|
Main dishes |
| Pork Ribs Braised with Vegetables |
Ingredients
1 kg pork ribs
200 g carrot
200 g onion
200 g celery
100 g fresh tomatoes
salt, pepper – to taste
Method
Rinse the ribs well, chop and roast on both sides on a preheated skillet. Chop onion and carrot and saute in the ribs fat or in vegetable oil. Rinse tomatoes, chop and saute in vegetable oil or fat. Place the roasted ribs in a pan, cover with the sauteed vegetables, sprinkle with salt and pepper to taste and braise covered.
Serve covered with finely shredded parsley or dill
  
|
|
Desserts |
| Blintzes |
Ingredients
1 cup flour
3 eggs
3 cups of milk (or water)
0.5 teaspoon salt
2 tablespoons vegetable oil
0.5 onion
Method
Mix eggs with 3 cups of milk or water. Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Pour vegetable oil into a saucer. Clean an onion and cut it into 2 parts; take one part with a fork and dip it in oil. Use it every time for greasing the pan with vegetable oil. Heat the pan. Grease it. Evenly pour thin layer of batter. Cook until light brown, about 2-3 minutes on each side. Servings: 2-3.
Blintzes can be served with butter, sour cream, herring, black or red caviar, fillet of sturgeon, lox, and salmon.
|
|
Drinks |
| MIXED FRUIT COMPOTE |
Ingredients
1 large apple (McIntosh, Jonathan, Golden Deliciou
2 firm, ripe pears (Bosc is good)
6 firm, ripe apricots
6-8 tablespoons sugar, in all
2 tablespoons sweet vermouth
Rind of 1/4 orange (with no pith attached), cut in
Method
Peel and core the apple and pears and cut into wedges. Cut the apricots in half and pit.
In a 3 quarter saucepan, bring to boil 6 cups of water, the pears, 6 tablespoons of sugar, and the orange rind, lower the heat, and simmer for 10 minutes. Add t
|
|
|
|
|
