-out center part until very soft, about 10 to 12 minutes.
Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat.
Season the pork with salt and pepper.

Add the seasoned ground pork to the pan and saute until all of its liquid is
evaporated and the pork begins to brown slightly.
Drain the pork, removing the extra, unnecessary fat. Let cool briefly and chop the
cooked pork so that there are no large chunks of meat.

In another medium saute pan over medium heat add the remaining 2 tablespoons
olive oil and saute the onions, peppers and garlic together.
In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of
the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2
halves.
Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season
with salt and pepper, place on an oiled oven tray or baking dish, and bake for 60
minutes in preheated oven.
 Plov (Paella) with pork or chicken.

Ingredients:
300 gr Pork neck cubes 2mm (or chicken)
200 gr rice
2 onion
2 carrots sliced
4 large garlic cloves
Salt, pepper

Fry Pork cubes at high heat , turning , for 15 minutes until golden brown .

Add the onion and carrots and fry 10 minutes .

Add in the garlic , salt, pepper and stir. Add rice and water, so that water covered the
rice. Don't mix. Bring to a boil, cover , reduce heat and is ready for 15-20 minutes.
 Seafood Paella

Ingredients:
1 cup water
1 teaspoon saffron threads
1 lt chicken broth
25 peeled shrimp
1 tablespoon olive oil
1 chicken breast, cut in cubes 1 mm
2 cups finely chopped onion
1 cup finely chopped red bell pepper
1 cup canned diced tomatoes, undrained
1 teaspoon sweet paprika
3 large garlic cloves, minced
3 cups rice
1 cup frozen green peas
20 mussels, scrubbed and debearded
1/4 cup fresh lemon juice
Lemon wedges (optional) To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a
simmer (do not boil). Keep warm over low heat. Peel and devein shrimp.
1 cup chopped fresh parsley
1/4 cup fresh lemon juice
1 tablespoon olive oil+ 2 large garlic cloves, minced
Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat.
Add chicken; saute 2 minutes. Remove from pan. Add shrimp, and saute 2 minutes.
Remove from pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15
minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook 5
minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth ,
chicken, and peas. Bring to a low boil; cook 10 minutes, stirring frequently. Add
mussels and shrimps and cook 5 minutes. Sprinkle with 1/4 cup lemon juice. Remove
from heat; cover with a towel, and let stand 10 minutes. Serve with lemon wedges, if
desired.
 Stew (Zarkoe)

Ingredients:
1 kg pork neck, cut into 2cm cubes
1 onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 onion, chopped
300 ml cups any broth
10 potatoes, diced
1 carrots, sliced
Fry meat together with onion. Mix together with meat the flour, salt,pepper, garlic,
1 stalk of dill, chopped bay leaf, paprika, onion, beef broth, potatoes, carrots, tomato paste, sour cream and
dill.
2 tb sp tomato paste
1 tb sp sour cream

Cover, and cook on slow heat for 1 hour.

 Vegetable Ragout

Ingredients:
3 potato sliced by cubes
200 gr mushrooms
1 onion, chopped
1 red bell pepper, cored, seeded and chopped
1 marrow, sliced
2 large carrots, thinly sliced
1 cup green beans, cut into 1-inch lengths
2 tbl sp tomato paste
1 cup frozen peas
1 eggplant sliced without skin
2 cloves garlic, peeled and chopped
Salt, pepper + 1 spoon flour
Fry onion and carrot on the pan in oil until golden. Add all other ingredients, mix,
add water to cover. Cook over medium heat 20- 25 min.

It is main course. Serve together with boiled or grilled sausage.

 Chicken legs or breast roasted

Ingredients:
0,5 kg Chicken parts
salt, pepper
100 gr mayonase
50 gr ketchup

Marinate chicken parts in mayonase mixed with ketchup for 3- 5 hours, than bake 45
min (200 C)
 Chicken cordon bleu

Ingredients:
4 small chicken breasts, skinned and boned
salt and pepper
4 slices mozzarella cheese
4 small slices ham
1 egg, lightly beaten
6 tbsp dried wholemeal breadcrumbs
25 g (1 oz) butter
1 tbsp vegetable oil

1. Put chicken breasts between two sheets of greaseproof paper and flatten with
mallet or rolling pin. Season.

2. Put a piece of cheese and a piece of ham on top of each piece of chicken, then
fold chicken over to enclose filling.

3. Coat pieces first with egg then with breadcrumbs.

4. Heat butter and oil in large frying pan and fry for 5 minutes on each side or until
the juices run clear and the breadcrumbs are golden.

