For this soup, you can use chicken bouillon cubes, but it is much more healthy and tasty if you make your own chicken broth!
Ingredients:
- 1 lb uncooked chicken
- 1 medium carrot
- 1 medium onion
- 1-2 dried bay leaves
- Whole black peppercorns
- Salt, ground black pepper to taste
- Eggs (optional)
- Fresh parsley and/or dill, to taste
Directions:
- Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
- Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
- Wash and peel the carrot and onion and put in the saucepan (do not chop).
- Add salt, black pepper (whole and ground), bay leaves, and reduce the heat to a gentle boil until the chicken is ready (will be soft inside when tested with a knife, and juices will run clear).
- Take out the chicken and onion. (You can strain the broth).
- Bring the broth to a boil again and add noodles of your choice (thin vermicelli or angel hair work best) and cook for as long as instructed on the package.
- If desired, boil the eggs about 10 minutes (1 egg per each serving plate).
- When serving, cut the chicken and add to each plate; halve the eggs and add to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!
This dessert is so delicious and simple that you will surely make it again!
Ingredients:
- 2 oz (60 g) prunes
- 2-3 tablespoons whipping cream or sour cream
- 1-2 tablespoons powdered sugar
- 1-2 walnuts
Directions:
- Wash the prunes and place in a saucepan; cover with hot water.
- Bring them to a boil and remove from heat.
- Cover the pan and let the prunes soak.
- Once cooled, core the prunes and place in a bowl.
- Finely chop the walnuts and sauté in a dry skillet until you can smell them.
- Beat the whipping cream with an electric mixer until foamy; add powdered sugar and beat until soft peaks are formed.
- Add the whipped cream and toasted walnuts to the prunes. Enjoy!
Cod liver is a great source of energy, vitamins A and B, and it has unbelievable taste!
Ingredients:
For Pâté:
- 1 can of cod liver (1/2 lb or 250 g)
- 3 eggs
For Salad:
- 1 can cod liver
- 2-3 medium potatoes
- 2-3 eggs
- Salt, pepper to taste
- Mayonnaise to taste
Directions:
Pate:
- Add 3 eggs to 1 can of cod liver and mix.
- Spread on bread.
Salad:
- Boil potatoes until knife-tender.
- Also boil the eggs until ready (about 10 minutes).
- Peel and cut the potatoes and eggs; add to the can of cod liver.
- Add salt, pepper, and mayonnaise to taste.
- Mix everything and serve!
Ingredients:
- 2 lb potatoes
- 3-4 eggs
- 3/4 cup milk
- 2 medium onions
- 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.)
- 3 tablespoons unsalted butter
- Salt, pepper to taste
- Bread crumbs
- 2 tablespoons mayonnaise
- Vegetable oil
Directions:
First, to prepare the stuffiing:
- Grind the cooked meat in a meat grinder or chop it very finely.
- Finely chop the onions and sauté in vegetable oil until golden.
- Add the onions, salt, pepper, and desired spices to the ground meat, and mix.
Then:
- Peel the potatoes and boil until tender.
- Drain the water and grate the potatoes.
- Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
- Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
- Add the meat stuffing on top and even it out with a spatula or a spoon.
- Place the remaining potato mixture onto the meat in an even layer.
- Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
- Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!
Ingredients:
- 2 lb (1 kg) potatoes
- 1 lb (500 g) mushrooms
- 3+1 eggs
- 2 medium onions
- 3/4 cup milk
- 3 tablespoons unsalted butter
- Salt, black pepper, spices to taste
- 2 tablespoons mayonnaise
- Vegetable oil
Directions:
- Peel the potatoes and boil until fork-tender.
- Drain the water and grate the potatoes.
- Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
- Place half of the mixture onto a greased ovenproof skillet or baking pan.
- Add the mushroom stuffing on top and even them out with a spatula or a spoon.
- Place the remaining potato mixture onto the mushrooms in an even layer.
- Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
- Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!
Stuffing:
- Chop and sauté the onions until golden (caramelized).
- Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
- Add the onions, salt, and pepper to the mushrooms and mix.
This is a great vegetarian soup!
Ingredients:
- 1/8 lb (50 g) dried mushrooms
- 1/2-1 small onion
- 4-5 medium potatoes
- 1 bay leaf
- Salt, pepper to taste
- Dill, parsley to taste
- Vegetable oil
Directions:
- Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
- Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
- Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
- When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
- Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
- When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
- Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!
Ingredients:
- 2 cups all-purpose flour
- 1.5 cups sour cream
- 6 eggs
- 1 cup granulated sugar
- Pure vanilla extract
- Powdered sugar (confectioners' sugar)
Directions:
- Separate the egg yolks from the whites.
- Beat the egg yolks with the sugar until the mixture is white.
- Add vanilla and sour cream and mix.
- Beat the egg whites until foamy.
- Fold the flour and the egg whites into the rest of the mixture (sift the flour to avoid lumps).
- Pour the batter into a greased round cake pan.
- Bake in a preheated oven at 375 F (190-200 C) 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Sprinkle with powdered sugar before serving. ENJOY!