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Main dishes |
| Meat Cutlets with Apples |
Ingredients
500 g meat
100 g apples
1 table spoon brans
1 table spoon semolina
2 table spoons carrot juice
30 g parsley
greens
2-3 cloves of garlic
salt to taste
Method
Grind the meat with a meat grinder. Rinse apples and grate them finely. Combine the apples with the ground meat, add finely chopped parsley, garlic, carrot juice and brans, sprinkle with salt. Form the ground meat into cutlets, roll in bream crumbs and fry in vegetable oil.
  
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Desserts |
| Blinchiki |
Ingredients
flour
eggs
sour milk
soda
sugar, salt
Method
Mix together. Pour a bit of oil or butter in the bottom of a small skillet, pour enough batter in to lightly coat the bottom. Cook until golden brown on both sides. Blini can be served with butter, caviar, sour cream or just about anything which sounds good on pancakes or crepes
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Drinks |
| Monastery Kvass |
Ingredients
1 cup kvass malt
2 tablespoons raisins
1 lemon
1 apple
1 cup rye flour
1 tablespoon honey
1 teaspoon dry raspberry leaves
2 lt. water
Method
Pour boiling water over the rye flour. Let it get cold. Thoroughly rinse the apple, lemon and raisins and grind them in a meat-grinder. Shred the dry raspberry leaves finely, blend them with the honey, kvass malt, ground apple and lemon and the rye flour. Pour in the rest of water. Mix well and leave to ferment in a warm place for a few days. Strain off the liquid and use the sediment for ferment. You may also take pears, plums (prunes), any dry or soaked berries as ingredients. Anise, caraway seeds, sage or other spices add specific flavor to the drink. You may substitute rye flour with wheat, oat or buckwheat flour.
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