5 Drain on absorbent . paper and serve.

Make the dish in advance, chill and cook just before needed.
 for Boiled chicken
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Ingredients:
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 Squid

Ingredients:
500 g squid, cleaned hoods only
1⁄2 teaspoon cracked black pepper
1 teaspoon sea salt
1⁄2 teaspoon lemon pepper seasoning
1 tablespoon oil

Cut squid hoods along one side and open out. Using a small sharp knife, score inside
of hoods in a diagonal pattern, without cutting all the way through. This will allow
the squid to curl during cooking. Cut each squid hood into eight pieces.
Sprinkle squid with combined pepper, salt and lemon pepper seasoning.

Heat oil in wok or large frying pan, stir-fry squid in batches until curled and just
cooked through.
 Stir-fry prawns with peppers & spinach

Ingredients:
3 tbsp sunflower oil
2 fat garlic clove, sliced thinly
1 small red pepper, cored, deseeded and thinly sliced
200g pack raw peeled tiger prawn, defrosted and patted dry
2 tbsp soy sauce
or Thai fish sauce
100g bag baby spinach leaves

Heat a wok until you can feel a good heat rising. Add 2 tbsp oil and, a few secs later,
the garlic slices. Stir-fry until they start to turn golden, then using a slotted spoon,
spoon onto kitchen paper to drain.

Toss in the pepper and stir-fry for 1 min or so until softened, then scoop out and set
aside. Add the remaining tbsp oil. Heat, then toss in the prawns and stir-fry for
another 2-3 mins until cooked and beginning to brown. Add the soy or fish sauce.

Throw in the spinach and stir-fry until it begins to wilt. Return the peppers and crisp
garlic to the wok, then serve immediately.
 Italian Spaghetti Carbonara

Ingredients:
600 g spaghetti Cooked
2 cloves of garlic
50 ml olive oil
Add 275 g lardons of bacon
6 egg yolks
450 ml cream
grated Parmesan cheese

1. Lightly fry 2 cloves of garlic in 50 ml olive oil, then remove the garlic.

2. Add 275 g lardons of bacon and crisp fry, then add the drained pasta and a liaison
of 6 egg yolks and 450 ml cream; heat gently but do not boil.

3. Serve with grated Parmesan cheese.

 Classic Lasagna

Ingredients:
500 g Lasagna
3 each bulk Italian sausage
300 g lean ground beef
1 each garlic clove, chopped
1 Tbsp dried oregano leaves
1/2 tsp salt
1/2 cup dry red wine
700 g pasta sauce
2 cups ricotta cheese
1 cup grated Parmesan cheese
2 each eggs 1. Cook pasta according to package directions; drain.
2 Tbsps parsley sprigs, finely chopped
1/4 tsp ground black pepper 2. Preheat oven to 180°C.
500 g mozzarella cheese, shredded

3. In large skillet, over medium heat, brown sausage and beef; pour off fat.

4. Add garlic, oregano, salt and wine; cook and stir 5 minutes.

5. Stir in pasta sauce; simmer 15 minutes, stirring occasionally.

6. In a medium bowl combine ricotta cheese, Parmesan cheese, eggs, parsley and
pepper; mix well.

7. On bottom of greased 20 x 30 cm baking dish, spread 3/4 cup meat sauce.

8. Top with half each the pasta strips, ricotta cheese mixture, meat sauce and
mozzarella.

9. Repeat layering.
10. Bake uncovered 30 minutes or until bubbly.

11. Let stand 10 minutes.

 Spaghetti Bolognese

Ingredients:
1 onion, chopped
1 clove garlic, crushed
1 tablespoon oil
450 g minced beef
100 g mushrooms, sliced
400 g can chopped tomatoes
300 ml beef stock
1 teaspoon dried basil
salt and pepper
225 g spaghetti
grated Parmesan cheese to serve
1. Fry the onion and garlic in the oil for 5 minutes until soft. Add the mince and
continue cooking for 5 minutes or until the meat is browned.

