Marinated plums

Ingredients
For 1 l marinade fill — 240 ml of 6% vinegar, 490 ml of water, 270 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.7 star anise and 0.6 allspice.

For marinating select ripe plums, removing both overripe and unripe. Then clear the peduncles and impale plums in a few places that are not cracks on the fruit and that they soon saturated with marinade. Prepared plum put in a good steamed and washed container and pour the marinade.
Depending on the use of plums, marinated can be done without adding spices.

Marinated cherries

Ingredients
For 1 l marinade fill — 270 ml of 6% vinegar, 420 ml of water, 310 grams of sugar and spice: 1.3 g cinnamon, 0.5 clove, 0.6 star anise and 0.5 allspice.

Cherries to sort out, separating overripe, damaged and rotten. Remove the peduncles. After this wash the cherries, place in container and cover with marinade. Depending on the use of cherries, marinated can be done without adding spices.

Marinated grapes

Ingredients
For 1 l marinade fill — 260 ml of 6% vinegar, 570 ml of water, 170 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.65 star anise and 0.6 allspice.

In barrels you can marinate the whole bunches of grapes, in large bottles — only berries. The grapes are sorted to remove damaged and immature, rinse, put in a barrel and pour the marinade.

Marinated pears

Ingredients
For 1 l marinade fill — 220 ml of 6% vinegar, 530 ml of water, 250 grams of sugar and spice: 1.25 g cinnamon, 0.5 g clove, star anise and allspice.

Pears clear from the peduncle and calyxes. If the peel is rough, then it should be cleaned. Pears not more than 4 cm diameter can be left as a whole, and larger fruit cut into halves along removing the seed box. Prepared pear drop to 2-10 minutes (depending on their level of maturity, fruit size and the varieties of pears) in boiling water, which added 0.1% (from the amount of boiling water), citric or tartaric acid. After that pear immediately cooled in water, put in a good steamed and washed container and pour marinade fill.

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.

Baked corn

Ingredients
Corn cob 1-2, melted butter or bacon 5, butter 15.

Corn on the cob, cleaned of leaves, put in a single row on a baking sheet greased with a small amount of melted butter or bacon fat, and put in a highly heated (300° C) oven. As soon as the ears on top are slightly browned, they need to flip to the other side and again fry.
Serve with a slice of butter.

Corn souffle

Ingredients
1 corn on the cob, 100 sauce, eggs 1.5 pcs., milk 10, butter 10, cheese 20.

In thick milk hot sauce to add at continuous stirring raw egg yolks, pre-mixed with milk, grated cheese and fresh cooked grain (cobs) of corn. 15 minutes before serving in weight to enter whipped in a dense foam egg proteins and gently stir. To put weight on a greased pan portioned, smooth the surface, brush with beaten egg, sprinkle with grated cheese, drizzle with oil and bake in hot ovens or grill until golden brown.
Serve immediately after baking.

Corn fried in dough

Ingredients
1 corn on the cob, fat for deep-frying 10;
For the dough: flour 20, sunflower oil 5, milk 20 eggs 1/2 pcs.;
For the salad: fresh tomatoes 75, sunflower oil 5, 3% vinegar 5, pepper.

The lactic ripeness corn cob boiled in salted water, clean of leaves, dipped in liquid unleavened dough and fry in deep fat to form on the surface golden brown.
For the dough, egg yolks rubbed with oil, add milk (or water) in which pre-dissolved salt. Pour the sifted flour, stir well, and then enter firmly beaten egg whites, and again stir slightly.
Serve immediately after frying. Separately serve a tomato salad.

Corn with green peas

Ingredients
Corn 75, 75 peas, milk 150, butter 15, flour 5, sugar 5.

Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas. Season with salt and sugar and thicken with flour mixed with butter.

Ingredients
At 100 kg of cabbage requires 2.5 kg of salt, carrot 4 kg, 9 kg of apples, cranberries or cowberries 3.5 kg, 0.5 kg of cumin. Loss on sauerkraut is 12%.

Cabbage clean from green, contaminated or damaged leaves and cut off the outer part of the stem. Peeled cabbages shred or chop, depending on what type of cabbage prepared - shredded or chopped.
When cabbage filling in the well-steamed and washed barrels each layer of cabbage height of about 5-7 cm is necessary to pour salt and compacted. To give a better taste to cabbage add chopped carrots, apples, cranberries or cowberries, cumin.

