Saturday, July 28, 2007

Carrot Salad


1 part grated carrots
1 part grated cheese
1 part croutons
(parts by volume)
2 pressed garlic cloves
2 tbsp grated walnuts
Mayonnaise, or sour cream, or olive oil, or some other dressing


Mix all ingredients well, and serve.

Saturday, July 21, 2007

Kohlrabi Salad


1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste


Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Saturday, July 14, 2007

White Okroshka


2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt


Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.
Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and yolks, and blend. Add potatoes and potato broth into blender, and blend together.
Cut radish into half-rings.
Peel cucumbers, and cut into small cubes.
Cut ham into small cubes.
Grate egg whites.
Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.
Put onions-yolks-potato mix from the blender into the saucepan.
Mix all together well, cover the saucepan with a lid, and place in a refrigerator.
Serve the soup cold.


This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.

Saturday, July 07, 2007

Summer Vinaigrette Salad


5 medium boiled potatoes
1 medium boiled beet
2 brined cucumbers
0.25 lb sauerkraut
1 green apple
1 bunch green onions
3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste


Peel and cut all the vegetables (except sauerkraut) into medium cubes.
Cut sauerkraut into short stripes. Mix them together.
To make the sauce, blend oil with salt, sugar, vinegar, and mustard.

To serve, mix vegetables with the sauce, put in a salad bowl, and decorate with green onions and (optional) fresh cucumbers.