Izmir kofta

Ingredients
Beef 135, 20 onions, eggs (yolk) 0.5 pcs., wheat flour 5, melted butter 20, 20 tomato, red pepper 2, black pepper.

Beef mince twice, season with raw egg yolk, salt, red and black pepper, finely chopped onion, cut into small balls (5 pieces per serving), breaded in flour and fry. Make tomato gravy for meat broth, pour it over the balls and put them on a low heat, bring to readiness.
When serving, sprinkle with red pepper and herbs.

Kofta Bozbash | Lamb Soup

Ingredients
Lamb 120, 10 melted butter, onion 15, rice 40, 20 eggs, spices.

Cook the rice soup in meat broth with browned onions and spices. In this soup simmer meatballs with lamb minced meat, mixed with cooked rice, eggs, pepper and greens. For 5 minutes before serving soup to fill with eggs, mixed with water or milk.

Bozbash Echmiadzin

Ingredients
Lamb 80, 10 melted butter, onion 15, 45 eggplant, tomato 85, 25 green beans, sweet peppers 20, 20 okra, potatoes 75, parsley 10.

Lamb boiled, cut into pieces, fry, pour the strained broth, add the browned onions, sliced eggplant, tomatoes, peppers, green beans, okra, potatoes and cook until tender. When serving sprinkle with herbs.

Harissa | Wheat porridge

Ingredients
Lamb 115 or 100 chicken, cereal wheat 70, 20 melted butter, onion 30.

In the semi-liquid wheat porridge, cooked in meat broth, add chopped pieces of flesh boiled lamb or chicken and beat until the mixture becomes viscous. When serving sprinkle with oil and put the browned onion and sprinkle with cinnamon.

Soup of assorted vegetables

Ingredients
Cabbage 40, 80 potatoes, 20 carrots, turnips 20, parsley 10, onion 10, 10 leeks, peas 15, beans (pods) 15, 40 tomatoes, butter 10, greens.

Carrots, parsley, leeks and onions chop into strips and fry in the fat. Cabbage and bean sprout chop; pods peas, if they are large, cut diagonally into 2-3 pieces. Cut the potatoes into cubes or slices, tomatoes — sliced.
In the boiling broth or water, put the cabbage and bring to a boil. Add remaining vegetables taking into account timing of the cooking. Cook the soup for 25-30 minutes. 5-10 minutes before end of cooking, put the chopped tomatoes and salt.
In soup, cooked with water, add milk (200 g) or serve it with sour cream (10 g) and greens.

Zucchini soup with fresh mushrooms

Ingredients
Fresh porcini mushrooms 85, 100 zucchini, potatoes 50, carrots 20, parsley 5, celery 5, green onion 15, 40 tomatoes, butter 10, sour cream 10, greens.

Potatoes and zucchini cut into slices thickness of about 0.5 cm Roots, cut into slices and sauteing on fat, 2-3 minutes before the end of frying add green onion, sliced 2-2,5 cm Prepared mushrooms to chop, put in boiling broth or water and cook for 20-30 minutes, add fry roots, potatoes and cook for 15-20 minutes. 5-10 minutes before the end of cooking, put zucchini, tomatoes and salt.
Serve with sour cream and greens. The soup can be cooked with milk (200 g).

Cauliflower soup

Ingredients
80 cauliflower, leek 30, 80 potatoes, green peas canned 20, butter 10, sour cream 10.

Leek (white part) slice lengthwise into pieces with a length of 2.5—3 cm and slightly fry with oil. In the boiling broth or water, put the prepared onion, cauliflower and potatoes sliced into strips. 5 minutes before end of cooking, add canned green peas and parsley leaves.
The soup can be served with sour cream or egg-milk mixture or cook it with milk.

Pastirma (Marinated beef)

Ingredients
Beef (fillet) 310, 40 onions, wine vinegar 10, 5 melted butter, spices, garnish 150.

Fillet or meat cut into cubes (30 grams), add the chopped onion, salt, black pepper, white wine vinegar, bay leaf, allspice, stir and marinate in pottery 2-3 days. After the meat strung on a skewer and roast over wood coals. During frying the meat periodically lubricate the melted butter.
Garnish the same as that of a Caucasian barbecue.

