Saturday, May 26, 2007

Liver salad-cocktail


3/4 lb liver
1/4 lb grated cheese
1 large boiled carrot
2 hard-boiled eggs
2 garlic cloves
3/4 cup mayonnaise (or mix 1 part Mayo and 1 part sour cream)


Grate garlic, and mix it with Mayo.
Boil the liver until readiness (about 20 minutes), cool, and grate thinly.
1 half of the grated liver blend with 1 half of the Mayo-garlic mix, and make the first salad layer from that mix.
Put grated carrot over it, and spread mayo-garlic mix over it.
Put grated eggs over it, and spread mayo-garlic mix over it.
Put grated cheese over it, and spread mayo-garlic mix over it.
Put the other half of liver-Mayo-garlic mix over it.
Decorate with Mayo and greens (Italian parsley, dill, green onions).

Saturday, May 19, 2007

Grandfather’s Salad

Note: This salad is good to feed a large family, and very easy to make.

Ingredients for 4:

1 lb any Bologna
1 lb tomatoes
1 lb English cucumber
1/3 cup mayonnaise
Salt on taste


Cut Bologna into medium cubes, put in a large deep enameled or glass dish.
Cut tomatoes and cucumbers as you like, put in the dish.
Add mayonnaise and salt, mix well.

Saturday, May 12, 2007

Quick pie


3 cup flour
0.5 cup sour cream
0.5 lb butter or margarine
2 eggs
Salt on taste
1 tbsp sugar
1 tbsp butter
0.5 tsp baking soda
Any filling


Make dough with all ingredients except for the filling.
Grease a baking form with 1 tbsp butter.
Pour all the dough in the form if you plan on an open pie, or 2/3 of the dough if you plan on a closed pie.

Place the filling evenly over the dough.

If you are making a closed pie, cover the filling with the remaining 1/3 of the dough evenly, and pinch the borders of the top and bottom dough layers.

If making a closed pie, prick the top a few times to let steam escape.

Blend 1 egg yolk and 2 tbsp warm water or tea, and smear the dough sides of the pie.

Pre-heat an oven to 380-390 F, place a baking dish into it, and bake for 35-40 minutes.

Saturday, May 05, 2007

Belorussian Borzsch

Ingredients for 4:

1 lb beef soup bones
0.5 lb beef short plate
1 smoked sausage
2 medium potatoes
2 medium beets
1 carrot
2 tbsp onions cut into small cubes
2 tbsp tomato paste
1 tbsp pork fat
1 tsp sugar
1 tsp 3% vinegar
4 tbsp sour cream
Salt, pepper, bay leaves, parsley greens on taste


Place bones and beef into 1 qt hot water, bring it to boil, remove foam.
Cut carrots into julienne cuts.
Pre-heat pork fat on a skillet, put carrots, onions and parsley in the skillet, then stir fry for 10 minutes on medium-low heating,
then add tomato pasta, stir well, and cook for 10 minutes more.

Boil beets until readiness (or better, in a microwave oven for 20 - 25 minutes).
Peel it and cut into julienne cuts.
Remove meat and bones from the saucepan in which they were boiled.
Cut meat into medium pieces.
Peel and cut potatoes into cubes, and put them into the saucepan.
Bring to boil, and cook for 15 minutes, then put beets into the saucepan.

Then, put carrot-onion mix, spices, and half of greens in the saucepan, and continue to boil for about 15 minutes.

At the end, add sugar and vinegar to the borzsch.

To serve, put the meat and sausage pieces (optional) in a serving platter, pour borzsch, then put 1 tbsp sour cream on the platter, and sprinkle with greens.