Schnitzel

Ingredients:

• 1.1 lb (500 g) fillet of pork or veal
• 1-2 eggs
• 1/2 cup bread crumbs
• 1/2 tablespoon capers
• 1/2 lemon
• 2 tablespoons vegetable oil
• Salt, pepper to taste

Directions:

1. Wash the meat and cut it into cutlet-shape pieces.
2. Use a meat mallet to lightly pound the meat.
3. Add salt and pepper.
4. Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.
5. Dip each piece of meat in the egg mixture and roll in the bread crumbs.
6. Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.
7. Saute lemon zest and capers in oil.
8. Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.
9. Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.
10. Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!

Beet Caviar

Ingredients:

• 1 lb (1/2 kg) uncooked beets
• 2-3 tablespoons sugar
• 2 tablespoons unsalted butter
• 1/2 lemon (zest and juice of)

Directions:

1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).
2. Cool and peel the beets.
3. Grate the beets (finely).
4. Add sugar, butter, and lemon zest and juice.
5. Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.
6. Cool and serve in salad bowl.

Chocolate Truffles

Ingredients:

• 1/3-1/2 lb (150-200 g) unsweetened cocoa powder
• 1/4-1/3 lb (120 g) dried milk
• 5 tablespoons milk (liquid)
• 1 egg white
• 1/2 lb (250 g) granulated sugar
• 1/4 lb (100 g) unsalted butter
• 1 tablespoon cognac or liquor (optional)
• Powdered sugar to taste
• Ground nuts (optional)

Directions:

1. Mix sugar and the 5 tablespoons of milk, and boil for 3 minutes.
2. Cool the mixture.
3. Beat the egg white until foamy.
4. To the sugar/milk mixture, add the butter, dried milk, 2/3 of the cocoa powder, and the beaten egg white.
5. Grind everything to powder for 10 minutes (you can use a food processor).
6. Add cognac or liquor (optional) and mix.
7. Put the mixture in a warm place for 30 minutes, then cool.
8. Put the rest of the cocoa (1/3 part) into a large bowl, add powdered sugar and ground nuts (optional).
9. Take the mixture with teaspoon, roll in cocoa/powdered sugar and put in the fridge to cool. Enjoy!

Easter Cake ("Kulich")

Russian Easter Cake, Kulich, is usually baked in a tall round mould to give it its characteristic height.
Ingredients:

• 2 lb (1 kg) all-purpose flour
• 1.5 cups milk
• 6 eggs
• 3/4 lb (300 g) unsalted butter or margarine
• 1.5 cup granulated sugar
• 3/4 teaspoon salt
• 1/3 lb (150 g) raisins
• Candied fruits, almonds to taste
• Pure extract vanilla
• Powdered sugar (confectioners' sugar)
• Active dry yeast for 2 lbs flour

Directions:

1. In a large bowl mix the milk, yeast, and half of the flour.
2. Let stand for 2 hours.
3. Separate the egg yolks from the whites.
4. Add the yolks to the dough.
5. Beat the egg whites until foamy.
6. Add the rest of the ingredients in batches (egg whites, flour, melted butter or margarine, salt, sugar, candied fruits, almonds, raisins).
7. Let stand a little bit.
8. Put the dough into a greased tube pan.
9. Bake in a preheated oven at 375 F 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Sprinkle with powdered sugar or frost with desired frosting. Enjoy!

Chicken Noodle Soup (Vermicelli)

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:

1. Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
3. Wash and peel the carrot and onion and put in the saucepan (do not chop).
4. 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).
5. Take out the chicken and onion. (You can strain the broth).
6. 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.
7. If desired, boil the eggs about 10 minutes (1 egg per each serving plate).
8. 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!!!

Prunes With a Nutty Whipped Cream

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:

1. Wash the prunes and place in a saucepan; cover with hot water.
2. Bring them to a boil and remove from heat.
3. Cover the pan and let the prunes soak.
4. Once cooled, core the prunes and place in a bowl.
5. Finely chop the walnuts and sauté in a dry skillet until you can smell them.
6. Beat the whipping cream with an electric mixer until foamy; add powdered sugar and beat until soft peaks are formed.
7. Add the whipped cream and toasted walnuts to the prunes. Enjoy!

Cod Liver Salad & Pate ("Pashtet")

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:

1. Boil potatoes until knife-tender.
2. Also boil the eggs until ready (about 10 minutes).
3. Peel and cut the potatoes and eggs; add to the can of cod liver.
4. Add salt, pepper, and mayonnaise to taste.
5. Mix everything and serve!