STARTER: Gravlax sandwich
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This sandwich is simple yet full of rich flavors!
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• Appetizers
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SOUP: Rassolnik (Barley, pickles and meat soup)
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Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).
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• Soups
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SALAD: Green Greek Salad
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This green Greek-style salad highlights ingredients that have been staples in Mediterranean kitchens since antiquity. Dill and feta were commonly paired in Greek home cooking long before tomatoes became widespread, making this fresh, herb-forward salad closer to the oldest forms of Greek salads.
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• Salads
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MAIN COURSE: Cabbage, Meat and Mushrooms Patties
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A diet is when you went to the kitchen for an apple and suddenly ate a cutlet.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Sponge Cake with Creamy Mascarpone Frosting
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A tender hot‑milk sponge, soaked with fragrant coffee and layered with airy mascarpone cream, this cake brings together the softness of a classic sponge and the cozy charm of tiramisu. Each thin layer melts into the next, creating a light, balanced dessert that feels both simple and quietly indulgent.
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• Baking
• Tortes
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NEW RECIPE
Bagel with Salmon
1. Toast halves of the bagel.
2. Slice a tomato (if using).
3. Spread cream cheese on both halves of the bagel.
4. Add salmon slices.
5. Top with capers, tomato (if using), and herbs.
6. Sprinkle with pepper and close the sandwich.
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THE MOST POPULAR
Split pea soup with smoked sausages
1. Wash the peas with cold water.
2. Cut the smoked polska kielbasa on cubes.
3. Boil 3 liters of water. Dip the kielbasa and split peas into boiling water. Cook about 50 minutes, stirring occasionally.
4. Peel and wash potatoes. Cut into cubes and add to the soup. Cook 10 minutes.
5. Peel and wash a carrot. Cut into cubes and add to the soup. Cook 10 minutes more.
6. Peel and chop an onion. Heat up a frying pan, pour vegetable oil. Fry over medium heat, stirring, onion until golden brown, and add to soup. Cook 10 minutes more.
7. Wash and cut greens; add greens to the soup and turn off a gas.
8. Let the soup stand for 5 minutes under the lid, and that's it, the soup is ready.
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