Omelette with Cheese & Green Onions

If you have to cook something very quickly – this is the recipe! Just 5 minutes, and you have a great meal!
Ingredients:

• 3 eggs
• 1/8 lb (50 g) grated cheese
• 1/8 lb (50 g) soft inside part of white loaf
• 3 tablespoons milk
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped green onion
• Salt, pepper to taste

Directions:

1. Soak the soft part of a bread loaf in milk.
2. Add eggs and beat well.
3. Add cheese, green onion, salt, pepper.
4. Pour the mixture onto a hot buttered skillet.
5. Shake the skillet while cooking to make sure that the eggs fry evenly.
6. When eggs start to thicken, roll the sides of the omelette to the center to make an oval shape.
7. Fry until ready (the mixture becomes thick), and turn the omelette out onto a plate (so the folded edges are on bottom) or just fold it.
8. (You can also bake the omelette in the oven.)
9. The omelette will be really fluffy if you separate the whites and beat them unlit foamy before adding to the rest of the mixture to cook. When serving, add butter and sprinkle with freshly chopped dill and/or parsley. ENJOY!

Rice Pilaf ("Plov") with Raisins

Ingredients:

• 2 cups uncooked rice
• 1/4 lb (100 g) raisins
• 1/2 cup melted unsalted butter
• 2 tablespoons unsalted butter
• Nuts (cashew or other) to taste
• Salt

Directions:

1. Wash the rice and soak it in boiled hot water for 10-15 minutes.
2. Put the rice in a saucepan with boiling salted water and cook until ready.
3. Drain the cooked rice in a colander.
4. Put the drained rice back into the saucepan.
5. Pour the melted butter on the top of the rice.
6. Cover well and simmer on very low heat 20-25 minutes.
7. Wash and soak the raisins in hot water.
8. Fry the plumped raisins in hot butter on a separate skillet.
9. When serving, put a small piece of butter on each plate, cover it with rice, and put the fried raisins on top (you can add nuts to taste).

Split Pea Soup

 A healthy and scrumptious comfort food!
Ingredients:

• 1/2 lb meat (beef, pork, or chicken); or smoked bacon or brisket
• 1/2 cup uncooked yellow split peas
• 5-6 medium potatoes
• 1 small onion
• 1 carrot
• 1/2 sweet pepper
• 1-2 dry bay leaves
• Olive (or other vegetable) oil
• Salt, pepper to taste

Directions:

1. Wash and soak the peas in hot boiled water for 30 minutes.
2. Put the meat in a 3-quart (3-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
3. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
4. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
5. Take out the meat.
6. Add soaked peas and bring to a boil again, skimming the scum.
7. Peel and cut the potatoes and add to the saucepan.
8. Bring to boil again and cook until the peas and potatoes are almost ready.
9. Peel and grate the carrot, chop the onion and sweet pepper and sauté in hot olive (or other vegetable) oil in a skillet on medium heat about 5 minute or until you can smell the vegetables.
10. Put the mixture into the saucepan.
11. Simmer gently about 5 minutes.
12. Serve with a dollop of sour cream. Also, you can sprinkle each bowl with freshly chopped dill and add croutons. ENJOY!!!

Rice Pilaf ("Plov")

Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!
Ingredients:

• 1 lb (400 g) mutton, lamb or beef
• 2-3 cups uncooked rice
• 1/2-3/4 lb (200-300 g) carrots
• 1/2 lb (200 g) onions
• 1/2 lb (200 g) beef fat or vegetable oil
• Salt, pepper, spices to taste

Directions:

1. Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.
2. Julienne the onions and carrots and add to the meat.
3. Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.
4. Wash and drain the rice 3-4 times. Add to the meat and mix evenly.
5. When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).
6. To avoid burning, pour in 1-2 tablespoons water into each "hole."
7. Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).
8. When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!

Potato Pancakes

Ingredients:

• 1.1 lb (500 g) uncooked potatoes
• 1/2 cup all-purpose flour
• 1 package active dry yeast
• 2 tablespoons butter
• 1 egg (optional)
• Vegetable oil
• Salt to taste

Directions:

1. Peel the potatoes and grate them (use them right away to avoid darkening).
2. Put the potatoes in a large bowl and add the yeast previously dissolved in 1/4 cup warm water.
3. Add salt, flour, egg (optional).
4. Mix well and put the batter in a warm place to rise.
5. Use a large tablespoon to put the batter on a very hot skillet in vegetable oil. Cook on both sides several minutes until golden-brown.
6. Serve hot with sour cream or butter. ENJOY!!!

Crêpes with Apple Filling ("Nalistniki")

Also called "Nalesniki".
Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 4-5 apples
• Sugar to taste

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of apple filling and 1-2 teaspoons sugar on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling.
6. Fry just one side (where the edge is after the final roll, so the frying will seal it) on low heat until golden-brown. ENJOY!

Filling:

1. Peel and core the apples, take out the seeds.
2. Grate the apples coarsely.

Potato Cutlets ("Kotleti")

Ingredients:

• 2.5 lb (1 kg) potatoes
• 2 eggs
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 1 medium onion (optional)
• Grounded bread crumbs
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Peel the potatoes and cook until knife tender.
2. Drain the water from the potatoes and dry them.
3. While hot, mash the potatoes; add butter, raw eggs (whole or just the yolks), salt, and pepper.
4. You can add a finely chopped sauteed onion (optional).
5. Mix the mashed potato mixture.
6. Take 1 tablespoon of the mixture and form an oval cutlet; roll in some flour or grounded bread crumbs.
7. Fry in vegetable oil on both sides until golden-brown.
8. Serve with a mushroom sauce. ENJOY!!