Chachochbili (Chicken with herbs)

Ingredients
230 Duck or pheasant, or chicken 220, 205 turkey or goose 250, melted butter 20, 100 onion, tomato puree 20 or fresh tomatoes 40, 5 flour, white table wine or wine vinegar 10, 20 lemon, herbs 10 different spices.
For the sauce: 500 Broth, 50 butter, flour 25, 40 carrots, onions 40, parsley (root) 30, tomato puree 500, 10 sugar, citric acid, 0.5, 1 peppercorn, bay leaf 0.5., the wine dry white 100, butter 70.

Fried flour in butter (keep white color), dilute broth, then add the browned onions with vegetables and tomato puree, sugar, citric acid, pepper, bay leaf, salt and cook for 25-30 minutes. Ready tomato sauce strain and heat to boiling, pour into it the grape dry white wine and season with butter.
Portion pieces of poultry or wildfowl fry and stew with saute onions in tomato sauce, of wine or wine vinegar, lemon juice and herbs (tarragon, cilantro, parsley) to readiness.

Satsivi (Poultry with walnut sauce)

Ingredients
Chicken, duck, turkey, goose 200, 150 Satsivi.
For the sauce: Broth 450, melted butter or chicken fat 100, walnuts (core) 200, onion 300, flour 30, eggs (yolks) 5 pcs., garlic 30, wine vinegar 100, cloves 2 cinnamon 2, red pepper.

Finely chopped onion fry lightly with oil or grease, remove from chicken broth, then add flour and continue sauteing for a few minutes, stirring with a wooden spatula. In this mass pour the hot strained broth and simmer for 10-15 minutes at the boil. Crush walnut core with garlic, add the crushed cloves, cinnamon, red pepper, egg yolks, vinegar. Rub the mass of wooden spatula and stirring, heating, adding the prepared mixture, not boiling. Ready sauce to cool.
Boiled poultry cut into portions 2 pieces (fillets and leg). You can boiled until half-cooked bird to lightly roast it in the oven. Serve a cold, with satsivi sauce.

Chikhirtma (Traditional Georgian soup)

Ingredients
Chicken 135 or lamb 115, eggs 1 pcs., butter or melted butter 15, wheat flour 5, 40 onions, wine vinegar 10, 0.05 saffron, coriander.

Chopped onion fry in butter or melted butter, add the flour and continue sauteing 2-3 minutes, dilute broth, boil and set aside; then gradually introduce the egg yolks, mixed with tincture of saffron, vinegar and chopped fresh cilantro. To the yolk is not curled, seasoned soup is not boiling.
When applied to the portion put 2-3 pieces of chicken or lamb and sprinkle with herbs.

Citrus soup

Ingredients
Oranges 1/2 pcs. or large tangerines 1 pcs., 20 sugar, potato starch 10, cream or sour cream 20, citric acid.

Sugar (half the norm) to dissolve in hot water, add the thinly sliced zest of oranges or tangerines and bring to a boil. Then enter pre-diluted with cold water potato starch and again heated to boiling. The resulting syrup to cool.
Peeled orange or tangerine slice, remove grain, cover slices of sugar and leave it for a while (while preparing the syrup). In the cooled syrup, put the prepared fruit and add citric acid, if the soup is not enough sour.
Separately, for garnish boiled crumbly rice or sago.
When serving in a bowl put a side dish, pour the soup and add sour cream or cream.

Fresh fruit soup

Ingredients
80 Apples, pears 90, 10 potato starch, sugar 40, cream or sour cream 20, cinnamon 0.5, citric acid.

Peeled and seeds of apples and pears (from waste prepared broth), cut into slices, wedges or cubes, pour the strained broth or water, add sugar, cinnamon and cook over low heat. Before the end of cooking, pour the soup diluted with cold water, potato starch, stirring gently so as not to mash the fruit, and again heated to boiling. If the soup is not enough sour, add citric acid.
Before serving, remove cinnamon from soup, then pour it into a bowl and add sour cream or cream.

Ingredients
300 kvass, beets with tops 80, 20 carrots, cucumbers 50, 25 green onion, 1/2 egg, sour cream 40, 5 sugar, vinegar 3% 5, the greens.

Young beets cut into small cubes or strips, stalks — in pieces of 2-3 cm, cover with water, add vinegar and simmer 20-30 minutes. 10-15 minutes before the end of stewing add chopped beet tops.

Ready beets to cool in the broth.

Carrot peel and cook separately. Cool and cut into small cubes (2-2.5 cm). Cucumbers cut as carrots. Chopped onions rubbed with a small amount of salt as long as the juice appears.

Sour cream, eggs, green onions, sugar, salt and mix well to combine. The resulting mixture was put together with the broth beets, cucumbers, pour kvass and stir well.

