Russian Cookbook

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.

750 g potatoes
30 g butter
200 ml milk
400 g sauerkraut
50 g bacon
70 g oil
50 g breadcrumbs
2 hard-boiled eggs
30 g butter
30 g grated cheese
Salt and pepper, to taste

Cut peeled potatoes into half, add salt, boil till tender, strain and mash with butter and milk till smooth.

Shred the sauerkraut, stir in diced bacon, add waterand simmer.

Grease a baking tin, sprinkle it with breadcrumbs and put in half of the mashed potatoes, followed by a layer of sauerkraut, chopped eggs and finish with the remaining mashed potatoes.

Sprinkle with oil and grated cheese and bake in hot oven till golden.