You can add the cabbage and beets, which also improves the taste of cabbage, but paints it in pink color.

Filled barrel should cover washed green cabbage leaves and a clean white cloth. Cover with a wooden circle, and on him the yoke - thoroughly washed stones cobblestone weight of approximately 10% to the weight of cabbage.
When the cabbage and settles on the wooden circle appears brine height of 10-15 cm, necessary to reduce the pressure.

Formed on the surface of the brine foam has to be removed, and the edges of the barrel wipe thoroughly with a clean towel. As fermentation oppression, put on a wooden circle, should be reduced, but in such a way that cabbage all the time was covered by a brine layer at least 10 cm.

Cabbage fermentation lasts about 20 days at a room temperature of about 14°C. Fermented cabbage should be stored at a temperature of from 0 to 3°C.
You can also cook the cabbage in a pan or other suitable container taking the appropriate proportions of the ingredients.

Salted cucumbers

Ingredients
For small pickling cucumbers per 10 l of water take 600 g of salt, for salting large — 700 g. Per 100 kg of cucumbers put 3 kg of dill, 0.5 kg of horseradish (root), 0.3 kg of garlic, 50 g fresh green bitter pepper, 0,5 kg tarragon.

For saltling cucumbers initially sorted, throwing overripe and damaged or irregularly shaped cucumbers. Selected cucumbers sorted by size. It recommended each batch (small, large, medium) salt in a separate container. Thereafter, cucumber wash and prepare spices - fennel and tarragon, horseradish (root), garlic, green bitter pepper, peel them and cut into pieces about 5 cm long.

On the bottom of the well steamed and washed the barrels, with a capacity of approximately 100 liters, put a layer of mixed spices and then the cucumbers as tightly as possible, preferably in a vertical position. In the middle of the barrel to put a second layer of spices and filling barrels of cucumbers to cover the third layer of spice.

Barrel close the upper bottom. Then drill a hole through which to pour the brine, and then close the hole wooden cork. If the cucumber for fermentation and storage shall be left in place salting, instead of capping put on top of a wooden circle with a small load.

During fermentation turns the natural decline of cucumbers in the amount of 6% by weight of fresh cucumber. For storage of pickles best temperature is 0-3°C.
In the non-refrigerated storage cucumber fermentation ends in 30 days and refrigerated - in 50-60 days.

Salted tomatoes

Ingredients
To prepare the brine for pouring brown and green tomatoes for every 10 liters of water (depending on their size) taken from 700 to 800 grams of salt and to fill the red tomatoes take 800- 1000 g of salt. Spices per 100 kg tomatoes: 1.5 kg dill, 1 kg black currant leaves, 0.5 kg horseradish leaves.

For salting tomatoes can take a different stage of maturity: green, brown, red. Top quality tomatoes are obtained by salting them in the stage of lactic ripeness and brown tomatoes.

Salting green and brown tomatoes with the addition of spices (fennel, cayenne pepper, black currant leaf and horseradish), and ripe tomatoes - without spices. Before salting the tomatoes must be sorted not only according to their degree of maturity, but also in size, and each grade salting, as much as possible, in a separate container.

When sorting the tomatoes to remove the stalk, then wash and put in a tight and well-washed steamed barrel. At the bottom of the barrel and the middle layer of tomatoes, as well as the top lay a mixture of spices. If the barrels to store tomatoes you want to move to the basement or another location, then it is necessary to continue to act, as stated above.

Beans croquets

Ingredients
Beans 100, roots and onions 5, 40 eggs, milk sauce 50, white bread 20, 8 flour, oil for frying 15, 75 sauce or sour cream 30, pepper, parsley 10.

Beans boiled in water with roots and onions. Then, drain the broth, pass it through a wiper machine, and if it is a little - rub through a sieve. In the cooked puree add the hot thick milk sauce, raw egg yolks, salt, pepper and mix well. Cut the mass on the balls (croquets) the size of a walnut, which are breaded in flour first, and then moisten in egg white, again breaded in crumbs of white bread. Fry the croquettes in oil, heated to 170-180° (deep-fried), and then remove them from the fat with a slotted spoon to paper towel and drain off excess fat. Then warm up in the oven.
When submitting put hot croquettes on a plate or platter covered with paper towel and decorate with chopped parsley, deep fried. Separately in a gravy boat submit tomato sauce, red wine, sour cream or yogurt. The croquettes can also be used as a side dish with grilled meat, poultry and wildfowl.

