SOUPS AND STARTERS

Ingredients
1 l table wine
1 lemon
1-2 cloves
8 egg yolks
8 tbsp. sugar
some cinnamon


Boil one litre of wine, or alternatively 2/3 wine and 1/3 water, with lemon juice, cinnamon, cloves and lemon zest. Beat egg yolks and sugar and pour into the boiling wine mixture while constantly stirring. Put soup back on the heat and whisk with a balloon whisk until it thickens. Pass through a sieve before serving.

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Ingredients
5 large potatoes
50 g lard
2 medium-sized onions
salt, paprika
bacon rind
sour cream

Finely chop the onions and roast in the lard until golden brown. Add a teaspoon of paprika powder and mix in the raw already cubed potatoes. Add 2 litres of water. Season with salt and don't forget the bacon rind. The soup has to cook until the potatoes are soft, but not overdone. Now add 1/4 l sour cream and a good helping of small dumplings to the soup.

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Ingredients
1/2 kg beans to 2 l water
Roué made of 60 g butter, 60 g flour
salt and pepper
150 g bacon
sour cream

Cook the beans in 2 litres of salted water till soft. Thicken by using the roué and season with salt and pepper. Fry the bacon, which has been cut into small cubes, add to the soup together with the bacon fat and finish off by adding some sour cream.

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Ingredients
1 plate of sauerkraut
80 g bacon
1 large onion
1 tsp. paprika powder
1 litre beef stock
1/4 litre sour cream
salt
ham
salted and smoked meat or sausages

Fry chopped onions with bacon, which has been cut into small cubes, in a casserole dish and add a teaspoon of paprika powder. Chop up the sauerkraut slightly and steam the rest of the ingredients until soft. Pour over the beef stock and add the sour cream. Season with salt, then place pieces of ham, salted and smoked meat or sausages in the soup and cook until ready.

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FISH AND MEAT

Ingredients
1 carp
paprika, salt
2 onions
lard
1 glass of white wine
4 peeled, quartered tomatoes
1 lemon
sour cream
1 clove of garlic

Cut the carp into middle-sized pieces and season with paprika powder and salt. Fry the chopped onions in lard until golden brown and add the tomatoes and cream. Add a glass of white wine. The sauce is then seasoned again with paprika powder and salt as well as the zest of a lemon and a crushed clove of garlic. Place the pieces of fish into the soup and steam on a low heat for approx. half an hour. Serve with boiled potatoes and green salad.

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Ingredients
8 pieces of pike-perch fillet each weighing approx. 100 g
some lemon juice
salt, paprika powder
flour
100 g butter
Sauce: 
50 g cubed bacon
1 finely chopped onion
2 crushed cloves of garlic
500 g peeled and depipped tomatoes
salt
1 pinch of sugar
250 g sliced mushrooms
paprika powder, salt, pepper
1 ladle of beef broth
1/8 litre sour cream

Fry bacon and onion. Add tomatoes and mushrooms. Season and add beef broth. Leave to boil down and then refine with sour cream. Salt pike-perch, dribble with lemon juice and coat in a flour-paprika powder mixture. Fry in butter on both sides. Serve fried pike-perch with sauce. Serve boiled potatoes or dumplings as a side-dish.

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Ingredients
1 young chicken
lard
2 medium-sized onions
paprika powder, salt
1 garlic clove if requested
1/2 l sour cream or cream

Cut the chicken up into large pieces. Put into a casserole with onions which have already been fried in lard and seasoned with paprika. Add some broth and cream. The chicken can be removed from the bones before serving when it is cooked till soft. Serve with dumplings or fresh rolls.

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Ingredients
1 kg spare ribs and shoulder of pork
1 1/2 kg sauerkraut
2 large onions
lard
paprika, salt, caraway
1/2 l sour cream

Cube and salt the meat, season with caraway and add to the onions, which have already been fried in the lard. Cook till soft. Add a lot of paprika powder and then stir in sauerkraut. Pour over sour cream and continue to cook until the sauerkraut is soft. Season again and add more cream if necessary. Serve with fried potatoes.

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SIDE-DISHES

Ingredients
1 kg white cabbage
50 g lard
1 onion
1 tbsp. sugar
1 tbsp. flour
1/2 kg tomatoes
vinegar

The stalk is removed from the cabbage and it is cut into fine ribbons. Fry the finely chopped onion in the lard and sugar. Add the cabbage and steam with only a tiny bit of water. Sprinkle flour over the cooked cabbage. Add a little bit of water and add freshly sieved tomatoes. Goes well with braised beef and potatoes.

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Ingredients
1/2 kg sauerkraut
2 onions
30 g lard
100 g streaky bacon
1/4 l white wine
2 apples
1 tbsp. sugar
caraway
2 potatoes
1 tbsp. sweet paprika powder

Fry the sliced onions and bacon in lard. Melt sugar in mixture till golden brown. Add sauerkraut. Mix well and add sufficient wine to be able to stir the cabbage through and steam. Add the peeled, grated apples and herbs to the sauerkraut. Grate the raw potatoes into the sauerkraut approx. 1/4 hour before serving. Season to taste.

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Ingredients
600 g potatoes (old)
750 g flour (fine textured flour)
150 g lard
120 g sugar
3 eggs
30 g yeast
1 pinch of salt
3 tbsp. cold milk
Filling:
Damson or red currant jam

Stir yeast in some cold milk until combined. Cook potatoes, peel an pass through a sieve while still hot. Then make a medium-stiff dough out of flour, yeast, sugar, lard, the whole eggs, sieved potatoes and a pinch of salt, which is easy to knead. Roll this dough out on a floured pastry board to about 1-2 cm thickness. Spread liberally with jam and roll together. Leave to rise in a warm place on an oiled baking tray. Brush with beaten egg before baking. Preheat oven to 100°C and bake strudel on the middle rack for approx. 35 minutes at 170°C.

