Russian Cookbook

150 g potatoes, bailed and mashed
1 teaspoon rapid-rise dried yeast
200 g plain flour

Salt and pepper, to taste

Place the potatoes, yeast and flour in a large bowl with 200 g of lukewarm water; mix well.

Leave to rise in a warm place for about 25 – 40 minutes or until the mixture has doubled in size.

Heat a non-stick frying pan with 5 g of vegetable oil on a medium heat. Drop spoonfuls of mixture on to the pan and fry on each side for 3-4 minutes, or until golden.

Serve hot with sour cream salmon (roe). Garnish with dill.

4 frankfurters,
250 ml lager beer,
1 egg,
50 g little flour,
25 g oil for frying,
1 pickled gherkin,
Mustard, to taste

Skin frankfurters, cut into half. Prepare thin batter from beer, egg, salt and flour. Dip halves of frankfurters in batter and fry in hot oil on both sides.
Garnish hot with gherkin, rolls and mustard.

100 g root vegetables,
50 g butter,
20 g flour,
3 eggs,
5 cups vegetable stock or water,
50 g parsley, finely chopped
50 g dill, finely chopped
10 g horseradish, grated
Salt and pepper, to taste

Fry finely chopped vegetables briefly in butter. Add flour, eggs, stir till eggs are set. Add water, mix well and simmer for about 30-40 minutes. Add salt, pepper and grated horseradish. Serve cold with chopped parsley and dill.

1 small white cabbage,
50 g. oil,
1 onion, finely chopped
30 g flour,
1, 5 l stock,
3 potatoes, cut in thin slices
2 frankfurters,
50 g fresh dill, finely chopped
Salt and pepper, to taste

Chop cabbage and fry it in half the oil with chopped onion. When cab¬bage turns semitrunsparent, sprinkle with flour and add remaining oil; simmer for a while. Dilute with stock, season with salt and pepper, add potatoes, sliced sausage and boil for approximately 20 minutes. Shower with the chopped dill.