Braised red cabbage.

1 red cabbage, about 1 kg, 1 onion, 1 hour. a spoonful of flour, 1 glass of red wine, 2 tbsp. spoons of lard, salt, according to the online publication for girls and women from 14 to 35 years old Pannochka. net Shred a head of red cabbage as thin as noodles. Fry a finely chopped onion separately in melted bacon, add cabbage, add flour, pour wine. Salt and simmer over low heat for about 2 hours.

Braised white cabbage.

1 head of cabbage weighing 1 kg, 3 tbsp. spoons of lard, 10 peppercorns, salt.

Heat lard or vegetable oil in a shallow saucepan. Chop the cabbage like noodles, place in a saucepan and keep over moderate heat for about an hour, until browned.

Stir from time to time with a spoon and add, if necessary, a spoonful of water.. Salt the cabbage and put a few peppercorns. If desired, you can acidify with citric acid dissolved in water..

cabbage with sausages.

Small head of cabbage, 8 sausages, 4 large potatoes, 2 tbsp. spoons of lard or margarine, 1 tbsp. a spoonful of flour, a clove of garlic, salt, pepper.

Chop cabbage, pour a small amount of boiling water, add peeled and diced potatoes. Boil 15 min. Lightly fry the flour with butter, dilute with broth and pour into the cabbage, adding salt, pepper and garlic. Cut sausages into small pieces, put in cabbage and boil.

Vegetable bigos with sausage.

2 large onions, 3 tbsp. spoons of lard, 400 g of boiled sausage, 0.5 heads of cabbage, 2 tomatoes, 2 carrots, 2 sweet peppers, 2 zucchini, salt, ground red pepper, 2 bay leaves, 1 glass of broth, parsley.

Chop the onion, lightly fry finely chopped or grated vegetables on a coarse grater on lard. Salt, pepper, add spices, bay leaf. Cover with a lid and simmer over low heat. Cut the sausage into small cubes, add to the bigos, mix and keep on fire for a while.

Cabbage cutlets.

500 g cabbage, 1 slice of white bread, 2 eggs, 1 hour. chopped herbs, 1 tbsp. flour spoon, 2 tbsp. spoons of lard, salt, pepper.

Boil the cabbage, let it drain, pass through a meat grinder or finely chop with a knife along with a slice of white bread soaked and squeezed out and two boiled potatoes (optional).

Salt, add ground pepper, 2 eggs and a little chopped greens. Cut cutlets, roll in flour, fry in vegetable oil or lard.

Boiled cabbage rolls.

1 head of cabbage (700-800 g); 3 ct. tablespoons of vegetable oil, 60 g butter, 0.5 cup flour, 3 eggs, salt, ground black and red pepper, 1-2 tbsp. spoons of starch, 100 g of cheese or cheese.

Cabbage finely chopped (or ground). Spasser with vegetable oil until soft, cool and mix with flour, eggs, salt, black and red pepper (to taste).

Form meatballs from the resulting mass, roll in starch and lower (several pieces at a time) into boiling salted water. Put ready-made meatballs on a dish, pour over very hot butter and sprinkle with grated cheese or feta cheese.

White cabbage with tomatoes (casserole).

1.5 kg of cabbage, 500-600 g of tomatoes, 0.75 cups of vegetable oil, 1 onion, ground red pepper, bay leaf, salt.

Chop cabbage, salt and grind until transparent.. Tomatoes cut into circles. Saute finely chopped onion with half the fat. Add cabbage and simmer until soft, then sprinkle with red pepper..

In a greased dish, put the cabbage in two layers, between which, and also on top of the second, lay out sliced \u200b\u200b\u200b\u200btomato slices in layers, sprinkled with chopped bay leaves. Drizzle with the remaining fat and bake in the oven at a moderate temperature.. Serve with poached or boiled potatoes sprinkled with herbs.

Boiled cauliflower with eggs.

