Food Fair Recipes

Beef on a bone:	500-600 g
       Cabbage: 150-200 g
       Potatos: 3-4 medium-size
  Tomato paste: 3-4 tsp
        Onions: 1 large
       Carrots: 1 medium-size
         Beets: 1 medium-size

Rinse the meat. Add 2 liters of cold water, bring to a boil. Skim 
the foam, add salt to taste, reduce heat to low and boil slowly for
1.5 hours. Take the meat out, cover and let rest.

Slice the potatoes into cubes, add to the broth and boil at low
heat. When halfway done add sliced cabbage.

Chop the onions finely. Grind the carrots and beets. Sautee the onions
in vegetable oil till tanslucent, add the carrots and the beets, mix together,
sautee. Add some broth, tomato paste and stew covered till tender. Add 
vinegar or lemon juice to preserve the color of the beets. Add to the 
broth, and cook everything for another 10 minutes till ready.

Remove the bone from the meat, slice the meat and add it to the borscht.
Serve with sour cream, sprinkled with parsley, dill. 

Ingredients:
    Tvorog (Russian farmer's cheese) 2lbs
    Eggs   2
    Sugar  5 tbl sp
    Flour   4 tbl sp
    Raisins (optional)

Russian in origin, syrniki is a dish of fried cheese cakes. 
Syrniki are made with tvorog (a mixture of pot cheese or farmer's cheese), 
flour and beaten eggs, which is formed into cakes before being sauteed on 
both sides until brown.

    Meat: 450g beef, 300g pork 150g lamb
    Onions: 2
    Flour: 2 cups
    Milk: 1/2 cup
    Salt, pepper.

Add warm water, eggs and salt to the flour and knead the dough until 
smooth. Let rest for 40 minutes. Roll into finger-sized rolls and cut into pieces.
Roll into flat thin sheets. 

Mix the ground meat with chopped onions; add salt, peper sugar, milk. Make meatballs out
of the mixture, place them inside dough sheets and pinch the dough together in the shape of
a crescent. Slow-boil in slated water for 10-12 minutes until floating. Serve immediately
with melted butter, sour cream or vinegar.

    Large herrings: 2
    Potatoes: 5
    Carrots: 4
    Beets: 3
    Eggs: 4
    Mayonaise: 400g

Boil the vegetables and eggs. Scale and clean the herring, and cut up into 0.5cm cubes.
Layer the herring in a pan, cover with onion rings (optional). Cover with mayonnaise.
Put a layer of ground potatoes, carrots, eggs and beets interleaving with mayonnaise.
Sprinkle with ground eggs on top for decoration. Let cool in a fridge for about 1-2 hours
before serving.