Russian Cookbook

1 kg lamb, cut into serving pieces
4 tablespoons aflour
4 tablespoons butter
2 cups chicken stock
3 cloves garlic, minced
1 head cabbage, finely shredded
1/2 teaspoon caraway seeds
1/2 teaspoon dill seeds
1 teaspoon sugar
2 teaspoons vinegar
Salt and pepper, to taste

Dredge the lamb in flour and brown on all sides in the butter.

Add the stock and simmer for 1- 2 hours.

Add all the remaining ingredients and continue cooking over medium heat for another 30 minutes, stirring occasionally.

2 eggs per person, soft cooked
1 tablespoon butter, soft
1/5 teaspoon sugar
Salt and pepper, to taste

Remove the eggs from the shells and spoon into individual, elegant glasses. Add butter, sugar, salt and pepper and serve hot immediately.

3 cups beef stock (home-made or canned)
1/2 medium cabbage, chopped
1 large tomato, cubed
1 medium carrot, scraped and coarsely chopped
1/2 onions, chopped
5 large potatoes, peeled and cubed
2 tablespoons fresh dill, chopped
1 teaspoon garlic, minced
1 cups sour cream
Salt and pepper, to taste
Place stock, cabbage, tomato, carrot, onion and potatoes into a kettle and simmer for 30-40 minutes until vegetables are tender.

Add salt and pepper.

After soup has cooled a bit, add the sour cream, dill and garlic and serve immediately with chunks of dark bread.