When submitting in a beetroot soup add dill. With mass production of beetroot should be guided by the same guidelines as in the production of meat okroshka.

Rabbit soup with rice

Ingredients
Rabbit 100, 10 carrots, onion 5, 10 Flour, rice 30, 5 celery, butter or cream margarine 10, 0.5 paprika, pepper.

Rabbit cut into pieces (2-3 pieces per serving) and fry in butter until then, until the rabbit is browned. Carrots and onions finely chop and fry, sprinkle with dried flour, paprika and saute for another 2-3 minutes, stirring occasionally. Rabbit and vegetables pour broth or water, add celery stalks, peppercorns, salt and cook at low boil 1 hour, removing appearing on the surface of the foam.
Boil rice separately in salted water. At the end of cooking soup to filter through a sieve. Serve with pieces of rabbit and rice.

Rabbit baked with egg

Ingredients
Rabbit 100, 150 potatoes, melted butter 5, eggs 1 pcs., 30 sour cream, green onions 10.

The rear legs and kidney area of a carcass to roast in the oven until tender, then separating the bones, slice the meat across the grain into thin slices, 3-4 per serving. On the bottom portion of the greased pan put a layer of sliced boiled potatoes, and on them slices of meat, which again cover with potato slices. Raw egg mixed with sour cream and chopped green onions, season with salt. Pour this mixture into the meat with the potatoes and bake in the oven.
You can also cook rabbit with crumbly rice, wheat or buckwheat porridge, boiled pasta, noodles or beans.

Rabbit baked with cabbage

Ingredients
Rabbit 100, melted butter 5, 15 onions, 50 sauce, braised cabbage or potatoes 150, 5 cheese, crackers 3.

Boiled or roasted rabbit meat cut across the grain into thin slices weighing 4-5 grams, put in a saucepan, add the finely chopped browned onions, red sauce or tomato, stir, boil and add salt.
Meat dressed with sauce put into serving pan, cover it with a layer of cabbage or slices of boiled potatoes, mashed potatoes or mashed beans, sprinkle with grated cheese, mixed with crushed crackers and drizzle with melted butter and bake in the oven to form on the surface golden brown. Submit meat in the same pan in which it was baked.

Vegetable soup with beans and croutons

Ingredients
Savoy cabbage 75, 50 potatoes, beans fresh 40 or dried 20, 20 carrots, leek 20, 10 onions, 15 lard, sour cream 15, 20 croutons.

Savoy cabbage cut into checkers and immersed in hot water for 1-2 minutes. Carrots cut into slices, chop the onion and lightly fry everything together in the fresh lard, pour hot water, add potatoes, sliced, fresh white beans, cabbage, salt and cook soup at low boil until tender. If the soup is cooked with dried beans, it is necessary to pre-cook.
For the soup separately submit sour cream and croutons of dried wheat bread cut into small slices.

Vegetable soup with beans

Ingredients
Cauliflower 75, 75 potatoes, carrots 20, parsley 10, 10 onions, leeks 10, 20 beans, margarine table 10, greens.

Well washed beans cover with cold water (for 1 kg of beans 3 liters of water) and heating slowly over low heat in a sealed container, cook until done.
Roots cut into cubes, chop the onion and fry in fat. Potatoes cut into slices or cubes. Cauliflower divided into small florets.
In the boiling broth to put at the same time roots, potatoes, cauliflower and cook for 15-20 minutes. 5-10 minutes before the end of cooking, add the boiled beans with broth and salt.

Ingredients
Artichokes 2 pcs., boiled chicken (fillet) 15, 25 green peas, spinach 20, butter 20, 20 flour, eggs 1/4 pcs., 50 cream, lemon 1/6 pcs.

Artichokes are treated as follows: cut the top part of the leaves with sharp ends and are removed at the base of the stem, the cut is moistened with citric acid to protect against darkening.

Metal spoon clean out the inside, inedible part of the artichoke, artichokes and then washed. That during the cooking leaves are not broke, artichokes tie up threads.

After treatment, the artichokes should be immediately boil; they can be stored before cooking in acidified with citric acid, cold water is not more than one hour. For prolonged storage peeled artichokes darken.

Artichoke bottoms sprinkle with lemon juice and simmered with butter and broth. Separately, in a pan fry the flour to cook white sauce with chicken broth. The sauce add green peas, simmered artichoke bottoms and cook for 15-20 minutes at a low boil. 