1 large head of cabbage or 2 small ones, water, 1-2 tbsp. tablespoons of milk, salt, 20 g of butter, 2 tsp. tablespoons grated breadcrumbs, dill, hard-boiled egg.

Rinse the cauliflower thoroughly, put in boiling salted water with milk, salt and cook until tender.. Remove from water and serve hot, brushing it with oil, sprinkled with grated breadcrumbs. Can be sprinkled with coarsely chopped hard-boiled egg and dill.

Boiled cabbage can also be fried in oil heated in a pan, sprinkled with breadcrumbs, eggs, herbs and served..

Cauliflower porridge.

2 heads of cauliflower (about 1 kg), 60 g butter, 3-4 tbsp. tablespoons flour, 1-2 tbsp. tablespoons of vegetable oil, juice of 0.5 lemon (citric acid), dill, salt.

Remove green leaves and stems from cauliflower. Pour boiling salted water, stand for 10 minutes, drain and place in a bowl of hot salted water with the addition of vegetable oil.

Boil over low heat until soft. Cut off the inflorescences, and wipe the rest through a sieve. Add a little cabbage decoction, a few drops of lemon juice and salt to taste to the resulting puree.. Mix flour with butter, knead well and form a ball, which is lowered into a saucepan with mashed potatoes.

After 10 minutes, add the cut inflorescences. Stand for a few more minutes on low heat, sprinkle with chopped dill and serve..

Vegetable cabbage rolls.

1 kg cabbage, 3-4 carrots, 2-3 onions, 1 celery root, 1 parsley root, 2 tomatoes, 1 cup sour cream, 2 tbsp each. tablespoons tomato puree and oil.

Peel the head of cabbage, cut out the stalk, dip it in salted boiling water and cook for 10-20 minutes. After that, put the head of cabbage on a sieve, let the water drain, disassemble it into separate leaves and lay them out on the table.

Cut the leaf stalks with a knife. Put vegetable minced meat (carrots, browned onions, roots, tomatoes) on the leaves prepared in this way and wrap it in leaves, giving the cabbage rolls an oblong shape.

Fry cabbage rolls in a pan with butter, put in a shallow pan, add sour cream, tomato puree, cover the pan with a lid and put it on low heat or in a hot oven for 30-40 minutes. After stewing, transfer to a dish and pour over the sauce in which they were stewed..

Seaweed baked.

500-600 g boiled seaweed, 4 eggs, 3 tbsp. tablespoons of butter, salt, herbs.

Boil seaweed. The best way to cook seaweed is three times a day.. To do this, first pour over the seaweed with boiling water, then put in water, bring to a boil and drain the water..

Put the cabbage in another water, boil until tender. This method improves its taste, smell and color, helps to remove excess iodine and iodine compounds..

After cooking, finely chop the cabbage and fry. Pour the fried cabbage with eggs and bake in the oven.

Before serving, cut the prepared cabbage into portions, pour with melted butter.

Sprinkle the finished dish on a plate with finely chopped parsley or dill.

Potato zrazy with seaweed.

8-10 potatoes, 2-3 onions, 2 tbsp. tablespoons of vegetable oil, 1 egg, 100-150 g of boiled seaweed, 2 tbsp. tablespoons butter, salt and spices to taste.

Boil seaweed (see. recipe for baked seaweed), chop into strips and fry in fat with chopped onion, add salt, pepper, mix everything.

Boil the peeled potatoes until cooked in salted water, drain the water, dry and mash, then add the eggs, pepper and mix the mass well..

Cut the prepared potato mass into cakes, put minced cabbage in the middle of each, then form zrazy, roll them in breadcrumbs and fry.

Drizzle with melted butter when serving.

Lecho.

400 g boiled sausage, 4 large tomatoes, 4 sweet peppers, 2 medium-sized onions, 2 tbsp. tablespoons of vegetable oil, salt, pepper, 0.5 h. tablespoons ground black pepper, hops-suneli seasoning.