2. Add the mushrooms, tomatoes, stock, basil, salt and pepper to the mince. Bring
the mixture to the boil, reduce the heat and simmer gently for 30 minutes or until
reduced, stirring occasionally.

3. Meanwhile, cook the spaghetti in a saucepan of boiling salted water for 10 - 12

minutes until just tender.

4. Drain and pile the spaghetti into a large serving dish. Pour the Bolognese sauce on
top, sprinkle with the Parmesan and serve immediately with a green salad.
 Beef steak

Ingredients:
1,5 cm steaks beef tenderloin
1 tablespoon olive oil
1 tea spoon oregano
2 cloves crushed garlic
Salt, pepper

Rub meat with olive oil and crushed garlic. Sprinkle with oregano, solt and pepper.
Cover, and refrigerate for 30 minutes.
Preheat grill for medium high heat.
Brush grate with oil, and place steaks on the grill. Cook for 3 minutes per side, or
until done.
 Beef Rolls

Ingredients:
750 g topside steak, thinly sliced
3 tablespoons butter
3 small onion, finely chopped
1/2 cup sliced muchrooms
1 cup stock
12pc sliced bacon
1 carrot
salt and pepper, garlic, dill
200 gr sour cream

Beef cut into pieces of 1 cm thickness and width of 7 cm , beat off on both sides,
sprinkle with pepper , salt, dill, garlic , finely chopped onions , place inside 1 slice of
bacon and 1 carrots stick. Roll it in a tube. Fix with tooth pick. Place in a wide pan or
large frying pan and fry until cooked , then add sour cream and boil. Sprinkle with
finely chopped greens. For garnish - boiled potato .
 Sweet and Sour Beef Tongue

Ingredients:
1 beef tongue
Water to cover
1 large onion, sliced
3 stalks celery, sliced
3 bay leaves
2 springs parsley
1 small garlic clove
1/2 teaspoon whole peppercorns
4 whole cloves
1/2 teaspoon seasoned salt
Parsley to garnish
Wash and scrub tongue well and place in heavy large Dutch oven with lid.
SAUCE:

3 Tablespoons butter
2 Tablespoons flour Pour in water to cover tongue. Add vegetables and seasonings. Stir to blend well.
1 teaspoon seasoned salt
1 3/4 cups hot, strained tongue broth
1/4 cup apple cider vinegar Let tongue come to a boil and skim any scum that comes up. Reduce heat and cook
3/4 cup brown sugar, tightly packed just under rolling boil 3 to 3 1/2 hours, covered, until very tender when a fork is
1/3 cup golden raisins, plumped 10 minutes in 1 Tablespoon sherry thrust into it. Remove pot from heat. Let tongue cool in the broth.
1/3 cup whole almonds, blanched, or split almonds, blanched

Remove tongue. You'll want to peel the skin off the tongue while it is still fairly
warm. Use a clean kitchen towel and grab skin and pull it off and it should come of in
large pieces. Discard skin. Slice tongue crosswise in medium thick slices. Set aside.

Place slices of tongue in sauce, spooning sauce to cover meat.

Place pot over hot water. Heat tongue thoroughly, allowing enough time for flavor to
permeate meat.

Serve on heated platter. Garnish with parsley sprigs.

For preparing the sause: In top of a double boiler, melt butter. Blend in flour and
seasoned salt, stirring with wire whisk. Cook gently 5 minutes to avoid raw-flour
taste.

Gradually add strained hot tongue broth, stirring to keep sauce smooth.

Pour vinegar and brown sugar into mixture; continue whisking until sauce is smooth
and thick. Add raisins and nuts.
 Beef Liver With Mushrooms

Ingredients:

¼ cup flour
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
0,5 kg beef liver, cut in strips
3 tablespoons oil
1 cup sliced mushrooms
½ cup sliced spring onion
½ cup sliced celery
1 cup chicken broth

Combine coconut flour, salt, and pepper together in a shallow dish.

Add liver to coat all sides.
Heat two tablespoons of coconut oil in a large skillet on medium high heat.

Add liver and cook until just browned.

Add mushrooms, scallions, celery, and the remaining one tablespoon of coconut oil.