Mass rubbed through a sieve and bring to a boil again, dilute the broth and season with a mixture of egg yolks and cream.
When serving the soup to put cooked chicken, diced, boiled and chopped spinach leaves.

Ingredients
Beets 200, leek 20, 10 flour, butter 15, sour cream or cream 25, 5 vinegar, croutons 18.

Raw beets peel, grate and saute with some broth and oil until soft (to the color of the beets survived, you can add vinegar). Onion finely chop and spasserovat on oil. Put into the broth stewed beet, browned leeks, bring to a boil, add white sauce and cook at low boil.

After 15-20 minutes, wipe a lot and again bring to a boil, add the broth so that the consistency of the mass corresponded to a puree, and season with sour cream or cream. 

You can serve croutons separately.

Ingredients
125 Potatoes, onion 15, dried mushrooms 4, prunes 15, 10 refined sunflower oil, flour 5, 20 raisins, lemon 1/10 pcs.

Finely chop cooked mushrooms and put them in the strained mushroom broth, onion, finely chopped, fry in vegetable oil, add flour and continue frying for 4-5 minutes, then combine with mushroom broth.

Bring soup to a boil, add the potatoes, cut into slices, prunes, raisins and cook until tender.

Serve with slices of lemon and herbs.

Ingredients
Fish broth (ordinary ukha) 400, 95 sterlet, butter 2, carrots 5, lemon 1/15 pcs., pepper, herbs.

Sterlet clean, gut and wash well. Scrape with a knife from the skin mucus, and then to complete its removal to wipe the fish tissue. In portion bowl or saucepan pour the clear fish broth (ordinary ukha), cooked in this recipe, bring it to a boil, lay sterlets pieces, add pepper (2-3 grains) and cook for 10-15 minutes (depending on the size of the pieces of fish). Appears on the surface of the foam is removed, leaving the fat sequins.

If the surface of the soup is not enough fat, the last to enter further. To do this, carrot, shredded on the grater, then fry in butter, drain and pour a few drops of oil into the broth. After the heat treatment to separate from fish cartilage.

Serve the soup in the same bowl in which it is boiled or heated plate, which put a piece of sterlet and pour the fish broth. Separately on the socket submit a slice of lemon and chopped parsley. You can also make Moscow rasstegai or Kulebyaka.

Ingredients
20 Carrots, turnips 10, 5 parsley, onion 10, 10 leek, butter 5, greens;
For the gnocchi: 30 semolina or flour 40, butter 5, 10 eggs, broth 60.

Carrots, turnips, parsley and onion cut into slices and lightly fry all together on fat. Put the browned vegetables in boiling broth and cook for 20 minutes at low boil.

To cook the gnocchi. In a deep saucepan pour the milk and water in an amount required for welding thick viscous porridge, add salt, fat, heat to a boil, add cereal and stir so that no lumps. After cereal swell, boil porridge on low heat, continuing to stir for about 5-10 minutes. After that, porridge to cool to about 70°, add raw eggs in 3-4 approach, mixing thoroughly after each added portion of eggs.
To cut the gnocchi using two spoons and cook in the broth cooked at low boil for 5-6 minutes. Gnocchi should float to the surface of hot soup.

When making a large amount of gnocchi, the dough to cool (for taste in the dough, you can add finely chopped greens). Roll out the dough on the table and, adding flour, rolled into the form of thin bars, some of them flattened and cut in the form of rhombuses, squares, etc. to cook gnocchi in the broth in a saucepan, keep on a water bath.
When serving, put the gnocchi in a bowl with part of the broth in which they cooked, pour the broth with vegetables and sprinkle with herbs.

Ingredients
300g meat (beef or chicken), 40g of dried mushrooms, 300g potatoes, 200g fresh tomatoes, 2 onions, 50g butter, 0.5 l of mushroom broth, greens.

Cook any meat until half cooked. Dried mushrooms pour water and boil. In the prepared pots to put the pieces of meat, pour mushroom broth, add pepper and leave to simmer in the oven.

15 minutes before end of cooking in a pot put the boiled mushrooms, potatoes, raw onions. 5 minutes before end of cooking put a fresh tomatoes cut into slices. 

When serving in a pot put butter and herbs.

Ingredients
Ruffes or perches 150, pressed caviar 8, 5 parsley, celery 5, 10 onions.

Processed fish and cover with cold water, gradually warming, bring the broth to a boil, then remove the foam, add the parsley, onion and continue cooking for 40-50 minutes. Ready broth and lighten caviar solution.

