2 medium cucumbers, scored and sliced
1/2 cup sour cream
1 teaspoon fresh dill, chopped
Salt, to taste
Allow sliced cucumbers to drain for an hour on paper toweling. Combine all ingredients and serve immediately.
4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 cup sour cream
2 tablespoons fresh dill, chopped
Salt and pepper, to taste
Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.
4 steaks, cut from loin, about 2 -cm thick
1 onion, cut into rings
1/2 cup butter
4 tablespoons oil
1/4 cup flour
1/2 teaspoon dill seeds
150 gr fresh mushrooms, sliced
1/2 cup Chablis or other dry white wine
Salt and pepper, to taste
Gently pound the flour into the steaks. Along with the onion rings, quickly brown the steaks in the butter and oil over a high flame in a Dutch oven. When steaks are browned on both sides, add the remaining ingredients, cover, and simmer over very low heat for 30-40 minutes.
1 – 1.5 kg pork spareribs or short ribs
50 gr bacon drippings
1.5 cup beef broth
2 tablespoons cider vinegar
1 carrot, diced
3 potatoes, sliced
2 onions, finely chopped
3 bay leaf
1 small head savoy cabbage, finely shredded
Salt and pepper, to taste
For garnish:
1 tablespoon spring onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon dill, finely chopped
Brown the ribs in the bacon drippings. Season and combine with all the ingredients but the cabbage. Simmer for about 1 hour hours, keep meat covered with brot. Add the cabbage and continue cooking for another 30 minutes, or until cabbage is tender.
Serve hot, garnished with dill, parsley and spring onion.