Beans vol-au-vent with mushrooms

Ingredients
100 beans, eggs 20, 30 bacon, mushrooms 75, tongue or ham 20, 30 sauce, butter and lard for 5, 10 cheese, 10 roots and onions, pepper.

Boil white beans in water with onions and roots until tender, drain the broth and skip the hot together with roots and onions through the wiper machine or rub through a sieve. To this puree add the with salt, pepper, raw egg yolk and mix well. At the a la carte dish or pan, put two thin, wide slices of smoked bacon cooked without skin. Puree beans to put in a pastry bag with a tapered metal tube at the end and release it on each slice of bacon, so to get the oval boxes; boxes filled with minced mushrooms and cooked ham or roast beef, sprinkle with grated cheese, pour the melted butter and bake in the ovens to form on the surface of golden brown. To prepare the stuffing of porcini mushrooms or champignon and boiled salty the tongue or low fat ham, diced (7-8 mm), fry in melted lard, add the red sauce and to boil.
Vol-au-vent serve in the same dish in which they are baked.

Beans with braised beets

Ingredients
50 beans, beets 80, 5 vegetable oil, 3 vinegar 9%, sour-cream sauce with onions 75, greens.

Raw red beets clean, cut into cubes about the size of 8-10 mm, put in a bowl, add melted butter and water (0.1 l water per 1 kg beet), cover and simmer until beets are tender. In prepared beets add a little vinegar to the color of her became brighter, and stir. The beans are cooked, drain the broth, mix beans with braised beets and season the mixture with sour cream sauce with onions. When serving, put on a plate or in a porcelain bowl, sprinkle with parsley or dill.

Beans with apples

Ingredients
100 beans, fresh apples 50, melted butter 10, sugar 10, flour 4, 50 sauce, pepper.

Fresh sour apples washed, cut lengthwise into quarters, remove the seeds, cut into thin slices and cook with melted butter and sugar. Cook the beans in water and drain the broth. This broth and flour, fry in butter, cook the sauce of medium thickness, season it to taste with salt and pepper. Then the beans, sauce and apples combine, mix and cook together for 10-15 minutes. Serve hot. Separately to this dish can be fed into a gravy boat rusks sauce.
To make it, melt the butter, add the toasted bread crumbs, citric acid or lemon juice, salt and stir.

Ingredients
Eggs (whites) 84, 35 sugar, raspberry 50, 2 butter, powdered sugar 5, milk or cream 150.

Prepared berries through a sieve. In the resulting puree add the sugar, milk and boil down until the sauce is begins to hold well on the scapula. The prepared mixture to combine with the whipped whites and mix scapula well. Brewed souffle to put a slide in the melchior pan greased with butter. Further, the process of cooking, like when cooking vanilla souffle.

Can be the same mass to put a picture, releasing it from the paper rolls in stacked slide souffle.  Bake souffle in the oven at a temperature of 200-250°C.
Submit souffle sprinkled with powdered sugar.

Young shoots of plants, which are widely considered to be weeds, in the spring becomes the true storehouse of vitamins, mineral salts and other necessary for good health chemical compounds.
Another wonderful creation of nature should meet in the kitchen. It is a cute dandelion. Salad of dandelion leaves is famous in France as a true delicacy and is served in the best restaurants. And the Italian Housewives never forget to sprinkle spring salad a handful of freshly picked herbs.

Dandelion salad

Ingredients
100g dandelion leaves, 1 medium carrot, 1-2 cloves of garlic, 1-2 slices of lemon, 1 tsp. of lemon juice, mayonnaise and nuts to taste.

Young dandelion leaves are washed in running water (can be soaked for 10 minutes in cold water), throw in a colander, chop not very finely. Add crushed together garlic with salt, chopped lemon skin, grated raw carrots (you can use beet), a few leaves of sorrel, crushed walnuts. Dressing with mayonnaise and lemon juice.

Dandelion and parsley salad

In equal proportions take dandelion leaves, green onions and parsley. You can add the garlic mashed with salt and a little mustard.
Dandelion leaves to prepare: soak in salted water for 15 minutes. Fold in a colander, chop. Rinse and chop the parsley. Add green onions, dill, season with oil and vinegar.

