Ingredients: 100 g of whole-wheat rye flour, a slice of stale rye bread 250 g of carrot, leak, celeriac andparsley, 200 g of white sausage, water, salt, flour, garlic, marjoram.Method of preparation:Allow the whole-wheat rye flour to sour in the water for a few days in a warmplace, add also a slice of stale rye bread. When the leavening is ready, cook astock from mixed vegetables, strain, add sour flour liquid (żur), spice withflour, bring to boil, add salt. Add white sausage cut into small pieces, spice withgarlic or marjoram. Serve with hard boiled eggs cut into halves.
Ingredients: half a chicken 5 l water 5 carrots and parsley roots a piece of celery a piece of leek 1 onion, a clove of garlic parsley and celery leaves spices: pepper granular, ground pepper, salt , allspice noodlesStages of preparation: Thoroughly wash the chicken and put in into a pot of boiling water. Add peeled and washed vegetables: carrots, parsley roots, leek, celeryand garlic. Toast the onion a bit and add it to the broth. Put pepper, salt and allspice. After about an hour add the celery leavesand parsley. Boil it for another hour. Boil noodles. Serve with the addition of chopped parsley leaves.
Ingredients: 200 g of fat cottage cheese some radishes chives salt and pepper sour creamMethod of preparation:First put cheese into a bowl and crush it with afork. Add cream , salt and pepper. Next washradishes and chives. Then chop them. Add themto the cheese and mix it all. Try if it’s good totaste, it can be served with fresh bread.
Ingredients: 1 kg of potatoes 0,5 kg of carrots and parsleyroots 1 can of corn 1 jar of cucumbers 2 spoon of mayonnaise 6 eggs 1 can of green peas 4 pinch of salt and pepper 1 onion 1 teaspoon of mustardMethod of preparation:Peel some potatoes, carrots, parsley roots and boil them. After that cutthem into cubes. Chop the onion and the eggs. Cut the cucumbers intosmall pieces. Mix all the vegetables. Add some mustard and mayonnaise.Add salt and pepper.
Ingredients: 1,5 kg sauerkraut 1 cup apple juice 0,5 kg smoked pork 0,5 kg spareribs 10 dag bacon 1 can tomatoes (large) 2 cups water 2 bay leaves black pepper salt 1,5 kg cabbage 0,5 kg pork loin chop or pork ribs 0,5 kg smoked kielbasa (sausage) ½ cup onions (chopped) 0,5 kg mushrooms (fresh) 0,25 kg mushrooms (dried) 2 tablespoons flour
Method of preparation:Brown pork and spareribs in a large heavy pot. Add smoked pork with 1cup of water and simmer until 1 hour.Add the sauerkraut and one cup apple juice. Chop the cabbage fine andadd to sauerkraut. Add lots of pepper and salt cover and simmer 1 hour.Remove lid and keep pot on a very low simmer. In a pan, fry bacon untilcrisp, then crumble into sauerkraut mixture.Remove most of the bacon fat and fry onions and mushrooms and flouruntil they just brown.Mix into sauerkraut mixture.Cut sausage into slices add to sauerkraut mixture with the tomatoes.Bring to a boil, simmer 30 minutes and serve hot.
Ingredients: A few tablespoon grated onion A few cups cold mashed potato White cheese Butter Salt and pepper 2 ½ cups flour 1 egg 1/2 teaspoon salt 2 tablespoon Oil ¾ cup warm water
Method of preparation: 1. Cook onion in butter until soft. 2. Add to potatoes and cheese, season and mix well. 3. Mix flour and salt in a bowl. 4. Add egg, oil and water to make a medium soft dough. 5. Knead on floured board but do not knead too much. Keep dough soft. 6.Roll dough thin. 7. Cut out round pieces with open end of glass. 8. Put some filling in the middle and fold in half to make a semi-circle. 9. Press edges together firmly ensuring no holes or filling are at the edges. 10. Cover finished dumplings with tea towels to prevent drying. 11. Cook by putting a few into rapidly boiling salted water. 12. Do not let dumplings sink to bottom or stick to each other. 13. Boil for 3-4 minutes or until they are puffed and float. 14. Put cooked dumplings in bowl and cover with oil or butter to prevent them sticking toeach other.
Ingredients: 2.5 cups Cottage Cheese 1/2 cup butter 1 tablespoon vanilla extract 1 tablespoon rum extract 6 eggs, separated 3/4 cup sugar 1 tablespoon grated lemon rind (Meyer Lemon best) 1 tablespoon cornstarch 1 tablespoon semolina (or any flour) 1/2 cup raisinsCrust (optional) 1/4 cup granulated sugar 1/4 cup brown sugar 1/4 cup butter (at room temp) 3/4 cup flour 1/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup finely chopped walnuts
Method of preparation: 1. Preheat the oven to 400 degrees F. 2. Mix all dry crust ingredients together to form a stiffdough, press evenly on bottom of an 8 inch round cake tin, andbake for 5-10 minutes till brown. Remove and cool while youprepare the rest. 3. Cream together the farmers cheese, butter, rum, and vanillain a large bowl until combined. 4. In a separate bowl, whisk the egg whites with 1 tablespoonsugar until stiff peaks form. 5. In a third bowl, whisk the egg yolks with the remaining sugaruntil creamy. 6. Add all the ingredients together except the eggwhites, including the corn starch and raisins. 7. Gently fold in the egg whites, taking care not to knock the airout of the mixture. 8. Pour the mixture into the prepared pan (with or withoutcrust), and bake (400) for 1 hour or until set and golden brown. 9. Cool in tin and dust with powder sugar and favorite fruittopping.