Ingredients
1/4 kg sugar
1/2 kg greaves
1/4 kg flour
2 eggs
some rum
1 pinch of cinnamon
cloves and all-spice

The dough is made out of the above-mentioned ingredients (the greaves have to be passed through a sieve) and then kneaded. Leave to rest for half an hour!
Then roll out, spread with jam and bake in the oven.

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MAIN COURSES

Ingredients
12 green peppers
600 g juicy pork from the shoulder
30 g onion
1 egg
100 g rice
salt, pepper
tomato sauce

Open the peppers by cutting a circle around the stem with a knife and take out the seeds. Clean the peppers and remove the white membranes from the insides. Mince the meat. Fry the onions. Parboil the rice and then mix everything together with the egg and some salt and pepper. The meat and the remaining ingredients have to be equally distributed. Then stuff the peppers with the mixture. Place in a deep casserole. Put sufficient tomato sauce over the top and leave to cook for one hour over a low heat. Serve with freshly boiled potatoes.

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Ingredients
Same amount of potatoes and tagliatelle
lard
2 onions
salt, hot paprika powder
cubed bacon

Cook the potatoes and cut into slices. Cook the tagliatelle and rinse in cold water. Now fry chopped onion and approx. two handfuls of cubed bacon in a deep frying pan and mix in hot paprika powder. Add potatoes and pasta and stir in. Leave to soak through! Serve with green salad.

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VEGETARIAN FOOD

Ingredients
600 g flour
6 eggs
200 g curd cheese
2 dl sour cream
60 g lard or butter
60 g smoked bacon
salt

Knead the flour, eggs, some water and salt to form a stiff dough and leave to rest. Roll out the dough and dice into whatever size pieces you like (similar to the size of normal pasta), separate slightly on the tray so that they do not stick together. Cook the dough in boiling salted water then rinse immediately in cold water. Put the pasta into a casserole with hot lard and add the crumbled, extremely dry curd cheese. Cover with sour cream. Finally sprinkle with cubes of bacon, which has been fried till its golden brown. Serve with a green salad.

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Ingredients
300 g all-purpose flour
200 g middle-sized white beans
100 g lard or
a handful of cubed bacon

Heat the flour in a casserole while stirring constantly. Cook the beans in salted water till soft. Add the beans and some of the bean water to the flour and work the dough well until smaller and larger chunks appear. You can add some more water, but be careful that the mixture does not become sticky. The casserole is covered and the mixture is put in the oven to rest. Heat the lard and possibly cubed bacon and add to the mixture. Stir well and serve with cucumber salad. 

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Ingredients
1 white cabbage
1 onion
salt, pepper, sugar
ground caraway
1/8 l sour cream
400 g diced pasta

Cook diced pasta in sufficient amount of water and rinse immediately in a cold water. Fry cubed onion and cubed cabbage in oil till golden. Season with some sugar, salt, pepper and caraway. Add cooked diced pasta. Fry quickly and refine with sour cream.

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1 1/2 kg apples or 2 kg cherries
150 g sugar
100 g butter
some cinnamon, 
raisins and the same amount of breadcrumbs, which have been fried golden brown and finely chopped nuts
strudel dough

Drip melted butter over the strudel dough and cover with finely sliced apples or cherries and the remaining ingredients. Roll together an brush with butter. Bake in the oven until golden brown.

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PASTRIES

Ingredients
6 egg yolks
100 g sugar
50 g nuts
50 g flour
6 beaten egg whites
Filling:
1/4 l cream
100 g sugar
100 g nuts

Beat egg yolks and sugar till fluffy. Fold in nuts, flour and beaten egg whites. Spread the mixture evenly on a tray covered with greaseproof paper and bake. Fill when cold. Beat cream till stiff and fold in sugar and nuts.

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The batter: 
100 g flour
1 egg yolk
1 whole egg
30 g icing sugar
1/4 l milk
salt

The batter is mixed in a bowl with a whisk or mixer till smooth. Heat up some lard in a pan until it is extremely hot, than ladle some pancake batter into the pan until the bottom of the pan is covered. Fry the pancake on both sides till golden or golden brown. Spread every pancake thinly with apricot jam, roll together an sprinkle with icing sugar.

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100 g butter
100 g sugar
4 egg yolks
300 g curd cheese
1/16 l sour cream
raisis, vanilla sugar, the zest of a lemon
4 beaten egg whites

Mix the butter with sugar, vanilla sugar, 4 egg yolks and zest of a lemon. Then add the curd cheese, sour cream and beaten egg whites. You can add breadcrumbs if the curd cheese mixture is very soft. The filling is spread onto the strudel dough, raisins are sprinkled over. The dough is rolled together. Hot milk can be optionally poured over the strudel after 15 - 20 minutes when it is half-cooked. This strudel is eaten with vanilla sauce.

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JUICE

3 elderberry flowers
the juice of 3 lemons
30 g citric acid
1 kg sugar
3/4 l water

Put everything into a large container and stir frequently. Pass through a sieve when the sugar has melted and pour into bottles.

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SNACK

1/2 kg flour
100 g lard
2 eggs
2 spoons of sour cream
30 g yeast softened in milk
300 g greaves (fried pieces of pork fat)
1 egg yolk
salt, pepper

Make a dough from the flour, lard, eggs, cream, yeast and salt. Roll out and add greaves - they should be chopped finely and not minced - work in well. Cut out the biscuits using a round cutter (5 cm) and leave to rise on the board for a little while. Brush the biscuits with egg yolk an place on a rack with a knife and bake in a medium-hot oven till golden brown.

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