Dandelion salad with yogurt

Take equal parts of dandelion leaves, coltsfoot, watercress and sorrel, rinse under running water, scalded with boiling water and chop. Tomatoes cut and mixed with herbs. Fill with a mixture of yogurt, cream and sugar. Add salt to taste. Top decorate salad chopped onion and borage.

Dandelion and sorrel salad

Equal shares of sorrel and dandelion leaves thoroughly wash, chop and season with vegetable oil. Well add honey and pine nuts. Perfect for meat dishes and cold meats.

Pumpkin casserole with cottage cheese

Ingredients
Pumpkin 150, 80 cottage cheese, semolina 20, 40 milk, eggs 1/2 pcs., 15 sugar, sour cream 40, butter 20, cumin.

Purified pumpkin cut into pieces and simmered in butter until tender. Then combine with a thick semolina porridge, boiled in milk, and rubbed cottage cheese. Put the eggs, sugar, salt to taste, cumin. Well mix and put on a greased pan or a la carte pans, smooth, brush with egg and bake in the ovens.

Pumpkin porridge

Ingredients
200 Pumpkin, wheat or semolina 25, butter 25, 30 milk, sugar 10.

Peeled, chopped pumpkin simmered with milk and oil, then put washed millet or semolina into a pumpkin, sugar, salt and cook on low heat until tender.
When submitting put a piece of butter to the porridge.

Pumpkin baked with egg

Ingredients
Pumpkin 200, eggs 1 pcs., 50 milk, butter 25, 5 flour, pepper, dill.

Prepared pumpkin cut into pieces of 15-20 g, sprinkle with pepper, breaded in flour and fry in butter until tender, then put the pan and pour the egg mixed with milk. bake in ovens.
When serving sprinkle with dill.

Truffles in champagne

Ingredients
Truffles 150, сhampagne 50, broth from vegetables 50, veal juice 50.

Clear truffles, remove their skin, put in a saucepan, pour the champagne, add the broth of vegetables and salt. Simmer in a sealed container. Ready-made truffles to put in another bowl, and the broth is almost evaporated to dryness. Add to it the concentrated juice of veal, boil again, strain and pour this sauce truffles.
Before serving, warm up, but do not boil.

Baked porcini mushrooms

Ingredients
250 porcini, butter 25, 50 sauce, onion 20, 5 cheese, ground crackers 5, 1 garlic, pepper, herbs.

Prepare porcini mushrooms. Finely chop, season with salt, sprinkle with pepper and fry in the oil so as to completely evaporate the juice. Then put in the mushrooms chopped onions and fry together (10-15 minutes), add the garlic, chopped parsley. Pour milk sauce, mix well all. Place on a greased baking a la carte pan, sprinkle with a mixture of grated cheese with ground crackers, drizzle with oil and bake in the ovens.

Morels in cream

Ingredients
200 morels, sauce 50, 50 cream, butter 5, 1/5 lemon pcs., pepper.

Morels are very quick and easy to cook with cream, used as a garnish. Morels clean, wash, cut into slices, season with salt, sprinkle with pepper. Pour the milk and cream sauce in equal amounts, and put the butter. Saute in a sealed container until ready. Season with lemon juice.

Roasted duck with apples

Ingredients
155 duck, fat 5, butter 5, 185 apples, sugar 1.

Prepared for roasting poultry season with salt inside and out, put on a baking tray with the breast down, sprinkle with fat, for fat duck with hot water and put into the oven.During roasting, turn the duck periodically, pour the fat out of her juice.
Cooked poultry to shift into another bowl and drain the fat from the sheet, leaving the juice. Baking tray put on the stove, pour the broth and boil. Thus obtained juice strain.
Apples (better varieties 'Antonovka'), peeled, cut into two or four pieces and remove the seed pods. Apples lay on a greased baking sheet or in a saucepan, sprinkle with sugar and bake in the ovens.
When serving on a platter or plate to put a roast duck, garnish with baked apples and pour the meat juice and oil.

Roasted duck with turnips

Ingredients
Duck 155, 5 fat, butter 10, 125 turnip, onion seedling 30, 10 white wine, celery with spices, greens.

Roast duck carcass cut into portions. Transfer to another bowl, put around the turnips, cut into slices and onions seedling, fried in fat.
Pour the juice obtained after roasting ducks (40-50 g), add dry white wine, a bunch of celery with spices (10 portions - cloves and pepper for 3-4 grain, 1 g. of cinnamon, bay leaf 1 pcs.). Then close the bowl with a lid, put on a little fire and cook until ready.
Before serving, remove the herbs and spices. Duck with vegetables and juice, put on a platter, sprinkle with oil 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.