Cook, stirring frequently for about five minutes, or until vegetables are tender.
Stir in broth. Continue to cook about five minutes. Serve hot.
 Pie with potatoes (Pirozki)

Ingredients:
Flour 400 g
Sugar 3 tbsp
Yeast 12 g
Vegetable oil 50 g
Water 180 ml
Salt 1 tea spoon
For Filling:
Mashed salted potato with fried chopped onion

Combine the yeast, sugar, salt, and ¼ of flour in warm water. Make dough. Put it
aside to ferment. Thereafter, put the remaining flour, vegetable oil, and knead it well.
Then put it aside to ferment. For about 1,5 hour.

When ready, roll the pasty up; cut it into small equal pieces. With oiled hands ( to
avoiding sticking ) producing pie : the center spread 1.5 tsp filling , folding the dough
like a dumpling. Once pies is ready, cover it by kitchen towel, and left for 15 min. to
rise.

Than fry on medium heat 3-4 min each side.

Remark: Pirozki it is a main course. No any garnish required. Normal portion 4 pc

per person.
 Pie with Meat (Belyashi)

Ingredients:
Flour 400 g
Sugar 3 tbsp
Yeast 12 g
Vegetable oil 50 g
Water 180 ml
Salt 1 tea spoon
For Filling:
Pork minced with onion + salt + pepper

Combine the yeast, sugar, salt, and ¼ of flour in warm water. Make dough. Put it
aside to ferment. Thereafter, put the remaining flour, vegetable oil, and knead it well.
Then put it aside to ferment. For about 1,5 hour.

When ready, roll the pasty up; cut it into small equal pieces. With oiled hands ( to
avoiding sticking ) producing pie : the center spread 1.5 tsp filling , folding the dough
like a triangle with hole in the middle. Once pies is ready, cover it by kitchen towel,
and left for 15 min. to rise.

Than fry on medium heat 5-6 min each side. Starting with hole down.

Remark: Belyash it is a main course. No any garnish required. Normal portion 4 pc

per person.
 Pizza Base (Italian Pizza Bread Dough Base)

Ingredients:
(15 g) fresh yeast or 2 tsp dried
90 ml tepid water
1/2 tsp sugar
1 tbsp olive oil
(175 g) plain flour (All purpose)
1 tsp salt

1. Combine the fresh yeast with the water and sugar in a bowl.

2. If using dried yeast, sprinkle it over the surface of the water and whisk in until
dissolved.

3. Leave the mixture to rest in a warm place for 10-15 minutes until frothy on the
surface.

4. Stir in the olive oil.

5. Sift the flour and salt into a large bowl.

6. Make a well in the centre and pour in the yeast liquid, or water and oil.

7. Using either floured hands or a wooden spoon, mix together to form a dough.

8. Turn out on to a floured work surface and knead for about 5 minutes until smooth
and elastic.
9. Place in a large greased plastic bag and leave in a warm place for about 1 hour or
until doubled in size.

10. Turn out on to a lightly floured work surface and 'knock back' by punching the
dough.

11. This releases any air bubbles which would make the pizza uneven.

12. Knead 4 or 5 times. The pizza base bread dough is now ready to use
 Chebureki ( meat pies)

Ingredients:
2 cups of boiled water at room temperature , 400 g
500-600 grams of flour
1.5 teaspoons of salt
1.5 tablespoons of vegetable oil
For Filling:
Pork minced with onion + salt + pepper (600-700 grm)

In a deep dish dough pour water. Top pour the flour, add salt and vegetable oil.

Thoroughly mix all until smooth. If the dough is very sticky , you can add flour .

Sprinkle the table with flour directly m lay out the dough on the flour of the cups .
Knead the dough until it is elastic , adding flour needed.

Unroll pastry into a thin pancake , a thickness of about 2 millimeters . Using a plate
cut out circles.

On one of the halves of dough with a spoon lay out the stuffing .

To seal the dough use plate like a cuter.

Than fry on medium heat 3-4 min each side.

Remark: Chebureki it is a main course. No any garnish required. Normal portion 4

pc per person.
 Pickled - Marinated and Salted Herring or Makrell.

Ingredients:
1 frozen herring ;
10 tbsp. l . salt ;
2 tea spoon . sugar;
1 tbsp. black pepper , dried dill.
2 bay leaves .
1 onion
80 gr sunflower oil
30 gr White vinegar

Mix salt and Sugar togather.Herring defrost , rinse and dry with a towel.

