Ingredients
1 kg beef or pork
200 g sweet pepper
200 g carrot
100 g onion
50 g vegetable oil
hot pepper to taste
salt to taste


Method
Rinse the meat, slice for serving and beat well. Peel the onion and slice it into round pieces. Rinse the carrot, peel it and shred into thin long pieces. Rinse the sweet pepper, seed, and chop it into thin round pieces. Saute the shredded vegetables in the vegetable oil. Place the meat in a large heavy skillet. Put the sauteed vegetables over the meat. Salt, add shredded hot pepper and cook the dish in an oven.

    

Ingredients
400 g wheat flour
200 g buckwheat flour
1lt. milk
5 eggs
fresh yeast
2 tablespoons granulated sugar
2-3 tablespoons vegetable oil
1 teaspoon salt


Description
Bliny make your life better and tastier. They can be very different – thin, transparent, soft and smooth. Or maybe thick and light – “porous” as they are often called – and naturally with different fillings. Bliny are made out of wheat flour, as well as of buckwheat flour, corn meal and rice flour. Here is a recipe for particularly tasty pancakes – those made with wheat and buckwheat flour.

Method
Melt the sugar in 0,5 lt. of warm milk, sprinkle yeast over it and stir in the wheat flour. When the mixture nearly doubles its size in volume, stir in the buckwheat flour and beaten eggs, and sprinkle the mixture with salt. Set it aside in a warm spot until the batter nearly doubles its size in volume. Make a deep well in the center and pour in 0,5 lt. of boiling milk. Stir the batter thoroughly and vigorously, pour in vegetable oil. Let the batter rest in a warm spot for 10 minutes. Then it is ready for baking pancakes. The batter usually reminds liquid sour cream and is easy to spread over a frying pan. Pancakes are best fried on 2 or 3 pans. Set a heavy skillet over high heat and coat the bottom with vegetable oil. Take a large spoon just enough to contain the batter for each pancake (about 3 table spoons). Spoon up the top layer of the batter and fry turning the pancakes over every 2-3 minutes or until golden brown. Coating each pancake with butter and pile them. Serve hot immediately after cooking. You may serve the bliny with melted butter, sour cream, red or black caviar, salmon or any other salted fish or with some dessert like jam, honey, fruit syrup, or evaporated milk.

    

Ingredients


Description
Although the Moscow kvass is made from any fruits and berries in the same way, still, each fruit has its own specific qualities and there are things to consider. Dried lemon peel adds bitterness to apple taste. Do not fill the saucepan with ash-berries up to the brim, fill just 1/3rd of the space. Otherwise, the kvass tastes too bitter. In the old times, they put rose-petals into kvass from black currants. Try to make your own improvements of the recipe according to your taste. It is not necessary to use yeast or ferment here.

Method
Put any sorts of fruit or berries (apples, pears, ash-berries, cow-berries) in a capacious saucepan. Fill the saucepan with the fruit nearly up to the brim, pour in some cold boiled water and leave it in a cold spot. When the drink is ready, our out some of the liquid and add sugar to taste. Don’t forget to pour in the same quantity of water. The Moscow kvass is kept in a cold spot for a few weeks. If the drink at first seems to be too saturated, you may dilute it with water. When the kvass gradually loses its flavor and taste, put fresh berries instead of the old ones.