Melons and watermelons fruit salad

Ingredients
50 watermelon, melon 50, 45 plum, grapes 45, 10 salad green, sour-cream sauce for fruit salads 60.

The flesh of watermelon and melon cut into cubes, plums slices, lettuce shred. Fruits and vegetables mix, add the grapes and pour sour cream sauce for fruit salads. Put the slide in a salad bowl, decorate with lettuce and fruit.

Salad from apples, tangerines and prunes

Ingredients
50 apples, tangerines 30, 10 celery, prunes 30, 20 sour cream, mayonnaise 20, powdered sugar 2.

Apples (without skin and seeds) cut into large strips (2-3 mm). Tangerines are divided into slices, large slices cut. Wash prunes, cover with water, bring to boiling and to cool in broth, then slice. Prepared fruits to sour cream and mayonnaise sauce; to taste add salt and sugar. Submit a slide in a salad bowl, decorate with a sprig of celery, tangerines and prunes.

Romaine lettuce with oranges and bananas

Ingredients
Romaine lettuce 60, 30 oranges, bananas or apples 30, salad dressing 30.

Romaine lettuce or endive chopped, add the oranges and bananas or apples, cut into thin slices, pour the salad dressing, put in a salad bowl slide and sprinkle with orange zest.
The salad can be served with grilled meat, poultry, fish or as a snack dish.

Fruit salad

Ingredients
30 apples, 30 pears, apricots 30, 30 plum, 30 peaches, mayonnaise 20, sour cream 20, 3 powdered sugar, lemon (for juice) 1/4 pcs.

Apples and pears (without skin and seeds) cut into thin slices, apricots, peaches, plums — sliced (seeds removed). To fill fruit with sauce mayonnaise with sour cream, add salt, powdered sugar and lemon juice. Salad put in a salad bowl slide and decorate with fruits that are part of the salad.

Salad radish with egg in sour cream

Ingredients
Radish (white or red) 100, 20 eggs, sour cream 30, dill.

Cut the white and red radish into thin slices (white radish cut diagonally), sour cream, salt. You can add pepper, sugar, vinegar. Place radishes in a slide in a salad bowl, decorate eggs, chopped slices, lettuce and sprinkle with dill.

Delicacy salad

Ingredients
50 Tomatoes, cucumbers 30, 35 asparagus, beans (pods) 20, 20 green peas, cauliflower 20, 10 green salad, salad dressing or mayonnaise with sour cream 50, pepper, dill.

Cook separately cauliflower, asparagus, green beans and cool in the same broth. Divide the cauliflower into small florets. Asparagus cut into small slices, green beans and salad - into pieces, cucumbers and tomatoes - thin slices. Ingredients carefully mix, season salad dressing or mayonnaise sauce with sour cream, salt, pepper.
Lay in a salad bowl and garnish with vegetables, chopped in the form of figures, and sprinkle with dill.

Beetroot salad

Ingredients
150 Beetroot, horseradish 30, vinegar 3% 20, 10 vegetable oil, sugar 5, 0.5 lemon peel, cinnamon, cloves, bay leaf and pepper to 0.02.

Baked or cooked in the skin of the beets clean, chop into strips or thin slices, put in layers in a porcelain or earthenware dish, pour each layer with grated horseradish, pour the cooled marinade and leave for 2-3 hours. Before serving the salad put the slide in a salad bowl, sprinkle with sugar and pour vegetable oil.
For the marinade in vinegar, add cloves, cinnamon, lemon zest, Bay leaf, pepper peas, bring to a boil in a sealed container, cool and strain.

Salad of potatoes and corn

Ingredients
100 Potatoes, lactic ripeness boiled corn (grain) 80, 15 green onions, vegetable oil 15, vinegar 3% 15, 5 sugar and pepper.

Boil potatoes, cool, peel and cut it into thin slices. Corn cobs cook whole in salted water. With ready-cut cobs of grain, cool and mix with the potatoes.
Dress the salad with vegetable oil, vinegar, salt, sugar and pepper, put in a salad bowl slide and sprinkle with green onions.

