Rutabaga Patties

Peel and slice 1 kg of rutabaga, cover it with hot water and leave for 10-15 minutes. Drain rutabaga, put it into a pot, cover with boiling water and cook until soft, then pass it through a meat grinder, season with salt, beat in 4 eggs, add 2 tbsp melted butter, 200 g of crushed breadcrumbs, nutmeg, and whip everything well. Shape patties from this mixture, coat in breadcrumbs and fry in hot oil.

Make a sauce to serve with these patties. Put 1 cup of washed raisins into a pot with 2-3 cups of water, add 2 tbsp of butter, 1/2 cup of sugar, bring to boil, and cook for 15 minutes, then add 1/2 cup of sour cream and 1 tbsp of flour, stir well and return to simmer.

Print Friendly, PDF & Email

Fried Porcini with Onion Sauce

Wash 1 kg of fresh, young porcini mushrooms, dry caps, season with salt and sauté in hot oil for 15 minutes, frequently stirring, then take of the heat and leave in a warm place. Put 20 g of diced onions into a heated oil, season with salt and fry until soft, then add 1 cup of sour cream to the skillet with onions, bring to simmer and pour the sauce over mushrooms.

Print Friendly, PDF & Email

Dried Herbs

Parsley, dill and celery are most suitable for drying.
Before drying wash herbs, shake off water, put stems separately from leaves for drying.Dry herbs in oven heated to at least 40 degrees Celcius for 3-4 hours. Put dried herbs in to small paper packages and store in dry place.
Add dried leaves into soups, meat and fish sauces. Stems are used for broth.

Print Friendly, PDF & Email

Dried Beets

Wash unpeeled beets, place tightly in a pan, pour over with boiling water and cook until beets become soft. Peel, finely chop, put on baking sheets covered with paper, then put into oven heated to 50-60 degrees Celcius for 10-15 minutes. Flip and put back in oven for another hour. Beets can continue drying in a warm spot in the room.

Print Friendly, PDF & Email

Dried Carrots, Parsley, Celery, Rutabaga, Turnip

Wash and chop vegetables (scald turnip to remove bitter taste), spread in a thin layer on a cloth or a board and dry, mixing several times. Place dried vegetables on a baking sheet in a layer of 1-2 cm. Put in oven with temperature of 50-60 degrees Celcius for 5-6 hours; mix several times. First 10-15 minutes of drying the oven door should be slightly opened. It is recommended to dry boiled vegetables. In this condition they preserve their appearance and taste well.

Print Friendly, PDF & Email