The tatar cuisine is delicious and useful.
Frying pan preliminary greased with sunflower-seed oil, warm up and lay green peas and the prepared mix. Put in an oven for 15-20 minutes to readiness. Ready tebese cut for the portion and in a hot kind submit to a table.
On 150 g cheese: 5 eggs, 1 glass of milk or cream, 4 tbsp of green peas, 3 tbsp of vegetable oil, salt.
Salad from red cabbage
On 300 g red cabbage: 300 g mushrooms, 2 pickles, 1 onion, 200 g sour creams, granulated sugar, salt, greens.
Ingredients: 4 c buttermilk or katyk, 20 tbsp flour, 3 tbsp sugar, 3 ea eggs, 2 tsp baking soda, 1 tsp salt
Salad from a cauliflower
On 50 g a cauliflower: 1 carrots, greens (parsley, a celery), 1 tbsp of vegetable oil, 1 tbsp of honey.
Ingredients: 4 cups white flour, 1 cup water, 1 egg, slightly beaten, 2 tablespoons salted butter, a half spoonful of salt, meat filling
For preparation a potato, a cucumber and a fish are cut by cubes, add mayonnaise and well mix. The stuffing is ready.
From eggs and milk bake an omelette in the thickness no more than 3-4 mm. Cool and lay on it the prepared stuffing. Turn off in the form of an envelope and submit to a table, having watered with mayonnaise and having decorated with a green onions and parsley.
On 200 g boiled fish: 1 boiled potato, 1 pickle, 2 eggs, 1 tablespoon milk, 2 tablespoon mayonnaise, salt
Salad from a sorrel
Leaves of a young sorrel wash in cold water and cut strips in 2 sm in the thickness. In deep ware mix a sorrel, sour cream, salt and pepper. For taste possible to add a sugar. A ready mix to lay in a salad dish and decorated along the edges by leaves of a young sorrel with the cut boiled egg. From above we strew small cut dill.
On 100 g a sorrel: 40-50 g sour creams, 1 egg, salt, pepper