Saturday, April 25, 2009

Pea Soup-Puree


2 cup dry peas (or 2 lbs frozen ones)
3 medium carrots
1 large onion
2-3 tbsp tomato-puree
2-3 tbsp vegetable oil
Salt and pepper on taste
1 L (1/4 gallon) water or vegetable broth


Soak dry peas in warm water for 5-6 hours, or overnight.

Pour water or vegetable broth into a large sauce-pan, add the drained peas, and bring to boil.

Peel and grate carrots and onions, stir-fry them with a vegetable oil. When they are ready, add tomato-puree, and stir-fry with low heating, until the tomato turns reddish-gold colored.

Place this mix into the saucepan, and bring to boil.
Cook until the peas are mild.

Then, make puree from this soup, sprinkle with spices, and serve with fresh bread.


If you like, you can add baked garlic puree to the soup.

Saturday, April 18, 2009

Marinated Red Cabbage


2 heads red cabbage
2 tbsp salt
20 peppercorns
3 - 4 bay leaves
3 garlic cloves
2 cup red wine vinegar


Cut every cabbage head into 4 parts, remove stem and upper leaves, and cut into thin pieces.

Sprinkle with salt, mix, and place in a deep glass or enameled dish.
Keep at room temperature for 2 days, stirring twice a day.

Then, drain, and place in a deep enameled or glad dish, with bay leaves, peppercorns, and cut garlic cloves between the layers.

Bring vinegar to boil, then cool a little, and pour it over the cabbage.

Cover with a fabric, and let sit for 3 days at room temperature.

After that, place it in glass cans, cover, and keep in a cold place (in a refrigerator or at similar temperatures).

One of the best appetizers with this is to mix sugar(on taste), salt(on taste), and vegetable oil, pour over the cabbage, mix well, and serve.


This is a perfect side dish for festive dishes.

It is possible to use this as a staple in Vinaigrette salads.

Happy Easter!

Saturday, April 11, 2009

Lent Draniki


4 medium potatoes
1 tbsp all-purpose flour
1 tsp potato starch (or corn starch)
Salt on taste
1 cup fried onions (optional)


Grate potatoes on a small grater, drain, and mix all ingredients.

Cook with a vegetable oil (1 tbsp for 4 draniki)for about 6-8 minutes.

Serve with any lent sauce (soy, tomato, shrimp, and so on).

Saturday, April 04, 2009

Cooked Small Fish


1 lb any small fish like smelts
1 cup vegetable oil
1 cup strong black tea
1 tbsp salt
Black peppercorns, cinnamon, bay leaves, lemon juice, salt on taste


Clean fish, remove the innards and black membranes, and put the fish in a saucepan.

Mix oil, tea, and all chosen spices together.

Pour this mix over the fish, and bring to boil with small heating under a lid.

Boil for about 30 minutes, drain, and serve with rye bread and (optional) any fish sauce.