Fry the peeled onion in vegetable oil until golden brown. Cut the sausage into slices and fry with onions. Wash the pepper pods, remove the seeds, cut into cubes, add to the sausage and fry over a fairly high heat for 10 minutes. When the pepper is soft, add the tomatoes, salt, pepper and seasoning.. If necessary, add water.

Sweet pepper goulash.

8 sweet peppers, 250 g boiled sausage, 2 small onions, 3 tbsp. tablespoons vegetable oil, 2 tbsp. spoons of tomato paste, salt, pepper, green onions.

Wash peppers, remove seeds, cut into slices. Peel the onion, cut into small cubes. Sausage cut into slices. In a low and wide saucepan, heat the fat, fry the sausage with onions, add pepper and tomato paste, season with salt and pepper, simmer for 10 minutes.

Sprinkle with green onions before serving..

Peppers stuffed with vegetables.

8-10 lettuce peppers, 8 carrots, 1 parsley root, 16: celery root, 4 onion heads, 3-4 tablespoons of sunflower oil, 4 fresh tomatoes or 1 tbsp. a spoonful of tomato paste, herbs, salt, spices to taste.

Peeled and washed onions, carrots, parsley, celery cut. Onions - in half rings, and carrots, parsley and celery - in strips and put in a pan with heated sunflower oil.

Stirring, saute over moderate heat for 15 minutes. Then add salt, ground black pepper, finely chopped parsley and celery, mix everything. The resulting minced meat is cooled to 50 ° C.

Wash the pods of sweet pepper, cut off the tops along with the stalk, remove the seeds. Immerse peppers in boiling water for 3-4 minutes. for heating, then remove, let the water drain, cool to a temperature of 50 ° C, fill with minced meat and put in a saucepan.

Peel ripe red tomatoes, wash, rub on a borage grater. Place the resulting puree in an enamel pan, put on fire and boil for 15 minutes. After adding sunflower oil, salt, sugar, ground pepper, bay leaf, boil tomato sauce for another 10 minutes.

Pour the tomato sauce into a saucepan with stuffed peppers, cover it with a lid, put it in the oven in the oven or on the edge of the stove and simmer until tender at a low boil..

When serving, sprinkle the peppers with finely chopped dill.

If desired, you can cook minced meat from one carrot or from carrots with boiled rice.

Pepper schnitzels.

1 kg of sweet pepper, 200 g of cheese, 2 eggs, 5 g of meat, parsley.

For batter: 3 eggs, 50 g flour.

Wash large pods of sweet pepper, bake, remove seeds and skin, salt. Grate brynza, mix with eggs and finely chopped parsley.

Fill the pods with this stuffing. To prepare the batter, you need to beat the eggs, add flour (you can pour in a tablespoon of milk) and make a batter. Dip the pods in batter, fry until golden brown. Serve with sour milk.

New potatoes boiled in a water bath.

500 g potatoes, 40 g butter, salt, greens The youngest potatoes are dug up in late May - early June. Such potatoes are very watery, it is better to cook them not in water, but in a steam or water bath.

Wash the potatoes well, scrape off the skin, put 11 in a small saucepan, add butter, salt. Cover the pan with a lid and place in a larger bowl of boiling water.. Simmer covered for 20-30 minutes.

Serving to the table, sprinkle with chopped herbs.

summer stew.

1 kg of new potatoes, 100 g of young carrots, 1 onion, 2 cups of fresh green peas, 1 tbsp. a spoonful of flour, 80 g butter, salt, bay leaf, herbs.

Peel onions and carrots, finely chop, saute in a cast-iron in butter and add flour, fry it until golden brown, then put large whole tubers of peeled potatoes, green peas. salt, add bay leaf, pour hot water to cover the vegetables, and simmer under the lid over low heat until the potatoes are soft.

New Hungarian potatoes.

1 kg potatoes, 1 onion, 50 g oil, 1 tablespoon ground red pepper, 3 eggs, 200 g sour cream, dill, salt.

