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.

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).