Put herring in a pan and cover with a mixture of salt and sugar. Layer should be at
least 5 mm.

Place it in vegetable room for 15-16 hours. For makrel : 24-25 hours

After 15 hours - take fish from salt , wash by cold water and cut off fillets. Place
fillets in a bowl with sliced onion, pepper, laurel, dill and mix it with oil and vinegar.
Keep in reef for 5-6 hours. And fish ready.

Serve with potato.

Remark: If fish oversalted - put for 1 hour in cold water.

 White bread

Ingredients:
2 kg wheat flour
    40 g yeast
    1 liter of water
5 tbl. Spoon sugar
    1 tea spoon of salt

Heat (to 50 deg C.) the roughly 1.5 cups of water and dissolve in it the sugar and
yeast . Then add 1 cup flour , stirring well to avoid lumps formed .

Put this mix in a warm place for half an hour . Preventing overcooling or, conversely,
too high temperature of dough . Ready Mix should double in volume and covered
with bubbles . After that, inside remaining water, flour and salt .

Thoroughly knead the dough and then put in a warm place for about 2 hours , so
that it rose . During this time, Punch dough gently 1-2 times . Then form a loaf , lay
out on a baking sheet , Pour some flour and make small cuts on top . Leave the
dough " breathe " for 10 minutes .

Brush the bread with water and send in a preheated oven . The walls of the oven
sprinkle with water and put on the bottom of the container with water . Baking
bread in the oven comes home at 200 ° C.

Bake the bread until a golden brown crust and about 35-45 minutes. Check readiness
of bread in the oven can be , pierced him with a wooden stick . If there are traces of
the dough , then the bread is still not yet ready .

Baking bread is not yet finished . Almost ready bread is recommended to remove
from the oven , sprinkle with water and put for another baking for a few minutes .

Hot bread took out of the oven carefully, gradually cooled , cover with a cloth (not
the plastic wrap ) to the bottom of the loaf was to air. Never put the hot bread in the
cold place , it is get bread sticky . Cuting freshly baked bread can be after it cools
down .

Note: usage bread baking forms to help to making different shapes.

 Bread Rolls

Ingredients:
Flour 1 kg
Sugar 100 gr
Yeast 25 g
Vegetable oil 50 g
Water 200 ml
Egg 1 pc
Milk 200 ml

Combine the yeast, sugar, salt, and ¼ of flour in warm water. Make dough. Put it
aside to ferment (15 min), Thereafter, put the remaining flour, vegetable oil, egg,
milk and knead it well. Then put it aside to ferment (1- 1,2 hour). During this time,
Punch dough gently 1-2 times .

When ready, roll the pasty up; cut it into small equal pieces. Powder them with flour
and shape the balls.

Put the balls closely onto the baking tray.

Let them rest for 15 mins, so they can grow in size a little. Put in oven, preheated to
200C. Bake for 10 mins. Than reduce temperature to 160C and bake 20 min. Brush
with whipped egg 5 mins before end of baking.

After oven place bread rolls in towel and cover by foil. Let them rest for 30 mins.
(steaming).

Then , Enjoy.
GARNISH (side dishes) of Potatoes

Potato Home Fry

Boiled potato

Mashed potato

Jacket potato

Baked Potato

Young potato with dill

Potato pancakes
GARNISH (side dishes) of Rice
GARNISH (side dishes) of Pasta
Any porridge is a easy to cook. Boil it in salty water (simular like a rice) untill its soft and water out. At the end put butter on top for melting and cover.
Porridge is a nice partner to any Goulash main courses.

GARNISH (side dishes) of Wheats

Bulgur wheat cracked

Buckwheat

Cous cous

Samba broken wheat

Millet
 Pickled Cucumbers

Ingredients:
Cucumbers 500 g
Mustard seeds 1 tb. Sp.
Dill dry or fresh 10 g
water 0,7 lt
Chili pepper 5 g
Bay leaf 4 ps
Garlic 20 g
Salt 4 tb. Sp
Sugar 1 tb.spoon
Black pepper whole
vinegar white 3 tb spoon
Rinse the cucumbers; trim the stem and root ends off. The cucumbers should be of
the same size.