Peel potatoes, wash and lightly fry with onions. Sprinkle with ground red pepper, salt, pour a small amount of water or broth and boil until soft. If there is still liquid left, drain it, and put chopped hard-boiled eggs in potatoes, sprinkle with chopped green dill, pour sour cream and warm slightly, but do not boil.

Serve hot.

Potato baked with lard.

5-6 potatoes, 100 g salted or fresh fat.

Wash potatoes of approximately the same size with a brush, wipe with a towel, cut each tuber lengthwise, put a thin slice of lard on top of the cut and bake in a hot oven until soft.

Serve with salted, pickled or pickled vegetables, fresh vegetable salad, herring, fried fish.

Potatoes stewed with eggplant and zucchini.

10 potatoes, 1 eggplant, 1 zucchini, 4 tomatoes, 4 tbsp. tablespoons of vegetable oil, 1 cup tomato sauce, 3 onions, 1 carrot, 1 parsley root, salt, pepper, garlic, bay leaf and herbs to taste.

Wash, peel and cut potatoes. Wash zucchini and eggplant and also cut into slices. Then fry potatoes, eggplant and zucchini separately until golden brown: put in a saucepan, pour tomato sauce, add sauteed onion, thinly sliced \u200b\u200bcarrots, parsley, salt, bay leaf, pepper and simmer over low heat for 15-20 minutes.

Serving to the table, put potatoes in a plate along with zucchini and eggplant, put red tomatoes on the side, pour the sauce in which the vegetables were stewed (previously season it with crushed garlic), sprinkle with herbs.

fake roast.

700 g potatoes, 2 onions, 3-4 tbsp. spoons of lard, 2 tbsp. tablespoons of flour, 1 cup of meat broth, salt, pepper, bay leaf, parsley, garlic to taste.

Peel the onion, chop, fry in a cast iron in fat until golden brown. At the end of frying, add flour and brown with onions.. Pour in the beef broth, bring to a boil.

Dip sliced \u200b\u200braw potatoes into the resulting sauce. If the sauce does not cover all the potatoes, add more broth or hot water.. salt. put peppercorns, bay leaf (optional - grated carrots and garlic) and cook under a lid over low heat until the potatoes are soft so that the sauce does not burn, put a divider or other metal plate on the fire). Serve sprinkled with chopped parsley.

Potatoes prepared in this way are an excellent side dish for meat.. You can serve it as an independent dish with fresh vegetables or pickles..

Potato "

1 kg potatoes, 50 g butter and corn oil each, allspice, a pinch of nutmeg, salt.

Peel and wash potatoes. cut into thin circles, sprinkle with salt, pepper, nutmeg. Put butter and vegetable oil in a small deep frying pan, bring to a boil.

Then put the chopped potatoes, flatten and fry without stirring. As soon as the potatoes are browned, immediately reduce the heat to low, cover the pan with a lid and keep the potatoes for 15 minutes so that they bake into one cake. Then flip to the other side.

To do this, lift the cake with a slotted spoon, put it on an empty plate with the toasted side up and. without delay, slide the cake back into the pan. Continue frying the potatoes, uncovered, until the tortilla is browned on the bottom.. Take out the cake, put it on a sieve so that the excess fat is stacked..

Serve on its own or as a side dish.

Potato cutlets with meat.

400 g potatoes, 250 g meat from the broth, 1 onion, 1 egg, 1 tbsp. a spoonful of flour, salt, pepper, 100 g of lard or vegetable oil.

Peel boiled potatoes, pass through a meat grinder. Add flour, egg. Pass the meat through a meat grinder, fry with onions, mix with potatoes, add salt, pepper. Cut cutlets, fry in lard or vegetable oil. Serve with tomato sauce.

potato cutlets.

1 kg potatoes, 2 yolks, 3 tbsp. tablespoons ground breadcrumbs or 2 tbsp. tablespoons wheat flour, 2 tbsp. tablespoons of oil in cutlets and for frying, salt to taste, 2 tbsp. tablespoons butter for dressing.