To prepare the solution: caviar grind in a mortar, gradually adding water (1-2 tablespoons) for as long as a homogeneous mass (grains are should be carefully pounded). Thereafter the mass is diluted with cold water (4-5 liters of water per 1 kg of caviar) and add salt.

The prepared solution was poured into the broth, stir well, close the bowl with a lid, heated to a boil, remove the foam and continue cooking at low boil for 20 to 30 minutes. Ready soup off the heat and let it stand (caviar solution settles on the bottom), and then strain.

When producing large quantities of soup solution of caviar can be imported in two steps.

When cooking in the broth should be added to the stems of parsley and celery, which give the broth (ear), a pleasant aroma and beautiful greenish hue.
Fish soup serve in soup bowls. Separately, you can submit pies or pie with minced fish.
The best fish soup obtained from small fish - perch and ruffe.

Ingredients
600g of onion, 50g butter, 500g of broth, 50g of cheese, salt - to taste.

Onions cut into rings and fry in butter until golden brown, sprinkle with pepper. Prepare the broth, put the roasted onions and boil for 7-8 minutes, add salt.
Cut small slices of bread, fry them on both sides.
Pour the soup into a la carte dishes, put the slices of roast bread, sprinkle with grated cheese with a thick layer. Bake in the oven.

Ingredients
Carrot 150, rice 35, 10 butter, milk 75, eggs (yolks) 1/8 pcs., 2 sugar, toast 18.

Carrots cut into slices, season it with salt, sugar and lightly fry in butter, pour the broth, add the washed rice and cook at low boil until ready.

Mass wipe, again bring to a boil, dilute broth until desired consistency and season with oil and a mixture of egg yolk and milk.

For the soup is served separately dried croutons of white bread.

This soup can also be prepared in milk and as a side dish to put it first browned and then cooked carrots, diced.

Ingredients
2l of water or broth, 150g of beans, 150g of walnuts, 1 large onion, salt and pepper, oil for frying onions.

Beans to sort, wash and soak for several hours in cold water to speed up the cooking time. After soaking the beans, boil until half cooked in the broth, and it is possible and in the water. To add the beans and sliced fried onion rings, pepper, salt and chopped nuts. All stir and cook until done. Serve in a platter, sprinkle with herbs.

Ingredients
Grey partridge 1/3 pcs. or black grouse 1/8 pcs. or pheasant 1/8 pcs. or white partridge 1/4 pcs., 20 flour, butter 20, 75 milk or cream, eggs (yolks) 1/8 pcs.

Treated wildfowl (grouse, pheasant, black grouse, partridge, and others.) fry lightly with oil (for more flavoring soup) and cook in the broth. In the finished fowl to separate the meat from the bones.

Leave 8-10 g fillets for garnish and chop the rest of the meat and pass through a wiper machine or grind in a mortar. Add grated mass of cold broth until a porridge consistency. Puree thus prepared before use stored in the refrigerator.

At the same time prepare a white sauce, broth of the fowl, add the fowl bones and cook for 20-25 minutes. Then strain the sauce, to attach to it puree game and again bring to a boil.
Season the soup with a mixture of egg yolks and milk, butter and salt.

When serving in a bowl of soup to put fowl fillet, cut into short strips, or quenelles, to cut with the help of two teaspoons.

Ingredients
The broth of meat, chicken or wildfowl 400, butter 1, egg 1/2 pcs., 25 milk, greens.

Raw eggs lightly beaten whisk and gradually add them cold milk or broth. The resulting mixture of salt and strain through a sieve and pour into molds, greased. Cook the omelette in a water bath at a temperature of 80-85° or in ovens, avoiding boiling water.

The portioned forms omelet cook 12 to 15 minutes, and in the forms of capacity 400-500g - 30-35 minutes. After cooking omelets must have a dense consistency. Ready omelet cooled to 30 °.

When serving omelette removed from the a la carte form (scrambled eggs, boiled in great shape, cut into chunks), put in a bowl and pour the clear broth. To improve the appearance of the dishes you can add chopped spinach leaves cooked or scalded leaves of parsley.

Ingredients
200 roots of willowherb, meat or chicken 400, 100 potatoes, 1 carrot, 1 onion, vegetable oil 30, 50 cream.

Prepare roots willowherb (lat. Chamérion angustifólium): clean, cut into small pieces and saute in oil, add to the grated carrots and onions.

Prepare the broth: possible beef, chicken can be. The broth cook potatoes until soft and run every green. Together, boil for 5 minutes over very low heat.

To salt the end of cooking. Serve with sour cream.