Russian Cookbook

500 g yellow split peas
30 ml vegetable oil
1 onion, sliced
500 g smoked pork belly or bacon
2 litres water or ham stock
3 bay leafs
Salt and pepper, to taste

Soak the yellow split peas in cold water overnight. The next day, drain them and put to one side.

Heat the oil in a heavy pan, add the onion and pork belly and when browned, add the water or ham stock. Heat until simmering and cook for about 1 hour.

Add the peas and bay leafs, and leave to cook for about a further 1 hour until the peas are soft and the pork is cooked and falling apart.

Remove the pork from the pan and cut it into cubes, then return it to the pan.

Season the soup to taste before serving, although because the meat is salty, the soup may not need extra salt.

2 slices white bread without crusts, soaked in very little milk
500 gr. ground fresh beef beef
1 egg
1/2 cup diced carrots
1/2 cup peas
1/4 cup sliced onion
1/4 cup rice
3 tablespoons butter
Salt and pepper, to taste

Fry the vegetables lightly in the butter. Add 6 cups water, salt, and rice. Cook until they are done.

Mix bread, beef, egg well, and roll into small balls. Drop into the simmering soup and cook till done (20-25 mins).

500 g hake fillets
1 cup fish (chicken) stock
1 bay leaf
500 g cooked potatoes, halved
1 red (bell) pepper, seeded and diced
2 spring onions (scallions), sliced
½ cucumber, unpeeled and diced
3-5 large red lettuce leaves

Salt and pepper, to taste

Dressing

½ cup Greek (strained plain) yogurt
2 tablespoons olive oil
juice of 1/2 lemon
2 tablespoons capers

To garnish

2 hard boiled eggs, finely chopped
2 tablespoons chopped fresh dill

Put the hake fillets in a large, shallow pan with the fish stock and bay leaf. Bring to the boil then lower the heat and poach the fish gently for about 10 minutes until it flakes easily. Leave it to cool, then remove the skin and bones, and separate the flesh into large flakes.

Put the baby new potatoes in a bowl with the red pepper, spring onions and cucumber. Gently stir in the flaked hake and season with salt and pepper.

Make the dressing by stirring all the ingredients together in a bowl or jug. Season and spoon or pour over the salad. Toss gently.

Place a lettuce leaf on each plate and spoon the salad over it. Mix the finely chopped hard-boiled eggs for the garnish with the dill. Sprinkle the mixture over each salad.

Note:

You may also use halibut, sole or cod.