Boiled potatoes after drying for 4-5 minutes on the edge of the stove or in the oven, grind well with a potato masher and cool to 60 ° C. Add beaten fresh eggs, salt, warmed oil. knead thoroughly, cut into cutlets and roll in flour or ground breadcrumbs. Put in a frying pan with hot oil, fry on both sides.

Drizzle with melted butter or sour cream before serving..

Potato fritters.

500 g potatoes, 0.25 cups milk, 0.5 cups flour, 20 g yeast, 1 egg, salt to taste, 2 tbsp. tablespoons oil for frying, 4 tbsp. tablespoons butter or 4 tbsp. spoons of sour cream for dressing.

Grate peeled and washed potatoes and put on a sieve to remove liquid. Pour the sifted flour, add the yeast diluted with milk, mix well and put in a warm place for fermentation. When the mass increases in volume, add salt, egg and ferment again for an hour and a half.

Put the resulting dough with a large spoon into a frying pan with heated fat and fry on both sides until cooked.. ready-made pancakes put on plates hot. separately serve warmed butter or sour cream.

zeppelinai.

500 g potatoes, 150 g boiled meat, 1 onion, 50 g lard.

Grate half the norm of peeled raw potatoes on a fine grater, lightly squeeze the juice. Boil the rest in the skin, peel, rub, mix with raw grated potatoes and cut into cakes.

Prepare minced meat from boiled meat and browned onions, spread it on cakes, give them the shape of pies and boil in salted water for 25 minutes. Serve with fried lard.

Pies can be deep-fried or baked in the oven until golden brown.

potato dumplings.

1 kg potatoes, 2-3 eggs, 100 g flour.

Peel large tubers, wash, dry with a napkin, grate. Squeeze the mass lightly, drain the liquid, and pour flour into the chopped potatoes (leave part of it for adding), beat the eggs (beat the whites into foam).

Roll out the dough and cut into small even pieces.. Throw dumplings into salted boiling water and cook until they float. Take out with a slotted spoon, rinse with boiling water and serve with sour cream, grated cheese or cracklings.

Potatoes with garlic.

1.5 kg potatoes, 2 cups flour, 0.5 cups milk, 2 eggs, 2-3 cloves of garlic, 200g lard, salt, pepper to taste.

Peel raw potatoes, grate, squeeze juice. Pour boiling milk, beat in eggs, add flour, crushed garlic, salt, pepper and mix thoroughly. From the resulting dough, make cakes and fry them in a well-heated pan in lard.

Fried zucchini with garlic.

1 kg large zucchini, sunflower oil, 1 tsp. a spoonful of salt, 0.25 cups of flour, 1 head of garlic, a little dill, sour cream.

wash zucchini. peel and cut into large circles (1 cm thick), so they will be more juicy and frying time will be reduced. Stirring. salt all the mugs evenly.

Tilt the dish with zucchini, leave it in this position for at least 30 minutes to squeeze out the juice, and fry in very hot sunflower oil. Each circle must first be rolled in flour. Fry until golden brown and turn over, while reducing high heat. Add sunflower oil as needed without removing the pan from the stove.

Serve with a mixture of sour cream and garlic, which must be prepared as follows: chop the garlic, grind, mix with sour cream, a pinch of salt and dill, stir to get the consistency of thick sour cream. Sour cream can be replaced with vinegar.

Zucchini stuffed.

6 pcs. medium-sized zucchini, 500 g meat pulp, 1 slice of bread, 1 onion, 2 tbsp. spoons of rice, 1 hour. dill, salt.

Sauce: 2 tbsp. spoons of lard, 1 onion, 1 tbsp. a spoonful of flour, 4 tomatoes, salt.

Pass the meat through a meat grinder along with a slice of white bread soaked in water and well squeezed out.. Fry the onion in a small amount of lard along with sorted and thoroughly washed rice. Add some water and mix everything with minced meat.