Turnips, stuffed with rice and mushrooms

Ingredients
Turnips 200, 25 rice, dried porcini mushrooms 10, onions 25, vegetable oil 20, tomato paste 10, 5 cheese, 3 crackers finely crushed, flour 5, 5 parsley, pepper.

Purified turnips boil until soft, with the bottom side of a sharp spoon to take out part of the flesh to make a сup shape.
To prepare the stuffing boil the rice, add the browned chopped onions, minced cooked mushrooms, half a turnip is removed from the pulp, the chopped parsley, season with salt and pepper. To fill this forcemeat turnips, sprinkle with bread crumbs mixed with grated cheese, drizzle with oil and bake in the oven.
Mushroom broth to cook the sauce with onions and tomato, before serving, pour the sauce and turnips to heat.

Turnips in sauce with croutons

Ingredients
Turnips 200, butter 20, 75 meat juice, sugar 10; For croutons: wheat bread 40, eggs 1/5 pcs., milk 50, sugar 5.

Purified turnips cut into slices, immersed for 10 minutes in boiling water, then by selecting out of the water, to shift in a bowl with butter, add sugar, and meat juices, stirring occasionally, stew, covering with a lid.
By the time the readiness of turnip juice should be as thick as sauce and turnips in comparison with raw should take a darker color.
When serving put the turnip in the middle of a slide plate and around it - croutons of white bread.
For making croutons with white bread cut off crust, then cut it into slices triangular and rectangular shapes. Eggs, milk and sugar mix, moisten this mixture slices of bread and fry them in butter until browned.

Turnip in milk sauce

Ingredients
Turnips 250, 10 butter, sauce 50.

Purified turnips cut into slices, stew in a little water with addition of oil; stewed turnips to fill milk sauce and broth from the turnips. Served on the pan or plate.

Ingredients
Apples 70, 20 flour, eggs 20, 20 milk, sour cream 5, 3 sugar, salt 0.2, 10 melted butter, powdered sugar 5; For the sauce: 10 dried apricots, sugar 15.

The prepared apples to be peeled, cut it in even slices with a thickness of 0.5 cm, put in non-oxidizing dishes and cover with sugar.

At the same time to prepare the dough. The yolks separated from the whites, put the sugar, salt, sour cream, flour, stir well, add the milk, whipped in a dense foam proteins, and gently stir again.

The prepared slices of apples to chop for the cook needle or a fork, dip in dough, quickly shift into a bowl with the hot fat and fry until golden brown.

Some varieties of apples after frying should be 5 minutes in the oven to complete softening.

When serving, the apples put on a plate and sprinkle with powdered sugar. In addition, you can separately apply apricot or other sweet sauce.

Ingredients
On 1 kg of berries — 1 kg of sugar and 150 ml of water (3/4 Cup)

Sort berries, remove stems and leaves and pour in the prepared syrup.
Boiling the syrup is made in aluminum or enameled pots. Before cooking sift the sugar, pour in a bowl or saucepan and cover with water in specified proportions.

Cook the syrup until the sugar is dissolved, and after that ware remove from fire, put the berries or fruit, again put on fire, bring to boil on high heat, lightly shaking the pan to berries immersed in the syrup. 

After that, remove the foam and after 2-3 minutes again bring to boil, repeating this operation two or three times, and then, removing the foam, cook the jam on low heat.

It is very important to determine the moment of readiness of the jam, as it depends on its quality and further safety.

The following signs of readiness of jam. If a drop of syrup, poured on saucer, does not spread, and retains its shape, the jam is ready. In addition, in the finished jam, berries or fruit does not float to the top, and evenly distributed in syrup and in most cases are made transparent.

To cool the jam to pour in porcelain or ceramic ware, and then shift into the prepared container and close tightly.

Ingredients
Cherry 32, 24 sugar, starch 10, citric acid 0.2.

Cherry rinse in cold water, remove them from the bone. Cherry pour the sugar and stir occasionally for 30-40 minutes. The resulting juice is drained in porcelain dishes.

Bones pour hot water and boil for 5-6 minutes. 

Ready strain broth, sugar dissolved in it and then pour the berries and cook them in the syrup for a few minutes. To preserve the color and enhance flavor syrup can be added in a small amount of citric acid.

In the hot berries syrup pour once all starch, stir well confectionery whisk. Dishes with kissel put on fire and at intensive stirring, quickly bring to a boil.

After brewing starch kissel immediately pour into a chilled previously squeezed juice. Stir well ready kissel, to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

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.