SOUR RYE SOUP 3 liters of vegetable broth 1 kg of white sausage 750 ml to 1 liter of sourdough rye 1 - 2 cloves of garlic 4 teaspoon of horseradish a few bay leaves and allspice grains salt, pepper, marjoram, to taste a few tablespoons of cream 30% 10 hard-boiled eggs HOW TO PREPARE: 1. To the hot broth to put whole white sausage, cook for an hour on low heat. Then, remove the meat from the broth. 2. After cooking the sausage, gradually pour the sourdough to the pot with the broth, controlling the degree of acidity. 3. Add the spices: chopped garlic, horseradish, bay leaves, allspice, dried marjoram, salt and pepper to taste. 4. At the end of the cooking add sausage cut into slices and cream. The soup can be served in the bread. Remember to add to it chopped into quarters hardboiled eggs. Enjoy!

POTATO PANCKES Ingredients: • • • • •

2 large baking potatoes, peeled and cut into chunks that will fit in a food processor tube 3 large eggs, lightly beaten 1 1/2 tablespoons all-purpose flour 1 1/4 teaspoons salt Vegetable shortening for frying

HOW TO PREPARE: 1. Insert the grating disk into a food processor. Send potato chunks down shoot. 2. While the processor is running, send the eggs, flour and salt down the shoot. Process until well combined. 3. In a large, heavy skillet set over medium-high heat, add enough vegetable shortening to come to a depth of 1/4 inch. Heat until hot, but not smoking. 4. Drop tablespoonfuls of potato mixture into skillet and spread out to a 3-inch circle, about 1/4-inch thick. 5. Fry until brown on the bottom (don't turn until the pancake is brown or it will stick), about 3 to 5 minutes, reducing the heat to medium, if needed, to prevent burning. 6. Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp. Drain on paper towels. 7. Serve with granulated sugar or applesauce and sour cream.

DUMPLINGS WITH MEAT FILLING Ingredients: • 0.5 kg of beef • 3 carrots • 1 parsley • 1 leek • half of a celery • 1 onion • butter or oil for frying • 1 roll • parsley leaves • two eggs • salt & pepper • pierogi dough • crackling or fried onion HOW TO PREPARE: 1.

Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.

2. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don't buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables. 3.

While the meat is being cooked with vegetables peel onion and cut it into cubes.

4.

Fry onion on the frying pan with the addition of butter, until it lightly browns itself.

5.

Take the meat out of stock and tear into smaller pieces.

6. Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat. 7.

Add also fried onion and precisely mix everything.

8.

Grind the blend of onion, meat and roll in a meat mincer.

9.

Chop parsley leaves up and add to stuffing.

10.

Break two raw eggs into a meat mixture.

11.

Add salt and grinded black pepper. Mix. Season to taste.

12.

If your stuffing is too dry add some stock.

13. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi. 14. out.

Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift

15. We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides. 16. Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn't truly traditional.

CHICKEN SOUP Ingredients: 1 chicken, about 1 kg bouillon cube - 2 pieces 200 grams of carrots 1 onion 1 parsley (root and tops) 1 small celery 1 leek bay leaf pepper salt

How to prepare? 1. Pour two liters of cold water into a big pot and boil it. 2.Wash the chicken and cut it into pieces. Put it into the pot and boil. 2. In the meantime, shred and cut all the vegetables. 3.Chop the onion in halves and fry them in the pan. 4. Add vegetables to the water and chicken, spices and two bouillon cubes. Boil for about 3 hours. 5. After cooking, set aside the soup for 20 minutes, then slowly strain it through a fine sieve. The broth should be clear. 6. Serve the soup with noodles pasta, sprinkle with fresh parsley. If necessary, add salt and pepper.

BORSCHT Ingredients: 1 bouillon cube 2 carrots 1 parsely 1medium cellery 1 leek 1 medium-sized onion 0.5 kg of sour apples 2 tablespoons of marjoram 1 garlic clove pepper bay leaf 2 tablespoons of honey a small piece of fresh ginger

HOW TO PREPARE

1. Pour 3 liters of water into a big pot and boil it. 2. Wash all the vegetables and apples, then shred them into small pieces, and then put them into the boiling water. 3. Add spices and peeled clove of garlic. 3. Cook the broth for about 1.5 hours, and then strain it into another pot. 4. Boil the soup, add the bouillon cube. Stir constantly. 5. Season the beetroot soup to taste with honey and ginger.