Put the dill, black pepper peas, sliced chili pepper, garlic , mustard seeds, bay leaf
and vinegar on the bottom of the glass jar or pot. Then put cucumbers and cover
them with leaves of dill.

Boil 0.7 l of water; add the salt and sugar.

Pour the hot water into the glass jar with cucumber. Put the lid on; set aside for 3-4
days to get salted at a vegetable room . Thereafter, the new pickles can be served.

Remark: due to difference kinds of cucumbers, time to get salted is variable. Need
to test after 3 day. Ready pickles store in same liquid up to 1 month.
 Sauerkraut

Ingredients:
Cabbage 5 kg
Carrot 4 pieces
Salt 120 g
Laurel 5 ps
black pepper peas - 10 gr
Sugar 2 tb. Spoon
Water - 1 lt

Shred or grate the washed cabbage.

Grate the washed and peeled carrot coarsely. Add to the cabbage.

Stir the cabbage and carrot; season with salt, laurel and black pepper peas. Stir one
more time. Add water and good mix.

Put the cabbage into the pot . Add water and good mix. Press it with a plate so the
cabbage will give extra juice. Put a weight on top of the plate. You can use a jar of
water as a weight. Put aside for 2 day; keep at a room temperature. After that add
sugar and put in vegetable room for 3 days more.

Note: Sauerkrautit is ready for serving as salad. Store it in own juicein vegetable
room up to 2 month. For more taste can add sliced onion and sunflower oil before
serving.
 Sauerkraut with Beetroot

Ingredients:
Cabbage 3 kg
Water 1 lt
Pepper peas 7 pieces
Table vinegar 1 glass
Bay leaf 3 pieces
Beetroot 1 kg
Salt 4 tbsp
Allspice 5 pieces
Sugar 2 tb.spoon

Wash the cabbage. Cut the cabbage in two parts, and then into chunks.

Cut the beetroot in round slices.

Сombine cabbage and beetroot.

Boil the water. Combine it with black pepper, allspice, salt, sugar, and bay leaf.
Simmer for 10 mins. Add the vinegar and cook for one min.

Combine the marinade with cabbage and beetroot.

Put the ingredients in the glass jar and set aside for 4-5 days.

Dress the salad with vegetable oil before served.

 Pork Neck Baked

Ingredients:
1 pork neck
8 small garlic cloves
Salt, Pepper
50 ml soy sause

To dump pork neck with garlic, sprinkle by soya sause, add salt and pepper.

Cover in foil by 2-3 layers. And bake (200 deg C) for 2 hours.

Place in vegetable room. Than slice for coldcuts (thin).

Same prosedure with pork loin or kasseler, but backing time less.
 Salmon Salted

Ingredients:
1 salmon 5-6kg
800 gr salt
200 gr sugar

Take salmon fillet.

Remove remaining vertical bone by pliers.

Cut off skin carefully.

Mix salt with sugar.

Put Fillet in a pan and cover with a mixture of salt and sugar from both sides. Layer
should be at least 5 mm.

Place it in vegetable room for 13-14 hours. After That take fish from salt , wash by
cold water. Dry by paper towel.

And its ready to slice for serving. Serve it thin sliced.

Store fillet wraped in kitchen towel in vegetable room. Up to 2 weeks.

 Liver Spread

Ingredients:
Beef liver 800 g
Onions 400 g
Carrot 200 g
Butter 400 g
Ground black pepper to taste
Salt to taste
Milk 250 ml

Rinse the liver, remove the liver membrane if possible, cut by cubes and fry in the
frying pan over medium heat. Don’t burn the liver. Sprinkle it with salt and pepper,
add shopped onion and grated carrot anf fry all togather untill golden collor (6-
7min).

Mince all the ingredients with butter and milk in the grinder. Grind this mix 5 times
to be sure that all the ingredients are properly minced and combined. Stir well.

Spread will ready after cooling in reef.

 Ox tongue

Ingredients:
Ox tongue 1 pc
salt to taste
pepper whole 5 gr
laurel 3 ps

Boil the tongue 3,5 hours. Then take out skin untill it hot. And place back to boil for
30 min, add salt, pepper and laurel.

Good reef. Slice thin and cold. Put majonaise beside.