Select 6 zucchini, peel, cut in half, clean the seeds, fill with minced meat. Fry on all sides in lard. If the minced meat remains, cut it into small balls, fry and put together with zucchini in a flat pan.

Prepare a sauce from lightly browned onion in lard, a little flour and water, add sliced \u200b\u200b\u200b\u200btomatoes. Pour the sauce over the zucchini, simmer in the oven. Drizzle with sour cream before serving or serve it separately.

Cutlets from zucchini.

2 zucchini (about 500 g), 2 eggs, 2 tbsp. tablespoons flour, a little dill, parsley, ground pepper, 0.5 teaspoon salt, sunflower oil.

Wash the zucchini, peel the skin, cut off both sides. Rinse and grate into a wide bowl, salt, stir. Tilt the bowl and let stand for 30 minutes. to squeeze out the juice.

Then transfer to a deep bowl, add eggs, flour, chopped spices and ground pepper. Stir thoroughly to form a thick paste.. Scoop the mixture with a tablespoon and pour into very hot sunflower oil. Fry cutlets until golden.

Serve with sour cream and crushed garlic to taste.

Eggplant stuffed with vegetables.

4 eggplants, 4 carrots, 0.5 each of celery root and parsley, 3-4 onions, 4 tbsp. spoons of sunflower oil, 4 fresh tomatoes, 1 tbsp. a spoonful of sugar, salt.

Prepare minced vegetables as above.. Wash dark purple eggplants, cut off the stalks, cut in half and remove part of the pulp from the middle.

After rubbing the inside with salt, stand the eggplants for 20 minutes, then rinse with cold water, let it drain, fill with minced vegetables, put in a saucepan or stewpan with the cut side up.

Prepare the tomato sauce and pour over the stuffed eggplants. Put on fire, bring to a boil and then place in the oven or on the edge of the stove. Cook at a low boil for 50 minutes.

When serving, sprinkle eggplants with finely chopped dill.

Eggplant in Greek.

3 medium eggplants, 1 tbsp. a spoonful of flour, 3 heads of garlic, 500 g of tomatoes, 3 tbsp. tablespoons of vegetable oil, 1 teaspoon of sugar, salt.

Cut into circles 3 small eggplants, put for a few minutes in salted boiling water, remove and put under pressure for 20 minutes. When the water drains and bitterness comes out, roll the mugs in flour and fry in vegetable oil.

Fry on moderate heat so that they are well fried inside.. Peel the garlic, lightly fry with a little oil, add the tomatoes, after removing the skin from them, put sugar and salt.

Cook covered until the garlic is soft..

When the garlic is ready, lay the eggplant nicely around the edges of the dish and pour the tomato sauce with garlic in the middle.

Sauteed eggplant.

1 kg eggplant, 100 g sweet pepper, 200 g vegetable oil, 150 g tomatoes, parsley.

Peel the eggplant, cut into slices and fry in oil. Cut the tomatoes into small pieces, fry them and mix with finely chopped sweet baked peppers. Before serving, arrange on a dish, under the fried circles and put finely chopped tomatoes and chopped parsley on each of them..

Serve hot.

Eggplant stewed in sour cream.

4 eggplant, 1 tbsp. a spoonful of flour, 2 cups of sour cream, 4 tbsp. butter spoons.

Eggplant wash, peel, cut into slices, put in hot water for 5 minutes, then put on a sieve or colander, drain. roll in flour and fry. After that, put the eggplant in a saucepan, pour sour cream and simmer for 30-40 minutes. Sprinkle with dill or parsley when serving.

Eggplant with minced meat.

8 eggplants, 500 g young beef or pork, 100 g rolls, 1 onion, 1 egg, 100 g fat, salt, pepper, garlic.

Eggplant wash, peel and cut lengthwise into halves or cut off the top and remove the pulp. Finely chop the pulp, mix with ground meat, a roll soaked in milk, add an egg, salt, spices, browned onion.

Stuff the eggplants with the prepared mass, put them in a saucepan, add a little water and simmer until soft..

Carrot cutlets.

600 g carrots, 3-4 tbsp. spoons of semolina, 2 raw eggs, 1 tbsp. a spoonful of sugar, 2-3 tbsp. spoons of ground crackers, 1 tbsp. tablespoon butter for dressing, salt to taste.

Rub the peeled and washed carrots on a fine grater, put in a bowl, add salt, sugar, semolina, eggs and mix well. Cut the resulting mass into small cutlets, breaded in ground breadcrumbs and fry in oil on both sides..

When serving, drizzle with warmed butter or sour cream sauce.

Beetroot casserole.

4-5 pieces of beets, 250 g of cottage cheese, 4 eggs, 15 g of butter, 1.5 cups of milk, 0.5 cups of semolina, sugar.

Pass the baked beets through a meat grinder. Cook thick porridge from milk and semolina, mix it with grated cottage cheese and beets. add eggs, salt, sugar (to taste) and mix well. Lubricate the form with butter, sprinkle with breadcrumbs, lay out the mass and bake in the oven.

Serve with sour cream.

Fried pumpkin.

0.5 kg pumpkin, 1 egg, 0.5 cup crackers, 1 tbsp. a spoonful of butter, 1 cup milk sauce, salt.

Remove the seeds from the washed and peeled pumpkin, cut into thin slices, salt, moisten with a beaten egg, roll in breadcrumbs or flour and fry in well-heated oil. Then put in a hot oven for a few minutes to finish baking..

Serve sour cream or milk sauce with fried pumpkin.

sauce preparation. 1 st. fry a spoonful of flour with 1 tbsp. a spoonful of oil until light yellow. Little by little, stirring well, dilute it with 2 cups of hot milk, salt and cook for 5 minutes.

This sauce can be made thin, medium and thick.. Liquid is used for vegetable or cereal dishes, medium - for casseroles, thick - for minced meat.

The density of the sauce depends on the amount of flour. Raw eggs or yolks are most often added to the milk sauce used for minced meats and casseroles, after which the sauce should not be boiled.

Pumpkin Fritter.

1.5 kg pumpkin, 1 glass of milk, 1 glass of flour or crackers, a little salt, 1 tbsp. a spoonful of sugar, 2 eggs, 1 tbsp. a spoonful of butter or lard.

Peel the pumpkin from the skin and remove the seeds, grate and simmer. Then let it cool, add flour or crackers, yolks mashed with sugar, a little salt, you can add soda and yogurt, mix well and add beaten egg whites. Instead of flour, you can add an incomplete glass of semolina to the pumpkin. Fry small pancakes in well-heated fat.

Pumpkin pancakes are served with sour cream and sugar.

Pumpkin and potato fritters.

0.5 pumpkin, 0.5 kg potatoes, 2 tbsp. tablespoons flour, 2 eggs, 1 tbsp. a spoonful of fat, 200 g jam.

Grate the peeled pumpkin and raw potatoes, adding flour, yolks, salt, mix the weight, and then add the beaten proteins. Fry small pancakes from the prepared mass.

They are served with apple jam or with methane.

Pumpkin and apple casserole.

1 kg pumpkin, 4-5 apples, 0.5 cup semolina or 1 cup crackers, 1 tbsp. a spoonful of butter, cinnamon or lemon zest, 2 cups of milk sauce, sugar, salt.

Peel the pumpkin, remove the seeds, grate, add water, oil and boil. Then add grated apples and cook a little more.

After removing the pan from the heat, let the mass cool, add white crackers or semolina soaked in milk, yolks mashed with sugar, lemon zest, a little salt, mix well and add whipped proteins. Put in a prepared baking sheet or bowl, overlay with pieces of butter (margarine) and bake in the oven.

Serve with sour cream or milk sauce.

A pumpkin casserole without apples is also prepared..

Dalasyuk R. , Kampat L. , Shevchuk T.

medbe. en.